PARIS BANH MI CAFE Inspection – September 10, 2026

High Priority 1

#6High Priority12A-16-4

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed Employee wearing gloves prepare food, leavekitchen, deliver food to guest then re enter kitchen and began preparing food again with no glove change or hand wash. Manager had employee wash hand and change gloves. **Corrective Action Taken**

Corrective Action Taken

Intermediate 1

#7Intermediate53A-03-7

Intermediate – Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Linh Ngo 4-3-22.

Basic 5

#1Basic36-73-4

Basic – Floor soiled/has accumulation of debris on cook line and in ware wash location.

#2Basic21-10-4

Basic – Multiple Soiled dry wiping cloths in use and stored through kitchen on food contact surfaces.

#3Basic05-09-4

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

#4Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees in kitchen on cook/make line. Provided establishment with hand wash print out sheet. **Corrective Action Taken**

Corrective Action Taken

#5Basic06-01-5

Basic – Time/temperature control for safety food thawed in an improper manner. 2 Bags of shrimp 28F sitting in 3 compartment sink thawing with no cold running water. Manager placed shrimp in reach in cooler. **Corrected On-Site**

Corrected On-Site

Florida Food Watch