FORDS GARAGE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Meatloaf between 44-50°, 2nd temp 43° 2:55. advised operator to move into walk in cooler for temperature recovery. Corrected On-Site Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 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 - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At wait station Corrected On-Site Warning

Basic - Drain cover(s) missing. At mop sink Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Water bottled stored on expo line Corrected On-Site Warning

Basic - Food storage container/container lid cracked or broken. In make table at wait area holding tuna, operator replaced broken container Corrected On-Site Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. On cooks line next to make table Above salad make table Warning

Basic - Unnecessary items/unused equipment on the premises. Old grease trap system stored in dishware area Warning

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw burgers, changed gloves without handwashing and assembled burger with ready to eat ingredients Employee handled raw product at breading station, removed gloves and went to walk in, got product from the walk in and came back to cookline and put on gloves without handwashing

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 wiped hands on soiled apron and did not wash hands before putting on gloves

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Breading station reach in drawers; raw chicken (46F - Cold Holding); cooked ribs (46-47F - Cold Holding); raw whitefish (48F - Cold Holding) reach in drawers on make table across from clamshell grills: burnt ends in cooler for less than 4 hours per operator (51F - Cold Holding); raw burger in cooler less than 4 hours per operator (46F - Cold Holding) In drawers less than 4 hours per operator Operator moved to freezer to rapid chill Corrective Action Taken Warning

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. Open milk in walk in cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at prep table

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

Intermediate - No soap provided at handwash sink. Bar area

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Bar area Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. By handwashing sink at end of cookline Operator labeled Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Two ice buckets in bin by ice machine

Basic - Cleaned and sanitized equipment or utensils not properly stored. Spatulas stored in grease traps at grill Operator moved Corrected On-Site

Basic - Drain cover(s) missing. On drain under dish sink in warewashing area

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Headphone case Operator removed Corrected On-Site

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

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer floor at entrance

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in prep area - operator removed to clean Corrected On-Site

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. French onion soup, caramelized onions, mushrooms, peppercorn sauce, brown gravy Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes and blueberries over bags of washed produce in walk in cooler Avocados in make table drawers on cookline with ready to eat foods - operator removed Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. Sugar in prep area

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator states hot water heater is being replaced today after malfunction. Operator verbally stated no hot water is going to handwash sink. Water at handwash sink cold to the touch upon inspection. - From follow-up inspection 2024-06-18: Per operator, awaiting parts and installation. Expected to be completed on 6/21/24 Time Extended

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator states hot water heater is being replaced today after malfunction. Operator verbally stated no hot water is going to handwash sink. Water at handwash sink cold to the touch upon inspection.

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. - ware wash area - From follow-up inspection 2024-05-03: Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. - french onion soup produced 4/26/24 - From follow-up inspection 2024-05-03: Viewed HACCP PLAN but not approved through DBPR. Please submit for review. Time Extended

• From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. - extinguisher next to dish station - From follow-up inspection 2024-05-03: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - burger <4 hours (48F - Cold Holding); - cooked chicken <4 hours (56F - Cold Holding); - garlic aioli (48F - Cold Holding) Cook line cooler. Manager moved to freezer for expedited cooling. - shrimp (56F - Cold Holding) Batter station. Manager added more ice and water

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - cheese sauce <2 hours (90 - Hot Holding) Observed Warming unit turned off. Manager turned on. Corrective Action Taken

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. - salmon Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. - ware wash area

Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handle

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. - french onion soup produced 4/26/24

Portable fire extinguisher gauge in red zone. For reporting purposes only. - extinguisher next to dish station

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 10 live flying insects on wall and boxes above prep sink by dry storage. Observed 7 live flying insects above tap beer wall containing 40 different types of beer. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following at the sauté station in house made pico (46° - Cold Holding); in house made guacamole with diced tomatoes (46° - Cold Holding); shredded cheese (51° - Cold Holding); Observed the following at the Make table at fry station; raw marinated chicken (49° - Cold Holding); raw chicken breast (50° - Cold Holding) all items less than 4 hours. Manager placed into walk in cooler for rapid recovery. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked onions at 109° and mashed potatoes at 126°. Verified with manager items were hot holding and not being warmed. Both items less than 1 hour. Operator reheat to 171° Warning

Basic - Bowl or other container with no handle used to dispense food. Observed styrofoam cup in large bag of sugar in dry storage. Manager corrected Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic glass at soda station and plastic containers by soft serve