PAPARAZZI GOURMET DELI

Basic - - From initial inspection : Basic - Dead roaches on premises, in he following locations: one in the cabinets underneath self serving drink station, one under a bar stool in the bar area, one outside of the women's guest restroom, one underneath dessert display cooler, five on the bar floor, one outside walk in cooler, two at the bottom of staircase that leads upstairs, one under air filter storage, one under double door upright cooler. Admin Complaint - From follow-up inspection 2026-05-12: Upon callback, no dead roaches found on premises. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over butter in walk-in cooler. Employee moved eggs to bottom shelf at time of inspection. 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 held using time as a public health control marked with a time that exceeds the 4-hour limit. Pizza by the slice marked as prepared at 10:45, not discarded by 2:57pm. See stop sale.

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Pizza by the slice marked as prepared at 10:45, not discarded by 2:57pm. See stop sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dried food debris on back side of slicer blade.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in pizza station. Restocked at time of inspection Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager on duty unable to locate written plan. Provided time as a public health control written plan template to operator.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Obtained a maximum temperature of 76F at hand wash sink in dish area. Repeat Violation

Basic - Cutting board in entire station has burn marks and is no longer cleanable. Repeat Violation

Basic - Unclean building components, attachments or fixtures. Dusty shelves over pizza make table.

Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher near dessert freezer undercharged.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in ware washing location.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Women's restroom 76F, men's restroom 83F, ware washing location 83F.

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

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatballs 73F, marinara 117F, in steam table, per manager less than 4 hours. Items voluntarily discarded at time of inspection.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Ice scoop handle in contact with ice in bar ice well. Manger removed scoop at time of inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over salami in walk-in cooler.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to dry storage.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dusty shelf over pizza make table.

Intermediate - Handwash sink used for purposes other than handwashing. Ice scoop stored in handwash sink near ice machine. Scoop removed and washed. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Bottle of bleach in dish pit, no label. Employee labeled at time of inspection. Corrected On-Site

Basic - Dark marks in cutting board in deli station.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water at 74F By deli entree station. Employee removed items and replaced with utensils with no water. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust build up on shelving over pizza make table. Dust build up on walk-in cooler fans. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-23

Intermediate - Small-diameter probe thermometer not provided to measure the temperature of thin foods.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Counter over meat display cabinet.

Basic - Open dumpster lid. Manager closed at time of inspection. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Strombolis made at 9:30am per manager, 76F at 1:30pm. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Strombolis made at 9:30am per manager, 76F at 1:30pm. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli station reach in: roasted red peppers 49F. Discarded at time of inspection.

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

Basic - Ice bucket not inverted. Ice bucket inverted at time of inspection. Corrected On-Site

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. Employee not properly keeping track of Stromboli times. Wrote down times at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Operator had cannopener washed at time of inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By ice machine. Restocked at time of inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. In sandwich prep area.

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Opened water bottle and piece of cake at top of prep area cooler. Manager removed at time of inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ham and cheese in walk-in cooler. Manager put eggs on bottom. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line and dish pit hand wash sinks, restocked at time of inspection. 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. Stromboli and pizza by the slice held under time. Provided Time as a Public Health Control form to manager.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On pastry station and cook line. All drinks removed at time of inspection. Corrected On-Site