Location: 601 VILLAGE WALK DR HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 08/01/2024
Score: 93
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Several knives with red handles observed at prep line closest to prep sink have visible food debris build up. Employee observed preparing white rice at cook line and placed newly cooked rice into visible soiled bowl that was previously used for mixing the white rice with the cilantro. Upon discussion with the PIC, it was stated that these bowls are supposed to be washed, rinsed, and sanitized after each use, which did not occur. Was unable to determine if this container had been cleaned within the last four hours. There were two visbibly soiled mixing bowls stored in this location for use. Small food storage container, stored as clean on drying rack, has debris build up inside. Equipment food contact surfaces shall be clean to sight and touch. Corrected During Inspection - PIC immediately removed the knives, mixing bowls, and soiled storage containers and sent them to the dish area to be cleaned further prior to use.
1.5
20.
3-501.14; Priority; Fresh tomato salsa and lettuce that were both prepared today between the hours of 6:21am-10:15am were observed between 48-52 F after 4 hours. Cooling shall be achieved by cooling these product down to 41 F within 4 hours from the time it was prepared. Inspector advised PIC to discard these items as they have failed to reach 41 F. Verification required.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Upon inspector's arrival, the external thermometer on the walk in cooler was registering between 44-43 F. Internal temperature of products were observed between 41-52 F inside the walk in cooler. Temperature control for safety foods that registered above 41 F to include raw chicken (44 F), sour cream (45 F), corn (44-45 F), pinto beans (45 F), sofritas (44 F), barbacoa (44 F), and carnitas (44 F). Due to the increased temperature of the walk in cooler, the lettuce cold holding on the prep line was also observed at 50 F. Temperature control for safety foods shall be maintained at 41 F or less. Inspector advised PIC to contact refrigeration company immediately to assess this unit to ensure it is operating properly. PIC has submitted work order. Verification required.
1.5
33.
3-501.15; Priority Foundation; Lettuce and fresh tomato salsa were observed cooling down from being prepared in tightly sealed, stacked containers. Cooling shall be accomplished by loosely covering or uncovering these items during the cooling process to facilitate heat transfer from the surface of the food. The facility may also place the food in shallow pans, separate it into smaller portions, utilize ice baths, and use containers that facilitate heat transfer. Verification required
0.5
33.
4-301.11; Priority Foundation; Walk in cooler is not maintaining 41 F or less at the time of inspection. While the facility does have other cold holding units, it would not be suffient in number or capacity. Verification required.
0.0
38.
6-501.111; Core; Fruit flies observed surrounding onions in back storage area. The premises shall be maintained free of insects, rodents or other pests.
0.0
47.
4-501.11; Core; Walk in cooler is not maintaining 41 F or less at the time of inspection. Equipment shall be maintained in good repair and proper adjustment.
0.0
49.
4-602.13; Core; Shelving and prep tables have food debris build up upon arrival for inspection. Locations to include the front prep lines near steam units and cold holding units as well as prep table at cook line. Dirty dishes piled on prep table on back prep table at cook line as well upon inspector's arrival. Shelving underneath prep table at cook line has debris build up. Shelving above food prep table near prep sink has dust accumulation. Equipment at cook line has grease and debris build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
1.0
51.
5-205.15; Core; The mop sink is currently clogged and is very slow to drain. Plumbing fixtures shall be maintained in good repair.
0.0
54.
5-501.114; Core; Trash dumpster is missing a drain plug. Drain plugs in receptacles for refuse and recyclables shall have drain plugs in place.
0.0
55.
6-501.12; Core; Heavy debris build up underneath cook line and prep lines upon arrival for inspection. Physical facilities shall be cleaned as often as necessary to keep them clean. REPEAT from previous inspection.
Location: 601 VILLAGE WALK DR HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 01/30/2024
Score: 96
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Three containers of steak observed between 112- 120 F while being chopped at prep line. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - Steak was recently cooked, but had fallen under 135 F during the prep/cutting process. Inspector observed steak be reheated back up to 165 F prior to service.
1.5
47.
4-501.11; Core; Reach in cooler at cook line is not funcational at the time of inspection. Equipment shall be maintained in good repair and proper adjustment. PIC stated that there is a work order in place to have this unit repaired. REPEAT from previous inspection.
1.0
49.
4-602.13; Core; Shelving and prep tables have food debris build up upon arrival for inspection. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
0.5
55.
6-501.12; Core; Debris build up underneath cook line and prep line upon arrival for inspection. Standing water build up on floors in lobby area around ice machine. Physical facilities shall be cleaned as often as necessary to keep them clean. REPEAT from previous inspection.
Location: 601 VILLAGE WALK DR HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 07/24/2023
Score: 97
#
Comments
Points
44.
4-903.11(A), (B) and (D); Core; Mixing bowls underneath shelving at cook line are observed stacked while wet. Equipment shall be stored in a self draining position that allows for air drying.
0.0
45.
4-903.11(A) and (C); Core; Single use items at prep line are not stored inverted or protected. Single use items stored underneath soda lines under soda machine next to drive thru were exposed to splash. Single use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Corrected During Inspection - items were inverted
0.0
45.
4-903.12; Core; Single use items stored underneath soda machine are exposed to soda lines and ice machine leak. Single use articles may not be stored under leaking water lines. Corrected During Inspection - PIC voluntarily discarded these items at time of inspection.
0.5
47.
4-501.11; Core; Reach in cooler at cook line is not funcational at the time of inspection. Equipment shall be maintained in good repair and proper adjustment. PIC stated that there is a work order in place to have this unit repaired. REPEAT from previous inspection.
0.5
49.
4-602.13; Core; Shelving and prep tables have food debris build up upon arrival for inspection. Utensil storage containers at cook line have debris build up inside. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation. Corrected During Inspection - Prep tables, steam units, cold units at service line were all wiped down at the time of inspection.
0.0
51.
5-205.15; Core; First toilet in women's restroom not flushing properly at the time of inspection. Leak observed under soda/ice dispenser in drive thru area. Plumbing systems shall be maintained in good repair.
1.0
55.
6-501.12; Core; Debris build up underneath cook line and prep line upon arrival for inspection. Standing water build up underneath soda machine in drive thru. Physical facilities shall be cleaned as often as necessary to keep them clean. REPEAT from previous inspection. Corrected During Inspection - Employees observed sweeping floors during inspection to remove debris build up.
Location: 601 VILLAGE WALK DR HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 06/06/2023
Score: 98
#
Comments
Points
10.
5-205.11; Priority Foundation; Handwashing sink in back dish area inaccessible due to push cart being stored in front of basin. Handwashing sinks shall be maintained so that it is accessible at all times for employee use. Corrected During Inspection - PIC removed cart and stored in appropriate manner so handwashing sink is now accessible.
1.0
33.
3-501.15; Priority Foundation Several items that are in the process of cooling down from being prepared, such as shredded cheese and pico de gallo, are observed in sealed containers with tight fitting lids on top. Cooling shall be accomplished by loosely covering or uncovering the product if protected from overhead contamination during the cooling period to facilittate heat transfer from the surface of the food. Corrected During Inspection - Discuss this with PIC who will ensure all lids are removed so the products can cool down faster.
0.5
47.
4-501.11; Core; Reach in cooler at cook line is not funcational at the time of inspection. Equipment shall be maintained in good repair and proper adjustment. PIC stated that there is a work order in place to have this unit repaired.
0.0
55.
6-501.12; Core; Debris build up underneath cook line and prep table next to handwashing sink at cook line. Standing water build up underneath soda machine in lobby. Physical facilities shall be cleaned as often as necessary to keep them clean.
Location: 601 VILLAGE WALK DR HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 01/06/2023
Score: 99.5
#
Comments
Points
41.
3-304.14; Core; Quaternary ammonia sanitizer buckets observed registering between 0-100ppm. Cloths in use shall be stored in containers of chemical sanitizing solutions at the appropriate concentration.
0.5
44.
4-903.11(A), (B) and (D); Core; Lid to fryer observed being stored directly on floor next to cookline. Equipment shall be stored at least 6 inches off of floor where it is not exposed to splash, dust, or other contamination. Corrected During Inspection - PIC took equipment to dish area for further cleaning prior to storing in a new designated location off the floor.
0.0
49.
4-602.13; Core; Top of dish machine has debris build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
Location: 601 VILLAGE WALK DR HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 07/12/2022
Score: 99
#
Comments
Points
33.
3-501.15; Priority; Noted containers of shredded cheese, tomatillo and pico cooling in double stacked tightly covered containers in the walk-in and reach-in cooler units. Ensure time/ temperature control items are loosely covered/vented and appropriately stored to ensure adequate air flow for rapid cooling. CDI- Items placed in a ice bath and vented to allow for rapid air flow.
0.5
44.
4-903.11(A), (B) and (D); Core; Noted stacks on serving containers stacked wet on the utensil rack located adjacent to the chemical dish machine. Equipment shall be stored in a self-draining position that allows air drying; and covered or inverted. CDI- PIC separated wet stacked containers for appropriate air drying.
Location: 601 VILLAGE WALK DR HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 01/26/2022
Score: 99.5
#
Comments
Points
44.
4-903.11(A),(B)and(D); Core; Clean plastic containers stacked wet on top wire shelf. Some metal pans stored not inverted on wire shelf. Equipment shall be stored in a self-draining position that allows air drying; and covered or inverted.
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. No recipient signature required due to covid restrictions.
