FORD'S GARAGE

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed server with gloves on slicing tuna then remove his gloves and place another on without washing his hands. Addressed and server removed gloves and washed hands. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Drawers;/burger, steak 46F. Items in cooler 4+ hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawers;/burger, steak 46F cold holding. Chef discarded.

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. Missing on Parmesan cheese. flat; tomatoes, cheese, goat cheese Person in charge time stamped. Corrected On-Site

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. Buttermilk not dated. Person in charge dated yesterday. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Electrical cord in back of hand washing sink.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen has black mold like substance on ice plated.

Basic - Floor tiles missing and/or in disrepair. Floor tiles are cracked near dish. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice cream freezer has ice buildup. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour. Person in charge removed. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Water in bottom of flat station. Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor has unsealed concrete.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone/keys under prep table. Person in charge removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at server station and bar are wet nesting. Repeat Violation

Basic - Floor area(s) covered with standing water. Under soda boxes near mop sink. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Floor tile are missing/cracked in front of fryers.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has ice buildup. Person in charge had someone begin to remove ice. Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler. Standing water in 3 reach in coolers on cook line. Person in charge wiped dry. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed drawers: salmon (45F - Cold Holding); burgers (50F - Cold Holding) all product stocked 1015 am. Drawers do not close all the way on equipment. Person in charge added ice bags to all products. Repeat Violation Admin Complaint

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed two expired food handler certificates for current employees in binder.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed cups stacked at drink station with visible moisture.

Basic - Equipment in poor repair. Observed cook line burger drawer do not stay closed and sealed when in use possibly causing temperature issues. Observed reach in cooler door on cook line not close and seal tightly.

Basic - Floor area(s) covered with standing water. Observed standing water on floor at drinks station.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in coolers on cook line soiled with food debris. Repeat Violation

Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Observed wiping cloth sanitizer bucket on cook line using sink and surface chemical sanitizer not reading minimum sanitizing strength per manufacturer recommendations. Person in charge dumped bucket and filled it back up and retested at 700ppm. Corrected On-Site

Marked exit/path to marked exit blocked. For reporting purposes only. Observed trash cart blocking rear exit door labeled emergency exit. Person in charge removed the cart from blocking the exit. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed drawer on cook line next to hand washing station: salmon (57F - Cold Holding); shrimp (55F - Cold Holding); sliced cheese (58F - Cold Holding). Stocked appropriately 0900 in drawer reach in cooler per person in charge. Drawer reach in cooler not turned on due to breaker issue. Person in charge had food placed in working reach in cooler with ice. All items tested 41F or below by end of inspection. Cooler turned on by resetting breaker Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand washing station on cook line. Person in charge added paper towels. Observed no paper towels at hand washing station at bar. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at bar hand washing station. Discussed with person in charge.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple gaskets through out kitchen soiled with food debris and black/green mold like substance.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed butter (106F - Hot Holding) on cook line. Discussed with employee and person in charge. Person in charge decided to add to time control paper. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed Y-splitter on mop sink hose Bibb missing vacuum breaker on side where utility hose attaches.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed hand washing station at dish washing area missing paper towels. Person in charge added towels. Corrected On-Site

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. Observed three food handler certifications expired in 2023.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drink on top of flip-top cooler. Employee disposed of drink. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on cutting board of salad flip-top cooler. Person in charge removed cellphone from food prep area. Corrected On-Site

Basic - Equipment in poor repair. Observed some of the drawers on cook line do not close tightly without lifting the drawer up and pushing. Causing some drawers to be left slightly open. Person in charge stated service tech is ordering tracks. Corrective Action Taken

Basic - Floor area(s) covered with standing water. Observed standing water on floor at wait station behind equipment.

Basic - Floor soiled/has accumulation of debris. Observed floors behind soda machine at wait station soiled with single service items.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up on walk-in freezer door.

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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. Based on procedures discussed with staff establishment does a cook chill operation. Food is placed in bags while not being fully cooled below 41 degrees then sealed using a vacuum packer. Food in sealed bags are placed in an ice bath then held in walk-in cooler to be reheated sealed in water. Provided HACCP template and HACCP email to person in charge.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on top of ice machine in visible food debris. Person in charge placed ice scoop in dish washing area to be cleaned. Corrective Action Taken

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. 1) Dishmachine at 0ppm. Person in charge hooked up new bucket of chlorine sanitizer but could not prime machine. Person in charge set up triple sink at 300ppm Quats. Person in charge called work order in Dishmachine. Corrective Action Taken

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. 1) Dishes ran through Dishmachine while chlorine at 0ppm. Person in charge ran racks of dishes through after fixing machine. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) cutting boards on main cook line and salad flip-top cooler stained with food debris.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. 1) Trays and single service containers stored near hand washing station on cook line exposed to splash. Pic placed metal tray to block splash. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Griddle drawer raw beef patties (46F - Cold Holding). Top right Drawer across griddle does not close. Person in charge had all items removed and iced down. Discontinued use of top right drawer and placed service order in. Single door reach in cooler by salad:; cut tomatoes x3, shredded cheese x2 hard boil no shell egg x2 (54F - Cold Holding) Cooler was in defrost mode during busy lunch rush. Person in charge moved all items to main walk-in cooler and placed ice bags on items. Placed service order in to change defrost mode to slow period. All items were 41F or below by end of inspection. Corrected On-Site Repeat Violation Admin Complaint

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Plates Near cook like hand washing station exposed to splash from hand washing station sink. Sink has no splash guard. Discussed with person in charge about adding a splash guard. Person in charge added cooler cover for temporary splash guard. Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Top right Drawer across griddle does not close. Person in charge had all items removed and iced down. Discontinued use of top right drawer and placed service order in. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed. Displayed license expired 6/1/2022. Establishment has currently renewed their license.

Basic - Unclean building components, attachments or fixtures. Fans in walk-in cooler soiled with dust.