FORD'S GARAGE

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -tuna 52f see stop sale -cabbage,rice,cut leafy green ,cheeses,cut tomatoes 47f to 50f less than 4 hours -hamburger cooler hamburger 44f to 46f Warning

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. -pancake batter 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. -Butter milk less than 4 hours,employee discarding Warning

Basic - Single-service articles improperly stored. -box of gloves on floor in outside storage shed. Corrected On-Site Warning

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site Warning

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. -small fry on table ,used to cooked funnel fries

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -100 ppm corrected to 200 ppm Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shrimp 46f -salad reach tuna 44f -45f,cheese crumbs 45f,cut tomatoes 44f Warning

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -Burger/sandwich cooler Corrected On-Site 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,cooked onions,onion soup Warning

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna and salmon Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer -ice cream freezer Warning

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee touch nose with gloved hands and return to working with food Warning

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee pull pants up with gloved hands continued to work with food Warning

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 Dishmachine 3 times. Tech on site Tech states main break was off Corrected On-Site Warning

High Priority - Sink and surface not at proper minimum strength for warewashing. Do not use equipment/utensils not properly sanitized. 1.7 Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chicken 44f -fryer cooler- cut tomatoes, milk,chicken wings ,sausage 44f to 50f per manager food is brought from walk in cooler Reach in cooler across from grill goat cheese 67f,Cole slaw 67f,cut tomatoes 44f,burnt ends 44f Brisket 51f- per employee forgot to turn cooler on. Less than for hours Cookline shrimp 45f employee added more ice to ice bath Hamburger reach in cooler shredded cheese 50f blue cheese,Swiss cheese,2 other sliced cheese 49f to 60f less than four hours. Employee states forgot to turn top part of cooler on . Cut lettuce 44f Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Employee eating in a food preparation or other restricted area. -employee food in microwave Corrected On-Site Warning

Basic - Floor area(s) covered with standing water. -water running on to floor from pipe that is not totally over drain at bar. 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. -flour mixed with salt and pepper Warning

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

Basic - Working containers of food removed from original container not identified by common name. -flour mixed with salt and pepper Warning