PARIS IN TOWN

Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched neck and touched clean utensils without removing gloves and washing hands first; educated; employee washed hands;

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched neck and touched clean utensils without removing gloves and washing hands first; educated; employee washed hands; **Corrected On-Site**

High Priority

Raw animal food stored over or with unwashed produce. Raw smoked salon above unwashed produce in walk-in cooler; stored properly

High Priority - Raw animal food stored over or with unwashed produce. Raw smoked salon above unwashed produce in walk-in cooler; stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (55F - Cold Holding);in cooler #1 at cook line; as per operator food outside fir approximately 2hours; food not prepared or portioned today; advised to do four hour plan and discard afterwards or keep at 41 F or below;

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (55F - Cold Holding);in cooler #1 at cook line; as per operator food outside fir approximately 2hours; food not prepared or portioned today; advised to do four hour plan and discard afterwards or keep at 41 F or below; **Repeat Violation** **Admin Complaint**

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. soup (113F - Hot Holding)in hot well at cook line; food out of temperature for approximately 30 minutes; well turned off; operator decided to discard;

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. soup (113F - Hot Holding)in hot well at cook line; food out of temperature for approximately 30 minutes; well turned off; operator decided to discard; **Corrective Action Taken**

High Priority