Paris Baguette Phoenix Uptown

Inspector's notes

Observed cold smoked salmon being stored on top of avocados in the walk-in cooler. Informed person in charge (PIC) that 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. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple pastries containing meat (ham, sausage) and dairy cream filling on time as a public health control, but no time stamps or logs were recorded for each batch, despite having procedures in place. Person in charge (PIC) stated the pastries were put out around 9am or 10am, depending on the type of pastry. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. PIC logged the time at time of inspection. *4th consecutive violation Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cold smoked salmon being stored on top of avocados in the walk-in cooler. Informed person in charge (PIC) that 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. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple pastries containing meat (ham, sausage) and dairy cream filling on time as a public health control, but no time stamps or logs were recorded for each batch, despite having procedures in place. Person in charge (PIC) stated the pastries were put out around 9am or 10am, depending on the type of pastry. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. PIC logged the time at time of inspection. *4th consecutive violation Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cold smoked salmon being served as an ingredient of an open sandwich, but no consumer advisory is provided for the customers. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection. Corrective Action: Correct prior to re-inspection within 10 days (07/06/26).

Inspector's notes

Observed quat sanitizer being used in the 3-compartment sink, but no corresponding test strips could be provided at time of inspection. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection within 10 days (07/06/26).

Inspector's notes

Observed an active sewage backup spilling into parking lot and drainage area. Upon inspection, it was determined that facility's grease trap was blocked causing the spillage. Owner has contacted a plumbing service to have grease trap drained and serviced. A permit holder shall immediately discontinue operations and notify the regulatory authority if an imminent health hazard may exist because of an emergency such as a fire, flood, extended interruption of electrical or water service, sewage backup, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger public health. Correct at once.

Inspector's notes

Observed no paper towels for hand sink in back sandwich prep area. Notified manager, and sink was restocked with paper towels at time of inspection. Ensure hand sinks are kept stocked with soap and paper towels at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment uses time as a control for various TCS tarts and cream containing pastries. Procedure and log are available; however, no start times were filled out for new batch of pastries and tarts placed out at 10am. Reviewed with manager - start times were updated at time of inspection to keep track of new batch. Ensure proper logs are kept for each batch to ensure TCS foods are not kept past 4 hours. Corrective Action: Corrected at time of inspection. *3rd consecutive violation

Inspector's notes

Observed several open employee drinks on shelves and in coolers throughout facility. Notified manager - advised to keep all employee food and drinks in designated area that will prevent potential contamination. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

QUAT sanitizer in 3 compartment sink measured below 100 ppm during inspection, solution was re-made and service call was placed at time. Please ensure QUAT sanitizers are maintained between 150-400 ppm for effective sanitizing of wares. Second consecutive violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Meat and cream food items are held using time as a control in display cases for consumer self service but did not have any make times documented. Employee said items were restocked around 30 minutes prior and times were documented on log. Please ensure all food items held using time as a control are accurately documented to ensure a timely discard. Second consecutive violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

No food manager available during inspection. Please ensure a certified food protection manager is present during all operating hours. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Sanitizer solution in 3 compartment sink measured below 100 ppm at time of inspection. Solution was remade at time. Please ensure QUAT sanitizers are maintained between 150-400 ppm for effective sanitizing of wares. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment uses time as a control for pastries with meat and/or dairy but did not have the times documented or an established policy written. Food items had been prepared about an hour prior and were documented at time. Please ensure all food items held using time as a control have discard time documented, and a written policy for consistency. Corrective Action: Corrected at time of inspection.