Location: 242 S MAIN ST HOLLY SPRINGS, NC 27540-9094 Facility Type: Restaurant Inspection Date: 12/20/2023
Score: 97
#
Comments
Points
11.
3-201.11; Priority; Specialty cheesecakes are being brought into facility by another business, but owner is unable to provide invoices or business name to ensure this product is being made in a permitted retail food establishment or is being regulated. Food shall be obtained from sources that comply with law. Verification required - Owner will send inspector email with invoice or business name in order to verify if this business is regulated.
1.0
33.
3-501.15; Priority Foundation; Rice noodles observed that were blanched in hot water, portioned, and stacked into large container. Cooling shall be accomplished by using shallow pans, separating food into smaller portions, using containers that facilitate heat transfer, and ensuring food is loosely covered or uncovered during the cooling process to facilitate heat transfer from the surface of the food. Corrected During Inspection - PIC stated this product would be removed from the large container and place into sheet pans to ensure product cools faster. Noodles that were observed were blanched this morning and were at 53 F.
1.0
35.
3-501.13 ; Priority Foundation; Salmon and snapper observed thawing in sealed reduced oxygen package that states on the package that the product shall be removed from the reduced oxygen environment prior to thawing. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment. Discussed this with PIC who stated this will be removed from the package and thawed under refrigeration moving forward. Corrected During Inspection - PIC immediately removed the product to cut open and introduce air to fish for remainder of thawing process.
1.0
38.
6-501.111; Core; Small accumulation of fruit flies observed underneath prep sink in kitchen area. The premises shall be maintained free of insects, rodents, and other pests.
0.0
44.
4-903.11(A), (B) and (D); Core; Lids to make unit coolers are being stored on floor. Equipment shall be stored in a clean, dry location at least 6 inches off of floor.
0.0
56.
6-501.110; Core; Employees personal items are being stored along with items for restaurant use. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other personal possessions.
Location: 242 S MAIN ST HOLLY SPRINGS, NC 27540-9094 Facility Type: Restaurant Inspection Date: 06/16/2023
Score: 97.5
#
Comments
Points
20.
3-501.14; Priority; Wide noodles, green curry, tom ka, and tom yum that were all cooked and cooled yesterday observed in walk in cooler at 45 F. Cooling shall be accomplished by cooling the product from 135 F to 70 F within 2 hours and down to 41 F within a total of six hours. Corrected During Inspection - Discussed this process with PIC to ensure all cooling products are in smaller portions, shallow containers, and with the product uncovered or loosely covered in order to achieve 41 F within the 6 hour requirement. PIC stated the walk in cooler organization would be evaluated as large produce boxes are likely blocking the air flow to the products cooling down below. Suggested cooling items are placed on top shelf closest to fan as well.
1.5
33.
3-501.15; Priority Foundation; Wide noodles, green curry, tom ka, and tom yum were all cooled in deep containers, tightly sealed with lids on top, which does not allow for adequate air flow to the product for rapid cooling. Cooling shall be accomplished by placing food in shallow containers, in smaller portions, stirring the food, utilizing an ice bath, and loosely covering or uncovering the food to facilitate heat transfer. Corrected During Inspection - Discussed this process with PIC to ensure all cooling products are in smaller portions, shallow containers, and with the product uncovered or loosely covered in order to achieve 41 F within the 6 hour requirement. PIC stated the walk in cooler organization would be evaluated as large produce boxes are likely blocking the air flow to the products cooling down below. Suggested cooling items are placed on top shelf closest to fan as well.
0.5
35.
3-501.13 ; Core; Tuna observed thawing in sealed reduced oxygen package that states on the package that the product shall be removed from the reduced oxygen environment prior to thawing. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment. Discussed this with PIC who stated this will be removed from the package and thawed under refrigeration moving forward.
Shrimp, beef, and pork observed thawing at room temperature upon arrival for inspection. Thawing shall be accomplished under cool running water or under refrigeration.
0.5
43.
3-304.12; Core; Scoop without handle observed submerged in eel sauce in walk in cooler. Scoops shall have handles and handles shall be stored above the food.
0.0
45.
4-502.13; Core; Single use items observed at prep line that have been previously used are being reused rather than discarded. Single use items may not be reused.
Location: 242 S MAIN ST HOLLY SPRINGS, NC 27540-9094 Facility Type: Restaurant Inspection Date: 11/29/2022
Score: 94
#
Comments
Points
9.
3-301.11; Priority; Bare hand contact with ready to eat steak observed upon arrival for inspection. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, etc. Corrected During Inspection - Inspector addressed this with manager on duty and manager advised employee to utilize gloves on ready to eat foods.
2.0
10.
6-301.14; Core; "Employees must wash hands" signage missing from handwashing sinks in 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
21.
