Thinh an French Parisian Bakery

Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in kitchen with cut marks.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on front line prep table.

Basic - Food stored on floor. 2 cases of bottled water on floor next to front counter. Operator relocated all water during time of inspection. Brewed tea stored on floor in Walk in cooler. Multiple boxes of duckling and raw chicken stored on floor in Walk in freezer. **Corrective Action Taken**

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. No label for multiple self service dessert items at front Reach in cooler, adjacent to front counter and in Reach in cooler in dining room.

Basic - Stored food not covered. Sheet pan of frozen egg rolls not covered in Reach in freezer. Employee covered during time of inspection. **Corrected On-Site**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee bagging Ready to eat bean sprouts and basil in kitchen area. Employee discarded bean sprouts and basil during time of inspection. **Corrected On-Site**

High Priority - Nonfood-grade bags used in direct contact with food. Multiple Ready to eat and Time/temperature control for safety food stored in shopping bags throughout kitchen and inside Walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over Ready to eat stock and vegetables inside kitchen Reach in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice noodles 59F at 10:50am placed on front line prep table at 10am reheated to 171F at 11:03am. **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in kitchen soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Employee handwash sink next to kitchen entrance used for washing and draining utensils.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to kitchen entrance. Operator provided paper towels during time of inspection. **Corrected On-Site**

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Additional Employee handwash sink and kitchen island next to front counter. All freezers removed in dining area. Display Reach in cooler in dining room. Remodeled dish pit area. Walk in freezer next to Walk in cooler. Freezer and prep table next to office. **Admin Complaint**