FIRST WATCH RESTAURANT #94

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On reach in cooler at cook line; goat cheese (61F - Cold Holding). Per operator goat cheese stored on reach in cooler for 3 hours. Operator removed goat cheese inside of the reach in cooler. Recommended operator to include goat cheese in the time as public health control form. Corrective Action Taken

Basic - Ice buildup in reach-in cooler near cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of dish machine hood soiled with dirt.

Basic - No Heimlich maneuver/choking sign posted. Provided operator with DBPR choking first aid procedures handout.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed in use utensils in 130F standing water. Operator added more hot water to the water bath. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. At dishwasher area, observed storage containers wet nesting. Operator unstacked containers to allow air drying. 1-22-24 Corrective Action Taken Repeat Violation

Basic - Floor area(s) covered with standing water. Observed water standing on the floor near the back door.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee leave work station to use an ipad,employee returned to station and changed gloves without washing hands. Employee washed hands and changed gloves Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At front cooks line observed cooked sausage. cooked sausage (55F - Cooling) in reach in cooler in a storage container.Per operator, cooked sausage was cut three hours ago. Educated operator about cooling methods and times. Operator divided into two pans, and put on ice. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. In server area, observed glasses stacked on trays inverted, not air drying. Discussed options with operator.

Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. Warning - From follow-up inspection 2023-08-11: Time Extended

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door of kitchen 8-10-22 Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Near ice machine, standing mixer has dried on debris from previous use. Operator had employee clean and sanitize surface Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. In server area in dining room, three unlabeled spray bottles observed.

High Priority - Dented/rusted cans present. See stop sale. Three dented #10 cans pumpkin filling

High Priority - Vacuum breaker missing at two locations outside back door.

Basic - Accumulation of debris on exterior of warewashing machine. Top of Machine including doors

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys on clean utensil shelf near dish machine. Operator removed. Corrected On-Site

Basic - Floor area covered with standing water. Near Ice Machine

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 123 degrees Line Cooks Heated Water Immediately. Corrective Action Taken

Basic - Cloth used as a food-contact surface. Non food grade paper towels used to soak grease from bacon in cook line next to flat top. Repeat violation 9/16/2021. Operator removed paper towels. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Clear containers stacked not properly air dried in dish area. Operator corrected items allowing to air dry correctly. Corrected On-Site

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Observed employee wash hands in hand wash sink by dish machine with no hot water. Operator instructed employee to re wash hands in another hand wash sink.

High Priority - Toxic substance/chemical improperly stored. Observed paper towels stored with floor cleaner on shelf next to back door. Educated operator on proper chemical storage. Operator moved paper towels to different shelf. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water at hand wash sink by dish machine turned off due to constant running and no way to turn off at handle per operator. Operator stated plumber has been contacted. Corrective Action Taken

Basic - Cloth used as a food-contact surface. Observed paper towels in between layers of cooked bacon next to flat top grill. Educated operator on the importance of using food grade materials. Operator removed paper towels. Corrected On-Site

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