Location: 5249 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 09/16/2024
Score: 97
#
Comments
Points
6.
2-401.11; Core; Employee open drinks being stored on prep table where rice steamer is located at front entrance to cook/prep line. A food employee may drink from a closed beverage container if the container is handle to prevent contamination of the employees hand, container, and exposed food, clean equipment, utensils, etc. Employees shall only eat and drink in designated areas where the contamination of exposed food, clean equipment, etc. cannot result.
0.5
22.
3-501.16 (A)(2) and (B); Priority; Chopped pork, sliced pork, and bean sprouts observed between 42-45 F inside make unit at prep line. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Per PIC, both containers of pork were just recently chopped, therefore the item was removed to further cool down inside walk in cooler. Bean sprouts (44 F) were immediately moved into walk in cooler for further cooler. PIC also stated that these items were filled too high above fill line.
1.5
37.
3-302.12; Core; Several small food storage containers at cook line do not have labels to identify the contents of the container. Food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food.
0.0
44.
4-903.11(A), (B) and (D); Core; Several clean containers observed stacked while still wet above three compartment sink. Equipment shall be stored in a self draining position that allows for air drying.
1.0
49.
4-602.13; Core; Shelving inside walk in cooler has food debris build up. Hood filters have grease build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
Location: 5249 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 12/13/2023
Score: 98
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Several food storage containers, stored as clean, observed with visible food residue build up. Food contact equipment shall be clean to sight and touch. Corrected During Inspection - PIC removed these items for further cleaning prior to use.
1.5
33.
3-501.15; Priority Foundation; Sesame chicken observed cooling at room temperature upon arrival for inspection. Cooling shall be accomplished by utilizing rapid cooling equipment. Corrected During Inspection - PIC immediately moved this item into the walk in cooler after observing inspector take temperature. Discussed proper cooling to ensure foods do not remain at room temperature, but rather go into walk in cooler to cool down quickly.
0.0
44.
4-903.11(A), (B) and (D); Core; Several clean containers observed stacked while still wet above three compartment sink. Equipment shall be stored in a self draining position that allows for air drying.
Location: 5249 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 06/01/2023
Score: 97.5
#
Comments
Points
13.
3-202.15 ; Priority Foundation; Several dented cans of oyster sauce observed on back storage shelving. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to potential contamination. Corrected During Inspection - Discussed this with PIC who removed the damaged cans to be returned to the food delivery service for replacement. PIC will ensure these products are not utilized until replaced.
1.0
23.
3-501.17; Priority Foundation; Temperature control for safety, ready to eat food that were not prepared today such as egg rolls, cooked chicken, cooked shrimp, etc. observed in walk in cooler without proper date marking. Temperature control for safety, ready to eat foods that remain under refrigeration for more than 24 hours shall be dated to indicate the day it was opened or prepared in order to track the 7 day shelf life. Corrected During Inspection - PIC labeled all products inside walk in cooler that were missing appropriate labeling.
1.5
43.
3-304.12; Core; Scoop without handles observed being stored directly inside rice in rice steamer. Scoops shall have handles and handles shall be stored above the top of the food.
0.0
56.
4-202.18; Core; Grease observed on hood and hood filters.
0.0
56.
6-403.11; Core; Employees personal food observed being stored with food for restaurant use. Employees food and drinks shall be located so that food, equipment, etc. are protected from contamination.
Location: 5249 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 03/16/2023
Score: 97
#
Comments
Points
10.
6-301.12; Priority Foundation; Paper towels not provided in men's restroom upon arrival for inspection. Handwashing sinks shall be supplied with individual, disposable towels. Corrected During Inspection - PIC replaced paper towels at back hand sink.
1.0
16.
4-601.11 (A); Priority Foundation; Two knives and several food storage containers observed with food debris and sticker residue build up on outsides. Food contact surfaces shall be clean to sight and touch. Corrected During Inspection - PIC removed these items and place them at the three compartment sink for further cleaning prior to use.
1.5
39.
3-307.11; Core; Facility is utilizing printed grocery bags for direct storage of food in walk in freezer though these are not food grade storage bags. Food shall be protected from potential sources of contamination.
0.0
43.
3-304.12; Core; Utensils are being stored in hot water near steam units where soups are located, but water is only 108 F. Utensils shall be stored in a container of water only if the water if maintained at a temperature of at least 135 F.
