Location: 851 VILLAGE WALK DR HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 03/21/2024
Score: 98.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Several food storage containers, stored as clean, observed with visible sticker residue build up on outsides. Equipment food contact surfaces shall be clean to sight and touch. Corrected During Inspection - PIC removed these items to ensure they are cleaned further prior to use.
1.5
55.
6-501.12; Core; Dust build up on ceilings around air return vents. Dirt and debris build up on walls, floors, and drains around three compartment sink. Physical facilities shall be maintained as clean.
Location: 851 VILLAGE WALK DR HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 07/24/2023
Score: 98
#
Comments
Points
8.
2-301.14; Priority; Employee observed handling frozen raw hamburgers with gloves, then proceeded to change tasks without changing gloves and washing hands. Employee proceeded to handle clean equipment with same gloves on as well. Hands shall be washed when switching between working with raw food and working with ready to eat foods and to prevent cross contamination when changing tasks. Corrected During Inspection - PIC addressed this with employee at the time of inspection to ensure gloves as changed and hands are washed after handling raw meats.
Location: 851 VILLAGE WALK DR HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 10/31/2022
Score: 96.5
#
Comments
Points
16.
4-602.11; Core; Ice machine has black residue build up along upper inside parts of machine. Equipment shall be cleaned at a frequency necessary to preclude accumulation. Advised PIC to have machine cleaned.
1.5
33.
3-501.15; Priority Foundation; Lettuce and tomatoes in the process of being cooled down after being prepared are observed stacked with tight fitting lids on top. Cooling shall be accomplished by arranging the product in equipment to allow maximum heat transfer. Corrected During Inspection - PIC removed lids from product to allow adequate air flow for rapid cooling.
0.5
39.
3-305.11; Core; Onions stored directly on floor in back storage area. Food shall be protected from contamination by storing the food at least 6 inches off of floor.
1.0
51.
5-205.15; Core; Small leak observed underneath three compartment sink. Plumbing shall be maintained in good repair.
0.0
56.
6-403.11; Core; Open employee drinks stored above food prep surfaces. Employees shall eat or drink only in designated areas so that food, equipment, linens, and single use items are protected from contamination. Corrected During Inspection - PIC moved these items away from prep area and equipment.
0.5
56.
6-501.110; Core; Employees purse and other belonging observed under prep surfaces and on top of equipment that is being stored on shelving below. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. Advised PIC to create a better place for employees to store personal items.
Location: 851 VILLAGE WALK DR HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 06/30/2022
Score: 97
#
Comments
Points
15.
3-302.11; Priority; Opened bags of raw beef patties observed stored above Hershey pies and containers of fish fillet patties in the walk in freezer. 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
1.5
24.
3-501.19; Priority; Upon arrival, noted containers of sliced tomato, cheese and shredded lettuce held unmarked on the make line. Noted items are held on time as public health control. The food must be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a Time/Temperature Control for Safety of Food. CDI- items discarded and replaced with new containers from the walk-in.
1.5
48.
4-302.14; Priority Foundation; Facility missing test strips for the Quaternary Ammonium sanitizer solution. Instructed manager on duty to contact vendor for additional Quaternary Ammonium test strips in order to accurately measure concentration of sanitizing solution. CDI- Sample test strips provided during inspection.
0.0
49.
4-601.11(B) and (C); Core; Need to clean the gummy residue build up on the exterior side panels and back splash of the deep fryer units. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Location: 851 VILLAGE WALK DR HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 06/12/2020
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.
Location: 851 VILLAGE WALK DR HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 11/20/2019
Score: 98.5
#
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.
Sliced cheese in package in small prep cooler is at 41F but is sitting well above rim of container. Keep food items below lip of container to help item stay cold.
Location: 851 VILLAGE WALK DR HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 06/04/2019
Score: 99
#
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: 851 VILLAGE WALK DR HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 05/07/2018
Score: 98
#
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: 851 VILLAGE WALK DR HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 10/12/2017
Score: 97.5
#
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.
