Au Bon Pain

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

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Checks marked passed

• ✓Hot Holdingcritical
  Inspector note: egg at front line 130 degrees/egg sandwich 133 degrees/removed by manager/provide proper hot holding of 140 degrees or above
  code 03-3-501.16*** · critical food-safety factorstatus: Pass
• ✓Cold Holdingcritical
  Inspector note: front line/cream cheese 45 degrees/provide proper temperature of 41 degrees or below
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
• ✓Location Accessiblecritical
  Inspector note: bakery/do not store cookie trays on handsink
  code 31-5-204/05.11*** · critical food-safety factorstatus: Pass
• ✓Inadequate Facilities/Cooling Methods
  Inspector note: rice in large container/wrapped tight/provide proper cooling methods
  code 04-3-501.15/4-301.11* · lower-severity findingstatus: Pass
• ✓Equipment Thermometers
  Inspector note: walk in/provide accurate internal thermometer
  code 17-4-204.112/.115* · lower-severity findingstatus: Pass
• ✓Hand Cleaner Drying Tissue Signage
  Inspector note: rear handsink/provide employee handwash signage
  code 32-6-301.11-02.11* · lower-severity findingstatus: Pass
• ✓Improper Maintenance of Floors
  Inspector note: front line/clean floor and regrout as needed
  code 36-6-501.11-.12* · lower-severity findingstatus: Pass
• ✓premises not properly maintained or cleaned
  Official wording: Improper Maintenance of Walls/Ceilings
  Inspector note: prep sink/repair wall molding
  code 37-6-501.11-.12* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on January 4, 2011: 8 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.