Location: 242 S MAIN ST 112 HOLLY SPRINGS, NC 27540-6052 Facility Type: Restaurant Inspection Date: 03/19/2024
Score: 91
#
Comments
Points
2.
2-102.12 (A); Core; At the time of inspection there wasn't a certified food protection manager. The person in charge shall be a certified food protection manager.
1.0
10.
5-205.11; Priority Foundation; Upon arrival for the inspection, the back prep area handwashing sink was unable to be accessed due to a pitcher being stored in the basin. The handwashing sink in the dish area had equipment stored in the basin as well as a dish cart in front of the sink. Handwashing sinks shall be maintained so that they are accessible at all times for employee use. Corrected During Inspection - Equipment was removed and handwashing sinks were made accessible/
1.0
10.
6-301.11; Priority Foundation; Soap was unavailable at the only handwashing sink that was accessible upon arrival for the inspection. Handwashing sinks shall be provided with a supply of cleaning liquid. Corrected During Inspection - Advied PIC replaced soap at time of inspection.
0.0
16.
4-602.11; Core; Ice machine has black and pink build up inside. Equipment shall be cleaned at a frequency necessary to preclude accumulation.
3.0
16.
4-601.11 (A); Priority Foundation; Food storage containers observed with stickers still in tact, sticker residue, and food debris build up. Plates and bowls at prep line that were ready for use observed with food debris build up. Cheesecake metal molds observed with food debris build up. Equipment food contact surface shall be clean to sight and tough. Corrected During Inspection - PIC removed these items for further cleaning prior to use.
0.0
23.
3-501.18; Priority; Temperature control for safety, ready to eat foods have been in the walk in cooler more than 24 hours since being opened or prepared and do not bear dates, such as cooked chicken wings and marinara. Ham roll ups in reach in cooler in back prep area do not bear a date. Rice balls in reach in cooler at prep line have a prep date of 3/11, but have not yet been discarded as they have exceeded the 7 day shelf life. Temperature control for safety, ready to eat foods shall be dated to indicate when the food was prepared or opened in order to track the 7 day shelf life. Corrected During Inspection - PIC immediately dated items that were missing labels and discarded the item that exceeded 7 day shelf life.
3.0
28.
7-201.11; Priority; Several chemical spray bottles were located above food prep areas, next to food on storage shelving, and on top of food prep tables. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, etc. Corrected During Inspection - Chemicals were relocated to appropriate storage area.
1.0
28.
7-102.11; Priority Foundation; Two chemical spray bottles were observed without proper labels. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers shall be clearly and individually identified with the common name of the material. Corrected During Inspection - PIC emptied the bottles at time of inspection.
0.0
39.
3-305.11; Core; Box of ground beef was observed directly on floor in walk in cooler. Box of chicken observed on floor below prep table in back prep area. Food shall be stored in a clean, dry location where it is not exposed to splash, dust or other contamination. Corrected During Inspection - PIC placed these items in appropriate storage location at time of inspection
0.0
39.
3-307.11; Core; Sugar and salt were observed without lids in storage area. Food shall be protected from miscellaneous sources of contamination. Corrected During Inspection - Lids were placed on top of bulk containers at time of inspection.
0.0
44.
4-903.11(A), (B) and (D); Core; Spatulas were being stored on the splash guard of the handwashing sink at the cook line upon arrival for inspection. Equipment shall be stored in a clean, dry location where they are not exposed to splash. Corrected During Inspection - Utensils were moved immediately upon discovery.
Location: 242 S MAIN ST 112 HOLLY SPRINGS, NC 27540-6052 Facility Type: Restaurant Inspection Date: 12/18/2023
Score: 97
#
Comments
Points
16.
4-602.11; Core; Ice machine has black and pink build up inside. Equipment shall be cleaned at a frequency necessary to preclude accumulation.
0.0
16.
4-601.11 (A); Priority Foundation; Food storage containers observed with stickers still in tact, sticker residue, and food debris build up. Equipment food contact surface shall be clean to sight and tough. Corrected During Inspection - PIC removed these items for further cleaning prior to use.
1.5
23.
3-501.18; Priority; Several temperature control for safety, ready to eat foods have been in the walk in cooler more than 24 hours since being opened or prepared and do not bear dates. Temperature control for safety, ready to eat foods shall be dated to indicate when the food was prepared or opened in order to track the 7 day shelf life. Corrected During Inspection - PIC immediately dated items that were missing labels.
1.5
51.
5-205.15; Core; Back handwashing sink is leaking underneath when in use. Pipe next to grill is leaking onto floor. Plumbing shall be maintained in good repair.
0.0
55.
6-501.12; Core; Ceilings have dust build up around air return vents. Shelving observed with food debris build up. Floors underneath equipment have debris build up. Phsyical facilities shall be maintained clean. No points taken as progress is being made with cleaning.
Location: 242 S MAIN ST 112 HOLLY SPRINGS, NC 27540-6052 Facility Type: Restaurant Inspection Date: 06/20/2023
Score: 96.5
#
Comments
Points
10.
