Location: 242 Grand Hill PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 08/27/2024
Score: 97.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; All temperature control for safety foods inside walk in cooler are observed between 42-43 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Walk in cooler ambient temperature was registering at 41 F . Per manager, facility received a food delivery a couple hours ago, which could've led to temperature of walk in cooler to be registering higher. By end of inspection the walk in cooler was observed at 41 F or less.
1.5
45.
4-903.11(A) and (C); Core; Single use sandwich bags observed being stored directly underneath soap dispenser and next to handwashing sink. To go bags observed directly on floor in back area. Single use items shall be stored at least 6 inches off of the floor and in a location where it is not exposed to splash, dust or other contamination.
0.0
49.
4-602.13; Core; Outsides of bulk food storage bins have food debris build up. Shelving in certain locations, such as in walk in cooler and in back storage area, have debris build up as well as inside make units. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
Location: 242 Grand Hill PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 06/12/2024
Score: 96
#
Comments
Points
10.
6-301.12; Priority Foundation; Paper towels were missing at main handwashing sink at front prep area upon arrival for inspection. All handwashing sinks shall be provided with a hand drying provision. Corrected During Inspection - PIC replaced paper towels at time of inspection.
1.0
28.
7-202.12; Priority; Can of RAID pesticide observed on shelving in back prep area. Poisonous or toxic materials shall be used in accordance with manufacturer's use directions which must state that use is allowed in a food establishment. Corrected During Inspection - PIC removed this item from facility and will discontinue use.
1.0
28.
7-207.11; Priority; Medicine observed being stored on shelving above food prep surface in back prep area. Medicines for employee use shall be in a location that prevents contamination of food, equipment, utensils, single use items, etc. Corrected During Inspection - PIC relocated medicine to appropriate location.
0.0
38.
6-501.111; Core; Large accumulation of fruit flies observed underneath three compartment sink where dirty linens are stored. The premises shall be maintained free of insects, rodents, and other pests.
0.0
49.
4-602.13; Core; Shelving in walk in cooler has food debris build up. Insides of cabinets and make units have debris build up. Water from display cooler leaking into metal pan on floor in front prep area. Shelving in certain locations have debris build up as well as inside make units. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
1.0
56.
6-403.11; Core; Employee food and drink observed being stored above and on prep surfaces in back prep area. Employees shall eat and drink only in designated areas where food, equipment, linens, etc. are protected from contamination.
Location: 242 Grand Hill PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 10/05/2023
Score: 97
#
Comments
Points
16.
4-602.11; Core; Ice chute inside soda machine in lobby area has black accumulation. Food contact equipment shall be cleaned at a frequency necessary to preclude accumulation.
1.5
41.
3-304.14; Core; Several wet wiping cloths observed being stored on prep surfaces throughout. Cloths shall be stored in containers of chemical sanitizing solution at the appropriate concentration when not in use.
0.5
47.
4-501.11; Core; Make unit to right of grill in front prep area is not in working condition. Equipment shall be maintained in good repair and proper adjustment.
0.0
49.
4-602.13; Core; Outsides of bulk food storage bins have food debris build up. Water and ice building up inside reach in display cooler in front prep area. Water from display cooler leaking into metal pan on floor in front prep area. Shelving in certain locations have debris build up as well as inside make units. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
0.5
54.
5-501.111; Core; Recycling receptacle in outside dumpster corral is missing lids. Receptacles shall be maintained in good repair.
0.0
55.
6-501.12; Core; Floors underneath three compartment sink and underneath equipment have debris build up.
0.0
56.
6-403.11; Core; Employee food and drink observed being stored above and on prep surfaces in back prep area. Employees shall eat and drink only in designated areas where food, equipment, linens, etc. are protected from contamination.
Location: 242 Grand Hill PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 01/17/2023
Score: 97.5
#
Comments
Points
2.
2-102.12 (A); Core; There was no Certified Food Protection Manager (CFPM) onsite during the inspection. There must always be a CFPM onsite whenever there is food/equipment prep or handling. The CFPM should be certified through an ANSI-certified course and exam. See ANSI website for a list of approved courses and exams. Recommend having multiple people certified to ensure there is always a CFPM available. General manager stated that several people are scheduled to complete this training within the next few months.
0.0
15.
3-302.11; Priority; An open box of bread was stored below a box of raw philly style chicken in the freezer. Raw meats shall be stored below cooked or ready-to-eat foods that do not require cooking for safety. CDI-Bread was removed from freezer to thaw and prep.
1.5
33.
3-501.15; Priority Foundation; Tomatoes and lettuce sliced this morning were stored in the sandwich make line cooler with tomatoes stacked high above the rim of the pan. Foods were measured at 45-49F. Foods are still within the 6 hour cooling window. Foods shall be cooled in thin layers, in shallow pans, in rapid cooling equipment, or using other effective methods. Highly recommend placing these items in the walk-in cooler or walk-in freezer after slicing in the morning to bring the temperature down to 41F before placing the items in the make line cooler. Highly recommend keeping low levels of food in these pans when possible in order to keep foods at 41F or below. Backup pans can be prepared and held in the walk-in to refill make line as needed. CDI-PIC moved items to the walk-in cooler for rapid cooling.
0.5
41.
3-304.14; Core; 0 points; Sanitizer in wiping cloth bucket underneath the make line was measured below 150ppm quat sanitizer. Quaternary ammonium sanitizer shall be held at a concentration of 200-400ppm (see manufacturer instructions). Change sanitizer bucket more frequently.
0.0
54.
5-501.116; Core; There is an accumulation of grease on the ground around the grease waste receptacle in the dumpster area. Soiled receptacles shall be maintained clean. Highly recommend more frequent pick up of grease waste and ensuring grease is not spilled onto the ground during disposal.
0.5
56.
6-305.11; Core; 0 points; Employee personal items were stored on a shelf on top of a box of individually wrapped disposable utensils. Lockers or other suitable facilities shall be provided for the storage of employee possessions. Recommend rearranging the storage shelf to create a space for employee personal items.
0.0
General Comments
This facility is operating under a Transitional Permit. All repair items detailed on the Transitional Permit must be completed by the expiration date listed on the permit to prevent expiration of the permit and requirement for establishment to close until a new permit can be issued. Please contact Meghan Scott at meghan.scott@wakegov.com or 919-868-6416 with any questions regarding the Transitional Permit, for a new copy of the permit, or to schedule a visit when repair items are complete.
