Location: 850 S MAIN ST HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 06/24/2024
Score: 95.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Cooked sweet potatoes, prepped sandwiches and wraps, and side salads inside grab and go cooler observed between 43-45 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC will lower temperature to achieve 41 F and ensure products on display are arranged closer to the back of the unit where max air flow will move onto product.
1.5
23.
3-501.18; Priority; Ham, turkey, and roast beef in make unit no longer bear date marking indication as it has faded away. Precooked chicken inside walk in cooler has been opened, but was not properly dated to indicate when the packaging was opened. Quinoa and chicken pot pie mix inside walk in cooler bear dates that exceed the 7 day shelf life, but per PIC were moved from freezer into walk in cooler and were not dated to indicate when this took place. Cooked steak observed with a prep date of 6/16 that has not yet been discarded. Temperature control for safety, ready to eat foods shall be dated to indicate when the item was prepared or opened in order to determine the 7 day shelf life. These items shall also be discarded when the 7 day shelf life has been exceeded. Corrected During Inspection - Cooked steak was immediately discarded and other items were assessed to determine the proper date marking indication.
Location: 850 S MAIN ST HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 12/20/2023
Score: 97
#
Comments
Points
10.
6-301.11; Priority Foundation; Soap was not provided at handwashing sink in front prep area directly next to main kitchen entrance. All handwashing sinks shall be provided with a handwashing cleanser. Corrected During Inspection - PIC immediately replaced the dispenser at time of inspection.
0.0
21.
3-501.16(A)(1) ; Priority; Sausage patties, sausage links and chicken sausage observed at 120-122 F in steam unit at prep/cook line. Hashbrown casserole inside reach in warmer in front prep line observed at 105 F Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - PIC voluntarily discarded sausage items. Per PIC, the hashbrown casserole was for employee use only.
1.5
23.
3-501.18; Priority; Temperature control for safety, ready to eat foods such as cooked beef, two containers of cheese sauce, and soup observed with prep dates that exceed the 7 day shelf life. These items shall be discarded once the 7 day shelf life has been exceeded. Corrected During Inspection - PIC immediately discarded these items.
Location: 850 S MAIN ST HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 06/05/2023
Score: 99
#
Comments
Points
10.
6-301.14; Core; "Employees must wash hands" signage missing from all handwashing sinks throughout kitchen and prep areas. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. REPEAT
0.0
28.
7-102.11; Priority Foundation; Chemical spray bottle observed in dish area that was not labeled. Working containers used for storing toxic materials shall be clearly and individually identified with the common name of the material. Corrected During Inspection - PIC discarded contents of container at time of inspection.
1.0
49.
4-602.13; Core; Containers used for the storage of clean utensils on equipment storage rack near prep line have debris build up in the bottoms of the containers. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
0.0
51.
5-205.15; Core; Handwashing sink at front prep line near main entrance to kitchen is leaking into a bucket underneath. Plumbing fixtures shall be maintained in good repair.
0.0
General Comments
Observed sous vide taking place at the time of inspection. Discussed this process with PIC who states this only takes place on Mondays and ziplock bags are always utilized instead of reduced oxygen packaging. PIC is aware that if ROP packaging becomes utilized that facility would need HACCP plan.
Location: 850 S MAIN ST HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 02/14/2023
Score: 97
#
Comments
Points
10.
5-202.12; Core; Handwashing sink by blast chiller and prep sink in front of walk in cooler observed at 66 F. Handwashing sink by drink station at prep line observed at 67 F. Handwashing sinks shall be equipped to provide water at a temperature of at least 100 F.
0.0
10.
6-301.14; Core; "Employees must wash hands" signage missing from all handwashing sinks throughout kitchen and prep areas. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Salmon salads inside cold hold display at front prep line are all registering between 43-46 F. Temperature control for safety foods shall be maintained at 41 F or less. Side caesar salad in grab and go display observed at 43 F. Corrected During Inspection - PIC voluntarily discarded these items at the time of inspection.
1.5
23.
