Au Bon Pain

July 26, 2011 · Pass
😇clean
  • official resultPass
  • resultPass
  • inspection typeEating & Drinking
  • 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: spinach croissant 120 degrees/provide proper temperature of 140 degrees or above
    code 03-3-501.16*** · critical food-safety factorstatus: Pass
  • 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: Pass
  • Food Container Labels
    Inspector note: provide proper labels to yogurts
    code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Pass
  • Equipment Thermometers
    Inspector note: provide accurate thermometer to front display case
    code 17-4-204.112/.115* · lower-severity findingstatus: Pass
  • Hand Cleaner Drying Tissue Signage
    Inspector note: ladies restroom/provide sanitary napkin dispenser
    code 32-6-301.11-02.11* · lower-severity findingstatus: Pass
  • 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: Pass

What changed since the previous inspection?

Compared with Fail on July 12, 2011: 6 previous findings did not recur.

Browse this restaurant's inspections

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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