Jim N Nicks Bar-B-Q

4-2B: .05(8)(a)Observed dish washer in main kitchen and bar not dispensing chlorine while in use. Test strips read 0 ppm. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P) Corrective Actions: An employee adjusted the chemical by priming each machine.

1-2A: .03(2)(a)-(l), (n)Facility receives two key drop deliveries. Temperature of a food item is not clearly being recorded. At least 1 food tempeature shall be recorded per written agreement. (Note: cooler/freezer temperatures are not a food item). The food service establishment shall maintain records of the written agreement as specified in subsection (3)(m)3 of this Rule as well as records that show the delivery condition and temperature of the products upon receipt of delivery. Records shall be made available upon request by the Health Authority. (Pf)

6-1A: .04(6)(f)Observed cold held TCS foods with an internal temperature above 41F inside the reach in cooler, prep cooler, and secondary prep cooler by the drive thru. The Person in charge stated that time control was not being used for any items. Cold held TCS foods shall be kept at 41F or below at all times. Permit was suspended for this code provision being marked out of compliance on 3 consecutive routine inspections. Corrective Actions: Food was relocated to the walk in cooler to rapidly cool down.

6-1C: .04(6)(d)Observed foods cooling at an inadequate rate to ensure food reaches 41F within cooling parameters. Observed prepped food such as fish, eggs, and mac & cheese balls cooling inside a prep cooler. Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: The lids on the potato salad, cornbread mix, whipped butter containers were removed to allow rapid cooling. Fish was iced down. Mac & cheese balls and eggs were relocated to the walk in cooler.

11A: .04(6)(e)Observed ineffective cooling method used with potato salad, cornbread mix, fish, mac & cheese balls, and eggs, and slaw mix. Observed potato salad, cornbread mix, and slaw mix were cooling in containers with lids and stacked up to 5 containers high. Cornbread mix was cooling in deep containers, stacked two containers high, and with lids. Mac & cheese balls and eggs were cooling in the prep top cooler. Whipped butter was cooling in containers with lids stacked 2 containers high. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Lids were removed from containers and stacked cris cross to allow rapid cooling. Eggs and mac & cheese balls were relocated to the walk in cooler. Fish was properly iced down.

14C: .05(10)(e)1&3Observed multiple boxes of single use items stored directly on the ground in the outside stored area. Single use items shall be stored at least 6 inches off the ground. Corrective Actions: Boxes were relocated.

4-2B: .05(7)(b)Observed chlorine bucket for dish machine in main kitchen empty. Dish machine was in used during this time. Observed glass dish washer in bar without any sanitizer hooked up. An adequate amount of sanitizer shall be dispensed for effective sanitizing of clean equipment. Corrective Actions: The person in charge (PIC) changed sanitizer bucket during the inspection. The PIC hooked up a new sanitizer bottle for the bar glass washer.

6-1A: .04(6)(f)Observed cold held TCS food with an internal temperature above 41F in the prep top coolers. Observed no lids on prep top coolers. Observed no lids on food containers. Cold held TCS food shall be kept at 41F or below at all times. IF THIS VIOLATION IS MARKED OUT ON THE NEXT ROUTINE HEALTH INSPECTION THE FOOD SERVICE PERMIT WILL BE SUPSENDED. Corrective Actions: Food was relocated to the walk in cooler to rapidly cool.

6-1A: .04(6)(f)Observed cold held TCS in the prep top cooler. See temperature log. Observed food on in adequate ice bath (ice melted). Prep top cooler lid is broken. TCS foods shall be kept at 41F or below at all times. Corrective Actions: Food was moved to walk in cooler to cool down.