0.0
44.
4-903.11(A), (B) and (D); Core; Clean dishes are being stacked while still wet. Equipment shall be stored in a self draining position that allows for air drying.
0.5
51.
5-205.15; Core; Small leak observed underneath the handwashing sink in the back prep area. Plumbing shall be maintained in good repair.
Location: 5249 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 11/23/2022
Score: 96
#
Comments
Points
10.
6-301.12; Priority Foundation; Paper towels not provided at back hand sink upon arrival for inspection. Handwashing sinks shall be supplied with individual, disposable towels. Corrected During Inspection - PIC replaced paper towels at back hand sink.
1.0
24.
3-501.19; Priority Foundation; Facility is utilizing 4 hour Time as a Public Health Control for chopped cabbage that is stored on prep line, but does not have written standard operating procedures. Written procedures shall be prepared in advance, maintained by the establishment and available for review by the regulatory authority. Corrected During Inspection - Inspector provided guidance via email to PIC for written procedures.
1.5
28.
7-102.11; Priority Foundation; Chemical spray bottles not properly labeled to identify contents of container. Working containers used for storing poisonous materials shall be clearly labeled to identify the common name of the material. Corrected During Inspection - PIC labeled product with common name of chemical (degreaser).
1.0
39.
3-307.11; Core; Facility is utilizing printed grocery bags for direct storage of food in walk in freezer though these are not food grade storage bags. Food shall be protected from potential sources of contamination.
0.0
47.
4-501.11; Core; Sink stopper for three compartment sink is broken therefore facility is utilizing plastic wrap to stop sanitizing compartment. Equipment shall be maintained in good repair.
0.0
56.
6-403.11; Core; Employees food stored directly on prep surface in back area upon arrival for inspection. Employees plastic water bottle stored in top of make unit on top of food products. Employees shall eat and drink only in designated areas were possible contamination cannot occur.
Location: 5249 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 06/23/2022
Score: 96
#
Comments
Points
15.
3-302.11; Priority; Opened bag of raw chicken and raw beef were stored commingled and above bags of cooked pork inside the walk in freezer unit. Raw foods shall be separated from cooked/ready-to-eat foods. Raw foods shall be separated based on species and final cook temperatures. CDI-All units rearranged
0.0
23.
3-501.17; Priority Foundation; Opened containers of tofu, egg rolls, cooked teriyaki chicken skewers and fried chicken were missing date labels in the front end reach in cooler units. Noted items were prepared more than 24 hours prior to inspection. 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 relabeled
1.5
23.
3-501.18; Priority; Observed a container of fried chicken date marked for 6/15 inside the front end reach in cooler unit. TCS items may be held for no more than 7 days with the day of prep counting as day one. CDI- item discarded
0.0
38.
6-202.15; Core; Need to install an door sweep at the bottom of the rear entry screen door. Observed light coming in from the bottom of the door, thus making it a possible entryway for outside pests.
0.0
39.
3-305.11; Core; The bottom surface of multiple bowels were observed on top of containers of food in prep cooler. Food shall be protected from contamination during storage, prep and display. To prevent contamination, do not put bottoms of pans directly on top of exposed foods. Repeat
2.0
44.
4-903.11(A), (B) and (D); Core; Observed clean serving utensils being stored inside a soiled container at rear prep table located across from the 3 compartment sink. Store all utensils and equipment in a clean, dry location.
0.0
54.
5-501.113; Core; The top lid and side sliding door are missing on the outside dumpster unit. Contact City to have both the top lid and side sliding door replaced on dumpster unit.
0.0
56.
6-501.110; Core; Cell phone and personal water bottle observed stored on prep counter surface. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.
Location: 5249 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 01/07/2022
Score: 97
#
Comments
Points
5.
2-501.11; Priority Foundation; Not a violation. Copy of policy given.
0.0
39.
3-305.11; Core; Observed bottom of several pans stored on top of containers of food in prep cooler. Food shall be protected from contamination during storage, prep and display. Soda bottle stored in make line on food. To prevent contamination, do not put bottoms of pans directly on top of exposed foods. Repeat.
2.0
49.
4-601.11(B) and (C); Core; Some soil build up on wire shelves in walk in cooler. Non-food contact surfaces shall be clean to sight and touch.
