image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations 		image
Health Regulation and Licensing Administration  •  Food Safety & Hygiene Inspection Services Division  •  899 North Capitol Street, NE •  Washington, DC 20002
http://doh.dc.gov/service/food-safety      email: food.safety@dc.gov
Establishment Name  AU BON PAIN
Address  50 MASSACHUSETTS AVE NE SPC 219
City/State/Zip Code  WASHINGTON, DC 20002
Telephone
 (202) 898-0299
 E-mail address  Meriyati_brown@aubonpain.com
Date of Inspection
 07
/
 13
/
 2021
    Time In
 10
:
 30
AM     Time Out
 11
:
 45
AM  
License Holder  ABP Corporation
License/Customer No.  09313xxxx-69008980
License Period
 05 
/
 01 
/
 2020 
 - 
 10 
/
 27 
/
 2022 
 Type of Inspection
 Routine
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  3 COS  1 R  0
Priority Foundation Violations  8 COS  2 R  0
Core Violations  12 COS  1 R  0
Certified Food Protection Manager (CFPM)
 TIM NEILSON 
CFPM #:  FS-87389 

CFPM Expiration Date:   07/04/2022  
D.C. licensed trash or solid waste contractor:
 Landlord 
D.C. licensed sewage & liquid waste transport contractor:
 N/A 
D.C. licensed pesticide operator/contractor:
 Ecolab 7-8-2021 
D.C. licensed ventilation hood system cleaning contractor:
 N/A 
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
  Compliance Status COS R
  Supervision  
IN OUT 1. Person in charge present, demonstrates knowledge, and performs duties
 
 
IN OUT 2. Certified Food Protection Manager
 
 
  Employee Health  
IN OUT 3. Management, food employee, and conditional employee; knowledge, responsibilities, and reporting
 
 
IN OUT 4. Proper use of restriction and exclusion
 
 
IN OUT 5. Procedures for responding to vomiting and diarrheal events
 
 
  Good Hygienic Practices  
IN OUT N/O 6. Proper eating, tasting, drinking, or tobacco use
 
 
IN OUT N/O 7. No discharge from eyes, nose, and mouth
 
 
  Control of Hands as a Vehicle of Contamination  
IN OUT N/O 8. Hands clean and properly washed
 
 
IN OUT N/A N/O 9. No bare hand contact with RTE foods or a pre-approved alternate procedure properly allowed
 
 
IN OUT 10. Adequate handwashing sinks properly supplied and accessible
 
 
  Approved Source  
IN OUT 11. Food obtained from approved source
 
 
IN OUT N/A N/O 12. Food received at proper temperature
 
 
IN OUT 13. Food in good condition, safe, and unadulterated
 
 
IN OUT N/A N/O 14. Required records available: shellstock tags, parasite destruction
 
 
  Protection from Contamination  
IN OUT N/A 15. Food separated and protected
 
 
IN OUT N/A 16. Food-contact surfaces: cleaned and sanitized
 
 
IN OUT 17. Proper disposition of returned, previously served, reconditioned, and unsafe food
 
 
  Potentially Hazardous Food (Time/Temperature Control for Safety Food)  
IN OUT N/A N/O 18. Proper cooking time and temperatures
 
 
IN OUT N/A N/O 19. Proper reheating procedures for hot holding
 
 
IN OUT N/A N/O 20. Proper cooling time and temperature
 
 
IN OUT N/A N/O 21. Proper hot holding temperatures
 
 
IN OUT N/A 22. Proper cold holding temperatures
 
 
IN OUT N/A N/O 23. Proper date marking and disposition
 
 
IN OUT N/A N/O 24. Time as a public health control: procedures and records
 
 
  Consumer Advisory  
IN OUT N/A 25. Consumer advisory provided for raw or undercooked foods
 
 
  Highly Susceptible Populations  
IN OUT N/A 26. Pasteurized foods used; prohibited foods not offered
 
 
  Chemical  
IN OUT N/A 27. Food additives: approved and properly used
 
 
IN OUT N/A 28. Toxic substances properly identified, stored, and used
 
 
  Conformance with Approved Procedures  
IN OUT N/A 29. Compliance with variance, specialized process, and HACCP plan
 
 
 
GOOD RETAIL PRACTICES
  Compliance Status COS R
  Safe Food and Water  
IN OUT N/A 30. Pasteurized eggs used where required
 
 
IN OUT 31. Water and ice from approved source
 
 
IN OUT N/A 32. Variance obtained for specialized processing methods
 
 
  Food Temperature Control  
IN OUT 33. Proper cooling methods used; adequate equipment for temperature control
 
 
IN OUT N/A N/O 34. Plant food properly cooked for hot holding
 
 
IN OUT N/A N/O 35. Approved thawing methods used
 
 
IN OUT 36. Thermometers provided and accurate
 
 
  Food Identification  
IN OUT 37. Food properly labeled; original container
 
 
  Prevention of Food Contamination  
IN OUT 38. Insects, rodents, and animals not present
 
 
IN OUT 39. Contamination prevented during food preparation, storage, and display
 
 
IN OUT N/A 40. Personal cleanliness
 
 
IN OUT 41. Wiping cloths: properly used and stored
 
 
IN OUT N/A N/O 42. Washing fruits and vegetables
 
 
  Proper Use of Utensils  
IN OUT 43. In-use utensils: properly stored
 
 
IN OUT 44. Utensils, equipment and linens: properly stored, dried, and handled
 
 
IN OUT 45. Single-use/single-service articles: properly stored and used
 
 
IN OUT N/A 46. Gloves used properly
 
 
  Utensils, Equipment, and Vending  
IN OUT 47. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
 
 
IN OUT 48. Warewashing facilities: installed, maintained, and used; test strips
 
 
IN OUT 49. Nonfood-contact surfaces clean
 
 
  Physical Facilities  
IN OUT 50. Hot and cold water available; adequate pressure
 
 
IN OUT 51. Plumbing installed; proper backflow devices
 
 
IN OUT 52. Sewage and waste water properly disposed
 
 
IN OUT 53. Toilet facilities: properly constructed, supplied, and cleaned
 
 
IN OUT 54. Garbage and refuse properly disposed; facilities maintained
 
 
IN OUT 55. Physical facilities installed, maintained, and clean
 
 
IN OUT 56. Adequate ventilation and lighting; designated areas used
 
 
IN = in compliance OUT = not in compliance N/O = not observed
N/A = not applicable COS = corrected on-site R = repeat violation
Establishment Name  AU BON PAIN    Establishment Address  50 MASSACHUSETTS AVE NE SPC 219
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
10. - Observed in the coffee prep area handwash sink. There is no handwashing signage at the handwashing sink.There is no soap at the handwashing sink.There are no paper towels at the handwashing sink.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3004.1 A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visibly to food employees.  
10. - Observed no paper towel service line hand sink near sandwich prep refrigerator. (Corrected On Site)  3002.1 Each handwashing sink or group of adjacent sinks shall be provided with: (a) Individual, disposable towels; Pf (b) A continuous towel system that supplies the user with a clean towel; Pf (c) A heated-air hand drying device that is provided in addition to other hand-drying devices at sinks used for food preparation or warewashing areas; Pf or (d) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Pf  
10. - Hand washing sink in ware washing area block not operating hot water not working. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  2414.1 A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf  
13. - Observed dented can of tuna in walk-in refrigerator. PIC discarded product. (Corrected On Site)  711.1 Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Pf  
16. - Mold was observed on the ice maker's ice chute.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1900.1 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf  
23. - Observed foods in front market with prepared packaged ready to eat foods no date marking (salad, fruit cups, juice). Observed foods in walk-in refrigerator no date marking (cut up melons, ham)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1007.1 Except when packaging food using a reduced oxygen packaging method as specified in Section 1011, and except as specified in Section 1007.4 and 1007.5, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than twenty- four (24) hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less for a maximum of seven (7) days. PfExcept when packaging food using a reduced oxygen packaging method as specified in Section 1011, and except as specified in Section 1007.4 and 1007.5, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than twenty- four (24) hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less for a maximum of seven (7) days. Pf  
23. - Observed expired milk in refrigerator. PIC discarded product. (Corrected On Site)  1008.1 A food specified in Section 1007.1 or 1007.2 shall be discarded if it: (a) Exceeds either of the temperature and time combinations specified in Section 1007.1, excluding time that the product is frozen; P (b) Is in a container or package that does not bear a date or day; P or (c) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in Section 1007.1. P  
38. - Observed droppings in between the ice machine. Observed debris and build up around machines and cabinets. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  3210.1 The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Pf (a) Routinely inspecting incoming shipments of food and supplies; Pf (b) Routinely inspecting the premises for evidence of pests; Pf (c) Using methods, if pests are found, such as trapping devices or other means of pest control as specified in Sections 3402, 3410 and 3411; Pf and (d) Eliminating harborage conditions. Pf  
38. - Observed gnats in mop sink. Observed flies in coffee area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  3210.1 The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Pf (a) Routinely inspecting incoming shipments of food and supplies; Pf (b) Routinely inspecting the premises for evidence of pests; Pf (c) Using methods, if pests are found, such as trapping devices or other means of pest control as specified in Sections 3402, 3410 and 3411; Pf and (d) Eliminating harborage conditions. Pf  
42. - Observed tomatoes marked for wash before use unwashed and used in service. No procedure provided to wash fruits and vegetables.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  806.1 Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form except as specified in Section 806.2 and except that whole, raw fruits and vegetables that are intended for washing by the consumer before consumption need not be washed before they are sold.  
47. - Observed hand sink in front no cold water, no stopper in 3 compartment sink, reach in refrigerators unclean with debris. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1800.1 Equipment shall be maintained in a state of repair and condition that meets the requirements specified in chapters 14 and 15.  
49. - Observed dust, dirt, excessive debris on cables near hood and floors, ceilings tiles and walls. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1900.3 Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.  
50. - Observed no cold water at hand sink for handwashing adjacent to storage area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  2306.1 Hot or cold water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use hot or cold water, except that water supplied as specified in Section 2308.1(a) and (b) to a temporary food establishment or in response to a temporary interruption of a water supply need not be under pressure. Pf  
