Au Bon Pain Store No. 41
PASSTuesday, December 15, 2009 at 3:31 PM
Violations Cited
03-3-501.16
Hot Holding
Breakfast sandwiches holding in NEW holding unit at ranges between118-137F.Several temperatures taken on different products. One temperature was at 140F or above.Sausage sitting in pan ontop of toaster at 119F.It was explained that product would be disposed but was never observed during inspection.Reminder that PIC must be proactive and demonstrate the proper procedures for correctiveness when achievable.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
35-6-501.111/.115
Insects Rodents Animals
Evidence of fruit/drain fly insects on ceiling beams by registers/front counters bathroom hallway(license board wall) rear warewashing and oven prep area and back wall by soup and egg cooking areas.No means of treatment on report from exterminator dated 12-4-09 and notes on report reflect cleaning needed and floor wet.IPM report needed on level of activity specific treatment specific sanitation issues and effectiveness of treatment on follow up visit.An assesment for further treatment needs to be made.
Why This Matters
DISEASE VECTORS: Mice produce 50-75 droppings daily containing Salmonella, Hantavirus. Cockroaches carry 33 types of bacteria, 6 parasitic worms. Flies regurgitate and defecate on food, spreading E. coli, Shigella. One mouse can contaminate 10 times more food than it eats. Pest allergens trigger asthma in 26% of inner-city children.
Code Requirements
Facility must be pest-free: No live or dead pests; No droppings or urine; No gnaw marks or rub marks; No nesting materials; Effective pest control program; Monthly professional service recommended; All openings sealed; Remove harborage conditions.
Corrective Actions
Call pest control service immediately; Discard ALL contaminated food; Clean and sanitize all affected areas; Seal all openings larger than 1/4 inch; Install door sweeps; Eliminate standing water; Remove clutter; Increase cleaning frequency
14-4-202.11
Food Contact Surfaces Design
Exterior top siding of ice machine visibly dusty.Clean
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.
36-6-201.11
Floors Designed Constructed Installed
Floor/drain area next to ice machine wet.Keep dry consistently due to pest issue.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean
37-6-501.11-.12
Improper Maintenance of Walls/Ceilings
Wall and fixtures behind ice machine is dusty.Clean
Why This Matters
OVERHEAD CONTAMINATION: Peeling paint and debris fall into food. Condensation on ceilings drips bacteria onto prep surfaces. Studies found ceiling tiles harbor Bacillus cereus spores. Restaurant ceiling collapse contaminated food service for 200 guests.
Code Requirements
Walls/ceilings must be: Smooth and washable in food areas; Light-colored for easy soil detection; Free of holes, cracks, peeling paint; Sealed at all joints and attachments; Clean and free of grease, dust, cobwebs; Non-absorbent in areas subject to moisture.
Corrective Actions
Repair all holes within 14 days; Repaint with washable paint; Replace damaged ceiling tiles; Seal all penetrations; Clean walls and ceilings monthly; Fix any leaks immediately; Install FRP panels in splash zones