Location: 101 GRAND HILL PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 09/03/2024
Score: 95.5
#
Comments
Points
2.
2-102.12 (A); Core; At the time of inspection, there wasn't a certified food protection manager. The person in charge shall be a certified food protection manager. CFPM arrived during inspection.
0.0
16.
4-601.11 (A); Priority Foundation; Several food storage containers and lids, stored as clean on drying rack in dish area, have visible food debris build, stickers, or sticker residue. Equipment shall be clean to sight and touch. Corrected During Inspection - Inspector advised PIC to remove all dishes with debris build up and rewash, rinse and sanitize them prior to use
3.0
38.
6-501.111; Core; Flies and fruit flies present throughout facility at the time of inspection. The premises shall be maintained free of insects, rodents, and other pests.
0.0
49.
4-602.13; Core; Equipment in several places, including inside make units, on shelving throughout, inside cabinets of soda station, around warmer drawers at prep line, and on speed racks in walk in cooler have debris build up. Ice build up in reach in freezer at cook line. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
1.0
55.
6-501.12; Core; Dust build up on ceilings above cook line. Physical facilities shall be maintained and clean.
Location: 101 GRAND HILL PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 02/14/2024
Score: 96.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Several food storage containers and lids, stored as clean on drying rack in dish area, have visible food debris build up. Equipment shall be clean to sight and touch. Corrected During Inspection - Inspector advised PIC to remove all dishes with debris build up and rewash, rinse and sanitize them prior to use.
1.5
44.
4-903.11(A), (B) and (D); Core; Clean food containers observed stacked while still wet. Equipment shall be stored in a self draining position that allows for air drying.
0.5
44.
4-903.11(A), (B) and (D); Core; Clean cutting board being stored behind faucet handles of prep sink, therefore exposed to splash. Equipment shall be stored in a clean, dry location where it is not exposed to splash, dust or other contamination.
0.0
47.
4-501.11; Core; Gasket on make unit used at breading station are in poor repair and is not keeping door to unit shut when not in use, therefore facility has sealed unit shut. This make unit is also no longer functional and facility is using ice to keep products cold. Reach in cooler used for prepped products near storage area, currently empty, is not maintaining proper temperature. Unit on prep line, which is also empty of TCS foods and is only holding shelf stable sauces, is not holding proper temperature. Equipment shall be kept in good repair and proper adjustment.
1.0
47.
4-205.10; Core; Facility is utilizing a plastic "igloo" type cooler for storing milk in drive thru area, which is not an ANSI/NSF classified piece of equipment, therefore not suitable for food storage. Food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program.
0.0
49.
4-602.13; Core; Equipment in several places, including inside make units, on shelving throughout, insides cabinets in front cash register area, inside cabinets of soda station, around warmer drawers at prep line, have debris build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
0.5
55.
6-501.12; Core; Dust build up on ceilings above cook line. Phsyical facilities shall be maintained. Did not take points as previous inspection noted cleaning needed in floor drains, not ceiling areas.
Location: 101 GRAND HILL PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 08/31/2023
Score: 95.5
#
Comments
Points
10.
6-301.12; Priority Foundation; Paper towels missing from handwashing sink closest to chicken battering make unit. All handwashing sinks shall be provided with a hand drying provision. Corrected During Inspection - PIC replaced paper towel dispenser.
0.0
10.
6-301.11; Priority Foundation; Hand soap missing from handwashing sink closest to drive thru window. All handwashing sinks shall be provided with a handwashing cleanser. Corrected During Inspection - PIC replaced soap dispenser at time of inspection.
1.0
16.
4-602.11; Core; Ice chute in lobby area has pink slime build up. Equipment food contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Lettuce and tomatoes in make unit underneath warmer drawers observed at 44-45 F. Portioned colelsaw and prepped salads observed at 50-54 F in make unit behind grill. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC addressed these temperatures at the time of inspection. Inspector discussed ensuring that prepped salads and portioned coleslaw are not filled too high above fill line as this will not allow products to receive adequate cold air circulation. Also discussed ensuring that salads are placed into walk in cooler to cool down to 41 F after preparing. Also advised PIC to monitor temperatures as this as been as repeat violation.
3.0
44.
4-903.11(A), (B) and (D); Core; Clean metal food containers observed stacked while still wet. Equipment shall be stored in a self draining position that allows for air drying.
0.0
47.
4-501.11; Core; Gasket on make unit used at breading station are in poor repair and is not keeping door to unit shut when not in use. This make unit is also no longer functional and facility is using ice to keep products cold. Equipment shall be kept in good repair and proper adjustment.
0.5
55.
