Au Bon Pain

July 12, 2011 · Fail
🪳cooked
  • official resultFail
  • resultFail
  • inspection typeEating & Drinking
  • failed findings6
  • critical findings2

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Failed findings

  • Hot Holdingcritical
    Inspector note: spinach croissant 120 degrees/provide proper temperature of 140 degrees or above
    code 03-3-501.16*** · critical food-safety factorstatus: Fail
  • Cold Holdingcritical
    Inspector note: yogurt 50 degrees/provide proper temperature of 41degrees or below chicken cups 47 degrees/provide proper temperature of 41 degrees or below
    code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
  • Food Container Labels
    Inspector note: provide proper labels to yogurts
    code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Fail
  • Equipment Thermometers
    Inspector note: provide accurate thermometer to front display case
    code 17-4-204.112/.115* · lower-severity findingstatus: Fail
  • Hand Cleaner Drying Tissue Signage
    Inspector note: ladies restroom/provide sanitary napkin dispenser
    code 32-6-301.11-02.11* · lower-severity findingstatus: Fail
  • premises not properly maintained or cleaned
    Official wording: Improper Maintenance of Walls/Ceilings
    Inspector note: kitchen/replace worn ceiling tile
    code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on April 28, 2011: 6 findings appeared for the first time.

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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.

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