FIRST WATCH #658

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line cold rail; cheese (45-53F - Cold Holding). Per,operator food cold holding in unit less than four hours. Observed food under minimal temperature control. Operator placed food in freezer to quick chill Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards at front line contains cut marks

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, tray with packs of raw smoked salmon in speedrack above containers and packaged precooked foods. Manager moved salmon to bottom of speed rack. Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher by back door in red undercharged zone. Repeat Violation

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. 3 new employees unaware of reporting requirements. Manager printed and had employees read and sign during inspection. Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher by back door in red under charged zone.

High Priority - Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. table ; Turkey sausage gravy ; at 9:15am 48-50F - Reheating since 7am per cook. Observed turkey sausage gravy doubled pan in steam table. Operator moved to flat grill to reheat to above 165F or above. Corrective Action Taken

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Kevin Pean.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.Establishment using TPHC for Whipped butter , butter bread ,sour cream and homestyle potatoes. Operator printed and filled out written procedures during inspection. Corrected On-Site

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.

Basic - Clean strainer not stored inverted or in a protected manner in ware washing area. Operator inverted Corrected On-Site

Basic - Employees wearing jewelry other than a plain ring on their hands/arms while preparing food in wait station/ expo line.

Basic - Food stored in a location that is exposed to splash. Cooked bacon under paper towel dispenser in cook line. Operator moved and covered bacon. Corrected On-Site

Basic - Stored food not covered. Cut lemons not covered at wait station. Operator covered Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled at front counter.Operator labelled sanitizer Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.