Location: 107 GRAND HILL PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 12/29/2023
Score: 97.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Several food storage containers, stored as clean on drying rack, as well as sheet pans underneath back prep table have stickers still in tact, sticker residue build up, as well as plastic wrap still in tact. Equipment food contact surfaces shall be clean to sight and touch. Corrected During Inspection - PIC removed these items for further cleaning prior to use.
1.5
49.
4-602.13; Core; Inside plate cooler and warmer have food debris build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
Location: 107 GRAND HILL PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 09/27/2023
Score: 97
#
Comments
Points
40.
2-402.11; Core; Employees with long beards observed around exposed food without beard net. Food employees shall wear hair restraints such as hats, hair nets, beard restraints, etc to effectively keep hair from contacting exposed food.
0.5
40.
2-303.11; Core; Employees observed with watches and other jewelry on. Food employees may not wear jewelry unless it is a plain band ring.
0.0
47.
4-501.11; Core; Door to reach in cooler at prep line is not able to shut properly due to gasket being in poor repair. Make unit is not in working order. Lid to salad make unit cooler is falling apart on the inside. Equipment shall be maintained in good repair and proper adjustment. REPEAT
1.0
47.
4-501.12; Core; Cutting board on top of salad make unit is heavily gouged. Cutting surfaces shall be discarded or resurfaced once scratched or scored.
0.0
48.
4-501.113; Core; Pressure gauge on hot water dish machine is only registering at 5 PSI during rinse cycle. The flow pressure shall be within the range specified on the machine's manufacturer's date plate which requires 15-25 PSI.
1.0
49.
4-602.13; Core; Inside plate cooler and warmer have food debris build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
Location: 107 GRAND HILL PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 06/29/2023
Score: 98
#
Comments
Points
8.
2-301.14; Priority; Employee observed wearing gloves to handle dirty dishes and handle trash without changing gloves and washing hands when changing tasks to work with clean equipment. Employees must wash hands when switching tasks after engaging in activities that contaminate the hands. Corrected During Inspection - PIC discussed this with employee who removed gloves and washed hands. Employee continued to change gloves and wash hands as required during rest of inspection.
0.0
44.
4-903.11(A), (B) and (D); Core; Equipment, such as plastic sheet pans under prep table and plastic containers under three compartment sink area, are stored in a manner that exposes the clean equipment to splash from food preparation. Equipment shall be stored in a clean, dry location where it is not exposed to splash, dust or other contamination. E
0.5
47.
4-501.11; Core; Steam unit at server/expo area of kitchen is not in working condition. Door to reach in cooler at prep line is not able to shut properly due to gasket being in poor repair. Lid to salad make unit cooler is falling apart on the inside. Equipment shall be maintained in good repair and proper adjustment. REPEAT
1.0
48.
4-501.113; Core; Pressure gauge on hot water dish machine is only registering at 5 PSI during rinse cycle. The flow pressure shall be within the range specified on the machine's manufacturer's date plate which requires 15-25 PSI.
0.5
55.
6-501.12; Core; Wall behind soda dispenser in dry storage area next to walk in cooler has black accumulation. Physical facilties shall be maintained clean.
Location: 107 GRAND HILL PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 03/29/2023
Score: 95
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Dishes, stored as clean on drying rack at dish area and in storage area close to dry storage, observed with sticker residue build up. Large, clear plastic containers stored underneath three compartment sink have sticker residue build up. Plastic sheet pans underneath prep table have food debris, plastic wrap, and sticker residue build up. Food contact surfaces shall be clean to sight and touch. Corrected During Inspection - PIC removed items for further cleaning prior to use. REPEAT
3.0
23.
3-501.17; Priority Foundation; Temperature control for safety, ready to eat foods located in coolers at cook line and prep line, such as sauces, noodles, spinach dip, etc., did not have date marking stickers to indicate when the product was prepared or opened, therefore the 7 day shelf life is unable to be determined. These types of foods shall be dated if held more than 24 hours under refrigeration once prepared or opened. Corrected During Inspection - These items typically are date marked on the plastic wrap that is on top of the product, which is removed once placed inside coolers at the prep and cook line. Inspector discussed with PIC about changing this process to include date stickers to ensure date is still visible and follows product to better determine disposition.
