- Basic - Employee personal items stored in or above a food preparation area. Phones, cords, keys, sunglasses, and jacket on cookline. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chili at 127°F. in steamer on stove. Cook states that chili has been there for 2 hours. Cook is reheating on stove. **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. In food prep area, with clean utensils, and medicines stored with food in dry storage area.
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10/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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07/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Soil residue build-up on nonfood-contact surface. Dish racks. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham holding at 47°F. in upright cooler on cookline. Corrective Action: operator placed all potentially hazardous foods into proper refrigeration. **Warning**
- Intermediate - Food manager certification expired. Amy Stoutjesdyk 3/11/09 ServSafe. **Warning**
- Intermediate - Manager lacking proof of current food manager certification and no other certified food service manager employed at this location. **Warning**
- Intermediate - Probe thermometer not within the intended measuring range of use. Need 0-220°F. **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Upright cooler on cookline holding at 47°F. **Warning**
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5/22/2014 | Routine - Food | Warning Issued |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic spoons and forks at waitstation.
- Intermediate - No probe thermometer provided to measure temperature of food products. Need 0-220°F.
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12/17/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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