Billy Sims Bbq

Year by year

Inspections

1. Jul 2, 2026 Routine · 1 priority
   • Serious Priority Corrected on site

     PHF/TCS, COLD HOLDING

     Cheese in ice chest is cold held at 45.7°F.

     Correction: Maintain cold potentially hazardous foods at or below 41°F

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

2. Jul 3, 2025 Routine · 1 priority foundation, 1 core, 2 repeat
   • Not serious Priority Foundation Repeat

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Hot water temperature at handwashing sink is at 129°F.

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.

     Code 5-202.12 (A)

   • Not serious Core Repeat

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     There are food and single service items noted stored on the ground.

     Correction: Store all food and single service items items 6 inches above the floor.

     Code 3-305.11 (A) (3)

3. Jul 3, 2024 Routine · 1 priority, 2 priority foundation, 2 core
   • Serious Priority

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

     The quat is not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Sanitizer spray bottle will be refilled at the store and returned to site with proper concentrations

     Code 4-501.114

   • Not serious Priority Foundation

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     No thermometer is present for monitoring temperatures in foods.

     Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food.

     Code 4-302.12 (A)

   • Not serious Priority Foundation Corrected on site

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Hot water temperature at handwashing sink is at 115°F.

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F. Add cold water

     Code 5-202.12 (A)

   • Not serious Core Corrected on site

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     There are food items noted stored on the ground.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     INSECTS AND RODENTS - OUTER OPENINGS - SCREENING

     Area where meat is being shredded is open and not provided with a screen.

     Correction: Provide screens or close openings to the outside. Doors and windows kept open to provide ventilation shall be provided with screens to prevent entrance of rodents and pests.

     Code 6-202.15 (D)

4. Jun 30, 2023 Routine · 1 priority, 1 core
   • Serious Priority

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

     The quat sanitizer in spray bottles not being used according to EPA registered label use instructions and is at 0 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

   • Not serious Core

     INSECTS AND RODENTS - OUTER OPENINGS - SCREENING

     Area where slicing/shredding is taking place, must be in a screened area or at the licensed facility.

     Correction: Provide screens or close openings to the outside. Doors and windows kept open to provide ventilation shall be provided with screens to prevent entrance of rodents and pests.

     Code 6-202.15 (D)