LE PETIT PARIS BEACH

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee items apron and arm sleeve stored on clean containers. Employee removed and stored properly. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed sanitizer pans stored near juicer and coffee machine. Employee removed and stored properly. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled near ice chute of unit.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on counter next to coffee machines. Employee removed and stored properly. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing a watch. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing multiple purpose cleaner without label. Employee placed label on spray bottle. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees engaging in food preparation with bracelet and watch on.

Basic - Floor soiled/has accumulation of debris. Observed walk in freezer floor soiled.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed chef handling cold smoke salmon ( raw ) and then grabbing a hand full of spring mix. Chef stated that spring mix is use for the salmon sandwich and all salads. Reviewed with chef that he can not cross contaminate food with cold smoke salmon due to salmon being raw. Chef stated he will be using that spring mix just for the smoke salmon sandwiches.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small flying insect in mop sink area

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink Quat sanitizer solution at 0ppm. Employee remade solution to 200ppm. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed chef handling cold smoke salmon ( raw ) and then grabbing a hand full of spring mix. Chef stated that spring mix is use for the salmon sandwich and all salads. Reviewed with chef that he can not cross contaminate food with cold smoke salmon due to that salmon is one of the major 8 food allergens, and spring mix is used in multiple dishes. Chef stated he will be using that spring mix only for smoke salmon sandwiches.

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager on duty John C not certified as a manager within 30 days of employment. Manager stated he was hired a year ago. He also stated that his certificate expired and he has not renewed it.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Drink mixing spoons stored in warm water ( 93F) in coffee station. Employee replaced water with hot water (141F) Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Establishment does not have a written clean up plan. Emailed clean up plan sheet to manager. Corrective Action Taken

Basic - Equipment in poor repair. Both coolers on cook line have torn gaskets.

Basic - Floor soiled/has accumulation of debris. Walk in freezer floor soiled.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chl, not dispensing, I explained to her, employee did place dishes in quat sanitizer at triple sink Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Soap container on shelf above clean containers for food, shelf above triple sink, employee rearranged Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. A couple of employee here that touch food for more than 5 months

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above flour in back storage, mgr moved it Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse above clean linens in office, mgr rearranged Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce on shelf above fur oranges, in walk in cooler, mgr rearranged Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table, mgr discarded it Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed manager touching his face mask and then handled plated food. Reviewed policy with manager and he immediately washed his hands. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live flying insect in kitchen by mop sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Smoked salmon (cold smoked) stored over prepped strawberries in sandwich cooler on cook line. Manager properly separated food. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag and drink stored next to condiment bottles in shelf located inside the office. Manager properly stored employee items Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees wearing watches while preparing food and drinks on cook line and front beverage area.

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Togo boxes in self serving station facing up. Manager inverted boxes. Corrected On-Site