- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.White panel doors. **Repeat Violation**
- Basic - Faucet/handle broken-at plumbing fixture.Hand wash sink
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.All refrigerators and freezers.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Improper storage of maintenance equipment that interferes with cleaning.tanks, items not used around dish machine.
- Basic - In-use utensil stored in ice or ice water between uses. **Corrected On-Site**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Repeat Violation**
- Basic - Shelf above preparation table soiled with food debris.Above juicer.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Wall soiled with accumulated food debris.Both Bi fold, white colored doors entryway to the dish area.Wall near juicer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Butter/butter blend/clarified butter/whipped butter hot held at less than 135 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface.Large white containers on the exterior, contain sugar, granola.Bread containers, squeeze bottles. **Repeat Violation**
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Cold water not provided/shut off at employee handwash sink.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Gallon of orange juice, key lime pies.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.Shelf underneath the griddle.
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08/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
3/28/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.White panel doors around. **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- Basic - Buildup of food debris/soil residue on equipment door handles Exterior of oven door. **Warning**
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. **Corrected On-Site** **Warning**
- Basic - Gaskets with slimy/mold-like build-up. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Warning**
- Basic - Interior of oven soiled with encrusted food debris. **Warning**
- Basic - Paper towel used as liner for food container. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface.Silverware drawer **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.400ppm **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name.Squeeze bottles **Warning**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Salmon 45° f placed on ice to bring down temp. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface.Shelves around kitchen **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.Glass door jambs **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.dish wash area. **Corrected On-Site** **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Operator has alternative RIC. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Sandwiches ham **Warning**
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1/29/2014 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - No copy of latest inspection report available.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wiping cloth/towel used under glasses **Corrected On-Site**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- High Priority - Raw animal foods not properly separated from each other in holding unit.chicken over seafood **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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7/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a dish contact surface.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Raw fruits/vegetables not washed prior to cutting/shredding. **Corrected On-Site**
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2/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/29/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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