FIRST WATCH RESTAURANT #248

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -portioned ham 39F-61F at makeline cooler across from cook line, some portions are raised above maximum fill line from equipment manufacturer, less than 1 hour. Manager removed upper portions and placed into walk in cooler, rechecked 45 minutes later at 47F continues to cool down. Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Basic - Open dumpster lid. Corrected On-Site

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 soiled apron with gloves on in between plating without changing gloves/washing hands.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -sliced roast beef, marked from prep date on 5/20 and placed into cooler on 6/1 per manager.

Basic - Employee wearing wrist watch/jewelry other than a plain ring on their hands/arms while preparing food.

Basic - In-use tongs stored on equipment door handle between uses. -tongs hanging on oven door handle on cook line Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -ladle on cook line in standing water 89F, manager stated inquiring with corporate about policy for utensils in water.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of salamander

Basic - Open dumpster lid. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. -open clam shell containers on top shelf at end of line Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced cheeses 45-46F loaded in small pan in manner that is not maintaining 41F or below due to partial product raised above recommended fill line from pan . manufacturer. Manager placed down below to cool down, stated loaded less than 60 minutes prior -sliced cheeses Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -employee placed pitcher inside hand sink on cook line -employee used handsink in warehouse washing area as dump sink. Corrected On-Site

Basic - Bag of garbage on the ground and/or pad around dumpster. -bag behind dumpster -numerous cardboard boxes, person in charge identified boxes from neighboring establishments sharing dumpster.

Intermediate - Food-contact surface soiled with food debris. -meat slicer has a light accumulation of food debris, employee cleaned Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine, employee cleaned. Corrected On-Site Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing bracelets while preparing food, operator educated employee, employee removed Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -short double door stainless steel reach-in cooler, operator installed new thermometer Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over cooking equipment have a light accumulation of grease and food debris

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -ambient air thermometer in server beverage cooler reading 60F, operator replaced Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic containers on dish drying rack, operator reorganized Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan covers have a light accumulation of dust/debris.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -pairs of oven mits stored on top of paper towel dispenser, operator relocated Corrected On-Site Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed produce stored with prepared carrots and pineapple in walk-in cooler, operator reorganized Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Duct tape used to repair nonfood-contact surface. -duct tape on frying pan handle

Basic - Employee personal food not segregated from food to be served to the public. -employee food items stored over pasteurized eggs in walk-in cooler, operator relocated Corrected On-Site

Basic - Silverware/utensils stored without the food-contact surfaces all facing the same direction, operator reorganized Corrected On-Site

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -scaper tool stored on top dish machine, operator removed Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -sugar container lacking label, operator labeled Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -chlorine, tested three times, 10ppm

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pancake batter 69F, operator discarded Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris. -cutting boards stained on cookline

Intermediate - Handwash sink used for purposes other than handwashing. -cook utilizing handwash sink to fill container for poached eggs, operator removed. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Floor soiled/has accumulation of debris. -floors underneath dishline have an accumulation of food debris

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler door and gasket soiled

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut leafy green 53F less than 1 hour, operator returned to reach in cooler. -sliced cheese 46F, stacked on side in small pan raising it above the rim, operator relocated Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. -spray bottle on ice machine Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle with yellow solution lacking label Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. -stainless steel pans Repeat Violation

Basic - Floor soiled/has accumulation of debris. -accumulation of food debris under dish machine

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler gasket

Basic - Old labels stuck to food containers after cleaning. -sausage container in walk in cooler, operator removed Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. -spoons on service line Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Tork brand used for bacon.

Intermediate - No soap provided at handwash sink. End of cookline but a soap dispenser is available on opposite side of wall.

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

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.. Ladle in 79° water. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Tub of sugar, and powdered sugar. Corrected On-Site