FIRST WATCH RESTAURANTS #99

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/

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler- First temperatures taken 9:30 am. sausage (46F - Cold Holding,10:15am 45F ); sour cream (46F - Cold Holding 10:15am 45F); butter (46F - Cold Holding, 10:15am 45F); cooked chicken (43F - Cold Holding); egg mixture (46F - Cold Holding, 10:15am 45F); (46F); honey dew (46F - Cold Holding, 10:15am 44F). The walk in cooler had gone into defrost prior to the second temperatures being taken. I suggested talking to a service professional to see if the defrost cycle time can be changed to a time when the store is not so busy or closed for the day. They are not open for dinner. Operator had 2 deliveries this morning and stated that the walk in cooler door was open approximately 45min. The ambient air temperature in the walk in cooler was 43F. Operator stated that the refrigeration unit for the walk in cooler was replaced. Discussed opening the freezer door temporarily to drop the temperature of the walk in and then monitor to determine if the unit is functioning properly. Operator had taken the temperature of the unit this morning at 7:39am and the temperature was 36F. Repeat Violation Admin Complaint

Basic - Insect control device used to electrocute or stun insects not designed to retain insect within the device. Racket type bug zapper no designed to retain insects stored with food on top of box next to bread. Operator removed device Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of dish machine Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler-Turkey 46F cold hold, Ham 46F cold hold , sausage 46F cold hold, cooked beef 47F cold hold, Other food items in cooler were prepped this morning. The operator took food temperatures this morning and stated that all food was 40F and below. Ambient temperature of the walk in cooler is 46F. Repeat Violation Admin Complaint

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of dish machine. Warning

Basic - Raw fruits/vegetables not washed prior to preparation. Manufacturers label remains on avocado after it has been cut. Discussed with operator the need to wash and remove stickers before food prep. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish machine Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Honeydew melon cold holding on cook line 61°F, employee moved to walk-in. Walk-in cooler turkey sausage gravy (44°F - Cold Holding); turkey (44°F - Cold Holding); smoked salmon (44°F - Cold Holding); yogurt (45°F - Cold Holding); quinoa (45°F - Cold Holding); manager opened connected walk-in freezer to cool walk-in cooler and placed a work order for service Corrective Action Taken Repeat Violation

High Priority - Toxic substance/chemical improperly stored on front wait counter on bus tray next to hot sauce and other ready to eat foods. Manager moved 2 sanitizer spray bottles Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in back food prep area. Manager stocked paper towels. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Accumulation of black mold-like substance in the interior of the ice machine. Manager cleaned. Corrected On-Site

Basic - Carbon dioxide tanks in storage by walk-in cooler not adequately secured. Manager secured. Corrected On-Site

Basic - Clean ladle hanging next to handwash/food preparation sink exposed to splash. Manager moved ladle. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Small cups wet and stored together on drying rack, employee rewashed. Corrected On-Site

Basic - Ice bucket not stored inverted or in a protected manner. Manager inverted bucket. Corrected On-Site

Basic - In-use tongs stored on oven door handle between uses. Manager relocated tongs. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board at cook line. Manager removed. Corrected On-Site