Choice's By 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: chicken sandwichholding at 132F.
  code 03-3-501.16*** · critical food-safety factorstatus: Pass
• ✓Cold Holdingcritical
  Inspector note: Honey mustard chicken in refridge at 53F.Cream cheese spread at 57F at bagel station.Deli turkey at cold holding station at 48F.Cut melon at buffet island at 47F-50F range.American cheese holding at 50F.
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
• ✓Location Accessiblecritical
  Inspector note: Handsink at cold prep station used to dump product and store soiled wiping cloth.
  code 31-5-204/05.11*** · critical food-safety factorstatus: Pass
• ✓Food Protection
  Inspector note: Bread stored next to hallway for restrooms unprotected/uncovered.Staff performing food prep in 3bay sink(1st/3rd bays filled with dirty dishes and sanitizer).
  code 08-3-305-307.11* · lower-severity findingstatus: Pass
• ✓Food Utensil Storage
  Inspector note: Utensils stored in sanitizer at Expresso station.Discontinue practice.
  code 10-3-304.12* · lower-severity findingstatus: Pass
• ✓Food Utensil Storage
  Inspector note: No utensil to dispense cut lemons.
  code 10-4.302.11* · lower-severity findingstatus: Pass
• ✓Wiping Cloths Clean Sanitize
  Inspector note: Wiping cloths lying on counertops.
  code 21-3-304.14* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on July 17, 2008: 7 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.