0.5
56.
6-501.110; Core; Cell phone on shelf above make line. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.
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: 5249 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 02/14/2020
Score: 97
#
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: 5249 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 09/03/2019
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: 5249 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 02/20/2019
Score: 96
#
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.
This inspection was performed by Margaret A. Gunter
Location: 5249 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 11/15/2018
Score: 97.5
#
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: 5249 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 07/20/2018
Score: 91.5
#
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: 5249 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 04/11/2018
Score: 94
#
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: 5249 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 08/15/2017
Score: 93
#
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: 5249 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 06/22/2017
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: 5249 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 04/26/2012
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
3.
All employees must wash hands upon entry to facility. EHS was only a minute behind employees on entering in the morning and did not observe anyone wash hands. Also, the handwash sinks were completely dry and employees were already using other sinks for prep.
2.0
16.
Broth in large center wok was at 84F. Discarded. Must hold at 135F or above for hot holding overnight or must cool down and hold cold overnight.
2.0
26.
Store only handled scoops in dry goods and store with the handles extending out of the product.
0.5
34.
Allow all utensils to completely air dry before stacking.
0.5
43.
Soap dispenser at the back handwash station was empty/clogged at the time of inspection. All handwash stations must have soap and towels available at all times for effective handwashing.
1.0
45.
Cleaning needed on floors below equipment and walls behind prep stations.
0.5
49.
Documentation of approved training - 2 point credit awarded. kfc 9/27/11.
Location: 5249 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 12/02/2011
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
11.
Several utensils sent back for better cleaning. Clean dishes on both drainboards and dirty dishes in the middle. Keep three compartment sink set up properly: dirty side drainboard, wash bay, rinse bay, sanitize bay, clean utensil drainboard. Prep sinks needed cleaning at the time of inspection.
1.5
24.
Shrimp was being thawed in standing water, the only approved methods of thawing are under cool, running water, under refrigeration or as part of the cooking process.
0.5
25.
Thermometer was off by 4 degrees, check calibration often.
0.0
34.
Do not store clean utensils on dirty side drainboard.
0.5
38.
Utensil sink needs more frequent cleaning.
0.5
45.
Floors and walls need cleaning throughout the facility. Repair cracked floor tile.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 5249 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 08/17/2011
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
6.
Tofu from Grand Asia Market in a container without a nutrition label, per owner this is how the tofu is sold. EHS to follow up and make sure that Grand Asia Market is selling an approved product.
0.0
10.
Cooked pork was at the seafood sink during raw seafood prep. Cooked meats should be prepped at the vegetable sink, they are a ready to eat product. Two sterilite containers being used for direct food storage. Only use containers that are intended for food storage or use food grade liners.
1.5
11.
Soda nozzles and ice chute need more frequent cleaning.
1.5
17.
Bean sprouts in a bowl sitting on top of inserts in the flip top cooler was above 45F. Also eggs stacked above load limit in the flip top cooler were above 45F (see chart below). Do not stack above the load limit of flip top to maintain temperatures.
2.0
26.
Two large open bags of rice, once dry goods are opened they must be stored in airtight, resealable containers.
0.5
33.
Do not store strainer in center wok water unless it is maintained at 135F or above. The only approved methods of in-use utensil storage is in water above 135F, in product or on a clean, dry, nonporous surface.
0.5
35.
Do not wash and reuse ziploc bags, they are single-use items and must be discarded after use.
0.5
45.
Repair cracked floor tile.
0.0
49.
Documentation of approved training - 2 point credit awarded. kongfong chan 9/20/08.
Location: 5249 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 04/25/2011
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
2.
Employee drinks must have a lid. Recommend a lid with a straw and store on the lowest possible, non-working surface.
1.5
10.
Cooked chicken was being rinsed to cool in the vegetable sink as EHS entered kitchen. This is the correct place to prep cooked meats. When employee saw EHS, they moved the cooked chicken to the drainboard of the chicken prep sink. The chicken prep sink is intended for raw chicken prep and did have raw chicken in the sink. May want to label meat sinks as "RAW CHICKEN", etc to reinforce once meats are cooked they are ready to eat and should be prepped in the vegetable sink and not in the meat/fish/poultry sinks.
0.0
16.
