FIRST WATCH RESTAURANT

Basic - Carbon dioxide/helium tanks not adequately secured. Small tank not secured, operator secured small tank with others. Corrected On-Site

Basic - Equipment in poor repair. Warped gaskets on reach in cooler on expo line

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets at ice machine not inverted. Operator inverted ice buckets.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open half and half in walk in cooler not date marked Open milk in reach in cooler in expo area not date marked Operator unsure of when either was opened

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Kiwis with stickers still on stored under make table on cookline with ready to eat product Operator removed Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pumpkin pancake batter (58F - Cold Holding)per operator less than an hour. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler door where batter is.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of ice machine Handwashing sink in expo area

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Expo area chocolate syrup Operator wiped out Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwashing sink kitchen. Paper towel in drain. Operator removed. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries and blueberries Over bags of pre sliced onions in walk in cooler

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Approximately 2 ounces of raw salmon 50F at approximately 1:45pm, in maketable since start of business, approximately 6am, per operator. Operator discarded salmon. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw salmon 50F at approximately 1:45pm. Placed in maketable at start of business, approximately 6am. Operator discarded. Raw shrimp 48F, in maketable for 2 hours per cook. Operator placed shrimp on ice and in reach-in cooler to rapid cool down to 41F. Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine. Dust and food debris on top of dishmachine.

Basic - Cutting board has cut marks and is no longer cleanable. Operator discarded and replaced Corrected On-Site Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. Provided one to operator. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on counter in servery station. Corrected On-Site

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Server dropped off dirty plates went to handsink next to cook line wash hands with water for less then 10 seconds then went back to tables Operator coached employee to always wash hands for at least 30 seconds Corrective Action Taken

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.Employee touched chemical to clean them touched face then went to plate ready to eat food no glove change Operator coached employee to always to remove gloves and wash hands after completing different task Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. Small white cutting board on cook line Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while rpepareing ready to eat pineapple Operator removed Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Plastic containers in back area storage

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind stand mixer back prep area walls dirty

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee on cook line wiped forehead with glove then attempted to go back to work Operator coached employee to remove gloves and wash hands Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. On cook line Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employees on cook line Operator gave cooks on line beard guards Corrected On-Site

Basic - Light not functioning. On cook line

Basic - Open dumpster lid. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters in server area Operator covered Corrected On-Site Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocado on cook line being ready to use

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee did not change gloves will changing different task, Operator coached employee to always change gloves and wash hands before performing a new task Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork sausage (108F - Hot Holding); breakfast sausage (120F - Hot Holding) operator reheated back to 165 F Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Trash can blocking cook line trash can Operator moved Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cook line

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Kitchen speaker Operator corrected by moving item Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Trays near dishwasher Metal 1/3 pans back area

Basic - No handwashing sign provided at a hand sink used by food employees. Cook line sink Operator corrected by putting back sign Corrected On-Site

Basic - Open dumpster lid.

Basic - Single-service articles not stored inverted or protected from contamination. On top of cook Operator corrected by inverter Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop kept in water

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. 0 ppm

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Manager coached. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed cooked food items in hand wash sink at cook line

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed 2 cooks at cook line.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed with operator 4 flying insects at mop sink. Next routine inspection per Lisa F.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed dishwasher handling dirty dishes and then handle clean without washing hands and changing gloves. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shallots at 47° and cooked chicken at 46° on prep line by cook line. Operator removed and placed in reach in cooler for recovery.

Basic - Current Hotel and Restaurant license not displayed. Operator printed on site. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed 4 plastic containers by dishwasher. Operator corrected and coached employee on proper procedures. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Operator posted during inspection. Corrected On-Site