NICK'S 50'S DINER

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Tenderized meat stored over raw bacon at walk in cooler Operator stored properly Corrected On-Site Warning - From follow-up inspection 2026-01-15: At walk in cooler: raw ground beef stored above whole muscle beef. Operator stored properly. Admin Complaint

Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator corrected Sanitizer Bucket to (Chlorine 100ppm) Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2026-01-15: Sanitizer Bucket (Chlorine 0ppm) Operator corrected Sanitizer Bucket to (Chlorine 100ppm) Time Extended Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went from taking orders at customers table with pen and pad, handled menus and then handled clean utensils and bowls to scoop grits and serve to customers without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front line low boy; milk (48F - Cold Holding). Operator stated held out of temperature control for less than 30 minutes prior/returned to cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Prep table mounted can opener blade soiled with food debris, mold-like substance or slime. Operator removed to be washed rinsed and sanitized. Corrective Action Taken Repeat Violation

Intermediate - Hand wash sink used for purposes other than handwashing. At front line; hand washing sink used to store sanitizer bucket. Operator removed. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm). Operator added chlorine to 100ppm. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled wiping cloth while cleaning tables and then handled clean cup and clean ice scoop to scoop ice and make drinks for customers without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table; sausage gravy (125F - Hot Holding). Operator stated sausage gravy reheated prior to being placed in steam table, held 1 hour, moved to be reheated to 165F. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep table mounted can opener; blade soiled food debris, mold-like substance or slime. Operator washed, rinsed and sanitized can opener blade. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; raw comminuted beef stored over opened bag of cooked turkey sausage. Operator moved turkey sausage to top shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front line Double door low boy stainless reach in cooler; butter (46F - Cold Holding); cream cheese (46F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler less than 2 hours, moved to walk-in cooler. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At front counter dipper well; in-use ice cream scoop stored in standing water 110F. Operator turned on dipper well faucet. Corrected On-Site

Basic - Soiled dry wiping cloth in use. At cook line; visibly soiled dry wiping cloth in-use on cutting board. Operator removed. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cook line; employee cracked raw shell eggs and then handled clean plates without changing gloves or washing hands. Discussed with Operator. Operator discussed with employee. Employee washed hands and changed gloves. Corrected On-Site

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At cook line drawers under grill; raw steak stored in top drawer over cooked chicken in bottom drawer, no complete physical barrier between top and bottom drawers. Operator moved raw steak to bottom drawer. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw ground pork stored over boiled eggs. Operator moved raw pork to lower shelf. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled soiled dishes then handled clean dishes. Explained and he washed hands in three compartment sink. Explained again. He washed hands in hand sink. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dishwasher washed hands in three compartment sink. Explained

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. yellow rice 122 cooling as per manager less than 1 hour, second temperature after 20 minutes 112 f. At this rate of cooling it will not reach 70 within 2 hours. Manager moved yellow rice on sheet pan to cool quickly Corrective Action Taken

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Blue color soap container and squeeze bottle not labeled . Explained

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. Food expediter drinking from a glass without lid at server station. Employee put glass in dishwasher area to be washed. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Water bottles ( in up right cooler ) and protein drink ( in walk in cooler )stored with and above food . Moanger moved both to bottom shelf. Corrected On-Site

Basic - Food stored on floor.box of oil stored on floor under prep sink. Manager moved box to shelf. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting celery prior to washing, explained and she washed the celery sticks. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Bags of yellow and red onions stored over salads in salad bowls in walk in cooler. Explained and emploremoved both bags. Corrected On-Site

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

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 12/01/2022 operator renewed license online. Synced .license current. Corrected On-Site

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. Raw steaks over seafood in upright freezer. Explained and manager rearranged to properly store. Emailed refrigerated food storage chart. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Round stainless steel bowl in rice. Manager removed. Corrected On-Site

Basic - Duct tape used to repair nonfood-contact surface. Dishwasher handle.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloth towel on prep table. Explained and employee put in sanitizer solution. Corrected On-Site

High Priority - Non-food grade towel used as liner for food container. Observed at biscuits in wait station. Operator removed. Discussed with operator Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle raw burger with gloved hands, then proceed to handle clean utensils/dishes. Discussed with operator

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink in ware washing/Prep area. Operator refilled Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at gaskets on cook line cooler.

Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Observed ice scoop stored soda machine grate on south side of of building where bar area is. Operator moved to a protected metal pan. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator had employee add more chlorine and retested at 50ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed Deli meat slicer soiled with food debris in the storage room.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the cook line and the hand washing sink next to the office. Operator provided paper towels. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils in the cook line. Operator removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Personal cellphone stored on prep table in the cook line. Operator removed. Observed personal purses stored next and above food to be serve to the public at the server station at front counter. Operator stored properly. Corrected On-Site