THE PARISIAN

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw steak stored above heavy cream, discussed with chef who corrected storage of products. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment conducts non continuous cooking of fish, discussed with operator to complete written procedures and submit for approval to Jose.quinones@myfloridalicense.com

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at cook line filled with dirty dishes. Discussed with operator who removed dishes. Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Discussed with operator to renew training for all employees.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip top cooler grooved and no longer cleanable, discussed with operator to repair or replace.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole muscle steak over blanched potatoes in 3 door cooler by dishwasher Stored properly Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers over raw salmon in cooler #2 at cook line Stored properly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (52F - Cold Holding); in cooler #1 at cook line As per operator food not prepared or portioned today Food out of temperature for approximately 1 hours; advised operator to place food in ice ;

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

High Priority - Raw animal food stored over or with unwashed produce. Raw beef over unwashed vegetables in reach in cooler by three compartment sink Reversed Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Mussels in reach in cooler by three compartment sink. Operator placed tag with batch Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees- at the bar Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Raw steaks over unwashed hers and vegetables in 2 door cooler by dishwasher; Advised operator to store properly

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken stock (45F - Cold Holding);in reach in cooler by the door; as per operator food not prepared or portioned today; food out of temperature for approximately 30 minutes; cooler door shut ; Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Demi glaze (129F - Hot Holding)

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- chlorine at dishwasher and quaternary at three compartment sink and bucket

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut lettuce (57-58F - Cooling)at 2:18 to 57 F at 2:40 since 2:15 ; in cooler #2 at cook line; at this rate food will not reach 41 F or below within 4 hours; towel and deli paper placed on the bottom of food container as a liner; cold air not reaching food to properly cool; towel removed Corrected On-Site

Intermediate - Mussels tag removed from original container prior to container being emptied. Operator found tag and placed with the batch Corrected On-Site

Intermediate - Mussels tags not marked with last date served- missing a lot of dates

Basic - No handwashing sign provided at a hand sink at the bar used by food employees. Repeat Violation

Basic - No handwashing sign provided at a hand sink at the bar used by food employees.

Intermediate - Handwash sink used for purposes other than handwashing. Employee filled pot with water from hand sink - instructed employee- hand sinks are only for hand washing. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Hand sink paper towels in contact with blanched asparagus-operator removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 3 door reach in - fresh pork over prepared French fries - operator moved pork to lower shelf. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salad station - Swiss cheese (42F-58F - Cold Holding) not portioned today held over 4 hours in overfilled container - operator removed upper portion and discarded. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salad station - Swiss cheese (42F-58F - Cold Holding) not portioned today held over 4 hours in overfilled container - operator removed upper portion and discarded. See stop sale.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator removed wet towels from prep surface. Corrected On-Site

High Priority - Container of medicine improperly stored. Hydrogen peroxide/prep area/corrective action taken/operator stored medicine in proper area. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Mussels Repeat Violation

Basic - Food stored on floor. Duck/kitchen/corrective action taken/operator stored duck back in cooler. Corrected On-Site

Basic - Open dumpster lid.

Basic - Working containers of food removed from original container not identified by common name. Sugar/storage area.

Intermediate - Clam/mussel/oyster tags not marked with last date served.mussels

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Butter/cookline

Basic - Cloth used as a food-contact surface. Cut lettuce/prep cooler/cookline

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler#2/kitchen