Maison Parisienne

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: All bulk food not stored in the original containers must be labeled with the product common name.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Noted an open 1 inch gap under the basement doorway leading to the neighbors basement. Must provide a tight fitting seal on the bottom threshold of the door leading to the basement area of the neighbor to prevent pest entry.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Pre-set tableware utensils must be protected from contamination.

Wiping cloths weren’t used or stored properly.

Inspector’s note: All prep area wiping cloths must be held in a sanitizing solution between use.

Equipment and surfaces were dirty.

Inspector’s note: Noted peeling plastic tape being used as a means to secure shelving liner on the metal rack food storage shelving. Instructed to remove. ---- peeling plastic used as a protectant on the cooks line coolers. Instructed to remove to be smooth and cleanable.

Equipment and surfaces were dirty.

Inspector’s note: Must not use cloth towels as liner under stored cutting boards. Must be smooth and cleanable surface or easily cleanable, non-absorbent liners.----must not use wooden pallets as a means of elevation throughout the basement. Floors must be accessible for cleaning and monitoring at all times.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Missing ceiling tiles above the walk-in cooler and the adjacent metal rack food shelving. Instructed to replace.----hole in the ceiling of the basement storage. Instructed to seal.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: All unnecessary stored items throughout the basement must be removed and all other needed items must be elevated and organized to prevent pest harboring.

Ventilation or lighting was inadequate.

Inspector’s note: Noted employees personal belongings being stored on the dry food storage racks in the kitchen. Must use the lockers in the basement provided for the employees.