First Watch Restaurant #125

Basic – Accumulation of debris inside warewashing machine.

Basic – Accumulation of debris on exterior of warewashing machine.

Basic – Condensation or other drainage not disposed of according to law

Fan on cook line dipping condensation water. Repeat Violation

Basic – Dishmachine has no data plate/operating specifications. nDish machine has no data plate available to read.

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. nEmployee water bottle on table next to bread. Corrected On-Site

Basic – Equipment and utensils not properly air-dried – wet nesting. nClean pans and neck bottles in prep area on shelving.

Basic – Floor soiled/has accumulation of debris

Walk-in floor edges soiled with food like debris

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Gaskets on cook line and walk-in door soiled with food debris. nSpray nozzle in dish area heavily soiled. nWalk-in cooler shelf has soiled food debris

Basic – Single-service articles improperly stored

Coffee filter not cover. Manager placed cover on filter Corrected On-Site

Basic – Unwashed fruits/vegetables stored with ready-to-eat food. nUnwashed pineapples over ready to eat potatoes in walk-in

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

1 live fly waitress area by tea counter.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. nsalmon 9:19 (52F – Cold Holding); @10:20 42F -cut leafy greens (49F – Cold Holding); @10:20 41F ham 925 (53F – Cold Holding); @10:20 41f cut brussels sprouts (46F – Cold Holding); 41f @10:23 cooked onions 920 (47F – Cold Holding); 42F shedded cheese 920 (47F – Cold Holding); @10:30 42F. In reach in cooler on line. nManager placed ice bags on items. npancake mix (54F – Cold Holding) pooled eggs@645 (54F – Cooling)@11:54 33F @49f @959 Corrected On-Site Repeat Violation Admin Complaint

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Cutting board soiled with food debris waitress area.

Intermediate – Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees

Intermediate – Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit

Dish machine reaching 80 degrees Fahrenheit.