JIMMY MAC'S FOOD & SPIRITS

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the ice bin located in the main kitchen with the chute having mold like build-up. PIC stated they have the ice bin cleaned every month. 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: (I) At a frequency specified by the manufacturer; COS: Facility needs to discard the all the ice and clean the bin in within 3 days. A visit will be made to ensure the correction was addressed. Update: EHS made an informal visit to the facility on 12/03/2025 in the afternoon to ensure the ice bin has cleaned. Observed the ice bin clean. Violation corrected.

Proper cold holding temperatures — Inspector Note: Observed several TCS foods that were stored at the bottom of the prep top unit in the main kitchen 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: Food Discarded