PARIS BAGUETTE BRANHAM

Food handler cards are not available for employees. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Eggs on counter measured 106F. Per employee, they finished cooking them a half hour prior to temperature measurement. Employee stated that they leave the eggs out on the counter until they cool down enough and then place them in the walk in fridge. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.

Soap and paper towels are not provided at the handwash sink near the cake preparation area. Second handwash located on the on the other side of the kitchen not easily accessible. [CA] Provide handwashing cleanser and single use paper towels in dispenser at handwash stations at all times during operation.

Observed several wiping cloths stored on counters while not 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).

Observed open bulk bag of sugar and another of other powder. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. Observed food stored on the floor in both the walk in fridge and walk in freezer as well as throughout the facility. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Facility did not have a designated person in charge upon arrival. Per employee, there was no manager on site and no one in charge. Employee attempted to contact manager over the phone to determine how to proceed. Another employee recognized inspector and allowed inspector to start. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.

Toilet paper provided on top of shelf in restroom. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.

Warm water measured 58F in the restroom after allowing the water to run for several minutes. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Observed employee eating while preparing/icing cakes. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.

Observed what appeared to be fruit flies in the back storage area by the janitorial sink. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Toilet paper was not provided in restroom. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.

Observed employee remove their gloves, use their phone and then proceeded to put gloves back on without washing their hands. [CA] Wash hands after touching personal effects and before putting gloves back on to prevent contamination.

Handwash sink in preparation area did not have soap, per PIC, they did not use the handwash sink. Second hadnwash sink was leaking out of the drain pipe and cold water was not available. Per PIC, the manager was alerted to the issue and they are working on fixing the sink. [CA] Maintain handwash sinks and provide soap and paper towels at all times during operation. [SA] Handwash sink 1 will be used and stocked with soap and paper towels until handwash sink 2 is repaired. Discontinue using three compartment sink as a hand wash sink. Hand dryer was not working in restroom and paper towels were not provided. [CA] Maintain hand dryer or provide paper towels inside a dispenser at handwash sink. [SA] PIC provided paper towels not inside a dispenser.

Drain pipe at handwash sink is leaking making it so the sink is unable to be used without flooding the floor. [CA] Repair/replace plumbing so waste water is adequately disposed of.

Scoop handle was in contact with bulk food in container. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Time as a public health control procedures previously approved by this department were not available at time of inspection, nor was there any sort of time or temperature control for the pastries that were 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. [COS] TPHC form completed and pastries marked.

Observed employee drink on preparation counter. [CA] Store personal items and drinks away from preparation surfaces to prevent contamination.

Per employee at the front counter there is no designated person in charge when the owner is not here. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.

Observed cheese in cold holding unit measured 47F. Per PIC, the cheese was place 3.5 hours prior to measurement. Cheese and other food items were double stacked in the preparation unit. [CA] Maintain PHF at 41F or below or 135F or above. Ensure that inserts are not double stacked so that food is kept within temperature.

Food handler cards are not available for employees. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler available for review. A valid food handler card shall be provided within 30 days of after the date of hire.