FIRST WATCH RESTAURANT #296

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At flip top cooler across stove: cooked sausage (49F at 9:56am / - Heated Cooling) as per operator stored since 2:30pm yesterday The products never cooled down to 41F within in a total of 6 hours. See stop sale

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Chef touched the floor then grabbed clean spatula; no handwash Chef washed hands and sanitized equipment Corrected On-Site Repeat Violation Admin Complaint

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled dirty dishes then grabbed clean plates of food; no handwash Server washed hands Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At flip top cooler across stove: cooked sausage (49F at 9:56am / - Heated Cooling) as per operator stored since 2:30pm yesterday The products never cooled down to 41F within in a total of 6 hours. See stop sale

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On speed rack: cooked onions (72F at 9:30am / 71F at 10:00am - Heated Cooling) as per operator since 9:00am At the rate of cooling the products will not cooled down to 70F within a total of 2 hours Advised operator to remove lid to allow the product to cool Corrective Action Taken Repeat Violation Admin Complaint

Basic - Food storage container/container lid cracked or broken.

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 wiped mouth with hand and without washing hands employee handled container of sliced turkey, discussed with operator employee washed hands. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed dirty dishes and without washing hands employee removed cleaned and sanitized dishes from dish machine, discussed with operator who educated employee, employee washed hands and re washed dishes. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw salmon stored directly above cut lettuce, discussed with operator who corrected storage of products. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with operator and emailed copy of big 6 poster.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On speed rack in kitchen cooked tomatoes (126F - Cooling) at 9:30 since 9:10 to 102F at 10:00; cooked onions (91F - Cooling) at 9:30since 9:10 to 85F at 10:00, at this current rate of cooking product will not reach 70F within 2 hours, discussed with operator who moved product to walk in freezer to rapid chill. Inside reach in cooler portioned plastic wrapped sliced turkey (46F - Cooling) at 9:50 since 8:30 to 46F at 10:20, at this rate of cooling product will not reach 41F within 4 hours discussed with operator who moved product to walk in cooler. Corrective Action Taken

Intermediate - Water pressure lacking at fixtures that require the use of water. Discussed with operator to repair water pressure to fixtures.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At server expo station glass pitchers not stored inverted or in a protected manner, discussed with operator to invert pitchers.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Chef picked up food off floor with gloves. Began handling cooking equipment without changing gloves and washing hands in between.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Speed Rack; cooked onions (70F - Cold Holding). Food not prepared or portioned today, on speed rack for 45 minutes. Operator placed in walk in cooler to quick chill. 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/

Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust.

Basic - Unwashed fruits/vegetables stored over ready-to-eat food. Walk in cooler; Unwashed strawberries over cut melon, Operator stored properly. Corrected On-Site

Basic - Food stored on floor. Observe multiple case of food stored on floor in walk-in freezer.

Basic - No Heimlich maneuver/choking sign posted. Email operator signed. And he printed and posted. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Operator labeled Peroxide properly. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed.

Basic - Single-service articles improperly stored. Observed case of plastic cups stored on kitchen floor. Operator relocated to a shelf. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic container in hand wash sink. Operator removed.