FORDS GARAGE

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired ran 4 times Warning

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Truffle oil in bottle made for chemical Warning

High Priority - Server handled soiled dishes or utensils and then prepared a beverage without washing hands. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.operator discarded butter (75F - Cold Holding) cut lettuce (47F - Cold Holding)Afterwards,lettuce,35 f. Corrected On-Site Repeat Violation Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Tomatoes sliced in kitchen Warning

High Priority - Toxic substance/chemical improperly stored. Grease strip stored next to canola oil Corrected On-Site Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb wrong side Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stainless racks soiled and rusted sheet pan size Dicer Burger maker Under shake nozzle Oasis nozzles Nozzles both tea machine Warning

Intermediate - Handwash sink not accessible for employee use at all times. Bar bar hand sink blocked by paper towel dispenser Repeat Violation Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Cooked mushrooms and French onion soup 6 days Warning

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - Spray bottle containing toxic substance not labeled.pink liquid in dish area Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in dish area Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation cooking Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Warning

Basic - Equipment or utensils not designed or constructed in a durable manner. Tops of dry goods container cracked cornstarch and flour Warning

Basic - Food-contact surface not smooth and easily cleanable. Sliced plastic warn and frayed on clean rack Warning

Basic - Hole in or other damage to wall in dish area multiple holes Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Panko Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit bar Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heat lamp over fries soiled Spray head pre rinse soiled Warning

Basic - Old labels stuck to food containers after cleaning. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 5 flying insects in back storage area across from mop sink. 15 behind rack storing tomatoes in back storage next to mop sink area. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per manager less than 4 hours. Move to freezer for quick chill. Fish (46F - Cold Holding) Raw Chicken (52F - Cold Holding) Blu Cheese dressing (52F - Cold Holding) Corrective Action Taken Warning

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Final rinse 145F Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator printed filled out and posted. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. In walk in freezer

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer.

Basic - In-use ice scoop stored on soiled surface between uses.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. 2 microwaves on cook line soiled. Operator cleaned Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop in bucket across from mop sink

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked onions (78-83F - Cooling)per time mark over 2 hours Warning

High Priority - Dented/rusted cans present. See stop sale. Condensed milk dented on seam. Warning

High Priority - Displayed food not properly protected from contamination. Salt for rim drinks not protected. Corrected On-Site Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook removed gloves, then with barehands pulled up pants, coughed in hand, opened walk in door and returned to kitchen put on gloves without washing hands Corrected On-Site Warning

High Priority - Food stored in ice used for drinks in bar. See stop sale. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small flying insect end of cook line 1 small fly near soda area. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna stored over cut lettuce Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw unpasteurized shell eggs touching raw chicken Raw ground bison stored over pork walk in cooler Corrected On-Site Warning

High Priority - Stop Sale issued due to adulteration of food product. Food stored in ice used for drinks in bar. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked onions (78-83F - Cooling)per time mark over 2 hours Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than four hours butter (84F - Cold Holding) Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Soap stored over single service cups in storage area. Corrected On-Site Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sealed hot Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice bin server line heavily soiled. Soda gun nozzles in bar soiled. Ice holder is soiled. Warning

Intermediate - No heat test device dish machine Warning

Intermediate - No hot running water at three-compartment sink.77°f Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink throughout the entire establishment . Warning

Basic - Caulkng soiled with accumulated grease, food debris, and/or dust on soiled side dish table. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates in bar not inverted near outdoor opening Corrected On-Site Warning

Basic - Cutting board has cut marks and is no longer cleanable. Warning

Basic - Employee beverage container on a shelf next to sauce Corrected On-Site Repeat Violation Warning

Basic - Employee chewing while rolling silverware Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on table next to silverware. Corrected On-Site Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Repeat Violation Warning

Basic - Food stored on floor. Bucket on floor walk in cooler Corrected On-Site Warning

Basic - Gap around ceiling pipes over fryer an dish area. Holes in wall in dish area. Warning

Basic - In-use ice scoop stored on soiled surface between uses. Corrected On-Site Warning

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle touching cheese in reach in cooler at cooks line. Warning

Basic - No hot running water at mop sink. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heat shield soiled over fry holder Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat chicken dip in walk in cooler. Warning