Jim 'n Nicks BBQ

Plumbing installed; proper backflow devices — Inspector Note: Observed the wastewater pipe leaking beneath and behind the handsink and dishmachine in the bar area. PIC will email a copy of the completed work order to [REDACTED EMAIL] by 5/29/26 Condensation also observed leaking from below the walk in cooler fan. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Garbage/refuse properly disposed; facilities maintained — Inspector Note: Observed build up on the dumpster pad due to a clogged drain. PIC advised to have the area cleaned and sanitized by 5/28/26 to prevent pest activity. The grease tank must also be clean due to the observation of grease build up on the ground. Also observed dumpster lids missing. PIC will contact dumpster company (Republic). Dumpster must be repaired or replaced by 6/1/2026 PIC will email a copy of the completed work order regarding the dumpster and dumpster cleaning to [REDACTED EMAIL] by 5/28/2026. 511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. (p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean. 511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. (p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.

Physical facilities installed, maintained, and clean — Inspector Note: Build up on walls around the caulking of the 3 compartment sink and dish machine area. Build up on walls underneath dish area. Also observed excessive trash and debris below the reach in cooler and dishmachine in the bar. Also observed black build up on the walls and ceiling in the walk in meat cooler, walk in beer cooler, and kitchen areas. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed light shield missing in the kitchen. Endcaps needed on several light shields. Also observed condensation build up in the light shield and vents in the kitchen. 511-6-1.07(2)(i) - Light Bulbs, Protective Shielding (C) (i) Light Bulbs, Protective Shielding. 1. Except as specified in paragraph 2 of this subsection, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. 2. Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages, if: (i) The integrity of the packages cannot be affected by broken glass falling onto them; and (ii) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened. 3. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed chlorine sanitizer did not meet the required concentration of 50-100 ppm in the bar. PIC was coached on priming the dish machine. Once corrected, the sanitizer was observed at 50 ppm. Observed a slime like substance and mold like substance in the glass cooler located in the bar. PIC advised to remove and properly wash, rinse, and sanitize glass mugs and cups located in the bar cooler. PIC create a work order and place an out of order sign on the cooler. PIC will email a copy of the work order to [REDACTED EMAIL] by 5/29/2026, Several layers of cooked food accumulation observed on the smoker shelves. PIC will have the smoker and shelves deep cleaned by 5/29/2026 Observed rust and black build up on the interior of the ice machine. Build up also observed on the ceiling of the reach in cooler being used to store lettuce and deviled eggs. 11-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Proper cold holding temperatures — Inspector Note: TCS food items cold held above 41F. Observed several TCS food not stored at the required temperature of 41 degrees or below in the reach in cooler. PIC discarded all food items that did not meet temperature requirements. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) 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

Contamination prevented during food preparation, storage, display — Inspector Note: Observed two racks of cooked TCS foods (Chicken, Ribs, and brisket) on speed racks that were not covered and stored next to raw brisket and raw chicken. PIC advised to move racks of cooked food to one side of the walk in cooler or the bar cooler to prevent potential cross contamination. PIC will email a plan of action to [REDACTED EMAIL] by 11/26/25. PIC strongly advised to use speed rack covers to prevent potential contamination.

In-use utensils: properly stored — Inspector Note: Knives improperly stored inside of prep top cooler between the cooler and a pan. Utensils must be properly stored in a clean dry container. Utensils stored in dirty water. The dipper well is in bad repair according to the PIC. PIC will have the dipper well repaired by 12/01/25. PIC will temporarily store utensils in a clean dry container and use hot water (135 degrees or higher) to store utensils.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Plates not stored inverted above prep line. Plates must be inverted to prevent potential contamination.

Plumbing installed; proper backflow devices — Inspector Note: Rinse aid and detergent container leaking. Wastewater pipe leaking underneath ware washing area.

Physical facilities installed, maintained, and clean — Inspector Note: Build up on walls around the caulking of the 3 compartment sink and dish machine area. Build up on walls underneath dish area. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed light shield missing in the kitchen. Vent covered over server line in bad repair and has build up. PIC will have the vents cleaned and replaced if necessary, by 12/01/25

Food-contact surfaces: cleaned & sanitized — Inspector Note: Mold inside of broken ice scoop holder. Hot holding unit used for fries and chicken tenders' storage in need of deep cleaning. The filter contained build up. PIC advised that the area is cleaned once a week. PIC will deep clean by 11/25/25. Also observed utensils stored in stagnant water in the dipper well. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Proper cold holding temperatures — Inspector Note: TCS food items cold held above 41F. Observed several TCS food not stored at the required temperature of 41 degrees or below in the reach in cooler. PIC discarded all food items that did not meet temperature requirements. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) 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