JIM N' NICKS COMMUNITY BBQ

Observation: Observed multiple handwashing sinks blocked (containers, trash can) and not available for employee use. CA: Handwashing sinks shall be maintained so that it is accessible at all times for employee use. COS: The CFSM moved the objects blocking all handwashing sinks so that they were available for employee use.

Observation: Observed residue accumulation on soda gun/ holster in bar area. CA: Food contact surfaces must be maintained clean to sight and touch. COS: The CFSM cleaned and sanitized the soda gun/ holster.

Observation: Observed in use chemical dish machine in bar area at 0 ppm chlorine. CA: Chemical sanitizers must be maintained at a minimum ppm as specified by the manufacturer (50 ppm per data plate). COS: No COS can be noted at this time. The CFSM contacted a technician to have the dishmachine serviced and will use the main dishmachine to properly clean/ sanitize items until the machine can be serviced.

Observed several potentially hazardous TCS foods cold held above 41 in reach in cooler. Ranch 44, Honey mustard 50, banana pudding 46. CA: CFSM discarded foods prepped 4 hours prior. All foods prepped less than 4 hours prior were relocated to be cooled to 41 degrees. CFSM will have cooler serviced and will not use cooler to cold hold food. CFSM will notify Health Department when cooler has been serviced and will have cooler checked by Health Department.

Observed several TCS foods cold held above 41 degrees in walk in cooler. Ranch dressing 45, honey mustard 42, salad mix 45, milk 50, pork 42. CA: CFSM explained they had two trucks delivering cold hold items at 9:30am leaving the walk in cooler door open for at least an hour. Walk in cooler temperatures were rechecked and appeared to be cooling. CFSM will have walk in cooler serviced immediately and will be rechecked by the Health Department at four hours from delivery arrival (1:30pm) to ensure all TCS foods are cooled to 41 degrees or below. Food not found at 41 degrees or below will be discarded.

Observed several TCS foods cold held above 41 degrees at the prep top cooler, breading station, and ice baths. Egg salad 50 and Ranch 60 at prep top cooler, Honey mustard sauce 51 and cheese bread mix 48 in ice baths, and chicken wings 47 at breading station. All foods were prepped/placed less than 1 hour prior. CA: PIC had foods placed in cooler for cooling to 41 degrees or below. Discussed proper ice bath usage. Discussed overcrowding pans. PIC will have prep top unit serviced and will have the unit rechecked by Health Department.

Observed ranch that had been prepared not cooled to 41 degrees or below before being put onto prep bar line. CA: Discussed proper cooling method. Ranch was taken to walk in cooler and cooled to 41 degrees or below.

Observed Person in charge not ensuring employees are properly sanitizing food contact surfaces or equipment through routine monitoring of solution temperature and exposure time for hot water sanitizing, chemical concentration, pH, temperature, and exposure time for chemical sanitizing. (Bar dishwasher sanitizer not working properly and unsure of ppm/type of chemical testing for chemical sanitizer in buckets and could not present employee health documentation/symptom reporting training for employees at time of inspection. CA: discussed sanitizers and employee health documentation/symptom reporting training and documentation with pic-Health dept will re-check

Observed in use utensils with handles down in dry food. CA; discussed storage of utensil to prevent hand contamination of food with pic-pic removed

Observed clean utensils stored at 3 compartment sink area where they were getting splash during storage. CA: discussed storage of clean utensils with pic-pic moved to a clean location after re-washing utensils

Observed paper bags stacked on shelving with food debris. CA: discussed properly storing bags in container to prevent contamination and build up of food around area