AU BON PAIN
225 S CANAL ST, CHICAGO, IL 60606 · Restaurant
14 inspections
- Canvass
0 infractions
- Canvass
1 infraction
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- OBSERVED IMPROPER TEMPERATURE OF POTENTIALLY HAZARDOUS FOODS . APPROX 2-LBS OF MACARONI AND CHHESE PASTA AT IMPROPER TEMPERATURE OF 108.0F . BOTTLE MILK AT 50.1F. MUST MAINTAIN COLD FOODS 40.0F OR HIGHER HOT FOODS 140.0F OR BELOW. FOOD REMOVED AND DISCARDED BY MANAGER-CDI. CRITICAL VIOLATION 7-38-005A
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- Canvass Re-Inspection
2 infractions
- 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
- Observed no city of Chicago certified food manager on site while potentially hazardous foods are being prepped and/or served (hummus, soups, salads, etc.). Instructed must have city of Chicago certified food manager at all times when potentially hazardous foods are being prepped, served, and/or cooked. Observed no city of Chicago food manager certificate posted. Must post original Chicago food manager certification in plain view of customers. Serious violation 7-38-012.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- Observed slow draining hand sink in rear and front prep area. Must repair and maintain same. Observed faucet leaking at 3 compartment sink in rear prep. Must repair and maintain same.
- 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
- Canvass
4 infractions
- 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
- Facility unable to proper temperature inside reach in prep cooler. Observed ambient air temperature inside cooler @ 51.8F. Instructed must maintain ambient air temperature of 40F or less at all times. Must repair and maintain. All items removed, and cooler tagged and help for inspection. Critical violation 7-38-005(a).
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- Found the following potentially hazardous foods at improper temperatures in the reach in prep cooler: 14.5 lbs of eggs @ 49.6F; 1/2lb of veggie burgers @ 55.4F; 1/2lb of cheese @ 53.2F; 1lb of egg whites @ 51.8F; 1 lb of sausage @ 52.6F; and 1/2lb of egg omlettes @ 50.7F. Instructed all potentially hazardous foods must be held at 40F or less, or 140F or more at all times. Operator voluntarily discarded denatured foods during inspection, totaling value of $100. Critical violation 7-38-005(a).
- 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
- Observed no city of Chicago certified food manager on site while potentially hazardous foods are being prepped (eggs, soups, etc.). Instructed must have city of Chicago certified food manager on site at all times when potentially hazardous foods are being prepped, served, and/or cooked. Observed not city of Chicago food manager certificate posted. Must post original Chicago food manager certification in plain view of customers.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- Observed slow draining hand sink in rear and front prep area. Must repair and maintain same. Observed faucet leaking at 3 compartment sink in rear prep. Must repair and maintain same.
- 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
- Canvass Re-Inspection
2 infractions
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- Found floor drain in employee restroom in disrepair. Found towels, dirt and debris in floor drain. Must remove all items, detail clean and cover floor drain with proper cover. Must maintain same.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- Found large opening in wall in rear prep area. Ventilation cover on back wall in disrepair (large parts are missing). Must repair and maintain same.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- Canvass
4 infractions
- 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
- Found the previous minor violation from report # 1938060, dated 7/5/16 not corrected. Must correct the following previous minor violation: #36 OBSERVED LIGHTS NOT SHIELDED ABOVE PREP COOLER,OVEN AND REAR PREP/DISH AREA OVER SOUP COOKER AND ICE SCOOP..MUST INSTALL. Serious violation 7-42-090.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- Found excessive dust build up on broken ventilation cover in rear prep area. Must remove, clean and sanitize. Must maintain same.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- Found floor drain in employee restroom in disrepair. Found towels, dirt and debris in floor drain. Must remove all items, detail clean and cover floor drain with proper cover. Must maintain same.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- Found large opening in wall in rear prep area. Ventilation cover on back wall in disrepair (large parts are missing). Must repair and maintain same.
- 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
- Canvass Re-Inspection
3 infractions
- 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
- NO CERTIFIED FOOD MANAGER ON DUTY WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED,(IE PREPARING SANDWICHES,SERVING SOUPS,MACARONI & CHEESE,ETC) SERIOUS VIOLATION ISSUED 7-38-012
- 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
- OBSERVED LIGHTS NOT SHIELDED ABOVE PREP COOLER,OVEN AND REAR PREP/DISH AREA OVER SOUP COOKER AND ICE SCOOP..MUST INSTALL
- 45. FOOD HANDLER REQUIREMENTS MET
- NO NEW IDPH FOOD TRAINING CERTIFICATES FOR EMPLOYEES AT THIS TIME
- 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
- Canvass
6 infractions
- 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
- OBSERVED PREP COOLER MAINTAINING IMPROPER TEMPERATURE OF 50.1F. COOLER MUST MAINTAIN 40F OR BELOW.MUST USE ADDITIONAL COOLER ON PREMISES THATS 40F OR BELOW. TAG WILL BE TAGGED HELD FOR INSPECTION. MUST CONTACT CDPH FOR TAG REMOVAL TO USE COOLER.CRITICAL VIOLATION ISSUED 7-38-005A.