3-501.16(A)(1) ; Priority; Three warmers of sushi rice in sushi prep area observed at 110 F, 121 F, and 122 F. Shrimp tempura (116 F) and cooked eggs (110 F) observed underneath warmer at expo line are not maintaining 135 F or higher. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - Inspector provided guidance to facility on utilizing Time as a Public Health Control for these items.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Upon arrival for inspection, three plates of cooked rice were observed on counter top with temperatures ranging between 52-80 F. These include rice patties and rice balls. Cooked tofu stored in the back of make unit observed at 54 F. Pad thai sauce, containing coconut milk, observed at cook line at 50 F. Curry sauce on ice bath at cook line on push cart observed at 54 F. Half and half at drink station observed at 57 F. Rice noodles that have been rehydrated with warm water observed between 64-66 F underneath push cart at cook line. Shrimp on ice bath near grill area observed at 50 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC voluntarily discarded products and provided ice to other products as well. Inspector provided guidance to facility owner on utilizing Time as a Public Health Control for these items moving forward.
1.5
33.
3-501.15; Priority Foundation; Tofu, cooked eggs, and premade sushi (made today) observed cooling in tightly sealed containers with the products stacked on top of one another, which does not allow adequate air flow for rapid cooling. Cooling shall be achieved by portioning the product into smaller portions, using containers that facilitate heat transfer, using shallow pans, etc. Corrected During Inspection - PIC removed products and placed them on sheet pans for further cooling.
0.5
41.
3-304.14; Core; Sanitizer buckets observed at a concentration of less than 100 ppm per quaternary ammonia test strips. Wet wipe cloths observed on prep table versus being stored in sanitizer solution in between uses. Cloths in use shall be stored in sanitizer solution at the appropriate concentration.
0.5
43.
3-304.12; Core; Scoops at dessert station observed in standing water at 108 F. In use utensils stored in water shall maintain a temperature of 135 F. Scoops without handles observed being stored directly inside dry food storage bins.
0.0
44.
4-903.11(A), (B) and (D); Core; Sushi make unit lids stored directly on floor in sushi prep area. Equipment shall be stored in a clean, dry location where it is not exposed to splash or dust and at least 6 inches off of floor.
0.0
56.
6-501.110; Core; Employee drinks and personal items (phones & jackets) observed being stored on prep surfaces, mixed in with food storage, as well as mixed in with single use storage. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.
Location: 242 S MAIN ST HOLLY SPRINGS, NC 27540-9094 Facility Type: Restaurant Inspection Date: 06/29/2022
Score: 98.5
#
Comments
Points
33.
3-501.15; Priority Foundation; Tofu in deep container covered in plastic wrap in walk-in cooler and cooked 1 hour previous at 74F. Pad Thai noodles in individual bags in large container in walk-in cooler. Food shall be cooled by using one or more of the following methods; small portions in shallow containers, in rapid cooling equipment and loosely covered or uncovered if protected from overhead contamination. Noodles transferred to walk-in freezer and tofu placed on sheet tray. Items cooled well within cooling rate after moving and checking after 20 minutes. Educated to use these methods for cooling these items.
0.5
41.
3-304.14; Core; Several wet wiping cloths in sushi area and in back line sitting on prep table tops. Wiping cloths in-use for wiping counters and equipment surfaces shall be held in-between uses in a chemicals sanitizer at correct concentration according to manufactures label use. Quat sanitizer for bucket in sushi area tested below 200ppm. Quat solution shall be 200-400ppm. Change out buckets frequently and ensure solution is at least 200ppm.
0.5
43.
3-304.12; Core; Several containers of water at 72F in sushi area with spoons in the water. Spoons are used to scoop masago. Scoops for rice in container of water at 80F. During pauses of prep or dispensing, food utensils shall be stored in the food with the handles above the top of the food, or on a clean portion of the prep table, or in a container of water with water running with sufficient velocity to flush particles to the drain, or in container of water if the water is maintained at 135F or higher and cleaned within 4 hours. Spoons removed from water in sushi area, and water for rice scoops emptied and replaced with hot water over 135F.
Location: 242 S MAIN ST HOLLY SPRINGS, NC 27540-9094 Facility Type: Restaurant Inspection Date: 03/15/2022
Score: 98.5
#
Comments
Points
16.
4-501.114; Priority; Chlorine sanitizer concentration in dishwasher was less than 50 ppm. The approved concentration shall be 50-200 ppm. Corrected by priming chlorine line. Be sure line is primed after sitting overnight.
1.5
47.
4-501.11; Core; Some minor rusting beginning on walk in cooler and dry goods wire shelving. Equipment shall be kept in good repair. 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
Location: 242 S MAIN ST HOLLY SPRINGS, NC 27540-9094 Facility Type: Restaurant Inspection Date: 04/13/2020
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: 242 S MAIN ST HOLLY SPRINGS, NC 27540-9094 Facility Type: Restaurant Inspection Date: 10/01/2019
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.
