Location: 300 S MAIN ST 124 HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 06/24/2024
Score: 94.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Food storage containers, stored as clean above three compartment sink, have stickers still in tact as well as sticker residue on outsides. Equipment food contact surfaces shall be clean to sight and touch. Corrected During Inspection - PIC removed items to have them further cleaned prior to use. Full points not deducted as facility has improved on this violation item.
1.5
20.
3-501.14; Priority; Two large containers ofc cooked rice noodles observed at 80 F. Per PIC, these noodles were cooked at 9am, which means they did not meet the cooling requirements of 70 F within two hours. Facility was not actively utilizing their Time as a Public Health Control policy during inspection. Cooling shall be achieved by cooling the product from 135 F to 70 F within the first two hours and down to 41 F within a total of six hours. Corrected During Inspection - PIC voluntarily discarded these items.
1.5
39.
3-305.11; Core; Food items stored directly on floor in walk in cooler and walk in freezer. Food shall be stored 6 inches off floor
2.0
44.
4-903.11(A), (B) and (D); Core; Clean dishes observed being stacked while still wet. Equipment shall be stored in a self draining position that allows for air drying.
0.0
44.
4-901.11; Core; Employee observed drying dishes with cloth linen. After clenaing and sanitizing, equipment and utensils may not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.
0.5
45.
4-903.11(A) and (C); Core; Single use items stored directly on floor in storage area outside of restrooms. Single use items shall be stored at least 6 inches off of floor.
Location: 300 S MAIN ST 124 HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 12/18/2023
Score: 93
#
Comments
Points
10.
5-205.11; Priority Foundation; Handwashing sink in side prep area has large plastic container stored in basin. All handwashing sinks shall be accessible at all times for employee use. Corrected During Inspection - PIC immediately removed this item.
0.0
16.
4-601.11 (A); Priority Foundation; Large amount of food storage containers, stored as clean above three compartment sink, have stickers still in tact as well as sticker residue on outsides. Equipment food contact surfaces shall be clean to sight and touch. Corrected During Inspection - PIC removed items to have them further cleaned prior to use.
1.5
28.
7-102.11; Priority Foundation; Chemical spray bottles are not properly labeled to identify contents of container. Working containers of posionous or toxic materials shall be clearly labeled to identify common name of material. Corrected During Inspection - PIC labeled spray bottles during inspection. REPEAT
2.0
28.
7-201.11; Priority; Chemical spray bottle stored on shelving along with food items as well as next to equipment and plastic wrap on another shelf. Poisonous or toxic materials shall be stored so that it cannot contaminate food, equipment, utensils, linen, single use items, etc. Corrected During Inspection - PIC removed these items to store in a more appropriate location during inspection.
0.0
35.
3-501.13 ; Priority Foundation; Raw beef observed thawing at three compartment sink in standing water rather than under cold running water or under refrigeration. Thawing shall be achieved under refrigeration or under running water. Corrected During Inspection - Product was immediatelyturned on cold running water to flow over product during remainder of thawing process prior to cooking
1.0
38.
6-501.111; Core; Accumulation of fruit flies observed underneath front prep counter at drain directly next to ice machine and prep sink. The premises shall be maintained free of insects, rodents, and other pests.
0.0
39.
3-305.11; Core; Food items stored directly on floor in walk in cooler and walk in freezer. Food shall be stored 6 inches off floor.
2.0
39.
3-304.13; Core; Linen observed stored directly in contact with cilantro in walk in coolre. Linens may not be used in contact with food.
0.0
43.
3-304.12; Core; Rice scoop observed being stored in standing water at 118 F and other utensils next to stove top are in standing water at 90 F. Utensils shall be stored in water if the water is maintained at a temperature of at least 135 F.
0.5
44.
4-903.11(A), (B) and (D); Core; Sheet pan, mixing bowls, and large stock pot being stored directly on floor. Large pitcher stored directly on splash guard of main handwasing sink and is exposed to splash. Equipment shall be stored in a clean, dry location where it is 6 inches off floor.
0.0
47.
4-101.17; Core; Bamboo whisk used for boba tea observed in front prep area. Wood and wood wicker may not be used as a food contact surface.
Location: 300 S MAIN ST 124 HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 04/05/2023
Score: 94.5
#
Comments
Points
1.
2-101.11; Priority Foundation; Upon arrival for inspection, there wasn't a person in charge on site. The permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food establishment during all hours of operation. Corrected During Inpsection - Two managers as well as the owner arrived shortly after the start of the inspection.
1.0
2.
2-102.12 (A); Core; Upon arrival for inspection, there wasn't a Food Protection Manager Certified person in charge on site. The person in charge shall be a certified food protection manager. Corrected During Inspection - Two CFPMs arrived shortly after start of inspection
0.0
6.
2-401.11; Core; Food employee observed actively eating in the kitchen area with food on top of prep table during inspection. Employees shall eat and drink only in designated areas where the contamination of exposed food, clean equipment, utensils, linens, etc cannot result.
0.5
15.
3-302.11; Priority; Shrimp and pork observed thawing in the same container inside walk in cooler. Raw animal foods shall be separated from each other during storage, holding, preparation and display. Corrected During Inspection - Discussed this with both the owner and PIC at time of inspection and shrimp was separated from pork.
1.5
24.
3-501.19; Priority; Three containers of noodles (two in steam unit and one stored underneath prep table) observed at 80 F upon arrival for inspection. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - Facility had 10:30am written on white board in order to utilize Time as a Public Health Control, but did not have written procedures to include this product in the 4 hour policy. Inspection discussed this with the owner to ensure this product was incorporated in with other TPHC policies.
0.0
28.
