✓

Au Bon Pain

February 11, 2010 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking w/ Take Out
failed findings0
critical findings0

✓ No failed findings were recorded; 6 code checks were marked passed.

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Checks marked passed

Hot Holdingcritical

Inspector note: Mac and Cheese. 110 degrees. Provide proper temp of product while hot holding
code 03-3-501.16*** · critical food-safety factorstatus: Pass
Non-Food Contact Surfaces

code 15-4-202.16* · lower-severity findingstatus: Pass
Equipment Thermometers

Inspector note: Provide thermometers for all refrigerators
code 17-4-204.112/.115* · lower-severity findingstatus: Pass
Wiping Cloths Clean Sanitize

Inspector note: Provide proper storage of wiping cloths. Keep in sanitizer when not in use
code 21-3-304.14* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces Clean

Inspector note: clean shelving below counters at service area
code 23-4-602.13* · lower-severity findingstatus: Pass
Premises Maintained

Inspector note: Remove all unused items from storage in storeroom and organize all remaining supplies
code 42-6-501.113/.114* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on February 2, 2010: 6 previous findings did not recur.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.