Location: 305 MATTHEWS DR HOLLY SPRINGS, NC 27540-4300 Facility Type: Restaurant Inspection Date: 06/27/2024
Score: 98.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Several food storage containers observed with sticker residue build up. Slicer, per PIC was utilized yesterday, but still has food build up in crevices. Food contact surfaces shall be clean to sight and touch. Corrected During Inspection - Advised PIC to clean these items further prior to use.
1.5
51.
5-205.15; Core; Condensation leak observed in walk in cooler, which is causing standing water onto floors. Plumbing systems shall be maintained in good repair.
Location: 305 MATTHEWS DR HOLLY SPRINGS, NC 27540-4300 Facility Type: Restaurant Inspection Date: 12/12/2023
Score: 97.5
#
Comments
Points
20.
3-501.14; Priority; Three large containers of pizza sauce (canned TCS product at ambient temperature) observed between 43-46 F inside walk in cooler. **Temperature control for safety foods shall be cooled within 4 hours to 5ºC (41ºF) or less if prepared from ingredients at ambient temperature, such as canned products. Corrected During Inspection - Inspector discussed proper cooling with PIC to ensure ice bath is supplied to product along with ice wand or that product is broken down into smaller portions/containers for quicker cooling. Additional points not taken as cooling progress was achieved for marinara. At last inspection, cooling at ambient temperature for TCS items was not a violation.
1.5
33.
3-501.15; Priority Foundation; Pizza sauce (canned TCS product at ambient temperature) observed in walk in cooler that was prepped and cooled yesterday in a large, deep container with the lid tightly sealed on top, which did not allow adequate air flow for rapid cooling. Corrected During Inspection - Inspector discussed proper cooling with PIC to ensure ice bath is supplied to product along with ice wand or that product is broken down into smaller portions/containers for quicker cooling.
Location: 305 MATTHEWS DR HOLLY SPRINGS, NC 27540-4300 Facility Type: Restaurant Inspection Date: 05/17/2023
Score: 96.5
#
Comments
Points
20.
3-501.14; Priority; Two large containers of marinara observed in walk in cooler that were cooked and cooled yesterday at 46 F. Cooling shall be accomplished by cooling the product from 135 F to 70 F within two hours and down to 41 F within a total of 6 hours. Corrected During Inspection - Inspector discussed proper cooling with PIC to ensure ice bath is supplied to product along with ice wand or that product is broken down into smaller portions/containers for quicker cooling.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Select temperature control for safety foods in large make unit behind pizza oven are registering between 43-45 F. Temperature control for safety foods shall be maintained at a temperature of 41 F or less. Corrected During Inspection - PIC was able to adjust the temperature of the unit at the time of inspection. Per PIC, the top of the make unit was open during busy lunch hours. Inspector also advised to monitor the temperatures of this unit often as it is installed near the heat of the large oven. PIC also stated that certain products can be stored inside one door reach in cooler beside unit to free up space and allow more ait circulation to products, which should also make it easier to maintain 41 F or less.
1.5
33.
3-501.15; Priority Foundation; Marinara observed in walk in cooler that was cooked and cooled yesterday in a large, deep container with the lid tightly sealed on top, which did not allow adequate air flow for rapid cooling. Corrected During Inspection - Inspector discussed proper cooling with PIC to ensure ice bath is supplied to product along with ice wand or that product is broken down into smaller portions/containers for quicker cooling.
Location: 305 MATTHEWS DR HOLLY SPRINGS, NC 27540-4300 Facility Type: Restaurant Inspection Date: 02/22/2023
Score: 95.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; All temperature control for safety foods in large make unit behind pizza oven are registering between 43-45 F. Temperature control for safety foods shall be maintained at a temperature of 41 F or less. Corrected During Inspection - PIC was able to adjust the temperature of the unit at the time of inspection. Per PIC, the top of the make unit was open during busy lunch hours. Inspector also advised to monitor the temperatures of this unit often as it is installed near the heat of the large oven.
1.5
23.
