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Au Bon Pain

200 E Randolph ST BLDG, CHICAGO, IL 60601 · Restaurant

Inspection summary

Au Bon Pain has been inspected 16 times by Chicago Department of Public Health since August 20, 2010. The most recent inspection, on November 7, 2022, found no infractions.

2 of 16 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 source, labelling and allergens and Food temperature control.

The last 2 inspections in a row found no infractions. 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 4 times across 4 separate inspections, most recently on February 24, 2020. For example: PERSONAL CLEANLINESS

  • 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 2 times across 2 separate inspections, most recently on February 24, 2020. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 across 2 separate inspections, most recently on March 13, 2018. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on April 26, 2022. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on February 24, 2020. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

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.

16 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    4 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • FOUND APPROXIMATELY 10-15 ROACHES LOCATED UNDER 3 COMPARTMENT SINK, NOTED 2 ROACHES INSIDE 3 COMPARTMENT SINK SOAP DISPENSER. ALSO NOTED 2 ROACHES UNDER THE FOOD PREPARATION AREA. INSTRUCTED MANAGER TO CONTACT PEST CONTROL FOR SERVICE. PEST ACTIVITY MUST BE ELIMINATED. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN SAID AREAS. PRIORITY VIOLATION. 7-38-020(A) CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND 3 COMPARTMENT SINK PROFUSELY LEAKING FROM DRAIN PIPE. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND EXCESSIVE DUST ACCUMULATION ON CEILING VENTS THROUGHOUT FACILITY, INSTRUCTED TO DETAIL CLEAN VENTS AND MAINTAIN. ALSO NOTED WAS AN EXCESSIVE ACCUMULATION OF FOOD DEBRIS UNDER ALL COOKING EQUIPMENT. INSTRUCTED MANAGER TO CLEAN, SANITIZE AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • FOUND EXPIRED ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE VALID ALLEGREN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS.
  4. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CLEAN UTENSILS RACK STORED TOO CLOSE TO BROOMS HANGER, INSTRUCTED TO KEEP A WAY.
  5. Canvass

    7 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • FOUND FOOD STORAGE CONTAINERS NOT LABELED. MUST LABEL FOOD STORAGE CONTAINERS WITH COMMON FOOD NAMES; FLOUR, SUGAR, ETC., WHEN FOOD HAS BEEN REMOVED FROM ORIGINAL PACKAGING. INSTRUCTED TO MAINTAIN.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED EMPLOYEE PREPARING FOOD IN PREP AREA WITHOUT A BEARD RESTRAINT. INSTRUCTED TO WEAR BEARD RESTRAINTS AT ALL TIMES WHEN PREPARING OR HANDLING OPEN FOOD. INSTRUCTED TO MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • FOUND CUTTING BOARDS THROUGHOUT PREP AREA IN NEED OF REPLACEMENTS. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. INSTRUCTED TO MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • FOUND LOOSE FOOD DEBRIS ON INTERIOR CONTACT SURFACES OF OVEN, AND REACH IN COOLERS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND LOOSE FOOD DEBRIS ON FLOORS UNDER AND BEHIND HEAVY EQUIPMENT THROUGHOUT THE PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND EXCESSIVE DUST ACCUMULATION ON CEILING VENTS THROUGHOUT FACILITY, INSTRUCTED TO DETAIL CLEAN VENTS AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND CLUTTER IN REAR FURNACE ROOM, INSTRUCTED TO REMOVE NON-WORKING EQUIPMENT, AND ELEVATE ITEMS 6" OFF FLOOR TO PREVENT RODENT HARBORAGE, AND MAINTAIN.
  6. Canvass

