3-304.12 Store utensils in a clean, protected location. / Storing the knife in a gap between equipment. 4-202.16 Replace damaged gasket on the reach in cooler. 4-101.19 Provide smooth, corrosion resistant, nonabsorbent surfaces for non food contact surfaces that are exposed to splash, spillage, or food soil. / Repair or replace barewood base attached to the potato slicer. 3-304.14 Change dry wiping cloths when visibly soiled. 6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable floors, walls, and ceilings. / Repair peeling paint and damaged walls in the prep area. 6-501.11 Regrout tile flooring at the front line where the floors are no longer cleanable. 6-304.11 Provide mechanical ventilation to keep rooms free of excessive heat, steam, condensation, vapors, smoke, fumes, and obnoxious odors. / Heavy buildup of smoke and fumes in the side room with smoker. / The door screen had been covered to keep the room warm, but has trapped the smoke in the area. 6-303.11 Provide at least 50 foot candles of light in food prep and ware washing areas. / Unable to turn on lights under the hood ventilation system.
4-602.12 Clean food contact cooking and baking equipment at least every 24 hours. / Clean the ovens in the prep area. 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue. / Clean the prep tables in the rear prep area. 4-101.19 Provide smooth, corrosion resistant, nonabsorbent surfaces for non food contact surfaces that are exposed to splash, spillage, or food soil. / Seal the wood ledge in the beverage area. 4-501.14 Clean dish machine and attached equipment to remove food debris and lime deposits. 6-501.12 Clean toilets, urinals, and plumbing fixtures as often as necessary to keep them clean. / Clean the floor sinks in the bar area. 5-205.15 Repair slow or inoperative condensation line drain (indoor) bar area. 6-501.114 Remove equipment that is not used or no longer functional from facility. 6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable floors, walls, and ceilings. / Remove bare wood used to cover the unused pits. 6-201.13 Cove or seal the juncture between the walls and floor to yield a seam no greater than 1/32 inch. / Seal seams around the wall covering in the rear of the building. Repair damaged ceiling in the rear door area. Repair damaged walls in the prep area. 6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness. / Clean the floors in the storage area and under the beverage station and glass storage. Repair damaged wall at the swinging door to the dishroom area. 6-501.11 Repair or replace damaged floor tiles in the beverage station ( dining room) 6-501.11 Regrout tile flooring at the grill line. 6-304.11 Provide mechanical ventilation to keep rooms free of excessive heat, steam, condensation, vapors, smoke, fumes, and obnoxious odors. / Heavy fumes in the pit room and heavy steam escaping the mechanical dishwasher. 6-303.11 Provide at least 50 foot candles of light in food prep and ware washing areas. / Lighting out in the dishwashing area. 6-303.11 Provide at least 50 foot candles of light in food prep and ware washing areas. Inadequate lighting under the bar area to provide adequate cleaning.
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