FIRST WATCH RESTAURANT #86

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed waffle area prep table soiled with food debris and soiled gloves Operator cleared Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Floor soiled/has accumulation of debris. Floor soiled at walk in freezer

Basic - Floors not maintained smooth and durable. Observed floor in disrepair walk in freezer

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 chlorine dishwasher sanitizer at 0 ppm. Operator re ran machine to 50 ppm at time of inspection. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employees return from outside through back door into kitchen and begin food prepping and handling clean food equipment without washing hands first. Operator educated employees on proper hand washing employees washed hands Corrective Action Taken

Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handle soiled with debris

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (41-49F - Cold Holding); in cooler at cook line ; not portioned or prepared today; food overstocked; food out of temperature for approximately 1 hour; smaller portions made; cream (44F - Cold Holding) in cooler at servers station Not portioned or prepared today; cooler door left opened for approximately 15 minutes; door closed Corrective Action Taken

Intermediate - Nonservice animals in the food establishment or on premises- dog on the outside dining area; Advised to apply for permit from municipality

Basic - Standing water in bottom of reach-in-cooler- dirt cooler at servers area;

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Peep hole missing on kitchen exit door, manager placed scotch tape on both sides of peep hole Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven doors and push cart at cook line Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In egg reach in cooler Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Rusted shelves in salad reach in cooler

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink at cook line

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dust on wall over ice machine

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 51 degrees, cut melons/stored within 2 hoursprep cooler#3/cook line/corrective action taken/operator iced down Tcs foods. Corrective Action Taken

Basic - Food stored on floor. Bread/kitchen/corrective action taken/operator stored foods properly. Corrective Action Taken

Basic - Stored food not covered. Biscuits/walk in freezer/corrective action taken/operator covered foods. Corrective Action Taken

High Priority - Dented/rusted cans present. See stop sale. Fire roasted salsa/storage area

Basic - Working containers of food removed from original container not identified by common name. Liquid substitute butter/spray bottle/corrective action taken/operator labeled food. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top refrigerator chorizo sausage (46F - Cold Holding) due to be overfilled Operator removed and placed in lower unit Corrective Action Taken

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler/corrective action taken/operator installed new thermometer. Corrective Action Taken

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Kitchen/corrective action taken/operator serviced paper towel dispenser. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Employee restroom/temperature at 82 degrees at time of inspection. Corrective action taken/operator called for service. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon over Ready-to-eat foods in Walk-in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of Dish machine unclean.