LA PARIS CAFETERIA Inspection – February 2, 2026

High Priority 1

#9High Priority14-31-5

High Priority – Nonfood-grade bags used in direct contact with food. Observed frozen food in contact with non-food grade bags, inside kitchen chest freezer.

Intermediate 3

#10Intermediate05-07-4

Intermediate – Food thermometer(s) not calibrated according to manufacturer's specifications.

#11Intermediate11-26-1

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

#12Intermediate05-13-5

Intermediate – Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

Basic 8

#1Basic24-05-4

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

#2Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable.

#3Basic14-11-5

Basic – Equipment in poor repair. Observed mop sink with cracked inside.

#4Basic36-73-4

Basic – Floor soiled/has accumulation of debris. Throughout kitchen floor.

#5Basic08B-38-4

Basic – Food stored on floor. Observed containers of oil on kitchen floor.

#6Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees. Kitchen area.

#7Basic08B-12-5

Basic – Stored food not covered. Observed most foods inside not covered, raw and cooked.

#8Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses.

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