Au Bon Pain

July 21, 2015 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings10
critical findings4

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Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: NO HAND SOAP WAS PROVIDED AT THE EXPOSED HANDWASHING SINK NEXT TO THE DISHWASHING AREA. MANAGEMENT PROVIDED HAND SOAP AT THIS SINK AT MY REQUEST. ALSO, OBSERVED BOTH HANDWASHING SINKS IN THE DISHWASHING AREA UNACCESSIBLE WITH DISHES AND POP RACKS STORED INSIDE OF AND ON TOP OF THE HANDSINKS. MANAGEMENT INSTRUCTED TO PROVIDE SOAP AND PAPER TOWELS AT ALL HANDWASHING SINKS AT ALL TIMES AND TO KEEP ALL HANDWASHING SINKS ACCESSIBLE FOR USE AT ALL TIMES. CRITICAL VIOLATION 7-38-030.
code 12Priority
certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE SALAD BAR WITH AN AIR TEMPERATURE OF 44F. THE SALAD BAR WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS CHICKEN AND CHEESES. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE SALAD BAR BELOW 40F. CRITICAL VIOLATION 7-38-005A.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED THE FOLLOWING ITEM AT IMPROPER TEMPERATURE IN THE SANDWICH PREP AREA: YOGURT AT 44F. OBSERVED THE FOLLOWING ITEMS AT IMPROPER TEMPERATURES AT THE SALAD BAR: COTTAGE CHEESE AT 46.7F, CHICKEN AT 46.4F, HAM AT 49.2F, BLACK BEANS AT 52.1F, CUT FRUIT AT 52.4F. MANAGEMENT VOLUNTARILY DISCARDED 32# OF FOOD WORTH $125. CRITICAL VIOLATION 7-38-005A.
code 3Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: OBSERVED UNHYGIENIC FOOD HANDLING PRACTICES BY FOOD HANDLING EMPLOYEES IN THE SANDWICH PREP AREA. OBSERVED 2 FOOD HANDLING EMPLOYEES CHANGE THEIR GLOVES WITHOUT FIRST WASHING THEIR HANDS. OBSERVED ANOTHER FOOD HANDLING EMPLOYEE HANDLE FOOD STORAGE CONTAINERS AFTER WASHING THEIR HANDS AND NOT DRYING THEM. MANAGEMENT INSTRUCTED ON PROPER FOOD HANDLING PRACTICES AND HANDWASHING. CRITICAL VIOLATION 7-38-010A.
code 6Priority
surfaces not properly sanitized

Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
Inspector note: FOOD (ICE) NOT PROTECTED FROM CONTAMINATION DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED DISCOLORATION AND A SLIMY SUBSTANCE ON INTERIOR CONTACT SURFACES OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO CLEAN AND SANITIZE THE INTERIOR OF THE ICE MACHINE. SERIOUS VIOLATION 7-38-005A.
code 16
* Inspection Report Summary Displayed And Visible To All Customers

Inspector note: NO INSPECTION REPORT SUMMARY WAS POSTED IN THE ESTABLISHMENT. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.
code 28
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: OBSERVED KNIVES AND A SCRAPER STORED IN BETWEEN THE WALL AND THE PREP TABLE IN THE BAKERY PREP AREA. MANAGEMENT INSTRUCTED TO REMOVE AND PROPERLY STORE CLEAN UTENSILS.
code 31
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: DETAIL CLEAN THE INTERIOR OF THE PREP COOLERS.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: DETAIL CLEAN THE FLOOR IN THE FOOD PREP AREAS.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: CLEAN THE WALL AROUND THE EXPOSED HANDWASHING SINK IN THE BAKERY PREP AREA.
code 35

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.