Paris Banh Mi & Cafe

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

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table

High Priority – Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Prep line cook rubbed face with gloves on and began cutting produce and working with vegetables. Discussed with employee the importance of hand washing. Corrective Action Taken

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing dishes in prep sink with no Sanitizer. Or wash rinse sanitize method

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate – Handwash sink not accessible for employee use at all times. Multiple hand washing sinks have equipment blocking hand washing sink. Operator removed.

Intermediate – Handwash sink used for purposes other than handwashing. Dumping lemons in hand washing sink . Operator removed. Corrected On-Site Repeat Violation

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/ 7 employees

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. Provided for employees to sign and management to sign some employees signed next routine

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. Missing for 7 employees only observed 1 employee training Repeat Violation

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook meat balls reach in glass cooler not dated