PARIS BANH MI MIRAMAR BEACH Inspection – April 1, 2025

High Priority 1

#6High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Red pork 89F (3:30-4:48 reheat 179F, pulled chicken 127F (3:30-4:48 re heat 181F). **Corrected On-Site**

Corrected On-Site

Intermediate 3

#7Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times next to ice machine. Sink blocked with 2 mop buckets and a dust pan.

#8Intermediate05-08-4

Intermediate – No probe thermometer provided to measure temperature of food products.

#9Intermediate05-10-4

Intermediate – Probe thermometer not used to ensure proper food temperatures. Hot holding- Red pork 89F (3:30-4:48 reheat 179F, pulled chicken 127F (3:30-4:48 re heat 181F).

Basic 5

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

#2Basic08B-49-4

Basic – Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored on shelf with food to be served to guest in upright freezer. Operator removed food from freezer. **Corrected On-Site**

Corrected On-Site

#3Basic06-06-5

Basic – Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Thawing- ground pork 64F (4:30-5:15). Operator placed pork in cooler to reduce temperature. **Corrective Action Taken**

Corrective Action Taken

#4Basic05-09-4

Basic – No conspicuously located ambient air temperature thermometer in some cold holding units.

#5Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees on cook line.

Florida Food Watch