    3 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MOP IN A POSITION THAT DOES NOT ALLOW TO DRY PROPERLY AND PREVENT PEST HARBORAGE. MUST STORE MOP AFTER USE IN A MOUNTED POSITION THAT ALLOWS FOR AIR-DRYING WITHOUT SOILING AND PEST HARBORAGING.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED A BURNED OUT LIGHT-BULB IN CEILING UNIT ABOVE SHELVING RACK IN DRY STORAGE. INSTRUCTED TO REPLACE BULB AND MAINTAIN LIGHTING IN THE UNIT.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED EXPIRED FOOD HANDLER CERTIFICATES. INSTRUCTED TO MAINTAIN RECORDS AT ALL TIMES.
  7. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOOD SHIELD AT FRONT SERVICE LINE IS TOO SHORT NOT PREVENTING CUSTOMERS CONTAMINATION, INSTRUCTED TO INSTALL A HIGHER ONE ( SPECS HAND OUT IS GIVEN TO MGR ).
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • REFRIGERATION THERMOMETER MUST BE INSTALLED IN WARMEST PART OF COOLER IN AN EASY TO VIEW AREA.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLERS WITH BEARD MUST WEAR A BEARD RESTRAINT.
  8. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS BEHIND THE OVEN WITH ACCUMULATED DUST/DIRT DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED CEILING WITH ACCUMULATED DUST DEBRIS LOCATED ABOVE THE OVENS. INSTRUCTED TO CLEAN AND MAINTAIN.
  9. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of cooking equipment, not clean, need detailed cleaning(crevices).
    • 34. 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).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Damaged/missing ceiling tiles in rear kitchen area, shall be provided, ceiling tiles above 3 compartment sink areas not clean, need detailed cleaning.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Missing light shield in walk in cooler, shall be provided.
  10. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Caulk around 3 compartment sink, and exposed hand sink in prep area, shall be repaired/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of ice machine not clean, need detailed cleaning(crevices), prep tables lower shelving not clean, need detailed cleaning(crevices). Pop dispensing unit shelving not clean, need cleaning(detailed). Walk in cooler shelving/racks not clean, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in walk in cooler under shelving/racks not clean, need detailed cleaning(corners), floors by 3 compartment sink need re-grouting.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Stock items must be stored six inches off of floor to prevent pest harborage.
  11. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NOT CLEAN IN STORAGE CLOSET BY ICE MACHINE AND STORAGE SUPPLIES,PAINT CANS ON FLOORS IN SAME AREA, UNUSED COFFEE POTS ON FLOOR IN MOP ROOM.MUST ELEVATE OFF FLOOR ON SHELVING..ALSO FLOORS NOT CLEAN UNDER PREP TABLES AROUND DRAINS IN REAR IN AND MOP CHEMICAL SUPPLY ROOM.MUST DETAIL CLEAN AND ELEVATE SUPPLIES OFF FLOORS
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WALL VENTS, IN REAR PREP AREA AND UPPER AND LOWER WALLS ,THRU-OUT REAR AND ABOVE PREP TABLES HEAVY EQUIPMENT NOT MAINTAINED/CLEAN,(DUST BUILD-UP,DRIED LIQUIDS.ALSO VENT INSIDE CEILING IN WALK IN COOLER.MUST CLEAN /MAINTAIN.
  12. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • SPRAY BOTTLE NOT LABELED IN KITCHEN, INSTRUCTED TO TO LABEL ALL FOOD AND NON-FOOD CONTAINERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DUST BUILD-UP ON SPARYER ABOVE 3-COMP SINK, INSTRUCTED TO TO CLEAN AND MAINTAINT.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLER NOT WEARING A HAIR RESTRAINT, INSTRUCTED TO WEAR.
  13. Canvass

    1 infraction

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE CRACKED LIGHT SHIELD IN REAR PREP AREA AND PROVIDE END CAPS FOR LIGHTS IN WALK-IN FREEZER.
  14. Canvass

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • HEAVY DUST BUILD-UP NOTED ON CEILING VENTS AND GRILL OF COOLING UNIT INSIDE WALK-IN COOLR, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLERS NOT WEARING HAIR RESTRAINTS, INSTRUCTED TO WEAR.
  15. Canvass

    1 infraction

    • 40. 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. HOT FOOD HOLDING CABINET WITH BROKEN THERMOMETER, INSTRUCTED TO PROVIDE A WORKING ONE.
  16. Canvass

    2 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. MUST STORE UTENSILS PROPERLY OFF GREASE TRAP.
    • 35. 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. MUST CLEAN CEILNG VENTS IN KITCHEN AREA, DUST BUILD UP NOTED.

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