Au Bon Pain
FAILFriday, December 4, 2009 at 4:00 PM
Violations Cited
01-3-602.11 B2
Labeling of Ingredients
1) fruit cups and individual packages of fruit without labels supply proper labels
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
31-5-204/05.11
Location Accessible
1) Ice dumped in and sink restrict use of hand sink to hand wash only
Why This Matters
FORCED NON-COMPLIANCE: Blocked sinks force employees to skip handwashing. Studies show 89% compliance when sinks accessible vs 35% when blocked. Each skipped handwash potentially contaminates multiple food items. Inaccessible sinks contributed to Hepatitis A outbreak affecting 660 people.
Code Requirements
Handwashing sinks must be: Accessible at ALL times; Used ONLY for handwashing; Located within 25 feet of food prep; Clear of all equipment and supplies; Never used for food prep, dishwashing, or chemical disposal; Minimum one sink per 5 workers during peak times.
Corrective Actions
Clear ALL handwashing sinks immediately; Post 'Handwashing Only' signs; Relocate any blocking equipment; Provide alternative sinks for other uses; Train staff on sink designation; Monitor hourly for compliance
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
1) 2 drawer unut running at 50f repair to read 41f or below (manager stated that unit was running high and no potentially hazardous foods were in unit at time of inspection)
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
37-6-201.11
Walls/Ceilings Designed Constructed Installed
1) hoods of cooking lines missing stickers supply
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, washable surfaces; No holes or damage; Light-colored in food areas; Clean condition