Chicken on the counter was at 108F. Foods held hot must be at 135F or above. CDI-discarded.
2.0
23.
Do not allow foods to cool at room temperature unless there is a procedure in place where cooling temperatures have been documented. Cool foods as quickly as possible by placing immediately in refrigeration. All cooling foods must reach 135 to 70F within two hours and 70 to 45F within another four hours. Numerous foods sitting on counters and shelves at room temperature to cool (employee stated 15 to 30 minutes for every item, with no documentation and dramatically different temperatures).
2.0
33.
Do not store knife between cooler and steam table, this area is not easily cleanable.
0.5
45.
Floors need cleaning below equipment and in the walk in freezer.
0.5
49.
Documentation of approved training - 2 point credit awarded. kongfong chan 9/20/08.
Location: 5249 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 12/09/2010
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
10.
Store foods according to chart provided in the freezer. Raw chicken above raw beef at the time of inpsection. All food storage containers must be food grade (sold/intended for food storage) or use a food grade liner. EHS will return on Thursday December 13th for critical violation check.
1.5
23.
Do not allow foods to cool at room temperature unless there is a procedure in place where cooling temperatures have been documented. Cool foods as quickly as possible by placing immediately in refrigeration. All cooling foods must reach 135 to 70F within two hours and 70 to 45F within another four hours.
1.0
33.
Do not store rice spoons in containers of water. In-use utensils may be stored in the product, on a clean dry surface or in water that is 135F or above.
0.5
36.
Do not use cardboard boxes for general storage. Replace with washable containers.
0.5
39.
Tea maker and employee rice cooker must be NSF approved or equivalent. GC-provide documentation that the steam table is approved for reheating or reheat in equipment approved for cooking and transfer to hot holding unit.
0.5
49.
Documentation of approved training - 2 point credit awarded. kongfong chan 9/20/08.
Location: 5249 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 08/30/2010
Score: 93 + Education Credit: 2 = 95
#
Comments
Points
3.
Observed employee come into kitchen through back door and proceed to handle clean utensils without washing hands. Before beginning work employees are to properly wash hands. .2616 ( b ) Employees shall wash their hands thoroughly in a handwashing lavatory before starting to work, after each visit to the toilet, and as often as necessary to remove soil and contamination.
2.0
10.
Covered spring rolls stored under leakage from sprinkler in walk in freezer. Ice on top of lids. Food is never to be stored below leakage. Food moved. Protect food from contamination.
1.5
11.
Sanitizer in third compartment of 3 compartment sink soiled. Change when soiled; Utensil washing looks much better but some pans stored above dishsink soiled. Thoroughly wash,rinse,and sanitize.
1.5
17.
Small amount of bean sprouts in pan and tsos above 45F. Keep PHF`s 45F and below. Food had been taken out of refrigeration for use recently. Do not let PHF`s sit out for extended periods of time. Keep under temperature control.
0.0
19.
1 bottle of green liquid unlabeled. Label all chemicals with their correct names.
0.0
25.
1 metal stem thermometer tested and out of calibration by over 2 degrees. Check thermometers regularly to ensure calibration.
0.5
34.
1 pan stored behind 3 compartment sink handles to air dry. Clean pan stored on soiled sanitized side drainboard at 3 compartment sink. Protect clean utensils from contamination.Never store behind sink handles or on soiled surfaces.
0.5
36.
Recaulk above cooking line. Caulk coming away from hood. Be sure to use fireresistant caulk; Repair leaking walk in cooler. Do not store food under leakage until repaired.
0.5
46.
Lights over cooking line off at time of inspection. Keep lights on over cooking line during hours of operation to provide required 50 foot candles of light. Numerous lights out above prep sinks and 3 compartment sink. Replace or repair to meet 50 foot candle requirement in all prep and dishwashing areas.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 5249 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 04/06/2010
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
11.
Utensils stored above sink soiled. Knives stored as clean on magnetic rack soiled. Eggroll racks above prep sink greasy with food residue. Thoroughly wash,rinse,and sanitize; Observed employee wipe knife on soiled apron and place back onto magnetic rack. NEVER WIPE UTENSILS ON DIRTY APRONS.
3.0
19.
1 bottle of pink liquid unlabeled. Label all chemicals with their correct names.
0.0
33.
Keep scoop handles out of dry goods.
0.0
34.
