FIRST WATCH RESTAURANT

Food properly labeled; original container — Inspector Note: Observed working containers with salt and herbs used with no label in front food service. CA: 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. COS: PIC put a label on containers with common name.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed ready to eat foods stored on floor in walk in cooler. CA: 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture. COS: PIC removed ready to eat foods stored from floor and put on shelf in its designated area.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed dishes and utensils stacked wet on rack for clean dishes in Warewashing area. CA: 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Advised PIC dishes must be stacked in a way to allow water to fall off dishes and allow proper air drying.

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed prepared portioned steak stored in sandwich bags and guacamole prepared 01/06 at 7am stored inside the walk-in cooler inside a plastic container with the lid tightly secured and a container of sausage stored inside the reach-in cooler on the cook line covered tightly while actively cooling. CA: Advised PIC 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: PIC uncovered the guacamole and placed it inside the walk-in freezer for rapid cooling and propped the lids sideways on the steak and sausage to allow air-flow to cool the items down during time of inspection

In-use utensils: properly stored — Inspector Note: Observed scoop handles in direct contact with food items on 2 prep top coolers on the cook line. CA: Advised PIC . During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. COS: PIC removed scoops and placed at the dish pit to be washed and sanitized

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed dishes stacked inside of each other stored on the dish rack while wet. CA: Advised PIC Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: In a self-draining position that allows air drying