FIRST WATCH #0448

Intermediate - Handwash sink used for purposes other than handwashing. At end of cook line, pitcher of water in handwash sink. Operator removed after pitcher from sink. Corrected On-Site

Basic - Employee beverage container in a cold holding unit with food to be served to customers. Employee beverages in reach in cooler on cook line next to food containers. Operator removed drinks and stored in walk-in cooler away from customer food. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple pans on clean dish rack stacked before properly air drying. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Tables under cook line equipment have food debris build up. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. In prep area on bottom shelf of table container of grits not labeled. Operator had employee put label on container. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On metal shelving across from dish machine, multiple metal pans stacked before properly air drying. Repeat Violation

Basic - Equipment in poor repair. Gaskets torn on reach in cooler on left end of cook line and on reach in cooler on front line where milk is stored.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cook line soiled with grease. Manager instructed employee to clean this afternoon after close. Also, tables on cook line under flat top grills have build up of debris. Manager stated it will be cleaned this afternoon after close. Corrective Action Taken Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects in kitchen. Repeat Violation Admin Complaint

Basic - Floor soiled/has accumulation of debris. Floor under ice machine has build up. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Under prep table to left of ice machine, stored raw grits on labeled. Manager labeled. Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and lips with hand then proceeded to handle clean utensils and plate without washing hands in between tasks, manager spoke with employee, employee washed hands. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French toast batter in bowl (52F - Cold Holding); pancake batter in hopper (53F - Cold Holding) both items in reach in coolers on cook line, per manager both items are consistently taken in and out of coolers no more then a couple hours at a time, both items placed on time as a public health control. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand wash station closest to dish machine in ware washing area, manager corrected during inspection. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. On employee on cook line wearing a watch, Watch removed. Corrected On-Site Repeat Violation

High Priority - Quaternary ammonium sanitizer in sanitation bucket not at proper minimum strength. Sanitation bucket on cook line near walk in cooler reading 0ppm, employee remade sanitation bucket to 200ppm. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Two chemical bottles stored with tray of clean utensils at bar area. Chemical spray bottle stored with stacks of to go lids and bowls on rack next to walk in cooler. Manager removed all chemical bottles. Corrected On-Site Repeat Violation Admin Complaint

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Two employees on cook line wearing watches and bracelets/jewelry on wrists.

Basic - Single-service articles not stored inverted or protected from contamination. Stack of coffee filters, not in use, on rack next to office not covered, employee corrected during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. waffle batter (51F - Cold Holding); french toast batter (48F - Cold Holding) both items on make line in kitchen, per employee French toast batter was not made today and has been taken in and out of cooler no more then one hour, waffle batter in dispenser sitting in top section of reach in cooler on make line, per employee batter has not been in dispenser more then one hour. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Chemicals spray bottle stored over clean cups in server area by hand wash station, manager removed spray bottle. Corrected On-Site

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. Two employee certifications are through ServeSafe Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. At hostess stand, manager corrected during inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple throughout kitchen area, employees moved all beverages. Corrected On-Site Repeat Violation

Basic - Garbage on the ground and/or pad around dumpster. Around interior of dumpster enclosure.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. spring mix (62F - Cold Holding) on make line sitting above top of open reach in cooler, per employee spring mix has been sitting out less then one hour, spring mix placed back in reach in cooler. batter (66F - Cold Holding) in batter dispenser in top section of reach in cooler, per employee batter has been in dispenser less then one hour, discussed placing batter in dispenser on time as a public health control. Corrective Action Taken

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. Two employee certifications are from ServeSafe without the SafeStaff logo on certificates.

Basic - Current Hotel and Restaurant license not displayed. Manager printed and posted during inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink over open reach in cooler on make line, employee corrected during inspection. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs sitting in container of spring mix on make line, manager corrected during inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. In rear prep area by ovens, full sanitizer bucket with rags stored on lower shelf next to clean cutting boards, potato slicer.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink at front bar area.

Intermediate - No soap provided at handwash sink. At hand wash sink at front bar area.

Basic - Floor soiled/has accumulation of debris. Under beverage prep area in server ally.

Basic - Old labels stuck to food containers after cleaning. On drying rack, old labels stuck on plastic containers.