LA PARIS CAFETERIA

Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.

Missing or inaccurate food and equipment thermometers.

A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.

Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.

Clean equipment and utensils stored improperly or not air-dried.

Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.

Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.

Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.

Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.

Clean equipment and utensils stored improperly or not air-dried.

Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.

Restrooms not clean, stocked, or maintained as required.

Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.

Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.

Mops, brooms, and other cleaning and maintenance equipment stored or maintained improperly.

Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.

Missing or inaccurate food and equipment thermometers.

A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.

Restrooms not clean, stocked, or maintained as required.

Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.

Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.

Clean equipment and utensils stored improperly or not air-dried.

Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.

Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.

Missing or inaccurate food and equipment thermometers.

A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.

Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.

Clean equipment and utensils stored improperly or not air-dried.

Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.

Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.

Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.

A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.

Missing or inaccurate food and equipment thermometers.

Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.

Restrooms not clean, stocked, or maintained as required.

Scoops and other in-use utensils stored improperly (e.g. handle down in the food).

Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.

Clean equipment and utensils stored improperly or not air-dried.

Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.

Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.

A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.

Missing or inaccurate food and equipment thermometers.

Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

Clean equipment and utensils stored improperly or not air-dried.

Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.