6-501.12; Core; Floor drains underneath sinks have black build up. Physical facilities shall be maintained clean.
Location: 101 GRAND HILL PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 02/08/2023
Score: 95
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Tomatoes in make unit closest to reach in warmer where wings are stored are above 41 F. Two containers of raw chicken tenders in make unit above 41 F. Time/temperature control for safety food items shall be maintained at 41 F or less. Corrected During Inspection - Person in charge voluntarily removed these items. REPEAT from previous inspection
3.0
38.
6-501.111; Core; Several fruit flies noted around mop sink area surrounding standing liquid in mop bucket. Premises shall be maintained free of insects, rodents and other pests.
1.0
47.
4-501.11; Core; Gasket on make unit used at breading station are in poor repair and is not keeping door to unit shut when not in use. Equipment shall be kept in good repair and proper adjustment.
0.0
49.
4-602.13; Core; Detailed cleaning needed along the interior bottom surface of the prep coolers at prep line. Equipment at center prep line has grease debris build up. Discussed ensuring non-food contact surfaces and equipment surfaces are kept free of an accumulation of dust, dirt, food residue, and other debris. REPEAT from previous inspection.
1.0
55.
6-501.12; Core; Dust and grease build up along ceilings. Physical facilities shall be cleaned as often as necessary to kept them clean.
0.0
General Comments
Upon inspecting the storage area in closet near outside mop sink, inspector noted framed grade card from previous inspection stored inside a plastic storage bin. This turned out to be the missing grade card from the drive thru. Inspector discussed this with the manager on duty to ensure this does not occur in the future as grade cards are placed accordingly for the public's view and are not to be move, taken down, or relocated.
Location: 101 GRAND HILL PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 10/14/2022
Score: 90
#
Comments
Points
2.
2-102.12 (A); Core; There is no one currently on duty with Food Safety Manager Certification. Manager on duty indicated they had completed the Food Safety Manager Certification but they were unable to provide the actual Certificate at the time of inspection. REPEAT from previous inspection.
1.0
10.
5-202.12; Core; Hand sinks throughout entire facility are only registering at 77 F. Handwashing sinks shall be equipped to provide water at a temperature of at least 100 F. Advised PIC to have hand sinks assessed for repair.
0.0
16.
4-601.11 (A); Priority Foundation; Several plastic food storage containers were stored as clean on dish drying rack though they have visible food residue build up as well as sticker residue. Equipment food contact surfaces and utensils shall be clean to sight and touch. Corrected During Inspection - Dirty dishes were taken to dish area for further washing, rinsing and sanitizing prior to use.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Lettuce, tomatoes, and hard boiled eggs in make unit closest to service window are above 41 F. Raw chicken in make unit and low boy cooler also holding above 41 F. Time/temperature control for safety food items shall be maintained at 41 F or less. Corrected During Inspection - Person in charge voluntarily discarded these items. REPEAT from previous inspection
3.0
28.
7-201.11; Priority; Chemical spray bottle observed on an upper level shelf above the prep table and stored with food and single use items. Poisonous materials shall be stored so they cannot contaminate food, equipment, utensils, single use items, etc. Corrected During Inspection - PIC removed the chemical and relocated it to proper storage area.
1.0
33.
3-501.15; Priority Foundation; Noted two tightly covered, large, double-stacked containers of prepped lettuce inside the bottom of the reach in cooler. Discussed keeping containers loosely covered or slight ajar in walk in cooler during the cooling process. CDI- Product was moved to walk in cooler for further rapid cooling. REPEAT from previous inspection
1.0
44.
4-903.11(A), (B) and (D); Core; Fryer lids stored directly on floor at cook line. Cutting board stored along faucet handles of prep sink, which are exposed to splash. Equipment shall be stored in a clean, dry location where they are 6 inches above the floor and are not exposed to splash, dust, or other contamination.
0.5
49.
4-602.13; Core; Detail cleaning needed along the interior bottom surface of the prep coolers at prep line. Noted heavy residue along the interior cabinet spaces below the self serve soda machine unit. Discussed ensuring non-food contact surfaces and equipment surfaces are kept free of an accumulation of dust, dirt, food residue, and other debris. REPEAT from previous inspection.
1.0
51.
5-205.15; Core; Three compartment wash compartment observed leaking onto floor. Plumbing shall be maintained in good repair.
0.0
54.
5-501.113; Core; The sliding door to the outside garbage dumpster and the top lid to the recyclable dumpster were left open during time of inspection. Discussed ensuring dumpsters lids are kept covered while not in use to minimize the risk of attracting rodents and becoming a potential harborage space for pest. REPEAT from previous inspection.
