PARIS BAGUETTE

In the employee and customer restroom, measured the maximum water temperature at the handwash sink at 66F. [CA] Water shall be supplied from 100-108F as measured from the faucet at handwash stations.

Actively working employee food handler cards are not available for review. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be available for review.

Observed storage of syrups directly inside the handwash sink at the front counter. Nearby handwash sink in the kitchen available for use. [CA] Handwash station shall be fully stocked and accessible at all times.

In the middle 2-door under counter cooler at preparation line, measured cream at 48F. Per employee, cream was prepared less than 3 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below. [SA] Cream was relocated to another working refrigeration unit to facilitate rapid cooling.

Observed employee conducting warewashing of contaminated blender in the front preparation sink with soap and without the use of sanitizer. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Specialist directed employee to wash, rinse, and sanitize blenders in between use. Discussed warewashing with PIC.

1) Measured the ambient temperature of the 2-door under counter cooler at 48F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue storage of Potentially Hazardous Foods until the unit is repaired. 2) Observed use of TurboChef convection oven in the kitchen without mechanical violation. Facility has not obtained approval or hood exemption for this equipment. [CA] Installation of new equipment shall be approved by this department. Provide approved exhausted hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. *** Per permit condition: "FACILITY SHALL SUBMIT PLANS TO THIS AGENCY FOR SINGLE ADDITIONAL PIECE OF EQUIPMENT FOR TURBO CHEF CONVECTION OVEN IN KITCHEN FOR APPROVAL BY 11/11/2024."

Per employee, prepackaged sandwiches are prepared at outside location from Fremont. Observed the address displayed on the label corresponds to this facility rather than facility of preparation. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

Strawberry pistachio bombolone observed to be filled with pistachio whipped cream and stored in open case and not listed on TPCH log. TPHC log observed to have time filled out for pastries currently out and prefilled for next rotation of pastry. Pastries with meat and and dairy observed to be stored without temperature control. When asked, employees stated they were not instructed to discard pasties and that bakers do not come in later in the day. Employee did not know where procedures for TPHC would be located. Per owner: -Bakers leave in the morning and a baker comes back later to make second batch of pastries. -Some seasonal items may have been removed from list on accident Per baker: -They discard the PHF pastries after a certain time and put new ones out for service. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. Upon next inspection facility shall: 1) Provide clear written step by step procedures about what happens to pastries after they are baked including: which pastries are under TPHC; how long pastries are kept; how logs are filled; when and who will be filling out the logs; and who will be discarding pastries. Facility may consult with inspector to confirm procedures meet all applicable criteria. Inspector provided TPHC requirements via email. 2)Provide clear trainings to employees regarding TPHC procedures. Ensure multiple employees or PIC understand TPHC and when to discard pastries. 3) Ensure logs are filled out and PHFs are discarded properly according to approved written procedures. [SA] Onsite employees were instructed to discarded pastries at 1:00PM and erase logs for second batch of pastries and fill out the logs once new batch of pastries are made. Baker arrived at 12:30PM to make next batch of pastry and shall fill out logs for new time when batch of pastries are done.

TPHC logs observed to have been filled out at time of inspection. The following items marked on the TPHC logs to be discarded at 3:00PM were still available for purchase at self service selves: -Hasbrown Bread -Smoked Sausage Bread -Ham & Cheese Pastry -Crab Croquette -Curry Croquette -Cheese tarts -Strawberry Croissant -Strawberry Lemon Croissant -King Cream Donut The following PHF were offered on display for self service at time of inspection and were not listed on TPHC logs: -Strawberry Pistachio Bombolone -Any Pizzettas - Cream Cheese Pastry [CA] PHFs on time as a public health control(TPHC) MUST be discarded at the end of 4 hours. All PHFs being kept on TPHC shall be denoted and logged. Repeated abuse of TPHC may cause approval for TPHC procedures to be revoked by this Agency. [COS]PHFs not listed on log and PHFs listed to be discarded at 3:00PM were discarded. Follow up will occur in 3 days to ensure staff has been trained to refer to logs to discard food and ensure staff understand which foods are placed on TPHC.

Per employee specific perishable pastries containing meat and cream are kept on TPHC and are thrown out hours after stocking around 5-6PM. Per employee logs are kept by bakers of when pastries are stocked. Log provided stated previous pastries were discard at 11AM, but did not have any times for current pastries. Per employees they were here at 2PM and do not know when pastries were s stocked. [CA] PHFs utilizing time as a public health control (TPHC) shall be discarded within 4 hours from the point in time when food is removed from temperature control. Ensure PHFs are time tracked to ensure PHFs are discarded within the 4 hours. [COS] Pastries with cream and meats that were on TPHC log without temperature were discarded. See VC&D report.

Wiping cloths observed on counter outside of sanitizer. Sanitizer bucket at coffee bar measured to be have 100ppm quat. [CA] Maintain wiping cloths in sanitizer solution when between use and ensure sanitizer measured to bes 100ppm chlorine OR 200ppm quaternary ammonia

Cake slice display case measured to have ambient at 45F. Per employee she had just restocked case in the last hour. [CA] PHFs shall be held at 41°F or below for cold holding [COS] Cake slices were moved to back 3-door upright cooler and only single cake slices were kept in cooler for display. Facility shall not sell cake slices left in case.

Handwash facility in back area missing soap. 2nd handwash sink located around the corner at front service bar. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Soap was refilled

Scoops, cups, and blender at coffee station observed to be washed at dump and rinse sink. Per operator all items are washed here and then taken to back 3-comp sink at end of the day. Utensils has only been used for a few hours since opening. [CA] Utensils in contact with PHFs shall be washed, rinsed and sanitized every 4 hours or less after initial use if not stored in temperature. [COS] Operator posted SOPs to have utensils washed, rinsed, and sanitized in 3-comp sinkat 11PM, 3PM and 7PM.

Wiping cloth stored in dry buckets on counter top when in use. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Chlorine observed to be stored above flour on shelf. [CA] Store toxic chemicals below or separate from food.

Half and half measured to be 43F carafe at counter top. Per employee half and half was placed out at 8AM upon opening. Half and half not observed on TPHC log. [CA] PHFs shall be held at 41°F or below for cold holding. [COS] Half and half was added to TPHC chart retro actively and shall be discarded by 12PM if not consumed.