NORMA JEAN SPORT'S BAR AND GRILL

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 their dish machine at 0ppm chlorine. Instructed operator to call their service provider and fill up their triple sink. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed reduced oxygen packed fish not removed from its packaging before thawing. Operator willingly disposed of the fish. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the left side standing cooler: Chicken (46F - Cold Holding); Chopped tomatoes (45F - Cold Holding) Operator stated the product had been there for 2hrs. Operator iced everything in the fridge. Corrective Action Taken Warning

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Sergio G and Dillon W, along with 5 other employees that should have their approved employee training for working for over 60 days but the operator cannot provide proof. Repeat Violation Admin Complaint

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 reduced oxygen packed fish not removed from its packaging before thawing. Operator willingly disposed of the fish. Corrective Action Taken Warning

Basic - Employee with no hair restraint while engaging in food preparation. Observed two cooks on the line working without hair restraints. Operator had them put on hats. Corrected On-Site Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Observed missing signs at the men's bathroom and ware washing hand sinks. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed rust buildup on the dry storage shelves. 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. Observed open and cut cakes and cheeses in reach-in cooler and walk-in cooler employee stated the commercial items listed above had been opened more than 24 hours prior, then proceeded to date items properly to meet standards of inspection.

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/

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.Observed the following workers employed for more the 60 days with proof of training: Sergio Garcia, Avery Vance, Dillon Welch.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic soufflé cup use a scoop in cheese at cooks line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach-in cooler at cooks line and back of kitchen have accumulation of soil residues in bottoms of them.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed some food prep and warewashing areas of floor in kitchen are worn no longer sealed concrete.

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink at front kitchen prep area full of soiled tongs and knife. Observed operator correct issue to meet standards for inspection. Observed handwashing sink at dishwasher area with jug of bleach in sink. Observed operator correct issue to meet standards for inspection. Repeat 7-22-24 Corrected On-Site 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 - 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 operator correct issue to meet standards for inspection. Repeat 7-22-24 Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. Observed floors in kitchen and bar are soiled around and under equipment.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Soiled dry wiping cloth in use at cooks line.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean at bar.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over fish in walk-in-cooler. Operator Observed operator correct issue to meet standards for inspection. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed quarterly container of sour cream at wait station on ice. Employee stated it was put out at station at 11:00am the ice was only half way up container, the cold holding temperature was 67F. Operator voluntarily disposed of sour cream. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed quarterly container of sour cream at wait station on ice. Employee stated it was put out at station at 11:00am the ice was only half way up container, the cold holding temperature was 67F. Operator voluntarily disposed of sour cream. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun nozzles at bars with mold-like-substance.

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink at dishwasher area blocked with dishes. Observed handwashing sink at front bar area blocked by garbage can. Observed operator correct issue to meet standards for inspection.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at back of kitchen.

Intermediate - No soap provided at handwash sinks at cooks line, dishwasher area, back kitchen and bar. Observed operator correct issue to meet standards for inspection.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta, cooked sausage, cook, chicken, wings and potato salad all prepared onsite more then 24 hours prior as pre employee statement, items were not properly date marked.

Intermediate - Spray bottle containing toxic substance not labeled at dishwasher area.

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 five portions of reduce oxygen package salmon at cooks line thawed, but package was not opened. Operator cut packages open.

Basic - Employees with no hair restraints while engaging in food preparation at cooks line.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. observed open employee beverage and reach in cooler at end of cooks line. employee,remove beverage to correct issue. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Walk-in cooler shelves have accumulation of soil residues.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sinks throughout kitchen with rags in them and hand wash sink by cooks line with knife in it.

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. Repeat 10-11-24 Repeat Violation

Basic - Accumulation of mold-like substance in the interior of the ice machine in kitchen.

Basic - In-use wet wiping cloth/towel used under cutting board at cooks line.

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

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat 10-11-23 Repeat Violation

Intermediate - Observed: Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Priority: Intermediate

Intermediate - Observed: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed blue cheese that was commercially packaged has been open more then 24 hours prior as per employee statement not date marked. Repeat 1-30-23 Repeat Violation Priority: Intermediate

Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun nozzles and holders throughout bar and wait station with mold-like substance. Observed soiled cutting boards in kitchen prep area. Repeat 1-30-23 Repeat Violation Priority: Intermediate

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

Intermediate - Observed: 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. Priority: Intermediate

Intermediate - Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed roast beef in Walk-in cooler prepared onsite more then 24 hours prior as per employee statement not date marked. Repeat 1-30-23 Repeat Violation Priority: Intermediate

Basic - Observed: Accumulation of debris inside warewashing machine. Priority: Basic

Basic - Observed: Accumulation of debris on exterior of warewashing machine. Priority: Basic

Basic - Observed: Buildup of food debris/soil residue on equipment door handles. Priority: Basic

Basic - Observed: Food storage container/container lid cracked or broken at clean pan rack by dishwasher area. Priority: Basic

Basic - Observed: Food stored on floor in Walk-in freezer. Observed employee move items off floor. Corrected On-Site Priority: Basic

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

High Priority - Dented/rusted cans present. See stop sale. Observed dented rusted can of artichokes at can rack. Observed operator voluntarily dispose of can

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken and beef over bread and cooked chicken in reach-in-freezer at prep storage area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed baked potatoes at 87F on cooks line employee stated he removed them Walk-in cooler 1 hour prior, but had not reheated them yet he returned them to Walk-in cooler. Corrective Action Taken

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. Observed packages of sliced cheese opened more then 24hours prior as per employee statement not date marked.

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed establishment is doing non-continuous cooking of chicken wings as per employee statement.

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 - Food-contact surface soiled with food debris, mold-like substance or slime. Observed buildup of food debris on can opener at cooks line. Observed cutting boards at cooks line worn and soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Observed tongs in hand sink at cooks line.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink at cooks line.

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.

Intermediate - No soap provided at handwash sink. Observed no soap at hand sink at cooks line.

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pasta, cut steaks, coleslaw, chicken wing, and meatballs all prepared onsite more then 24hours prior as per employee statement not date marked.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand sink at bar.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed buildup of mold-like substance on ice machine in prep area and by office.

Basic - Carbon dioxide tanks not adequately secured at back prep area.

Basic - Food storage container/container lid cracked or broken. Observed chicken wings in cracked and broken plastic containers in Walk-in cooler. Observed operator had employee move chicken to new pans and dispose of broken containers. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave at cooks line with buildup of food debris.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand sink at cooks line.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open can energy drink in tall cooler at prep area above consumers food.