Au Bon Pain

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

USING PAPER CUPS TO STORE BULK FOOD, INSTRUCTED TO USE PROPER UTENSILS THAT CAN BE WASHED.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

UTENSILS IN USE STORED IN STANDING WATER, INSTRUCTED TO KEEP IN DRY CLEAN SURFACE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

REFRIGERATION THERMOMETER NOT EASY TO VIEW, INSTRUCTED TO KEEP IN WARMEST PART EASY TO MONITOR.

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

OBSERVED SOME MINOR DIRT AND FOOD DEBRIS UNDER THE DRY STORAGE SHELVES LOCATED IN THE REAR. INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED CUTTING BOARD THAT HOLDS SCALE WITH DEEP DARK GROOVES. INSTRUCTED TO REPLACE AND MAINTAIN.

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

OBSERVED ACCUMULATED FOOD DEBRIS BY THE COLD HOLDING UNIT DOORS LOCATED AT THE FRONT FOOD PREP AREA. OBSERVED ICE MACHINE WITH SOME BROWNISH/PINKISH SUBSTANCE. INSTRUCTED TO CLEAN ALL AND MAINTAIN.

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

OBSERVED FLOORS WITH ACCUMULATED DRY STORAGE AND DIRT DEBRIS UNDER DRY STORAGE SHELVES, ACCUMULATED FOOD AND DIRT DEBRIS BEHIND THE OVENS AND UNDER ALL REFRIGERATION. OBSERVED ACCUMULATED DEBRIS IN FLOOR DRAINS. INSTRUCTED TO CLEAN ALL AREAS AND MAIN...

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

OBSERVED REAR UTILITY SINK CONTINOUSLY RUNNING INTO WASHBASIN. INSTRUCTED TO REPAIR AND MAINTAIN.

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

Caulk around 3 compartment sink in kitchen prep area in state of disrepair, shall be repaired/replaced.

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

Non food contact surfaces of ice machine(exterior)not clean, need detailed cleaning(crevices).

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

Floors in front prep by reach in coolers, need re-grouting. Floors in walk in cooler under shelving/racks not clean, need detailed cleaning(corners).

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

Ceiling tiles in front prep area not clean, had dust accumulation, need detailed cleaning.

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

Caulk around exposed hand sink in state of disrepair, shall be repaired/replaced.

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

Walk in cooler shelving/racks not clean, need detailed cleaning(crevices). Prep tables lower shelving not clean, need detailed cleaning(crevices). Pop dispensing unit/racks not clean, need detailed cleaning(crevices). Rear storage shelving/racks n...

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

Floors under heavy equipment, cooking equipment not clean, had excess dirt/grease build up,need detailed cleaning(corners), floors under 3 compartment sink not clean, need detailed cleaning(corners).

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

Walls in rear prep area not clean, need detailed cleaning, wall by 3 compartment sink not clean, need cleaning(detailed).

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

ATTACHED CEILING EQUIPMENT,LIGHSHIELDS IN REAR PREP AND LIGHT FIXTURES IN DINING ROOM DUSTY.MUST CLEAN/MAINTAIN

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES PREP COOLER MAINTAINING IMPROPER COLD TEMPERATURE OF 64.8F.MUST MAINTAIN 40F OR BELOW.MUST USE ADDITIONAL COOLER THATS 40F OR BELOW ON PREMISES-CDI. CRITICAL VIOLATION ISSUED 7-38-005A

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

FOUND POTENTIALLY HAZARDOUS FOODS INSIDE PREP COOLER MAINTAINED AT IMPROPER COLD TEMPERATURES,IE APPROX 10LBS COOKED CHICKEN-48F,53.6, 1-LB CHOPPED TOMATOES-48.F, 1-LBTUNA-48F. COLD FOODS MUST MAINTAIN-40F OR BELOW.FOODS WAS REMOVED AND DISCARDED- C...

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

ATTACHED CEILING EQUIPMENT,LIGHSHIELDS IN REAR PREP AND LIGHT FIXTURES IN DINING ROOM DUSTY.MUST CLEAN/MAINTAIN.

