Restaurant · Wake County, NC

Paris Baguette

Name: Paris Baguette
Address: 10341 Moncreiffe Rd, Wake County, NC

10341 Moncreiffe Rd

Last inspected Jul 27, 2026 · View Map ↗ · Compare ↗

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Score 96

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

Jul 27, 2026

Score 96

Official score: 96 · Understand this area’s scale

5 recorded violations

notedCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Upon entry; a sheet pan rolling rack blocking the handwashing sink near the office. A handwashing sink shall be maintained so that it is always accessible for employee use. CDI - Sheet pan rack re-located. 6-301.11; Priority Foundation; No soap available at the handwashing sink near the office. All handwashing sinks shall be provided with hand soap. CDI - Soap provided.

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.

More about handwashing problems

notedCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; Time Control procedures provided; however; a couple items stored on time control missing from procedures/documentation. These items include: sausage stick bread and Boursin garlic cheese quiche (new item). Update Time Control procedures and time logs to include these foods. Additionally; time control procedures are not being filled out correctly. Facility is logging the time prepared (PIC indicated that this is the time when the food was cooked); the temperature (PIC indicated that this is the temp. the food was cooked to once removed from the oven); and the time disposed (PIC indicated this is the time food was removed from refrigeration and placed at room temp. in the glass display case). Time disposed is supposed to indicate when the food was disposed of or thrown away; NOT when food is placed on time control in lieu of temperature control. EHS recommends updating time logs to include an additional column titled 'Time Removed from Temperature Control (e.g.; refrigeration). Thus; the columns will be as follows: Temp; Time Prepared; Time Removed from Temperature Control; and Time Disposed. If time without temperature control is used as the public health control up to a maximum of 4 hours: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI - Education provided and PIC to update time control procedure/logs.

In plain English

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

More about other finding

notedCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Flies observed in the kitchen. The premises shall be maintained free of insects; rodents & other pests. Their presence shall be controlled by routinely inspecting incoming food shipments and supplies; the premises; eliminating harborage conditions; and using trapping devices or other means. Increase pest control measures.

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.

More about signs of rodents or insects

notedCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Stirring spoons and whisks stored in a container of water maintaining less than 135 F. If utensils are held in water between uses; the water shall maintain 135 F or above. Change water out more frequently. Container dumped.

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.

More about equipment or utensil issues

notedCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Walk-in cooler fan guards soiled with dust and debris. The front service area lowboy cooler (used for the storage of beverages) gaskets and the part of the cooler where the gaskets touch soiled with black accumulation. Surfaces of equipment shall be kept free of an accumulation of dirt; food residue and other debris.

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.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jul 27, 2026 · Original Source

1 - Inspection

Jul 18, 2025

Score 94

Official score: 94 · Understand this area’s scale

9 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; No certified Food Protection Manager onsite. At least one Supervisor/Manager shall be a certified Food Protection Manager by passing a test; such as Serv Safe; that is part of an ANSI accredited program. This certified person shall be always on-site during operation. Obtain certification.

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.

More about paperwork, training, or posting issues

notedCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; Employee drinks stored on prep surfaces next to facility food and above facility food. Store employee beverages on the lowest possible non-work surface to prevent contamination. Drinks re-located.

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.

More about employee hygiene or health policy issues

notedCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; An employee observed rinsing a utensil in a handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI - Employee and PIC educated. Utensil moved to be cleaned in the 3-compartment sink.

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.

More about handwashing problems

notedCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Facility is using M-C 10 Sanitizer. Required range: 200-400 ppm. No color change observed on test strip when solution was tested at the 3-compartment sink. CDI - Solution dumped and re-made. 200-400 ppm of solution reached. Have provider visit to ensure sanitizer dispenser is working as intended. Facility to prepare sanitizer manually in the interim. 4-702.11; Priority; PIC spoke with EHS regarding dishwashing procedures. Although not visibly observed; it was indicated that staff members are not sanitizing dishes following washing and rinsing. Soiled utensils and food-contact surfaces shall be cleaned as follows: Wash; Rinse; Sanitize. Ensure all members are trained properly on dishwashing procedures. CDI - EHS provided dishwashing guidance. 4-601.11 (A); Priority Foundation; Multiple containers stored as clean soiled with old sticker residue; food and debris. Equipment; food contact surfaces and utensils shall be clean to sight and touch. Stickers shall be removed prior to the cleaning process. CDI - Containers moved to be thoroughly cleaned.

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.

More about cleaning or sanitizing problems

criticalCode 3-501.16 (A) (2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B); Priority; All prepared sandwiches and salads in the Market Fresh display cooler holding above 41 F. Cooler maintaining 51 F ambient. Additionally; the cake cooler is maintaining 43 F ambient. Cooler limited to mostly non-potentially hazardous foods; with the exception of cheesecake. TCS (Time/Temperature Control for Safety) foods shall hold at 41 F or below. All sandwiches; salads; and cheesecake moved to cool rapidly in the walk-in cooler. VR - Work order placed for coolers. PIC will communicate with EHS regarding repairs.

