FIRST WATCH RESTAURANT #182

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Water leaking from pipe and/or faucet/handle. Hanging faucet hose is leaking water. Manager did stated that they do have a work order in and maintenance man is coming today to fix it. Corrective Action Taken

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee on cook line grab wiping cloth from sanitizer bucket. With gloves on. To wipe down cooking equipment. The wiping cloth sanitizer back into bucket of sanitation. And then continue to proceed to go back to cooking without properly taking off gloves and proper washing hands. Employees is re-educated by manager he stop what he was doing. Properly took off gloves. Went to hand wash sink to wash hands and dry. Then apply new gloves on. Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. Observed Damage cove next to mop sink due to over flowing the mop sink and the water got underneath and between there coves. Manager does have fan to dry up the water and has a work order to fix the coves after it drys Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed. Manager has license emailed, printed it out and display it. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed hand wash sink next to dish washer machine not having hand wash sign. Manager put hand wash sign. Corrected On-Site

Intermediate - Observed portable cutting board is stained and soiled.

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. Brittney Roquevert 4/20/2024 Warning

High Priority - Observed hose touching the bottom of the of the mop sink . Corrected On-Site Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in. Emailed operator Corrective Action Taken

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. Hailie

Basic - Observed behind the beverage station and dishwasher area walls are soiled Soiled and debris on floor drain under beverage station

Basic - Observed clip board stored clean dish ware containers and employee chargers stored on prep table.

Basic - Observed employee personal beverage store on prep table Corrected On-Site

Basic - Observed in drying utensil racks. Containers of dull cutting knives some of the knives are not inverted Corrected On-Site

Basic - Observed lids to make table at back directly stored on floor

Basic - Observed small CO2 tanks not properly secured

High Priority - Observed end of hose connected to mop sink faucet touching the rim of the mop sink. Operator corrected Corrected On-Site

Intermediate - Observed cutting boards on cook line have groove cuts and is soiled with food debris. Operator stated that cutting boards are getting replace in the near future

Intermediate - Observed water filter located by mop sink close to back door are dated 12/23. Operator stated that they have been change last month but did forgot to write the date of service change

Basic - Observed squeeze bottle with clear liquid ( water) not labeled. Operator corrected Corrected On-Site

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. Dish washer handles soiled dishes then began putting away clean dishes without washing hands Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon (cold smoked) stored over ready to eat foods in walk in cooler. Operator moved Corrected On-Site

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. See stop sale. Pooled eggs and cooked potatoes on cook line do not have time markings Whipped butter on service line does not have time marking

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed paperwork Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed paperwork

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle not labeled idntifying liquid contents. Operator labeled Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On shelves across from dish machine Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. On hand wash sink in dish area

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths on cutting boards at cook line Repeat Violation

High Priority - 1 Live, small flying insects in back prep area.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cooks on line, handling clothing and wet towels buckets. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Diced ham Cooked onions

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced ham 47F cooked onions 49F to 50F

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. When asked about what temperature range starts the cooling process, test strips.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cut tomatoes, cut at 8:00 found at 9:00 48F 50F checked again at 9:45 found at 48F to 52F placed in freezer to rapid chill

Intermediate - Handwash sink not accessible for employee use at all times. Back line prep sink covered and the front line due to leak.

Intermediate - Handwash sink used for purposes other than handwashing. Dump station

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.

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Slicer guard soiled Lemon juicer.

Basic - Accumulation of debris inside and exterior top of warewashing machine.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Cup used for syrup on front server area.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Several servers and dish washer wearing more than a medical bracelet.

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

Basic - Food storage container cracked or broken.

Basic - Hood filters soiled on cook line.

Basic - Lids for soups stored on equipment door handle between uses.

Basic - Open dumpster lid.

Basic - Spices not covered in the dry storage area. In the walk in cooler cinnamon mix not covered.

Basic - Standing water or very slow draining water in handwash sink on the cook line by office.

Basic - Unwashed fruits/vegetables stored over cooked diced potatoes, soups, batters.

Basic - Water leaking from pipe on the front line hand sink

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. To right of dish area. Hand wash sink water supply does not have enough pressure to properly wash hands. Operator was able to show that a work order has already been submitted for repairs. Corrective Action Taken

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. Employee training certificate expired for Suzanne Pope. Repeat Violation Admin Complaint

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line. In use scoop in standing water 78°F. Operator removed Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line. Wet wiping cloth not stored in sanitizing solution between uses. Operator moved into solution. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks Line - From follow-up inspection 2021-08-10: Time Extended

Intermediate - - From initial inspection : 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. Jeffery and Suzanne expired 5-1-21 Repeat Violation - From follow-up inspection 2021-08-10: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2021-08-10: Time Extended