FEB 26
2013
PASS W/ CONDITIONS
5 violations1 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
AU BON PAIN.
EAT. 79/100
251 E HURON ST · STREETERVILLE, CHICAGO
Last inspected February 26, 2013 · passed with conditions
Passed all 3 inspections, but 1 critical violation on file.
THE NUMBERS
INSPECTIONS
3
2 passed · 1 w/ conditions
VIOLATIONS
14
includes 1 critical
RECORDS COVER
1 YEAR
since Oct 2011
INSPECTION HISTORY
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED CHICKEN AT 44.3-51.0F, HAM AT 49.2F, CHEESES AT 47.6F, HUMMUS AT 57.0F, CUT TOMATOES AT 47.3F, PESTO SAUCE AT 53.4F, SALMON AT 45.2F, EGGS AT 47.1-54.3F. MANAGEMENT VOLUNTARILY DISCARDED 65# OF FOOD WORTH $250. CRITICAL VIOLATION 7-38-005A.
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
FOOD (ICE) NOT PROTECTED FROM CONTAMINATION DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED DISCOLORATION AND A SLIMY SUBSTANCE ON INTERIOR SURFACES OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO DISCARD ALL ICE AND CLEAN AND SANITIZE THE INTERIOR SURFACES OF THE MACHINE. THE ICE MACHINE WAS CLEANED AND SANITIZED DURING THE INSPECTION. SERIOUS VIOLATION 7-38-005A.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
DETAIL CLEAN THE FOOD DEBRIS ON THE INSIDE OF THE MICROWAVE AT THE BAGEL/SANDWICH PREP AREA.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
SCRAPE AND REPAINT THE PEELING PAINT ON THE CEILING ABOVE THE 3 COMPARTMENT SINK.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
REPAIR THE LEAKING DRAIN LINE UNDER THE EXPOSED HANDSINK IN THE BAGEL/SANDWICH PREP AREA.
AUG 132012PASSED5 violationsDETAILS
AUG 13
2012
PASSED
5 violationsDETAILS
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
CLEAN FOOD CONTANERS STORED TOO CLOSE TO FRONT PREP AREA HAND SINK, INSTRUCTED TO KEEP AWAY FROM SINKS.
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
DISPOSABLE CUPS STORED IN OPEN BAGS NEAR FLOOR DRAIN, INSTRUCTED TO KEEP A WAY.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
DAMAGED RUBBER GASKETS AT PREP COOLER DOORS, INSTRUCTED TO REPLACE.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
INTERIOR SURFACES OF PREP COOLERS AND COOLER GASKETS NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
FOOD HANDLER NOT WEARING HAIR RESTRAINTS, INSTRUCTED TO HAVE ALL FOOD HANDLERS WITH PROPER HAIR RESTRAINT.
OCT 282011PASSED4 violationsDETAILS
OCT 28
2011
PASSED
4 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
THE PLASTIC PLATE COVERING THE WIRING OF THE COOLER DOOR'S INTERIOR FRAME (FRONT PREP) IS CRACKED & SOME PIECES ARE MISSING-MUST FIX/REPLACE. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
FOLLOWING NEED CLEANING: CABINETS UNDER PREP TABLES AT FRONT PREP STATIONS, COMPRESSORS OF SMALL COOLERS-DUE TO DUST/FOOD STAINS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOORS UNDER FRONT PREP STATIONS, BEHIND OVEN & AROUND A DRAIN BELOW A PREP COOLER MUST BE KEPT CLEAN. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
EMPLOYEE BELONGINGS MUST BE ELEVATED OFF THE FLOOR & STORED IN AN ORDERLY FASHION. All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.
Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →