LE PAIN QUOTIDIEN

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Inspection history

1. Mar 20, 2026

   ✕
   4 violations

   • Pesticide application not supervised by a certified applicator
   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

2. Mar 3, 2025

   ✓

3. Feb 24, 2025

   ✓
   5 violations

   • Non food contact surfaces of equipment not clean
   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

4. Jan 23, 2023

   ✕
   2 violations

   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.

5. Oct 16, 2020

   ✕
   3 violations

   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Pesticide application not supervised by a certified applicator
   • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

6. Sep 11, 2020

   ✕
   5 violations

   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Pesticide application not supervised by a certified applicator
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Critical: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45�F or less as recommended before they are stored on buffet lines.
   • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.