Jim N Nicks BBQ

Observed Leg quarters (134°F) and sausage link (123°F) below 135°F inside the warmer cabinet. The food items were placed inside 15 minutes ago. The unit lost power. PIC powered the unit back on. The brisket inside the bottom portion of the unit was above 135°F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F. COS: Person in charge had employee remove the food items from the warmer cabinet and place them back inside the steamer to reheat to 165°F or above.

Observed the high temp dish washing machine reaching 135F at the plate surface.. Hot water mechanical operations by being cycled through equipment that is set up as specified under subsections (6)(e), (l), and (m) of this Rule and achieving a utensil surface temperature of 160ºF (71ºC) as measured by an irreversible registering temperature indicator. Use three compartment sink to wash, rinse and sanitize utensils.

Observed the dish washer in the bar area not dispersing chlroine sanitizer. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows for Chlorine: 50-100 ppm. Have the unit serviced, utilize three compartment sink.

Observed heavy organic matter buildup along the interior of the ice machine in the bar area. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Discard existing ice in order to wash, rinse and sanitze the unit.

Observed a small reach in unit that holds pico, sour cream, lemons, and sauces not holding the TCS items at 41F or below. Ambient internal temperature of the unit was 48F while the external thermometer was reading 36F. Except for preparation and cooling, all time/temperature control for safety (TCS) foods being cold held shall be kept at 41F or below. Person in charge (PIC) has discarded all TCS items and will call maintenance to come and repair unit. An informal visit will be had within 3 business days to check the status of the reach in.