FIRST WATCH RESTAURANT #134

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee put on gloves and handled clean dishes without first washing hands. Reviewed proper hand washing and employee washed hands. Corrected On-Site

Intermediate - Equipment drain line draining into handwash sink. Anti microbial fruit and vegetable treatment line draining into prep area hand wash sink. Operator removed. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, without washing hands. -Employee picked up utensil that fell on ground rinsed in left cook line hand washing sink, and continued cooking potatoes for customers order. Operator placed scoop to be washed rinsed and sanitized. Reviewed proper hand washing and glove usage with operator and employee, employee washed hands and put on new gloves. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -Right cook line hand washing sink; Used as storage for food container. Operator removed, stored properly. -Left cook line hand washing sink; Used to rinse utensil that fell on ground. Operator placed in dish washing are to be washed rinsed and sanitized. Reviewed proper hand washing sink usage with operator. Corrected On-Site

Basic - Employee coffee cup on food preparation table at prep station. Operator discarded. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Cook line salad station counter. Operator removed and stored in sanitizing solution. Corrected On-Site Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Accumulation of flies of in light trap next to cookline

Basic - Carbon dioxide tanks not adequately secured. By back door

Basic - Ice buildup in walk-in freezer.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle in kitchen reach in cooler. Operator removed Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in kitchen prep area. Manager placed in sanitizer bucket Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink at cook line. Operator supplied Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line standing water 70°F. Operator dumped water Corrected On-Site

High Priority - Employee handled soiled dishes or utensils and then picked up clean/sanitized dishes without washing hands. Reviewed proper hand washing and employee properly washed hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon stored over ready to eat pasteurized eggs in walk in cooler. Cookline open top - upper section - raw smoked salmon stored behind ready to eat deli meats. Operator stored all items properly. Corrected On-Site

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 Cookline - cut melon, cooked potatoes, shell eggs, pancake batter, sour cream. Expo area - butter. All items placed out less than 3 hours ago. Operator time stamped all items. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Utensil items in expo hand sink. Operator removed. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal bags/purses on shelf with single service items.

Basic - Ice buildup in walk-in freezer.

Basic - Uncovered food stored near sink exposed to splash. Cut lemons stored under paper towel dispenser at expo hand sink. Operator stored properly. Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Scoops/cook line/corrective action /operator discarded unclean water and refilled with clean hot water. Corrective Action Taken Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line/corrective action taken/operator installed paper towels. Corrective Action Taken

Basic - Food stored on floor. Bread/walk in Freezer.

Basic - Stored food not covered. Link sausages/walk in cooler/corrective action taken/operator covered foods. Corrective Action Taken

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. Dishwasher (Chlorine 0ppm); operator switched to three compartment sink Corrective Action Taken

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- spatulas at cook line; operator discarded water Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage bags (41-52F - Cold Holding); in sandwich table across from egg station; food overstocked; food not prepared today; food out of temperature for 30 minutes ; operator removed top part and moved to walk-in cooler Corrective Action Taken

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Ice buildup in walk-in freezer.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for some employees trained.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) cooked sausage (47°F); ham (46°F); cooked chicken (45°F) in right side of salad cooler. Manager stated items were 41F when checked 2 hours ago. Ice added to quick chill. 2) cut melon (60°F) in to go containers on prep table next to steam table. Cut melon on prep table less than 3 hours and ice added to quick chill. Corrective Action Taken

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Boxes of unwashed tomatoes and kale stored above prepared juices and dressing containers. Manager moved boxes and properly stored. Corrected On-Site