AU BON PAIN, 1401 I ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 04, 2014 | Routine | 3 | 2 | Details / Comments |
|
Dec 05, 2013 | Routine | 3 | 1 | Details / Comments |
| No violation noted during this evaluation. | Jun 06, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
May 23, 2012 | Routine | 2 | 0 | Details / Comments |
|
Mar 29, 2012 | Complaint | 0 | 5 | Details / Comments |
Nov 04, 2014 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(cheese) held at improper temperature. Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
Some working containers not labeled in the sandwich preparation unit. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Observed bread not covered. (Corrected On Site) - Plumbing installed; proper backflow devices
Observed the hand washing sink is leaking. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
No air gap under the 3-compartment sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT THE ITEMS WITH IN 5 AND 45 DAYS
EMPLOYEE HEALTH POLICY REVIEWED
RECENT PEST CONTROL INVOICE DATED - 10/27/2014.
IF YOU HAVE ANY QUESTIONS PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037
| Temperatures | |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Sliced Tomatoes (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 35.0F |
| Turkey (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Tomato Basil Soup (Walk-in Refrigerator) (Cold Holding) | 38.0F |
| Cheese (Walk-in Refrigerator) (Cold Holding) | 29.0F |
| Sliced Tomatoes (Walk-in Refrigerator) (Cold Holding) | 36.0F |
| Chicken Noodle Soup (Hot Holding Unit) (Hot Holding) | 167.0F |
| 12 veggie (Hot Holding Unit) (Hot Holding) | 171.0F |
| (Refrigerator - under counter) | 40.0F |
| (Refrigerator - under counter) | 38.0F |
| (Refrigerator - walk-in) | 36.0F |
| (Walk-in Freezer) | 2.0F |
| Hot Water (3-compartment sink) | 120.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 109.0F |
| Hot Water (Handwashing Sink) | 114.0F |
| Hot Water (Handwashing Sink - toilet room) | 115.0F |
| Hot Water (Handwashing Sink - toilet room) | 106.0F |
Dec 05, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
GASKETS CONTAINED FOOD PARTICLES AND DEBRIS AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD UNITS AND COLD FOOD ITEMS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ITEMS IN THE WALK IN UNIT WERE NOT DATED AND LABELED AT VISIT. ITEMS MUST BE DATED AND LABELED AT ALL TIMES. (Corrected On Site) - Nonfood-contact surfaces clean
LOWER SHELVES OF PREP TABLES WERE UNCLEAN AT VISIT. (Corrected On Site)
CFPM-CHRISTOPHER SMITH FS-57660 EXP-3/19/2016
ALL ITEMS MUST BE ABATED WITHIN FIVE DAYS.
IF YOU HAVE ANY QUESITONS YOU MAY CONTACT THE AREA SUPERVIOR MR TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 103.2F |
| (Refrigerator - reach-in) (Cold Holding) | 46.0F |
| Sausage (Refrigerator - reach-in) (Cold Holding) | 46.4F |
| (Refrigerator - reach-in) (Cold Holding) | 37.2F |
| (Refrigerator - reach-in) (Cold Holding) | 40.2F |
| (Refrigerator - open display) (Cold Holding) | 40.4F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 36.9F |
| (Refrigerator - walk-in) (Cold Holding) | 38.1F |
| (Reach-in Freezer) (Cold Holding) | 1.2F |
| Broccoli & Cheese Soup (Soup Warmer) (Hot Holding) | 150.0F |
| Macaroni and cheese (Soup Warmer) (Hot Holding) | 160.3F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 41.2F |
Jun 06, 2012 (Follow-up)
| Temperatures | |
| (Handwashing Sink) | 112.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
May 23, 2012 (Routine)
Violations:
- Proper cold holding temperatures
SOME COLD FOOD ITEMS HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS NOT LABELED FOR DATES AND CONTENTS (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
CFPM Suojie Pu FS- 49236 Exp. 07/20/2014
Consumer advisory notice printed on the menu
Thermocouple in ice & water: 32°F
Most recent pest control service date: 04/22/2012
Correct stated items within 5-Days and 45-Days
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 104.2°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 125.0F |
| Hot Water (Handwashing Sink - Service Line) | 121.0F |
| Hot Water (Handwashing Sink) | 120.0F |
| Hot Water (3-compartment sink) | 124.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - open display) | 38.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 44.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 43.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 45.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 44.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 45.0F |
| Cucumbers (Refrigerator - open display) (Cold Holding) | 43.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 45.0F |
| Lettuce spring mix (Refrigerator - open display) (Cold Holding) | 43.0F |
Mar 29, 2012 (Complaint)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer(s) inside walk-in and reach-in refrigerator(s). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single service containers at soup station not properly protected from possible contamination. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean non-food contact surfaces - shelves and equipment. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Floor in need of cleaning.
CFPM - ALASSANE NDIAYE - SERVSAFE - expires 11/12/2014
CORRECT NON-CRITICAL ITEMS STATED WITHIN 45-DAYS (05/14/2012)
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 128.0F |
| Hot Water (3-compartment sink) | 130.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Tuna (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Turkey (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Turkey (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| (Freezer - walk-in) (Cold Holding) | 18.0F |
| Soup (Soup Warmer) (Hot Holding) | 148.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
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