FIRST WATCH RESTAURANT #133

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage gravy (119F - Hot Holding) on steam table, manager reheated item to 169° Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. One of the tanks were not secured, manager secured tank Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Chains were on the bottom of tanks being ineffective, manager fixed the restraint to secure the tanks properly. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open Cup of beverage on the cook line, manager discarded cups Corrected On-Site

Basic - Food stored on floor. Boxes of food on floor in walk in cooler. Manager picked up coolers.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cut avocados stil had stickers, manager discarded avocados and removed stickers and washed avocados before cutting Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler on cook line at Salmon ; (48F - Cold Holding); cooked chicken (48F - Cold Holding), manager put ice on items.

Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign in men's restroom that employees use.

Intermediate - No soap provided at handwash sink. No soap at handwashing sink by cook line. Manager filled soap. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers on the cook line. Manager removed and removed stickers and washed avocados Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pumpkin patter; (69F - Cold Holding); batter (69F - Cold Holding) was left on the counter, cook said he just filled unit as of 15 minutes ago but with no time asa public health time mark. Manager moved items to reach in cooler Corrective Action Taken

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used for food storage. Chef discarded paper towels Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled. Chef labeled bottles with chemicals. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Chef printed and posted choking poster. 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. Not provided for new employees. Food handler certification provided for some. Provided form to operator

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.

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

Basic - Single-service articles improperly stored. At dry storage shelf by walk in freezer-Paper towels stored on floor- operator moved off floor.

High Priority - Raw salmon in walk-in cooler stored over/not properly separated from ready-to-eat food on the speed rack. Operator relocated to proper shelf. Corrected On-Site

Portable fire extinguisher next to ice machine is inaccessible (on the floor).For reporting purposes only.

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. Dishwasher not dispensing chlorine at time of inspection, manager set up 3 compartment sink and called for service Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. thick sausage (126-135°F - Hot Holding), manager reheated to 177° Corrected On-Site

Basic - Cloth used as a food-contact surface. Paper towels used as a liner in metal dishes, manager removed Corrected On-Site