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Au Bon Pain
January 4, 2011 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings8
- critical findings3
Failed findings
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Hot HoldingcriticalInspector note: egg at front line 130 degrees/egg sandwich 133 degrees/removed by manager/provide proper hot holding of 140 degrees or above
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Cold HoldingcriticalInspector note: front line/cream cheese 45 degrees/provide proper temperature of 41 degrees or below
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Location AccessiblecriticalInspector note: bakery/do not store cookie trays on handsink
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Inadequate Facilities/Cooling MethodsInspector note: rice in large container/wrapped tight/provide proper cooling methods
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Equipment ThermometersInspector note: walk in/provide accurate internal thermometer
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Hand Cleaner Drying Tissue SignageInspector note: rear handsink/provide employee handwash signage
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Improper Maintenance of FloorsInspector note: front line/clean floor and regrout as needed
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: prep sink/repair wall molding
What changed since the previous inspection?
Compared with Fail on September 3, 2010: 4 findings appeared for the first time. 4 findings recurred. 5 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.