FIRST WATCH RESTAURANT #174

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - smoked salmon (46F - Cold Holding). Manager voluntarily discarded. - From follow-up inspection 2025-11-07: - smoked salmon 45f Time Extended

Basic - Old food stuck to clean dishware/utensils.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - zucchini over cooked gravy

Basic - Accumulation of debris on exterior of warewashing machine.

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

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

Basic - Carbon dioxide/helium tanks not adequately secured. By back door Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Small white cutting boards on cooks line and dry dish area

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm operator replaced

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in 71° water

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -underside of the cooler lids have a sticky build up

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At 5e dish area a black mold like substance is present

Basic - Accumulation of debris on exterior of warewashing machine. Top of the machine

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in the walk in cooler have a white mold like substance present

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Kiwi not washed at the front line Corrected On-Site

High Priority - Dented/rusted cans present. . Black beans can damaged operator discarded Corrected On-Site