51. - Observed no stoppers in 3 compartment sink for sanitize bays. Unable to properly sanitize to hold water in 3 compartment sink. Leak 3 compartment sink in both faucets, hand sink in front service line no cold water.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2418.1 A plumbing system shall be: (a) Repaired according to the D.C. Plumbing Code (2008) incorporating the International Plumbing Code 2006, as amended by the D.C. Plumbing Code Supplement (subtitle F of 12 DCMR); and (b) Maintained in good repair.A plumbing system shall be: (a) Repaired according to the D.C. Plumbing Code (2008) incorporating the International Plumbing Code 2006, as amended by the D.C. Plumbing Code Supplement (subtitle F of 12 DCMR); and (b) Maintained in good repair.  
51. - There is no air gap above the floor drain beneath the 3-compartment sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  2409.1 A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by the D.C. Plumbing Code (2008) incorporating the International Plumbing Code 2006, as amended by the D.C. Plumbing Code Supplement (subtitle F of 12 DCMR) by: (a) Providing an air gap as specified in Section 2403; P or (b) Installing an approved backflow prevention device as specified in Section 2404. P  
55. - Observed mops not inverted. Pic placed the mops to dry in the correct position. (Corrected On Site)  3205.1 After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.  
55. - Observed missing ceiling tiles, observed surfaces and walls floors unable to be properly cleaned. Walk in refrigerator some condensation observed.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3200.1 The physical facilities shall be maintained in good repair.The physical facilities shall be maintained in good repair.  
55. - Observed overall establishment unclean debris behind, in-between and underneath machines. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3201.1 The physical facilities shall be cleaned as often as necessary to keep them clean.The physical facilities shall be cleaned as often as necessary to keep them clean.  
55. - Observed cables and pipes behind the hood exposed with dust and grease residue. Old or unused equipment stored in the establishment (Ice machine).(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2901.1 Utility service lines and pipes shall not be unnecessarily exposed.Utility service lines and pipes shall not be unnecessarily exposed.  
56. - Observed grease on hood type #2 (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1509.4 Hoods, grease-removal devices, fans, ducts and other appurtenances shall be cleaned at intervals necessary to prevent the accumulation of grease.Hoods, grease-removal devices, fans, ducts and other appurtenances shall be cleaned at intervals necessary to prevent the accumulation of grease.Hoods, grease-removal devices, fans, ducts and other appurtenances shall be cleaned at intervals necessary to prevent the accumulation of grease.  
56. - There is insufficient lighting (blown bulb) in the walk-in storage, and hall to ice machine to walk in freezer. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3008.1(a) The light intensity shall be: At least one hundred eight (108) lux or ten (10) foot candles at a distance of seventy-five centimeters (75 cm) or thirty inches (30 in.) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning.  
56. - Neither the name of the establishment's licensed ventilation hood system cleaning contractor nor its ventilation hood system cleaning contract are available.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1509.5 The licensee shall maintain on the premises a copy of the establishment's professional service contract and service schedule, which documents the following information: P (a) Name and address of its District-licensed ventilation hood system cleaning contractor; P (b) Frequency and extent of ventilation hood system cleaning services provided under the contract; P and (c) Date and time of ventilation hood system cleaning services were last provided to the establishment. PThe licensee shall maintain on the premises a copy of the establishment's professional service contract and service schedule, which documents the following information: P (a) Name and address of its District-licensed ventilation hood system cleaning contractor; P (b) Frequency and extent of ventilation hood system cleaning services provided under the contract; P and (c) Date and time of ventilation hood system cleaning services were last provided to the establishment. P  
62. - Observed the current license not posted. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  4306.3 All licenses, Certificate of Occupancy, and current inspection reports shall be conspicuously posted within the food establishment.  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Refrigerator - Walk-in (Cold Holding) 32.0F Refrigerator - Reach-in (Cold Holding) 36.0F Refrigerator - Reach-in (Cold Holding) 40.0F Hot Water (3-compartment sink) 110.0F
Corn (Sandwich Prep Refrigerator) (Cold Holding) 39.0F Tomatoes sliced (Sandwich Prep Refrigerator) (Cold Holding) 36.0F Refrigerator - Reach-in (Sandwich Prep Refrigerator) (Cold Holding) 35.2F Chicken (Sandwich Prep Refrigerator) (Cold Holding) 41.0F
Hot Water (Handwashing Sink) 130.0F Hot Water (Handwashing Sink) 101.0F Hot Water (Handwashing Sink - Service Line) 101.0F Fruits (Walk-in Refrigerator) (Cold Holding) 37.0F
               
Inspector Comments:
Correct cited violations within 5 AND 14 calendar-days.
If you have any questions, please contact the Area Supervisor at food.safety@dc.gov with your inquiry details.
DC Health does not assign a grade, percentage, or rating for establishment inspection reports. We perform a pass-fail inspection. The amount of Priority, Priority Foundation, and Core violations are tallied at the top of each inspection report. DC Health also performs follow up inspections to ensure the violations which were cited on the initial report have been corrected. To view an establishment's inspection report, follow this link: https://dc.healthinspections.us.
  Tim Neilson 07/13/2021
 Person-in-Charge (Signature) (Print) Date
    Andrea Scales/ Fawn Jones-Scott 79  07/13/2021 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3