PARIS BANH MI CAFE AND BAKERY

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold hold- pork spread 53F (11:00-4:32).

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- pork spread 53F (11:00-4:32). See stop sale. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in back prep room.

Intermediate - No soap provided at handwash sink in back prep room.

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

Basic - Soiled dry wiping cloth in use and stored on food contact table next to steam well.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork 98F, chicken 106F (2:30-3:00) reheating in steam well. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked with radish/carrot bin. Employee removed bin from sink. Corrected On-Site

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

Basic - Food stored on floor. Baguettes stored on floor in walk in cooler. Bucket of soy sauce stored on floor near front line. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed not chemical test strips for quaternary triple sink.

Basic - Food stored on floor. Observed boxes of chili sauce on floor of kitchen, operator removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cream 49F and yogurt 50F in reach in cooler at front counter area at 12:30. Per manager door has been frequently opened since 10:30.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen sausage thawing at room temperature.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold-like substance in ice machine.

Basic - Clean utensils or equipment stored in dirty container. Observed clean spoons/utensils stored in soiled container next to make table at front counter. Employee stored clean utensils in clean container during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed rehydrated tapioca pearls that were hydrated at 2:30pm held at 76F at 3:40pm.

Basic - Single-service articles improperly stored. Observed box of straws stored on floor just outside of front counter next coolers.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork products in make since 11am cold held at 52F at 1:45pm.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pork, chicken and beef on steam table since 1pm hot held at less than 135F at 1:30pm: chicken 92F, pork 81F, beef 80F. Observed employee reheat food. Re-temped at 1:50pm: chicken 169F, pork 172F, beef 170F. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage next to eat slicer. Observed remove drinks. Corrected On-Site

Basic - No handwashing sign provided at a hand sink on front counter used by food employees.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed sausage thawing in standing water.