Slims Group LLC
913 E. Main St 78624+12543668128
inspected on: 12/12/22
permit number: RH0575
score: 98
purpose: Routine
follow-up: No
inspected by: Rebekah Cathey
received by: Rebecca Bishop
owner: Shannon & David Windham
Butter: 37°F Green beans: 156°F Potatoes: 145°F mac and cheese: 140°F brown beans: 156°F Milk: 37°F Brisket: 136°F Pulled pork: 136°F barbacoa: 140°F Ambient: 38°F ambient white unit: 40°F
Requirement | Photos | Status | Demerits |
---|---|---|---|
2016 - Time and Temperature for Food Safety (Priority Items (3 Points) violations Require Immediate Corrective Action not to exceed 3 days) | |||
1. Proper cooling time and temperature |
IN NO | ||
2. Proper Cold Holding temperature(41°F/ 45°F) |
IN | ||
3. Proper Hot Holding temperature(135°F) |
IN | ||
4. Proper cooking time and temperature |
IN NO | ||
5. Proper reheating procedure for hot holding (165°F in 2 Hours) |
IN NO | ||
6. Time as a Public Health Control; procedures & records |
IN NO | ||
2016 - Approved Source (Priority Items (3 Points) violations Require Immediate Corrective Action not to exceed 3 days) | |||
7. Food and ice obtained from approved source; Food in good condition, safe, and unadulterated; parasite destruction |
IN | ||
8. Food Received at proper temperature |
IN | ||
2016 - Protection from Contamination (Priority Items (3 Points) violations Require Immediate Corrective Action not to exceed 3 days) | |||
9. Food Separated & protected, prevented during food preparation, storage, display, and tasting |
IN | ||
10. Food contact surfaces and Returnables ; Cleaned and Sanitized (ppm/temperature in comments, if applicable) |
IN | ||
11. Proper disposition of returned, previously served or reconditioned |
IN | ||
2016 - Employee Health (Priority Items (3 Points) violations Require Immediate Corrective Action not to exceed 3 days) | |||
12. Management, food employees and conditional employees; knowledge, responsibilities, and reporting |
IN | ||
13. Proper use of restriction and exclusion; No discharge from eyes, nose, and mouth |
IN | ||
2016 - Preventing Contamination by Hands (Priority Items (3 Points) violations Require Immediate Corrective Action not to exceed 3 days) | |||
14. Hands cleaned and properly washed/ Gloves used properly |
IN | ||
15. No bare hand contact with ready to eat foods or approved alternate method properly followed |
IN | ||
2016 - Highly Susceptible Populations (Priority Items (3 Points) violations Require Immediate Corrective Action not to exceed 3 days) | |||
16. Pasteurized foods used; prohibited food not offered Pasteurized eggs used when required |
IN | ||
2016 - Chemicals (Priority Items (3 Points) violations Require Immediate Corrective Action not to exceed 3 days) | |||
17. Food additives; approved and properly stored; Washing Fruits & Vegetables |
IN | ||
18. Toxic substances properly identified, stored and used |
IN | ||
2016 - Water/ Plumbing (Priority Items (3 Points) violations Require Immediate Corrective Action not to exceed 3 days) | |||
19. Water from approved source; Plumbing installed; proper backflow device |
IN | ||
20. Approved Sewage/Wastewater Disposal System, proper disposal |
IN | ||
2016 - Demonstration of Knowledge/ Personnel (Priority Foundation Items (2 Points) violations Require Corrective Action within 10 days) | |||
21. Person in charge present, demonstration of knowledge, and perform duties/ Certified Food Manager (CFM) Rebecca 8/23/27 |
IN | ||
22. Food Handler/ no unauthorized persons/ personnel |
IN | ||
2016 - Safe Water, Recordkeeping and Food Package Labeling (Priority Foundation Items (2 Points) violations Require Corrective Action within 10 days) | |||
23. Hot and Cold Water available; adequate pressure, safe |
IN | ||
24. Required records available (shellstock tags; parasite destruction); Packaged Food labeled |
IN | ||
2016 - Conformance with Approved Procedures (Priority Foundation Items (2 Points) violations Require Corrective Action within 10 days) | |||
25. Compliance with Variance, Specialized Process, and HACCP plan; Variance obtained for specialized processing methods; manufacturer instructions |
IN | ||
2016 - Consumer Advisory (Priority Foundation Items (2 Points) violations Require Corrective Action within 10 days) | |||
26. Posting of Consumer Advisories; raw or under cooked foods (Disclosure/Reminder/Buffet Plate)/ Allergen Label |
IN | ||
2016 - Food Temperature Control/ Identification (Priority Foundation Items (2 Points) violations Require Corrective Action within 10 days) | |||
