FIRST WATCH RESTAURANT #276

Intermediate - Handwash sink in kitchen area not accessible for employee use at all times due to pan of water being stored inside. Manager removed. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Manger instructed employee to clean. Corrected On-Site

Basic - In-use paper towel used under cutting board. Manager removed. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Manager removed. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Manager advised employee to clean. Corrective Action Taken

Basic - Floor area(s) covered with standing water. Located in warewash and prep area. Manager instructed employee to clean. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed all foods temperatures greater than 41°F; cut lettuce (64F - Cold Holding); cut melon (61F - Cold Holding); raw salmon (68F - Cold Holding); cut tomatoes (70F - Cold Holding) All were located in kitchen reach in cooler. As per manager All foods had only been in cooler for about an hour. Manager removed all foods from bottom portion and added ice to top portion. Manager called maintenance to come repair. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Located in waiter station. Manager uncovered making it accessible. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler with ambient temperature of 65°F. As per manager all foods had only been in cooler for about an hour. Manager removed all foods from bottom portion and added ice to top portion. Manager called maintenance to come repair. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. Located in waiter station.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining a pan of bacon. Manager removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs stored on prep table at 55F - Cold Holding. As per chef eggs had only been out for about 30 mins.

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. Observed pooled eggs stored on prep table at 55F - Cold Holding with no time marking. As per chef eggs had only been out for about 30 mins and time as of public health is used. Manager added time. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink in waiter station being used as dump sink. Manger coached team and cleaned sink. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Manager instructed employee to clean. Corrective Action Taken

Basic - Floor area(s) covered with standing water. Located in warewash and prep area. Manager instructed employee to clean. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining a pan of bacon. Chef removed. Corrected On-Site

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Observed cases of raw shell eggs being stored on top of various ready to eat foods. Manager rearranged. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following foods temperatures greater than 41°F cut chicken (64°F - Cold Holding); diced ham (69°F - Cold Holding); cooked sausage (58°F - Cold Holding); cut tomatoes (61°F - Cold Holding) All were located in reach in cooler designated for omelette. Manager moved all foods to walk in cooler. Corrective Action Taken

Basic - Equipment in poor repair. Observed reach in cooler with ambient temperature of 71°F. As per manager he is aware of the situation and has a work order in place. Corrective Action Taken

Basic - Wiping cloth sanitizing solution stored on the floor. Located under 3 compartment sink. Manager moved to shelf. Corrected On-Site