5-205.11; Priority Foundation; Handwashing sinks in dish area and in back prep area blocked due to items being stored in front of basin. Employee observed utilizing handwashing sink to fill pitcher for water to use in food prep. Ice and a wipe cloth stored in basin of handwashing sink in back prep area. Handwashing sinks shall be maintained so that it is accessible at all times. Corrected During Inspection - Items removed from this area and from basins so handwashing sinks can be utilized. Inspector discussed utilizing prep sinks or three compartment sink for food prep.
1.0
10.
6-301.12; Priority Foundation; Paper towels not available at handwashing sink in back prep area upon arrival for inspection. Each handwashing sink shall be provided with a hand drying provision. Corrected During Inspection - PIC replaced dispenser at time of inspection .
0.0
20.
3-501.14; Priority; Large container of cooked ground beef observed in walk in cooler that was cooked and cooled yesterday at 60 F. Cooling shall be accomplished by cooling the product from 135 F to 70 F within 2 hours then to 41 F within a total of six hours. Corrected During Inspection - PIC voluntarily discarded this product.
1.5
28.
7-102.11; Priority Foundation; Chemical spray bottles not properly labeled to identify contents of container. Working containers used for toxic materials shall be clearly and individually identified with the common name of the material. Corrected During Inspection - PIC labeled bottles at time of inspection.
0.0
33.
3-501.15; Priority Foundation; Facility is utilizing large, deep, covered containers for cooling though this does not allow adequate air flow to the product for rapid cooling. Marinara observed cooling in large, sealed 5 gallon bucket. Cooling shall be accomplished by cooling the product in shallow pans, smaller portions, using rapid cooling equipment, and loosely or uncovering the product to facilitate heat transfer. Corrected During Inspection - PIC voluntarily discarded ground beef at time of inspection. Marinara was placed into ice bath for quicker cooling.
0.5
41.
3-304.14; Core; Wet wipe clothes observed stored on top of food prep surfaces. Wet wipe cloths shall be stored in containers of chemical sanitizing solutions at the proper concentration between uses.
0.0
43.
3-304.12; Core; Scoops without handles observed being stored in salad toppings in salad make unit. Scoops shall have handles and handles shall be stored above the food.
0.0
44.
4-903.11(A), (B) and (D); Core; Clean bowls observed with splash from food items being stored in steam unit at prep line. Clean equipment is being stored on drying rack above dish area, but the AC unit is currently dripping onto these items. Equipment shall be stored in a clean, dry location where they are not exposed to splash, dust or contamination.
0.5
55.
6-501.11; Core; AC unit is currently leaking above dish area. Physical facilities shall be maintained in good repair.
0.0
55.
6-501.12; Core; Ceilings have dust build up around air return vents. Shelving observed with food debris build up. Floors underneath equipment have debris build up. Phsyical facilities shall be maintained clean.
0.0
56.
6-403.11; Core; Employee drinks stored above food prep areas at cook line and at salad prep make unit. Employees shall eat and drink only in designated areas where food, equipment, linens, single use items, etc. are protected from contamination.
Location: 242 S MAIN ST 112 HOLLY SPRINGS, NC 27540-6052 Facility Type: Restaurant Inspection Date: 03/30/2023
Score: 97
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Facility was unable to locate the written employee health policy at the time of inspection. The permit holder shall require food employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. Corrected During Inspection - Inspector provided guidance via email to the PIC.
1.0
5.
2-501.11; Priority Foundation; Facility was unable to locate or produce a policy regarding the cleaning of vomit and diarrhea. A food establishment shall have written procedures for employees to follow when responding to these types of events. Corrected During Inspection - Inspector provided guidance to PIC at time of inspection via email.
0.0
10.
6-301.14; Core; "Employees must wash hands" signage is missing from all handwashing sinks throughout kitchen area. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.
0.0
10.
5-205.11; Priority Foundation; Handwashing sink in dish area blocked by dish cart upon arrival for inspection. Can opener and tenderizer utensil observed stored inside handwash sink basin in back prep area. Handwashing sinks shall be maintained so that it is accessible at all times for employee use. Corrected During Inspection - Due to shift in equipment, the space within this area is more compact since the last inspection. Discussed keeping dish cart away from front of handwashing sink at all times. Cart and utensils were moved at time of inspection.
1.0
27.
3-202.12 ; Priority; Facility has just began to cure pork belly. This product was observed cold curing inside the walk in cooler at the time of inspection. Spor Seasonings brand of pink curing salt was used for this product, which states on the manufactuerers instructions to only use one teaspoon per five pounds of meat, but according to the facility's recipe 2 teaspoons were utilized per 5 pounds of meat for this batch of curing. Food may not contain additives that exceed the amounts related generally as safe per the manufacturer's instructions. Corrected During Inspection - Person in charge sent the product home with employees at the time of inspection. Upon departing for the inspection, there wasn't any of the product remaining on site to be sold to the public. Inspector verified by observing chopped portions of product being thrown away in large outside dumpster, seeing that there was no product left in the walk in cooler prior to departure, and seeing manager put product into personal vehicle and drive away. Moving forward, the facility will follow the manufacturer's instructions of utilizing 1 teaspoon per 5 pounds of meat and use curing log.
0.5
37.
