Au Bon Pain

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

CLEAN FLOOR BEHIND FRONT SERVICE COUNTER OF FOOD SPILLS AND DEBRIS. CLEAN FLOOR AROUND LARGE 2-DR REFRIGERATOR.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

CLEAN INTERIOR BOTTOM OF REFRIGERATION UNITS OF LIQUID SPILLS AND FOOD DEBRIS.

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

CLEAN INTERIOR AND EXTERIOR OF BEVERAGE MACHINES, POP MACHINE, ICE DISPENSER, PREP TABLES, BULK CONTAINERS.

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

CLEAN FLOORS UNDER SHELVING UNITS, COOLERS, PREP TABLES, SINKS, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, AND DISH WASHING AREAS. CLEAN FLOOR DRAIN UNDER 3-COMPARTMENT SINK.

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

CLEAN INTERIOR OF TWO DOOR COOLER WHERE SOUP IS UNTHAWING.

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

CLEAN FLOORS IN CORNER AREAS AROUND AND BEHIND EQUIPMENT WHERE NEEDED. CLEAN FLOOR DRAIN UNDER THREE COMP SINK.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

PREP COOLER NOTED AT 60 DEGREES F. MUST REPAIR OR ADJUST COOLER TO MAINTAIN 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

POTENTIALLY HAZARDOUS FOODS NOTED AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 28LBS OF TUNA SALAD, CHICKEN SALAD, DELI MEATS, SLICED TOMATOES, LEAFY GREENS AND VARIOUS SALAD DRESSINGS AT 57-60 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS COLD F...

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

DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE AND PREP TABLES AS NEEDED.

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

DETAIL CLEAN FLOORS THROUGHOUT PREP AREAS.

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

MUST CLEAN COUNTER TOP UNDER SODA MACHINE.

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

MUST CLEAN DUST BUILD UP ON LIGHT FIXTURES IN PREP AREA.MUST REPAIR OR REPLACE STAINED CEILING TILE ABOVE REACH IN COOLER.MUST SCRAPE AND PAINT PEELING PAINT ON WALLS IN PREP AND DINING AREA.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MUST ELEVATE ARTICLES OFF OF FLOOR IN REAR AREA.

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

OBSERVED DUSTY CEILING VENTS IN REAR PREP, AND FRONT DINING AREA,INSTRUCTED TO CLEAN REMOVE DUST. OBSERVED WATER DAMAGED CEILING TILES REAR STORAGE AND 1 CEILING TILE MISSING OVER THE 2 DOOR COOLER, INSTRUCTED TO REPLACE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

MUST PROVIDE LIGHT SHIELDS ON LIGHTS IN THE BASEMENT PREP AREA WALK IN COOLER WHERE MISSING.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MUST BETTER ORAGNIZE CLUTTER IN BASEMENT STORAGE ROOM AND STORE ALL ITEMS 6 INCHES OFF THE FLOOR.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

FOOD NOT PROPERLY PROTECTED DURING STORAGE. NO SNEEZE GUARDS PROVIDED AT SELF SERVE SOUP STATION. ALSO,SNEEZE GUARDS INSTALLED AT SELF SERVE BREAD STATION AT IMPROPER HEIGHT AND DO NOT PROPERLY PROTECT BREAD DURING STORAGE. MUST ADJUST SNEEZE GUAR...

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

MUST PROVIDE LIGHT SHIELDS ON LIGHTS IN THE BASEMENT PREP AREA WALK IN COOLER WHERE MISSING.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MUST BETTER ORAGNIZE CLUTTER IN BASEMENT STORAGE ROOM AND STORE ALL ITEMS 6 INCHES OFF THE FLOOR.

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

MUST DETAIL CLEAN THE HOOD ABOVE THE COOKING EQUIPMENT IN THE BAKERY.

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

MUST REPLACE ALL STAINED CEILING TILES THROUGHOUT.

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

MUST REPAIR THE LEAKY FAUCET AT THE 3 COMPARTMENT SINK AND AT THE ONE COMPARTMENT SINK IN THE BAKERY.

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. REMOVE ACCUMULATED GRIME FROM FAN IN BASEMENT KITCHEN. REMOVE WATER FROM AREA AROUND DUMPSTER IN DOCK AREA AND CHE...

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. REMOVED CARDBOARD AND DETAIL CLEAN ENTIRE FLOOR OF PREP KITCHEN IN BASEMENT. REMOVE AND CLEAN ACCUMULATED GRIME AROUND DUMPSTER IN DOC...

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. CLEAN DEBRIS FROM WALL NEXT TO HAND SINK AND THROUGHOUT PREMISES AS NEEDED.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE LIGHT SHIELDS ABOVE FRONT FOOD PREP.

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

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

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. REMOVE WET BOXES NEXT TO SAFE IN REAR. REMOVE ...