1 pan stored behind 3 compartment sink handles to air dry. Protect clean utensils from contamination.Never store behind sink handles.
0.5
36.
Replace green eggroll racks. Beginning to peel.; Recaulk behind seafood prep sink. Caulk and sink have seperated from wall.
0.5
39.
Non-NSF water kettle. Water kettles shall meet ANSI standards and be NSF approved.
0.0
46.
Keep lights on over cooking line during hours of operation to provide required 50 foot candles of light.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 5249 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 12/17/2009
Score: 90 + Education Credit: 2 = 92
#
Comments
Points
10.
Raw chicken sitting on floor of walk in freezer. Never store food on floor. Food must be 6-12 inches off of floor on approved shelving to help prevent contamination; Raw chicken stored behind beef on cold hold prep table. Keep raw chicken stored in front of beef on cold hold table. Raw chicken has higher final cook temperature.
1.5
11.
Metal pans,plastic pans, strainers, eggroll racks, and whisks still soiled. Thoroughly wash,rinse,and sanitize.
3.0
17.
Bean sprouts, cooked brocolli and white meat above 45F. Keep cold hold PHF`s 45F and below. Remember that when a vegetable has been cooked it is now a PHF and must be kept 45F and below.
2.0
21.
Hot water 128F at 5:45pm and 127 at 6:10pm.Hot water 130F and higher must be provided when not sanitizing.
1.5
23.
3 large pans of sweet and sour chicken cooling near back door at room temperature. Chicken transfered to walk in cooler and lid placed on top of 1 pan. Once PHF`s reaches 135F active cooling should begin. Do not cover cooling foods. To facilitate cooling follow 1 or more of these guidelines: Place food in shallow pans, separate large portions into smaller or thinner portions, use rapid cooling equipment, use an ice water bath and stir frequently, use containers that facilitate heat transfer, and or add ice as an ingredient. Leave completely uncovered if on top shelving or in no danger of adulteration from above. Loosely cover cooling foods if below other food items or other possible sources of adulteration.
1.0
34.
Plastic pans wet stacked. Allow utensils to air dry before stacking to prevent mold and bacterial growth.
1.0
36.
Green eggroll racks beginning to peel. Replace. No longer easily cleanable.
0.0
39.
Non-NSF water kettle. Water kettles shall meet ANSI standards and be NSF approved.
0.0
40.
Cleaning needed of roaster top and behind ice dispenser at soda machine.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 5249 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 08/18/2009
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
2.
Employee beverages are to have lids and straws if ingested from cups. ( CDI )
0.0
11.
Metal pans and knives have food residue present especially in corners. Plastic bus pans very greasy on interiors. Thoroughly wash,rinse, and sanitize.
1.5
23.
Tsos in deep plastic container in reach in cooler had lid on it. When cooling foods use shallow pans and don`t cover until 45F or below. To facilitate cooling follow 1 or more of these guidelines: Place food in shallow pans, separate large portions into smaller or thinner portions, use rapid cooling equipment, use an ice water bath and stir frequently, use containers that facilitate heat transfer, and or add ice as an ingredient. Leave completely uncovered if on top shelving or in no danger of adulteration from above. Loosely cover cooling foods if below other food items or other possible sources of adulteration.
0.0
25.
1 metal stem thermometer tested and out of calibration by over 2 degrees. Check thermometers regularly to ensure accuracy.
0.5
34.
Pans wet stacked. Allow utensils to completely air dry before stacking to prevent mold and bacterial growth.
1.0
39.
Non-NSF water kettle. Water kettles shall meet ANSI standards and be NSF approved.
0.0
40.
Clean rice cooker and pan exteriors-food and grease.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 5249 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 04/29/2009
Score: 94 + Education Credit: 2 = 96
#
Comments
Points
10.
Raw pork over cut green onions in walk in cooler. Remember to keep raw meat below ready to eat foods.
0.0
11.
Metal, green plastic coated racks, and deep plastic pans stored as clean still have food residue and grease present. Thoroughly wash, rinse, and sanitize; Chlorine sanitizer in 3 compartment sink less than 50ppm. Keep chlorine sanitizer between 50-100ppm.
1.5
17.
Numerous items in cold hold prep table top above 45F. Keep cold hold PHF`s 45F and below. Items voluntarily disposed of.
