FIRST WATCH RESTAURANTS #389 health score and inspection history

Clean restroom exhaust vent cover.///Women's restroom vents have accumulation of dust visible.

Clean plumbing fixtures as often as necessary to keep them clean.///Drains in dish area have build up visible.

(A)(2) Maintain TCS food at 41 F or below.///Tomatoes and yogurt cold holding at 52F. COS moved to cooler and placed in ice bath.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.///(1) RI freezers (across from 3 compartment sink) has food debris on bottom shelf. (2) RI make tables have food debris on bottom shelves. (3) Gaskets on make tables have food debris.

Allow utensils to air dry before stacking.///Several food containers stacked wet.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///(1) Floors between and behind cook equipment has food residue. (2) Floor drains near dish machine have rust and residue visible.

Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.///Cutting boards showing heavy use.

Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta)///Sauce bottle not labeled with contents.

6-403.11(B) Locate lockers or other suitable facilities for storage of aprons and personal belongings so that they do not contaminate food, equipment, utensils and single service/single use articles.///Employee cell phone next to clean dishes.