FORD'S GARAGE

High Priority - Employee switched from working with raw food ( handling raw burgers, raw salmon) to handling clean utensils without washing hands. Operator educated employee on proper hand washing procedures. Employee washed hands Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed overstocked container on top rail cooler across from steam table on cook line with portioned cooked pork, and portioned cooked steak 50°F cold Holding, same cooler inside on double plastic containers with coleslaw, cheese, meatloaf, (48-50°F - Cold Holding). Also inside Grill flip top cooler on double plastic container portioned cooked brisket, 50°F cold Holding, Per operator products stored for approximately 2 hours. Per operator products not prepared or portioned today. Operator iced down some of the products, removed overstocked products and move others to walk-in freezer. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical ( stainless steel cleaner)improperly stored on shelf above cook line. Next to takeout containers. Operator removed and stored properly Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Metal sponge stored inside sink on cook line. Operator removed Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance( sanitation )not labeled. At the bar Operator labeled Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Working containers of food removed from original container not identified by common name. Flour, sugar on dry storage. Operator labeled Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.at 0 ppm. Operator transferred sanitation procedures to 3 compartment sink quaternary 200 ppm Corrected On-Site

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed TunaSPP sold raw on establishment. Operator unable to provided Parasite destruction for it. Operator removed from line and stop sale until documents are forward by Vendor. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw eggs shell stored behind a container with cheese and stored above vegetables burgers inside two door cooler drawer under flat top grill. Observed a container with raw bison burgers stored behind a container with cooked beef inside walk-in cooler. Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container with cooked beef (47°F cold Holding)stored inside flip top cooler on cook line. Observed seating on top of cutting board on cook line, butter (70 - Cold Holding); lemon butter sauce (70 - Cold Holding). Operator moved items to Time as a public health control form and time marked products for the remaining time of 1 hour. Emailed form to operator Observed Expo ice well; sour cream (68 - Cold Holding). Per operator products stored for approximately 3 hours. Per operator products not prepared or portioned today. Operator moved products to walk-in cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed a container with hard boil eggs inside reach in cooler on pantry station not date marked. Per operator product stored for longer than 24 hours since yesterday morning. Operator date marked Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener

Intermediate - Handwash sink not accessible for employee use at all times on cook line. Blocked by fan and garbage cans. Operator removed Corrected On-Site

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some staff missing

Intermediate - Spray bottles containing toxic substances( bleach and sanitation )not labeled on bar area. Operator labeled Corrected On-Site

Basic - Prep cook eating in cook line or other restricted area Operator educated staff .

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw ground bison meat stored above a container with portioned pulled pork and a container with raw turkey burgers stored above a container with cooked brisket and a container with raw burgers stored above a container with portioned meatloaf inside walk-in cooler. Operator stored properly all products. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside flat top cooler a container with cheese (48°F - Cold Holding); Buffalo dip (48°F - Cold Holding); meatloaf (48°F - Cold Holding). Observed on cook line lemon butter sauce (70°F - Cold Holding); butter honey (70°F - Cold Holding) Per operator products stored for approximately 4.5 hours. Per operator products not prepared or portioned today. Operator discarded.See Stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside flat top cooler a container with cheese (48°F - Cold Holding); Buffalo dip (48°F - Cold Holding); meatloaf (48°F - Cold Holding). Observed on cook line lemon butter sauce (70°F - Cold Holding); butter honey (70°F - Cold Holding)s Per operator products stored for approximately 4.5 hours. Per operator products not prepared or portioned today. Operator discarded.See Stop sale.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the bar area. Operator provided paper towel. Corrected On-Site

Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use Chlorine test strips are wet. Can not be use.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - No handwashing sign provided at a hand sink used by food employees.at the bar. Provided sign to operator. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed a case with unwashed mushrooms stored above a container with sliced red onions inside walk-in cooler. Operator stored properly. Corrected On-Site