Au Bon Pain

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST REPAIR DOOR HANDLE AT DOOR IN THE MEN'S RESTROOM.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST CLEAN AND SANITIZE STICKY TILE FLOOR IN THE CUSTOMER REAR DINING ROOM AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST REPIAR TORN, WORN AND CURLED UP WALL PAPER AT WALL LOCATED IN FRONT THE RESTROOMS SO AS TO BE SMOOTH AND EASILY CLEANABLE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST REPAIR NON WORKING EXHAUST VENTS AT BOTH MEN'S AND LADIES RESTROOMS.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

MUST PROPERLY DATE/LABEL ALL POTENTIALLY HAZARDOUS FOODS IN THE WALK IN COOLER THAT HAVE BEEN COOKED/PREPARED OR REMOVED FROM ITS ORIGINAL PACKAGING.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST PROVIDE ADEQUATE SNEEZE GUARDS OVER THE PASTRY, BREAD AND SOUP IN THE FRONT DINING AREA. SNEEZE GUARDS SHOULD COVER FOOD ITEMS COMPLETELY FROM CONTAMINATION (FRONT AND SIDES).

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST DETAIL CLEAN AND MAINTAIN FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST CLEAN AND MAINTAIN WALLS AND CEILING TILES/VENTS IN THE PREP AREA-REMOVE DUST/DIRT.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

SOUP STATION SNEEZE GUARDS ARE TOO SHORT. INSTRUCTED TO PROVIDE LONGER SNEEZE GUARDS TO ADEQUATELY PROTECT SOUP FROM CONTAMINATION.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST DETAIL CLEAN AND MAINTAIN EXTERIOR OF GREASE TRAP-REMOVE RUST.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST DETAIL CLEAN AND MAINTAIN FLOORS IN ALL CORNERS, UNDER/AROUND ALL HEAVY EQUIPMENT AND IN FRONT SIDE STORAGE CLOSET.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST CLEAN AND SANITIZE WALLS IN REAR PREP WITH DIRT/DUST BUILD UP.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST SEAL AROUND ALL PIPES/CONDUITS IN FRONT SIDE STORAGE AREA AND SEAL LOOSE WALL PANEL IN REAR BY ICE MACHINE AND WHEREEVER NEEDED.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

FRONT EXPOSED HANDWASHING SINK SLOWLY DRAINS, INSTRUCTED TO REPAIR AND MAINTAIN.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INTERIOR SURFACES OF ICE MAKER AROUND UPPER PANEL NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MISSING GROUT AND BROKEN FLOOR TILES NOTED IN KITCHEN AREA AND UNDER 3COMP SINK TRAPPING WASTE WATER AND DEBRIS, INSTRUCTED TO REPAIR

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. MUST ENCLOSE COMPRESSOR UNIT THATS ABOVE PREP AREA IN KITCHEN TO PREVENT CONTAMINATION.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. REFRIGERATION THERMOMETERS KEPT NEAR COOLING COILS INS...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. COMPRESSOR UNIT IN PREP AREA NOT PROPERLY ENCLOSED TO PREVENT CONTAMINATION FOR FOOD ITEMS STORED UNDER IT, INSTRUCTED ...