THE HICKORY PIG

Accumulated food debris was observed in (2) the microwave ovens.
511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Note: Microwave ovens were cleaned immediately during the inspection.

Whipped Cream was observed in the cooler refrigeration unit with a sell by expiration date of Ocotber 24, 2025.
511-6-1.04(8)(b) - Expired Foods (P) (b) Expired Foods. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. P. Note: Whipped Cream was voluntarily discarded during the inspection.

Brunswick soup was observed cold holding in the walk in cooler at 53 Degrees Fahrenheit. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 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. P Note: Brunswick soup was voluntarily discarded during the inspection.

Accumulated food debris was observed on Aluminum food containers in the walk in cooler. Manager was told that the Alumimnum food containers can not be reused and should be discarded after each use.

Manager was told to use food grade containers to store food in the walk in cooler and they should be sanitized when dirty. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Note: All Aluminum food containers were voluntarily discarded during the inspection.

Cooked beef was observed in the walk in cooler with no date label. The Manager could not remember when it was cooked. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, 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. Pf. Note: Brunswick soup was voluntarily discarded during the inspection.

Accumulated food debris was observed on the shelves and floor inside the walk in cooler unit. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Note: Employee will clean the walk in cooler unit. A follow up inspection will be conducted in (5) days time.

Accumulated ice was observed inside the mini refrigeration unit in the kitchen.

Observed Serv-safe to be expired. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf

PIC has already signed up to re-certify and will take the exam on March 28, 2024.

Observed there to be no soap at the employee hand wash sink. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: PIC voluntarily placed handwashing soap at the sink during the inspection.