OLDE HICKORY GOLF CC

Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.

Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.

Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.

Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.

Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.

Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.

Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.

High-risk food (like meat) thawed improperly, promoting bacterial growth.

Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.

Inadequate lighting, or bulbs over food areas not shielded or shatter-protected.

Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.

Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.

Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.

Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.

Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.

Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.

Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.

Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.

Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.

Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.

Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.

Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.

Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.

The establishment's license expired, not obtained, or not properly displayed.