1.5
44.
4-903.11(A), (B) and (D); Core; Clean dishes observed being stacked while still wet. Equipment, such as plastic sheet pans under prep table, are stored in a manner that exposes the clean equipment to splash from food preparation. Equipment shall be stored in a clean, dry location where it is not exposed to splash, dust or other contamination. Equipment shall also be stored in a self draining position that allows for air drying.
0.0
47.
4-501.11; Core; Lid to salad make unit cooler is falling apart on the inside. Equipment shall be maintained in good repair and proper adjustment. REPEAT
Gaskets on make unit at prep line are not installed properly therefore door of unit is constantly open and not sealed properly.
Location: 107 GRAND HILL PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 12/19/2022
Score: 95.5
#
Comments
Points
10.
6-301.12; Priority Foundation; Three paper towel dispensers in kitchen observed without paper towels. Handwashing sinks shall be supplied with a hand drying provision. Corrected During Inspection - PIC replaced empty dispensers at time of inspection.
1.0
10.
5-202.12; Core; Handwashing sink in server station does not have hot water due to faucet handle being stripped. Handwashing sinks shall be provided with water at a temperature of at least 100 F.
0.0
16.
4-601.11 (A); Priority Foundation; Dishes, stored as clean on drying rack, observed with plastic wrap still in tact on dish as well as sticker residue build up. Food contact surfaces shall be clean to sight and touch. Corrected During Inspection - PIC advised employee to sort through all dishes and pull those for further cleaning prior to use. REPEAT
3.0
47.
4-501.11; Core; Lid to salad make unit cooler is falling apart on the inside. Equipment shall be maintained in good repair and proper adjustment.
0.0
49.
4-602.13; Core; Bottoms of reach in coolers, plate cooler, plate storage push cart, and cooler drawers at cook line have excess debris build up. Shelving inside reach in cooler are rusting in certain location. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
0.5
54.
5-501.115; Core; Outside dumpster has heavy accumulation of boxes and litter on ground. Refuse areas and enclosures shall be maintained and clean.
0.0
56.
6-403.11; Core; Employee drink stored on prep line near back cooking area. Employees shall eat and drink only in designated areas so that food, equipment, linens, etc are protected from contamination.
Location: 107 GRAND HILL PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 07/20/2022
Score: 96
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Multiple soiled serving containers, with sticker residues on the surface panel, were stored as being clean on the utensil rack located across from the dry food storage hall. Dried-on food debris observed on along the tomato dicer unit mounted to the wall near the rear prep table as well. Equipment food contact surfaces and food contact utensils shall be clean to sight and touch. CDI- Instructed PIC to have noted items rewashed and sanitized.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Half gallon containers of 2% milk and chocolate milk were temping between 48-50 F in the prep cooler located behind the bar area. Noted ambient air for prep cooler was reading at 40 F during inspection. Food employee indicated staff are frequently in and out of this noted prep cooler. Also found two containers of pasta noodle (used for soup toppings), in a insufficient ice bath, reading at 52 F on the back prep table. Discussed ensuring ice bath completely encapsulates the containers to ensure cold air surrounds TCS item inside noted containers. Ensure all TCS items are held at 41 F and below during cold hold storage. CDI- Instructed PIC to adjust ambient air for prep cooler to compensate for cold lose during frequent opening and closing of unit. Noted gallons of milk and pasta noodle discarded during time of inspection.
1.5
33.
3-501.15; Priority Foundation; In the walk in cooler, noted pans of spaghetti and fettucine tightly wrapped with saran during the cooling process. Discussed ensuring Time/ Temperature control items are loosely covered during the cooling process in order to allow for rapid air flow around the product. CDI- Noted items vented during the cooling process.
0.0
47.
4-101.11; Priority Foundation: Multiple bulk container lids were observed melted and cracked along the edges on the storage shelf below the rear prep counter space. Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. CDI- PIC discarded noted lids.
0.0
49.
4-601.11(B) and (C); Core; Cleaning needed along the interior surface of the bar area handwashing sink and prep cooler unit. Also noted accumulation of encrusted grease build up along the deep fryer unit back splash and side panels. The non food-contact surfaces of equipment shall be maintained free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency.
