FIRST WATCH RESTAURANT #59

Basic - Food stored on floor. Observed a case of bread on the floor in the freezer. Operator moved bread to shelf. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 1 cracked shell eggs in 2 door reach-in cooler on cook line next to flat top grill. Operator voluntarily discarded egg.

Basic - Dumpster overflowing garbage. Observed dumpster overflowing. Operator stated they are having problems with refuse company.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on clear container on clean dish rack in dish area. Operator separated dishes to dry properly. Corrective Action Taken

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop next to mop sink not hung to dry. Operator hung mop to dry. Corrected On-Site

Basic - Food stored on floor. Observed case of beef on floor in walk in freezer. Operator moved case of beef to shelf. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phone on clean dish storage rack in food prep area. Manager removed cell phone and placed in office. Corrected On-Site

Basic - Open dumpster lid. Observed missing dumpster lid. Manager stated that he had spoken with property manager and a new dumpster has been ordered. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Quinoa (51F - Cold Holding) stored on ice on the cook line. Manager stated the item had been stored on ice for approximately 3 hours. Manager placed the item in the reach in cooler. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Containers of cleaning fluid stored next to clean pans on a shelf in the dishwasher area. Manager removed the pans. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Juicer machine stored in the back kitchen area soiled.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at the hand washing sink next to the dishwasher. Manager turned the hot water on. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Sprayer hose in the dishwasher area Leaking from the hose above the sprayer.

High Priority - Employee dried hands on soiled towel after washing. Employee washed their hands and changed gloves Corrected On-Site

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. Establishment has 25 food handlers 3 food handler training are expired.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing cleaning fluid not labeled. Employee labeled the bottle. Corrected On-Site

Basic - Floor area covered with standing water. Standing water on the floor next to the walk-in cooler.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee on cooks line changed gloves and put clean gloves on and failed to wash hands. Educated Person in charge on glove use and hand washing. Employee removed soiled gloves, washed hands and put on clean gloves. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee on cooks line washed hands with gloves on and returned to doing food preparation. Stopped employee and explained proper protocol for glove use and hand washing. Employee removed soiled gloves.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pancake batter at 58°F in top area of Reach in cooler. Person in charge stated it had been there for approximately 30 minutes and put it back in Reach in cooler Corrective Action Taken

Basic - Gap in Ceiling tile approximately 4 inches in back area of kitchen across from 3 compartment sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents filters soiled with grease in front kitchen area above grill and fryers.

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 dishwasher handled dirty dishes and then started unloading clean dishes. Instructed employee and manager on proper hand washing protocol. Observed employee properly washed hands. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the hand washing sink in dishwashing area. Operator placed the paper towels. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed pans on the rack in dishwashing area. Operator separated pans to properly dry. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris. Observed in walk in cooler.

Basic - Food stored on floor. Observed box of bagels stored on the floor in walk in freezer. Operator placed the box of bagels on shelf. Corrected On-Site

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed tong hanging on a shelf next to hand washing sink by the soap at the cook line. Operator removed tong to be washed. Corrected On-Site

Basic - Open dumpster lid. Operator closed the lid. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine located across the brewing station.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in cooler on preparation area. Operator cleaned gaskets. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses located on preparation reach in cooler next to brewing station.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese 52°F stored stacked above the fill line in the top of the make table on the cook line manager stated the cheese had been in the reach in cooler for 30 minutes. Manager removed half the content of the pan, placed it in a empty pan and placed in the bottom section of the reach in cooler. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles around the light shields and light shields in the back preparation area soiled.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit of the kitchen.

Basic - Garbage on the ground and/or pad around dumpster. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage shelves in the kitchen soiled.

Basic - Old labels stuck to food containers after cleaning.

Basic - Outer openings not protected with self-closing doors. Back exit of the kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. Observed 1 Can of water chestnuts and 1 can of blackberry's preserves dented on seam. Manager set items for return. Corrected On-Site

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. Observed sanitizer reading 00ppm Manager stop using automatic dishwasher and called echo lab for service. Manager filled 3 bay compartment sink for service until dishwasher is repaired. Corrective Action Taken

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 dishwasher handling dirty dishes and then racked clean silverware without changing gloves or washing hands Dishwasher rewashed silverware. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed a spray bottle of cleaning fluid stored next to clean glasses. Manager move spray bottle to chemical area. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cutting board has cut marks and is no longer cleanable. Observed in the preparation area in he back of kitchen.

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

Basic - Outer openings not protected with self-closing doors.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed thawing cooked chicken in a sink without running water. Manager placed chicken in Walk-in cooler . Corrected On-Site