AU BON PAIN, 1325 2ND ST NE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Sep 04, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Aug 25, 2014 | Routine | 4 | 4 | Details / Comments |
|
Feb 04, 2014 | Routine | 6 | 6 | Details / Comments |
|
Sep 17, 2013 | Routine | 2 | 2 | Details / Comments |
|
Jun 10, 2013 | Routine | 4 | 0 | Details / Comments |
|
Jan 27, 2012 | Routine | 0 | 2 | Details / Comments |
Sep 04, 2014 (Follow-up)
Violations:
- Proper cold holding temperatures
Cold food item(s) in refrigeration units on service/food prep line were held at improper temperature(s). Several food items were discarded during the inspection. (Corrected On Site)
ALL 5-DAY NOTICE ITEMS FROM THE PREVIOUS INSPECTION ON 08/25/14 HAVE BEEN ABATED.
If you have any questions, please call area supervisor Mrs. Coleman at 202-442-5928
| Temperatures | |
| Eggs (Refrigerator - drawer) (Cold Holding) | 48.0F |
| Turkey Salad (Refrigerator - counter top) (Cold Holding) | 51.0F |
| Chicken salad (Refrigerator - counter top) (Cold Holding) | 50.8F |
| Tuna Salad (Refrigerator - counter top) (Cold Holding) | 50.0F |
| Chicken (Refrigerator - counter top) (Cold Holding) | 46.7F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 42.8F |
| Hot Water (Handwashing Sink - Service Line) | 110.5F |
| Chipotle Mayo (Refrigerator - counter top) (Cold Holding) | 43.8F |
| Roast Beef (Refrigerator - counter top) (Cold Holding) | 47.6F |
| Turkey (Refrigerator - counter top) (Cold Holding) | 42.4F |
| Ham (Refrigerator - counter top) (Cold Holding) | 47.8F |
| Cheese shredded (Refrigerator - counter top) (Cold Holding) | 45.0F |
| Lettuce (Refrigerator - counter top) (Cold Holding) | 52.0F |
| Chicken (Refrigerator - counter top) (Cold Holding) | 53.0F |
| Chicken (Refrigerator - counter top) (Cold Holding) | 46.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Salmon (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Cheese shredded (Refrigerator - counter top) (Cold Holding) | 53.0F |
| Ham (Refrigerator - counter top) (Cold Holding) | 47.0F |
| Turkey (Refrigerator - counter top) (Cold Holding) | 47.0F |
| Roast Beef (Refrigerator - counter top) (Cold Holding) | 48.0F |
| Honey Mustard (Refrigerator - drawer) (Cold Holding) | 49.0F |
| Soup (Soup Warmer) (Hot Holding) | 142.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.4F |
| (Walk-in Freezer) (Cold Holding) | 19.8F |
| Hot Water (Handwashing Sink - kitchen) | 109.0F |
Aug 25, 2014 (Routine)
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 5 CALENDAR DAYS) - Hands clean and properly washed
No handwashing and glove changes were observed by employees along front counter prep line during changes in tasks. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean surfaces were observed on the interior of the ice machine in establishment rear and on ice chute at self service soda fountain. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) in refrigerated counter tops and drawers along front line prep area held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
Multi use utensils and containers stored on shelving in rear warewashing area were not stored in manner to prevent from contamination. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean cabinets were observed along front prep line. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
An air gap is lacking between elevated piping and elevated drain under drainboard at 3 compartment sink in warewashing area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unclean flooring and wall were observed around food equipment in establishment rear warewashing and storage areas. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 AND 45 DAYS.
