OLD HICKORY

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Several out of order.

Intermediate - Clam/mussel/oyster tags not marked with last date served. 2 tags not marked.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored next to blender equipment on bottom shelf of prep table near walk-in cooler. Operator moved. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. 2 oyster tags not dated.

Basic - Old labels stuck to food containers after cleaning. Clear plastic containers had old labels at shelving by dishmachine.

Basic - Silverware/utensils stored upright with the food-contact surface up. Utensils on cookline by prep area not inverted. Operator rotated. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. One tag from January not dated

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 2 nozzles at bar

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop Handel in bread crumbs Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Cook line both sinks

Basic - Old labels stuck to food containers after cleaning.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Date marking of last date sold not consistent.

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Oysters not identified as raw in the chilled shellfish tower. Menus being adjusted during inspection. Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning. Blue tape residue,

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken wings (45F - Cold Holding); cut potatoes (45F - Cold Holding). Less than 4 hours. Moved to walk-in freezer to cool. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. Clams and oysters

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener, manager placed to washed. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. All cook staff . Added hairnet Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Staff pulled apart to dry. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the mop sink splitter

Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags not dated

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Missing the grease catch on the hood , grease on the floor

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Cooked pasta cooling for 5.45 hours at 48°F. Advised operator to to place in the freezer to quick chill.

Basic - Reach-in cooler interior have accumulation of soil residues. Observed on the cook line.