Food Inspections

NICHOLS DINER

Inpection Notes

Violation of Code: [511-6-1.04(4)(c)] Raw hamburger stored on top shelf of walk in cooler. Ready to eat barbeque, hot dogs, and corndogs stored below and also comingled with other raw hamburger. Raw animal foods must be segregated according to highest minimum internal cooking temperature to prevent possible overhead contamination. COS: CFSM was instructed on proper storage of raw animal foods in walk in cooler, and rearranged cooler. Always store raw chicken on bottom shelf beneath raw ground beef and hamburger patties. Store ready to eat products above and away from all raw animal foods. Corrected On-Site. New Violation. 4-2B Violation of Code: [511-6-1.05(7)(a)1] Vegetable dicer stored with clean utensils found with food debris still in blade network. Food contact surfaces must be clean to sight and touch. COS: Dicer placed bath at wash compartment of 3 comp sink Corrected On-Site. New Violation. 4-2B Violation of Code: [511-6-1.05(7)(a)1] Black slime the length of baffle found on the opposite side of baffle from opening. Other areas of ice machine did not contain any leftover residue. Food contact surfaces must be clean to sight and touch. New Violation. 4-2B Violation of Code: [511-6-1.05(7)(b)] Trays compartments storing clean utensils found with grime and old residues contacting the food-lip portion of the utensils. Food contact surfaces must be cleaned at a frequency necessary to prevent the accumulation of grime and residues. COS: Tray and all the utensils it was housing were moved into bath in wash compartment of 3 comp sink Corrected On-Site. New Violation. 6-1B Violation of Code: [511-6-1.04(6)(f)] Temperature of corn dogs and chicken tenders under right heat lamp in main kitchen found at 117F and 129F. Time and temperature control for safety foods must be hot held at 135F or above. COS: Foods voluntarily discarded. Per owner, the bulb will be replaced. Corrected On-Site. New Violation. 6-1C Violation of Code: [511-6-1.04(6)(d)] Large 50 gallon plastic tubs containing raw chicken and marinade prepped this morning ranging from 48-53 degrees Fahrenheit after 4 hours cooling. Time and temperature control for safety foods must be cooled from room temperature to 41F or below within 4 hours. COS: Upon learning the raw chicken might not meet the requirements, immediate corrective action was implemented. Rapid cooling methods used were adding ice as an ingredient, moving the bins to the walk in freezer, and uncovering items. Temperature of raw chicken recorded again at 2:30PM with a temperature of 40F. Corrected On-Site. New Violation. Violation of Code: [511-6-1.05(7)(d)] Shelving throughout kitchen, handles of paper towel dispensers at all sinks, beneath mounted slicer on prep table, top surface of large bins used to store cabbage all with build-up of grease and food debris. Non-food contact surfaces of equipment must be cleaned at a frequency to prevent the build-up of accumulations. Repeat Violation. 18 Violation of Code: [511-6-1.07(5)(k)] Large presence of gnats congregating around ketchup waste bucket adjacent to vegetable sink. Leftover meat clippings found on top of drain beside grease receptacle attracting flies. Insects, rodents, and other pests must be controlled by eliminating harborage conditions. COS: Ketchup waste bucket removed from kitchen and pile of leftover meat found on drain scooped up and taken to dumpster area. Corrected On-Site. New Violation.

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