If you have any questions, please call area supervisor Mrs. Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 114.0F |
| Pesto Sauce (Refrigerator - counter top) (Cold Holding) | 46.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 42.0F |
| Cucumbers (Refrigerator - counter top) (Cold Holding) | 44.0F |
| Chicken (Refrigerator - counter top) (Cold Holding) | 47.0F |
| Tomatoes chopped (Refrigerator - open display) (Cold Holding) | 51.0F |
| (Refrigerator - open display) (Cold Holding) | 40.0F |
| Cream Cheese (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Cheese shredded (Refrigerator - counter top) (Cold Holding) | 45.0F |
| Chicken (Refrigerator - counter top) (Cold Holding) | 55.0F |
| Soup (Soup Warmer) (Hot Holding) | 183.0F |
| Soup (Soup Warmer) (Hot Holding) | 173.0F |
| Hot Water (Handwashing Sink) | 106.0F |
| (Refrigerator - walk-in) (Cold Holding) | 33.0F |
| Watermelon (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Tomatoes chopped (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Cucumbers (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| Eggs (Refrigerator - drawer) (Cold Holding) | 74.0F |
Feb 04, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Paper towel dispenser not dispensing towels in mens room. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Dicing equipment stored dirty in dish area. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Ice machine in back of house and ice chute on dispensing equipment in front of house have mold growth.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Fruit fly activity observed on front line and in back of house.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
Observed food handler wearing bracelet. (Corrected On Site) - Personal cleanliness
Observed food handlers on front line without hair restraints. (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
Knives on display are not stored in a sanitary manner. (Corrected On Site) - Hot & cold water available; adequate pressure
Hot water not available at hand sink in back of house.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Air gap not present beneath triple sink and beneath prep tables in back of house.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Pipe beneath hand sink in back of house is leaking.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Mops left in mop sink with head down after use. (Corrected On Site) - Adequate ventilation & lighting; designated areas used
Light shield not present in display cooler on main line.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MS. COLEMAN AT (202)442-5928
| Temperatures | |
| Chicken (Refrigerator - counter top) (Cold Holding) | 41.2F |
| Tuna Salad (Refrigerator - display) (Cold Holding) | 43.4F |
| Chicken (Refrigerator - display) (Cold Holding) | 43.8F |
| Broccoli & Cheese Soup (Hot Holding Unit) (Hot Holding) | 176.7F |
| Honeydew Melons (Walk-in Refrigerator) (Cold Holding) | 36.0F |
| Hot Water (Prep sink) | 145.7F |
| Hot Water (Handwashing Sink) | 48.0F |
| Hot Water (Handwashing Sink) | 146.0F |
| Hot Water (Handwashing Sink - toilet room) | 133.9F |
Sep 17, 2013 (Routine)
Violations:
- Correct response to questions
No DC-issued certified food protection manager.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold foods such as tuna salad not held at proper temperature. (Corrected On Site) - Food properly labeled; original container
Unlabeled squeeze bottle observed .(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Scratched cutting boards observed in service line area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 111.0F |
| Hot Water (3-compartment sink) | 124.0F |
| Hot Water (Handwashing Sink - Service Line) | 115.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| (Freezer - walk-in) (Cold Holding) | 0.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 36.0F |
| American Cheese (Refrigerator - walk-in) (Cold Holding) | 33.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 45.8F |
| Lettuce Iceberg (Refrigerator - sandwich prep unit) (Cold Holding) | 47.8F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Salmon (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| (Refrigerator - under counter) (Cold Holding) | 36.0F |
| (Refrigerator - open display) (Cold Holding) | 34.2F |
| Macaroni and cheese (Hot Holding Unit) (Hot Holding) | 138.0F |
| Chicken Noodle Soup (Hot Holding Unit) (Hot Holding) | 147.0F |
Jun 10, 2013 (Routine)
Violations:
- Food separated and protected
PASTRIES ON DISPLAY WERE NOT COVERED AND PROTECTED AT VISIT. PASTRIES MUST BE UNDER SNEEZE GUARD OR INDIVIDUALLY WRAPPED IN ORDER TO PREVENT CONTAMINATION. (Corrected On Site) - Proper cold holding temperatures
ALL COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. THE BREAKFAST STORAGE UNIT WAS ELEVATED AT VISIT. ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THIS UNIT AND DISCARDED IF FOUR OR MORE HOURS HAVE PASSED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
SEVERAL ITEMS WERE NOT DATED AND LABELED AT VISIT. (Corrected On Site) - Insects, rodents, & animals not present
ESTABLISHMENT HAD EVIDENCE OF FRUIT FLIES AT VISIT IN THE DISH WASHING AREA.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE DAY.
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| Tuna (Refrigerator - sandwich prep unit) (Cold Holding) | 39.6F |
| Cucumbers (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Salad Display Unit) (Cold Holding) | 41.0F |
| (Salad Display Unit) (Cold Holding) | 41.3F |
| (Refrigerator - walk-in) (Cold Holding) | 36.3F |
| (Freezer - walk-in) (Cold Holding) | -8.0F |
| Chicken Noodle Soup (Soup Warmer) (Hot Holding) | 151.0F |
| Chili - Turkey (Soup Warmer) (Hot Holding) | 140.0F |
| Hot Water (Handwashing Sink - kitchen) | 125.0F |
| (Refrigerator - reach-in) (Cold Holding) | 52.9F |
| (Refrigerator - reach-in) (Cold Holding) | 34.7F |
| Cheese (Refrigerator - reach-in) (Cold Holding) | 38.3F |
Jan 27, 2012 (Routine)
Violations:
- Personal cleanliness
Manager behind the line not wearing a hair restraint(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)floors inside of the walkin refrigerator needs to be cleaned
Justin T Holdgreiwe FS:2/24/2012 FS:40791
Correct stated items within 45 days
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Beef Teriyaki (Warmer) (Hot Holding) | 158.0F |
| Chicken Teriyaki (Warmer) (Hot Holding) | 155.0F |
| Rice (Warmer) (Hot Holding) | 155.0F |
| BROWN RICE (Warmer) (Hot Holding) | 154.0F |
| Sour Cream (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Guacamole (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| salsa (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Chicken Noodle Soup (Warmer) (Hot Holding) | 156.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Broccoli & Cheese Soup (Soup Warmer) (Hot Holding) | 188.0F |
| Corn Chowder (Soup Warmer) (Hot Holding) | 159.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
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