PARAMOUNT BAR & RESTAURANT health score and inspection history

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles./ There were many personal drinks improperly stored with food, and food equipment in the kitchen and the bar.

Protect unpackaged food from environmental sources of contamination during preparation./ Food safety of food preparation was discussed with management.

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4)./ There was no one present with food protection manager certification at the time of the inspection.

Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta) / The kitchen had 5 covered, unlabeled ingredients in storage. The WI cooler had 2 unlabeled liquids. The RI bar refrigerator had 11 unlabeled bar juices.

Clean equipment, food-contact surfaces, and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)/ The clean equipment storage shelf above the 3-compartment sink had 3 Mandolin slicers with residue, a serving spoon, a citrus press, and tongs with residue. On a storage board, there was a ring of measuring spoons with 2 spoons with debris./ The Mandolin slicers and the utensils were removed from clean storage and placed in a wash solution.

(C) Maintain ambient air thermometers to be accurate and in good repair (food holding units). / The bar RI cooler with milk ambient air thermometer read 59F, the JCDH ambient air thermometer read 41F.

5-205.15(B) Repair condensate leak in refrigeration units. / The RI refrigerator with 1 1/2 doors had a condensation leak.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./ The WI cooler had wall areas with residue. The wall area had residue above the 3-compartment sink. The clean equipment storage shelves and a prep area had ceiling tiles with debris.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. / The WI cooler speed rack frame and the WI cooler wire shelves had residue. Some of the kitchen refrigeration and the bar refrigeration shelves had residue.