3-501.18; Priority; Temperature control for safety food items, such as tuna salad (2/11) and chickpeas (2/9) observed with prep dates that exceed 7 day shelf life. Foods shall be discarded if it is appropriately marked with a date or day that exceeds the 7 day shelf life. Items such as buffalo chicken and kale were observed without prep dates that indicate when the product was prepared or opened in order to track the disposition o the items. Corrected During Inspection - PIC removed these items for further evaluation to ensure the labels were accurate in order to determine if the disposition was necessary or if the dates were from previous products. REPEAT
3.0
42.
3-302.15; Core; Pears observed in make unit at prep line that still bear the stickers on the outsides. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut.
Location: 305 MATTHEWS DR HOLLY SPRINGS, NC 27540-4300 Facility Type: Restaurant Inspection Date: 11/29/2022
Score: 93.5
#
Comments
Points
10.
5-202.12; Core; All handwashing sinks throughout the entire facility are only registering at 79 F. Handwashing sinks shall be equipped to provide water at a temperature of at least 100 F. Corrected During Inspection - During inspection PIC was able to reset the hot water heater in order to achieve hot water requirements prior to inspector leaving facility.
1.0
10.
6-301.14; Core; "Employees must wash hands" signage missing from main hand sink in kitchen area as well as hand sink in right corner in front counter area. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks. REPEAT
0.0
10.
6-301.12; Priority Foundation; Paper towels not provided in men's restroom. Battery to paper towel dispenser is dead in the dispenser at the gelato station as well as in the right hand corner in the front register prep area. Each handwashing sink shall be provided with individual, disposable towels. Corrected During Inspection - PIC restocked these areas to provide paper towels.
0.0
19.
3-403.11; Priority; Meat sauce observed in steam unit next to flat top at 88 F, which did not reheat properly to 165 F prior to hot holding. Potentially hazardous temperature control for safety foods that are cooked, cooled, and reheated for hot holding shall be reheated to that all parts of the food reach a temperature of at least 165 F. Corrected During Inspection - PIC removed item from steam unit and reheated it to 176 F prior to placing product back in steam unit.
0.0
23.
3-501.18; Priority; Temperature control for safety food items, such as tuna salad, lasanga, corned beef and meat sauce observed with prep dates that exceed 7 day shelf life. Foods shall be discarded if it is appropriately marked with a date or day that exceeds the 7 day shelf life. Corrected During Inspection - PIC removed these items for further evaluation to ensure the labels were accurate in order to determine if the disposition was necessary or if the dates were from previous products.
3.0
24.
3-501.19; Priority Foundation; Facility states they are utilizing 4 hour Time as a Public Health control for pizzas on display at front counter, but do not have written procedures and are not labeling the product to include the time in which they were prepared and they 4 hour time that the product will be discarded. Cheese pizza, pepperoni pizza, meat pizza, and buffalo chicken pizza were observed between 80-98 F. Written procedures shall be prepared in advance, maintained in the facility and made available to the regulatory authority upon request that specifies the method of compliance. Corrected During Inspection - Inspector provided TPHC guidance to PIC which will allow written procedures to be put in place.
1.5
33.
3-501.15; Priority Foundation; Noodles, cooked chicken, and cooked onions observed cooling in covered containers that do not allow adequate air flow for rapid cooling. Cooling shall be accomplished by placing the food in shallow containers, separating the food into smaller portions, using containers that facilitate heat transfer etc. Corrected During Inspection - PIC removed lid of products that were still in the process of cooling to allow better air flow to product for cooling.
0.5
35.
3-501.13 ; Core; Frozen spinach observed thawing on counter top at room temperature. Thawing shall be achieved by thawing the product under refrigation or under cold running water and for a period of time that does not allow the ready to eat product to exceed 41 F or less. Corrected During Inspection - When product was observed by inspector it was still frozen. PIC removed product to properly thaw elsewhere.
0.0
49.
4-602.13; Core; Shelving where clean dishes are stored observed with grease dripping down. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
0.0
50.
5-103.11; Priority Foundation; At the time of inspection, the water throughout the facility (including handwashing sinks, three compartment sink, etc.) was only reaching at temperature of 79 F. Hot water shall be suffienct to meet the peak hot water demands throughout the food establishment. Corrected During Inspection - At the time of inspection, the PIC noticed an alert on the hot water heater and attempted a reset. During hot water interruption, facility was utilizing single use items for customer use. Soap and sanitizer was effective with current water temperature at beginning of inspection. During inspection PIC was able to reset the hot water heater in order to achieve hot water requirements prior to inspector leaving facility.
0.5
General Comments
During hot water interruption, facility was utilizing single use items for customer use. Soap and sanitizer was effective with current water temperature at beginning of inspection. During inspection PIC was able to reset the hot water heater in order to achieve hot water requirements prior to inspector leaving facility.
Location: 305 MATTHEWS DR HOLLY SPRINGS, NC 27540-4300 Facility Type: Restaurant Inspection Date: 07/27/2022
Score: 96
#
Comments
Points
10.
5-205.11; Priority Foundation; Noted multiple personal items stored closely near the handwashing sink basins located behind the front end cash registers. Also observed a wet wiping cloth in one of the handwashing sinks during time of inspection. Discussed keeping handwashing sinks clear and accessible at all times. CDI- Noted item relocated.
0.0
10.
6-301.14; Core; Handwashing signs missing from both the Men's and Women's bathroom. Ensure hand washing signs posted at all handwashing sinks through out facility. CDI- Handwashing signs provided.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed multiple (TCS) time/temperature control food items reading above 41 F inside the walk in cooler unit (see temps log). PIC indicated he was doing some rearranging inside the cooler earlier this morning and left the door open for an extensive period time. Noted ambient air at 45 F during inspection CDI- ambient air adjusted down to 37 F by the end of inspection for walk-in cooler.
1.5
23.
3-501.18; Priority; In the pizza station prep cooler, found two (2) containers of sausage crumbled with a discard date of 7/25, a container of boiled eggs prepped 7/15, , and a container of quinoa with 7/22 discard date. 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
41.
3-304.14; Core; Observed multiple wet wiping cloths laying across prep area surfaces. Also observed one wet wiping cloth inside the front end handwashing sink. Discussed ensuring all wet wiping cloths are stored submerged in sanitizer solution in between use. CDI- wet wiping cloths placed in designated sanitizer buckets.
0.0
54.
5-501.115; Core; Excessive trash and litter build up noted on the outside dumpster floor pad. Discussed ensuring area kept clean and trash kept inside dumpster unit to avoid attracting pest.
0.0
56.
6-403.11; Core; Observed employee personal cups/ beverages stored closely with dry food ingredients at the pizza prep station. Also noted multiple personal beverages and cups stored around the front-end handwashing sinks. Employees’ beverages shall be stored covered and below and away from food, food preparation surfaces, and clean food equipment/utensils. Moved at time of inspection.
Location: 305 MATTHEWS DR HOLLY SPRINGS, NC 27540-4300 Facility Type: Restaurant Inspection Date: 05/11/2022
Score: 99.5
#
Comments
Points
56.
6-403.11; Core; Employee cup on upper shelf in food area. Employees’ beverages shall be stored covered and below and away from food, food preparation surfaces, and clean food equipment/utensils. Moved at time of inspection.
Location: 305 MATTHEWS DR HOLLY SPRINGS, NC 27540-4300 Facility Type: Restaurant Inspection Date: 12/21/2021
Score: 98.5
#
Comments
Points
43.
3-304.12; Core; Found scoop handle touching product in container of flour, and shredded cheese on make line. Store in product with handles up and extending out of foods.
0.5
49.
4-601.11(B) and (C); Core; Some soil debris on non-food contact surfaces such as green wire shelves in back. Non-food contact surfaces shall be clean to sight and touch.
0.5
56.
6-403.11; Core; Ears buds and drink on cutting board. Employees’ beverages shall be stored covered and below and away from food, food preparation surfaces, and clean food equipment/utensils.
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
Location: 305 MATTHEWS DR HOLLY SPRINGS, NC 27540-4300 Facility Type: Restaurant Inspection Date: 03/31/2020
Score: 99.5
#
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.
