JIM N NICKS BBQ health score and inspection history

Label all food or ingredients that are not in the original package with the common name of the food. // Sauces stored in make table coolers throughout the prep area are not labeled.

5-501.16; 6-301.20 Provide a waste receptacle at handwashing sinks that are supplied with paper towels. // Handwashing sink next to hot holding units in the smoker area and handwashing sink next to dish machine do not have waste receptacles.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.) // Faucet at handwashing sink next to hot holding unit in smoker area has a slow leak.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. // Floors, walls, and ceiling throughout establishment are soiled with residue and debris and are in need of cleaning.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. // Hood filters throughout are soiled with residue. 6-202.11 Provide shielded or shatter-resistant light bulbs in areas where there is exposed food; clean equipment, utensils, linens, and unwrapped single service/single use articles. (sleeves and end caps) // Bulbs above smoker prep area and in dry storage area are not shielded or shatter-resistant.

JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location. // Managers have not registered CFSM with JCDH.

Provide easily accessible and legible data plate for dish machine. // Dish machine does not have data plate. 4-501.14 Clean dish machine and attached equipment. // The top of the dish machine is soiled with debris. 4-502.11(C) Maintain water pressure and water temperature measuring devices in good repair. // Rinse gauge is not working.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // Storage shelves throughout are soiled with residue. / Exterior of equipment throughout is soiled.

Keep dumpster doors and lids closed. 5-501.113 Keep the waste-grease receptacle closed. 5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness.

Cease using hand sinks for any purpose other than handwashing. // Hand sink next to beverage dispenser had bar mats stored in it, hand sink next to smoker had dirty rag and glove stored in it. Hand sink next to ice machine is being used to wash prep knife.

6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises. // Flies and gnats are observed throughout the kitchen.

Install insect control devices away from food preparation areas. // Bug zapper installed above food prep area.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.). Floor drain covers under bar area are missing. / Hand washing sink next to ice machine has slow leak. / Dish machine has a leak underneath it. 5-205.15(B) Repair condensate leak in refrigeration units. // Both WI coolers have condensation leaks. 5-205.15(B) Repair slow or inoperative drain (indoor or outdoor). // Floor drain under hand washing sink next to smoker is not draining properly.

6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises. / Fruit flies and gnats observed throughout the establishment.

4-601.11(C) Keep nonfood contact surfaces of equipment throughout(interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, storage bins) free of an accumulation of dust, dirt, food residue, and other debris.

Clean dish machine and attached equipment. 4-204.113 Provide easily accessible and legible data plate for dish machine. 4-502.11(C) Maintain water pressure and water temperature measuring devices in good repair. / Sanitizing rinse gauge not operable.

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.). / Missing tile in BBQ smoking area. 6-101.11 Provide materials that are smooth, durable, and easily cleanable for indoor floors, walls and ceilings; use nonabsorbent materials for areas subject to moisture. / Paint peeling and flaking in room where mop service basement is located. 6-501.12 Clean facilities throughout (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.

Keep dumpster doors and lids closed. 5-501.114 Provide a drain plug for the dumpster. 5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness. 5-501.116 Clean the dumpster and/or grease receptacle at a frequency necessary to prevent accumulation of soil or becoming attractants for pests. 5-501.17 Provide a covered receptacle for sanitary napkins in a toilet room used by females.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.

JCDH 2.2 Provide food safety training for all food handlers as required. JCDH 2.2 Provide food safety training for new employees within 21 days of hire.

Store between-use utensils in a container of water at 135 F or above. / Scoop water used to prepare cheese biscuits stored in standing.

4-501.114, 4-703.11 Provide a chemical sanitizer used in mechanical ware washing equipment as specified by in 7-204.11. / Repair dish machine and wash, rinse and sanitize in 3-compartment sink until repair is verified by JCDH.