LE PETIT PARIS

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: THE REACH-IN REFRIGERATOR NEXT TO THE COOKING EQUIPMENT AND THE REACH-IN COOLER ON THE SOUTH WALL IS LEAKING CONDENSATION INTO A BUCKET AT THE TOP OF THE INTERIOR SHELF. INSTRUCTED TO REPAIR REFRIGERATION UNITS AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: RESURFACE THE LARGE RACK ON THE CEILING OVER THE MAIN LINE WHICH STORES POTS, PANS, AND UTENSILS. THE PAINT ON THE RACK IS CHIPPING AWAY AND MUST BE RESURFACED AND MAINTAINED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN THE LOWER COMPARTMENT OF THE DEEP FRYER TO REMOVE GREASE BUILDUP AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN THE BOTTOM SHELF OF THE BEER COOLER TO REMOVE LIQUID BUILDUP ON THE BOTTOM SHELF.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN VENT COVERS AT THE SERVICE STATION.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOORS IN THE BASEMENT STORAGE ROOM.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REPLACE STAINED CELING TILES ABOVE THE 1ST FLOOR DINING AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR THE LEAKY FAUCET AT THE THREE COMPARTMENT SINK IN THE PREP AREA. MUST REPAIR THE DIPPER WELL.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MINIMIZE CLUTTER IN THE BASEMENT STORAGE AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FLOOR TILES AT COOK LINE BROKEN. REPAIR AND MAINTAIN THE FLOOR.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED PEST CONTROL LOG NOT UP TO DATE AND MAINTAINED. INSTRUCTED TO KEEP PEST CONTROL LOG UP TO DATE AND MAINTAINED. SERIOUS VIOLATION 7-38-020

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: OBSERVED BAR 3 COMPARTMENT SINK BACKING UP WITH WASTE WATER IN ALL COMPARTMENTS. INSTRUCTED TO FIX AND MAINTAIN. SERIOUS VIOLATION 7-38-030

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FLOOR TILES AT COOK LINE BROKEN. REPAIR AND MAINTAIN THE FLOOR.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED UNSHIELDED AND BLOWN LIGHT BULBS IN THE PREP AREA. INSTRUCTED TO PROVIDE ADEQUATE,SHIELDED LIGHTING AND MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED MOP STORED ON THE FLOOR. INSTRUCTED TO STORE MOP HANGING OR INVERTED.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL ALL BULK FOOD STORAGE CONTAINERS WITH NAME OF INGREDIENTS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE THE MISSING DOOR HANDLES FOR THE 2 DOOR PREP COOLER. REPLACE THE PARTICLEBOARD SHELF FOR THE SPICES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: REPLACE THE BROKEN FLOOR TILES AT THE COOK'S LINE.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: IMPROPER FINAL RINSE TEMPERATURE OF HIGH TEMPERATURE DISHMACHINE. OBSERVED A FINAL RINSE TEMPERATURE OF 174F AT THE FINAL RINSE TEMPERATURE GAUGE. DISHMACHINE WAS NOT BEING USED AT THIS TIME. HELD FOR INSPECTION TAG PLACED ON THE DISHMACHINE. MUST REPAIR SO THAT THE FINAL RINSE TEMPERATURE REACHES ABOVE 180F. NO CITATION ISSUED. CRITICAL VIOLATION 7-38-030.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL ALL BULK FOOD STORAGE CONTAINERS WITH NAME OF INGREDIENTS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE THE MISSING DOOR HANDLES FOR THE 2 DOOR PREP COOLER. REPLACE THE PARTICLEBOARD SHELF FOR THE SPICES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: REPLACE THE BROKEN FLOOR TILES AT THE COOK'S LINE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: ALL CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED. THE WOODEN COFFEE COUNTER AT THE WAIT STAFF STATION IS IN POOR REPAIR (BUCKLING WOOD)-MUST FIX/REPLACE. THE HINGE OF THE SMALL COOLER AT SAME AREA IS LOOSE-MUST FIX. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOLLOWING NEED CLEANING: EXTERIOR OF GREASE TRAP, INTERIOR SIDES OF BIG OVEN, THE COFFEE COUNTER & FAN GUARDS OF COOLERS MUST BE FREE OF DUST/DIRT. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: FOOD STAINS AT EAST WALL AROUND THE KNIFE RACK & DUSTY CEILING VENTS IN DISHROOM MUST BE KEPT CLEAN. The walls and ceilings shall be in good repair and easily cleaned.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ANY MILK/SODA CRATES USED FOR DRY/STORAGE RACKS MUST BE REPLACED WITH REGULAR SHELVINGS, FOR EASY ACCESS TO CLEANING/PEST MONITORING. All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.