FIRST WATCH #0672

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. -employee on front line was touching clothes, face, glasses and hair then handled clean coffee pot lids and ice scoop in ice bin.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -cold smoked salmon over prepped lettuce in reach in cooler on cook line. Operator moved to bottom shelf. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -portioned beef tips (51F - Cold Holding), top of reach in cooler on cook line. Pan was overfilled, operator moved to reach in cooler for quick chill, .5 hour later 46FCorrective Action Taken Corrective Action Taken

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. -Triple Sink (Quaternary bar 500++ppm), operator drained and diluted solution, 300 ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line. Operator sent to dish area for cleaning. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. -hand sink on front line used as dump sink.

Intermediate - No soap or hand wash sign provided at handwash sink. -front line

Basic - Equipment in poor repair. -gaskets in juice reach in cooler on front line.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -tong handle in salad mix bowl on front line, operator removed. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -cold smoked salmon behind lettuce and Chia pudding on make table on cook line. Operator corrected. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up syrup bottle and unwrapped single service items. Educated operator, operator educated employee, emplo washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced tomatoes (47F - Cold Holding), cook line, held less than four hours per operator. Moved to reach in cooler for quick chill....44FCorrective Action Taken Corrective Action Taken

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -tong handle touching lettuce on front line. Operator removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -ladle on cook line, water 87F. Operator removed. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. -banana in reach in cooler on cook line.