JIM N NICKS health score and inspection history

(A)(2) Maintain TCS food at 41 F or below.// Shredded cheese cold holding at 47F. //Lettuce cold holding at 52F. COS PIC Voluntarily discarded.

6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises. // Excess of flies throughout the kitchen prepping area.

Cease smoking, eating, or drinking in areas where food, utensils, equipment, linens, or unwrapped single service/single use articles may become contaminated.// Employee drinking from a personal cup in the cooking prep area.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)// Several dirty large silver pans sitting on clean dish shelving.// Various utensils and lids soiled with food debris.

(A)(2) Maintain TCS food at 41 F or below.// Lettuce in make table internal temp of 50F. Chicken wings in make table internal temp of 64F. COS PIC Voluntarily discarded all.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Floors soiled with heavy liquid and food debris throughout facility and in WI cooler floors.

Allow utensils to air dry before stacking.// Several silver pans stacked wet.

Cease smoking, eating, or drinking in areas where food, utensils, equipment, linens, or unwrapped single service/single use articles may become contaminated.// Two employee cups sitting on the shelving under prepping areas. COS PIC Voluntarily discarded.

3-501.16(A)(1) Maintain TCS food at 135 F or above.// Ribs sitting in the warmer with an internal temp of 122F. COS PIC Voluntarily placed in the oven and placed in warmer for hot holding

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. // Fan covers in WI cooler soiled with heavy dust.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Floors in dry storage under shelving soiled with food debris. // Floors near back door soiled with heavy liquid coming from the hot water tank.// Repair/Replace ceiling tiles leaving openings throughout kitchen.