First Watch Restaurants, Inc. 245

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

raw eggs above ready to eat food (tomatoes)

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

provide lids for containers, cannot store on top of one another without a lid

*36 Cloths in-use for wiping between uses stored

store wet wiping cloths in sanitizer buckets

*42 Floors/walls/ceiling/nonfood dirty

clean the floor throughout the kitchen

*22 Accredited food handler certificate - 60 days

provide food handlers certificates for employees

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

cannot use paper towels on the counter to soak up batter

*02 Cold Hold (41øF/45øF or below)

maintain cold holding temp at 41 degrees F or below (tomatoes at 56, Avocado at 62)

*35 Eating food, chewing gum, drinking beverages, or using tobacco

personal drinks must be in a designated area, away from food and prep area

*42 Floors/walls/ceiling/nonfood dirty

clean the floor

*22 Accredited food handler certificate - 60 days

Provide food handlers certificates for employees

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

eggs cannot be above ready to eat food

*20 Grease Trap Tickets

need updated grease trap

*28 Date marking > 24 hrs,on site,temp 41F

date mark

*41 Food Labeling - Bulk Food w/ Card or Sign

label bulk containers

*42 Floors/walls/ceiling/nonfood dirty

clean floor

*21 RFSM - Not On Site

register for RFSM with the City of Dallas

*22 Accredited food handler certificate - 60 days

*19 Water & Plumbing in good repair- per code

Repair leak at vacuum breaker

*10 Clean Sight and Touch

Interior of ice maker

*02 Cold Hold (41øF/45øF or below)

*21 RFSM - Not On Site

*21 RFSM - Not On Site

*47 Handler-Certificate Not on site

*44 Trash can provided for papertowel waste

*31 Individual, disposable towels

*39 Equipment in good repair and proper adjustment.

Ecolab sanitizer dispener

*10 Q.A. PPM - follow manufacturer's direction

Weak Sanitizer conc. at 3 compartment sink

*02 Cold Hold (41øF/45øF or below)

*34 Pest Control

Houseflies observed in kitchen

*35 Hair Restraints effective

Employee did not have hair restraint

*14 When to wash hands before donning new gloves

Employee observed changing gloves without washing hands

*10 Chlorine sanitizer concentration, minimum temp.

sanitizer in dishwasher at 25 ppm

*37 Food shall be protected from contamination by storing the food in a clean, dry location

water dripping from ceiling next to food

*02 Cold Hold (41øF/45øF or below)

Food in reach in cooler at 57 degrees

*45Physical Facilities

ceiling tile missing in kitchen, rear exit door does not self close

* 21 RFSM notify 10 days & replacement in 45 days

No RFSM on location

*42 Nonfood-contact surfaces material

Reach in cooler gaskets and air intake vents and floor drains heavily soiled

*47 Other Violations

mops in upside down position

*46 Toilet rooms, convenience and accessibility

toilet in male rest rooms soiled

*36 Cloths in-use for wiping between uses stored

*44 Trash can provided for papertowel waste

*20 Grease Trap Tickets

*18 Toxic items labeling-non original container

*28 Date marking > 24 hrs,on site,temp 41F

Cooked carrots in walk in cooler

*10 Food thermometer cleaned before use

*21 RFSM - Not On Site

*47 Handler-Certificate Not on site

*21 RFSM - Not On Site

*20 Grease Trap Tickets

*18 Toxic items labeling-non original container

*21 RFSM - Not On Site

*42 Floors/walls/ceiling/nonfood dirty

Clean food debris on the floor

*44 Trash can provided for papertowel waste

*02 Cold Hold (41øF/45øF or below)

*22 Handlers-Certificate Not On Site

*20 Grease Trap Tickets

*44 Trash can provided for papertowel waste

*02 Cold Hold (41øF/45øF or below)

Guacamole 55, Ham 54

*29 Cold/hot hold unit thermometer easily viewable

*21 RFSM - Not On Site

*42 Dirty nonfood contact surfaces

Keep counter tops clean

*02 Cold Hold (41øF/45øF or below)

*22 Handlers-Certificate Not On Site

*21 RFSM - Not On Site

*42 Dirty nonfood contact surfaces

Dirty floor

*02 Cold Hold (41øF/45øF or below)

SAUSAGE HELD ABOVE 41 F

*10 Clean Sight and Touch

DIRTY CUTTING BOARDS THROUGHOUT KITCHEN

*21 RFSM - Not On Site

CERTIFIED FOOD MANAGER MUST REGISTER WITH THE CITY AND BE ON SITE WHEN OPEN TO PUBLIC

*28 Date marking combined ingredients for RTE/ TCS food

PICO DE GALLO EXPIRED IN WALK IN COOLER

*31 No soap at handsink

*35 Eating food, chewing gum, drinking beverages, or using tobacco

EMPLOYEE EATING IN FOOD PREP AREA

*36 Cloths in-use for wiping between uses stored

WIPING CLOTHS STORED IN SANITIZER BUCKET BETWEEN USES

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

CRACKED EGGS MUST BE COVERED TO PROTECT FROM CONTAMINATION IN WALK IN COOLER AND ON TOP OF FOOD PREP TABLE

*42 Floors/walls/ceiling/nonfood dirty

DIRTY FLOORS

*44 Disposal towels provided with waste receptacle as specified in 228.152(g)(2)

MUST HAVE TRASH CAN BY HAND SINK

*47 OTHER VIOLATIONS

BROKEN FIRST AID KIT

*42 Dirty nonfood contact surfaces

FOOD STORAGE CONTAINERS

*44 Trash can provided for papertowel waste

*21 RFSM - Not On Site

REGISTER FOOD MANAGER CERTIFICATION CARD WITH THE CITY OF DALLAS

*14 Hands wash procedures-without soap

PLEASE MAKE SURE YOUR EMPLOYEES ARE WASHING HANDS BETWEEN TASK FOR 20 SECONDS. OBSERVED EMPLOYEE WASHED HANDS FOR ABOUT 10 SECONDS.

*47 Handwashing signage

RESTROOMS

*06 Discard TCS if date marked exceeds temp & time

OBSERVED PRODUCTS WITH USE BY DAY OF 7-26-17

*02 Cold Hold (41øF/45øF or below)

HAM 52'F, EGG LIQUID 47'F