PARIS BANH MI CAFE AND BAKERY

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1. Raw open pork stored in same container as ready to eat pork and vegetables. 2. Raw open beef over cooked pork patties in walk in freezer. Operator properly separated foods 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 and the time removed from temperature control cannot be determined. All Tphc foods at front counter not time marked. Per operator foods out less than four hours. Operator time marked foods Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in triple sink. Review hand washing procedures with employee. Employee washed hands in hand sink Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Tray stored in kitchen hand sink. Employee removed Corrected On-Site Repeat Violation

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cooked shrimp, raw beef, raw chicken, taken out of freezer without new date marked. Per operator food taken out of freezer 1/13. Operator date marked for 1/13 Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Observed raw beef stored on floor of walk in freezer. Operator began elevating foods Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In cold display at front counter, individual house made flan (46F - Cooling). Per manager not prepared or portioned today - prepared last night. See stop sale.

High Priority - Nonfood-grade bags used in direct contact with food. Cut raw pork fat stored in standard printed to go bags in walk in freezer. Manager had employee transfer to proper bag. Corrected On-Site

High Priority - Raw animal food stored in same container as ready-to-eat food. At kitchen pho station, portioned raw beef in same container as portioned cooked meatballs. Employee switched into separate pans. Corrected On-Site

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. In walk in freezer, non commercially bagged raw chicken on top of non commercially bagged raw pork. Manager moved chicken to properly separate. Corrected On-Site

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 41 degrees Fahrenheit within 6 hours. In cold display at front counter, individual house made flan (46F - Cooling). Per manager not prepared or portioned today - prepared last night.

Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing plastic cup in front counter hand sink. Food debris in bottom of sink.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Blander tops immediately beside hand sink and below paper towel dispenser at front counter. Advised employee to move tops away from area. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage containers on prep tables next to thawing food and cut vegetables in kitchen prep area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Employee cell phone next to mat on counter at boba station. 2) Employee cell phone and car keys on top of box of open parchment paper on storage shelf.

Basic - Employee with no hair restraint while engaging in food preparation. Employee at boba station not wearing hair restraint.

Basic - Food stored on floor. Bucket of raw pork thawing on floor in back of kitchen.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between sandwich fliptop unit and prep counter. Employee removed knives. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladle in container of standing water at boba station. Employee removed ladle and dumped water. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. 1) Meatballs thawing in bowl of standing water on prep table in kitchen. 2) Bucket of raw pork thawing in standing water near back of kitchen.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at front counter changed gloves after cleaning counter without washing hands first. Reviewed with employee proper procedures and employee washed hands. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer sink reading 0ppm quaternary. Employee remade to proper 200ppm quaternary. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee at front counter using hand wash sink as rinse sink for mixer top. Reviewed with manager and employee to use adjacent dump sink only for rinsing items. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Individual flans, yogurts, and yogurts w/ fruit in front display missing date marks. Per manager, all prepared 1-12. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees at front counter wearing bracelets and watches while preparing boba drinks and sandwiches. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At pho station cooler, cooked pork (56F - Cooling); cooked beef (54F - Cooling); cooked shrimp (46F - Cooling). Per employee all items prepared on 8-27 and up in unit more than 6 hours. See stop sale.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At triple sink, employee washing and rinsing dish ware with no sanitizing step. Reviewed with manager and employee proper 3 step procedure and employee set up sanitizer sink and rewashed dish ware properly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At pho station cooler, cooked pork (56F - Cooling); cooked beef (54F - Cooling); cooked shrimp (46F - Cooling). Per employee all items prepared on 8-27 and up in unit more than 6 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On make table at pho station under no temperature control, beans sprouts (72F - Cold Holding); chopped lettuce mix (71F - Cold Holding). Per employee out of cooler less than 1 hr. and neither prepared or portioned today. Employee replaced items in reach in cooler to rechill. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink closest to cook line and walk in freezer. Manager replaced. Corrected On-Site

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. 2 new employees hired less than 1 week have not been informed of responsibilities. Bulletin printed, provided, and signed during inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Individual flans in front cold display missing date mark.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in kitchen wearing bracelet and watch. Employee removed both. Corrected On-Site

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2024-03-06: Observed same Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2023-12-04: No proof of required state approved employee training provided for any employees. . Admin Complaint

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink in kitchen ,water temperature at 83F. Warning - From follow-up inspection 2023-12-04: Water temperature at 84F at hand wash sink in kitchen. Violation will be reviewed at the next routine inspection. Time Extended

Basic - - From initial inspection : Basic - Ice buildup in 6 door reach-in freezer in kitchen. Warning - From follow-up inspection 2023-12-04: Observed same Time Extended