Restaurant · Wake County, NC

Hickory Tavern #29

Name: Hickory Tavern #29
Address: 401 Village Walk Dr, Wake County, NC

401 Village Walk Dr

Last inspected Jul 21, 2026 · View Map ↗ · Compare ↗

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Score 96.5

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

Jul 21, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 Handwash sink by 3 compartment sink blocked. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf. Cart moved.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

minorCode 4-602.11 Cleaning needed of ice machine interior. Equipment such as ice binsCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 Cleaning needed of ice machine interior. Equipment such as ice bins; beverage dispensing nozzles; and ice makers; shall be clean to sight and touch. No points taken.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode —Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13(E) Thawing - Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be opened prior to thawing or opened after thawing if using running water to thaw. Opened at time of inspection.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

notedCode 4-901.11 Observed multiple clean inverted steel containers stacked wet. After cleaning and sanitizingEquipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-901.11 Observed multiple clean inverted steel containers stacked wet. After cleaning and sanitizing; equipment and utensils shall be air-dried. Completely air dry these items before stacking them.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Food/soil debris build-up on equipment and wire shelving in walk in cooler and dishwash area. Nonfood contact surfaces shall be clean as frequently as necessary to preclude accumulation.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jul 21, 2026 · Original Source

1 - Inspection

Dec 1, 2025

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode —Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) A few hard boiled eggs stacked too high on make line at 45 F. Temperature control for safety foods shall be maintained at 41 F or less. Make line had just been set up in last hour. Egg height lowered. No points take.

In plain English

More about food kept at an unsafe temperature

notedCode 4-901.11 Observed multiple clean inverted steel containers stacked wet. After cleaning and sanitizingEquipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-901.11 Observed multiple clean inverted steel containers stacked wet. After cleaning and sanitizing; equipment and utensils shall be air-dried. Completely air dry these items before stacking them.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; General cleaning needed. Food debris build-up on equipment and wire shelving in walk in cooler. Nonfood contact surfaces shall be clean as frequently as necessary to preclude accumulation.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; Cell phone on prep area counter. Employee items shall not be placed in areas where they can contaminate food or food contact surfaces.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Dec 1, 2025 · Original Source

1 - Inspection

Jun 11, 2025

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode 3-403.11 TCS Chili and cheese sauce did not reach 165 evenly. Cold spots. (Time/Temp Control for Safety) food that is cookedFood temperature

Official wording

Proper reheating procedures for hot holding

Inspector’s notes

3-403.11 TCS Chili and cheese sauce did not reach 165 evenly. Cold spots. (Time/Temp Control for Safety) food that is cooked; cooled; and reheated for hot holding shall be reheated to at least 165F for 15 seconds. Food reheated. Be sure to stir more often when reheating in steam unit or use stove/microwave.

In plain English

More about food kept at an unsafe temperature

notedCode 4-901.11 Observed clean inverted plastic food containers stacked wet. After cleaning and sanitizingEquipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-901.11 Observed clean inverted plastic food containers stacked wet. After cleaning and sanitizing; equipment and utensils shall be air-dried. Completely air dry these items before stacking them.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Food debris build-up on interior reach in coolers and wire shelving in walk in cooler. Nonfood contact surfaces shall be clean as frequently as necessary to preclude accumulation.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; Two employee beverages on prep areas in kitchen. Cell phone on prep area. Employees' drinks shall be located on a bottom shelf and covered and employee items shall not be placed in area where they can contaminate food.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Jun 11, 2025 · Original Source

1 - Inspection

Feb 3, 2025

Score 96

Official score: 96 · Understand this area’s scale

5 recorded violations

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Cold Holding (P) Salmon; cooked chicken; salsa; and corn observed at 45 F inside make unit behind oven. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC voluntarily discarded these items and adjusted the temperature of the unit to a lower setting. All other TCS products inside this unit were observed at 41 F or less. Full pointed were not deducted at this time as noticeable improvement from previous inspection was observed.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) Several temperature control for safety; ready to eat foods such as rice; ham; turkey; corned beef; hot dogs; etc. were observed without a date marking indicated inside make units at prep line and cook line. Date mark/label all TCS foods that are ready-to-eat once opened or prepared if held more than 24hrs. Corrected During Inspection - PIC labeled all food products to accurately reflect when these items were prepared or opened.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 7-204.11 SanitizersChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 Sanitizers; Criteria - Chemicals (P) Sanitizer buckets were observed at 0 ppm (quaternary ammonia) due to the sanitizer container in the dispenser at the three compartment sinks; where buckets are filled; being completely empty. Sanitizer shall be provided at proper concentrations (200-40ppm quaternary ammonia). Corrected During Inspection - PIC replenished the sanitizer; discarded current contents; and replaced with sanitizer at proper concentration.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

minorCode 3-302.15 Washing Fruits and Vegetables (C) Avocados stored inside make unit at prep line still have stickers in tactOther

