FIRST WATCH RESTAURANT #481

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee grabbed container from the floor and then proceeded to handle clean utensils and food without changing gloves and washing their hands- educated operator- employee washed hands. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler at cookline - cooked corn 48F at 11:10 to 48F at 11:25 (cooling since 10:50), black beans 46F at 11:10 to 46F at 11:25 ( cooling since 10:50),- at current rate of cooling food will not reach to 41F within remaining time - operator moved to walk in cooler to quick chill. Corrective Action Taken

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

Intermediate - Spray bottle containing toxic substance not labeled. At bar area - blue chemical spray bettor not labeled- operator labeled. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. At coffee station- coffee filters above coffee machine not protected- operator protected. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At server station area- employee handled dirty dishes then proceeded to handle single service to-go containers without washing their hands- educated operator - employee washed hands properly. Corrective Action Taken

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. At server station- employee handled dirty dishes then proceeded to wash their hands for 5-8 seconds- educated operator - employee washed hands properly. Corrective Action Taken

High Priority - Non-food grade paper/paper towel used as liner for food container. At cook line counter non food grade paper towel used to line container with bacon inside - operator removed paper towel and stored properly. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. At cookline employee- cooking and preparing food without hair restraint- operator provided. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. At cookline - in use bananas with stickers attached - educated operator employee removed washed properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline reach in cooler-pancake batter 45F- cold holding- food not prepared or portioned today- food out of temperature for 30 minutes- operator discarded. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline stove - large sausage 129F- hot holding- food over stacked - out of temperature for 15 minutes- operator placed on stove to reheat to 165. Corrected On-Site

Intermediate - No soap provided at handwash sink- operator provided. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At dry storage chemical spray bottle stored over single service cups/ bowls- operator removed. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. At cookline area- in use bananas with stickers attached- educated operator- employee removed. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cookline prep counter soiled cloth stored on counter- operator removed. Corrected On-Site

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. See stop sale. No Time mark for pre cooked potatoes- operator time marked. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by silverware container in wait station. Operator removed Corrected On-Site

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Items marked for TPHC have times exceeding 4 hours, but still within the four hour time limit. Discussed proper procedure and time marking with operator and operator replaced time for proper parameters Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing red substance at ware washing area not labeled. Operator labeled Corrected On-Site

Basic - Accumulation of dead or trapped insects in control devices. Observed at control device in ware washing area. Control device not located above any food preparation or clean utensil storage. Discussed with operator

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed deep overstocked container on top rail of flip top cooler with cooked sausage at 9:10am (52 - Cooling)rechecked at 9:35am same temperature, per operator product cooling for approximately 45 minutes. At the current cooling rate product will not cooled to 41°F within 6 hours. Operator transferred product to a sheet pan and moved to walk-in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Operator a deep container on top rail of Flip top cooler with portioned sliced ham at 9:04am (52°F ambient cooling), rechecked at 9:35am same temperature. Per operator product cooling for approximately 45 minutes. At the current cooling rate product will not cooled to 41°F within 4 hours. Operator transferred separated product and transferred to walk-in cooler cooling rack. Corrective Action Taken

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.at 0 ppm. Operator corrected to 200 ppm quaternary Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed dishwasher washing hands with gloves on. Operator educated employee on proper hand washing procedures. Employee removed gloves and washed hands properly, followed by putting new gloves. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container with cooked portioned chicken (51°F - Cold Holding)stored on salad cooler . Per operator product stored for approximately two hours. Per operator product not prepared or portioned today. Operator iced down Corrective Action Taken