First Watch

Inspector notes: Observed employee touch face with gloved hand/arm then proceed to prepare food items for the establishment. Employee properly washed hands at handwash sink at time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks

Inspector notes: Observed cooked onions with an internal temperature range of 75F-80F on a rack in the walk-in cooler. Per PIC and label on the container, the onions were cooked, placed a lid on the container, and have been cooling in the walk-in for over 4 hours. The cooked onions were embargoed at the time of inspection. Discussed proper cooling with the PIC. Foods must be cooled from 135F-70F in the first 2 hours and from 70F-41F in the next 4 hours for a total of 6 hours

Inspector notes: Observed cooked onions with a discard date of 2/3/2025 located in the walk-in cooler. Discussed date marking procedures with the PIC. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1)

Inspector notes: Observed cooked onions in a deep plastic container with a tight fitted lid that had an internal temperature range of 65F-70F. Per PIC, the onions were cooling for less than 6 hours. Also observed portion and wrapped ham with an internal temperature of 50F. All TCS foods being cooled in deep containers were transferred to sheet pans to allow for rapid cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Foods prepared from ingredients at room temperature must be cooled within 4 hours to 41°F or less