FIRST WATCH RESTAURANT #176

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed on cooks line pancake batter (50F - Cold Holding). Person in charge stated it had been in the dispenser for approximately 30 minutes and placed in reach in cooler.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrective Action Taken Repeat Violation

Basic - Hood filter missing from automatic fire suppression/exhaust system over grill.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed on cooks line. A employee wiped his forehead with gloves on both hands,grabbed a bowl, touched food contact surface and failed to remove gloves,wash hands and put on new gloves.Person in charge educated employee on glove use and handwashing. Employee put soiled dish in dish room.Employee remove gloves,washed hands and put on clean gloves. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed on cooks line raw shell eggs and cooked potatoes not time stamped. Person in charge voluntarily discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed in reach in cooler cheese (50F - Cold Holding); cooked chicken (48F - Cold Holding). Containers were not covered and filled above the fill line.Person in charge stated the product had been there for approximately 2 hours and placed it in the reach in cooler. Corrective Action Taken

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. See stop sale. Observed on cooks line raw shell eggs and cooked potatoes not time stamped. Person in charge voluntarily discarded.

Basic - Equipment and utensils not properly air-dried - wet nesting.observed on dish drying rack food containers wet nesting.Person in charge separated.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting in back kitchen area. Person in charge separated food containers. Corrected On-Site

Basic - Garbage on pad around dumpster. Person in charge removed garbage on pad and placed in dumpster. Corrected On-Site

Basic - Open dumpster lid on south side of parking area. Person in charge closed lid . Corrected On-Site

Basic - Stored food not covered. Observed on waitstaff food line cut lemons not covered. Person in charge covered cut lemons. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in back kitchen area Walk in cooler raw Ground Sausage over raw Bacon. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy. Person in charge removed raw Sausage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on Reach in cooler across from Grill Pancake Batter (66F - Cold Holding). Person in charge stated it had been out for approximately 2 hours and placed in into the Reach in cooler. Educated Person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corrective Action Taken

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed on cooks line in front kitchen area employee engaged in food preparation with a watch on wrist. Employee removed wrist watch and washed hands. Corrected On-Site Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation on cooks line in front kitchen area. Employee put on beard guard and washed hands. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Standing water in floor drain in front of ice machine in main kitchen area. Person in charge stated that she has a call in for repair.

Intermediate - Spray bottle containing toxic substance not labeled. Observed in back kitchen area chemical bottle not labeled. Person in charge stated it was grease lift cleaner and labeled it accordingly.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation with a wrist watch. Educated Person in charge and employee removed watch and washed hands. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.

Basic - Employee with no beard guard/restraint while engaging in food preparation on cooks line. Person in charge had employee put on beard guard and wash hands. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area above grill and fryers hood filters soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed, multiple employees preparing food with jewelry,watches and wrist bans. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed no beard guard on employee preparing food on cooks line. Person in charge gave employee a beard guard. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees preparing food and serving food with Jewelry,watches and wrist ban.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed 2 employees with no beard guard. Educated Person in charge on hair restraint. Both employees put on beard guards and wash hands. Corrected On-Site

Basic - Open dumpster lid. Person in charge closed dumpster lid. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves no Handwashing. Stopped employee and explained proper protocol for Handwashing and glove use. 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 with soiled gloves wiped gloves with paper towels and went to do food preparation. Stopped employee and explained proper protocol for Handwashing and glove use. Employee removed soiled gloves, washed hands and put on clean gloves. Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. Observed cove molding missing left of Walk in cooler door across from dishwasher in main kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Manager posted. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed outside of dishwasher soiled across from Walk in cooler.

Basic - Open dumpster lid. Manager closed. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like substance on wall between dishwasher and 3 bay compartment sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese at 51° on top of Reach in cooler. Manager corrected by immediately discarding cheese on top of stack in food pan. Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. Observed missing coving tile outside Walkin cooler door. As a repeat violation the importance of following proper protocol with this violation was reinforced with the manager. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic food containers that were wet nesting. Manager corrected immediately by allowing containers to air dry. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed buildup of dust on Walkin cooler fan cover as well as vent above mop sink