FIRST WATCH RESTAURANTS INC #137

Intermediate - Handwash sink not accessible for employee use at all times. Frying pan in hand sink on cook line, removed Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops in 122F water in steam table, manager increased temp Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Whole kiwis in prep cooler on cook line with stickers

High Priority - Raw animal food ( smoked salmon ) stored with /not properly separated from ready-to-eat food ( precooked chicken) . Reviewed with manager . Manager rearranged food . Corrected On-Site

Intermediate - Stained cutting boards at cook line. Manager to replace cutting boards .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut onions 46 F on shelf in walk in cooler . Temperatures taken this day . Manager voluntarily discarded onions Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine on the top area. Manager cleaned area . Corrected On-Site

Basic - Clean plates and cutting boards stored below ceiling vents exposed to splash at cook line . Manager cleaned plates and cutting boards and relocated these items Corrective Action Taken

Basic - Condensation or other drainage not disposed of according to law. AC condensation dripping onto cook line prep and food storages . Manager has a scheduled service for this day . Manager dried accumulated condensation from ceiling vents and will regularly clean them as needed until service is provided . Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting- metal pans stacked in dish washing area . Reviewed with manager . Manager separated pans . Corrected On-Site

Basic - Garbage on the pad around dumpster. Shred dumpster . Reviewed with manager .

Basic - Nonfood-contact surface ( fans) soiled with dust at cook line . Employee discarded fans . Corrected On-Site

Basic - Uncovered food stored below AC condensation. exposed to splash at cook line . Manager covered food and wiped down ceiling vents . No drips observed last 50 minutes of inspection . Manager monitoring ceiling vents and service scheduled this day. Corrective Action Taken

Basic - Wet mop not stored in a manner to allow the mop to dry in mop sink area. Manager hung mop to air dry . Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey 53 F , ham 60 F , 59 F roast beef in top section of cooler at cook line opposite grill -temperatures taken under 1 hour - manager placed food on ice packs recheck 41 F turkey, 42 F ham manager voluntarily discarded roast beef Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by trashcan and wiping bucket at end of cook line -reviewed with manager hand wash sinks must be accessible at all times - manager relocated items Corrected On-Site

Basic - Hand wash sign does not state food employees must wash hands before returning to work at front counter and end of cook line hand wash sinks Repeat Violation

Basic - Water softener salt (food) stored on floor in dishwashing area - manager relocated salt Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Measuring cup stored in hand wash sink on cook line. Operator removed cup. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Dishmachine exterior have accumulation of dust/debris.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line.

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet plastic containers stored on shelf in dish area.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sign in men's restroom does not state employees must wash hands before returning to work. Emailed operator hand wash sign.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers doors on cook line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler in front of flat top grill interior soiled with food debris.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Discussed with operator and employee washed hands and changed gloves. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken (48F - Cold Holding); operator added ice bag to food item. Corrective Action Taken

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cook line shows accumulation of debris on interior.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stove top has accumulation of food residue

Intermediate - Handwash sink used for purposes other than handwashing. -observed food particles and pitcher in hand sink next to cooks line

Intermediate - No soap provided at handwash sink. -hand sink at front counter

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cutting board has cut marks and is no longer cleanable. -cutting board at cooks line

Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic containers at dish drying rack Repeat Violation

Basic - Floor area(s) covered with standing water. -in the walk-in cooler Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -utensils at prep table in water at 109 degrees Fahrenheit Operator corrected to 135 degrees Fahrenheit Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mixer head has accumulation of food residue -walk-in cooler shelves have ac of mold-like residue Repeat Violation

Basic - Old labels stuck to food containers after cleaning. -plastic containers at dish drying rack

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -boxes of unwashed avocados over cooked bacon in walk-in cooler Operator rearranged during time of inspection. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. -squeeze bottle at hand sink Operator labeled during time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler across stove top: cooked sausage 61 degrees Reach-in cooler next to stove top: cooked chicken 51 degrees F. Operator cut portions and placed in bottom portion of cooler Corrective Action Taken Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink of cook line next to wall

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink next to handwash sink of front line. Employee removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Steel storage containers on dry rack

Basic - Floor area(s) covered with standing water. Under ice machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold-like substance on base components of soda fountain near nozzles

Basic - Unwashed fruits/vegetables stored over ready-to-eat food. Unwashed tomatoes over ready-to-eat kale. Operator rearranged Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 48°F cold hold corrected to 46°F cold hold, shredded cheese 51°F cold hold corrected to 42°F cold hold,deli meat 47°F cold hold corrected to 43°F cold hold, all items are in the same refrigeration unit at the end of the cook line. I a very hot area of the kitchen. There was a gap between pans observed. Operator placed items in ice for quick cool. Temperatures were out of safe zone for less than 4 hours.

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

Basic - Floor soiled/has accumulation of debris. Behind and under fixed equipment Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Repeat Violation