Billy Sims Bbq

Year by year

Inspections

1. Feb 18, 2026 Routine · 2 priority, 2 priority foundation, 6 core
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Queso is hot well is at 101°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Food reheated in microwave to be hot held.

     Code 3-501.16 (A) (1)

   • Serious Priority

     TOXIC SUBSTANCES - FIRST AID SUPPLIES - STORED

     First aid supplies are stored with lids that are for to-go food containers.

     Correction: First aid supplies shall be kept in a container and stored to prevent contamination of food and equipment. Lids for food containers were moved during the inspection.

     Code 7-208.11 (B)

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sinks are blocked by garbage cans and the storage of brooms.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing. Items were moved during the inspection.

     Code 5-205.11 (A) and (C)

   • Not serious Priority Foundation Corrected on site

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at a restroom sink for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing. Papertowels were provided during the inspection.

     Code 6-301.12

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Various sauces and spices are stored in unlabeled containers.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Scoops handles are touching foods.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F. Scoops were repositioned during the inspection to have handles out of the food.

     Code 3-304.12

   • Not serious Core Corrected on site

     PROPER COOLING METHODS - IN EQUIPMENT

     Brisket in blast chiller has gone through the 2 hour cooling cycle, but meat is still up to 52 degrees F. Food is tightly wrapped in plastic wrap, which is inhibiting cold air from cooling the meat down to 41 degrees F.

     Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape. During the inspection, meats were being run through another 2 hour cooling cycle to get them down to 41 degrees F. Monitor cooling in this unit. Make sure foods cool down to 41 degrees in less than 6 hours. Make adjustments as needed to pr

     Code 3-501.15 (B)

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

     Cardboard boxes that held unwashed potatoes are being reused to store pototoes that were washed and wrapped in foil.

     Correction: Discard single-use and single service articles after initial use.

     Code 4-502.13 (A)

   • Not serious Core

     FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS

     Hot holding cabinets for foods and meats have encrusted soil accumulations.

     Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment.

     Code 4-601.11 (B)

   • Not serious Core

     USING DRESSING ROOMS AND LOCKERS

     Employee personal items are being stored on a prep table.

     Correction: Provide lockers or a different area for employee belongings and instruct employees to use lockers for storage of their personal clothing and possessions.

     Code 6-501.110

2. Feb 25, 2025 Routine · 2 priority, 3 priority foundation, 3 core, 2 repeat
   • Serious Priority Repeat Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The Members Mark Sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM. PIC changed the empty sanitizer container and now is 300 ppm

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Knives and cutting boards used with time/temperature controlled for safety food at front service counter are not cleaned every 4 hours.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours.

     Code 4-602.11 (C)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     "Stackers" are not datemarked after assembled. Noted in walk in cooler and front reach in

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

     Plastic containers on shelf across from warewash are noted excessively stained/scratched/buildup on the inside surface and unable to be properly cleaned.

     Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.

     Code 4-202.11 (1) - (4)

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring sanitizer concentration.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Core Corrected on site

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on cart and cloths stored in buckets do not have sanitizer in them. PIC replaced sanitzer at warewash sink and buckets refilled

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core Repeat

     FOOD LABELS - PROVIDED

     Packaged bars, cornbread, stackers do not have ingredient labels and no ingredient informatin is available onsite.

     Correction: Packaged foods shall be labeled as required by law.

     Code 3-602.11 (A)

   • Not serious Core

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     Front reach in cooler with stackers in is not equipped with an integral or permanently affixed temperature measuring device.

     Correction: Provide a integral or permanently affixed temperature measuring device.

     Code 4-204.112 (B)

3. Oct 23, 2023 Routine · 3 priority, 2 core, 1 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     Stacker dessert cups that have whipped cream are up to 49°F in the glass door refrigerator.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Stacker dessert cups will not be stored in this display refrigerator until it is repaired and holding temps under 41 degrees F. Temperature on the refrigerator was adjusted during inspection and stackers were moved.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Corrected on site

     DATE MARKING - DISPOSITION

     Bologna in walk-in cooler has exceeded its date mark of October 14.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date of seven days or has not been provided with a date mark. Monitor dates. Meat was discarded.

     Code 3-501.18 (A)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The quat in sanitizer buckets is too weak (about 100 PPM).

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Quat is on a timer system to alert when it's time to change out, but use test strips throughout the day to ensure correct concentration. Sanitizer was changed out.

     Code 4-501.114 (A) - (E)

   • Not serious Core

     PROPER COOLING METHODS - IN EQUIPMENT

     Cooked pork is tightly wrapped in plastic inside blast chiller and is still up to 55 degrees F internally.

     Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape. Monitor cooling temps.

     Code 3-501.15 (B)

   • Not serious Core

     FOOD LABELS - PROVIDED

     Packaged pecan bars from Sugar and Flour bakery are not labeled and there is not an ingredient list on site.

     Correction: Packaged foods shall be labeled as required by law or provide an ingredient list on site for all products not made at establishment.

     Code 3-602.11 (A)