Jim N Nick's Bar -B-Q

Inspector notes: Inspector observed meat CVAP and prep-top cooler lid handle in disrepair. Meat CVAP doors do not close flush and doors are not level on the hinges. Prep-top cooler lid handle is broken and covered in duct tape. Corrective action: Equipment shall be maintained in good repair.

Inspector notes: Inspector observed mold-like growth on seals of the hand sinks, and seals of all other sinks in disrepair. Corrective action: Hand sinks and sinks shall be cleaned as often as necessary to keep them clean and maintained.

Inspector notes: Inspector observed ceiling tiles, vents and light shields in disrepair (dusty, missing, not secured, sagging, falling apart) above prep areas and near dish pit. Corrective action: All physical facilities shall be maintained in good repair, and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Inspector notes: Inspector observed employee items such as foods and beverages stored next to and above food service items. Corrective action: Employee belongings shall be stored in designated employee storage areas, and in a way that does not contaminate any food service items.

Inspector notes: Inspector observed bowls used as scoops in bulk seasonings and the scoop handle touching the mac n cheese on the steam table. COS - PIC removed all bowls and propped the mac scoop handle against the edge of the utensil pan, above the food. Corrective action: Scoops must have a handle and handles must be stored in a way that does not contaminate the food.

Inspector notes: Observed employee food and drinks outside of approved designated areas; and beverage cups not single service with lid and straw. COS relocated to employee areas. Advised PIC to keep employee food and drinks in approved designated employee areas only and use single service beverage utensils to prevent contamination.

Inspector notes: Observed potato salad and mac and cheese in walk in cooler in 2-inch pans, then stacked on trays on rolling carts against the wall. Other potato salads were stacked in alternating directions on top of each other. Corrective action: use device such as a blast chiller to quickly cool foods, place in ice baths to cool to 70F within two hours, then to at or 41F in the remaining 4 hours. Provide more air flow around pans of potato salad and mac and cheese, a larger space between each pan, and do not place against the wall blocking air flow. COS- items were placed in an ice bath during inspection.

Inspector notes: Observed employees wearing watches and bracelets preparing foods. Corrective action: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.