Location: 121 Grand Hill PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 07/23/2024
Score: 97.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Temperature control for safety foods such as pice de gallo, lettuce, tomato, shredded cheese, and blue cheese observed between 48-54 F inside make unit. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC voluntarily discarded these items and restocked. Lid to make unit was left open and unit was registering at 41 F or less overall.
1.5
49.
4-602.13; Core; Speed racks in walk in cooler have debris build up. Shelving above dish machine has black build up. Shelving in chicken cooler has build up. Top of dish machine has dirt build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
0.5
55.
6-501.12; Core; Walls and floors in chicken cooler have dirt and debris build up. Floors in walk in freezer and walls in additional walk in cooler have black build up. Walls surrounding mop sink have black build up. Ceiling around air returns in dish area have dust build up. Walls and floors in dish area are dirty.
0.5
56.
6-303.11; Core; Overhead light is out in walk in chicken cooler. 10 foot candles of lighting needed. Light above handwashing sink in server station is out. 20 foot candles of light is needed.
Location: 121 Grand Hill PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 04/30/2024
Score: 97.5
#
Comments
Points
10.
6-301.12; Priority Foundation; Paper towels not available at server handwashing sink on outside of bar area. Paper towels were not properly dispensing in server station in center of dining room. All handwashing sinks shall be supplied with a hand drying provision. Corrected During Inspection - PIC immediately replaced paper towels.
1.0
16.
4-703.11; Priority; At the time of the inspection, the hot water dish machine was only reaching 149 F on the utensil surface temperature per inspectors DishTemp thermometer. After being clean, equipment food contact surfaces and utensils shall be sanitized in hot water mechanical operations by achieving a utensil surface temperature of 160 F. Corrected During Inspection - PIC stated that there was already a work order ticket in for the unit to be assessed. Inspector advised PIC to turn off unit and place "out of order" sign on it until it can be repaired and can operate as per data plate instructions as well as reaching 160 F utensil temperature.
1.5
16.
4-501.112; Priority Foundation; The final rinse of the hot water dish machine is only reaching 118 F rather than the 180 F requirement. The temperature of the fresh water sanitizing rinse as it enters the manifold may not be more than 194 F or less than 180 F. Corrected During Inspection - PIC stated that there was already a work order ticket in for the unit to be assessed. Inspector advised PIC to turn off unit and place "out of order" sign on it until it can be repaired and can operate as per data plate instructions as well as reaching 160 F utensil temperature.
0.0
55.
6-501.12; Core; Walk in freezer floor has debris build up. Physical facilities shall be maintained as clean.
Location: 121 Grand Hill PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 02/13/2024
Score: 98.5
#
Comments
Points
10.
6-301.11; Priority Foundation; Hand soap missing from server station where drinks are prepared in lobby area. All handwashing sinks shall be supplied with handwashing cleanser. Corrected During Inspection - Inspector advised PIC to replenish soap at this station.
0.0
40.
2-402.11; Core; Upon arrival for inspection at least two food employees actively engaging in food preparation were not wearing effective hair restraints. Food employees shall wear hair restraints to effectively keep hair from contacting food, equipment, etc.
0.5
44.
4-903.11(A), (B) and (D); Core; A couple clean dishes were observed stacked while still wet. Equipment shall be stored in a self draining position that allows for air drying.
0.0
47.
4-202.11; Priority Foundation; Several food contact surfaces, such as storage containers, were observed cracked, chipped, and heat damaged. Multiuse food contact surfaces shall be smooth, free of breaks/cracks/chips, and easily cleanable. Corrected During Inspection - PIC voluntarily discarded equipment and will ensure all cracked containers are no longer used moving forward.
0.5
56.
6-403.11; Core; Two employee drinks were observed sitting on or above food prep surface. Employees shall eat and drink only in designated areas where food, equipment, and other items are protected from contamination.
Location: 121 Grand Hill PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 10/26/2023
Score: 99
#
Comments
Points
41.
3-304.14; Core; Sink and surface sanitizer buckets observed less than the recommended concentrations. Cloths in use for wiping surfaces shall be stored in containers of chemical sanitizer at the appropriate concentration.
0.5
47.
4-501.12; Core; Green cutting board is heavily scratched and is beginning to peel. White cutting board is stained. Cutting surfaces shall be in good repair.
Location: 121 Grand Hill PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 02/27/2023
Score: 97
#
Comments
Points
10.
6-301.12; Priority Foundation; Paper towels not supplied at handwashing sink in dish area, on outside of bar area, and at server station. Each handwashing sink shall be provided with individual, disposable towels or an approved hand drying provision. Corrected During Inspeciton - PIC placed napkins at each hand sink.
1.0
16.
4-501.112; Priority Foundation; At the time of inspection, the hot water dish machine temperature gauge was not displaying the rinse temperature, therefore inspector was unable to verify the 180 F requirement. Machine continuously displays "P2" during entire rinse cycle. In a mechanical operation, the temperature of the hot water sanitizing rinse may not be less than 180 F, per data plate requirements. Verification required.
1.5
41.
3-304.14; Core; Sink and surface sanitizer buckets observed less than the recommended concentrations. Cloths in use for wiping surfaces shall be stored in containers of chemical sanitizer at the appropriate concentration.
0.0
49.
4-602.13; Core; Reach in warmer drawers, containers holding plates in make unit, container holding clean utensils at air drying shelf, and make units observed with food debris build up. Nonfood contact surfaces of equipment shall be cleaned at a frequency to preclude accumulation of soil.
0.5
55.
