FIRST WATCH RESTAURANT #84

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw smoked salmon over fully cooked turkey at cook line flip top cooler. Operator stored products properly. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean Plates and bowls not inverted at storage rack by cook line. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Waffle batter (butter and milk) (55F - cold holding) Observed sitting on an ice bath, not fully submerged in ice bath. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator submerged product into ice bath. Corrective Action Taken Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed outdoor flying insect Insect repellent not labeled by chemical shelf. Operator labeled properly. Corrected On-Site

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean Mixing bowls stored on rack that has an accumulation of rust.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (46F - Cold Holding) Observed in overstocked pan at flip top cooler on cook line. Operator cut portion in half. Per operator, out prepared or portioned today. Per operator, out of temperature for approximately 15 minutes. Corrective Action Taken

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw turkey burger stored over cooked sausage patties in walk in cooler. Operator rearranged items. Corrected On-Site

Basic - Food-contact surface not smooth and easily cleanable. Cook is using a paper towel on the cutting board to prepare a sandwich. Cook discarded paper towel. Corrected On-Site

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

High Priority - Employee began working, touching unwrapped single-service to go items, packaging to go foods without first washing hands. Employees had just entered kitchen to start work. Employee went to wash his hands. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as Pooled eggs, butter bread held using time as a public health control has no time marking and the time removed from temperature was one hour ago, stated manager. Manager time marked items. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times utensils in sink and container stored on top of sink In wait area/ entrance to kitchen. Operator removed items. Corrected On-Site

Basic - Employee beverage container on a food preparation table next to mixer in prep area. Operator discarded. Corrected On-Site

High Priority - Employee touched soiled surface ( pushed down garbage) then handled clean equipment or utensils, ( touched spatula ) without washing hands before putting new gloves on Manager educated employee; employee washed hands and put new gloves on; Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- at cook line next to butter pan on flat top Operator discarded water Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw cold smoked salmon over shredded cheese in sandwich table at cook line; Operator stored properly Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw turkey sausage over raw pork bacon in walk in cooler ; Operator stored properly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced roast beef (42-50F - Cold Holding) in sandwich table across from flat top chicken (41-50F - Cold Holding); in small cold holding unit at egg station As per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; foods overstocked; moved to bottom part of the cooler Corrective Action Taken Repeat Violation Admin Complaint

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- all foods listed on the form like potatoes, butter and cracked pasteurized eggs at cook line; as per operator food on time since 9:00 am; operator time marked. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. roasted corn (73-72F - Cooling)at 10:00 to 73 at 10:10 since 8:30 on the speed rack next to walk-in cooler; food left at room temperature to cool; at this rate food will not reach 70 F within 2 hours; operator moved food to walk-in cooler;

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink next to corn bread and other foods and spices on the rack next to steam table Operator stored properly Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Car keys stored above corn bread on the rack by steam table Operator removed Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting- water carafes at servers area not inverted to properly dry before refilling them with water to be served to the customers; Educated operator Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladle standing in water at 88 F at cook line Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit- all units at cook line

Basic - Silverware/utensils dried with a towel/cloth. Plates dried with cloth towel. Operator educated employee Corrective Action Taken

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- at cook line; Operator changed water Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (41-52F - Cold Holding) in sandwich table at cook line; as per operator food is received sliced; no preparation; food out of temperature for less than 30 minutes; food overstocked; food moved underneath to quick chill; Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Educated operator

Basic - Floor not cleaned when the least amount of food is exposed- by the waitresses and dry storage areas;

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit Ice cream scoop stored in water at 75 F on the cart in the kitchen Operator discarded water

Basic - Wiping cloth sink and surface compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (0)- sink and surface Triple Sink (0) sink and surface Operator unable to fix solution;

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- at cook line Operator changed water Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pork sausage and turkey sausage over pasteurized cracked eggs - reach in cooler next to oven at cook line; Operator stored properly Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. broccoli cheddar soup (110-119F - Hot Holding)in steam table at cook line; as per operator food out of temperature for less than 4 hours; food moved on the stove to be reheated to 165 Corrective Action Taken

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink- no quaternary solution test strips

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator switched to quaternary sanitizer Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Used disposable gloves in the handwash sink/corrective action taken/operator removed used gloves. Corrected On-Site

Basic - Stored food not covered. Biscuits/walk in freezer/corrective action taken/operator covered foods. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Garbage can in front of hand wash sink/cookline/corrective action taken/operator removed garbage can. Corrected On-Site

Basic - Stored food not covered. Chocolate chips/walk in freezer/corrective action taken/operator covered foods. Corrected On-Site