FIRST WATCH RESTAURANT #250

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On speed rack in kitchen Melted butter 95F-98F @ 10:21 cooling since 10:00 rechecked 91F- 95F @10:41 at this rate product will not reach 70F in two hours. Operator placed in walk-in cooler. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw sausage links stored over cooked crumbles of sausage on speed rack in walk-in cooler. Operator stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cook line roasted corn (44-45F - Cold Holding) per operator removed from walk-in cooler and placed on in holding unit less than two hours not portion or prepared today. Operator voluntarily discarded. Corrected On-Site

High Priority - Live, small flying insects found Observed 2 flying insects in office, flying and landing on walls. Operator killed. Observed 1 flying insects in dish washing area next to office, landing on table for soiled dishes Observed 1 flying insect flying near walk in cooler and not landing on anything. Operator killed. Corrective Action Taken

Basic - Employee with no beard guard/restraint while engaging in food preparation. No beard guard on cook engaging in food prep. Operator donned a beard guard Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting on clean ware washing rack. Observed multiple pans stacked an inside of each other with traces of water.

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salads cold table ; sausage (53F - Cold Holding); ham (50F - Cold Holding). As per operator food not portioned or prepared today. In unit less than 4hrs. Observed food in containers overfilled on cold table. Operator readjusted. Sausage (42F - Cold Holding); Ham (41F - Cold Holding) after readjustment Corrected On-Site Priority: High Priority

Basic - Observed: Stored food not covered. Stored sliced cheese in lowboy cooler not covered. Operator stored covered Corrected On-Site Priority: Basic

High Priority - Dented/rusted cans present. See stop sale. 1 dented black beans can

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board covered with groove marks. Operator replaced Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on back wall and shelves inside walk in freezer Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank not properly secured by back exit. Operator secured with bungee cord Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board with cut marks and groves covering the surface.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk in freezer, around door and on fan unit

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time as public health control document not filled out. Operator filled out properly Corrected On-Site

Basic - Stored food not covered. Lemon wedges at expo line left uncovered next to soda/drink machine. Operator covered Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, containers of non commercially portioned raw smoked salmon over container of cut sausage and open package of soup base. Manager moved salmon to bottom shelf to properly separate. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk container sugar in prep area needs label. Employee added label. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee pick up utensils off floor wearing gloves, then prepared food without hand washing or removing gloves.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed turkey (49-42F - Cold Holding) in reach in cooler on cook line over stacked. As per manager item was not prepared or portioned today, item was on cook line in over stacked container for less than 4 hours. Manager removed turkey and placed in cooler to rapid chill. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag stored above single service items. Employee removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in 96°F water. Manager discarded water. Corrected On-Site

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. Observed drill stored next to clean dishes. Manager removed. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed strawberry stored above ready to eat churros. Manager rearranged for proper storage. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher chlorine sanitizing solution at 0 ppm. Discontinue of dish machine and set up 3 compartment sink quaternary sanitizing solution.

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. Observed employee in expediting station touch facial mask then resumed to set up dishes without changing gloves or washing hands. Operator had employee wash hands.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed half and half and milk opened more than 24 hours per operator not labeled. Operator had products labeled. Corrected On-Site

Intermediate - Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils. Observed employee with long acrylic nails working at the expediting station working with food not wearing gloves. Operator coached all employees at expediting station to wash hands and wear gloves. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed build up of mold like substance on the interior of soda nozzles holder at soda station located at server aisle.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink located at egg station inaccessible with bus tubs in front with dirty dishes. Operator removed and stored correctly. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dump water into hand washing sink located at server aisle. Operator had busser clean and sanitize hand washing sink. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed no soap at hand washing sink located at cook line beside steam table. Operator placed soap in soap dispenser. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser bottle not labelled in dish ware area . Operator labelled product degreaser. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed ramekin used to dispense powder sugar at cook line. Operator removed and stored correctly. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellular phone on shelf at prep area and employee beverage at dish rack at cook line. Operator discarded employee beverage and had employee store cellular phone correctly. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap beneath exterior door facing dry storage paper supplies.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in the crack of the utensils and equipment. Operator had knife clean and sanitized before reusing knife. Corrected On-Site

Basic - Observed Working containers of grits removed from original container not identified by common name. Operator labeled container. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in quaternary ammonium sanitizing solution. Operator placed towels in sanitizing solution. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board with mold like substance. Operator discarded cutting board Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on prep shelf throughout prep area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed Wet wiping cloth not stored in sanitizing solution between uses. Located at prep line. Operator stored all wiping cloth in quaternary ammonium solution.

Basic - Working containers of food removed from original container not identified by common name. Observed Working containers of sugar removed from original container not identified by common name. Operator labeled container sugar. Corrected On-Site

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet on splitter added to mop sink faucet. Warning - From follow-up inspection 2022-03-23: Observed same. Time Extended

Intermediate - At the server station- Handwash sink not accessible for employee use at all times. Corrected On-Site

Basic - -Employee with no hair restraint while engaging in food preparation. -Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.*Corrected on Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At the middle station- operator stored properly. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Operator stored coffee filters inverted. Corrected On-Site

Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cooks wearing watches. Warning - From follow-up inspection 2021-12-22: Time Extended