FIRST WATCH RESTAURANT #119

Dented/rusted cans present. See stop sale. 1 dented can of evaporated milk

High Priority - Dented/rusted cans present. See stop sale. 1 dented can of evaporated milk

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.

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. Observed server touched face then handled bottle of milk in reach in cooler; no hand wash. Advised operator that server should wash hands.

High Priority

Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touched pants to fix then handled toast with avocado and plated; no hand wash. See Stop for sale toast with avocado. Advised operator that chef should wash hands.

High Priority

Stop Sale issued due to food not being in a wholesome, sound condition.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed chef touched pants to fix then handled toast with avocado and plated; no hand wash. See Stop sale for toast with avocado.

High Priority

Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table close to steam table: whipped topping with milk (49F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table close to steam table: whipped topping with milk (49F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale.

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table close to steam table: whipped topping with milk (49F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table close to steam table: whipped topping with milk (49F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale.

High Priority

No Heimlich maneuver/choking sign posted. Emailed to operator.

Basic - No Heimlich maneuver/choking sign posted. Emailed to operator.

Basic

Spray bottle containing toxic substance not labeled. Disinfectant in spray bottle unlabeled. Advised operator to label.

Intermediate - Spray bottle containing toxic substance not labeled. Disinfectant in spray bottle unlabeled. Advised operator to label.

Intermediate

Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to operator.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to operator.

Intermediate

Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area in ice bath: sausage gravy (125F at 9:10am; 114F at 9:40am - Cooked Cooling) As per operator, cooling since 15 mins. At current rate of cooling, product will not cool from 135F to 70F in a total of 2 hours. At make table at cook line: sliced ham (50F at 9:25am; 55F at 9:55am- Ambient Cooling) As per operator, cooling since 30mins. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Advised operator to quick chill products.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area in ice bath: sausage gravy (125F at 9:10am; 114F at 9:40am - Cooked Cooling) As per operator, cooling since 15 mins. At current rate of cooling, product will not cool from 135F to 70F in a total of 2 hours. At make table at cook line: sliced ham (50F at 9:25am; 55F at 9:55am- Ambient Cooling) As per operator, cooling since 30mins. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Advised operator to quick chill products.

Intermediate

No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager unable to provide written procedures for using time as a public health control to hold time/ temperature control for safety foods. Emailed to operator.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager unable to provide written procedures for using time as a public health control to hold time/ temperature control for safety foods. Emailed to operator.

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.

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.

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.

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.

Intermediate