FIRST WATCH #0169

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over chicken in reach in cooler at end of cook line, shrimp moved. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. whipped cream (67F - Cold Holding) sitting out on counter in server area, per manager screw, has been constantly taken in and out of cooler for less then a couple of hours, cream put back in reach in cooler. shredded cheese (45F - Cold Holding) in walk in cooler, per manager door has been constantly open for a delivery for less then 1 hour, rechecked at 43F after 30 minutes. raw bacon (59F - Cold Holding) in speed rack in ware washing area, per manager rack was pulled out of walk in cooler for delivery less then 1 hour ago, rack put back in walk in cooler. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in ware washing area, employee corrected during inspection. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Missing cut greens held on time control above make line on cook line.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Bags of unwashed grapes and unwashed strawberries stored over bins of prepared cut potatoes in walk in cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Container of ricotta cheese thawing under warm running water inside hand wash sink at prep area, ricotta removed and placed under cold running water in prep sink.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice machine in prep area by ovens. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. One employee on cook line preparing food, employee corrected during inspection. Corrected On-Site

Basic - Stored food not covered. Tray of biscuits in back storage area on sped rack, employee corrected during inspection. Corrected On-Site

Basic - Time/temperature control for safety food thawed under hot running water. Container of ricotta cheese thawing under warm running water inside hand wash sink at prep area, ricotta removed and placed under cold running water in prep sink.

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. Employee handling soiled dishes while placing them into dish machine with gloved hands then handled clean dishes coming out of dish machine without washing hands or changing gloves. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (54F - Cold Holding); pancake batter (48F - Cold Holding) in dispensers inside pan in top section of reach in cooler sticking out over containers, per manager both items have been in dispensers less then 2 hours, both items placed on time control. Corrective Action Taken Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pancake batter (70F,70F - Cooling, after 45F minutes 69F,65F) in deep, covered, stacked, plastic containers in walk in cooler, employee separated containers and removed lids and placed in walk in freezer between temperature checks Corrective Action Taken

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

High Priority - Dented/rusted cans present. See stop sale. 1 dented can of evaporated milk on shelf in prep area in back of kitchen stored with other can of evaporated milk and bags of sugar.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Server dropped off dirty dishes to ware washing area and washed hands at hand wash station by dish machine for less then 10 seconds, inspector spoke to employee, employee rewashed hands for longer then 10 seconds. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pancake batter (47F - Cold Holding) in dispenser sitting in pan in top section of reach in cooler on make line, per employee batter has been in dispenser less then 1 hour, employee moved dispenser to bottom section of cooler, discussed holding batter in dispenser on time control with manager. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station at end of make line. Repeat Violation

Intermediate - No soap provided at handwash sink. At hand wash station in server area.

Basic - Damaged/spoiled/recalled food not properly segregated. 1 dented can of evaporated milk on shelf in prep area in back of kitchen stored with other can of evaporated milk and bags of sugar.

Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash station in serve4 area.

High Priority - Toxic substance/chemical improperly stored. Two chemical spray bottles stored hanging off of shelf by the office area with boxed container of bread. Operator relocated the chemical spray bottles. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink at the end of the main cook line unable to dispense paper towels, operator adjusted the dispenser to make paper towels available. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf at the end of the warewashing line closest to the prep area, clean metal containers stacked while wet. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bulk sugar container at the wait station shelf missing product labeling. Operator labeled the bulk container. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On the bottom shelf of the prep line, clean white cutting boards stored with food debris residue staining.

Intermediate - No soap provided at handwash sink. At the hand wash sink at the end of the main cook line, no hand wash soap available. Operator provided hand wash soap. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee apron stored on shelf in the waitstation area over single service portion cups and cans of food. In the back prep area, white apron stored over clean glass bottles. Operator relocated all employee items to the correct storage location. Corrected On-Site Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. One employee on the main cook line actively working with food with no beard guard. Operator had employee use a beard guard. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. In the back prep hallway, clean metal and plastic containers stored on shelves stacked while wet. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on clean prep table at the server pass through window. Employee relocated the wet wiping cloth. Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. On the storage shelf at the end of the cook line closest to the office, chemical spray bottle stored with dinner napkins. Operator relocated the chemical spray bottle to the correct storage location. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash sink in the dish area, operator replaced the roll of paper towels. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on dry storage shelf with single service carry out lids. Operator relocated the employee jacket. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelves in the prep area, multiple containers stacked while wet.

Basic - Food stored on floor. In the walk in freezer, containers of frozen bread stored on the floor. Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. In the reach in cooler at the end of the main cook line, avocados and kiwis with the labels still attached. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on counter in front of the soda dispenser in the wait staff area. Operator relocated the wet wiping cloth to the sanitizer solution bucket. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time Temperature Controlled for Safety Whipped cream butter, at wait-station, prepped earlier today not discarded by end of allotted time. (Establishment time tracking mechanism, IPAD, showed 10:07am start time for whipped cream butter but was intended for new batch of butter found in walk in cooler. ) stop sale issued.

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Whipped cream butter, at wait-station, prepped earlier today not discarded by end of allotted time. (Establishment time tracking mechanism, IPAD, showed 10:07am start time for whipped cream butter but was intended for new batch of butter found in walk in cooler. ) stop sale issued.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Prep line.

Basic - Carbon dioxide/helium tanks not adequately secured. Unsecured co2 tanks by kitchen.

Basic - Floor soiled/has accumulation of debris. Soiled floors by kitchen, prep area, dry goods. Repeat Violation

Basic - Food stored on floor. Bag of salt used for water softener on floor by water softener. Moved by manager Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack. Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocados with lables still on : prep table.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook on line put gloves on without washing hands. Inspector coached cook on correct hand washing procedure. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Noticed one live fly kitchen area. Fly killed and discarded. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hard boiled eggs end of line 48°F Pulled out 20 minutes prior. Moved to underneath cooler. Pancake batter middle of line 64°F Pulled to line 1 hour prior. Placed in cooler below. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink faucet,breaker missing on opposite side of splitter where chemical hose is attached. Breaker present but incorrect placement.

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink by office blocked by cover for silverware rolling. Cover removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Server rinsed off glasses in hand washing sink by server area. Repeat Violation

Basic - Clean wiping cloth supply not properly stored. Red sanitizer bucket below prep line next to the waffle batter mix. Bucket moved properly stored. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles stored in kitchen area on shelf with Togo items. Both bottles discarded. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage containers stored on rack in prep area.

Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. Floor in walk in freezer. Floor under prep tables in prep area. Floor under oven and ice machine in prep area. Floor under center service station. Walls behind dish area.

Basic - Old labels stuck to food containers after cleaning. Clean storage containers, stored on rack by prep area. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened Employee Gatorade stored in small reach in on cooler on server line. Drink discarded. Corrected On-Site