PARIS BANH MI ALTAMONTE SPRINGS

High Priority - Non-food grade paper/paper towel used as liner for food container. -green peppers, greens on paper towel in prep table. Recommend deli sheet between food and paper towel.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -milk tea (45, 44F - Cold Holding); milk (45F - Cold Holding) in front counter reach in cooler. Operator will monitor defrost cycle and ambient temperature, move product to different cooler for temperature recovery.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 small flying insect at front counter near boba containers. Not on any food surface. Operator removed.

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. -salmon pate date marked on 6/28, frozen, removed from freezer approx 1 day does not have proper date marking to show how many days product is at refrigerated temperature.

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. -for all employees who handle food(make drinks, place food in containers). One employee not prof 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. -fresh boba prepared daily at 9:30 and 1:30. Discarded after 4 hours. Operator will print plan emailed at prior inspection.

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. -operator printed and completed forms for all on duty staff. Corrected On-Site

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. -pastry items baked and packaged at facility and available for customer self service do not have name and address of facility, date product was packaged and item product identity.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -pork in double pan in steam table 110 less than 4 hours. Operator added hot water to bottom pan to act as a double boiler. Recheck after 20 minutes 148°. -spinach and feta pastry, ham and cheese pastry held at room temperature less than 4 hours. Product moved to hot box. Corrective Action Taken

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.

Basic - No handwashing sign provided at a hand sink used by food employees. -hand wash sink at front counter. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Wet mop not stored in a manner to allow the mop to dry. - Mop in bucket at mop sink. Corrected On-Site