Inspection Violation

Premise Information


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Name

HICKORY TAVERN BIRKDALE

Rules Governing Inspection Scores.

Address

9526 BIRKDALE CROSSING DR

Restaurants:


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Day Care and Adult Care:


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City/State/ZIP

HUNTERSVILLE

28078

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

8/1/2019

Final Score @ Grade

85.50

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	4	Hands clean and properly washed	No	No	Yes	Yes	No	Repeat Violation-Full Points, 4- 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 two food employees wash hands at kitchen handsink and not use a clean barrier to turn off faucet. Also observed food employee scrub hands for less than 15 seconds. CDI- PIC educated employees to use a paper towel when turning off faucet. Employees rewashed hands before working with food.
8	1	Handwashing sinks, supplied and accessible	No	No	Yes	Yes	No	Repeat Violation-1 pt- 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed trash can blocking handsink at grill in. CDI- Trash can was moved.
12	1	Required records available: shellstock tags, parasite destruction	No	No	Yes	Yes	No	Repeat Violation-1 pt- Points not escalated due to improvement from last inspection 3-203.12 Retain tag on the bag of shell-shock until empty. Record date on the tag when the last shell-shock from the container is used. Store tags in chronological order for 90 days. -Pf Observed two shell-shock tags out of chronological order and one tag with date missing. CDI- Tags were put in the right order and date was added to tag.
20	1.50	Proper cold holding temperatures	No	No	Yes	Yes	No	Repeat Violation-1.5 pts- 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Mac and cheese and rice were in individually portioned bags with top portion of container reading above 41F. Bags at bottom portion of container were 41F and below. CDI- Educated PIC to not overstack bags in containers. Top bags were moved to walk in cooler to get down to proper temperature.
21	3	Proper date marking and disposition	No	No	Yes	Yes	No	Repeat Violation-Full Points, 3- 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 the following food items not date marked: lettuce(2), spinach, milk(3), corn salsa, pico de gallo, field greens, queso, and marinara. CDI- PIC was unaware when items when Milk was opened and marinara was portioned. Items were voluntarily discarded. Lettuce, spinach, pico de gallo and queso were all in pans that were switched out either this morning or last night. New pans were date marked. Educated PIC to train employees to put dates on new containers when containers are switched out. Corn salsa was pulled from freezer, informed PIC that pull date needed to be on food. Item was date marked.
31	0.50	Proper cooling methods used; adequate equipment for temperature control	No	No	Yes	Yes	No	Repeat Violation-0.5 pts- 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 chicken salad at 46F that was prepared this morning inside of flip top unit not manufactured for cooling. Inside of reach in cooler observed deli turkey sliced this morning in individually portioned bags. In walk in cooler observed lettuce, sliced tomatoes and diced tomatoes cooling covered up. CDI- Chicken salad was placed in walk in cooler to rapidly cool. Deli turkey was taken out of individual bags, placed on a sheet pan and placed inside cooler. Containers of lettuce and tomatoes were uncovered.
42	0.50	Utensils, equipment and linens: properly stored, dried and handled	No	No	No	Yes	No	Repeat Violation-0.5 pts- 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers at clean dish rack wet stacked.
43	0.50	Single-use and single-service articles; properly stored and used	No	No	No	Yes	No	Repeat Violation-0.5 pts- 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed to go containers at server line stored with food contact surface up. Storage does not prevent contamination from servers touching food contact surfaces and misc communication.
45	1	Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used	No	No	No	Yes	No	Repeat Violation-1 pt- 4-501.11 Maintain equipment in good repair. Observed standing water in bottom of beer cooler.
47	1	Non-food-contact surfaces clean	No	No	No	Yes	No	Repeat Violation-1 pt- 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed inside of reach in units and gaskets in need of cleaning. Increase cleaning frequency.
53	0.50	Physical facilities installed, maintained and clean	No	No	No	Yes	No	Repeat Violation-0.5 pts- 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken/missing tiles by grill in kitchen.