FIRST WATCH #1138

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed multiple food employees with heat gloves on and putting plastic gloves on top. No handwash. Coach manager.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched face and handled clean plate with ready to eat food to serve to customer. No handwash. Coach manager and manager coached employee.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon (54F - Cold Holding) in a double metal pan at reach in cooler across cook line. As per manager for less than an hour. Manager removed product from double metal pan and stored product properly.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clear container not properly air-dried stored at shelves at preparation area at the kitchen entrance. Repeat Violation

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. GM was unable to answer proper calibration questions. reviewed calibration of thermometer with GM. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clear container not properly air-dried stored at shelves in the dry storage area.