PARIS BAGUETTE SARATOGA, SAN JOSE

Multiple flies observed in area of the espresso machine. [CA] Food facility shall be kept free of flies and fly activity.

Method for properly drying hands was not available at the handwash sink located in the restroom. Air dryer located in the restroom was not operable. [CA] Handwash sinks shall be able to provide warm water, soap, and single-use paper towels for employees to properly wash their hands when required. [COS] Employee placed a roll of single-use paper towels at the restroom handwash sink.

Potentially hazardous foods placed in self-service are subject to time rather than temperature but written procedures were not properly followed where the time log was not completed with the correct date and times. [CA] Potentially hazardous foods that are subject to time shall be time-marked per written procedures where it shall be discarded if not used or served within 4 hours. [COS] Employee completed the time-log

Wiping towels were observed used, reused, and stored on food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

1) Handwash sink located in the prep area is obstructed with equipment over the sink and food stored in the basin of the sink. 2) Handwash sink located by warewashing is obstructed with equipment over and inside the basin of the sink. [CA] Handwash sinks shall be kept unobstructed and easily accessible for employees to properly wash their hands when required. [COS] Employees relocated items obstructing the sinks.

Improper handwashing practices observed. Employees observed putting on disposable gloves to handle food without first washing their hands. [CA] Employees shall properly wash their hands using warm water, soap, and single-use paper towels prior to putting on gloves to handle food.

Gaskets on upright reach-in cooler door is in disrepair. [CA] Replace damaged rubber gaskets on refrigeration units and maintain in good repair.

1) Sheet pan of open pastry is stored on top of the trash bin. [CA] Food and food contact equipment shall be stored in a manner where it is protected from contamination. 2) Employee observed handling and moving wet sanitizer bucket over table of open foods. [CA] Food and equipment shall be handled in a manner where the food is protected from contamination.

1) Wiping towels are used, reused, and stored on food prep surfaces. 2) Chlorine sanitizer in sanitizing bucket at the three compartment sink for towels was measured at over 200 ppm. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Potentially hazardous foods in the open grab and go case was measured at improper cold holding temperatures. Egg sandwich, turkey sandwich, and tuna sandwich was measured at 47-49F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee relocated the food into the walk-in cooler to lower the temperatures of the items prior to putting them back into the open grab and go case.

Handwash sink located at the prep area was obstructed and did not have soap or single-use paper towels available. The handwash sink located behind the front counter was obstructed by sanitizer bucket stored in the basin of the sink. [CA] All handwash sinks shall be kept unobstructed, easily accessible, and able to provide warm water, soap, and single-use paper towels for employees to properly wash hands when required. [COS] Obstructions were removed from the sinks. Soap and paper towels were placed at the handwash sink by the prep area.

Improper handwashing practice observed by multiple employees. 1) Employees did not wash hands prior to putting on disposable gloves to handle food. 2) Employee did not remove disposable gloves to wash hands. 3) Employees handled sanitizer solutions or soiled utensils at the three compartment sink and proceeded back to prep tables without changing gloves or washing hands. 4) Employees rinsed hands at the food prep sink without use of soap. [CA] Employees shall properly wash hands with warm water, soap, and single-use paper towels prior to handling food or putting on gloves to handle food. [COS] Employees were stopped and asked to properly wash hands and change gloves.