FIRST WATCH RESTAURANT #221

High Priority - Employee touched hat with gloves, touched clean utensil without hand wash. Discussed with Manager.

High Priority - Live, small flying insects found 2 live flies on bakers rack in kitchen area

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line. Operator voluntarily discarded. avocado (49F - Cold Holding)

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly dish area

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork sausage in reach in on cook line 60F in cold holding since 7 am manager moved to freezer, manger moved to freezer 2nd temp at 11:18 am 31F. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook on cook line no beard guard. Manager provided beard guard. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan vent in walk in cooler very dusty.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler lightly rusted.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Barbara Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on reach in cooler in cook line area. Employee removed. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee in cook line area, operator had employee put on hair net. Employee wearing bracelet in cook line area, operator had employee remove. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple cloths on cook line, operator moved to sanitizer bucket. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the server area portion cups of milk 52F, Manager moved to freezer, temperature dropped to 40F. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added, back flow preventer installed before splitter.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For six employees

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables, also drinks in walk-in cooler above customers food, manager discarded all. 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. Cooked potatoes at cook line. Operator time marked Corrected On-Site

Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Reach in cooler at front line. Operator moved to front of cooler Corrected On-Site

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

Basic - Interior of oven has accumulation of black substance/grease/food debris. Both ovens on cook line

High Priority - Employee handled soiled or utensils handled clean equipment or utensils without washing hands. Dishwasher . Operator educated staff regarding proper hand washing procedures. Repeat Violation

Basic - soiled floors side walk in freezer

Basic - Employee beverage container on a food preparation table or over lean equipment and utensils.

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

Intermediate - Handwash sink used for purposes other than handwashing.blocked by dirty gallon container. Operator removed plastic container from sink.

Basic - Nonfood-contact surface soiled with grease, food debris dish washed spray arm .

Basic - Old labels stuck to food containers after cleaning. Educated employees regarding removal of old labels Corrective Action Taken

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