J J Bistro De Paris

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired

Four door Reach-in cooler next to kitchen entry door unable to maintain temperature of 41F and below, ambient temperature 46F. Observed ice build up on fan area. Operator stated they called to have reach-in cooler serviced. Corrective Action Taken Repeat Violation Admin Complaint

Basic – Reach-in cooler interior/shelves have accumulation of soil residues

Shelving in reach-in cooler next to kitchen entry door and shelving in walk-in-cooler soiled/ has accumulation of debris.

Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface

Shelving in walk-in-cooler and four door reach in cooler in kitchen are rusty with pitted surfaces.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw salmon stored over ready to eat chicken in walk-in-cooler

Also, raw shelled eggs stored over ready to eat cream cheese in walk-in-cooler. Operator removed salmon and shelled eggs to properly store. Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

cut melon (48F – Cold Holding); sliced provolone cheese (47F – Cold Holding) in reach-in cooler next to kitchen entry door. Operator stated items went in cooler this morning. Operator stated the door has been opened and closed a bit this morning and that a call has been made to service cooler because of ice build up around fan area. Operator stated they will keep the door closed to chill foods. Retemped at end of inspection and both foods 46F. Operator also placed a couple of bags of ice around foods. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Cutting board on reach-in cooler across from stove and portable cutting board in prep area soiled/ stained. Repeat Violation

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 unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection. Operator had employees on duty fill out form during this inspection. Corrective Action Taken Repeat Violation

Intermediate – No soap provided at handwash sink

No soap at hand wash sink in bar area. Operator replenished soap. Corrected On-Site