FIRST WATCH RESTAURANT #136

High Priority - Cook drank from an open container touching the rim , where his mouth had touched and then engaged in food preparation, handled clean spatula, without washing hands. Cook went to wash his hands and put a fresh pair of gloves on. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Turkey sausage (129F-132F - Hot Holding) next to grill on cook line. Operator stated Turkey sausage was cooked 2 hours ago and placed in steam table. Observed steam table is off. Operator stated breaker off. Cook reheated sausage to 172F on grill and placed back in steam table. Manager reset breaker. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary in triple sink 500+ppm. Operator diluted sanitizer to 200ppm. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed 500+ppm, all sanitizer containers. Operator set up fresh solution of 200ppm in all sanitizer containers. Corrected On-Site

Basic - Hot Water leaking from faucet at hand sink in dish area and cook line. Operator stated work ordered.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed kale above pineapple juice Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed case of unwashed kale above cut fruit. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Operate secure the Carbon dioxide/helium tanks. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observe unwashed tomatoes above shredded cheese l

Basic - No Heimlich maneuver/choking sign posted. I emailed sign.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe sausage (101F - Hot Holding) less then hour. Operator reheated sausage to 176°F. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

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. Observe employee handling dirty dishes and without washing hands handling clean dishes. Employee washed hands. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects on trash can by back door. Back door area is the ware washing area and is separated from the cook line by a wall with two open doorways.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (53°F - Cold Holding); salmon (47°F - Cold Holding). Items on table for under two hours, operator iced all protein items. Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine.