Choice's By Au Bon Pain

• official resultFail
• resultFail
• inspection typeEating & Drinking w/ Take Out
• failed findings3
• critical findings2

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Failed findings

• ⚠️Hot Holdingcritical
  Inspector note: Cooked sausage patty in buffet area at 133F.Sausage in Hot holding box at 132F.Breakfast sandwiches in buffet at 128F.Broccoli croissant in hotbox at 130F.All hot holding needs to maintain a minimum temperature of 140F.Please look at Menu production and service.
  code 03-3-501.16*** · critical food-safety factorstatus: Fail
• ⚠️Cold Holdingcritical
  Inspector note: Cream cheese at front service area at 50F.American cheese piled up high over the lip of pan at 50F.Fresh mozzerella at 48F.All cold holding needs to maintain a temperature of 41F and below.Please look at all procedures.
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
• 🧹premises not properly maintained or cleaned
  Official wording: Improper Maintenance of Walls/Ceilings
  Inspector note: Overhead pipes light fixtures in certain area's are dusty.Clean all that need cleaning.
  code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on July 25, 2008: 3 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.