Location: 107 GRAND HILL PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 05/10/2022
Score: 97
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Can opener blade was soiled. Equipment food-contact surfaces shall be clean to sight and touch. CDI- Removed for cleaning.
1.5
22.
3-501.16 (A)(2) and (B); Priority; One metal pan of cooked pasta was holding above 41F on the make line ice bath. TCS foods shall be maintained at 41F or below when in cold storage. CDI- Pasta was put into a smaller container and ensured that it was below the line of ice water to keep sufficiently cold. All other temperatures were observed to be in compliance. No points taken.
0.0
48.
4-302.13; Priority Foundation; Facility utilizes a mechanical heat treating warewashing unit. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature (must be at least 160F). Surface temperature measured to be 167F during inspection using DishTemp thermometer. Facility must obtain a thermometer or temp strips for measuring dish plate surface. Verification required. PIC to send a picture of device or strips once obtained. No points taken
0.0
49.
4-601.11(B) and (C); Core; The dish storage area was dirty with food debris in the bottom. Fan covers in walk-in have dust accumulation. The non food-contact surfaces of equipment shall be maintained free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency. Full point deducted for repeat of dirty dish storage unit.
1.0
55.
6-501.12; Core; Floor of walk-in freezer and refrigerator have food debris. Physical facilities shall be cleaned as often as necessary to keep them clean.
Location: 107 GRAND HILL PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 02/28/2022
Score: 98
#
Comments
Points
41.
3-304.14; Core; Wiping clothes in buckets of cloudy sanitizer, some sitting above sanitizer. Wiping cloths held in sanitizer between uses shall be free of food debris and submerged between use.
0.5
44.
4-901.11; Core; Multiple steel containers stacked wet on shelf. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Repeat.
1.0
49.
4-601.11(B) and (C); Core; Some food debris build up in dish storage by salad/soup station. Non-food contact surfaces shall be clean to sight and touch.
Location: 107 GRAND HILL PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 12/16/2021
Score: 97.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Milk in small reach in cooler at 45F. Cold potentially hazardous food shall be kept at 41F or below. Keep milk in alternate cooler until repaired/replaced.
1.5
44.
4-901.11; Core; Some clean and sanitized buffet table pans stacked wet on shelf. Clean equipment and utensils shall be stored in a self-draining position that allows air drying.
0.5
47.
4-501.11; Core; Small reach in cooler at front not holding at 41F or below. Equipment shall be kept in good repair. No points taken. Points taken on violation 22.
0.0
49.
4-601.11(B) and (C); Core; Food debris in dish cabinet by salad bar. Non-food contact surfaces shall be clean to sight and touch.
0.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
No recipient signature required due to covid restrictions.
Location: 107 GRAND HILL PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 02/04/2020
Score: 98
#
Comments
Points
General Comments
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
Location: 107 GRAND HILL PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 08/26/2019
Score: 98
#
Comments
Points
General Comments
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
Location: 107 GRAND HILL PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 01/03/2019
Score: 96
#
Comments
Points
General Comments
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
Location: 107 GRAND HILL PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 07/26/2018
Score: 91
#
Comments
Points
General Comments
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
Location: 107 GRAND HILL PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 05/29/2018
Score: 92
#
Comments
Points
General Comments
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
Location: 107 GRAND HILL PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 03/05/2018
Score: 92
#
Comments
Points
General Comments
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
Location: 107 GRAND HILL PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 10/30/2017
Score: 92.5
#
Comments
Points
General Comments
**Effective January 1, 2019, the NC Food Code 3-501.16(A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Location: 107 GRAND HILL PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 07/31/2017
Score: 95.5
#
Comments
Points
General Comments
**Effective January 1, 2019, the NC Food Code 3-501.16(A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Location: 107 GRAND HILL PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 03/16/2017
Score: 97.5
#
Comments
Points
General Comments
Wet rags are being used to prevent the bag holders from sliding across the table in the cooling area. Wet cloths should not be used for this purpose. Maybe you could use something like Board-Mate that is used under cutting boards to prevent them from sliding around. Follow-Up: 03/23/2017
