Inspection Violation

Premise Information


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Name

HICKORY TAVERN RAW BAR & GRILL

Rules Governing Inspection Scores.

Address

11504 PROVIDENCE RD

Restaurants:


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Day Care and Adult Care:


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City/State/ZIP

CHARLOTTE

28277

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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

1/24/2020

Final Score @ Grade

90.50

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
4	0	Proper eating, tasting, drinking, or tobacco use	No	No	Yes	No	No	2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee coffee stored on prep table in kitchen.
12	1	Required records available: shellstock tags, parasite destruction	No	No	Yes	No	No	3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf - Observed date of last shellstock sold not recorded on multiple shellstock tags. CDI by instruction.
13	1.50	Food separated and protected	No	No	Yes	No	No	3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw shell eggs stored over lettuce in walk in cooler. CDI by instruction.
20	3	Proper cold holding temperatures	No	No	No	Yes	Yes	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed all TCS foods held over 41 degrees F in prep unit 1 along line and multiple TCS foods held on top compartment in 2nd prep cooler on line over 41 degrees F. CDI, TCS foods held in unit over 4 hours voluntarily discarded by PIC and recently placed items relocated to rapidly cool. Visit to ensure long term compliance cold holding and calibration of prep coolers along line. TPHC discussed and forms filled out for breading process and to to hold items on line until units calibrated. See temperature observations above.
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 cut tomatoes / lettuce recently prepared according to PIC placed in prep coolers along line cooling. CDI, items relocated to walk in cooler to rapidly cool. Repeat.
38	0	Personal cleanliness	No	No	No	No	No	2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing watch on wrist. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with beard preparing food not wearing beard restraint.
39	0.50	Wiping cloths: properly used and stored	No	No	No	No	No	3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed cloth used to stabilize cutting board and wiping cloth held around waist of food employees. Maintain in sanitizer in between uses.
41	0	In-use utensils: properly stored	No	No	No	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 in-use knife stored in soiled area on prep unit along line.
45	1	Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used	No	No	No	No	No	4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 2 beverage coolers not working behind bar. Split gasket on prep cooler doors. Observed 2 prep coolers not calibrated to maintain TCS foods at required temperature. Observed broken corners of 2 lettuce holding containers. Observed leaking line at bar beverage cooler.
47	1	Non-food-contact surfaces clean	No	No	No	Yes	No	4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris in gaskets. Observed build up on shelving in walk-in cooler. Needs to be cleaned. Observed water pooling in the bottom of reach-in cooler near the bar. Observed soils accumulating inside containers storing clean spoons.
53	0.50	Physical facilities installed, maintained and clean	No	No	No	No	No	6-501.12 Cleaning, Frequency and Restrictions - - Observed general cleaning needed on floors / walls of prep areas.