Hickory Flat Kitchen

Observed several TCS food cold held above 41°F in prep top and reach in cooler underneath. TCS food must be cold held at 41°F or below. The ambient air temperature (AAT) was 40°F. Highly suggest to set AAT to a degree that can consistently cold hold TCS food at 41°F. COS by lowering AAT setting.

Observed ranch, chipotle crema, and milk cold held above 41°F in prep top unit. TCS food must be cold held at 41°F or below. All items were stored in tall containers that stuck out of the prep top unit. Health Authority highly suggests to use TPHC or store these items in reach in cooler underneath. COS by moving to reach in cooler.

Observed prosecco sauce hot held in steam table at 128°F. TCS food must be hot held at 135°F or above. COS by reheating on stove. Health Authority highly suggests to not double pan TCS food in the steam table, as this could potentially lead to temperature abuse. Also suggest turning up the heat setting.

Observed blanched fries utilizing Time as a Public Health Control (TPHC) without time documentation on or near the product. If using TPHC, must have time documentation on or near product indicating time brought out of temperature control, and the discard time 4 hours later. COS by adding time label.

Observed slicer stored as clean while being visibly dirty. Food contact surfaces must be stored clean to the sight and touch. COS by cleaning.

Observed residue accumulation on soda gun nozzle at bar. Food contact surfaces must be cleaned at a rate that precludes accumulation. COS by cleaning. Health Authority suggests deep cleaning them daily.

Observed several trays of blanched fries held for more than 24 hours without a date label. Must date mark TCS food if prepped and held for more than 24 hours. COS by adding labels.

Observed several TCS items held past their discard date. TCS food subject to 7 day date marking must be used or discarded within 7 days, with the day of prep counting as day 1. COS by discarding.

Observed container of cheese in walk in cooler with a prep date of 1/31/25. Also observed pasta with a prep date of 2/5/25, and pasta with a prep date of 2/8/25 in reach in cooler under prep top unit. A food that requires date marking must be used or discarded within 7 days, with the day of prep counting as day 1. COS by discarding all items.

Observed baked mushrooms and baked potato skins prepped and held for more than 24 hours without being date marked in reach in cooler underneath prep top unit (PIC states they were made on 2/16/25). Foods that require date marking must have a label with the day of prep/day of discard if held for more than 24 hours. COS by adding dates.

Observed wings originally prepped on 2/5/25 and 2/10/25 and thawed without date marking the day they were thawed. Must date mark wings when they are thawed and use or discard within 7 days (day 1 is the date thawed). COS by adding dates.

Observed wall panel in front of walk in cooler in disrepair. All physical facilities must be maintained in a state of good repair. Must fix.

Observed employee cell phone on prep counter where food was actively being prepared. Must store employee personal items in a separate, designated area away from food. COS by moving phone.

Observed light shield in disrepair above ice machine and above reach in freezer close to mop sink area. Must repair.

Observed several kegs directly on floor in beer cooler, and dump bucket directly on floor in grill area. All equipment must be stored at least 6 inches off floor. Health Authority suggests obtaining carts with wheels.

Observed food contact surface of panini press equipment with significant rust and grease build up. Food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. Must deep clean or replace.

Observed significant debris build up in containers storing clean utensils, and significant debris build up on mat storing glasses in main kitchen area. Nonfood contact surfaces must be cleaned at a rate that precludes soil accumulation. COS by rewashing all utensils, glasses, and containers.

Observed grease build up on hood vent above grill area. Nonfood contact surfaces must be cleaned at a rate that precludes soil accumulation. Must clean hood vents.

Observed debris build up on floor of reach in cooler near fryers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Must clean.

Observed mold-like build up in mop sink and on wall behind mop sink. Nonfood contact surfaces must be cleaned at a rate that precludes soil accumulation. Must clean.

Observed significant debris build up on floor in mop area. All physical facilities shall be cleaned as often as necessary to keep them clean. Must clean

Observed time/temperature control for safety (TCS) foods in coke cooler being cold held above 41°F. TCS foods must be cold held at 41°F or below. COS by discarding.

NOTE: Coke coolers are not approved for storage of TCS foods. If unit cannot maintain minimum cold holding temperature, unit must be replaced with a commercial unit.

Observed linguini prepared around 11AM not cooled to 70°F within 2 hrs of reaching 135°F. Temperature of pasta was 81°F in the center at 2PM due to poor cooling methods. Pasta was individually wrapped in plastic bags. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less.

COS by discarding.

Observed ice bin at the bar not covered. Corrective action: Keep ice covered when not in use to protect from overhead contamination. COS: Cover placed on ice bin

Observed substantial food debris along internal crevices of deli slicer. Also observed build-up on potato dicer. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Corrective action: both must be thoroughly cleaned and sanitized. PIC must ensure employees are trained on cleaning procedure.

Observed mold build-up in bulk ice machine. Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulations.

Observed hummus and several containers of rice held past their discard dates. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is appropriately marked with a date or day that exceeds 7 days.

COS by discarding.

NOTE: day of prep is considered day ONE.

Observed hand sink in the dish washing area blocked by a table. Hand sink must always be accessible. COS by moving the table.

Observed foods prepared onsite not stored past disposal date. Must use with in 7 days of preparation including the day of preparation. COS by discarding crab cakes/patties, pimento cheese.

Observed spatulas stored in water below 135 degrees and scoops above 41 degrees. Must be hot held above 135 degrees or cold hold below 41 degrees or must be cleaned and sanitized every 4 hours. COS by cleaning and sanitizing.

Observed wet stacking of utensils. Must air dry completely before stacking.

Electronic/power supply on backside of steam table(main kitchen) is not arranged in a way to facilitate cleaning. Additionally, bottom of support pole/bracket is not designed to be cleanable. Facility must develop a design to allow these areas/implements to be easily cleaned.

Coke syrup lines in bar were installed along floor. All tubing/lines must be elevated off floor(6" recommended) to accommodate cleaning. Recommend wrapping these tubes with cleanable material. Installing these bundles above equipment/under bar top is preferred.