Nicks Place

Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Potatoes were observed cooling in large, covered pots greater than four inches deep in refrigeration at 58 degrees Fahrenheit. Food items set for cooling are to be placed in shallow pans and arranged in the EQUIPMENT to provide maximum heat transfer through the container walls and loosely covered or uncovered if protected from overhead contamination. Proper cooling strategies were discussed with the PIC at the time of inspection.

Inspector notes: The ceiling in the kitchen and front food service area is coated with textured finish that is not smooth. Floors, walls, and ceiling are to be finished with a surface that is smooth, durable, and easily cleanable.

Inspector notes: The following surfaces of the physical facilities was observed to be worn or in need of repair... - The ceiling coating in the dish area was observed to be chipping/peeling and in poor repair. - The sealed coating to the wood flooring in the back prep and front service areas was observed to be worn/in need of resurfacing The physical facilities must be maintained in good repair.

Inspector notes: Ham and Sliced Cheese were observed held at 44-45 degrees Fahrenheit in the cookline prep unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. (Ham and Sliced Cheese were observe stacked higher than the "Cold Zone" of the top area of the prep unit. Ham and Sliced Cheese were placed below in the low boy area to rapidly cool at the time of inspection.