7-102.11; Priority Foundation; Chemical spray bottles are not properly labeled to identify contents of container. Working containers of posionous or toxic materials shall be clearly labeled to identify common name of material. Corrected During Inspection - PIC labeled spray bottles during inspection. REPEAT
1.0
28.
7-207.11; Priority; Two bottles of medicine observed on storage rack above clean plateware and equipment and adjacent to food preparation area. Medicines shall be stored in a manner that prevents the contamination of food, equipment, utensils, linens, etc. Corrected During Inspection - PIC removed these items and placed in appropriate storage location.
0.0
28.
7-201.11; Priority; Chemical storage directly above drain rack where clean dishes are beings stored and where food preparation sometimes occurs.. Poisonous or toxic materials shall be stored so they cannot contamination food, equipment, utensils, etc. Corrected During Inspection - Inspector advised PIC to relocate these items in an area away from these types of items.
0.0
35.
3-501.13 ; Priority Foundation; Raw pork observed thawing at three compartment sink at room temperature rather than under cold running water or under refrigeration. Thawing shall be achieved under refrigeration or under running water. Corrected During Inspection - Product was immediately moved to the walk in cooler for further thawing.
0.5
39.
3-305.11; Core; Containers of food items stored directly on floor in walk in cooler and walk in freezer. Food shall be stored 6 inches off the floor.
1.0
39.
3-304.13; Core; Upon arrival for inspection a clean pillow case was being used as linen and was in direct contact with noodles at prep line. Linens and napkins may not be used in contact with food.
0.0
40.
2-402.11; Core; Upon arrival for inspection, employees were not wearing hair restraints while engaging in food preparation. Food employees shall wear hair restraints such as hats, hair coverings or nets etc that covers hair.
0.0
43.
3-304.12; Core; Rice scoop observed being stored in standing water at 75 F. Utensils shall be stored in water if the water is maintained at a temperature of at least 135 F.
Location: 300 S MAIN ST 124 HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 12/01/2022
Score: 94
#
Comments
Points
9.
3-301.11; Priority; Employee observed handling ready to eat bean sprouts and basil with bare hands while assembling to go orders. 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, single use gloves, or dispensing equipment. Corrected During Inspection - Owner addressed this violation with the employee and employee donned gloves to further work with ready to eat foods.
2.0
15.
3-302.11; Priority; Raw chicken, raw pork, and raw shrimp observed being stored in the same container in walk in cooler. Facility is re-using raw chicken boxes to store foods (raw chicken, raw pork, and raw shrimp) inside of. Raw animal foods shall be separated from contamination during preparation, holding, storage and display. Corrected During Inspection - Discussed this with PIC who removed items to separate in the appropriate storage order and discarded box.
1.5
24.
3-501.19; Priority Foundation; Facility is utilizing 4 hour Time as a Public Health Control for items that are being used frequently throughout busy times, such as bean sprouts, spring rolls, and rice noodles, but the facility does not have an approved written operating procedure that describes the processes used. Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request. Corrected During Inspection - Inspector provided guidance for TPHC written procedures at the time of inspection.
1.5
28.
7-102.11; Priority Foundation; Chemical spray bottles are not properly labeled to identify contents of container. Working containers of posionous or toxic materials shall be clearly labeled to identify common name of material. Corrected During Inspection - PIC labeled spray bottles during inspection.
0.0
33.
3-501.15; Priority Foundation; Pho broth is moved to 5 gallon buckets with tight fitting lids and stacked in the walk in cooler to cool. Food shall be rapidly chilled using one or more of the following methods: Dividing food into smaller portions; placing food in pans 2inches or less; using rapid cooling equipment; stirring food in an ice bath; using metal containers; adding ice as an ingredient; or other effective methods. Food shall be left uncovered, or loosely covered, if it can be protected from contamination. CDI-Educational materials provided on cooling methods. Discussed use of ice wands, ice baths with PIC. REPEAT
1.0
41.
3-304.14; Core; Sanitizer in spray bottles observed at 0 ppm for quaternary ammonia. Containers of chemical snaitizing solutions shall be at the appropriate concentration.
0.0
42.
3-302.15; Core; Avocados for use at front prep line still bear the original sticker, therefore were not thoroughly washed. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut.
0.0
47.
4-205.10; Core; Rice cooker observed in prep area that is for household use only. Food equipment shall be used in accordance with the manufacturer's intended use and certified for sanitation by ANSI accredited certification program.
Location: 300 S MAIN ST 124 HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 06/13/2022
Score: 98
#
Comments
Points
5.
2-501.11; Priority Foundation; There were no written procedures for employees to follow when responding to a vomit/diarrheal event in the facility. CDI-A plan was provided to the PIC via email.
0.0
6.
2-401.11; Core; Employee drinks were stored on prep tables and storage shelves near food and utensils. Employee drinks shall be stored to avoid contaminating food, single use items, utensils, and linens. CDI-Drinks were moved to lower shelves away from food. Discussed installing a designated drink shelf on a wall away from food prep for employee drinks with PIC.
0.0
20.
3-501.14; Priority; Pho broth made yesterday was 45-50F today. Temperature control for safety foods (TCS) shall be cooled from 135F to 70F within 2 hours, and from 70F-41F within 4 hours. CDI-Broth was voluntarily discarded. Educational information and cooling logs were provided to PIC.
1.5
33.
3-501.15; Priority Foundation; Pho broth is moved to 5 gallon buckets with tight fitting lids and stacked in the walk in cooler to cool. Food shall be rapidly chilled using one or more of the following methods: Dividing food into smaller portions; placing food in pans 2inches or less; using rapid cooling equipment; stirring food in an ice bath; using metal containers; adding ice as an ingredient; or other effective methods. Food shall be left uncovered, or loosely covered, if it can be protected from contamination. CDI-Educational materials provided on cooling methods. Discussed use of ice wands, ice baths with PIC.
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
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