3-302.12; Core; Squeeze bottles of food products at cook line are not properly labeled to identify the contents of the containers. Containers of food that contains ingredients that are removed from their original packages shall be identified with the common name of the food.
0.0
44.
4-903.11(A), (B) and (D); Core; Tongs are being stored on the splashguard of the handwashing sink at the cook line. Bowls stored directly next to steam unit are exposed to open food splash. Equipment shall be stored in a clean, dry location where it is not exposed to splash, dust or other contamination.
Location: 242 S MAIN ST 112 HOLLY SPRINGS, NC 27540-6052 Facility Type: Restaurant Inspection Date: 10/17/2022
Score: 94
#
Comments
Points
20.
3-501.14; Priority; Large pot of marinara that was cooked and cooled from yesterday observed in walk in cooler at 68 F. Cooked temperature control for safety food shall be cooled within 2 hours from 135 F to 70 F and in a total of 6 hours from 135 F or 41 F. Corrected During Inspection - PIC voluntarily discarded this product due to improper cooling.
1.5
21.
3-501.16(A)(1) ; Priority; Prepped pizzas observed on prep counter at 72 F. Time/temperature control for safety food items shall be maintained at a temperature of 135 F or higher. Corrected During Inspection - Inspector educated PIC on utilizing Time as a Public Health Control for these items.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cold temperatures in pizza topping make unit observed above 41 F. Time/temperature control for safety food shall maintain a temperature of 41 F or less. Corrected During Inspection - Inspector provided guidance for utilizing Time as a Public Health Control for certain items as PIC state the items are rotated multiple times throughout the day.
1.5
28.
7-202.12; Priority; Unapproved pesticide (RAID) present underneath dish counter. Poisonous or toxic materials shall be used according to manufacturer's use directions and label should state that use is allowed in a food establishment. Corrected During Inspection - PIC voluntarily discarded product.
1.0
33.
3-501.15; Priority Foundation; Marinara observed cooling in large, deep pot that does not allow adequate air flow for rapid cooling. Cooling shall be accomplished by cooling the food in shallow pans, in small portions, stirring the food, utilizing an ice bath or ice wand, etc. Corrected During Inspection - PIC voluntarily discarded product due to improper cooling.
0.5
45.
4-903.11(A) and (C); Core; Pizza boxes stored directly on floor in back prep area. Single service and single use articles shall be stored at least 6 inches off of floor. Corrected During Inspection - PIC moved to a location off of floor.
0.0
56.
6-501.110; Core; Employee belongings observed stored above food prep surface and equipment in back prep area. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and possessions. Advised PIC to create storage area for these items.
Location: 242 S MAIN ST 112 HOLLY SPRINGS, NC 27540-6052 Facility Type: Restaurant Inspection Date: 06/29/2022
Score: 98.5
#
Comments
Points
44.
4-903.11(A), (B) and (D); Core; A few clear and metal containers stacked wet nested on clean dish rack near dry storage area. Cleaned equipment shall be stored in a self-draining position that allows air drying. Dishes moved during inspection.
0.0
48.
4-501.14; Core; Sprayer at three compartment sink and sink basins in three compartment sink soiled with food residue buildup. Outside of dish machine has some food debris and handles on machine are greasy. A Warewashing machine, the compartments of sinks, basins, drainboards, sprayers and other receptacles used for washing and rinsing equipment and utensils shall be cleaned at a frequency necessary to prevent recontamination. Clean these areas more frequently.
0.5
49.
4-601.11(B) and (C); Core; Some food debris along the bottom of the reach-in freezer, and can rack near back soiled with food debris and dust buildup. Nonfood-contact surfaces shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
1.0
51.
5-202.13; Priority; Dish sprayer at dish machine hanging below rim of sink. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch. Employee used tools and removed sprayer and flipped coil upside down and reattached the sprayer and it is no longer hanging below rim of sink.
Location: 242 S MAIN ST 112 HOLLY SPRINGS, NC 27540-6052 Facility Type: Restaurant Inspection Date: 01/04/2022
Score: 98
#
Comments
Points
10.
5-205.11; Priority Foundation; Handwash sink in bar has ice in it. Handwash sink at grill has utensils hanging on it. One sink blocked. A handwashing sink may not be used for purposes other than handwashing and shall be maintained so that it is accessible at all times for employee use. Pf
1.0
10.
6-301.11; Priority Foundation; No soap at handwash sink back area. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
0.0
43.
3-304.12; Core; Tongs stored on handwash sink splash guard. Utensils shall be stored where they are not exposed to contamination. Found plastic single service container in grated cheese and used as a scoop. Use only a scoop with a handle and store in product with handles up and extending out of foods.
0.5
49.
4-601.11(B) and (C); Core; Some food/soil debris build-up in reach in freezer, dry goods area lower shelving. Non-food contact surface areas shall be clean to sight and touch.
0.5
56.
6-501.110; Core; Jacket stored in dry good area. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. No points taken.
0.0
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.
Location: 242 S MAIN ST 112 HOLLY SPRINGS, NC 27540-6052 Facility Type: Restaurant Inspection Date: 07/06/2020
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.
