FIRST WATCH RESTAURANT #289

High Priority - Live, small flying insects found 2 small live flies observed during inspection. 1 located in office and the other located in area of dish washer. No contamination observed. Discussed the import of keeping establishment free from vermin?

High Priority - Toxic substance/chemical improperly stored. Hand lotion on prep table near clean silverware. Operator removed hand lotionCorrected On-Site Corrected On-Site

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.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table next to clean equipment Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. 1 employee engaged in food preparation no hair restraint. Discussed the importance of of using hair restraints when involved in food preparation.

Basic - Garbage on the ground and/or pad around dumpster. Garbage and grease around garbage compactor.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw cold smoked salmon above ready to eat ham in walk in freezer. Salmon not commercially packaged. Operator relocated salmon. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket ver 400ppm. Strip turned blue. Operator refilled bucket, tested 200ppm Corrected On-Site

High Priority - Raw animal food ( raw salmon ) stored over/not properly separated from ready-to-eat food ( horseradish sauce ) at cook line -manager rearranged food Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bib at mop sink

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory on the speciality menu . Raw animal foods must be fully cooked prior to service.Manager posted consumer advisory Corrected On-Site

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Reading 98 F -manager has service call in place

Basic - Garbage on the ground and/or pad around dumpster - shared with other businesses

Basic - In-use tongs stored on equipment door handle between uses at cook line near hand wash sink. Manager relocated tongs Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees in food prep and dishwashing areas - manager to get news signs this day

Basic - Standing water or very slow draining water in handwash sink at cook line -discussed with manager

Basic - Drain cover(s) missing. Mop sink

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - mixed greens 57 F in bowl on top section of reach in cooler -temperatures taken this morning - manager voluntarily discarded Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine - top area of machine Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee keys on shelf next to plastic wrap and above prep table - manager relocated items Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees in prep area - manager placed sign at hand wash sink Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in mens restroom- water at 71 F - Plumbing service scheduled for following day

Basic - Accumulation of debris on exterior of warewashing machine. - employee cleaned dish machine exterior Corrected On-Site

Basic - Drain cover missing at mop sink

Basic - Floor soiled/has accumulation of debris in walk in freezer

Basic - Unwashed fruits/vegetables stored with ready-to-eat food in walk in cooler - employee rearranged food Corrected On-Site Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area at mop sink, three flying insects. Operator stated service had been requested to address flying insects at mop sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on soda nozzles. Operator had employee clean and sanitize nozzles. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in hand wash sink on cook line. Discussed with operator hand washing sink is for washing hands only.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized ice machine Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - No Heimlich maneuver/choking sign posted. Operator printed from on line and posted. Corrected On-Site Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees in mens bathroom. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Operator rearranged unwashed produce away from ready to rat food onto a .separate shelf. Corrected On-Site

Basic - Water softener salt (food) stored in a location that is not clean and dry.operator move salt to lower shelf Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked ham 46/50F , 46F cooked chicken in top section of cooler at cook line- manager placed in freezer - recheck cooked chicken 41F , cooked ham 50 F - manager to monitor temperature then relocate ham once the temperature is 41F or below Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Spray bottles of cleaners stored next to boxes of gloves in storage area - manager relocated cleaners Corrected On-Site

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/-Brandon lacks proof of food manager certification

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -2 employees engaged in food prep in food prep area , 3 employees engaged in food prep at the cook line no food manager present

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

High Priority - Toxic substance/chemical improperly stored. Spray bottles of chemical hanging from wire rack pointing of disposal cups Corrected On-Site Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Floor soiled/has accumulation of debris. Under dish washer