✓

Choice's By Au Bon Pain

December 31, 2008 · Pass

😇clean

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

✓ No failed findings were recorded; 3 code checks were marked passed.

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Checks marked passed

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: Pass
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: Pass
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: Pass

What changed since the previous inspection?

Compared with Fail on December 8, 2008: 3 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.