Jim N Nick's Bar B. Q

Observed faucet nozzle at handwashing sink spraying water when in use.

Observed multiple metal pans and multiple plastic containers wet stacked during inspection. Equipment and dishes should be air-dried or used after adequate draining before contact with food.

Observed cold holding unit on cook line not functioning properly without the aid of ice added to bottom cooling drawers. Cold holding units should be able to keep foods cold as intended.

Observed trash/debris discarded on the side of dumpsters and on the pad surface.

Observed outside dumpsters open during inspection.

Observed multiple cooked food items in warmer cabinet below hot holding temperature of 135F; pork 129F, pork 127F, pork 130F, chicken 129F, and chicken 130F. All food items reheated above 165F during inspection.

Observed black mold-like build up inside walls of ice machines in back kitchen area and bar. Food-contact surfaces should be cleaned frequently to minimize accumulation.

Observed multiple metal pans and multiple plastic containers wet stacked during inspection. Equipment and dishes should be air-dried or used after adequate draining before contact with food. Pans and plastic containers separated and allowed to air-dry during inspection.

Observed multiple temperature control for safety food items not reaching the minimum cold holding temperature of 41F in multiple prep-top coolers, including chunked watermelon 46F, shredded cheese 47F, coleslaw 46F, potato salad 52F, and sour cream 49F. All these items properly labeled and returned to walk-in cooler. Additional temperatures include bleu cheese cups 46F and ranch cups 47F in drawer, unlabeled, and discarded. Additional items in second prep-top include shredded cheese 45F, sliced tomatoes 50F, sour cream 51F, and bleu cheese 50F. These items unlabeled and discarded. Suggested improving process to take temperatures to verify 41F or below before moving items from walk-in to prep-top, covering containers with lids, keeping prep-top closed in between use, and/or keeping TCS items on time, instead of temperature. If kept on time, advised employees must know procedure and items must be time stamped.

Observed the following foods not reaching minimum safe hot holding temperature of 135F in warmer cabinet: Pork ribs at 121F, 129F, 131F, 132F, and 138F. All food items in cabinet less than 2 hours and reheated to temperatures at or above 145F during inspection.

Observed chemical bottle hanging on handwash sink in main kitchen. Observed food and paper towel debris in handwash sink in main kitchen. Handwash sinks shall be used for handwashing only. Bottle and debris removed from sink during inspection.

Observed black, mold-like build up on soda nozzles in main kitchen and self-service dining area soda machines. Observed dishwashing machine in bar area not reaching minimum sanitizing strength. Food contact surfaces shall be cleaned and sanitized with regularity to prevent buildup and contamination. Bar area glasses should be washed in the main kitchen until bar dishwasher sanitizer is brought up to minimum acceptable levels.

Observed multiple metal pans and multiple plastic cups wetstacked during inspection. Equipment and dishes shall be air-dried or used after adequate draining before contact with food. Pans and cups separated and allowed to air-dry during inspection.

Observed sanitizing solution at dishwasher not reaching minimum sanitizing strength. Hose placed into sanitizing solution during inspection.

Observed Macaroni and cheese reaching 6hour cooling mark not reaching 41F. Pans stacked to close together. Macaroni and cheese discarded.

Observed the followings foods not reaching minimum safe hot holding temperature of 135F in warmer cabinets: Pork at 130F and 132F and chicken at 125F, 129F and 131F. All food items reheated during inspection.

Observed brooms and dustpans stored through main kitchen. All items were moved to there proper location during the inspection.

Observed employee drink on prep top food contact surface. Employee drink removed during inspection.

Observed utensils in dipper well with no water running, dipper well turned-on during inspection.

Observed cups at the bar and front of house wet stacked. Cups unstacked during inspection.

Observed plastic food containers wet staked on dry storage rack. Containers removed to be rewashed during inspection.