Location: 320 GRAND HILL PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 02/27/2024
Score: 93
#
Comments
Points
10.
6-301.12; Priority Foundation; Handwashing sink on fryer side of cook line and in dish area were missing paper towels. All handwashing sinks shall be provided with a hand drying provision. Corrected During Inspection - PIC replaced paper towels at time of inspection.
1.0
16.
4-501.112; Priority Foundation; Hot water final rinse temperature is reaching 204 F. The temperature of the hot water sanitizing rinse as it enters the manifold may not be more than 194 F. Corrected During Inspection - Advised PIC to handwash all dishes in three compartment sink due to malfunction of hot water dish machine. PIC will email inspector when dish machine has been serviced and repaired.
1.5
16.
4-601.11 (A); Priority Foundation; Sticker residue observed on dishes that were stored clean on drying rack at entrance of kitchen. Equipment food contact surfaces shall be clean to sight and touch. Corrected During Inspection - Advised PIC to clean these items further prior to use.
0.0
28.
7-201.11; Priority; Two chemicals were stored directly next to clean dishes on the drainboard of the three compartment sink. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, etc. Corrected During Inspection - PIC immediately removed these items and placed them into proper storage location.
0.0
38.
6-501.111; Core; Large accumulation of fruit flies observed in dish area surrounding floor drains. The premises shall be maintained free of insects, rodents, and other pests.
2.0
47.
4-501.11; Core; Accumulation of unused, nonfunctional equipment noted througout facility such as two popcorn machines, two ice machines, two make unit coolers, and a reach in cooler. Equipment shall be maintained in good repair and proper adjustment. PIC stated that all unused equipent is to be picked up within the coming weeks.
0.5
48.
4-501.110; Priority Foundation; At the time of inspection, the wash temperature gauge on the hot water dish machine was nonfunctional. The temperature of the wash solution shall be 160 F. Corrected During Inspection - Advised PIC to handwash all dishes in three compartment sink due to malfunction of hot water dish machine. PIC will email inspector when dish machine has been serviced and repaired.
1.0
49.
4-602.13; Core; Outsides of equipment throughout has debris build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
0.0
51.
5-205.15; Core; Dish machine is leaking heavily during operation from gaps of front doors. Plumbing fixtures shall be maintained in good repair.
0.0
55.
6-501.12; Core; Walls, floors, ceilings, and floor drains observed with dust and debris build up. Discussed increase frequency of cleaning for floor spaces through out prep area. Walls and ceilings in certain locations have debris build up. Floor drains have black build up.
1.0
56.
6-304.11; Core; Kitchen area is smokey due to hood system not pulling heat, steam, condensation, odors, smoke, and fumes sufficiently. Mechanical ventilation shall keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
Location: 320 GRAND HILL PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 07/28/2023
Score: 95
#
Comments
Points
10.
5-205.11; Priority Foundation; Handwashing sink behind popcorn prep area was blocked by ice container. Handwashing sinks shall be maintained so that it is accessible at all times for employee use. Corrected During Inspection - PIC removed rolling ice cart to make handwashing sink accessible.
0.0
16.
4-501.112; Priority Foundation; The temperature of the sanitizing cycle on the hot water dish machine is only reaching 160 F, though the data plate requires 180 F. The temperature of the fresh hot water sanitizing rinse shall be 180 F. Verification required - Advised PIC to handwash all dishes in three compartment sink due to malfunction of hot water dish machine. PIC will email inspector when dish machine has been serviced and repaired.
1.5
16.
4-703.11; Priority; The utensil temperature for the hot water dish machine is only reaching 151 F. Hot water mechanical operations shall achieve a utensil temperature of 160 F. Verification required - Advised PIC to handwash all dishes in three compartment sink due to malfunction of hot water dish machine. PIC will email inspector when dish machine has been serviced and repaired.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Sour cream, blue cheese, boiled eggs, pepperoni, and tomatoes observed at 45-50 F inside top of make unit at end of cook line. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC stated that this unit does not stay stocked overnight, but instead these items are moved into walk in cooler during hours not in operation. This unit, per PIC, was stocked today within the last few hours, therefore items were removed and immediately placed into walk in cooler to cool down to 41 F. Discussed ensuring unit is maintaining 41 F or less prior to restocking the top.
