JIM N NICKS COMMUNITY BBQ

1 finding recorded on Aug 3, 2026. 1 marked corrected on site.

1. Violation recordedItem 6-1B ↗

   Proper hot holding temperatures

   Observed cooked meats or poultry not held at 135 degrees Fahrenheit or above in warming cabinet. PIC and employees stated that the chicken was cooked then placed in the warming cabinet.

   Inspector’s full note

   Inspection item: Proper hot holding temperatures

   Code 511-6-1.04(6)(f)

   Observed cooked meats or poultry not held at 135 degrees Fahrenheit or above in warming cabinet. PIC and employees stated that the chicken was cooked then placed in the warming cabinet. The CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F (57°C) or above. COS: The chicken was reheated to a temperature at or above 165F and then placed back into the hot holding cabinet. Corrected On-Site. New Violation.

   Official report · Item 6-1B ↗

   Marked corrected on site

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