FIRST WATCH RESTAURANT #280

Basic - Current Hotel and Restaurant license not displayed. Operator displayed current license Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floors at cookline soiled with food debris. Employees swept floor Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line have several deep groves.

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean container lids and stainless steel ramekins stored on utensil rack in kitchen, dripping with water. Employee removed and placed to air dry. Corrective Action Taken Repeat Violation

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched face while wearing gloves and returned to prep food without changing gloves and washing hands. Reviewed proper handwashing techniques with cook and he washed hands. Cook wash hands and changed gloves. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. One food container soiled with food debris on shelf in back storage area. Employee removed to be washed, rinsed and sanitized. Corrective Action Taken

Basic - Mop bucket with dirty water in back dishwasher area. Operator discarded water Corrected On-Site** Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Scoop and other utensils with water in bucket on shelf in storage area. Operator moved to be air dried Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning on dry rack in ware washing area. Operator removed container Corrective Action Taken

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Screwdriver stored above prep top area in kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. 2) flip top-; pancake batter (46F - Cold Holding), per operator food held less than 4 hours, observed food on double panel. Employee removed and stored inside lower cooler for a quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pancake batter , per employee , food on time at 8:30 am, manager included on time list on IPad. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Bottle of water and sandwich on same shelf of clean bowls above flip top in cook line. Employee removed. Corrected On-Site

Basic - Food storage container for time/temperature control for safety food not cleaned after being emptied prior to refilling. Observed two metallic containers stored soiled in cleaning equipment storage rack- employee removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in server station.. Operator provided Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured next to exit door. Operator secured Corrected On-Site

Basic - Ceiling tiles above hand washing sink in ware washing area soiled with dust.

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open drink under prep table next to clean bowls at cook-line. Operator removed. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor area(s) covered with standing water. Operator mopped. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed at back kitchen area.

Basic - In-use tongs stored on equipment door handle between uses. Operator removed. Corrected On-Site

Basic - Light shield damaged/in disrepair at mop sink area. Repeat Violation

Basic - No Heimlich maneuver/choking sign posted.

Basic - Wall soiled with accumulated grease, food debris, and/or dust between server station and cook-line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container with Nova Smoke salmon stored on top sealed package of cooked sausages inside walk in cooler. Operator moved salmon and stored correctly. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Case of blue berries and sauces on floor inside walk in cooler. Operator elevated Corrected On-Site

Basic - Light shield cracked /damaged/in disrepair above mop sink in prep area.

Basic - Working containers of food (squeeze bottle containing oil) removed from original container not identified by common name in cook line. Operator labeled bottle oil. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Container of spice and wet wiping cloth stored in hands washing sink next to walk in cooler. Manager removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sandwich station unit sliced turkey (38F-51F - Cold Holding); sliced roast beef (38-49F - Cold Holding). Portions over stacked in containers. Per manager items refilled less than 30 minutes. Overstacked portions returned to walk in cooler to rechill. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open top beverage on end of cook line. Manager discarded beverage. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee i back prep area with no hair restraint. Employee put on hat. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee unopened beverage container on shelf in walk in cooler. Manager moved beverage to designated employee area. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee cleaned and sanitized Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee removed bracelet Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station flip top; diced chicken (48°F - Cold Holding); diced ham (47°F - Cold Holding); feta cheese (48°F - Cold Holding); mozzarella cheese (48°F - Cold Holding); cut sausages (46°F - Cold Holding), observed lid open, per operator food held less than 4 hours, ice added and lid close Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. In front of middle station, operator replaced two cutting boards Corrected On-Site