FORDS GARAGE

Basic - Employee eating in a food preparation or other restricted area. Observed employee beverage on prep table on fryer side of the cook line.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed bracelets on serving staff.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed pans in ware washing area not dry before stacking.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in gaskets at the bar soiled with food debris.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rust on walk in freezer shelves.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee on the cook line change gloves without washing their hands.

Basic - Floor area(s) covered with standing water. Observed standing water on the floor in the bar area next to the 3 compartment sink.

Basic - Floor soiled/has accumulation of debris. Observed floor soiled behind equipment and under sink and shelved in the bar area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled in bar area.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open can of energy drink in reach in cooler on the cook line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris. Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser in bar area next to 3 compartment sink is not working properly.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing food with no hair restraint.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris, operator moved to ware washing area. Corrective Action Taken

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed operator in the process of replacing ceiling tile, tile in the prep area and on part of the line still porous and not easily cleanable. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee preparing food on back kitchen prep area with cell phone next to him while bagging pasta.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop in flour and sugar bin handle in contact with food, operator removed scoops to dish station. 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. Observed chlorine concentration at 0 ppm. Operator called technician. Corrective Action Taken

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese sauce 109F hot hold less than 4 hours. Operator removed double pan and reheated cheese sauce in oven to 165F. Corrective Action Taken

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 - 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 - Equipment and utensils not properly air-dried - wet nesting. Operator separated containers. Corrected On-Site Repeat Violation

Basic - Floor area(s) covered with standing water in dry storage/liquor room. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed boxes of oranges stored on floor in beer walk in cooler. Operator placed boxes off floor. Corrected On-Site

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust like build up on return air vent. Warning - From follow-up inspection 2023-01-04: Observed ceiling tiles still need to be cleaned and replaced. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over cookies on speed rack, storage corrected Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched clothes then prepared food without changing gloves and washing hands. Employee educated on proper handwashing and glove use Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in bar

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in water 128°F Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

Basic - 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. Corrected On-Site