FORDS GARAGE

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in freezer: ROP cook chill chili made at 12:49pm on 4-5, temped at 12:45pm (75F - Cooling); ROP cook chill chili made at 12:49pm on 4-5, temped at 12:45pm (63F - Cooling); ROP cook chill chili made at 12:49pm on 4-5, temped at 12:45pm (53F - Cooling); ROP cook chill chili made at 12:49pm on 4-5, temped at 12:45pm (52F - Cooling); ROP cook chill chili made at 12:49pm on 4-5, temped at 12:45pm (61F - Cooling); ROP cook chill chili made at 12:49pm on 4-5, temped at 12:45pm (48F - Cooling) Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in freezer ROP cook chill chili made at 12:49pm on 4-5, temped at 12:45pm (75F - Cooling); ROP cook chill chili made at 12:49pm on 4-5, temped at 12:45pm (63F - Cooling); ROP cook chill chili made at 12:49pm on 4-5, temped at 12:45pm (53F - Cooling); ROP cook chill chili made at 12:49pm on 4-5, temped at 12:45pm (52F - Cooling); ROP cook chill chili made at 12:49pm on 4-5, temped at 12:45pm (61F - Cooling); ROP cook chill chili made at 12:49pm on 4-5, temped at 12:45pm (48F - Cooling) Warning

Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Cook chill cooked chili which is ready to eat in walk in freezer 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. 6 bags of ROP chili prepped at 12:49pm on 4-5, stop sales due to improper cook chill cooling. 2 bags of frozen ROP cook chill chili frozen solid made on 3-30. Repeat Violation Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. Bowl In bin of sugar in dry storage. Manager removed 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 bag by burger seasoning in dry storage Warning

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-12-04: No observed at time of inspection operator will submit a plan Time Extended

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition in. Onsite reduced oxygen packaging walk in cooler over 48 hours not removed from packaging. Peppercorn sauce 2 bags labeled 11-28 Caramelized onions 4 bags 11-28 dated 2 bags cook mushrooms 11-28 dated Cooked Gravy 1 bag 11-28 dated French onion soup 3 bags 11-29 dated Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler by server line station Ambient air temperature 51F Cut lettuce 49F cut tomatoes 49F blue cheese 52F mild cheddar 52F coleslaw 48F in house buttermilk ranch dressing 50F cut lettuce 45F-48F held over 4 hours no temperatures taken. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ambient air temperature 51F Cut lettuce 49F cut tomatoes 49F blue cheese 52F mild cheddar 52F coleslaw 48F in house buttermilk ranch dressing 50F cut lettuce 45F-48F held over 4 hours no temperatures taken. See stop sale. 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. Warning

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Onsite reduced oxygen packaging walk in cooler over 48 hours not removed from packaging. Peppercorn sauce 2 bags labeled 11-28 Caramelized onions 4 bags 11-28 dated 2 bags cook mushrooms 11-28 dated Gravy 1 bag 11-28 dated French onion soup 3 bags 11-29 dated Warning