Cafe Paris

Inspector's notes

Throughout kitchen, doors and sides of reach in freezers and refrigerators, bottoms shelves of reach in refrigerators, surfaces around cooking area with accumulation of food residues. Maintain clean. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In 2-door reach in refrigerator, packaged ready to eat deli meat and ready to eat pineapple stored on top of packaged raw meat. Manager provided separate container for packaged raw meat to prevent future cross contamination. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. Corrective Action: Corrected at time of inspection.

Core-3-304.14, C: Wiping Cloths, Use Limitation ............No sanitizer wiping cloth bucket available for use in kitchen. Instructed employee to provide sanitizer wiping cloth bucket to store in use wiping cloths in between uses. Correct By: Corrected At Time Of Inspection

Core-4-501.12, C: Cutting Surfaces ..........In use cutting boards deeply scored. Shave cutting boards or provide new cutting boards for cleanability. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Correct By: Correct Prior To Next Routine Inspection

Core-4-602.13, C: Nonfood Contact Surfaces .........In reach in freezer and reach in refrigerators, accumulation of food debris and residues. Maintain clean to prevent residue build up. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. ..........In kitchen, employee crossed arms under arms, with gloved hands touching clothing, then began working with ready to eat foods without a proper handwash. Instructed employee on proper glove usage and handwashing after contamination has occurred and before handling any food or food contact surfaces. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed a buildup of dirt/dust on ceiling tiles in main kitchen area. Observed a buildup of food debris and grease of floor throughout kitchen. Facility shall be cleaned at a frequency that precludes the buildup of dirt, food debris, grease, etc. Correct prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection