Location: 133 Grand Hill PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 03/15/2024
Score: 95
#
Comments
Points
2.
2-102.12 (A); Core; Facility does not have a person in charge with the food protection manager certification. The person in charge shall be a certified food protection manager
1.0
22.
3-501.16 (A)(2) and (B); Priority; Temperature control for safety foods such as chicken, cheese, tomato, salami, boneless chicken, ham observed at 48 F. Steak in large make unit observed at 50 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC voluntarily discarded these items and completely emptied small make unit and will discontinue use until it has been assessed by refrigeration company. Steak was also voluntarily discarded at time of inspection.
1.5
23.
3-501.18; Priority; Lettuce, chicken, chicken wings, pizza sauce, and meatballs observed without date marks. Ham observed with prep/open date of 3/8, which exceeds the 7 day shelf life. Temperature control for safety, ready to eat foods shall have dates that indicate when the product was opened or prepared in order to track the 7 day shelf life. Once the 7 day shelf life has been met, the product shall be discarded. Corrected During Inspection - Advised PIC to provide dates on TCS/RTE products that were missing labels and discard product that exceeded shelf life.
1.5
45.
4-903.11(A) and (C); Core; Pizza boxes stored directly on floor in back storage area. Single use salad containers stored directly on floor at prep line next to shelving. Single use items shall be stored in a clean, dry location where they are at least 6 inches off of floor.
0.0
47.
4-501.11; Core; Small make unit is failing to maintain 41 F or less at the time of inspection . Equipment shall be maintained in good repair and proper adjustment.
0.5
49.
4-602.13; Core; Shelving throughout has debris build up. Outsides of bulk food containers have debris build up. Outsides of pizza oven have debris build up. Insides of make units have food build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
Location: 133 Grand Hill PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 07/12/2023
Score: 96.5
#
Comments
Points
2.
2-102.12 (A); Core; Facility does not have a person in charge with the food protection manager certification. The person in charge shall be a certified food protection manager.
1.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Person in charge was unable to locate a written employee health polict at the time of the inspection. The permit holder shall require food employees to report information regarding their health as it relates to illness transmissable through food. Corrected During Inspection - Inspector provided guidance via email
1.0
39.
3-305.11; Core; Food items not stored 6 inches off of floor in walk in cooler. Food shall be stored at least 6 inches off of floor.
1.0
45.
4-903.12; Core; Pizza boxes are being stored in restroom that still contains a working toilet. Single use items may not be stored in toilet rooms. Advised removing the toilet and making this space storage space instead, but with toilet, this cannot act as storage area.
0.5
49.
4-602.13; Core; Shelving above food prep area has debris build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
0.0
53.
6-501.18; Core; Toilet in restroom in need of cleaning. Plumbing fixtures shall be cleaned as often as necessary to keep them clean.
0.0
56.
6-403.11; Core; Employee drink without lid or straw observed being stored on the side of the pizza oven. Employees shall eat and drink only in designated areas were the contamination of food, equipment, etc. cannot result.
Location: 133 Grand Hill PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 08/10/2022
Score: 96.5
#
Comments
Points
8.
2-301.12; Priority Foundation; Observed food employee handle cell phone then proceed to handle pizza dough. Ensure food employee wash their hands anytime a break or change in task occurs. CDI- Instructed food employee to rewash hands.
2.0
16.
4-602.11; Priority Foundation; Observed a soiled tong and a pizza cutters stored as being clean on the utensil storage rack. Ensure all food contact surfaces are clean to sight and touch. CDI- Instructed PIC to rewash and sanitize utensils.
0.0
45.
4-903.11(A) and (C); Core; Pizza boxes stored in restroom on floor. Restroom door has note employees only. Equipment, utensils, linens and single service items shall be stored at least 6 inches above floor. Restroom can not be used as storage.
1.0
48.
4-501.14; Core; Cleaning needed along the interior surface of the 3 compartment sink basin. Ensure ware wash equipment washed and sanitized in between use to avoid the risk of re-contamination cleaned utensils. The compartments of sinks and basin used for washing and rinsing equipment and utensils shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and if used, at least every 24 hours.
Location: 133 Grand Hill PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 02/22/2022
Score: 95
#
Comments
Points
2.
2-102.12 (A); Core; No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation.
1.0
28.
7-202.12; Can of residential roach and ant killer. Toxic materials shall have labeling that states that use is allowed in a food establishment. CDI by removing from establishment.
Priority;
1.0
38.
6-501.112; Core; A few dead roaches in cooling unit area of make line. Dead insects and other pests shall be removed. There is a glue monitor under unit with about 10 dead roaches. No live roaches found. Remove dead ones from cooling unit.
1.0
44.
4-901.11; Core; White trays and containers stacked soaking wet on shelves. Clean equipment and utensils shall be stored in a self-draining position that allows air drying.
0.5
44.
4-903.11(A), (B) and (D); Core; Mandolin stored on floor under wire shelves. Equipment shall be stored at least 6 inches above floor.
0.0
45.
4-903.11(A) and (C); Core; Case of napkins stored on floor by register. Pizza boxes stored in restroom on floor. Restroom door has note employees only. Equipment, utensils, linens and single service items shall be stored at least 6 inches above floor. Restroom can not be used as storage.
1.0
45.
4-903.12; Core; Pizza boxes stored in unused bathroom. Single service items and equipment cannot be stored in toilet rooms.
0.0
49.
4-601.11(B) and (C); Core; Some dust/soil build-up on wire shelves at front. Can opener (not used) attached to table is sticky. 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
Location: 133 Grand Hill PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 10/12/2021
Score: 97.5
#
Comments
Points
2.
2-102.12 (A); Core; No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation.
1.0
45.
4-903.11(A) and (C); Core; Single service cardboard containers on floor. Single service items shall be stored at least 6 inches above the floor.
0.5
49.
4-601.11(B) and (C); Core; Soil debris build up on external surfaces of equipment, shelves and reach in/walk in cooler gaskets. Non-food contact surfaces shall be clean to sight and touch.
0.5
56.
6-403.11; Core; Lunchbox and Tupperware of personal food in walk in cooler on wire shelf over restaurant product. Personal food and drink shall be located so that food equipment, linens and single-service are protected from contamination.
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.
Location: 133 Grand Hill PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 03/09/2021
Score: 98.5
#
Comments
Points
General Comments
No PIC signature required due to COVID-19 concerns. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
