First Watch

Inspector's notes

Observed sliced chicken, chorizo, sliced roast beef, sliced ham, cooked sausage and salmon in prep table with temperatures ranging from 45-52*F. Provided education on ensuring that containers are filled below the fill lines. Manager and staff on-site reportioned the containers to help promote better circulation of heat. Chorizo and sausage that were improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a cook wearing gloves plate scrambled eggs then use his gloved hand to break scrambled eggs into pieces on the plate. Manager stopped cook and informed cook to not use gloved hands to break apart eggs and to use utensils. Eggs were remade. Discussed glove usage and handwashing with manager. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a can of insecticide stored in mop sink area. Discussed pest control with manager and explained that pest control application must be done by a licensed pest control specialist in food establishments. Manager removed the insecticide from the premises. Corrective action: Corrected at time of inspection.

Inspector's notes

Observed Dish employee enter in from back door with double gloved hands and enter cookline to grab dirty dishes and place in dish pit. Employee then transitioned to go into walk-in to grab bagged fruit for prep. Inspector asked employee to wash hands, employee stated exterior pair of gloves were removed before transitioning to food. Inspector explained that hands must be in clean condition before working with food. Employee removed gloves and washed hands at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Hollandaise sauce 108*f degrees, tomato basil soup 109*f degrees, and sausage links 117*f degrees holding on auxiliary hot line. Per manager soup and sauce were placed in unit from fridge temperature. All items placed in unit with in last 2 hours. Reheated to 165*f degrees. Hot held items must be maintained in unit above 135*f degrees, reheating must occur rapidly under an active heat source. *2nd repeat violation*

Inspector's notes

Observed open top line items out of temperature, Roast beef, ham, turkey, and spring mix 52*f degrees, Items over filled, sliced cheese 50*f degrees, cheese was at the edge of the table line next to waffle heat source. Lettuce and arugula mix found at 67-70*f degrees sitting upon line counter. Manager stated lettuce is left out for easy access for garnishes and is used with-in a 15 minute period. Discussed the need to labeled TCS line items with a discard time and establish a time as a control policy if wishing to keep out of temperature TCS foods. All items moved to refrigeration to cool. *3rd repeat violation*

Inspector's notes

Observed white gravy double panned on hot line holding 125*f degrees. Gravy had been in place on hot line less than 2 hours. Gravy reheated to above 165*f degrees and double pan removed. Please maintain above 135*f degrees. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Chorizo, ham, shredded cheese, sausage bits, cooked tomatoes, cooked onion improperly cold holding 50-52*f degrees. Items had been rotated with-in the last 3 hours. items moved to walk-in to cool. Discussed with Operations manager about establishing a time as a control policy for top line TCS items. Corrective Action: Correct prior to next routine inspection. 2nd consecutive violation. please maintain below 41*f degrees.

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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/4573/AMC-Toolbox---Handwashing. Observed back of house employee enter in from outside back door and proceeded to glove to handle cut melons and associated fruit. Informed employee about when to wash and applying gloves. Corrected with proper hand wash. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding. Observed wrapped deli turkey and roast beef over filled on cookline with an internal temperature of 59*f degrees. Previous discussions have already been had with staff about overfilling of the line. Meats were moved to the walk-in to cool. please maintain TCS items below 41*f degrees. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox--- Cold-Holding. Observed cooked ham, chopped/cut lettuce, sliced tomatoes, and sliced cheese with an internal temperature between 52-56'F in the open top cooler on the cook line. Observed lettuce and tomato to be over the fill line. Manager stated that the cook line open top has been open for an hour due to the breakfast rush and items were prepped this morning around 7am. Items were moved into the bottom of the cooler and open top was closed. Bottom of the cooler was checked with Inspector min/max thermometer at 36.5'F. All temperature control for safety (TCS) food items must be kept at or below 41'F at all times. Correct By: Corrected At Time Of Inspection