Location: 231 Grand Hill PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 08/12/2024
Score: 98.5
#
Comments
Points
16.
4-501.114; Priority; Chemical dish machine was registering at 0 ppm at time of inspection. Chemical sanitizers applied to food contact surfaces shall meet the appropriate concentration. Chemical dish machine shall operate per data plate specifications. Corrected During Inspection - Chemical bucket that feeds into machine was low, but not completely empty. PIC replaced chemical with brand new container and after priming machine it the machine achieved 50ppm.
1.5
16.
4-601.11 (A); Priority Foundation; Large food storage container, stored as clean on shelving above three compartment sink, observed with visible food crumbs and debris build up. Food storage container on same shelving observed with sticker in tact. Other food storage containers observed air drying on shelving behind three compartment sink still have sticker residue build up on outsides. Food contact surfaces shall be clean to sight and touch. Corrected During Inspection - PIC immediately removed equipment for further cleaning prior to use.
Location: 231 Grand Hill PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 02/29/2024
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Lettuce, tomatoes, and mozzarella cheese in cold holding unit below ovens observed above 41 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC immediately discarded these items.
Location: 231 Grand Hill PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 10/31/2023
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; One large container of romaine (43-44 F) and three small containers of shredded chicken (45-47 F) observed above 41 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC immediately removed romaine and restocked this item with fresh product. Shredded chicken, per PIC, was just recently prepared, therefore item was removed from prep line and moved into walk in cooler for further cooling prior to placing on service line.
Location: 231 Grand Hill PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 02/10/2023
Score: 96.5
#
Comments
Points
10.
5-205.11; Priority Foundation; Coffee urn observed in basin of handwashing sink at entrance of prep area. Step stool observed being stored directly in front of handwashing sink at drive thru area. Handwashing sinks shall be maintained so that they are accessible for employee use. Corrected During Inspection - PIC removed items from handwashing sinks making it accessible.
1.0
10.
5-202.12; Core; Handwashing sinks throughout entire facility, including the restrooms, are registering at 64 F. A handwashing sink shall be equipped to provide water at a temperature of at least 100 F through a mixing valve or combination faucet. Violation was corrected at the time of inspection. Handwashing sinks throughout are now between 103-112.
0.0
16.
4-601.11 (A); Priority Foundation; Sticker residue observed on outside of food containers that are stored as clean on storage rack behing dish machine and three compartment sinks. Food contact surfaces shall be clean to sight and touch. Corrected During Inspection - Inspector discussed this with PIC to will ensure they are cleaned further prior to use. REPEAT
1.5
44.
4-903.11(A), (B) and (D); Core; Clean dishes stacked while still wet. Equipment shall be stored in a self-draining position that allows air drying.
0.0
48.
4-501.19; Priority Foundation At the time of inspection, facility did not have water above 64 F throughout the facility, including at the three compartment sink. EcoLab Scout Dish Detergent requires hot water in order to be effective. Hot water at three compartment sinks shall meet the requirements necessary for the detergent to be effective per the cleaning agent manufacturer's label, and no less than 110 F otherwise. Per PIC, maintenance is on the way to assess the hot water heater now. Corrected During Inspection - Maintenance visited site to service at the time of inspection and was able to recalibration the hot water heater. Three compartment sink is now meeting 110 F requirement.
0.5
48.
4-501.110; Priority Foundation; At the time of inspection, facility did not have water above 64 F throughout the facility, including at the chemical dish machine. Chemical dish machine requires 120 F per data plate specifications. The temperature of the wash solution that use chemicals to sanitize may not be less than 120 F. Dish machine is not currently in use. Per PIC, maintenance is on the way to assess the hot water heater now.Corrected During Inspection - Maintenance visited site to service at the time of inspection and was able to recalibration the hot water heater. Chemical dish machine is now meeting the data plate required 120 F.
0.0
50.
5-103.11; Priority Foundation; At the time of inspection, the facility's water was only reaching a temperature of 64 F maximum. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. Corrected During Inspection - Maintenance visited site to service at the time of inspection and was able to recalibration the hot water heater. Hot water throughout is meeting 103-112 F at handwashing sinks and three compartment sinks. Chemical dish machine is operating per data plate requirements.
Location: 231 Grand Hill PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 07/19/2022
Score: 97.5
#
Comments
Points
16.
4-501.114; Priority; Chlorine sanitizer at dish machine is reading 0 ppm. Sanitizer must read 50-200 ppm at all times. Dish machine primed three times during inspection. Possible kink in chlorine dispenser line. Establishment has a three compartment sink to also use for ware washing. Maintain sanitizer at correct concentrations. Ecolab technician promptly contacted to service dish machine. CDI- Technician recalibrated the dish machine and replace the faulty dispenser line. Chlorine sanitizer solution reading at 100 ppm after adjustment made.
1.5
16.
4-601.11 (A); Priority Foundation; Noted multiple containers with sticker residue stored as being clean. Also noted a soiled tomato slicer stored as being clean underneath the produce prep table. Ensure all food contact surfaces are kept clean and sanitized. CDI- items sent back to 3 compartment sink to be rewashed and sanitized.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Overfilled container of sliced turkey was reading between 51-52 F on the make line. Discussed ensuring all time/ temperature control food items are held at 41 F and below. CDI- item sent back to walk in cooler for cooling.
0.0
40.
2-303.11; Core; Observed a few food employees donning wrist watches while prepping food on the line. Except for a plain ring such as a wedding band, while preparing food, food employee may not wear jewelry including medical information jewelry on their arms and hands.
0.0
44.
4-903.11(A), (B) and (D); Core; Noted clean scoopers and utensils stored in soiled containers on the storage rack near the chemical dish machine. Discussed ensuring containers are kept clean to minimize the risk of cross contamination.
0.5
49.
4-601.11(B) and (C); Core; Mold/ mildew like build up observed on the surface panel surrounding the self serve and drive thru soda machine dispensers. Discussed increasing frequency of cleaning for noted surface panel. Ensure all non-food contact surfaces are clean at a necessary frequency.
Location: 231 Grand Hill PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 02/08/2022
Score: 99
#
Comments
Points
47.
4-501.11; Core; Rusty wire shelving to right of dishwash machine. Equipment shall be kept in good repair. Replace shelving.
0.5
49.
4-601.11(B) and (C); Core; Wire shelf on left side walk in cooler has food debris. 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.-------------------------------No recipient signature required due to covid restrictions.--------------------------------- Allergen poster given to facility. Emailed copy of ALLERGEN poster, VOMIT POLICY and new HEALTH POLICY.
Location: 231 Grand Hill PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 03/06/2020
Score: 98
#
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: 231 Grand Hill PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 07/24/2019
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.
Location: 231 Grand Hill PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 12/13/2018
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: 231 Grand Hill PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 06/20/2018
Score: 97
#
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.