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- FOUND IMPROPER TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS INSIDE COOLER. APPOX 4LBS COOKED EGG PATTIES AT 60.8F,4LBS EGG WHITE PATTIES AT -67.8F,49F,3- BLACK BEAN PATTIES-46F,3LB PORK SAUSAGE PATTY-45.7F,2LBS TURKEY PATTIES AT 47.3F,1LB SMOKED SALMON-48.7F. ALL FOODS REMOVED BY MANAGER AND DISCARDED AT APPOX COST OF $280.00/15.LBS.MUST MAINTAIN TEMPERATURES AT 40F OR BELOW. CRITICAL VIOLATION ISSUED 7-38-005A.
- 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
- UPON INSPECTION TO WASH HANDS TO BEGIN INSPECTION OBSERVED(FOOD HANDLER PREPING SANDWHICHES IN PREP AREA) EXPOSED PREP HAND SINK NOT CONVENIENT AND ACCESSIBLE FOR USE,IE STEAM PITCHER INSIDE SINK. INSTRUCTED MANAGER TO REMOVE,CDI. INSTRUCTED THAT PREP HAND SINK MUST BE ACCESSIBLE AT ALL TIMES FOR HAND WASHING. CRITICAL VIOLATION ISSUED 7-38-030.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- LOWER WALLS NOT CLEAN UNDER 3- COMP SINK.MUST CLEAN/MAINTAIN.
- 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
- OBSERVED LIGHTS NOT SHIELDED ABOVE PREP COOLER,OVEN AND REAR PREP/DISH AREA OVER SOUP COOKER AND ICE SCOOP..MUST INSTALL.
- 45. FOOD HANDLER REQUIREMENTS MET
- NO NEW IDPH FOOD TRAINING CERTIFICATES FOR EMPLOYEES AT THIS TIME.MUST PROVIDE .
- 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
- Canvass
3 infractions
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- MUST PROPERLY LABEL ALL FOODS NOT IN THEIR ORIGINAL CONTAINERS AT ALL TIMES WITH PRODUCT NAME AND DATE. FOUND TALL PLASTIC CUPS FILLED WITH VARIOUS CUT FRUIT BEING STORED IN A SAMLL COCA-COLA REACH-IN REFRIGERATOR NOT PROPERLY LABELED.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- MUST REPAIR 2DR COOLER UPPER DOOR. ABOVE MENTIONED DOOR MUST BE WELL MAINTAINED. THE DOOR DOES OPEN AND CLOSE PROPERLY.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- MUST CLEAN AND MAINTAIN FLOOR DRY AT ALL TIMES UNDER THE FRONT EXPOSED HAND SINK.
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- Canvass
2 infractions
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- CLEAN FLOOR ALONG WALLBASE AT CORNER AT REAR UNDER STORAGE RACKS.
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
- REMOVE CLUTTER AT REAR ORGANIZE AND MAINTAIN AT ALL TIMES.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- Canvass
1 infraction
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- FLOORS NEED CLEANING IN THE REAR STORAGE AREA TO REMOVE DEBRIS AND/OR SPILLS.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- Canvass
3 infractions
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- MUST CLEAN AND SANITIZE EGG MACHINE TO REMOVE FOOD DEBRIS FROM SIDES, CREVICES AND CORNERS.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- MUST REGROUT FLOOR UNDER EXPOSED HAND SINK IN THE REAR AREA NEXT TO THE 3COMP SINK.
- 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
- MUST PROVIDE THERMOMETERS IN WORKING ORDER AT BOTH COLD HOLDING UNITS IN THE FRONT OF THE STORE AT ALL TIMES.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- Canvass
3 infractions
- 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
- All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. REACH IN SANDWICH COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 55.0 F. FOUND WITH TURKEY, SWISS CHEESE, ETC. HELD INSIDE. INSTRUCTED MANAGER COOLER AMBIENT AIR TEMPERATUE MUST BE 40 F OR BELOW WHEN IN USE.
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- All cold food shall be stored at a temperature of 40F or less. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURE BETWEEN 53.0 F AND 54. 0 F- TURKEY, SWISS CHEESE, CHEDDAR CHEESE, BRIE CHEESE AND HAM. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL THE ABOVE FOODS WERE VOLUNTARILY DISCARDED AT THIS TIME. FOODS DISCARDED WEIGHT- 82 LBS, VALUED AT $300.00.
- 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. FOUND FOOD DEBRIS/SPILL ON FLOOR UNDER SHELF RACK AT REAR STORAGE AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN FLOOR.
- 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
- License
0 infractions