PARIS BISTROT

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener. Operator removed and cleaned. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the hood filters with a grease build up and on the sides of the range and fryer.

Basic - Floor tiles missing and/or in disrepair. Observed some kitchen tiles broken.

Basic - Hole in or other damage to wall. Observed large hole in back wall. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a black mold like substance on the ice drop tray inside the ice machine Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed employees handling food and plate ware without a hair restraint.

Basic - Hole in or other damage to wall. Observed large hole in back wall.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener. Operator cleaned. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a black mold like substance on the ice drop tray inside the ice machine. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed a gap at the bottom of the back door.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener. Operator cleaned. Corrected On-Site

Basic - Light shield damaged/in disrepair. Observed damaged light shield over ice machine.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handling dirty dish ware then to clean without washing hands, no gloves. Operator corrected. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken over beef in reach in freezer, left door.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener heavily soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed paper towel dispenser not working and empty, soap dispenser not easily accessible at hand washing sink in between coolers. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed soiled ice drop tray inside ice machine by back door.

Basic - Ceiling tile missing. Observed missing ceiling tile over reach in freezer at back room.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent over back door with heavy build up of dirt.

Basic - Cleaned and sanitized equipment or utensils not properly stored Observed in use utensils stored in room temperature dirty water.

Basic - Current Hotel and Restaurant license not displayed. Observed current license not displayed or in establishment. Validated on line. Corrective Action Taken

Basic - Floor tiles missing and/or in disrepair. Observed 22 missing floor tiles in front of ice machine.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle.

Basic - Utility lines are unnecessarily exposed. Observed exposed electrical lines to electrical box and large open area around box on back wall.

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. Dish machine sanitizer reading 00ppm chlorine. Manager called the technician and set up a sanitizer bay in the three compartment sink. Corrective Action Taken

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handled bread baguette with their bare hands while cutting. Employee discarded the baguette. Corrective Action Taken

High Priority - Server handled soiled dishes or utensils and then picked up plated food without washing hands. Employee washed their hands. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Employee handled bread baguette with their bare hands while cutting. Employee discarded the baguette.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Swiss cheese (52F - Cold Holding); Provolone cheese (53F - Cold Holding stored stacked above the fill line in the top section of the reach in cooler on the cook line. Employee stated the cheese had been stored in the reach in cooler for 2 hours. Manager emptied half the content of the pan into a separate pan and placed it in the bottom of the reach in cooler. Corrective Action Taken

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 - 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.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef over zucchini in single door stand up reach-in cooler. Employee moved and stored correctly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon over ready-to-eat potatoes. Operator moved and stored correctly. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed toxic chemicals stored above ice machine next to ice scoop. Operator removed chemicals. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in kitchen with ice and several lemon wedges at bottom of sink. Employee cleaned and sanitized. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of ice machine in between uses. Operator stored in bucket. Corrected On-Site