Jim N Nick's BBQ

15A: .05(6)(a)Observed that the prep cooler beside the small grill was reading an ambient temperature of 53 degrees. There were mostly non-tcs items being stored in this cooler. Shredded Cheese and Sliced cheese was in the cooler but had been there for a total of 30 minutes, so the cheese was discarded by Person in Charge. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C) Corrective Actions: Person in Charge will only use this cooler for non-tcs items until the cooler can be serviced.

17D: .07(4)(b)Observed multiple employee items, such as canned drinks, being stored near items for the facility in the walk in cooler that is located next to the smokers in the facility. Also observed bottled employee drinks being stored in the reach in prep cooler near the drive thru door. Also observed employee items such as a banana and drink being stored with items for the facility on the prep table by the drive thru door. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Person in Charge moved employee items to a designated areas.

8-2B: .07(6)(c)Observed a spray bottle of sanitizer being stored on the prep table near containers of beverages that were being prepped in the kitchen. Also observed containers of chafer fuel being stored directly over food items used for the facility as well as single-use items. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P) Corrective Actions: Person in Charge (PIC) moved the food items and single-use items so that they are not being stored below the chafer fuel and PIC moved sanitizing spray from the prep table.

14A: .04(4)(k)Observed several utensils being stored in containers of food items such as flour, sugar, and bread crumbs with the handles in the product. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: PIC moved the utensils so the handles would be out of the products.

12C: .04(4)(m)Observed wiping cloths being stored in sanitizing buckets that did not have any sanitizing solution. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: PIC discarded the liquid in the buckets and replaced it with the proper sanitizing solution.

15A: .05(6)(a)Observed the prep cooler in the kitchen near the grill and drive thru is not holding a temperature of 41 degrees or below. Currently, the prep cooler is being used to store cheese, tomatoes, lettuce, onions, sauces, and non-TCS foods. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C) Corrective Actions: Facility will not be using this prep cooler to store non-TCS food items until the unit has been repaired. The tomatoes and lettuce had just been placed inside the prep cooler and was relocated to a working unit.

16A: .06(1)(i)Observed that facility has removed the aerators from the faucets on multiple sinks throughout the facility. The aerators are required in order for the water heater to be sufficient. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. (Pf) Corrective Actions: NCOS

2-2D: .06(2)(o)Observed a spoon and cucumber in one of the hand sinks located by the drive thru door. Also observed shreds of meat in the hand sink near the smokers. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Person in Charge (PIC) cleaned the hand sinks and educated employees about using hand sinks for handwashing only.

6-2: .04(6)(g)Observed cut tomatoes and shredded lettuce in the walk in cooler that did not have a prep or discard date. Observed three pans of cooked chicken wings in a prep cooler in the kitchen that did not have a prep date or discard date. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: PIC labeled items with the correct date.

10D: .04(7)(c)Observed containers of sugar, flour, fish seasoning, tenderizer, margarita salt, bread crumbs, and french fried onions outside of their original containers with no label stating what they were. Food should be labeled to prevent mistaken use of food allergens and chemicals. Corrective Actions: PIC labeled each item.

17D: .07(4)(b)Observed employee handbags, jackets, food and drinks being stored with items for the facility throughout the kitchen. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: PIC moved items to the designated area.