Skip to content
Loading map…

AU BON PAIN

2 N RIVERSIDE PLZ, CHICAGO, IL 60606 · Restaurant

Inspection summary

AU BON PAIN has been inspected 8 times by Chicago Department of Public Health since June 11, 2014. The most recent inspection, on July 12, 2018, found no infractions.

2 of 8 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: Handwashing and staff hygiene, Food temperature control and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 February 22, 2018. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 once on October 26, 2015. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on June 11, 2014. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 10 times across 5 separate inspections, most recently on February 22, 2018. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • 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 2 times across 2 separate inspections, most recently on March 21, 2016. 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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • UNCLEAN CEILING TILES IN MIDDLE DISH WASHING/ PREP AREA. INSTRUCTED TO CLEAN OR REPLACE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLEANING EQUIPMENT, ( DUST PANS) NOT MAINTAIN. INSTRUCTED TO CLEAN/MAINTAIN BEFORE STORAGE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED MANAGER/ FOOD HANLER NOT WEARING HAIR RESTRAINT IN FOOD PREP AREA. INSTRUCTED TO PROVIDE.
  3. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED ICE MACHINE WITH A SLITE PINKISH SUBSTANCE LOCATED IN THE INTERIOR ON THE SIDES. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED CEILING TILE WITH A BLACK SUBSTANCE LOCATED IN THE WASHROOM. INSTRUCTED TO REPLACE AND MAINTAIN.
  4. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXTERIOR OF ICE STORAGE BIN NOT CLEAN OF DEBRIS.MUST CLEAN/MAITAIN
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • LOWER WALL PAPER SUPPLY STORAGE SHELVES IN REAR NOT CLEAN OF DEBRIS.MUST CLEAN/MAINTAIN.
  5. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NOT CLEAN OF DEBRIS UNDER 3- COMP SINK.MUST CLEAN/MAINTAIN.
  6. Canvass

    2 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE THE DISPLAY CASE TO BE IMPROPER:-FRUITS(CUT AND IN INDIVIDUAL CUPS)45F, OATMEAL 45F, SOUTH WEST CHICKEN SALAD 48F, NAPA CHICKEN WRAP 47.2F, THAI CHICKEN PEANUT 50F, VEGGIE AND HUMUS WRAP 45F, VEGETARIAN DELUXE SALAD 48F, STEAK HOUSE SALAD 47F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 26 LBS OF FOOD PRODUCTS WORTH $70.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED STAINED CEILING TILES AT THE FRONT DINNING AREA. INSTRUCTED TO CLEAN, REPAIR AND/OR REPLACE.
  7. License Re-Inspection

    0 infractions

  8. License

    5 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • MUST PROVIDE BARRIER/SEPARATION BETWEEN PUBLIC AND SERVICE AREA AT FRONT. MUST PROVIDE. SERIOUS VIOLATION 7-38-005(A). NO CITATION ISSUED. PREMISES NOT OPENED /OPERATING. MUST PROVIDE SPLASH GUARDS AT EXPOSED HAND WASH SINKS IN FRONT SERVICE AREA NEXT TO PREP TABLE AND ESPRESSO AREA. MUST PROVIDE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN/SANITIZE ALL FOOD SURFACE AREAS, COUNTERS, AND INTERIOR OF CABINETS, EQUIPMENT AND WALK-IN COOLER/FREEZER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN/SANITIZE FLOORS THROUGHOUT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL OPENINGS AROUND PIPES INTO WALL WHERE NECESSARY TO PREVENT ENTRY POINTS FOR RODENTS AND PEST. HOLES IN WALL AT WASHROOM IN REAR NEEDS SEALING. MUST SEAL AND PAINT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL CLUTTER AND UNNECESSARY ITEMS ON STORAGE RACKS AND WITHIN COMPARTMENTS/CABINETS. ORGANIZE AND MAINTAIN AT ALL TIMES.

Nearby inspected facilities

Own this business? Add a badge to your website