1.5
38.
6-501.111; Core; Large accumulation of flies observed throughout facility at time of inspection. The premises shall be maintained free of insects, rodents, and other pests. Inspector observed pest control invoice from 7/6/23.
1.0
47.
4-501.11; Core; Accumulation of unused, nonfunctional equipment noted througout facility such as two popcorn machines, two ice machines, two make unit coolers, and a reach in cooler. Equipment shall be maintained in good repair and proper adjustment.
0.0
48.
4-501.110; Priority Foundation; At the time of inspection, the wash temperature gauge on the hot water dish machine was nonfunctional. The temperature of the wash solution shall be 160 F. Verification required- Advised PIC to handwash all dishes in three compartment sink due to malfunction of hot water dish machine. PIC will email inspector when dish machine has been serviced and repaired.
0.5
55.
6-501.12; Core; Observed some spillage and residue build up along the hard to reach floor spaces underneath cook station equipment and behind soda dispenser and popcorn machine. Discussed increase frequency of cleaning for floor spaces through out prep area. Walls and ceilings in certain locations have debris build up. Floor drains have black build up.
0.5
55.
6-501.114; Core; Accumulation of unused, nonfunctional equipment noted througout facility such as two popcorn machines, two ice machines, two make unit coolers, and a reach in cooler. The premises shall be maintained free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used.
Location: 320 GRAND HILL PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 08/11/2022
Score: 97
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Observed a few soiled squeeze bottle lids and tongs stored as being clean on the utensil storage racks located in the central prep kitchen. Also noted some residue build up on the interior surface of the soda gun infuser and nozzle located behind the MacGuffins bar area (far right hand side). Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- EHS instructed PIC to rewash and sanitize utensils.
1.5
45.
4-903.11(A) and (C); Core; Observed plastic dipping cups stored inside a soil container near the make line coolers. Keep single service plasticware stored in a clean container or area to avoid the risk of cross-contamination. CDI- PIC transferred plastic dipping cups into a clean container.
0.5
47.
4-501.12; Core; The high temp dish machine in the central prep kitchen is no longer working. Also noted the chemical dish machine behind the MacGuffins bar area and the a few slide out cooler drawers in the central prep area are not longer functioning. PIC indicated a work order was placed for all noted equipment approximately 3-4 weeks ago and repairs have been ongoing. According to PIC all utensils are sanitized using the 3 compartment sink the central prep kitchen until repairs are completed. Discussed following up on repairs. Ensure all equipment maintained in good repair.
0.5
49.
4-601.11(B) and (C); Core; Accumulation of encrusted residue build up noted on the popcorn kettle located near the rear of the main prep kitchen. Also noted greasy residue build up along the wheels/ legs of the flat top grill and deep fryer unit. Discussed increasing frequency of cleaning for equipment components and surfaces.
0.5
55.
6-501.12; Core; Observed some spillage and residue build up along the hard to reach floor spaces underneath cook station equipment. Discussed increase frequency of cleaning for floor spaces through out prep area.
Location: 320 GRAND HILL PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 03/24/2022
Score: 99
#
Comments
Points
48.
4-501.14; Core; Rinse sink of 3 compartment sink is dirty. stainless steel drainboard on dirty side of washing machine has black residue in corner. Warewashing sinks, basin and drainboards shall be cleaned to prevent contamination of utensils.
0.5
49.
4-601.11(B) and (C); Core; Drawer coolers below grill have food debris. Dish dry rack to right of dishwasher shelves are sticky. 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------------------------------------------------------------------------------------------------Allergen poster delivered to staff. Vomit policy, new health policy and allergen PDF emailed with inspection.
Location: 320 GRAND HILL PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 10/03/2019
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.
Location: 320 GRAND HILL PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 03/25/2019
Score: 93.5
#
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: 320 GRAND HILL PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 10/22/2018
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. REHS will return Wednesday October 24, 2018 to verify food contact surfaces are clean to sight and touch.
Location: 320 GRAND HILL PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 05/14/2018
Score: 93
#
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.
RECOMMEND WRAPPING BAMBOO SUSHI WRAPS IN FOOD FILM DURING USE. DISCARD PLASTIC AFTER EACH USE.
