First Watch

Inspector's notes

Observed employee pick up a sticker off of the ground in the kitchen and without changing gloves or washing hands, directly touch cooked bacon off of a cooled sheet pan to place in a prep container at the time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Instructed employee to properly wash hands and dawn new gloves at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked quinoa 46*F-48*F, cut kale 56*F, cooked sausage 53*F in a cold table at the end of the cookline at the time of inspection. Also observed a bowl of arugula 76*F stored on top of the cold table in the middle of the cookline, above the fill line at the time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per employee, TCS food items sausage and quinoa had been placed in the top of the cold table three hours prior to the time of inspection. Per PIC the kale and arugula had been recently prepped/ cut and discussed ensuring TCS food items are 41*F or below before placing in the top of the cold table and not above the fill line. The employee was instructed to place the TCS food items underneath the cold table to rapidly cool to 41*F or below at the time of inspection. Corrective Action: Corrected at time of inspection. Consecutive repeat violation: 3rd.

Inspector's notes

Observed TCS butter, sliced tomatoes, avocado, and cheese at 50-58°F in the prep table in the center of the cookline. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. PIC decided to discard all out-of-temp food instead of determining what time they were placed in the prep table. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection. 2nd consecutive violation

Inspector's notes

Observed self-closing door to men's toilet would not fully close or seal when opened and let go. Doors from toilet enclosures that lead directly into the establishment must self-close with a proper seal. PIC stated self-closing arm was loose and would repair it ASAP. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed whipped cream and sliced cheese in the 2nd cook-line prep table measured at a temperature of 47°F and 56°F respectively. The prep table was found to be icing over and the back line was not being cooled properly. Per PIC, the cheese had been in the table overnight but the whipped cream had been placed there about 2 hours prior. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. The sliced cheese was voluntarily disposed of and the whipped cream was placed in the walk-in to rapidly cool at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pico de gallo with cut tomatoes at 44-46*F, butter with milk as an ingredient at 44-47*F at time of inspection. PIC stated items had been in the reach in fridge since the previous day, >4 hours. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. PIC put in a work order for the prep fridge on the front line at the time of the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a PVC pipe extension below floor level into the floor drain of a three-compartment sink. The pipe for the three-compartment sink must be above the floor drain to prevent backflow. PIC put in a work order at the time of inspection. Corrective Action: Correct prior to next routine inspection.

Core-5-501.113, C: Covering Receptacles Observed outdoor trash receptacles with no lids. Per PIC the lids had broken off and she is reaching out to the garbage company for new lids. Outside receptacles must be closed with tight fitting lids or doors. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. - Three containers of strawberries found with strawberries with fuzzy white growth on them in walk-in cooler. Person in charge discarded strawberries. All food must be safe, unadulterated, and honestly presented. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4619/AMC-Toolbox---Approved-Source. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers - Multiple spray bottles with chemicals observed by silverware station without labels. Per person in charge bottles were sanitizer and degreaser. Person in charge labeled bottles. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies must be clearly and individually identified with the common name of the material. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed the sanitizer solution in the wiping cloth buckets to be less than 200ppm of QAT sanitizer. Moist cloths used for food contact and nonfood contact surfaces shall be in an approved sanitizing solution at the correct concentration (200ppm to 400ppm for QAT) and changed at least every 4 hours. The PIC checked sanitizer dispenser and was able to produce the sanitizer solution at the correct concentration and had staff refill buckets. Correct By: Corrected At Time Of Inspection