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.

More about food kept at an unsafe temperature

notedCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; Smoked sausage bread; hot dog roll; pastry frank; sausage stick bread; and hash brown bread with ham & cheese stored on display at room temperature. If time without temperature control is used as the public health control for a working supply of potentially hazardous food (TCS food) procedures shall be prepared in advance; maintained in the food establishment and made available to the regulatory authority upon request. CDI - Education provided and PIC emailed TPHC procedures for use. Use TPHC or refrigeration.

In plain English

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

More about other finding

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Recently prepared BBQ chicken and tuna maintaining 60-80 F in a prep cooler. Prep coolers are designed to keep foods cold; not to cool them. Cooling shall be accomplished by using rapid cooling equipment such as the tall reach in coolers/freezer. CDI - Foods moved to cool rapidly in the walk-in cooler.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Stirring spoons and whisks stored in a container of water maintaining less than 135 F. If held in water between uses; the water shall maintain 135 F or above. Container dumped.

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.

More about equipment or utensil issues

notedCode 4-903.11(A) and (C)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A) and (C); Core; Cardboard boxes holding single-service/single-use items stored on the floor. These shall be stored at least 6 inches above the floor.

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.

More about equipment or utensil issues

Official record from Wake County Environmental Services, Jul 18, 2025 · Original Source

1 - Inspection

Feb 21, 2025

Score 93.5

Official score: 93.5 · Understand this area’s scale

7 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; The present person in charge is not a certified food protection manager. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited. Have more food employees become certified food protection managers before the next inspection.

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.

More about paperwork, training, or posting issues

notedCode 2-103.11(O)Permits, training, and postings

Official wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s notes

2-103.11(O); Priority foundation; Manager could not locate food employee health policy or other information regarding foodborne illnesses. The person in charge shall ensure food employees are informed of their responsibility to report required symptoms; illnesses and exposure. CDI - REHS provided foodborne illness guideline poster to PIC.

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.

More about paperwork, training, or posting issues

majorCode 4-601.11(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); A large number of plastic food containers had sticker pieces on their surfaces while stored on shelving. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean or discard food containers with these sticker pieces; follow-up by 3/03/2025. Repeat.

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.

More about cleaning or sanitizing problems

notedCode 3-501.19(B)(3)Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19(B)(3); Priority foundation; Manager could not locate time logs for milk and half-and-half carafes placed on counter under time holding. If time without temperature control is used as the public health control for a working supply of ready-to-eat TCS food that is displayed/held for sale and service: Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI - PIC was able to recall time in which he placed out the milk and half-and-half carafes for service; time written down to track foods.

In plain English

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

More about other finding

notedCode 4-302.12Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-302.12; Priority foundation; The establishment does not have a metal probe thermometer; only an infrared thermometer was available. A temperature measuring device with a suitable small diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods. CDI - PIC purchased a thin probe thermometer online and is due to be delivered tomorrow.

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.

More about equipment or utensil issues

notedCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Observed stirring spoons and whisks stored in a container of standing water at a temperature of 99F. During pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored: If in water; the water shall be maintained at a temperature of at 135F and the container is cleaned at a frequency specified in the NC Food Code. Discard water and replace with water of at least 135F. Repeat.

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.

More about equipment or utensil issues

majorCode 4-303.11 (B)Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-303.11 (B); At the time of the inspection; the establishment did not have any sanitizers available for sanitizing food-contact surfaces. Chemical sanitizers that are used to sanitize equipment and utensils as specified in the NC Food Code; shall be provided and available for use during all hours of operation. Manager located bleach and REHS demonstrated how to create a bleach sanitizing solution and provided chlorine test strips until new sanitizer can be purchased and delivered. Follow-up by 3/03/2025.

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.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Feb 21, 2025 · Original Source

1 - Inspection

Oct 24, 2024

Score 94.5

Official score: 94.5 · Understand this area’s scale

5 recorded violations

notedCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority foundation; Observed an employee cleaning utensils and a pitcher in the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. Repeat.

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.

More about handwashing problems

notedCode 4-601.11(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority foundation; Observed many food containers with sticker debris and residue on their surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Containers removed to be cleaned at the 3-compartment sink. Repeat. 4-703.11; Priority; Observed an employee using soap and water to clean a mixing bowl but placed it onto a rack for drying without sanitizing. After cleaning; equipment; food contact surfaces; and utensils shall be sanitized. CDI - Bowl was removed to be sanitized. Review proper cleaning and sanitizing procedures with staff. .

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.

