FIRST WATCH RESTAURANT #296

Violations (6)

• 03D-02-5Critical

  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 - 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

• 12A-29-4CriticalRepeatCorrected on site

  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

  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

• 12A-02-4CriticalCorrected on site

  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

  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

• 01B-02-5Critical

  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

  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

  High Priority

• 14-38-4

  Food storage container/container lid cracked or broken.

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

  Basic

• 03D-15-4Repeat

  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

  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**

  Intermediate