6-501.12; Core; Dish machine spitting out water during cycles which is leading to standing water on the floor underneath. Dust build up along ceilings in certain areas. Physical facilities shall be maintained clean.
Location: 121 Grand Hill PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 10/28/2022
Score: 93
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Several plastic food containers on air drying rack still have stickers attached or have sticker residue build up. Food choppers underneath prep table have food debris build up. Equipment food contact surfaces and utensils shall be clean to sight and touch. Corrected During Inspection - PIC removed these items for further cleaning prior to use. REPEAT from previous inspection.
3.0
16.
4-602.11; Core; Ice machine observed with black debris build up along insides of machine. Equipment shall be cleaned at a frequency to preclude accumulation.
0.0
21.
3-501.16(A)(1) ; Priority; Temperature control for safety hot holding temperatures in steam unit (queso, chili, and marinara) where observed below 135 F. Temperature control for safety food shall be maintained at 135 F or higher. Corrected During Inspection - PIC reheated all items to the appropriate temperatures.
1.5
23.
3-501.18; Priority; Temperature control for safety/ready to eat food items such as cooked chicken, lettuce, tomatoes, pico de gallo, etc. inside of make units at prep line do not have date marking labels to indicate when the items were prepared or open in order to track 7 day shelf life. Temperature control for safety/ready to eat foods shall be properly labeled in order to determine the disposition of the product. Corrected During Inspection - Educate PIC on date marking requirements. PIC will ensure items are dated if they remain under refrigeration for more than 24 hours.
1.5
28.
7-102.11; Priority Foundation; Chemical spray bottle observed without a label that identifies the contents of the container. Working containers used for storing poisonous materials shall be cleared labeled with the common name of the material. Corrected During Inspection - PIC removed chemical bottle for labeling.
0.0
44.
4-903.11(A), (B) and (D); Core; Fryer lids observed directly on floor at cook line. Equipment shall be stored in a clean, dry location where they are not exposed to contamination and at least 6 inches off of floor.
0.0
45.
4-903.11(A) and (C); Core; Single use containers throughout prep and cook line are not inverted or protected. Single use articles shall be stored so they are protected from dust or other contamination. Corrected During Inspection - PIC inverted single use items at time of inspection.
0.0
47.
4-501.11; Core; Three compartment sink is not holding water properly due to in place sink stoppers in each compartment not being sealed properly. Due to this, the pipes underneath the three compartment sink are also leaking onto the floor. Gasket on top of make unit at prep line is not properly sealed. Equipment shall be maintained in a state of good repair and proper adjustment.
0.5
48.
4-302.13; Priority Foundation; Facility does not have an irreversible waterproof thermometer to ensure 160 F plate temperature of hot water dish machine. In hot water mechanical warewashing operations, an irreversible registering temperature indicactor shall be provided to measure utensil surface temperature. Verification required.
0.0
49.
4-602.13; Core; Reach in warmer drawers, containers holding plates in make unit, and make units observed with food debris build up. Nonfood contact surfaces of equipment shall be cleaned at a frequency to preclude accumulation of soil.
Location: 121 Grand Hill PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 06/30/2022
Score: 98
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Multiple soiled serving containers were stored as being clean on the utensil storage rack. The soda gun located behind the bar had some build up inside the nozzle and along the internal infuser. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- Manager on duty had serving containers rewashed and sanitized. Instructed team member to reclean and sanitize the soda gun nozzle located behind the bar.
1.5
47.
4-501.11; Core; The chemical dish machine located behind the bar area is no longer working. Employee stated a work order was placed for the chemical dish machine 2 weeks ago. Facility awaiting technician to service the equipment. Noted chemical dishmachine is not in active use. Bartender is washing all glassware at the high temp dish machine located in the main kitchen area. Discussed following up on repairs.
0.5
49.
4-601.11(B) and (C); Core; Observed black build up on the exterior panels (surrounding the dispenser nozzles) of the soda machines located at the waitstaff stations. Discussed increasing frequency of cleaning for each soda machine unit. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.0
54.
5-501.114; Core;Need a drain plug on the outside garbage dumpster unit. Discussed contacting the City for another drain plug unit.
Location: 121 Grand Hill PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 01/25/2022
Score: 98.5
#
Comments
Points
44.
4-901.11; Core; Some plastic and stainless containers stacked wet on shelf. Clean equipment and utensils shall be stored in a self-draining position that allows air drying.
0.5
47.
4-501.11; Core; Rusty wire shelves above 3 compartment sink. Equipment shall be kept in good repair. Replace shelving.
0.5
49.
4-601.11(B) and (C); Core; Food debris on interior of reach in coolers and drawer coolers. Non-food contact surfaces shall be clean to sight and touch.
0.5
General Comments
Allergen poster given to facility. Emailed copy of ALLERGEN poster, VOMIT POLICY and new HEALTH POLICY.----------------------------------------------------------------------------------------------------------------------------------
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: 121 Grand Hill PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 05/27/2020
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: 121 Grand Hill PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 11/05/2019
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: 121 Grand Hill PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 11/06/2018
Score: 94
#
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. Food contact surfaces shall be clean to sight and touch. REHS will return Thursday, November 8, 2018 to verify compliance.
Location: 121 Grand Hill PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 06/29/2018
Score: 96
#
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: 121 Grand Hill PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 12/14/2016
Score: 99.5
#
Comments
Points
General Comments
Replace the door closer on the walk-in refrigerator. .... The high temp dish washer was not being used because the final rinse is not getting hot enough to sanitize the dishes. Continue to use the three compartment sink until the dish machine is repaired. Parts have been ordered and hobart is working on it.
