First Watch Restaurant #176

Basic - Carbon dioxide tanks not adequately secured .Person in charge secured tanks. **Corrected On-Site** **Warning**

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. observed on cooks line employee engaging in food preparation with a bracelet on wrist. Employee remove bracelet and wash hands. **Corrected On-Site** **Warning**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed over grill hood filters soiled with grease. **Warning**

Basic - Silverware/utensils stored upright with the food-contact surface up on waitstaff line . Person in charge inverted. **Corrected On-Site** **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. observed in reach in cooler front kitchen cut lettuce (56F - Cold Holding); ; sausage (57F - Cold Holding); cooked vegetables (59F - Cold Holding); cheese (56F - Cold Holding); cut tomatoes (57F - Cold Holding); hard boiled eggs (56F - Cold Holding); yogurt (57F - Cold Holding); cut melons (58F - Cold Holding). Person in charge stated it had been in the reach in cooler over 4 hours and voluntarily discarded all items.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Observed observed in steam table chicken rice soup start time 6:25am end time 8:45am (141F - Reheating). Educated Person in charge on reheating foods. And emailed Person in charge a copy of the handout. Person in charge voluntarily discarded. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed in reach in cooler front kitchen cut lettuce (56F - Cold Holding); ; sausage (57F - Cold Holding); cooked vegetables (59F - Cold Holding); cheese (56F - Cold Holding); cut tomatoes (57F - Cold Holding); hard boiled eggs (56F - Cold Holding); yogurt (57F - Cold Holding); cut melons (58F - Cold Holding). Person in charge stated it had been in the reach in cooler over 4 hours and voluntarily discarded all items.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Admin Complaint**

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 and the time removed from temperature control cannot be determined. See stop sale.observed on cooks line potatoes, shell, eggs, and butter not time stamped. Person in charge stated that they were put out approximately at 8:30 AM and time stamped them accordingly. **Warning**

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.observed in steam table chicken rice soup start time 6:25am end time 8:45am (141F - Reheating). Educated Person in charge on reheating foods. And emailed Person in charge a copy of the handout. Person in charge voluntarily discarded. **Warning**