PARIS BAGUETTE

Sanitizer bucket measured to have 100ppm quat ammonia. [CA] Sanitizer bucket with wiping cloth shall have 100ppm chlorine or 200ppm quat ammonia.

Grab n go cooler with sandwiches measured to have: -Ambient temperature of 52F -Chicken sandwich at 48F -Ham & Cheese sandwich at 48F Per operator, fridge was restocked 1.5 hours prior. [CA] Maintain PHFs at 41F and below for cold holding. Use only small portions of food during preparation so that it does not exceed the 2 hours of time allowed for diligent prep. [COS] Sandwiches were immediately moved into cake display cooler to cool. After 30 minutes cooler measured to have ambient temperature of 41F

Prep cooler in front area for sandwich prep observed to have fraying gasket. [CA] Repair gasket and maintain in good repair.

Knives observed to stored between sandwich prep cooler and wall. [CA] Store utensils in regularly and easily cleanable surfaces. [COS] Employees washed knives and go new knives for sandwich prep station.

Wiping cloth at handwash sink by sandwich bar measured to have 0ppm sanitizer. [CA] [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Lettuce observed to be stored on handwash sink by sandwich prep area. [CA] Store food away from sources of contamination like handwash sink. [COS] Lettuce was moved to prep area.

Cheese tart observed to be missing TPHC time markings. Other PHFs observed to have time marking. Cheese filling observed to be soft and ingredients denotes that the part is largely made of cream cheese, packaging does not mention if product is shelf stable and states to keep tart and defrost to serve to serve. [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. [COS] Cheese tarts were labeled with time in line with all other pastries (10AM-2PM).