Jim N Nicks, 1660 Gadsden Highway, Birmingham, AL 35235 - Restaurant inspection findings and violations



Business Info

Restaurant: Jim N Nicks
Address: 1660 Gadsden Highway, Birmingham, AL 35235
Total inspections: 2
Last inspection: Feb 28, 2012
Score
(the higher the better)

90

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Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • Cooling methods. Facilities to maintain product temperature. Plant food cooking.
  • In use, between use, food/ice dispensing utensils properly stored.
  • Potentially hazardous food meets temperature requirements during cold holding. Time as a public health control. Consumer Advisory used if required.
  • Warewashing facilities: designed, constructed, maintained, installed, located, operated. Accurate thermometers, Chemical test papers.
Oct 17, 2011 92
  • Floors, walls, ceilings, attached equipment: clean. Outer openings protected. Surface characteristics, indoor, outdoor: Maintained. Cleaning frequency, dustless methods. Absorbent floor materials properly used.
  • Potentially hazardous food meets temperature requirements during cold holding. Time as a public health control. Consumer Advisory used if required.
  • Refuse, recyclables, and returnables. Outdoor/Indoor storage area approved. Receptacles provided; covered. Approved refuse disposal method.
  • Storage, handling, drying of clean equipment, utensils.
  • Wiping cloths; clean, use limitations, stored.
Feb 28, 2012 90

Violation descriptions and comments

Oct 17, 2011

3-501.16 Maintain potentially hazardous food at 41 F or below.// Brunswick stew 46-48F and cheese biscut batter45-48F which contained raw shell eggs, buttermilk & cheese was all prepared on 10/16/2011 stored in WI cooler. Unable to obtain an accurate ambient temperature, range was 39-43F.Spinach dip mix in bottom RI cooler on make line ready to serve >41F//Staff placed on 1 inch pan,placed in WI cooler to properly re-chill to 41F.
3-501.15 Cease wrapping or covering food until cooled.// Chicken salad mix , queso cheese & milk mix covered in bowl with plastic wrap prepared today >41. //Spinach dip mix in plastic bags stored in deep container // Staff placed on a 1 inch pan.//3-501.15 Place cooling food on top shelf of cooler or freezer.// Pans of potato salad stored on bottom shelf in WI cooler while cooling.
3-304.12 Store utensils left inside containers of non-potentially hazardous foods with handles above the top of the food.// Utensils stored in lemon tray and seasonings with handles in contact with food. 3-304.12 Provide a clean surface in a protected location for storing ice scoop; or store in ice with handle upright.// Ice scoop laying in ice at the bar area.
4-204.115 Repair temperature gauge for sanitizing rinse on dish machine.// Final rinse temperature gauge does not work. //Repairman has placed order for new gauge.

Feb 28, 2012

3-501.16 Maintain potentially hazardous food at 41 F or below.// Cream sauce for spinach dip and spinach dip 46F prepared on 2/27/2012 stored in WI cooler, chili 45F was prepared on 2/24/2012 and cut melons 46F from 2/27/2012 in covered container in WI cooler.//PIC voluntarily discarded.
3-304.14 Store wet wiping cloths for sanitizing in quaternary ammonia solution at concentration specified by manufacturer.// Quaternary ammonia results >400ppm and requirements per manufacturer is 200ppm.//PIC has contacted supplier.
4-901.11 Allow utensils to air dry before stacking.// All equipment wet stacked.
5-501.113 Keep dumpster closed.//dumpster open at time of inspection.
6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable floors, walls, and ceilings.//Water-damaged wall under dish machine. Mildew stains on walls in warewashing area . 6-501.11 Repair or replace damaged floor in WI cooler.// Broken tiles and standing water underneath tiles in WI coolers.

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