Inspection Violation

Premise Information


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Name

HICKORY TAVERN - STEELECROFT

Rules Governing Inspection Scores.

Address

13545 STEELECROFT PY

Restaurants:


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Day Care and Adult Care:


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City/State/ZIP

CHARLOTTE

28273

Swimming Pool Rules:


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Premise Type

1 - Restaurant

Mobile Food Units, Push carts, Tattoo Parlors:


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County

Mecklenburg

Residential Care and Local Confinement:


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Inspection Date

11/1/2018

Final Score @ Grade

NC Department of Environmental Health:


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General Comments

Violations

Critical Violations SHOWN in RED

NA=Not Applicable

NO=Not Observed

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	NA	NO	CDI	R	VR	Comments
6	0	Hands clean and properly washed	No	No	Yes	No	No	2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed multiple employees wash hands for less than 15 seconds and turn the faucet off with hands. Ensure to use a clean barrier such as a paper towel when turning the faucet off. CDI EHS educated employees how to wash hands properly and had employees rewash hands.
8	2	Handwashing sinks, supplied and accessible	No	No	Yes	Yes	No	5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee rinsing wiping cloth in handsinks, dumped ice at bar sink, equipment in handsink, and a blocked handsink at grill. Ensure handsinks are accessible at all times. CDI EHS redirected employee to use 3 comp sink to rinse wiping cloths and PIC removed items blocking handsinks. Repeat violation. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at bar handsink. CDI PIC provided soap for handsink. Repeat violation. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at 3 handsinks. CDI PIC provided paper towels at handsinks.
14	0	Food-contact surfaces: cleaned and sanitized	No	No	Yes	No	No	4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stacked containers stored as clean with sticker residue and labels. CDI containers were moved to the 3 comp sink. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed QUAT sanitizer dispenser at 3 comp sink at 0 ppm. CDI PIC had employee replace QUAT sanitizer solution bucket and concentration was at 200 ppm.
18	3	Proper cooling time and temperatures	No	No	Yes	Yes	No	3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed queso and chili in the walk in cooler that cooled overnight in large portions above 45F (see temp chart). Items were not cooled properly. CDI PIC voluntarily discarded container of queso, chili, and chili base. Repeat violation.
21	3	Proper date marking and disposition	No	No	Yes	Yes	No	3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several food items such as diced ham, diced eggs, chili, pulled pork and sausages not date marked and prepped/opened the day before. CDI PIC dated all items properly during the inspection. Repeat violation.
31	1	Proper cooling methods used; adequate equipment for temperature control	No	No	Yes	Yes	No	3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tightly covered containers of chili and queso that cooled improperly in large portions. Ensure to use methods to properly cool food items. CDI PIC voluntarily discarded food items and EHS discussed cooling methods. Repeat violation.
35	0	Food properly labeled: original container	No	No	Yes	No	No	3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles and containers of spices and oil not labeled. Ensure to label food ingredient to easily identify. CDI PIC labeled containers and bottles during the inspection.
39	0.50	Wiping cloths: properly used and stored	No	No	No	Yes	No	3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed food employees with dirty wiping cloths hanging from employee's apron, and several damp wiping cloths on prep surfaces not held in sanitizer. Repeat violation.
41	0	In-use utensils: properly stored	No	No	Yes	No	No	3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed knife placed between flip top unit door and handles in food. CDI knife was placed at the 3 comp sink and handles were placed out of food during the inspection.
42	0.50	Utensils, equipment and linens: properly stored, dried and handled	No	No	No	No	No	4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic containers and metal pans wet stacked on storage shelf. Ensure to properly air dry before stacking. Repeat violation.
54	0	Meets ventilation and lighting requirements; designated areas used	No	No	No	No	No	6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket hanging on dry storage shelf.