More about cleaning or sanitizing problems

notedCode 3-501.16 (A) (2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B); Priority; All of the prepared sandwiches in the grab and go cooler were holding above 41F and were not under time holding. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less; except when time is used as the public health control. CDI - Sandwiches were prepared less than 4 hours ago; ice packs were added to cool sandwiches. Repeat; third time violation.

In plain English

More about food kept at an unsafe temperature

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Observed coffee spoons and whisk stored in a container of room-temperature water. During pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored: If in water; of sufficient velocity to flush particulates to the drain; if used with moist food such as ice cream or mashed potatoes; or In a container of water if the water is maintained at a temperature of at 135F and the container is cleaned at a frequency specified in the NC Food Code. Discard room temperature water or ensure water is constantly flowing.

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.

More about equipment or utensil issues

minorCode 4-903.11 (A)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11 (A); (B); and (D); Core; Observed several containers stacked together while wet. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. Separate containers to allow for air drying.

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.

More about equipment or utensil issues

Official record from Wake County Environmental Services, Oct 24, 2024 · Original Source

1 - Inspection

Mar 20, 2024

Score 92.5

Official score: 92.5 · Understand this area’s scale

7 recorded violations

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Observed a pitcher and utensils stored in the handwashing sink basin under running water. A handwashing sink may not be used for purposes other than handwashing. CDI - Pitcher and utensils removed from handwashing sink.

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.

More about handwashing problems

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Observed some containers with sticker residue and food debris on their surfaces stored on shelving. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Containers removed for cleaning.

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.

More about cleaning or sanitizing problems

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Prepared sandwiches and salads in the grab and go cooler; as well as most of the TCS foods in the walk-in cooler were holding above 41F; see table above. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less; except when time is used as the public health control. CDI - PIC voluntarily discarded TCS foods above 45F; other foods moved to freezer for rapid cooling.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; A couple containers of prepped TCS foods had prep dates of 3/12 and were over the 7-day date marking limit; and some containers of TCS prepped food were marked with a prep date of 3/12 and a discard date of 3/20 therefore making the date marking length over 7 days. A food shall be discarded if it exceeds the temperature and time combination specified in the NC Food Code; and is appropriately marked with a date or day that exceeds the temperature and time combination as specified in the NC Food Code. CDI - PIC voluntarily discarded containers of out-of-date and incorrectly labeled foods.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

majorCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; Establishment is correctly practicing time control procedures for milk and half and half cartons on coffee station but could not locate the procedures. If time without temperature control is used as the public health control for a working supply of ready-to-eat TCS food that is displayed/held for sale and service: Written procedures shall be prepared in advance; maintained in the food establishment and made available to the regulatory authority upon request that specify methods of compliance. Locate written procedures for diary pitchers; follow-up by 3/28/2024.

In plain English

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

More about other finding

majorCode 4-301.11Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

4-301.11; Priority Foundation; The walk-in cooler does not appear to be holding the TCS foods stored inside at 41F or less; greatly reducing the establishment's capacity for holding cold foods. Equipment for cooling food; and holding cold food shall be sufficient in number and capacity to provide food temperatures as specified in the NC Food Code. Adjust walk-in cooler or have technician inspect unit to ensure it can hold foods at safe temperatures. Follow-up by 3/28/2024.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-306.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-306.11; Priority; Observed muffins placed on top of the pastry self-service area without protection from consumers. Food on display shall be protected from contamination by the use of packaging; counter; service line; or salad bar food guards; display cases; or other effective means. CDI - Muffins removed from unprotected area.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

Official record from Wake County Environmental Services, Mar 20, 2024 · Original Source

1 - Inspection

Sep 27, 2023

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

majorCode 2-501.11Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11; Priority Foundation; The bodily fluid cleanup procedures were unable to be located during the inspection. A food establishment shall have written procedures for employees to follow when responding to vomiting/diarrheal events that involve the discharge or vomitus/fecal matter onto surfaces in the food establishment. CDI - REHS provided outline for cleaning up bodily fluids.

In plain English

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

More about other finding

minorCode 6-301.14Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.14; Core; One of the handwashing sinks is missing a sign. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI - REHS provided extra signage.

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.

More about handwashing problems

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; The prepared containers of TCS chia pudding and yogurt fruit parfait in the grab and go cooler were holding above 41F. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less; except when time is used as the public health control. CDI - PIC voluntarily discarded out-of-temperature foods.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; A couple containers of TCS foods have expiration dates of 9/23 and 9/25. A food shall be discarded if it exceeds the temperature and time combination specified in the NC Food Code; a TCS food either prepared or opened from a package shall not exceed 7 days with prep day being considered day 1. CDI - PIC voluntarily discarded foods.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

Official record from Wake County Environmental Services, Sep 27, 2023 · Original Source