3-501.18; Priority; Chicken salad with a prep date of 1/25 observed inside make unit at front prep line that has exceeded the 7 day shelf life. TCS foods held for more than 24 hours after prep/cooking or opening must be dated to indicate the day or date by which the product must be used or discarded and/or the date that the product was prepped/cooked. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- items discarded
1.5
23.
3-501.17; Priority Foundation; Items inside make units do not bear dates and have been under refrigeration for more than 24 hours, per PIC. Date labels are being placed on plastic wrap on top of containers which is being discarded once used, therefore the disposition of these TCS products is unable to be determined. TCS foods held for more than 24 hours after prep/cooking or opening must be dated to indicate the day or date by which the product must be used or discarded and/or the date that the product was prepped/cooked. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- PIC labeled products that were still within their 7 day shelf life to indicate when the products were made and discarded those that were unable to be determined.
0.0
45.
4-903.11(A) and (C); Core; Coffee filters are not stored in a protected manner as they are unwrapped and exposed. Single use items shall be stored where they are not exposed to dust or other contaminates.
Location: 850 S MAIN ST HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 08/04/2022
Score: 98
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Container of tuna salad was reading at 47 F in the Grab-N-Go cooler. Noted containers of tuna salad double stacked in the Grab-N-go cooler. Discussed avoiding double stacking food items in the display cooler in order to allow for cold air to adequately flow around food. Ensure all TCS time/temperature control items are held at 41 F or below for cold holding. CDI- Tuna discarded
0.0
23.
3-501.18; Priority; Containers of country gravy were found stored past the discard date (8/3) in Walk in cooler #1. TCS foods held for more than 24 hours after prep/cooking or opening must be dated to indicate the day or date by which the product must be used or discarded and/or the date that the product was prepped/cooked. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- items discarded
1.5
23.
3-501.17; Priority Foundation; Container of sliced roast beef found without a date label in walk in cooler #2. Food employee unsure of when items was sliced or taken out of the original package. TCS foods held for more than 24 hours after prep/cooking or opening must be dated to indicate the day or date by which the product must be used or discarded and/or the date that the product was prepped/cooked. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- items discarded
0.0
28.
7-204.11 ; Priority; The Sink and Surface Sanitizer solution reading above 700 ppm DDBSA. Required strength must be between 272 to 700 ppm DDBSA. A common misconception regarding chemicals is that "if a little is good, more is better." Using sanitizers above recommended concentrations does not sanitize better; it may corrode equipment and lead to less. Discussed contacting Ecolab technician to recalibrate the Sink and Surface Sanitizer dispenser. CDI- Facility will use the Quat Ammonia sanitizer solution for all food contact surface, until dispenser is recalibrated.
0.0
48.
4-302.14; Priority Foundation; Facility uses Sink and Surface Sanitizer solution to clean certain food contact surfaces and sinks within the prep area. However, facility does not have the Sink and Surface Sanitizer test strips to measure concentration of solution. CDI- samples provided, instructed PIC to contact Ecolab for additional test strips.
Location: 850 S MAIN ST HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 05/16/2022
Score: 98
#
Comments
Points
23.
3-501.18; Priority; Several items found in the walk-in coolers were past their 7 day hold (pepper jack, cooked pasta, cooked chicken) 5/4, 4/27, 5/8. Food shall be discarded if it exceeds the temperature and time combination of 41 degrees for 7 days. Corrected during inspection - foods were discarded voluntarily.
1.5
43.
3-304.12; Core; Cooking utensils found stored in still water at 100 degrees f. In-use utensils must be stored in water at 135 F degrees or above, in running water with sufficient velocity to flush particulates, on a dry clean surface, or in product. Corrected during inspection - stove burner to the container holding utensils in water was turned on.
0.5
44.
4-903.11(A), (B) and (D); Core; Clean utensils stored in a soiled bin. Cleaned equipment and utensils shall be stored in a clean dry location. Clean bins that are storing utensils.
Location: 850 S MAIN ST HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 12/13/2021
Score: 99.5
#
Comments
Points
44.
4-901.11; Core; Multiple steam table pans stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying.
0.5
49.
4-601.11(B) and (C); Core; Some sticker residue on plastic containers. Equipment shall be clean to sight and touch. Remove stickers/residue. No points taken.
0.0
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
