Jim N Nick's BBQ

Insects, rodents, and animals not present — Inspector Note: Observed flies in main kitchen area of facility. Observed fly land on pulled pork on counter under heat lamp behind grill in main kitchen. C/A: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; and 4. Eliminating harborage conditions. Pork was discarded. Prescence of flies needs to be controlled.

Food stored covered — Inspector Note: 1. Observed cheese bread and pulled pork stored uncovered and unprotected on counter under heat lamp in main kitchen behind grill. 2. Observed raw, cleaned potatoes and cheese bread mix stored uncovered and unprotected on speed rack in main kitchen across from ovens. C/A: Food shall be stored covered to protect from overhead contamination. COS: Baked potatoes and cheese bread mix on speed rack were covered with speed rack cover. Cheese bread mix and pulled pork on counter under heat lamp need to be covered within 3 days.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black slime buildup inside of ice chute on ice machine in main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Ice chute was cleaned and sanitized.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed several clean pans stored wet stacked on shelf in ware-washing area of facility. C/A: Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: In a self-draining position that allows air drying

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no soap at hand sink near drive thru window in main kitchen. C/A: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: PIC replaced hand soap at hand sink.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed pan stored in hand sink near fryer in main kitchen. C/A: A handwashing facility may not be used for purposes other than handwashing. COS: PIC removed pan from hand sink.

Food-contact surfaces: cleaned & sanitized — Inspector Note: 1. Observed black slime buildup on the interior surface of the soda gun nozzle that comes into contact with the beverage and soda gun holster at bar area of facility. 2. Observed black slime buildup along interior door and interior wall of ice machine that comes into contact with ice in main kitchen. 3. Observed black slime buildup on interior surface of the soda machine that the soda nozzles dispense beverage from at drive thru area of facility. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Food employee washed, rinsed, and sanitized soda gun nozzle, ice machine, and soda dispenser.

Proper cold holding temperatures — Inspector Note: Observed several cold held TCS items holding above 41F at prep top coolers, drawers, and walk in cooler (*see asterisks*). C/A: 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. COS: Items prepared over 24 hours were discarded, items prepared within 2 hours were cooled to 41F or below.

Proper hot holding temperatures — Inspector Note: Observed several hot held TCS items holding below 135F in warmer cabinets (**see asterisks**). C/A: 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. COS: Items were reheated to 165F or above.

Time as a public health control: procedures and records — Inspector Note: Observed potato salad, cheese, cole slaw, sour cream, blue cheese, and ranch held in prep top cooler and prep bottom cooler in main kitchen using time as a public health control without removal and discard time marked or identified. C/A: If time without temperature control is used as the public health control up to a maximum of 4 hours: If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food, (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. COS: Removal and discard times were added to food items.