FORDS GARAGE WESTCHASE

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open cup on prep table manager removed Corrected On-Site

Basic - Floor area(s) covered with standing water. Bar area employee began drying floor. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken 45F top of reach in cooler make table cooks line

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle touching cheese cook line

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Manager removed splitter. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table in bar area. Employee removed. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook preparing food on cookline. Employee placed beard guard on. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Stored in mop bucket at mop sink. Manager hung up mop. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on prep table on cookline. Employee placed in sanitizer bucket. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of bacon cream sauce 45 F in walk-in cooler and a container of sliced Swiss cheese 51 F in reach-in cooler at cook line. Operator moved items to walk-in freezer. Re temped: bacon cream sauce 41 F, sliced Swiss cheese 43 F. Corrected On-Site Repeat Violation

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Repeat Violation

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.

Basic - Interior of microwave has accumulation of old food debris. On cook line.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. All sanitizing buckets tested less than 100ppm. Operator tested quat dispenser, less than 100ppm. Discussed to add chemical manually and contact service company to calibrate dispenser.

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. Ran dish machine and tested 0ppm. Sanitizer solution empty. Operator replaced sanitizer, ran dish machine multiple times, test 100ppm. Corrected On-Site

High Priority - Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized. Observed employee placed drinking glasses in sanitizer for about 3 seconds then placed on drain board to air dry. Discussed with operator, employee re sanitized glasses at time of inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler on burger station: Cold holding: onion sauce 48 F, cut lettuce 58 F, guacamole with diced tomato 44 F, fresh salsa 56 F, raw beef burger 44-49F. Ice well on cook line: raw shrimp (46-47F - Cold Holding). Operator moved items to walk-in freezer for rapid cool, re temp: onion sauce 43 F, cut lettuce 40 F, guacamole with diced tomato 38 F, fresh salsa 41 F, raw beef burger 35 F, raw shrimp 33 F. Corrected On-Site Repeat Violation

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. No sanitizer in dish machine and employee unawares.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a ladle stored in handwash sink at side station. Operator removed. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. 1 spray bottle in side station. Operator labeled. Corrected On-Site

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. Observed 5 pieces of ROP tuna thawing in walk-in cooler not removed from reduced oxygen packages. Tuna still semi solid, operator cut open packages at time of inspection, no stop sale order.

Basic - Floor area(s) covered with standing water. Under handwash sink on cook line behind the wall of the mop sink. Under three compartment sink at bar.

High Priority - Dented/rusted cans present. See stop sale. 1 can of diced tomato in sauce

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A small amount of buttermilk 45 F in walk-in cooler. Repeat Violation

Basic - Damaged/spoiled/recalled food not properly segregated. Observed a can of diced tomato in sauce dented on top brim and stored with other canned food on dry food storage shelf. Operator segregated and discarded. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Small steam well on cook line: beer cheese 112 F, onion soup 115 F, beef gravy 110 F. Steam well was disconnected with electricity. Operator reheated items: beer cheese 167 F, onion soup 168 F, beef gravy 172 F, and reconnected steam well. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed wet wiping cloths stored in handwash sinks at dish room and wait station. Removed. Observed food debris in handwash sink on cook line. Operator cleaned. 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. Repeat Violation

Basic - Employee drinking while preparing food. Employee cutting lemons and drinking. Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink with no lid and no straw store on prep table at cook line. Operator removed. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphones stored on prep table while prepping food. Operator removed. Corrected On-Site

Basic - Floor area(s) covered with standing water. Under handwash sink on cook line.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested 0ppm. Repeat Violation

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2022-06-01: Time Extended

Basic - - From initial inspection : Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested less than 100ppm. Operator remade to 200ppm. Corrected On-Site Warning - From follow-up inspection 2022-06-01: Tested 100ppm. Operator replacing buckets at time of callback inspection. Time Extended Corrective Action Taken

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Servers, management spoke to employees Corrective Action Taken

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook prepped sweet potato tator tots with bare hands . Management spoke to employee Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Stainless steel cleaner on bag in box and WD 40 on prep table Corrected On-Site

Intermediate - No soap provided at handwash sink. Ladies bathroom

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

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Manager delegated job to employee Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler. Management fixed drain pipe Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. 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. Ran dish machine 2 times, chlorine tested 0ppm. Operator setup three compartment to sanitize food equipments manually, and contacted service company at time of inspection. Corrective Action Taken Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee washed hands, picked up item from floor, then put on gloves without washed hands again. Discussed with operator about proper hand washing and gloves changing procedures, employee washed hands properly again. Corrective Action Taken

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine chlorine tested 0ppm. Operator setup three compartment to sanitize food equipments. Corrected On-Site

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Operator cleaned and sanitized the interior at time of inspection. Corrected On-Site