FIRST WATCH RESTAURANTS

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink on server line blocked by clean ware. Corrected On-Site

Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2025-10-28: Time Extended - From follow-up inspection 2025-12-12: Time Extended

High Priority - Dented/rusted cans present. See stop sale. 2 #10 cans black beans dented on side

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chia seed pudding 56 F - cold holding; blue cheese 50 F - cold holding; manager provided temps for item within temps at 6:18. items placed in walk-in for rapid re cool Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used in blue cheese removed by manager Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted, inverted by manager Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets in reach in cooler

Intermediate - Handwash sink used for purposes other than handwashing. Cleaner bottles hanging if from handwash sink- removed by manager Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 3 new employees missing employee health reporting agreements - manager had employees fill out and sign Corrected On-Site

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastics pans on dry rack, placed on side and spaced by manager Corrected On-Site

Basic - Uncleanable knife block in use to store knives. Wood Knife block found above prep station across from walk in freezer- manager discarded block Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Mops hung up by manager Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese 46 F - cold holding; operator advised to rapid cool Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Hanging on handwashing sink in kitchen

Intermediate - Equipment drain line draining into handwash sink. Establishment has portable air conditioners set up with handwashing sink next to triple sink.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Drink in single glass cooler in kitchen Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans wet nesting on drying rack

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Sanitizer in middle of bar 3CS Corrected On-Site

Basic - Equipment in poor repair. Hood filters not working. Manager states part is in order. Corrective Action Taken

Basic - Floor area(s) covered with standing water. Walk in cooler and cookline Corrective Action Taken

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Around door and floor of walk-in freezer Repeat Violation

Basic - Old labels stuck to food containers after cleaning.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomato's stored over ready to eat kale Corrected On-Site

High Priority - Soups reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Reheating beans and soup since 6:00 found at 9:30 53F

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Soups reheating since 6am found at 9:30 53F

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream and chive cream out for 1 hour 58F recommended to rapid chill. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Employee wrapping silverware in front of hand sink blocking accessibility. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Filling pan with water from hand sink on the cook line. On the server line hand sink designated as a hand sink is used as a dump station.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For home fries, pasteurized eggs and whipped butter.

Basic - Ice buildup around walk-in freezer door.

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Dish rack with silverware on hand sink in server area Hand sink on back line blocked Corrected On-Site - From follow-up inspection 2023-09-28: Time Extended

Basic - Equipment and utensils not properly air-dried - wet nesting. Corrected On-Site

Basic - Equipment in poor repair. Gaskets walk in cooler door

Basic - Ice bucket/shovel stored on floor between uses. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small reach in cooler front line Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Corrected On-Site