How many inspections has Mattheessen's Cafe De Paris in Key West had?

Mattheessen's Cafe De Paris in Key West has 3 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Mattheessen's Cafe De Paris in Key West find?

Mattheessen's Cafe De Paris in Key West was most recently inspected by FDACS on February 23, 2024 (Focused Inspection).

Has Mattheessen's Cafe De Paris in Key West had any stop-sale or stop-use orders?

No, Mattheessen's Cafe De Paris in Key West has no stop-sale or stop-use orders on record with Florida FDACS.

Mattheessen's Cafe De Paris in Key West

Name: Mattheessen's Cafe De Paris in Key West Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: February 23, 2024

106 Duval St, Key West, FL 33040

Monroe County · Retail Bakery w/FS · FDACS
Owner: Cafe De Paris of Key West INC.
FDACS Estab #: 327438

Overview

Mattheessen's Cafe De Paris is a retail bakery with food service in Key West that has been inspected twice since August 2022. A January 2024 inspection documented 18 violations, primarily involving missing employee health documentation and procedures. The facility lacked written procedures for responding to vomit or diarrheal events, had no sanitizer test strips available to measure cleaning solution concentration, and had no soap or paper towels at handwashing sinks in both the employee restroom and food service area. A prior August 2022 inspection found 13 violations including the same gaps in vomit/diarrhea event procedures, missing food temperature measurement devices, absent sanitizer test kits, and no soap at the restroom handwashing sink. The facility was given 30 calendar days from the January inspection to provide proof of water from an approved source. A follow-up focused inspection on February 23, 2024 verified documentation requirements offline with no violations recorded.

Summary generated from Florida FDACS public inspection records.

3FDACS Insp.

31Violations

Last inspected FDACS: February 23, 2024

Mattheessen's Cafe De Paris in Key West: FDACS Inspection History (3)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2024 — 2 inspections

Feb 23, 2024 — Focused Inspection· Focused Inspection

Inspector: JULIO AZPURUA, SANITATION AND SAFETY SPECIALIST

Comments: This Focused Inspection is being conducted offsite to ensure required and/or requested documentation (Water & Sewer Bill) has been received from the food establishment.

No violations or enforcement actions recorded for this inspection.

Jan 13, 2024 — Met Inspection Requirements· 18 violations· Met Requirements

Inspector: MAGALY CICERO-ASQUERI, SANITATION AND SAFETY SUPERVISOR SES

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. The issues described regarding Request #5108641 were addressed with the person in charge during the inspection. Copy of Employee health guide, Employee reporting agreement, and Guidance for written procedures for cleanup of vomit and diarrheal events documents provided. Copy of certified food manager documentation provided. Trainee present during inspection. All violations verified by primary inspector. Food permit type changed from 124 - Convenience Store to 141 - Retail Bakery with Food Service during this Inspection. Food establishment has 30 calendar days to provide proof of water from an approved source. When establishment has obtained

Risk-Based Violations

3-302.11(A)(4) Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4)

Food service, found plastic bucket with individual popsicle ice cream inside reach in freezer not covered to prevent contamination. o

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

Establishment does not have written procedures for employees to follow when responding to a vomit or diarrhea event in the establishment.

6-301.11 Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf

Employee Restroom / food service area- no soap or paper towel provided at hand wash sink.

6-301.14 Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14

Restroom / food service area- hand wash sign not posted at the hand wash sink. A hand wash sign was provided by inspector.

95 Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C.

No certified food protection manager/certificate available for inspector review.

Good Retail Practice Violations

6-202.15 Outer opening not protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Windows or doors kept open for ventilation or other purposes not protected against the entry of insects and rodents by 16 mesh to 1 inch screens; properly designed and installed air curtains to control flying insects; or other effective means. 6-202.15

Front - entrance door is left open during all operating hours and not protected from pest entry into the building. Backroom area - Gap on rear exit door next to the food storage area.

3-307.11 Food not protected from contamination that may result from a factor or source not specified in Subparts 3-301 - 3-306 in the Food Code. 3-307.11

Food Service - Employee personal sandwich stored inside reach in cooler with for sale items, not segregated.

2-402.11 Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11

Food service area- employees not wearing a hair restraint while working with exposed food.

2-303.11 Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food. 2-303.11

Food service area - employees engaging food preparation with personal wrist watch and bracelets.

3-304.12(C)-(F) During pauses in food preparation or dispensing, utensil not stored on a clean portion of the food preparation table or cooking equipment; in running water of sufficient velocity to flush particles to the drain when used with moist foods; in a clean, protected location when used only with food that is not time/temperature control for safety food; or in a container of water maintained at 135°F or greater. 3-304.12(C)-(F)

Food service area- ice cream scoops stored in container of water at room temperature. COS?, person in charge removed the scoops from the container and placed in a dry container, scoops are to be cleaned and sanitized after no more than 4 hours of use if left out at room temperature.

4-903.12 Single-service or single-use articles stored in a locker room, toilet room, garbage room or mechanical room; or under sewer lines that are not shielded to intercept potential drips, leaking water lines or sprinkler heads, lines on which water has condensed, open stairwells or other sources of contamination. 4-903.12

Back room- boxes of single use articles (spoons, forks, latex gloves, napkins and to go containers for food service use are stored on storage shelves inside the restroom.

4-302.14 Test kit or other device that accurately measures the concentration in MG/L of sanitizing solution not provided. 4-302.14 Pf

Food service area - No sanitizer test strips are available at the food establishment to accurately measure the concentration of the sanitizing solution being used. Sanitizer test strips must be available by the next inspection.

