First Watch

Inspector notes: Observed a hose discharging water effluent from a wall-mounted air conditioning unit placed within and blocking the basin of the designated hand sink located on the cook line. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection

Inspector notes: Observed dish machine drainpipe and beverage fountain drainpipe extending below flood rim of floor sinks. Drainpipes are required to have minimum of 1 inch air gap to prevent backflow from floor sink. PIC secured pipes to maintain minimum required air gap at time of inspection. PIC will place work order to have maintenance trim pipe as a permanent solution to maintain air gap

Inspector notes: Observed three wiping cloth buckets: one at dishwashing station, one at cooks' line, and one at server prep station all with quat sanitizer solutions measuring at 0 ppm. Person-in-charge (PIC) advised that buckets were filled around opening time. PIC dumped wiping cloth buckets and refilled with quat sanitizer measuring at 200 ppm. Discussed changing sanitizer buckets more frequently with PIC to maintain approved concentration of 150-400 ppm for quat solutions. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection

Inspector notes: Observed leak from pipe under three compartment sink in back prep area. All plumbing must be maintained in good repair at all times