Jim-N-Nick's Bar B Q

Observed ribs and chicken quarters hot holding below 135F in cabinet (see temperature log). CA: Items had been cooked 1 hour prior at 2 PM, PIC reheated items to 165F before placing back into hot holding.

Observed hand wash sink in ware-washing area to be blocked with cleaning bottles. COS: PIC removed bottles and ensured hand sink was readily accessible for handwashing.

Observed bottles of tartar and white BBQ sauce sauces stored in prep-top cooler without a common name label. Observed several dry goods (flour, dried onion, sugar, seasonings) stored in containers without the common name labeled. RCA: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food

Observed measuring cups used to scoop dry goods inside the containers with the handle stored in the flour throughout main kitchen. COS: PIC removed measuring cups from dry goods.

Observed food on prep station warmers being stored uncovered. Chili was uncovered.

COS CA: PIC placed lids on uncovered items. Pic must make sure to cover all items on prep stations and warmers properly.

Observed several prep station coolers that did not have thermometers inside.

RCA: PIC must make sure to have a thermometer placed inside of each unit in order to accurately measure ambient temperatures of unit.

Observed TCS items including (coleslaw, sour cream, and cheese) all displaying temperatures between 45-55 degrees Fahrenheit in the Prep Top Cooler near the Drive Thru window.

Observed TCS item including (raw chicken) displaying temperatures of 44 degrees Fahrenheit in the Prep Top Cooler next to the Grill area.

CA: All out of temp TCS items were discarded.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed chicken quarters in warming cabinet below 135 Degrees Fahrenheit.

CA: Chicken had been cooked at 11:30AM, which was less than two hours ago. Employee reheated chicken to 168 before putting back in hot holding.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed three- compartment sink sanitizer dispenser reducing a concentration of 0PPM Latic Acid. CA: PIC called ECOLab and walked through fixing dispenser. Concentration was acceptable level at approx. 704PPM.

Observed black & pink-like substance found in ice machine at Bar, ice machine in Kitchen, and soda gun nozzle.

CA: Clean and sanitize all surfaces above mentioned.

Food contact surfaces shall be cleaned and to sight and touch.

Observed various non-food contact surfaces with build-up of food and dust including (top of ovens, sides of reach in coolers, hood vents, and outside of dry food storage bins)

CA: Increase cleaning frequency.

Observed in-use knife on top of glove box.

CA: PIC took knife to dish pit and educated staff.

Observed scoop handles touching food inside of bins of various items (sugar, flour, etc.)

RCA: 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

Observed ice scoop stored in ice holder with built up debris.

CA: Wash and sanitize scoop holder

511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

Observed wet stacking on clean dish rack.

CA: Ensure dishes are stored in a self-draining position that allows full air drying.

Observed various single use items such as To-Go boxes stored with food contact sides facing upwards.

RCA: Ensure all single use items such as TO-Go boxes are inverted and protected from food contamination.

Observed muffins pan with heavy build-up of encrusted grease.

RCA:511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

Observed kitchen dishwasher sanitizer not properly pulling sanitizer, and reading 0ppm at time of inspection. CA: PIC called ECOLab and will be out within the next hour. PIC will ensure frequent use of test strips

Observed wet nesting on clean dish rack. CA/COS: PIC had employee unstack dishes and will ensure that all dishes are completely air-dried before stacking and storing

Observed two employee drinks on prep counters and employee phone on clean dish rack. CA/COS: Employees removed items, and PIC will designate employee area for personal items