Jim 'n Nicks BBQ

TCS food items cold held above 41F. Observed several TCS food not stored at the required temperature of 41 degrees or below in the reach in cooler. PIC discarded all food items that did not meet temperature requirements. 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 chlorine sanitizer did not meet the required concentration of 50-100 ppm in the bar. PIC was coached on priming the dish machine. Once corrected, the sanitizer was observed at 50 ppm.

Observed a slime like substance and mold like substance in the glass cooler located in the bar. PIC advised to remove and properly wash, rinse, and sanitize glass mugs and cups located in the bar cooler. PIC create a work order and place an out of order sign on the cooler. PIC will email a copy of the work order to Robert.Lewis1@dph.ga.gov by 5/29/2026,

Several layers of cooked food accumulation observed on the smoker shelves. PIC will have the smoker and shelves deep cleaned by 5/29/2026

Observed rust and black build up on the interior of the ice machine. Build up also observed on the ceiling of the reach in cooler being used to store lettuce and deviled eggs.

11-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed the wastewater pipe leaking beneath and behind the handsink and dishmachine in the bar area. PIC will email a copy of the completed work order to robert.lewis1@dph.ga.gov by 5/29/26

Condensation also observed leaking from below the walk in cooler fan.

511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed build up on the dumpster pad due to a clogged drain. PIC advised to have the area cleaned and sanitized by 5/28/26 to prevent pest activity. The grease tank must also be clean due to the observation of grease build up on the ground. Also observed dumpster lids missing. PIC will contact dumpster company (Republic). Dumpster must be repaired or replaced by 6/1/2026 PIC will email a copy of the completed work order regarding the dumpster and dumpster cleaning to robert.lewis1@dph.ga.gov by 5/28/2026.

511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.

(p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.

511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.

(p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.

Build up on walls around the caulking of the 3 compartment sink and dish machine area. Build up on walls underneath dish area. Also observed excessive trash and debris below the reach in cooler and dishmachine in the bar.

Also observed black build up on the walls and ceiling in the walk in meat cooler, walk in beer cooler, and kitchen areas.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Observed light shield missing in the kitchen. Endcaps needed on several light shields. Also observed condensation build up in the light shield and vents in the kitchen.

511-6-1.07(2)(i) - Light Bulbs, Protective Shielding (C) (i) Light Bulbs, Protective Shielding.

1. Except as specified in paragraph 2 of this subsection, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.

2. Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages, if:

(i) The integrity of the packages cannot be affected by broken glass falling onto them; and

(ii) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened.

3. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.

TCS food items cold held above 41F. Observed several TCS food not stored at the required temperature of 41 degrees or below in the reach in cooler. PIC discarded all food items that did not meet temperature requirements. 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

Mold inside of broken ice scoop holder. Hot holding unit used for fries and chicken tenders' storage in need of deep cleaning. The filter contained build up. PIC advised that the area is cleaned once a week. PIC will deep clean by 11/25/25.

Also observed utensils stored in stagnant water in the dipper well.

511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed two racks of cooked TCS foods (Chicken, Ribs, and brisket) on speed racks that were not covered and stored next to raw brisket and raw chicken. PIC advised to move racks of cooked food to one side of the walk in cooler or the bar cooler to prevent potential cross contamination. PIC will email a plan of action to robert.lewis1@dph.ga.gov by 11/26/25. PIC strongly advised to use speed rack covers to prevent potential contamination.

Rinse aid and detergent container leaking. Wastewater pipe leaking underneath ware washing area.

Knives improperly stored inside of prep top cooler between the cooler and a pan. Utensils must be properly stored in a clean dry container. Utensils stored in dirty water. The dipper well is in bad repair according to the PIC. PIC will have the dipper well repaired by 12/01/25. PIC will temporarily store utensils in a clean dry container and use hot water (135 degrees or higher) to store utensils.

Plates not stored inverted above prep line. Plates must be inverted to prevent potential contamination.

Build up on walls around the caulking of the 3 compartment sink and dish machine area. Build up on walls underneath dish area.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Observed light shield missing in the kitchen. Vent covered over server line in bad repair and has build up. PIC will have the vents cleaned and replaced if necessary, by 12/01/25

Observed a pan of cooked chicken stored with boxes of raw chicken in the walk in cooler. Also observed cooked chicken on a cooling rack stored next to a box of raw chicken in the walk in cooler. CA- PIC advised to relocate raw chicken and cooked chicken to prevent potential cross contamination. PIC will create a designated area for cooked foods and raw TCS foods. PIC also advised to use a vented cover over cooling rack to prevent potential contamination.

511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

Observed the back door not properly sealed at the bottom of the door causing the entry of sunlight and the potential of pest entry. PIC will have the door sealed by 5/5/25 and email a copy of the completed service work order to robert.lewis1@dph.ga.gov.