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15 Washing Fruits and Vegetables (C) Avocados stored inside make unit at prep line still have stickers in tact; therefore have not been thoroughly washed. Ensure fruits and vegetables have been properly washed prior to use.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 6-501.11 Repairing - PremisesCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Air intake vent grate has fallen and is now missing; therefore walls above storage shelving has dust build up.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Feb 3, 2025 · Original Source

1 - Inspection

Sep 5, 2024

Score 96

Official score: 96 · Understand this area’s scale

5 recorded violations

majorCode 6-301.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11; Priority Foundation; Soap was not provided at handwashing sink near three compartment sink and mop sink area. All handwashing sinks shall be provided with a handwashing cleanser. Corrected During Inspection - PIC immediately replaced soap.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Chemical dish machine observed at 0 ppm chlorine sanitizer solution. Chemical dish machines shall operate per data plate requirements of at least 50 ppm. Corrected During Inspection - PIC was able to troubleshoot machine by priming; changing sanitizer bucket to new sanitizer; as well as draining and refilling the water. By end of inspection; the concentration was registering at 100ppm.; 4-601.11 (A); Priority Foundation; Stickers; sticker residue; and food debris build up on food equipment being stored as clean on drying racks. Equipment food contact surfaces shall be clean to sight and touch. Corrected During Inspection - PIC immediately removed these items to be further cleaned prior to use.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Temperature for safety foods inside make unit at fryer/oven side of cook line was observed between 47-52 F. TCS foods to include tomatoes; corn; salsa; salmon; cooked chicken. Lettuce inside top of make unit in middle of prep line observed at 51 F. Walk in cooler towards the door was registering at 42-43 F due to delivery being received a couple of hours earlier (*see temperature list for products registering above 41 F*). Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC immediately voluntarily discarded food products that were failing to maintain 41 F or less. Unit was emptied and PIC attempted to lower temperature setting. Inspector advised PIC to have unit assesed and to utilize other coolers until this unit is back to 41 F or less. Walk in cooler was registering at 41 F or less upon inspectors departure.

In plain English

More about food kept at an unsafe temperature

minorCode 4-903.11(A)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11(A); (B) and (D); Core; Clean dishes observed being stacked while still wet. Equipment shall be in a self draining position that allows for air drying. Sheet pans stored directly on floor at cook line upon arrival for inspection. Equipment shall be stored 6 inches off the floor in a clean; dry location where it is not exposed to splash or dust.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Walls surrounding mop sink have build up. Floors underneath soda dispenser at expo line have debris build up. Floors under cooking equipment and inside walk in freezer have build up. Ceiling around cook line has dust build up. Physical facilities shall be maintained and clean.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Sep 5, 2024 · Original Source

1 - Inspection

Dec 28, 2023

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Handwashing sink in back prep area closest to back door was blocked due to employee drink and large pitcher being stored in basin. Handwashing sinks shall be accessible at all times for employee use. Corrected During Inspection - PIC removed these items from basin of hand sink.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

criticalCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; Employee observed wearing multiple gloves on one hand while handling raw chicken; then removed the top glove and proceeded back to food prep without washing hands in between. Employee observed placing raw hamburgers onto grill with gloved hands; then removed the gloves and proceeded back to ready to eat foods without a handwashing step in between. Employees shall wash hands when switching between working with raw foods and working with ready to eat food. Corrected During Inspection - PIC addressed this with employees to ensure double gloving does not take place; as it deters employees from washing hands when needed as well as ensuring a handwashing step takes place betweem raw and ready to eat foods.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

minorCode 3-302.15Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15; Core; Avocados at prep line are being utilized and still bear the sticker; therefore have not been thoroughly washed. Raw fruits and vegetables shall be washed in water to remove soil and other contaminates before being cut. REPEAT