Paris Banh Mi Cafe Bakery

Basic – Food stored on floor

Lemon juice, ketchup, etc in dry storage area. nCoffee mix in side storage closet

Sauces and other varies items on floor in walk in freezer. Repeat Violation

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

Spatula in water 70 in kitchen

Mixing spoons in water at boba area. nnMultiple knives between reach in coolers and counter in both prep area and cooks line. Repeat Violation

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

Pastries delivered frozen and baked on site then packaged and placed on self serve kiosk in middle of dining room. Repeat Violation

Basic – Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable

Wooden pallet in walk in freezer, under large mixer, and shelving above reach in coolers on cooks line. Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Walk in freezer gasket and multiple reach in cooler gaskets.

Basic – Old labels stuck to food containers after cleaning

Container holding pork labeled at strawberry jelly. Repeat Violation

Basic – Single-service articles improperly stored

Togo cups on floor in side storage closet. Repeat Violation

Basic – Stored food not covered

Cake in reach in freezer in hallway behind cook line.

Basic – Working containers of food removed from original container not identified by common name

Bulk container holding chicken base seasonings in back room.

High Priority – Non-food grade paper/paper towel used as liner for food container

White a paper towels lining veggies in reach in cooler in prep area.

High Priority – Nonfood-grade containers used for food storage – direct contact with food

Multiple plastic containers holding various foods in coolers with hinged lids.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. npotatoes (64F – Cold Holding) item near frying station in melted ice bath, operator replaced ice to rapidly cool food product. Corrective Action Taken 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. npork bun (109F – Hot Holding) in hot holding case on front counter, operator turned case up higher. Corrective Action Taken

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

Interior deflection plate inside ice machine.

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

2 employees with no other training.

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

2 employees making boba drinks/coffee. Repeat Violation Admin Complaint