Location: 851 VILLAGE WALK DR HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 06/22/2017
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: 851 VILLAGE WALK DR HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 08/16/2012
Score: 94
#
Comments
Points
11.
SEVERAL LIDS, CONTAINERS AND UTENSILS WITH GREASE AND FOD DEBRIS STILL PRESENT, THOROUGHLY CLEAN & SANITIZE FOOD CONTACT SURFACES, ITEMS PLACED BACK TO DISH SINK
1.5
26.
ONE BAG OF FLOUR NOT PROPERLY SEALED, PROPERLY SEAL BY WRAPPING WITH FOOD FILM, RESEALABLE CONTAINER, OR ROLL PACKAGE DOWN PLACED INTO A CONTAINER
0.0
28.
FLIES OBSERVED IN KITCHEN, TAKE AGGRESSIVE MEASURES TO CONTROL
2.0
35.
KEEP SALAD CONTAINERS AND LIDS INVERTED AS ALL OTHER CONTAINERS ARE STORED; REWRAP LARGE PLASTIC CUPS IN FOOD FILM, PLACE IN COVERED BOX ETC
1.0
36.
CONTINUE WITH ALL CONTRUCTION ITEMS AS LISTED ON TRANSITIONAL DUE COMPLETED NOV 27, 2012
0.5
40.
CLEAN SHELVES AND FRY LINE, LOTS OF GREASE BUILD UP ON FRYER INTERIORS
0.5
43.
CLEAN BEHIND SINK FAUCETS IN BOTH RESTROOMS
0.0
45.
CLEAN FLOORS UNDER COOKLINE EQUIPMENT AND DRIVE THRU DRINK MACHINE
0.5
49.
No documentation of approved training - no credit awarded.
Location: 851 VILLAGE WALK DR HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 06/05/2012
Score: 94
#
Comments
Points
3.
EMPLOYEES OBSERVED LEAVING STATION/PREP AREA WITH GLOVES ON AND NOT CHANGING/WASHING HANDS PRIOR TO RESUMING WORK' EMPLOYEES OBSERVED PICKING ITEMS OFF FLOOR AND NOT WASHING HANDS PRIOR TO RESUMING FOOD PREP; EMPLOYEES OBSERVED HANDLING RAW BURGERS NOT WASHING HANDS BUT CHANGING GLOVES...ALL ITEMS DISCUSSED WITH MGMT
2.0
26.
OREO CHIPS AND BISCUIT FLOUR NOT WRAPPED TIGHTLY WITH FOOD FILM, STORE TIGHTLY WRAPPED OR IN APPROVED CLEANED & SANITIZED, LABELED, RESEALABLE CONTAINER
0.5
28.
FLIES OBSERVED IN KITCHEN, TAKE AGGRESSIVE MEASURES TO CONTROL
1.0
33.
BURGER TONGS USED TO SEPARATE UNCOOKED BURGERS WHEN FINISHED ON GRILL SHOULD NOT BE STORED ON THE DIRTY LANDING OF THE THREE COMP SINK, STORE ON PUSH HANDLE OR PROBVIDE A CONTAINER AS DONE WITH THE RAW PRODUCT HANDLES
0.5
34.
ALLOW PANS TO DRY MORE PRIOR TO STACKING WET
0.5
35.
KEEP SALAD CONTAINERS AND LIDS INVERTED AS ALL OTHER CONTAINERS ARE STORED
0.5
36.
CONTINUE WITH ALL CONTRUCTION ITEMS AS LISTED ON TRANSITIONAL DUE COMPLETED NOV 27, 2012
0.5
44.
CLEAN TRASH CAN EXTERIORS
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
TRANSITIONAL PERMIT CONSTRUCTION LIST DUE COMPLETED BY MIDNIGHT NOVEMBER 21, 2012.
