Location: 5277 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Food Stand Inspection Date: 03/21/2024
Score: 97.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Watermelon and cantaloupe on display where salad bar once was are registering between 43-45 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Both products have a prep date of 3/21, therefore PIC immediately moved items to walk in freezer to cool rapidly down to 41 F. Advised PIC to ensure employees are cooling product down to 41 F after prep and before placing item on display.
1.5
28.
7-204.11 ; Priority; Chemical spray bottle of quaternary ammonia sanitizer observed at 0 ppm. Chemical sanitizers applied to food contact surfaces shall be at the appropriate concentration (200-400ppm). Corrected During Inspection - PIC immediately emptied bottle and replaced with new sanitizer at proper concentration.
1.0
39.
3-305.11; Core; Box of cantaloupes stored directly on floor in walk in cooler. Food shall be stored in a clean, dry location where it is at least 6 inches off of floor.
Location: 5277 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Food Stand Inspection Date: 01/09/2023
Score: 99
#
Comments
Points
10.
5-205.11; Priority Foundation; Push cart stored directly in front of only handwashing sink. Handwashing sinks shall be maintained so that it is accessible at all times for employee use. Corrected During Inspection - Pushcart was moved and relocated to avoid blocking handwashing sink.
1.0
51.
5-205.15; Core; Middle compartment is not holding water due to missing gasket. Plumbing shall be maintained in good repair.
Location: 5277 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Food Stand Inspection Date: 07/13/2022
Score: 99.5
#
Comments
Points
49.
4-601.11(B) and (C); Core; Observed some dust build up along the fan guards covering the compressor fan in the produce prep area. The white trays in prep area are soiled and need detail cleaning. Noted trays are used to transport containers of leafy greens and cut fruit from the salad bar to prep area. Discussed ensuring fan guards are cleaned on frequent basis.
Location: 5277 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Food Stand Inspection Date: 04/23/2020
Score: 100
#
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: 5277 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Food Stand Inspection Date: 10/22/2019
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: 5277 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Food Stand Inspection Date: 10/08/2018
Score: 95.5
#
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: 5277 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Food Stand Inspection Date: 04/02/2018
Score: 98.5
#
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: 5277 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Food Stand Inspection Date: 05/18/2017
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. Inspection conducted with A. Jacobs
Location: 5277 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Food Stand Inspection Date: 04/02/2012
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
17.
Melons on the salad bar were above 45F at the time of inspection. May need to limit melons to a single layer in the pans to help maintain temps. May also use TILT, contact EHS for more information.
2.0
36.
Repair broken dunnage rack in the walk in cooler.
0.5
39.
Milk crates are not approved for use as storage racks.
0.0
49.
Documentation of approved training - 2 point credit awarded. mg 4/29/09.
Location: 5277 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Food Stand Inspection Date: 08/30/2011
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
3.
Employee observed washing utensils with gloves on, then go to walk in cooler to get vegetables to prepare for salad bar without removing gloves or washing hands or putting on new gloves. Employees must wash hands between task changes and must put on new, clean gloves before handling ready to eat foods. EHS recommends not using gloves when they are not required or using different colored gloves.
2.0
17.
Stuffed grape leaves stacked above pan level on the olive bar were above 45F. Do not stack above pan level to help maintain proper temperatures.
2.0
43.
Handwash station was out of papertowels at the time of inspection. Keep all handwash stations stocked with papertowels and soap at all times (must be within arm's reach of sink).
1.0
49.
Documentation of approved training - 2 point credit awarded. mg 4/29/09.
Location: 5277 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Food Stand Inspection Date: 04/04/2011
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
2.
Do not store employee beverages in ice used for display of cut melons. Employee beverages are to be stored in a manner to prevent possible contamination.
1.5
17.
Melon on the salad bar was above 45F, if melons are cut the same day pre chill in walk in cooler, do not stack in pans too high, etc to help maintain temperatures.
2.0
45.
Crack in floor of cutting room near walk in cooler. Repair.
0.5
49.
Documentation of approved training - 2 point credit awarded. ec 3/24/10.
Location: 5277 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Food Stand Inspection Date: 01/20/2009
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
11.
Sanitizer dispensing from sanitizer unit less than 200ppm Quat. Quat sanitizer shall be 200ppm. Get sanitizer from deli or meat department unit sanitizer is at proper concentrations. Spray onto clean utensils and allow to air dry.
1.5
34.
Air drying of large grey pans occuring on sink while lettuce being washed at same sink. In order to prevent contamination of clean surfaces do not air dry utensils at sink while produce is being washed; clean "clean" side of 3 compartment sink.
0.5
35.
Keep single service articles inverted to protect the food contact surfaces.
0.5
36.
Repair sink spigot-cracked; Resurface or replace deeply cut cutting boards.
0.5
40.
Clean top of knife rack and table rims.
0.0
43.
Clean toilet bases, beneath urinals, ceiling vents, and water fountain bases.
1.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
I will return on 1/21/09 to check on sanitizer dispenser. Follow-Up: 01/21/2009
Location: 5277 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Food Stand Inspection Date: 06/13/2007
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
15.
Do not store large ice bin next to ice scoop, outside of can is not clean and sanitized and may contaminate ice scoops.
1.5
General Comments
When sanitizing utensils at 3-compartment sink, utensils must have 2 minute contact time in sanitizer. *********************************************************************While in store ~1:00pm power went out, back up generator and emergency ligths came on for awhile then went out. All sales of Deli and meat market where stored. Employees covered deli cases with pans, boxes, etc to keep cold air in cooling unit immediately after generator went down. Power came back on ~1:30pm. All cases/refrigeration/freezer units were checked and anything below 45F was voluntarily discarded. Store was closed for 1 minute. If power goes out for more than an hour, please call me so we can discuss what needs to be done. Only products discarded were items that were out of temperature before power went out.
