JIM N NICKS health score and inspection history

(A)(2) Maintain TCS food at 41 F or below.// Ranch in make table at 51F. COS- PIC cooled. Salad mix in make table at 68F. COS- PIC cooled. Cooked corn in make table at 46F. COS- PIC cooled. Coleslaw in make table at 46-47F. COS- PIC cooled. Vinaigrette made with garlic and oil in make table at 46-48F. COS- PIC cooled. Potato salad in make table at 45F. COS- PIC cooled. Chicken, ribs, steak, in WI cooler ranging in temperature from 45F-48F. COS- PIC discarded.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Dust accumulation on ceiling tiles.

6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises.// Gnat issue underneath prep table.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)// Dicer on top of rack of cans soiled with food residue.

(A)(2) Maintain TCS food at 41 F or below.// House made sauces ranging in temperature from 48-59F; cooked corn, cooked onion, cut lettuce, cut tomatoes, potato salad in make table ranging in temperature from 44-49F. COS- PIC cooled foods.

Store food wrapped, in packages or in covered containers to prevent contamination.// Ribs, fish, and other items in walk-in cooler stored without lids. 3-305.12 Cease the storage of food under open stairwells, unshielded sewer lines, leaking water lines or under lines with dripping condensate or under other sources of contamination.// Catfish stored underneath condensate drippage in WI cooler.

Maintain in good repair: storage areas; enclosures; receptacles for refuse, recyclables and returnables// Bottom of dumpster to left has rusted out.

Remove the dumped/spilled waste grease from the outside premises.// Excessive spilled grease on dumpster pad to the left.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Sludge accumulation underneath dish machine; stained ceiling tiles and walls throughout facility; black residue on walls and floors around soda boxes in dry storage.