FIRST WATCH RESTAURANT

2-2B: .03(5)(k)1&2At time of inspection, observed 2 employee drinks in a single use cup with a lid and a straw stored above the prep line coolers. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Employee drinks were discarded.

2-2D: .06(2)(o)At time of inspection, observed a pitcher in the front handwashing sink and a knife in the middle handwashing sink next to the office. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Items were removed from the handwashing sinks.

12A: .04(4)(q)At time of inspection, observed several hot water and coffee urns stored next to the front handwashing sink with no splash guard present. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Hot water and coffee urns were relocated to the drink station.

12C: .04(4)(m)Observed wet wiping cloths stored in 2 Quat sanitizer buckets with a concentration of 100ppm. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Quat sanitizer was remade to a concentration of 200-400ppm.

2-2B: .03(5)(j)1&2At time of inspection, observed 5 employee drinks stored in unapproved areas (3 employee drinks were on the milk and creamer prep cooler/prep counter next to the employee drink holder; the holder was full, 1 employee drink stored on the dry storage shelf above customer food, and 1 employee drink stored on the prep line). Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: 4 employee drinks were discarded. The employee drink on the prep line was moved to the office.

4-2B: .05(6)(n)Employees washing dishes in the dish machine with a chlorine sanitizer concentration of 0ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Person in charge stated facility just started using this dish machine and employees did not prime the machine before use. Person in charge primed dish machine. Dish machine now dispensing chlorine sanitizer at a concentration of 50-100ppm. Dishes were rewashed and sanitized.

6-1D: .04(6)(i)Facility not following their 4 hour time control procedures correctly. Per the time logs, the cracked pasteurized eggs and the cooked potatoes started on time control at 11:52am and the whipped butter at the service station and prep line was 11:51am (time of assessment was 11:55am) All foods had an initial starting temperature greater than 41F. The cook handling the cracked pasteurized eggs stated eggs were cracked within the past 5 minutes from the egg carton that was sitting at room temperature and had been going in and out of the prep line cooler. The cook handling the precooked potatoes and the whipped butter on the line stated potatoes were cooked 35 minutes ago and that the whipped butter was placed on time control an hour ago.person in charge stated that the individual containers of whipped butter at the server station had been on time control for an hour. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: The pasteurized egg carton was moved to the walk in cooler so that food can cool down prior to cracking. Instructed person in charge to either discard or cook the pasteurized eggs that had just been cracked. The proper start and discard times were labeled on the precooked potatoes and the whipped butter at the prep line and server station.

1-2A: .03(2)(a)-(l), (n)Person in charge could not locate facility's key drop agreement. Distributor is not indicating what is being temped on the invoice during delivery. The food service establishment shall maintain records of the written agreement as specified in subsection (3)(m)3 of this Rule as well as records that show the delivery condition and temperature of the products upon receipt of delivery. Records shall be made available upon request by the Health Authority. (Pf) Corrective Actions: Key drop delivery agreement sample provided.

6-1A: .04(6)(f)Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F for less than 4 hours (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods moved to the walk in cooler.