FIRST WATCH RESTAURANTS #336 health score and inspection history

ADPH 420-3-22-.08, 8-304.11 Post current permit in public view. Permit remains the property of JCDH. // Current 2026 FY permit not posted for public view. ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH. // Current inspection report not posted for public view.

6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor. // Blown light under ventilation hood.

Store scoops left in TCS foods with handles above the top of the food of the container.// Handle contacting ice in ice bin.

Store food at least 6 inches above the floor.// Two boxes of frozen bread sitting on the floor in WI freezer.

Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// Wet wiping cloths stored in the handwashing sink.

Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles. // Observed several kitchen employees without hair restraints.

Post sign at all hand sinks that notifies employees to wash hands. // Handwashing sink is without a handwashing sign. 5-205.15(B) Repair condensate leak in refrigeration units. // Accumulation of ice in WI freezer.

Store clean equipment and utensils covered or inverted.// Container of forks, spoons and knives not inverted.

(A)(2) Maintain TCS food at 41 F or below.// Lettuce in a silver container sitting out on the counter cold holding at 68F. COS PIC Voluntarily discarded. //Cheese in make table cold holding at 46-47F. COS PIC Voluntarily removed to WI cooler.

Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles. // Employee with long loose hair in the kitchen area. 2-401.11 Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.// Several employee personal cups above make table and in prepping areas.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)// Several forks, spoons and knives in clean utensil rack soiled with heavy residue.// Several clean storage skillets above make table soiled with residue.// Plates in clean storage soiled with residue. COS PIC Voluntarily removed all to 3 comp sink for wash, rinse and sanitize.

(A)(2) Maintain TCS food at 41 F or below.// Container of lettuce sitting under prepping shelf internal temp of 72F. COS PIC Discarded. //Lettuce in make table internal temp of 52F. Ham internal temp between 50-52.// Tomatoes internal temp of 48F. COS PIC Voluntarily discarded all.

Store clean equipment and utensils covered or inverted.// Several forks, and spoons inside clean storage dish rack not inverted.

ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH. // Inspection report dated 6-4-2025 score of 95 posted for public view, not current inspection report.

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.// Stored drinks underneath prepping tables. 2-401.11 Cease smoking, eating, or drinking in areas where food, utensils, equipment, linens, or unwrapped single service/single use articles may become contaminated.// Two employees drinking on the prepping lines.

6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor. // Repair/Replace blown light under the ventilation hood system.

Store clean equipment and utensils covered or inverted.// Several containers of forks and knives not inverted.

(A)(2) Maintain TCS food at 41 F or below.// Salmon in make table internal temp of 52F and Turkey in make table internal temp of 46F. COS PIC Voluntarily discarded.