FIRST WATCH

Observed raw salmon stored directly next to ready eat foods (deli meats) in walk in cooler.

Observed multiple TCS foods( shelled eggs, liquid eggs, kale, quinoa) cold holding above 41F in prep top cooler near grill.

Observed multiple foods stored uncovered on prep top coolers in grill area.

Observed employees wearing bracelets on their arm while prepping ready to eat food in main kitchen.

Observed a knife, bench scrapper, pitcher with food encrusted scoop and fan with dirt and food debris sitting on the hand sink.

Observed employee handle unclean dishes with gloved hands then proceed to handle clean dishes without removing gloves and properly washing hands. C/A:511-6-1.03(5)(c) - When to Wash (P) (c) When to Wash. 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (v) After handling soiled equipment or utensils; P (ix) After engaging in other activities that contaminate the hands. P COS: PIC educated employee on proper handwashing. Employee complied and placed dishes in dish pit to be rewashed, removed gloves and properly washed hands.

Observed ice bin in main kitchen unclean with black debris build up in direct contact with ice. C/A:511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; (iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. COS: Ice was burned off and ice bin was cleaned and sanitized while inspector was onsite. Advised to increase cleaning frequency.

Observed multiple employees wearing arm jewelry in main kitchen while prepping ready to eat foods. C/A: 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: All TCS ready to eat foods were discarded, jewelry was removed and hands were washed before returning to main kitchen.

Observed floors under equipment and storage racks unclean to sight with debris build up on floor. C/A:511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Observed multiple TCS foods (salmon lox, Chicken, sausage, tomatoes) In prep top cooler not at 41F and below. *SEE TEMP LOG COS: PIC voluntarily discarded food and replaced with food from walk in cooler.

Observed containers of eaten food on table with utensils and storage used for consumers. COS: Employee voluntarily discarded food and washed hands. Employees shall consume and store food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas.' However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Observed Pans stacked wet on shelves.