First Watch

Inspector notes: At in use warewashing machine, employee handling dirty dishware then handling clean dishware without a proper handwash in between each task. Instructed employee to re-wash dishware, and wash hands to continue working with clean dishware. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination

Inspector notes: On cook line, cooked potatoes without time documentation, using time as a public health control. Per log, log times have not been documented for two days. Employee stated potatoes were removed from cold holding about 30 minutes. Manager added start time on label on container of potatoes. Discussed the importance of following establishment written time as a public health control procedures at all times. Time as a Public Health Control time-stamping for items actively held under Time as a Public Health Control

Inspector notes: In walk in cooler, covered container >4 inches deep, of cooked mushrooms/88*F, prepared about 30 minutes. Manager moved cooked mushrooms to sheet pan and moved to walk in cooler to continue the cooling process. Discussed proper cooling methods with manager. TCS foods are to 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

Inspector notes: No chorine was observed on food contact surfaces after the final rinse of the mechanical dishwasher. The PIC immediately scheduled repair service. Staff was instructed to use the three compartment sink until the dish machine is repaired and sanitizing correctly

Inspector notes: Near the food prep sink, observed bucket in handwash sink which was also blocked by a rolling speed rack. Maintain hand sinks in a condition that promotes handwashing. PIC relocated all items blocking handwash sink at time of inspection