511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

No handwashing sign provided at a handsink used by food employees. Observed a handwashing sign not provided in the men's restroom. CA- PIC will install a handwashing sign by 5/1/25.

511-6-1.07(3)(d) - Handwashing Signage (C) (d) Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.

Mold like build up observed in the caulked area above the two compartment and three compartment sinks. CA- PIC will have the mold like substance removed and the area will be recalked by 5/15/25. BBQ smokers must be deep cleaned at least once a month to remove old food debris. PIC will ensure that the smoker and shelves will be properly cleaned.

511-6-1.05(1)(i) - Nonfood-contact Surfaces (C) (i) Nonfood-contact Surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Bottom of the glass cooler in the bar area contained stagnant water, accumulation, and build up. PIC will remove glasses and properly wash, rinse, and sanitize dishes by 5/5/25

Observed build up on the dumpster pad due to a clogged drain. PIC advised to have the drain unclogged by 5/1/25 to prevent pest activity. The grease tank must also be clean due to the observation of grease build up on the tank. PIC will complete the cleaning and email a copy of the completed work order to robert.lewis1@dph.ga.gov by 5/1/25.

511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.

(p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.

Mold like substance observed on the ceiling in the walk in cooler behind the bar. Severe build up of a mold like substance observed on the ceiling above the three-compartment sink and ceiling tile/vents throughout the kitchen as a result of improper ventilation from the dishmachine. PIC will contact Ecolab and have the ceiling tile clean, disinfected, or replaced by 5/15/25. Build up observed on the ceiling in the walk-in cooler containing raw and cooked meats and the bar walk in cooler.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Observed moldy ceiling tiles and/or air conditioning vent due to inadequate ventilation in the dishwashing area. The dish machine was converted to high temperature sanitization in January. As a result, there is an excessive amount of steam being produced causing condensation build up in the dishwashing/kitchen area on the ceiling tile and vents.

The ventilation system must be replaced by 6/1/25. PIC will send plans and specification sheets to robert.lewis1@dph.ga.gov by 5/15/25.

511-6-1.05(3)(d) - Ventilation Hood System, Adequacy, adequate to prevent grease & condensation build-up (C) (d) Ventilation Hood Systems, Adequacy. Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.

Observed the reach in hot holding cabinet (CVAP) with TCS food items (Ribs, Chicken, and turkey) under the proper temperature of 135F. Ribs observed at 128 degrees F. PIC advised to heat TCS foods to 165 degrees for hot holding. PIC also advised that he could use TPHC (Time as a public health control if properly documented.

Sanitizer solution (Chlorine) observed at 0 PPM after the final rinse in the dish machine. PIC was advised to use the dish machine to wash and rinse. The three compartment sink will be used to sanitize all dishes until the dish machine is repaired.

Dishes observed with food residue after being washed, rinsed, and sanitized. Dishes must be re-washed.

Sanitizer solution (Chlorine) observed at 0 PPM after the final rinse in the dish machine. PIC was advised to use the dish machine to wash and rinse. The three compartment sink will be used to sanitize all dishes until the dish machine is repaired.

Wet pans stored on top of each other prior to being allowed to air dry (Wet nesting)

Mold build up observed in the caulked area above the three compartment sink

Mold like substance observed on the ceiling in the walk in cooler behind the bar. Ceiling tile in bad repair above the three compartment sink

Observed TCs foods being cold-held at temperatures exceeding 41F. (Cooked wings observed at 58 degrees in the reach in cooler)

Observed the reach in hot holding cabinet with TCS food items (Ribs) under the proper temperature of 135F. Ribs observed at 128 degrees F.

Chemicals stored next to seasonings

Buckets/Containers of raw beef and ribs stored on the floor. All food/food contact surfaces must be stored 6" above the floor.

Hot and cold water knobs not working in the dish area

Floor drain used to drain the dish machine wastewater was clogged. PIC contacted the plumber

Interior of the reach in cooler contained build up. Broken glass observed in the bottom of the glass cooler (Bar area)

Build up observed on the ceiling.

Observed a pan of bone-in wings in the reach in cooler on the cooking line with no cover. Also, observed bone-in wings in the walk in cooler (meat cooler) with no overhead protection. Please cover all food items to prevent contamination. PIC covered items (COS) (Repeat).

Observed (3) lids for the ice on the drink machines with a black mold-like substance starting to grow. Please clean lids regularly to prevent contamination. The cleaning process started. (COS) (Repeat)

Observed a bulk container of BBQ sauce, honey mustard, an bulk seasonings without a label to properly identify what they are.

Observed a spoon stored in the handwashing sink by the 3-compartment sink. Make sure hand sinks are used for handwashing ONLY. PIC removed the spoon. (COS)