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

BULK-FOOD CINTAINERS AND SPRAY BOTTLES NOT LABELED IN PREP AREA, INSTRUCTED TO LABEL AND MAINTAIN.

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

INTERIOR SURFACES OF PREP COOLER IN FRON SERVICE LINE NOT CLEAN, FOOD DEBRIS NOTED, INSTRUCTED TO CLEAN AND MAINTAIN.

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

FLOORS ALONG WALLBASE AND PEHIND PREP TABLE NOT CLEAN, BREAD CRUMBS AND DEBRIS NOTED, INSTRUCTED TO CLEAN AND MAINTAIN.

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

MUST REPAIR SMALL LEAK UNDER PIPE AT THE EXPOSED HAND SINK IN THE BAKING STATION.

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

MUST REPAIR THE SLOW DRAINING EXPOSED HAND SINK IN THE FRONT PREP AREA.

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

MUST CLEAN AND SANITIZE INTERIOR BOTTOM OF REFRIGERATORS TO REMOVE FOOD CRUMBS AT THE FRONT PREP AREA.(ALL 2DR REFRIGERATORS AND 1DR REFRIGERATORS.

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

MUST KEEP FLOORS DRY AT ALL TIMES AT THE ENTRY WAY INTO THE REAR KITCHEN AREA AND IN FRONT OF THE BAKING OVENS. MUST CLEAN AND SANITIZE FLOORS AT THE FRONT PREP AREA AND REAR PREP AREAS TO REMOVE FOOD DEBRIS.

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

MUST REPLACE BURNT OUT LIGHT FIXTURES ABOVE PASTRY HOLDING RACK UNIT.

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

MUST REPAIR OR REPLACE BATTERY AT ONE OF SIX HANDSINKS IN THE LADIES RESTROOM.THE LAST SINK AS YOU ENTER THE RESTROOM.

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

SNEEZE GUARDS ARE NOT ADEQUATELY PROTECTING PASTRIES IN FRONT CUSTOMER SERVICE AREA. INSTRUCTED TO PROVIDE ADEQUATE SNEEZE GUARDS TO SHIELD PASTRIES AND TO PROVIDE SNEEZE GUARDS TO THE BACK OF SHELVING-FOOD IS EXPOSED. MUST REMOVE EXCESS RUST FROM F...

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

MUST CLEAN AND MAINTAIN FLOORS IN CORNERS AND UNDER/AROUND EQUIPMENT

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

MUST CLEAN WALLS BEHIND COOKING EQUIPMENT AND CEILING VENTS IN THE REAR.

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

SNEEZE GUARDS ARE NOT ADEQUATELY PROTECTING PASTRIES IN FRONT CUSTOMER SERVICE AREA. INSTRUCTED TO PROVIDE ADEQUATE SNEEZE GUARDS TO SHIELD PASTRIES AND TO PROVIDE SNEEZE GUARDS TO THE BACK OF SHELVING-FOOD IS EXPOSED.

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

MUST REMOVE EXCESS RUST FROM FRONT PREP CORNER TABLE.

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

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

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

MUST CLEAN WALLS BEHIND COOKING EQUIPMENT AND CEILING VENTS IN THE REAR.

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. INSIDE SURFACES OF ICE MAKER 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. FLOORS NOT CLEAN AT CORNERS AND ALONG WALL BASE, INSTRUCTED TO DETAIL CLEAN FLOOR AND MAINTAIN.

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. METAL PLATE AT WALL BASE NEXT TO WALK-IN COOLER STICKING OUT, INSTRUCTED TO MOUNT PROPERLY.

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. COOLER THERMOMETERS ARE KEPT IN THE COLDEST PART OF COO...

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. KNIVES ARE WEDGED BETWEEN COOLER AND PREP TABLE, INSTRUCTED TO STORE KNIVES IN A CLEAN SANITARY SURFACE.

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. SMOOTHIE MACHINE NOT CLEANED PROPERLY, INSTRUCTED TO CLEAN AND SANITIZE.

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. WALK-IN COOLER FAN COVERS WITH HEAVY DUST BUILD-UP, INSTRUCTED TO CLEAN AND MAINTAIN.

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. MUST STORE EMPLOYEES PERSONAL ITEMS AWAY FROM FOOD ...