Paris Baguette Branham

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

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.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Proper cooling methods

Inspector’s notes

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.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

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.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

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).

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Food storage: food storage containers identified

Inspector’s notes

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.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Person in charge present and performing duties

Inspector’s notes

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.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Toilet facilities: properly constructed, supplied, cleaned

Inspector’s notes

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

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Hot and cold water available

Inspector’s notes

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.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Proper eating, tasting, drinking, tobacco use

Inspector’s notes

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.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

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.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Toilet facilities: properly constructed, supplied, cleaned

Inspector’s notes

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

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Hands clean, properly washed; gloves used properly

Inspector’s notes

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.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

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.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Sewage and wastewater properly disposed

Inspector’s notes

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.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

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.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Time as a public health control; procedures & records

Inspector’s notes

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.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Licensed health care facilities/schools: prohibited foods not being offered

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

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

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

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.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

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.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Person in charge present and performing duties

Inspector’s notes

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.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.