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Au Bon Pain

February 4, 2008 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings6
critical findings2

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Failed findings

Adequate Handwashing/Where/When/Howcritical

Inspector note: Employees in the main kitchen or unable to wash their hands because the sink is blocked and not properly stocked. Ensure that employees are properly washing their hands.
code 12-2-301.12-.15*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: Main Kitchen: Handsink is blocked by radio and the hot water is turned off at the bottom because of a leaking faucet. Provide access to handsink.
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: Main Kitchen: Interior of ice machine is soiled. Clean to remove.
code 22-4-601/602.11** · serious findingstatus: Fail
Food Protection

Inspector note: Dining Room: Employees are portioning products in the dining room. Ensure all food prep is done in appropriate places.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Clean Equipment & Utensils Storage

Inspector note: Knives are stored in buckets of sanitizer. Store properly.
code 24-4-903.11* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: Main Kitchen: No paper towels at sink. Provide. Service Area: Paper towels areoutsie of dispenser. Store towels properly. Basement: Paper towels are stuck in dispenser. Provide towels for employees to properly wash and dry their hands.
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail

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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.