ORMOND GARAGE

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -hot dogs in reach in cooler dated 03/08.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -hot dogs in reach in cooler dated 03/08.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked wings in reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Philly beef 44°f and ground beef at 45°f in cooler drawer. Operator added ice bags. Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Condiments stored under soap dispenser. Corrected On-Site

Basic - Floor soiled/has accumulation of grease under cooking equipment.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Food stored on floor. -case of chicken on floor in walk in cooler.

Basic - Wall by hand wash sink soiled with food debris.

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Individually packaged dressings stored under soap dispenser. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Carbon dioxide tanks in hallway not adequately secured.

Intermediate - No probe thermometer provided to measure temperature of food products.

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.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at front counter area used as a dump sink. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Food stored in a location that is exposed to splash, condiments located by handwash sink under paper towel dispenser. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees by dish machine. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quat at 500ppm.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

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. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Basic - Wiping cloth sanitizing solution stored on the floor.