PARIS BANH MI & CAFE

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Prep line cook rubbed face with gloves on and began cutting produce and working with vegetables. Discussed with employee the importance of hand washing. Corrective Action Taken

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing dishes in prep sink with no Sanitizer. Or wash rinse sanitize method

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.

Intermediate - Handwash sink not accessible for employee use at all times. Multiple hand washing sinks have equipment blocking hand washing sink. Operator removed.

Intermediate - Handwash sink used for purposes other than handwashing. Dumping lemons in hand washing sink . Operator removed. Corrected On-Site Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 7 employees

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided for employees to sign and management to sign some employees signed next routine

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. Missing for 7 employees only observed 1 employee training Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook meat balls reach in glass cooler not dated

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table

High Priority - Raw animal food stored over or with unwashed produce.raw pork over unwashed onions operator removed to proper storage. Reach in cooler in back kitchen by service window. *Corrected On-Site Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat chicken reach in cooler by three compartment sink operator removed to proper storage. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Tested chlorine 200 plus. Operator remade to 100 ppm. 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.provided by email Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Employee filling pitcher up with water in hand washing sink.

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. 5 employees

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided by email. Corrective Action Taken

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. Missing for three employees observed two trainings.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside of lid Repeat Violation

Basic - Food stored on floor. Buckets of sauce in walk in freezer. Produce on floor in bags and boxes in back kitchen.

High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Raw animal food stored over or with unwashed produce. Raw beef over unwashed produce reach in cooler by soup holding unit's. Operator removed to proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cook pork 46 f on counter for two hours. Operator moved to freezer 2nd temp 46 f . Cook beef 48 f 2nd temp 48f

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time available to determine time of rolls of pork and noodles operator placed time mark. Corrected On-Site

Intermediate - No soap provided at handwash sink. At all hand washing sinks except one sink. Operator restocked Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Reach in cooler in back kitchen unwashed produce over ready to eat bread were reach in cooler dry storage use only. Operator moved to correct storage Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Discussed with employee to wash hands before putting gloves on to engage with food. Employee washed hands. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Spring rolls time determined and time marked. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ observed 4 employees. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut pork and cooked pork not dated in reach in cooler by steam well by desert cooler.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At cash register area at 82 f ran over 2 minutes.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee soccer ball on box with single service containers under shelf by soup area.

High Priority - Container of medicine improperly stored. Stored under oven . Operator removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat produce reach in cooler by three compartment sink. Operator removed Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine operator cleaned. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Inspector printed time sheet for operator. Operator was able to identify time for cooked pork. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach in cooler. Employee removed. Corrected On-Site

Basic - Food stored on floor. Observed boxes of beef on floor in walk in freezer. Operator moved from floor. Corrected On-Site