Premise Information Return to Inspections Name FIRST WATCH DAYTIME CAFE Rules Governing Inspection Scores. Address 5421 PAGE RD Restaurants:  Select Rules   Day Care and Adult Care:  Select Rules City/State/ZIP DURHAM NC 27703 Swimming Pool Rules:  Select Rules Premise Type 1 - Restaurant Mobile Food Units, Push carts, Tattoo Parlors:  Select Rules County Durham Residential Care and Local Confinement:  Select Rules Inspection Date 8/16/2022   Final Score @ Grade 96.50 A NC Department of Environmental Health:  Website General Comments REHS thermometer calibrated to 32F in ice bath.

Violations   Critical Violations SHOWN in RED    NA=Not Applicable   NO=Not Observed   CDI=Corrected During Inspection   R=Repeat Violation   VR=Verification Required   Violation Item Demerits Violation Description NA NO CDI R VR Comments 3 0 Management, food & conditional employee; knowledge, responsibilities & reporting No No Yes No No 2-103.11 (O) Person in Charge (Pf) PIC couldn't recall the symptoms to exclude an employee. Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. CDI. PIC was provided a written document of employee health policy. 10 1 Handwashing sinks supplied & accessible No No Yes No No 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Two handsinks at the make line were blocked by dirty utensil bucket and trashcan and one sink had observable grease from dumping. Maintain access to handsinks. Handsinks may only be used for handwashing. CDI. PIC removed obstacles impeding use of hand sinks and use them for intended use. 16 0 Food-contact surfaces: cleaned & sanitized No No Yes No No 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) Dishes stored as clean were observed with food debris. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI. PIC moved the dishes to the dirty dish area to be rewashed. 22 1.50 Proper cold holding temperatures No No Yes Yes No 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding-P; Sausage patties filled past the fill line at 52F, Pancake batter filled past the fill line at 56F, Chicken filled past the fill line at 49F. Raw salmon holding at 49F. TCS foods shall be held at 41F and below. CDI. Discussed the importance of using cold holding equipment properly by keeping TCS foods below the fill line. Foods above fill line were removed and retraining employees was discussed. 23 0 Proper date marking & disposition No No Yes No No 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) Sauteed onions, Cajun chicken, lettuce, and other foods in cooler were past the company policy window of use (4 Days). Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. CDI. Foods past the company expiration policy were discarded. 28 0 Toxic substances properly identified stored & used No No Yes No No 7-102.11 Common Name - Working Containers (Pf) Chemicals (sanitizer) in bottle was unlabeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI. Bottle of sanitizer was marked with contents. 42 0 Washing fruits & vegetables No No No No No 3-302.15 Washing Fruits and Vegetables (C) Avocado were observed in flip top cut with stickers on exterior. Wash fruits and vegetables prior to use. Remove the stickers off fruits and vegetables and wash them prior to use. 43 0 In-use utensils: properly stored No No No No No 3-304.12 In-Use Utensils, Between-Use Storage (C) Tongs observed stored on oven handle. Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Store the utensils correctly. 45 0.50 Single-use & single-service articles: properly stored & used No No No Yes No 4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing-C; Single-service cups and bowls stored loose and food contact side up. Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Invert single-service bowls to be presented non-food contact side up. Store in protective sleeve or clean container. 48 0.50 Warewashing facilities: installed, maintained & used; test strips No No No Yes No 4-302.13 Temperature Measuring Devices, Manual Warewashing-Pf; PIC could not find test strips or waterproof thermometer available for checking the final rinse of the high temperature dishwasher. (B) In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. Provide thermometer or test strips by the next inspection. 49 0 Non-food contact surfaces clean No No No No No 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) Fan on floor had dusty and dirt build up. Non-food contact surfaces and utensils shall be clean to sight and touch. Clean the fan more often.