AU BON PAIN, 700 13TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Sep 23, 2013 | Routine | 2 | 0 | Details / Comments |
| No violation noted during this evaluation. | May 29, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Apr 26, 2012 | Complaint | 2 | 0 | Details / Comments |
| No violation noted during this evaluation. | Feb 21, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 07, 2012 | Routine | 3 | 4 | Details / Comments |
Sep 23, 2013 (Routine)
Violations:
- Food separated and protected
ALL ITEMS MUST BE PROTECTED TO PREVENT CONTAMINATION. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Single-service items not stored in plastic sleeves. (Corrected On Site)
ALL ITEMS CORRECTED ON SITE.
CFPM FERDINAND CHAPO EXP. 03/19/2016.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| Eggs (Cold Holding) | 36.0F |
| Tomatoes chopped (Cold Holding) | 35.0F |
| (Handwashing Sink) | 117.0F |
| (Hot Holding) | 157.0F |
| (Refrigerator - reach-in) (Cold Holding) | 42.0F |
| Cheese (Cold Holding) | 41.0F |
| Chicken (Cold Holding) | 35.0F |
May 29, 2012 (Follow-up)
Comments:5-DAY NOTICES ABATED FROM INSPECTION CONDUCTED ON 4/26/2012.
Hot water in estabilshment is at appx. 105 degrees F. 24-Hour Notice for correction granted per J. Coleman.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202-535-2180)
| Temperatures | |
| Hot Water (3-compartment sink) | 105.9F |
| (Refrigerator - under counter) | 37.0F |
| (Refrigerator - under counter) | 40.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.5F |
| Mushrooms (Refrigerator - sandwich prep unit) (Cold Holding) | 42.3F |
| Chicken grilled (Refrigerator - sandwich prep unit) (Cold Holding) | 39.8F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 42.1F |
| Corn (Refrigerator - counter top) (Cold Holding) | 41.8F |
| Spinach (Refrigerator - drawer) (Cold Holding) | 43.0F |
| Soup (Soup Warmer) (Hot Holding) | 168.4F |
| Soup (Soup Warmer) (Hot Holding) | 169.1F |
Apr 26, 2012 (Complaint)
Violations:
- Proper reheating procedures for hot holding
BUNCH OF PLASTIC PACKAGED SOUP IS WARMING UP IN WARMER. (Corrected On Site) - Proper cold holding temperatures
SANDWICH PREPARATION UNIT AND THE DISPLAYING FOOD ARE OUT OF TEMPERATUREW OR MARGINAL.
CORRECT ITEMS STATED WITHIN 5 DAY. IF YOU HAVE ANY QUESTION, PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 112.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Refrigerator - sandwich prep unit) | 45.0F |
| Spinach (Refrigerator - sandwich prep unit) | 50.0F |
| Cheese | 44.0F |
| Chicken | 42.0F |
| Soup | 150.0F |
| Salad (Refrigerator - display) | 42.0F |
| Milk | 42.0F |
| Sandwich (Refrigerator - display) | 42.0F |
Feb 21, 2012 (Follow-up)
Comments:CFPM: TERENCE K FIFE FS-50287 EXP 10/11/2014. NOTICE ABATED FROM INSPECTION CONDUCTED ON 02/07/2012. IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 112.0F |
| Salad (Refrigerator - open display) | 42.0F |
| Fruit - cut or sliced | 42.0F |
| Soup | 152.0F |
| (Refrigerator - walk-in) | 43.0F |
Feb 07, 2012 (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 45 CALENDAR DAYS) - Hands clean and properly washed
Employee handling food not wearing hair restraint. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink. (Corrected On Site) - Food separated and protected
Food items not protected from contamination. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Toxic substances properly identified, stored, used
Liquid toxic not stored so they do not contaminate food. (Corrected On Site) - Personal cleanliness
Observed employee wearing jewerly in food prep. (Corrected On Site)
TEMPERATURE - Salad dressing 44 degrees.
CORRECT CRITICAL VIOLATONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Chicken | 54.0F |
| Ham | 50.0F |
| Bacon | 52.0F |
| Chicken salad | 41.0F |
| Tuna Salad | 41.0F |
| Roast Beef | 40.0F |
| Hot Water | 110.0F |
| (Freezer - walk-in) | -10.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - drawer) | 38.0F |
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