JIM 'N NICK'S BAR-B-Q

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed two stacks of plastic trays stacked wet in the main kitchen on the shelf. One stack was having black residue on the back of the trays. C/A Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; COS: Manager placed the trays on the washing line to be re-washed

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the only handsink at the bar area with a plastic colander resting inside of it. C/A . A handwashing facility may not be used for purposes other than handwashing. Pf COS Plastic colander was removed from the sink

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed facility prepped bread batter (8 large pans) placed the metal cover on them and stack them ALL on top of each other not allowing the heat to escape and cool in the proper amount of time. Observed a large tray of spring mix that was prepped earlier and covered tightly with a cling wrap not allowing the food to cool off quickly. C/A Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Spring mix was uncovered

Wiping cloths: properly used and stored — Inspector Note: Observed facility is using lactic acid to sanitize and all the sani buckets in the kitchen and the bar area they were below proper concentration range. C/A Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. Lactic acid sanitizing concentration should be between 704 and 1875 and water temperature of 65*F COS: Manager had all the sani buckets refilled with fresh sanitizer

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed the employee washing dishes in the main kitchen than stacking them wet without allowing the trays to dry. C/A Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. COS: Employee was instructed to unstack the trays to allow for air drying

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the handsink in the main kitchen front line area totally blocked by a trash can and a rolling cart. Observed the handsink in the rear area next to the three compartment sink with a sanitizer bucket inside of it. C/A A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf COS: Sink was unblocked and sanitizing bucket was removed

Food stored covered — Inspector Note: Observed large trays of cooked chicken wings that were prepped earlier in the morning however when EHS took the temperature of the food was 41*F Observed a large rack of raw pork ribs left uncovered on a tray in the WIC. Observed multiple trays of pudding that was stored totally uncovered in the WIC (Beer Cooler) on the shelf. C/A Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; COS: Manager was advised to cover all the open food

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the dishwasher at the bar area with glasses inside, dispensing 0ppm sanitizer C/A 1-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 120 (49) 120 (49) 50-99 100 (38) 75 (24) 100 55 (13) 55 (13) COS: Facility has 7 days to correct the violation and e-mail repair invoice to EHS

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the ice bin in the bar area with build-up of black slime around the coil C/A In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: COS Facility has 7 days to correct the violation and submit pictures to EHS

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the warewashing machine in the main kitchen not reaching 160*F in order to sanitize dishes. Observed the employee actively washing dishes when EHS inspected the facility. C/A Except as specified in paragraph 2 of this subsection, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than: Pf (i) For a stationary rack, single temperature machine, 165ºF (74ºC); Pf or (ii) For all other machines, 180ºF (82ºC). Pf 2. The maximum temperatures specified under paragraph 1 of this subsection, do not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws COS: Facility has 7 days to correct the violation and submit repair receipts to EHS

Consumer advisory provided for raw and undercooked foods — Inspector Note: Observed facility is serving (Manager Stated) JNN original burger and the southwestern burger cooked to order without a consumer advisory. C/A Except as specified in subsections (5)(a)3, and (5)(a)4(iv), and (9)(a)3 of this Rule, if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. Pf 2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf 3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; Pf or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Pf COS Facility has 10 days to correct the violation on the menu or stop serving the burger medium/rare

Proper cold holding temperatures — Inspector Note: Observed sliced lettuce, sliced tomato, sliced cheddar cheese and mayo stored at the prep top in the main kitchen front side holding above 41*F Observed spring mix stores in the cooling drawer #4 holding above 45*F Observed cooked wings that were prepped earlier in the day help at the prep top #2 with a temperature above 41*F Observed raw catfish and mac and cheese balls stored in the cooling drawer #7 with a temperature above 41*F Observed buttermilk batter that was stored in the cooling drawer #8 in the main kitchen with a temperature above 41*F Observed potato salad and cheddar cheese slices stored at the prep top at the back line with a temperature above 41*f C/A 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 COS With the exception of the raw catfish macaroni balls and buttermilk batter, the rest of the food was allowed to be placed into the WIC to be cooled back to 41*F.

Proper hot holding temperatures — Inspector Note: Observed BBQ pork spareribs, cooked beef brisket, smoked sausages, and pulled chicken stored in the warming cabinet with a temperature below 135*F C/A 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 COS: Food was allowed to be re-heated back to 165*F