1.0
54.
5-501.110; Core; Excessive trash/ litter and card board boxes were found surrounding the outside dumpster unit. Refuse, recyclables, and returnable shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. REPEAT from previous inspection.
Location: 101 GRAND HILL PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 06/13/2022
Score: 91.5
#
Comments
Points
2.
2-102.12 (A); Core; There is no one currently on duty with Food Safety Manager Certification. Manager on duty indicated they had completed the Food Safety Manager Certification but they were unable to provide the actual Certificate at the time of inspection.
1.0
10.
6-301.12; Priority Foundation; Noted paper towels missing at the handsink located near the drive thru window. Discussed ensuring all handwash sink provision are accessible at all handwashing sinks (soap, hot water and paper towels).
0.0
16.
4-601.11 (A); Priority Foundation; Noted accumulation of black and pink organic build up along the interior surface of the ice shoot nozzle located at the self service soda machine station. Discussed ensuring all food contact surfaces are clean and sanitized. CDI- Instructed Manager on duty to clean and sanitize noted area.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Noted a container of sliced lettuce reading at 44 F and overfilled container of boiled eggs reading at 45 F (on the top layer beyond the chill line). Ensure all TCS items are held below 41 F for cold hold storage. CDI- items discarded. Top layer of boiled eggs out of temp removed.
1.5
28.
7-102.11; Priority Foundation; Noted a working spray bottle of sanitizer left unlabeled near the drive thru area handwashing sink. Discussed ensuring all working spray bottles of chemicals are appropriately labels. CDI- Manager on duty promptly relabeled.
0.0
33.
3-501.15; Priority Foundation; Noted multiple tightly covered, double stacked containers of sliced tomato cooling inside the walk in cooler unit. Discussed keeping containers loosely covered or slight ajar during the cooling process. CDI- Education provided, lids left slight open for rapid air flow.
0.0
38.
6-501.112; Core; Observed a dead American Cockroach underneath plastic/ single service utensil rack and multiple dead cockroaches on a sticky pad near the front end handwashing sink. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
1.0
41.
3-304.14; Core; Multiple wet wiping cloths were being stored along prep surfaces and on the dish racks above the 3 compartment sink. Discussed ensuring wet wiping cloths are stored submerged in sanitizer solution when in between use.
1.0
49.
4-601.11(B) and (C); Core; Detail cleaning needed along the interior bottom surface of the prep cooler below the make line. Also observed accumulation of residue build up along the storage shelves below the make line and exterior side panels of the deep fryer unit. Noted heavy residue and mold-like build up along the interior cabinet spaces below the self serve soda machine unit. Also noted accumulation of dust coating the top ventilation unit above the bulk ice machine. Discussed ensuring non-food contact surfaces and equipment surfaces are kept free of an accumulation of dust, dirt, food residue, and other debris.
0.5
54.
5-501.113; Core; The sliding door to the outside garbage dumpster and the top lid to the recyclable dumpster were left open during time of inspection. Discussed ensuring dumpsters lids are kept covered while not in use to minimize the risk of attracting rodents and becoming a potential harborage space for pest.
0.5
54.
5-501.110; Core; Excessive trash/ litter and card board boxes were found surrounding the outside dumpster unit. Manager on duty stated trash operators leave excess trash around dumpster unit after collecting/ picking up refuse and waste. Refuse, recyclables, and returnable shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents.
0.0
55.
6-501.12; Core; Observed an accumulation of build up, grime and trash underneath the bulk ice machine unit, the single service utensil racks, the make line unit and storage racks inside the walk in freezer unit. Noted what appeared to rodent droppings along the floor space underneath the walk in freezer unit as well. Ensure the physical facilities are cleaned as often as necessary to keep them clean. Discussed conducting detail cleaning for the floor space through out the prep area.
1.0
56.
6-403.11; Core; Employee personal drink was stored on one of the dry foods utensil racks located near the rear handwashing sink. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single service articles are protected from contamination.
Location: 101 GRAND HILL PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 03/05/2020
Score: 92.5
#
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: 101 GRAND HILL PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 10/24/2019
Score: 97.5
#
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: 101 GRAND HILL PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 04/04/2019
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: 101 GRAND HILL PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 02/18/2019
Score: 95
#
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. Follow-Up: 02/28/2019
Location: 101 GRAND HILL PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 10/23/2018
Score: 96.5
#
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: 101 GRAND HILL PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 06/19/2018
Score: 97
#
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: 101 GRAND HILL PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 12/20/2017
Score: 96.5
#
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: 101 GRAND HILL PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 07/26/2017
Score: 94.5
#
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.
