FIRST WATCH RESTAURANT #16

Basic - Floor soiled/has accumulation of debris underneath back food prep table. Operator swept floor. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

Basic - Dumpster rusted out on bottom with holes.

High Priority - Toxic substance/chemical improperly stored. Sanitizing solution bucket stored next to single use cups at server station. Operator removed sanitizing bucket to proper storage. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles shows damage at dry storage.

Basic - Floor tiles missing and/or in disrepair. Floor tiles missing at next to dishmachine. Repeat Violation

Basic - Garbage on the ground and/or pad around dumpster. Garbage on the ground around dumpster.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open container on front cook's line counter. Operator removed drink. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. In front of dish machine. Operator in process of repairs via work order. Repeat from 05-10-2023 Corrective Action Taken Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles on cooks line in disrepair. Operator has work order in. Still waiting for repair. Corrective Action Taken

Basic - Floor tiles missing and/or in disrepair. Floor tiles missing in two spots by dish machine. Operator already has work order in to fix. Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured. Two large C02 containers near back door not secure. Operator secured. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in storage area and cooks line in disrepair. Operator has a work order in and waiting for repair. Corrective Action Taken

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Silverware ready for customers was not inverted. Operator sent back to be cleaned and inverted. Corrected On-Site

Basic - Dumpster rusted out on bottom. Bottom of dumpster is rusted out with holeson bottom.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage stored over bagged roasted tomatoes on speed rack in walk-in cooler. Operator removed and stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pico de gallo in small cups was at 67 F. Operator voluntarily discarded item prior to determining if stop sale was warranted. Temperature of honeydew was 56F on working cooks cooler. Per Operator item was placed there at 7:00 am. At 10:15 Operator placed bag of ice on product to rapidly cool. Corrected On-Site Corrective Action Taken

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Per operator turkey sausage gravy was prepared in house and previously cooled, gravy began reheating in steam table at 7:00 AM and at 9:35 AM turkey sausage gravy (112 F - Reheating), exceeding the maximum time to reheat to 165 within 2 hours

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Build up of food debris on mixer

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Damaged ceiling tiles in storage area

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Repeat from 6/24/2022. Repeat Violation

Basic - Hole in or other damage to wall. Broken wall tiles on cooks line at exhaust hood.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed two containers of turkey sausage gravy in the walk in cooler with a prep time of 8:51 AM and at 12:21: turkey sausage gravy (98 F - Cooling). Operator removed product to ice bath and thirty minutes later: turkey sausage gravy (92 F - Cooling). It was determined that proper cooling to 70 F within two hours could not be achieved.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee loading dishes into the dish machine with bare hands and then, unloaded the clean and sanitized dishes from the machine. Hand washing was needed. Educated operator on proper hand washing and observed proper hand washing by employee.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in cooks line removed gloves, wiped hand on soiled apron and then put on new glove without hand washing. Educated operator on proper hand washing.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed two containers of turkey sausage gravy in the walk in cooler with a prep time of 8:51 AM and at 12:21: turkey sausage gravy (98 F - Cooling). Operator removed product to ice bath and thirty minutes later: turkey sausage gravy (92 F - Cooling). It was determined that proper cooling to 70 F within two hours could not be achieved.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On hose connection at mop sink. Repeat from 04-13-2022 Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. On fire extinguisher next to mop room.

Basic - Bowl or other container with no handle used to dispense food. Ramekin used as scoop inside pecan container. Operator removed ramekin. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Upon arrival, drink was on shelf at expo/cooks line. Operator removed drink. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack hanging from food storage shelf in dry storage area. Operator removed backpack. Repeat from 04-13-2022 Corrected On-Site Repeat Violation

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease container on landscaped area of soil and mulch, outside back door.

Basic - Stored food not covered. Ketchup in ramekins on expo not covered to protect from contamination. Repeat from 04-13-2022 Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chia pudding 47F cold hold less than 4 hours. Operator put chia pudding on ice. Rechecked temperature at 40F. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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.

Intermediate - Water pressure lacking at fixtures that require the use of water. Observed low hot water pressure at hand wash sink in handicapped women's stall.

Basic - Accumulation of debris on exterior of warewashing machine. Operator cleaned machine. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed backpack stored on shelving in dry storage area. Operator removed backpack. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator removed utensil. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Educated operator on importance of storing wet wiping cloths in sanitizing solution. Operator placed in sanitizer. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed turkey sausage at 123°F hot holding operator reheated turkey sausage to 168°F. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease accumulation on hood filters.

Basic - Standing water in bottom of reach-in-cooler next to cook line.

Basic - Stored food not covered. Observed veggie burgers stored in freezer uncovered.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site