SLIM'S DEEP SOUTH BBQ, LLC

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a carton of hard raw shell eggs over potatoes in the walk in cooler, operator moved eggs to bottom shelve. Corrected On-Site Repeat Violation

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand washing sink in dish area no hot water, operator stated a work order has been placed. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed soufflé cup with no handle in container of feta cheese, operator removed. Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank not secure in dish area, operator put a chain around it. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 8 individual pink salmon in packaging thawed out in walk in cooler, operator discarded, see stop sale. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine reading is at 00ppm in sanitizer bucket in kitchen, operator changed solution, new reading at 100ppm. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Observed chlorine solution on floor in the kitchen, operator picked up. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook change gloves without handwashing in between food preparation tasks, explained importance of handwashing. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw hard shell eggs over baked potatoes in the walk in cooler, owner moved eggs to bottom shelf. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw pork in the walk in cooler, owner moved chicken to bottom shelf. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed a bottle of water in hand wash sink next to reach in cooler in the kitchen, employee moved. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed R. Arrington has no proof of any training.

Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use Observed chlorine testing strips expired from 2022, owner ordered new testing strips. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic bowl without a handle in the container of sugar, employee moved. Corrected On-Site Repeat Violation

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand washing sink in dish room no hot water.

Basic - Bowl or other container with no handle used to dispense food. Observed a soufflé cup in the cheese on the prep table, employee moved. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed two tanks in the storage area not secure. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Observed solution in a bucket stored on floor in the kitchen.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in the walk in cooler, ribs, baked beans and smoked turkey not date marked and prepared onsite. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed a Co2 tank not secured next to soda syrup boxes.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitation bucket stored on the floor by the dish area. Operator moved bucket. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed 2 containers in the dry storage room without labels. Operator labeled. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed stew, baked beans, Cole slaw and smoked chicken not date marked. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling vent in storage room.

Basic - Food stored on floor. Observed food stored on the walk in freezer floor. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter pats (67F - Cold Holding) held out of temperature on counter for 4 hours see stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beans on metal pot on stove with no heat on beans (105F - Hot Holding) Cook states on stove for 2 to 3 hours. Heated food to 165F within 2 hours to place on line. Corrective Action Taken

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed partially thawed fish in cooler still in ROP packaging marked remove before thawing. Operator had employee unpackage and place in container. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook on line with no beard guard.

Basic - Food stored in a location that is exposed to splash/dust. Observed ketchup containers stored beside soap and in splash zone of handsink at dishwash. Manager removed. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Observed salmon fish (118F - Cooking); cook states he does not temp fish before service. Cook recooked fish to proper temperature and was advised to temp all fish before service. recook temp (157F - Cooking) Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Found at 0ppm sanitizer bucket empty. Dishwasher replaced sanitizer and retested to 50ppm Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee walk-in in from outside cooler area put wet wipe cloth on handsink then add gloves and prepare foods on line without washing hands.

Intermediate - Handwash sink used for purposes other than handwashing. Observed wet wipe cloth stored in handsink on cookline.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed fish in Rop bags stating open before thawing , fully thawed and only small puncture in bags. Manager opened bags fully.

Basic - Employee with no beard guard/restraint while engaging in food preparation. 2 cooks preparing foods on line no beard guards.

Basic - Missing drain plug at dumpster.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook handle sliced pork and bread to make sandwiches with bare hands. See stop sale. Manager corrected employee who washed hands and added gloves then remade sandwiches.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed slaw (45F - Cold Holding); Beef (45F - Cold Holding); park ribs (48F - Cold Holding) held above wells at reachin cooler on frontline. Observed sliced beef over filled on container at reachin. Advised operator to only fill to fill line of container and add lids. Advised all foods held on plates above well be placed under unit in bottom door holding area to maintain cold hold. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector provided during inspection. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed fish not completely removed from packaging before thawing. Slits cut in packages only.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed cook no beard guard.

Basic - No Heimlich maneuver/choking sign posted. Inspector provided during inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed waitstaff perform variety of chores. Clean tables,scape dirty dishes, handle clean napkins , deliver food to tables, with no handwashing observed. Front Manager retrained waitstaff on handwashing. And had all wash ands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. slaw (43F - Cold Holding); homemade dressing (50F - Cold Holding); potatoes salad (44F - Cold Holding) all foods in reachin cooler across from fry station must be used by 430 pm or discarded.

Intermediate - Handwash sink missing in warewashing or food preparation area. Observed no handsink at front wait prep area where waitstaff dips ice delivers food and clears old dishes.

Intermediate - Handwash sink not accessible for employee use at all times. Observed handsink at cookline blocked by garbage can and fry basket stored in sink.

Intermediate - Spray bottle containing toxic substance not labeled found at outside chemical storage area.

Basic - Equipment in poor repair. Observed container used for limes no longer cleanable. With deep grooves in plastic.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. At cooler at front counter.

Basic - No handwashing sign provided at a hand sink used by food employees. At kitchen sinks.

Basic - Old labels stuck to food containers after cleaning.

Basic - Single-service articles not stored inverted or protected from contamination. Observed fry baskets with napkins inserted stored not inverted or protected at clean dish dry rack.

Basic - Time/temperature control for safety food thawed in an improper manner.ROP commercial processed not removed fully from packaging before thawing as per package instructions.