ANNES PARADISE TAKEOUT & CATERING RESTAURANT INC Inspection – October 3, 2016

High Priority 3

#15High Priority03A-02-4

High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.

#16High Priority35A-05-4

High Priority – Roach activity present as evidenced by live roaches found, approximately 20 live roaches under the prep table in the kitchen area, approximately 15 live roaches under the cooler in the kitchen area, approximately 10 live roaches under the reach freezer in the kitchen area.

#17High Priority01B-02-4

High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse, groundbeef, fish, goat, cow feet , griot, ham

Stop Sale

Intermediate 2

#18Intermediate16-33-4

Intermediate – Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

#19Intermediate22-28-4

Intermediate – Interior of reach-in cooler and reach in freezer soiled with accumulation of food residue.

Basic 14

#1Basic32-07-4

Basic – Bathroom facility not clean.

#2Basic24-05-4

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

#3Basic24-14-4

Basic – Clean utensils stored between equipment and wall.

#4Basic50-09-4

Basic – Current Hotel and Restaurant license not displayed.

#5Basic14-11-4

Basic – Equipment in poor repair, ascend reach in cooler and Kool-it reach in cooler

#6Basic35B-01-4

Basic – Exterior door has a gap at the threshold that opens to the outside.

#7Basic08B-12-4

Basic – Food stored in holding unit not covered.

#8Basic08B-38-4

Basic – Food stored on floor.

#9Basic36-24-5

Basic – Hole in or other damage to wall.

#10Basic22-19-4

Basic – Interior of microwave soiled with encrusted food debris.

#11Basic31B-04-4

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

#12Basic06-01-4

Basic – Potentially hazardous (time/temperature control for safety) food thawed in an improper manner.

#13Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust.

#14Basic42-01-4

Basic – Wet mop not stored in a manner to allow the mop to dry.

Florida Food Watch