27. Proper cooling method used; Equipment Adequate to Maintain Product Temperature |
IN | ||
28. Proper Date Marking and disposition |
IN | ||
29. Thermometers provided, accurate, and calibrated; Chemical/ Thermal test strips |
IN | ||
2016 - Permit Requirement, Prerequisite for Operation (Priority Foundation Items (2 Points) violations Require Corrective Action within 10 days) | |||
30. Food Establishment Permit (Current & Valid) |
IN | ||
2016 - Utensils, Equipment, and Vending (Priority Foundation Items (2 Points) violations Require Corrective Action within 10 days) | |||
31. Adequate handwashing facilities: Accessible and properly supplied, used |
IN | ||
32. Food and Non-food Contact surfaces cleanable, properly designed, constructed, and used Observed rusting on exterior of refrigeration unit. |
OUT | 2 | |
33. Warewashing Facilities; installed, maintained, used/ Service sink or curb cleaning facility provided 300ppm manual |
IN | ||
2016 - Prevention of Food Contamination (Core Items (1 Points) violations Require Corrective Action Not to Exceed 90 Days or Next Inspection, Whichever comes first) | |||
34. No Evidence of Insect contamination, rodent/other animals |
IN | ||
35. Personal Cleanliness/eating, drinking or tobacco use |
IN | ||
36. Wiping Cloths; properly used and stored |
IN | ||
37. Environmental contamination Observed screen on screen door coming loose at bottom. |
IN | ||
38. Approved thawing method |
IN | ||
39. Utensils, equipment, & linens; properly used, stored, dried, & handled/ In use utensils; properly used |
IN | ||
40. Single-service & single-use articles; properly stored and used |
IN | ||
2016 - Food Identification (Core Items (1 Points) violations Require Corrective Action Not to Exceed 90 Days or Next Inspection, Whichever comes first) | |||
41.Original container labeling (Bulk Food) |
IN | ||
2016 - Physical Facilities (Core Items (1 Points) violations Require Corrective Action Not to Exceed 90 Days or Next Inspection, Whichever comes first) | |||
42. Non-Food Contact surfaces clean |
IN | ||
43. Adequate ventilation and lighting; designated areas used |
IN | ||
44. Garbage and Refuse properly disposed; facilities maintained |
IN | ||
45. Physical facilities installed, maintained, and clean Observed gaskets showing wear, new gaskets are on order. |
IN | ||
46. Toilet Facilities; properly constructed, supplied, and clean |
IN | ||
47. Other Violations |
IN | ||
2016 - Other Violations | |||
Notes Great addition with bar and seating expansion. |
IN | ||
Notes Food truck is currently not in use. Will contact GCHD before using again. |
|||
Notes 5 employees grease interceptor monthly |
|||
Total: | 2 |
Received by: Rebecca Bishop
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Corrective Actions to Ensure Safe Food
1 Cooling
- PHF/TCS* food cooled from 135° F to 70° F more than 2 hours OR 135° F to 41° F (45° F) more than 6 hours; OR prepared food cooled to 41° F (45° F) more than 4 hours: Action: Voluntary destruction, rapid reheating of cooked foods if less than 4 hours
2 Cold Hold
- PHF/TCS food held above 41° F (45° F) more than 4 hours: Action: Voluntary destruction
- PHF/TCS food held above 41° F (45° F) less than 4 hours: Action: Rapid cool (e.g. ice bath)
3 Hot Hold
- PHF/TCS food held below 135° F more than 4 hours: Action: Voluntary destruction
- PHF/TCS food held below 135° F less than 4 hours: Action: Rapid reheat to 165° F or more
4 Cooking
- PHF/TCS food undercooked: Action: Re-cook to proper temperature
5 Rapid Reheating
- Cold PHF/TCS food improperly reheated: Action: Reheat rapidly to 165° F
7 Handwashing
- Food employees observed not washing hands: Action: Instruct employees to wash hands as specified in the Rules.
9, 10 Approved Source/Sound Condition
- Foods from unapproved sources/unsound condition: Action: Voluntary destruction
11 Proper Handling of Ready-to-Eat Foods
- Employee did not properly wash and sanitize hands before touching ready-to-eat food with bare hands: Action: Voluntary destruction
12 Cross-Contamination of Raw/Cooked Foods
- Ready-To-Eat food contaminated by raw PHF/TCS food: Action: Voluntary destruction of ready-to-eat foods
14 Water Supply
- Facility does not have water for washing hands, preparing food, or cleaning equipment/utensils: Action: Voluntary suspension of food preparation
*Potentially Hazardous Food (PHF) / Time/Temperature Control for Safety (TCS)