HICKORY HILL MARKET INC.

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Inspection history

1. Jul 29, 2025

   ✓
   1 violation

   • Wiping cloths dirty, not stored properly in sanitizing solutions

2. Jan 27, 2025

   ✕
   5 violations

   • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
   • Single service items reused, improperly stored, dispensed, not used when required
   • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

3. Jan 26, 2023

   ✕
   5 violations

   • Critical: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

4. Dec 1, 2021

   ✕
   6 violations

   • Critical: All ground meat and foods containing ground meat are not heated to 158�F or above except by consumer request.
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Critical: Other potentially hazardous foods requiring cooking are not heated to 140�F or above.
   • Critical: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.

5. Sep 25, 2020

   ✓
   3 violations

   • Insects, rodents present
   • Non food contact surfaces of equipment not clean
   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred