PARIS BANH MI CAFE AND BAKERY

Violations (11)

• 08A-02-6CriticalRepeatCorrected on site

  Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, raw beef stored over cooked chicken. Operator rearranged food for proper storage.

  High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, raw beef stored over cooked chicken. Operator rearranged food for proper storage. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  High Priority

• 03A-02-5CriticalCorrected on site

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter in kitchen, cooked shrimp stored at 55 F. Per operator, food not prepped or portioned today, food held in reach in cooler and moved to counter and held for approximately 30 minutes. Food was moved back to cooler to quick chill.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter in kitchen, cooked shrimp stored at 55 F. Per operator, food not prepped or portioned today, food held in reach in cooler and moved to counter and held for approximately 30 minutes. Food was moved back to cooler to quick chill. **Corrected On-Site**

  High Priority

• 03F-02-5CriticalRepeatCorrected on site

  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 on items. Food held on Time as Public Health Control not date marked on counter, foods held for 1 hour. Operator time marked food.

  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 on items. Food held on Time as Public Health Control not date marked on counter, foods held for 1 hour. Operator time marked food. **Corrected On-Site** **Repeat Violation**

  High Priority

• 12A-03-4Repeat

  Employee washed hands in a sink other than an approved handwash sink. Two employees washed hands in three compartment sink. Educated employees on proper handwashing procedures and using handwashing sink.

  Intermediate - Employee washed hands in a sink other than an approved handwash sink. Two employees washed hands in three compartment sink. Educated employees on proper handwashing procedures and using handwashing sink. **Repeat Violation**

  Intermediate

• 31A-11-4RepeatCorrected on site

  Handwash sink used for purposes other than handwashing. Large plastic lid of container stored in handwashing sink in kitchen. Employee removed lid from handwashing sink.

  Intermediate - Handwash sink used for purposes other than handwashing. Large plastic lid of container stored in handwashing sink in kitchen. Employee removed lid from handwashing sink. **Corrected On-Site** **Repeat Violation**

  Intermediate

• 16-37-1

  No chlorine strips provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

  Intermediate - No chlorine strips provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

  Intermediate

• 53A-05-6

  No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager present with 9 employees.

  Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager present with 9 employees.

  Intermediate

• 16-29-4Corrected on site

  Clean in place equipment not washed, rinsed and sanitized using three distinct steps. Three compartment sink not set up properly. Educated employees on proper set up of sink. Sink was set up properly.

  Basic - Clean in place equipment not washed, rinsed and sanitized using three distinct steps. Three compartment sink not set up properly. Educated employees on proper set up of sink. Sink was set up properly. **Corrected On-Site**

  Basic

• 05-08-4

  No probe thermometer provided to measure temperature of food products.

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

  Intermediate

• 08B-38-4Repeat

  Food stored on floor. Buckets of marinated meats stored on floor in walk in cooler.

  Basic - Food stored on floor. Buckets of marinated meats stored on floor in walk in cooler. **Repeat Violation**

  Basic

• 02C-03-5Corrected on site

  Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of milk stored in cooler at front counter opened 2 days ago, not dated. Operator dated milk.

  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. Gallon of milk stored in cooler at front counter opened 2 days ago, not dated. Operator dated milk. **Corrected On-Site**

  Intermediate