First Watch

Year by year

Inspections

1. Feb 5, 2026 Routine · 4 priority, 3 core
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Observed bottle of ricota cream sitting out on prep table is cold held 78°F. Informed PIC. Discussed with PIC how long had the bottle sat out. PIC did not know and discarded bottle of ricota cream.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     Observed buckets and spray bottle of oasis 146 quat located in kitchen and in bar area are not being used according to EPA registered label use instructions and are less than 150 PPM. Informed PIC and took side by side test and PIC got the same. Discussed with PIC often they switch out the sanitizer buckets and PIC every 3 hours. Instructed PIC to switch out buckets every 2 hours or sooner if needed. PIC stated they will switch them out sooner. PIC then discarded all sanitizer buckets and spray bottle less than 150ppm and refilled them. Tested refilled sanitizer and got 300ppm.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Serious Priority

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Observed skillets being used with time/temperature controlled for safety food is not cleaned every 4 hours. Observed employees using skillets to make egg meals. After using the skillets employees wipe out any crumbs and oil with dry towel. Employees then place skillet back on rack to use again. Discussed with employee when they are cleaned. Employee stated at the end of shift roughly every 8 hours. Discussed with Person In charge and PIC stated the same thing. Instructed PIC the skillets must be cleaned every 4 hours. PIC stated they will wash rinse and sanitize them every 4 hours and educate staff.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours.

     Code 4-602.11 (C)

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     Observed no air gap provided on ice machine and ice bin/soda fountain machine. Informed PIC and PIC stated they will get an air gap on these areas..

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Not serious Core Corrected on site

     PROPER COOLING METHODS - IN EQUIPMENT

     Observed containers of cooling sausage in walk in cooler and 3 door prep cooler are covered. Instructed PIC then cannot cover any cooked food item when it is going through the cooling process. PIC then uncovered each containers of sausage and will provide educate to all staff.

     Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.

     Code 3-501.15 (B)

   • Not serious Core

     EQUIPMENT AND UTENSILS - FIXED , SPACING OR SEALING - INSTALLATION

     Observed 3 handwashing sinks and prep sink is fixed in place and not easily movable to allow for cleaning. Instructed PIC to seal the sinks to the wall. PIC stated they will seal the sinks to the wall.

     Correction: Equipment shall be spaced from wall and other equipment to allow cleaning on all sides, sealed to adjoining equipment or walls, or elevated on legs to allow for easy cleaning.

     Code 4-402.11

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Observed top parts of dishwasher in kitchen is not cleaned on a frequent basis and has accumulation of debris. Instructed PIC to increase cleaning frequnecy. PIC stated they will have an employee clean it.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

2. Oct 15, 2025 Pre-inspection · 2 priority foundation, 2 core
   • Not serious Priority Foundation

     CONSUMER ADVISORY - PROVIDED

     The consumer advisory on the provided menu does not provide a disclosure or reminder for menu items that may include undercooked eggs. I informed the manager that the menu needs to be updated to include an asterisk or other symbol on any menu item that may include undercooked or raw eggs (including any sauces that may include them), and have an accompanying reminder on the menu, and the manager indicated that they understood and would let First Watch corporate know.

     Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.

     Code 3-603.11 (A)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A chlorine-based test kit was not available for checking sanitizer concentration of Eco-San sanitizer. I informed the PIC that a test kit capable of testing Eco-San sanitizer was necessary, and the PIC indicated that they understood.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

     Code 4-302.14

   • Not serious Core Corrected on site

     EQUIPMENT AND UTENSILS - FIXED , SPACING OR SEALING - INSTALLATION

     Three-compartment sink and dishwashing area equipment was fixed in place but not sealed to the adjoining wall. I informed the PIC that the space between the equipment and the wall needed to be sealed, and the PIC instructed one of their employees to seal the equipment. The equipment was sealed to the wall during the inspection.

     Correction: Equipment shall be spaced from wall and other equipment to allow cleaning on all sides, sealed to adjoining equipment or walls, or elevated on legs to allow for easy cleaning.

     Code 4-402.11

   • Not serious Core

     HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED

     Handwashing sinks in the bar and food prep areas were hand operated, and did not have wrist blades for handles. I informed the PIC that all handwashing sinks need to either have wrist blades or otherwise be non-hand operated, and the PIC indicated that they understood.

     Correction: Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactivation for at least 15 seconds.

     Code 5-202.12 (C)