PARIS BAGUETTE

GRADE A Oct 16, 2025 - Cycle Inspection / Initial Inspection

Score: 9 points

Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. Food, supplies, or equipment no...

GRADE A Apr 23, 2025 - Cycle Inspection / Re-inspection

Score: 11 points

Hot TCS food item not held at or above 140 °F. Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and unde...

Mar 12, 2025 - Cycle Inspection / Initial Inspection

Score: 21 points

Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dis...

GRADE B Apr 29, 2024 - Cycle Inspection / Re-inspection

Score: 27 points

Food Protection Certificate (FPC) not held by manager or supervisor of food operations. Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. Hot TCS food ite...

Mar 26, 2024 - Cycle Inspection / Initial Inspection

Score: 28 points

Hot TCS food item not held at or above 140 °F. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly...

GRADE A Jun 7, 2023 - Cycle Inspection / Re-inspection

Score: 12 points

Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. Raw, cooked or prepared food is...

Jan 13, 2023 - Cycle Inspection / Initial Inspection

Score: 23 points

Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. Non-food c...