4-301.13 Drainboards, utensil racks, or tables not large enough to accommodate all soiled and cleaned items that accumulate during hours of operation or not provided for necessary utensil holding before cleaning and after sanitizing. 4-301.13

Food service area - Drain board at the wash sink are not large enough to accommodate all soiled and cleaned items accumulated during hours of operation.

6-202.14 Toilet room located inside the food establishment not completely enclosed or not provided with a tight-fitting self-closing door. 6-202.14

Backroom area - Employees unisex restroom door is not self-closing.

6-501.16 After use, mop not placed in a position that allows air-drying without soiling walls, equipment or supplies. 6-501.16

Back room - Wet mop stored inside yellow mop bucket not held to air dry.

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Food service area - cracked floor tile next to the three compartment sink.

6-501.11 Dressing rooms not used by employees who regularly change their clothes in the establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing or other possessions. 6-501.110

Food service area- personal cell phone and drinks stored above preparation food table.

94 Food establishment manufactures, processes, packs, holds, prepares or sells food products intended for human consumption beyond the scope of the existing permitted food extablishment type pursuant to 5K-4.020, F.A.C. Food Establishment shall remit payment of appropriate fee within 10 days.

This food establishment was found to be operating beyond the scope of their food permit. The Food Establishment shall remit payment of the appropriate permit fee within 10 day. o

2022 — 1 inspection

Aug 19, 2022 — Met Inspection Requirements· 13 violations· Met Requirements

Inspector: TAMMY FLANNERY, SANITATION AND SAFETY SPECIALIST

Comments: Food establishment has changed their hours, they do not open till 9a for prep work and at 10a for customers. Hours were adjusted in entity details.

Risk-Based Violations

The food establishment does not have a written vomit or diarrhea event clean up procedure available. Information was given to the food establishment's management to help them write up step by step procedures for vomit and/or diarrhea event clean up. o

Food service and back areas- no hand washing signs posted at the hand wash sinks in food service and restroom. Hand wash signs provided via email attachment. o

Back area- no soap provided at the hand wash sink in the restroom. o

95 Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C.

No certified food protection manager/certificate available for inspector review. o Print Date: 8/19/2022 Page 1 of 4

Good Retail Practice Violations

4-302.12 Food temperature measuring device not provided or not readily accessible for use in ensuring food temperatures are attained and maintained; or food temperature measuring device with a suitable small-diameter probe not provided or not readily accessible to accurately measure the temperature in thin foods. 4-302.12 Pf

Food service area- no metal stem food probe thermometer available to check internal food temperatures. o

3-305.11 Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where it is exposed to splash, dust or other contamination. 3-305.11

Back area- metal covered containers of various ice cream are stored on the floor in the walk in freezer unit. o

3-305.12 Food stored in a locker room, toilet room, dressing room, garbage room or mechanical room; or under sewer lines that are not shielded to intercept potential drips, leaking water lines or sprinkler heads, lines on which water has condensed, open stairwells or other sources of contamination. 3-305.12

Back area- cases of bottled water and other drinks stored in the restroom. COS- person in charge removed all the cases of drinks from the restroom. x

Food service area- scoop handle touching sugar in the bulk storage container. COS- scoop was moved so that handle does not touch the sugar in the bin. x

4-903.11(A) Cleaned equipment or utensils, or laundered linens not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. Clean equipment or utensils not stored in a self-draining position that allows air drying, or not covered or inverted. 4-903.11(A) and (B)

Food service area- wet, clean food equipment and utensils stored on towels and not on a suitable surface that will allow the food equipment and utensils to thoroughly air dry the food contact surfaces. o

Back area- cases of various single use articles, such as cups, lids and other articles used for food are stored in the restroom. COS- person in charge removed all the single use articles from the restroom. x

4-501.11 Equipment not maintained in good repair or condition; equipment component not kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a container is opened. 4-501.11

Food service area- rubber spatula on the shelf near the 3 compartment sink is damaged. COS- person in charge removed(discarded) the spatula from service. Small prep cooler near the walk in freezer has a damaged seal on one of its doors. o

4-302.14 Test kit or other device that accurately measures the concentration in MG/L of sanitizing solution not provided. 4-302.14 Pf

Food service area- no sanitizer test kit available for use to check sanitizer solution strength before sanitizing food equipment/food contact surfaces. o

5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)

Back area- restroom's hand wash sink's waste drainage is leaking, a plastic bucket is under the leak. o

Mattheessen's Cafe De Paris in Key West: Frequently Asked Questions

When was Mattheessen's Cafe De Paris in Key West last inspected?: Mattheessen's Cafe De Paris in Key West was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on February 23, 2024. Inspection type: Focused Inspection.
How many inspections has Mattheessen's Cafe De Paris in Key West had?: Mattheessen's Cafe De Paris in Key West has 3 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Mattheessen's Cafe De Paris in Key West find?: Mattheessen's Cafe De Paris in Key West was most recently inspected by FDACS on February 23, 2024 (Focused Inspection).
Has Mattheessen's Cafe De Paris in Key West had any stop-sale or stop-use orders?: No, Mattheessen's Cafe De Paris in Key West has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Mattheessen's Cafe De Paris in Key West?: The most frequently cited FDACS violations at Mattheessen's Cafe De Paris in Key West are: 6-301.11: Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 Pf; 6-301.14: Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14; 3-302.11(A)(4): Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4).