NICKY'S UNDEFEATED

4 findings recorded on Oct 7, 2026. 1 marked corrected on site.

1. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Observed the bar dish machine at 0ppm chlorine, after running several times. CA: Chlorine sanitizing rinse shall be between 50ppm to 99ppm for food contact surfaces.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(6)(n)

   Observed the bar dish machine at 0ppm chlorine, after running several times. CA: Chlorine sanitizing rinse shall be between 50ppm to 99ppm for food contact surfaces. Advised not to use until the dish machine is serviced and working properly. Corrected On-Site. New Violation. Correct By: 10/09/2026

   Official report · Item 4-2B ↗

   Marked corrected on site

   Correct by Oct 9, 2026

2. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Observed the inner ice machine with a slime build-up on the left wall and on the edge of the ice catcher. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(7)(a)1

   Observed the inner ice machine with a slime build-up on the left wall and on the edge of the ice catcher. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Advised to first melt the ice, then properly clean and sanitize the ice machine. New Violation. Correct By: 10/08/2026

   Official report · Item 4-2B ↗

   Correction status not recorded

   Correct by Oct 8, 2026

3. Violation recordedItem 5-1A ↗

   Cooking temperatures

   Observed that the facility is non-continuously (partially) cooking chicken wings without approved procedures. PIC explained the wings are baked in the oven to 150F for about 10 minutes, then cooled and fully cooked in the fryer at a later time.

   Inspector’s full note

   Inspection item: Proper cooking time and temperatures

   Code 511-6-1.04(5)(d)

   Observed that the facility is non-continuously (partially) cooking chicken wings without approved procedures. PIC explained the wings are baked in the oven to 150F for about 10 minutes, then cooled and fully cooked in the fryer at a later time. CA: Non-Continuous Cooking of Raw Animal Foods. Raw animal foods that are cooked using a non-continuous cooking process shall be: 1. Subject to an initial heating process that is no longer than sixty minutes in duration; P 2. Immediately after initial heating, cooled according to the time and temperature parameters as specified in subsection (6)(d) of this Rule for cooked time/temperature control for safety food; P 3. After cooling, held frozen or cold, as specified for time/temperature control for safety food as specified in subsection (6)(f) of this Rule; 4. Prior to sale or service, cooked using a process that heats all parts of the food to a temperature for a time as specified under subsection (5)(a)1-3 of this Rule; P 5. Cooled according to the time and temperature parameters specified for cooked time/temperature control for safety food as specified in 2 of this subsection if not either hot held as specified in subsection (6)(f) of this Rule, served immediately, or held using time as a public health control as specified in subsection (6)(i) of this Rule after complete cooking; P and 6. Prepared and stored according to written procedures that: (i) Have obtained prior approval from the Health Authority; Pf (ii) Are maintained in the food service establishment and are available to the Health Authority upon request; Pf (iii) Describe how the requirements specified in paragraphs 1 through 5 of this subsection are to be monitored and documented by the permit holder and the corrective actions to be taken if the requirements are not met; Pf (iv) Describe how the foods, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as foods that must be cooked as specified in paragraph 4 of this subsection prior to being offered for sale or service; Pf and (v) Describe how the foods, after initial heating but prior to cooking as specified in paragraph 4 of this subsection, are to be separated from ready-to-eat foods as specified in subsection (4)(c)1 of this Rule. Pf Advised PIC to immediately discontinue non-continuously (partially) cooking chicken wings until procedures have been submitted AND approved by the health authority. New Violation. Correct By: 10/08/2026

   Official report · Item 5-1A ↗

   Correction status not recorded

   Correct by Oct 8, 2026

Correction status comes from the dated report. Later changes may not be recorded here.