2.0
26.
Numerous items opened but not in resealable containers. Once a dry good has been opened it shall be kept in approved labeled container with tight fitting lid. ( REPEAT )
1.0
30.
Personal bag directly beside papertowels. Store personal items and soiled linens away from food and food contact surfaces.
0.0
33.
Don`t store utensils between equipment. 1 knife improperly stored.
0.0
34.
Pans wet stacked. Allow utensils to completely air dry before stacking to prevent mold and bacterial growth. ( REPEAT )
1.0
36.
Cold hold prep unit not keeping PHF`s 45F and below. Have unit repaired. Don`t store PHF`s in unit until unit consistently maintains PHF`s 45F and below.
0.5
39.
Non-NSF water kettle. Equipment shall meet ANSI standards and be NSF approved.
0.0
40.
Clean shelf over prep sink and shelf in front of stove.
0.0
44.
Sweep around dumpster.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
I will return 5/4/09 to check on malfunctioning cold hold prep table.
Location: 5249 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 01/02/2009
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
2.
Keep drinks covered with a lid and straw.
0.0
10.
"Thank you" bag used to store pork in walk in freezer. Use only food grade plastic when storing food; Large bin of raw chicken sitting on large plastic bin of sugar. Don`t sit raw meat on ready to eat foods.
1.5
21.
Hot water at prep sink and 3 compartment sink less than 130F. Water only reached 118F at maximum temperature. Hot water must available and 130F or higher.
1.5
23.
2 large pans of sweet and sour chicken sitting out at room temperature and less than 135F. Remember that once PHF`s go below 135F the 2 hour window begins and the PHF must reach 70F within 2 hours. Put in refrigeration unit once 135F is reached. Noodles cooling in deep pans ( approximately 6 inches ) with plastic wrap tightly covering. Use shallow pans and leave uncovered if on top shelf or in no danger of adulteration from above. If covering leave VERY LOOSELY covered.
1.0
26.
Numerous dry goods opened but not in resealable containers. Once a dry good is opened it shall be kept in approved, labeled containers with tight fitting lids.
0.5
30.
Personal jackets and other items stored in direct contact with clean linens. Store personal items in a sanitary manner and away from food, food contact surfaces, and clean linens.
0.5
34.
Pans wet stacked. Allow utensils to completely air dry before stacking to prevent mold and bacterial growth.
0.5
35.
1 tin can being reused to store in use utensils. Don`t reuse singe service items.
0.0
36.
Recaulk behind seafood prep sink.
0.0
39.
Non-nsf water kettle, blender, and rice cooker. Equipment in commercial kitchens shall be NSF approved.
0.5
40.
Clean table rims, underneath shelving over prep sinks, reach in door hinges, and large storage bin handles.
0.5
44.
Replace lid on dumpster. No lid present.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
When prepping meats limit the amount of meat that is brought out at one time. Don't bring large quantities out all at one time unless meat can be prepped quickly. Recommend smaller batches to limit the amount of time that the meat sits at room temperature.
Location: 5249 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 09/15/2008
Score: 93 + Education Credit: 2 = 95
#
Comments
Points
3.
Observed employee come from eating in dining room, enter kitchen and start touching items in kitchen. Wash hands after eating or contaminating hands.
2.0
10.
Raw chicken stored over beef in walk in freezer, eggs stored over soy sauce in walk in cooler, and cold hold prep table not arranged according to cook temperature. Arrange coolers and freezers according to final cook temperature with ready to eat foods on the very top and raw chicken on the very bottom. Arrangement flier given.
1.5
11.
Utensils stored as clean still have food residue present. Thoroughly wash, rinse, and sanitize.
1.5
23.
Rice put into walk in cooler with lid on while cooling. While cooling either leave top off of cooling item if on top shelf or leave loosely covered to let heat escape.
1.0
26.
Numerous bins without labels. Label all dry goods.
0.5
34.
Utensils being wet stacked. Allow utensils to completely air dry before stacking to prevent mold and bacterial growth.
0.5
35.
1 tin can being reused to store in use utensils. Don`t reuse singe service items.
0.0
40.
Clean under all table rims and behind ice dispenser chute on soda machine.
0.0
44.
Replace missing dumpster lid.
0.0
49.
Documentation of approved training - 2 point credit awarded.
