Skip to content
Loading map…

Au Bon Pain

161 N Clark ST BLDG, CHICAGO, IL 60601 · Restaurant

Inspection summary

Au Bon Pain has been inspected 6 times by Chicago Department of Public Health since September 20, 2010. The most recent inspection, on May 12, 2014, found no infractions.

1 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Food source, labelling and allergens.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times on September 13, 2012. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on December 16, 2013. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on September 20, 2010. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 6 times across 4 separate inspections, most recently on August 1, 2013. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 5 times across 4 separate inspections, most recently on December 16, 2013. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REGROUT FLOOR NEXT TO ICE MACHINE AND UNDER THE STAINLESS STEEL STORAGE RACK IN THE BACK KITCHEN AREA SO AS TO BE SMOOTH AND EASILY CLEANABLE. MUST DETAIL CLEAN DINING ROOM FLOOR TO REMOVE DUST AND FOOD DEBRI FROM THE CARPET.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • DURING INSPECTION OBSERVED BOTH MANAGERS ASSIST IN THE FOOD PREP AREA DURING RUSH AND THEY DID NOT WEAR HAIR RESTRAINTS. INSTRUCTED STAFF TO ALWAYS WEAR HAIR RESTRAINTS AT FOOD PREP AREAS AT ALL TIMES.
  3. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN ALL FLOOR DRAINS ON PREMISES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE A SHATTER PROOF BULB AT THE HOT HOLDING UNIT LOCATED ACROSS FROM THE REACH IN COLD HOLDING UNITS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR SMALL LEAK UNDER PIPE AT THE FRONT EXPOSED HAND SINK.
  4. Canvass

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND TWO PREP COOLERS AT 57.4F AND 61.7F, COOLERS ARE USED TO HOLD POTENTIALLY HAZARDOUS FOODS. INSTRUCTED MGR TO KEEP ALL COOLERS AT 40F OR LOWER. COOLERS ARE TAGGED NOT ALLOWED TO USE. MUST CONTACT CDPH FOR TAG REMOVAL REQUEST.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND THE FOLLOWING FOOD ITEMS STORED IN PREP COOLER AT TEMPERATURE RANGING BETWEEN 53.8-64.4F: 8LBS OF COOKED CHICKEN, 4LBS OF TUNA SALAD, 2LBS OF HUMMUS(CHICK PEAS DIP), 5LBS OF COOKED TURKEY, 2LBS OF COOKED BEANS AND 5LBS OF OTHER DELI MEATS. INSTRUCTED MGR TO KEEP SUCH FOOD ITEMS STORED AT 40F OR LOWER. FOOD ITEMS DISCARDED VALUED AT $50.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MEAT SLICER NOT CLEANED PROPERLY, FOUND ENCRUSTED FOOD DEBRIS ON BACK OF BLADE HOUSING, INSTRUCTED TO PROPER CLEAN AND SANITIZE SLICER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR NOT CLEAN AROUND FLOOR DRAIN BEHIND FRONT DISPLAY COOLER, BUILD-UP OR ORGANIC MATTER AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EMPLOYEES PERSONAL ITEMS MUST BE STORED AWAY FROM FOOD SHELVES.
  5. Canvass

    2 infractions

    • 32. 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. ICE SCOOP STORED NEAR BROOMS HANGER, INSTRUCTED TO STORE AWAY IN CONTAMINANTS FREE AREA.
    • 33. 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. DUST BUILD-UP AND HANGING LOOSE TAPE NOTED ON INSULATION PIPE INSIDE WALK-IN COOLER, INSTRUCTED TO CLEAN AND MAINTAIN.
  6. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL ALL SPRAY BOTTLES.
    • 33. 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. DUST BUILD-UP NOTED ON INSULATION COVER INSIDE WALK-IN COOLER, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. 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. MISSING GROUT AT KITCHEN FLOOR TILES, INSTRUCTED TO GROUT FLOORS AND MAINTAIN.

Nearby inspected facilities

Own this business? Add a badge to your website