FIRST WATCH #0186

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. No time mark on recently added lemon butter item. Marked by manger. Placed about 30 mins ago. Corrected On-Site Repeat Violation Admin Complaint

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Food service employee at prep line with no beard guard

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned pans : dry rack.

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. No time mark on whipped butter at wait-station. Placed about 7 am. Marked by manger. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle. Sanitizer, next to utensils in dry rack. Moved by manager. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side.

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. Employee training expired on 2 employees.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at dry rack. Sanitizer. Moved by manger. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.

Basic - Floor area(s) covered with standing water. Standing water on floor by ice machine.

Basic - Old food stuck to clean dishware/utensils. Old food debris on cleaned pans. Dry rack.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at rear Hand Wash Sink by Dish machine. Replaced by manger. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment handles to oven.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop in soiled container by ice machine. Moved by manager. 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 and the time removed from temperature control cannot be determined. Whipped butter container at wait-station with no time mark. Prepped 1 hr before. Marked by manger. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese sauce 90, 100° in hot well. Reheated to 172° by manger. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Hand Wash Sink used to fill container .

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container on prep table. Moved by manager. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One tiny fly by rear ice machine. Swatted by manager. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Whipped butter on individual cups at 73°. ( item not on Time Temperature controled for safety list ) items iced down. Prepped at about 6 am. Corrective Action Taken

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food service employees with bracelets/ large jewelry. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Soiled floors in dining room area and kitchen and by ice machine.

Basic - Raw fruits/vegetables not washed prior to preparation. Avocado not adequately washed before prep. Old labels still on.

Basic - Buildup of food debris/soil residue on equipment door handles. Minor Soiled exterior of equipment including handles to coolers. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food service employees with bracelets/ large jewelry. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Food prep employee with ineffective hair restraint.

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hollandaise sauce at 125° hot holding. Item reheated to 168°. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Minor Soiled exterior of equipment including handles to coolers.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table. Moved by manager. Corrected On-Site Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food service employees with bracelets/ large jewelry. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Minor. On dry rack. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked sausage links at 74°. Per Person In Charge . It was a batch to discarded. Operator discarded item.

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. Inaccurate time mark on potatoes at prep line. Marked by manger. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee clothing on side of food rack slightly touching bottled items. Moved by manager. Corrected On-Site Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at rear kitchen. Marked by manger. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack. Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocados with lables still on : prep line.

Basic - Water leaking from pipe and/or faucet/handle. Minor Leaking faucet at wait-station.