PARAMOUNT HOMEWOOD health score and inspection history

ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH./ Inspection report 23 MAR 2026, score 77, is not posted (an outdated report from 15 AUG 2025, rating 98, is displayed.

Provide a clean and sanitized surface in a protected location for storing utensils between-use./ Slicing knife stored between-use in the crevice between equipment was removed for recleaning during the inspection.

Keep dumpster lid closed.

Provide exhaust ventilation hood systems designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles./ Keep the grease extractors installed in the ventilation hood when cooking; remove for cleaning only after cooking operations have concluded.

(A)(2) Maintain TCS food at 41 F or below./ Carmelized onions and deep fried jalapeno slices, holding >2 hours on the cook and expo lines without temperature control, and measuring 67F-70F were voluntarily discarded. Cease holding these (or any) TCS foods without time/temperature control and hold inside or on the top rails of the point-of-use refrigeration equipment provided.

Inform consumers by way of a disclosure and reminder by denoting with an asterisk on the menu that raw or undercooked animal foods may increase the risk of foodborne illness./ A consumer advisory with disclosure and reminder is not provided on the menu for hamburgers and fried eggs available undercooked to the doneness requested by the consumer. Provide a complete consumer advisory on the page of the menu (and, on any other point-of-sale, i.e., take-out or online menus) where these foods are offered for sale.

Wash, rinse and sanitize contaminated food contact surfaces of the food slicer as often as necessary to prevent the accumulation of soil, or at least every 4 hours during continuous use./ The food slicer was not cleaned following last use; there is accumulation of food residues and particles on the food holder and inside the blade ring and guard. Disassemble the slicer to its fullest extent; provide manual cleaning effective to remove residues; rinse, then rewash any surface with detectable residue and repeat, then sanitize. Do not use the slicer until properly cleaned and sanitized.

JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location./ The CFSM on duty and several others on the staff have not registered their certifications with JCDH.

Provide wash solution temperature in a chemical sanitizing dish machine at a minimum of 120F./ The wash solution of the waitstation dishmachine is reading maximum 106F after 6 repeated runs of the machine.