AU BON PAIN

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. FOUND NO HOT WATER AT 3COMPARTMENT SINK MAIN KITCHEN. CRITICAL VIOLATION. CITATION ISSUED.INSTRUCTED MANAGEMENT TO SANITIZE DISHES AT 3COMPARTMENT SINK AT LOWER LEVEL KITCHEN.(AMPLE HOT WATER SUPPLY AT LOWER LEVEL KITCHEN)

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code. FOUND NO HOT WATER AT 2 EXPOSED HAND SINKS MAIN KITCHEN. INSTRUCTED MANAGEMENT TO WASH HANDS AT BATHROOM SINKS TEMPORARILY/ABOUT 50FT AWAY UNTIL REPAIRED.(MUST BE SAME DAY REPAIR).(SUPERVISOR NOTIFIED)(ENGINEERS CURRENTLY WORKING ON HOT WATER TANK).SERIOUS VIOLATION. CITATION ISSUED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CLEAN INTERIORS OF ALL REFRIGERATION UNITS AND CLEAN AND MAINTAIN ICE DISPENSER UNIT AT SODA MACHINE. CLEAN COUNTER IN REAR UNDER COFFEE MACHINE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOOR AROUND, UNDER AND BEHIND KITCHEN EQUIPMENT (SINKS, ICE MACHINE ETC). CLEAN FLOOR DRAINS AND SPILLS.