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.
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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