FIRST WATCH RESTAURANT #193

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -reach in cooler across from egg station chicken 51f,turkey 46f,sausage 51f,ham 47f per manager less than 4 hours placing ice bags on product -reach in cooler by drink station dairy 46f less than four hours Corrective Action Taken Warning

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -server using a cheese shredder to place cheese on salad Warning

Intermediate - Handwash sink not accessible for employee use at all times. -trash can on front of handsink on cookline Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - cookline and expo Corrected On-Site Warning

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. -screen states 108f manager has called tech Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -bags and coat on storage shelf by office Warning

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

Basic - Employee with no hair restraint while engaging in food preparation. -expo person Warning

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

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

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. -employee touched apron while preparing food on cookline. Manager corrected employee Corrective Action Taken Warning

High Priority - Live, small flying insects found -1 fly by back door Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced cheese 46f and 52f less than 4 hours,cut sausage 46f Corrective Action Taken Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. -manager corrected employee Corrective Action Taken Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -cookline Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Warning

Basic - No Heimlich maneuver/choking sign posted. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease Warning

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

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -bar 0 ppm Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced turkey 57f,salmon 69f less than 2 hours ,per manager pulled cart out of walk in cooler to put truck away -reach in cooler across from egg station Swiss cheese 51f,shred cheese 49f,sausage 46f, Ham 46f,turkey 46f,cut tomatoes 47f,sausage 49f Per manager less than 3 hours Corrective Action Taken Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -butter manager discarded Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sausage 99f,gravy 124f advised t9 reheat Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. -spray bottle with sanitizer hanging on shelf with single service items Corrected On-Site Warning

Intermediate - Handwash sink not accessible for employee use at all times. -trash can in front of hand sink Corrected On-Site Warning

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. -observed 1 serve safe,safe staff employee training card. Manager showed other certificates that did not have the Original Serve safe/safe staff on the certificate Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -on shelf under prep table by bread Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -walk in cooler roast beef 46f,Tcs batter 46f -walk in cooler on cart corn,ham,Tcs soup 46f to 47f per manager cart was out of walk for a little while they cracked eggs. Reach in cooler chocolate milk 47f Tech on site Warning

Intermediate - Handwash sink used for purposes other than handwashing. -debris in handsink at bar Corrected On-Site Warning

Intermediate - No soap provided at handwash sink. -bar Corrected On-Site Warning

Basic - Accumulation of debris on exterior of warewashing machine.- around doors Corrective Action Taken Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Corrective Action Taken Warning

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Warning

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -spatulas at cookline Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chicken 56f,sausage 57f,sliced cheese 60f,sliced cheese 50f less than 4 hours advised to keep a lower level. Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -egg,potatoes less than 4 hours Per manager food was 41f or below when her took temperatures Corrected On-Site Warning

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. -turkey/sausage gravy 121f Warning

Intermediate - Handwash sink not accessible for employee use at all times. -blocked by container Corrected On-Site Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -quat Warning

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Cookline Warning

Basic - Accumulation of debris on exterior of warewashing machine. -top of dishmachine Warning

Basic - Ice buildup in walk-in freezer on floor. Warning

Basic - Old labels stuck to food containers after cleaning. Warning

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. Employee placed cell phone in pocket with gloved hands and continued to prepare food. Manager had employee change gloves and wash hands Corrective Action Taken Warning

High Priority - Raw animal food stored in same container as ready-to-eat food. Raw salmon with rte to eat food top of cooler. Corrected On-Site Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Viewed iPad holding times items just marked ,Potatoes,eggs,butter pulled around 7am per manager. Manager marked current time. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Cookline hand sink blocked by trash can Corrected On-Site Warning

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. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Wait station and bar Warning

Basic - Accumulation of debris on exterior of warewashing machine. Top of dishmachine Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site Warning

Basic - Floor soiled/has accumulation of debris. Under ice machine and storage shelf Warning

Basic - Single-service articles improperly stored. Sleeves of cups on floor behind storage shelf Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind Dishmachine Warning