RESTAURANT PARADIS

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half opened 5-12-26 not dated by 5-14-26. Bartender date marked product at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled.

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Kimberly Cathcart and Jacob Belitz expired 1-26-26, no other current manager certificate provided. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust above swing station.

Basic - Hole in or other damage to door frame near dish pit.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drink in upright 3 door cooler.

Basic - Standing water in bottom of swing station reach-in-cooler.

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

Basic - Ceiling tile missing on cook line and above hand wash sink near kitchen entry.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen and on cook line.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board at make bar. Employee removed phone from food contact surface. Corrected On-Site

Basic - Soiled dry wiping cloth in use in cutting board at make bar next to cell phone and food preparation. Repeat Violation

Basic - Thawed portions time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Elk chops 71F ( 5:00-6:00). Employee placed elk chops in reach in cooler. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Small amount of build up on interior at top front of ice chute cover.

Basic - Bottom of Reach-in freezer has accumulation of ( blood like ) soil residues.

Basic - Cloth used as a food-contact surface under sauce bottles, dough mixer foot on prep table and between cutting board and knife at make bar. Repeat Violation

Basic - Multiple Cutting boards have cut marks and are no longer cleanable. Repeat Violation

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

Basic - Cloth used as a food-contact surface under glass mugs stored in upright freezer. Repeat Violation

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

Basic - Food stored on floor. Cooling- Demi vegetable stock 102F (4:45-5:45). Chef placed stock in reach in cooler on shelf. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board near ice cream maker.

Basic - No handwashing sign provided at a hand sink used by food employees in wait station.

Basic - Soiled dry wiping cloth in use and stored at wood food contact surface in kitchen. Repeat Violation

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

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling- roasted potatoes 68F (3:15-4:15) at room temperature.

Intermediate - Handwash sink used for purposes other than handwashing. Bar mat hanging over sink in wait station.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Held on time- butter 70F (3:00-4:00). Provided establish with written form to hold food on time at room temperature. Corrective Action Taken

Basic - Ceiling tile missing. Multiple ceiling tiles missing through out kitchen and prep areas. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance thru out kitchen and prep areas. Repeat Violation

Basic - Soiled dry wiping cloth in use and stored on fryer shelf. Repeat Violation

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Chef wiped hands on dirty apron then put on gloves to prep fish.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

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

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

Basic - Ceiling tile missing. Multiple ceiling tiles missing over cook/ prep line. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents soiled in multiple areas in kitchen.

Basic - Cove molding at floor/wall juncture broken/missing in Multiple areas in kitchen.

Basic - Floor tiles missing and/or in disrepair. Cracked tiles on base board in kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees. No sign at hand wash sink at bar and 2 sinks in kitchen.

Basic - Soiled dry wiping cloth in use. Soiled dry cloth in between uses stored on shoulder of chef. Dry soiled cloths stored on food contact cutting boards at make tables.

Basic - Stored food not covered.rice in reach in cooler uncovered.

Basic - Unsealed concrete floor in wait station under ice bin.

Basic - Wall soiled with accumulated grease, food debris, and/or dust in kitchen.

Basic - Ware washing Exterior door has a gap on the side and at the threshold that opens to the outside due to door not being fully closed.

Basic - Wash/Rinse/Sanitizing solution not maintained clean.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink at bar used for rinsing fruit. Employee moved fruit. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle in dish area.

Basic - Ceiling tile missing. Observed tiles missing over dessert cooler. Repeat Violation