OLD HICKORY HOUSE

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the ambient temperature of walk in cooler, two door reach cooler in front of the house, dessert cooler, and one door reach in cooler in front of the house, and the two door cooler in the food prep area at temperatures above 41F. CA: Equipment shall be maintained in a state of repair and condition. Disccused with PIC: PIC stated that the repair man is on the way. Provided PIC with email so that they may email me the completed work order and 2 TCS food temperatures correctly cold holding in each cooler at 41F or lower. A premise visit will be conducted to check that the coolers in disrepair are working.

Nonfood-contact surfaces clean — Inspector Note: Observed the outside of the metal containers holding the pork butt unclean with built-up residue. Observed lid of ice machine unclean to sight and touch (brown residue on alcohol swab). CA: 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Discussed with PIC that the ice machines must be drained completely, cleaned, sanitized, and dried at least once a week (including the lids).

Physical facilities installed, maintained, and clean — Inspector Note: Observed the floor in the walk in cooler unclean with food spillage. Observed entrance to walk in cooler cracked and raised up. CA: All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Insects, rodents, and animals not present — Inspector Note: Observed multiple flies in server's station during the inspection. Observed doors open to kitchen upon arrival to the facility for inspection. CA: food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. Discussed with PIC: They must call pest control and keep the side door to the kitchen closed at all times. The PIC must also consider installing a self closing door for the side door to keep pests out.

Proper cold holding temperatures — Inspector Note: Observed several TCS foods in the walk in cooler, 2-door reach in cooler in the front of house, the dessert cooler, 2-Door reach in cooler in prep area, and the glass door cooler in the front of the house cold holding at temperatures above 41F. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C). COS: All TCS foods in the mentioned coolers were discarded. Food items that were just delivered and reading at 41F were moved to freezer and working coolers.

Proper hot holding temperatures — Inspector Note: Observed ribs, barbeque chicken, and pork butt on open pit hot holding at temperatures below 135F. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety (TCS) food shall be maintained 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS: The items mentioned above were reheated to a temperature of 165F or higher and place in hot holding box.

Proper date marking and disposition — Inspector Note: Observed multiple food items in the walk in cooler without date markings (brunswick stews and pork butt that was discarded). CA: ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1 COS: The brunswick stews that were cold holding at proper temperatures were date labeled.

Food properly labeled; original container — Inspector Note: Observed multiple RTE foods in walk in cooler unlabeled. CA: 1. Food packaged in a food service establishment, that is not provided by a foodservice employee upon consumer request, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. 2. Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement; (ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food; (iii) An accurate declaration of the net quantity of contents; COS: Labeling was added to respective dishes

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed a rack in reach in cooler in the front (originally holding banana pudding) covered with a layer of aluminum foil. Observed a rack near the char grill, and one counter by the prep top cooler all covered with aluminum foil. Observed a towel sitting at the bottom of reach in cooler in the front. CA: Utensils and 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. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.

Nonfood-contact surfaces clean — Inspector Note: Observed trays holding clean utensils and food holding equipment with a build up of food debris. CA: 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Proper cold holding temperatures — Inspector Note: Observed several TCS foods cold holding at temperatures above 41F in multiple coolers including the walk in cooler (WIC). The reach in cooler containing meat near the grill, the reach in cooler containing salads in the front of the kitchen, and the walk in cooler were all measured with an ambient temperature above 41F. Please see temperature log for details. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: TCS foods in the mentioned cooler that were prepped on the day of the inspection were moved into working cooler and freezer to cool within 4 hours. Any foods that were cold holding in the respective coolers for longer than 4 hours were discarded. The Walk in cooler and the reach in cooler with salads were repaired (See Temperature log for discarded foods).