LA PARIS CAFETERIA Inspection – January 31, 2025

High Priority 2

#10High Priority14-31-5

High Priority – Nonfood-grade bags used in direct contact with food. Most Frozen foods inside Reach in freezer.

#11High Priority29-42-4

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate 4

#12Intermediate05-07-4

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

#13Intermediate11-26-1

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. **Corrected On-Site**

Corrected On-Site

#14Intermediate05-10-4

Intermediate – Probe thermometer not used to ensure proper food temperatures.

#15Intermediate41-04-4

Intermediate – Toxic substance/chemical on premise that is not required for the operation of establishment. Bug spray, kitchen shelves.

Basic 9

#1Basic32-04-4

Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

#2Basic24-05-4

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

#3Basic32-12-5

Basic – Covered waste receptacle not provided in women's bathroom.

#4Basic29-18-4

Basic – Drain cover(s) missing. Underneath three compartment sink.

#5Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees book bags, kitchen shelves.

#6Basic36-73-4

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

#7Basic22-08-4

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris.

#8Basic14-33-4

Basic – Reach-in cooler shelves with rust that has pitted the surface. Most Reach in cooler shelves.

#9Basic21-12-4

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

Florida Food Watch