Location: 413 Village Walk DR HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 09/05/2024
Score: 99.5
#
Comments
Points
49.
4-602.13; Core; Ice build up inside three door reach in cooler. Food debris build up inside small make unit at prep line. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
0.0
55.
6-501.12; Core; Floors underneath ice machine and other reach in coolers have debris build up. Dust build up observed around air return vents. Physical facilities shall be maintained and clean.
0.5
55.
6-501.11; Core; Wall joint around wall that is shared between mop sink and office space is no longer sealed. Physical facilities shall be maintained in good repair.
Location: 413 Village Walk DR HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 03/08/2024
Score: 99
#
Comments
Points
28.
7-204.11 ; Priority; Quaternary ammonia sanitizer bucket at prep line is not registering at appropriate concentration, as it is reading 100ppm. Chemicals used for food contact surface shall meet the requirements. Corrected During Inspection - PIC removed sanitizer and replaced with appropriate concentration at 200ppm.
1.0
28.
7-208.11; Priority Foundation; Neosporin observed being stored on shelving above food prep surface in back prep area. First aid supplies shall be stored in a kit or container that is located to prevent the contamination of food, equipment, utensils, linens, etc. Corrected During Inspection - Item was moved from this location and placed in appropriate storage area.
Location: 413 Village Walk DR HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 11/30/2023
Score: 94.5
#
Comments
Points
2.
2-102.12 (A); Core; At the time of inspection, there wasn't a person in charge with the food protection manager certification. The person in charge shall be a certified food protection manager.
1.0
16.
4-602.11; Core; Ice machine has black accumulation on internal parts, especially in top part of machine. Ice chute in dining room has pink accumulation. Equipment shall be cleaned at a frequency necessary to preclude accumulation.
0.0
16.
4-601.11 (A); Priority Foundation; Slicer, that has not been utilized per PIC, has food debris build up along parts. Equipment food contact surfaces and utensils shall be clean to sight and touch. Corrected During Inspection - Per PIC, this will not be utilized during this shift and will be cleaned immediately in the morning due to the fact that Firehouse Subs has a policy that no one under 18 can operate slicer.
1.5
21.
3-501.16(A)(1) ; Priority; Two containers of meatballs in steam unit observed between 118-133 F. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - PIC also verified improper temperature with facility's calibrated food probe thermometer, then proceeded to turn the steam unit temperature higher, though these products have been in steam unit since this morning, per PIC. Inspector then advised PIC to discard product and start over.
1.5
28.
7-201.11; Priority; Chemical spray bottle observed hanging on shelving directly above food prep sink as well as clean equipment. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, single use items, etc. Corrected During Inspection - PIC immediately placed chemical in appropriate storage area at time of inspection.
0.0
51.
5-205.15; Core; Three compartment sink leaking into bucket underneath. Plumbing fixtures shall be maintained in good repair.
0.0
54.
5-501.115; Core; Large accumulation of trash and litter build up in dumpster corral. The storage area and enclosure for refuse shall be maintained free of unnecessary items and remain clean.
0.5
55.
6-501.114; Core; Broken, unused make unit cooler is being stored in hallway near restrooms. The premises shall be maintained free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used.
Location: 413 Village Walk DR HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 09/08/2023
Score: 98
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Temperature control for safety foods inside three door reach in cooler observed between 42-44 F (lettuce, corned beef, roast beef, brisket, etc.). Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Per PIC, internal leak inside three door was being worked on earlier this morning, therefore the door was left open during this process. All TCS foods were moved into reach in coolers maintaining 41 F or less until temperature of three door reach in cooler is back to 41 F or less.
1.5
54.
5-501.115; Core; Large accumulation of trash and litter build up in dumpster corral. The storage area and enclosure for refuse shall be maintained free of unnecessary items and remain clean.
0.0
55.
6-501.114; Core; Broken, unused make unit cooler is being stored in hallway near restrooms. The premises shall be maintained free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used.
Location: 413 Village Walk DR HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 05/09/2023
Score: 98.5
#
Comments
Points
38.
6-501.111; Core; Fruit flies observed throughout back area near mop sink, prep sinks, and three compartment sink. The premises shall be maintained free of insects, rodents, and other pests.
1.0
55.
6-501.114; Core; Broken, unused make unit cooler is being stored in hallway near restrooms. The premises shall be maintained free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used.
0.5
56.
6-403.11; Core; Employee drink stored directly on prep surface upon arrival for inspection. Employees may eat and drink only in designated areas and those items shall be located so that food, equipment, linens, and other items are protected from contamination.
Location: 413 Village Walk DR HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 03/06/2023
Score: 96
#
Comments
Points
2.
2-102.12 (A); Core; At the time of inspection, there was not a food protection manager present. The PIC must be a certified food protection manager. Train more staff as a food protection manager. REPEAT
1.0
10.
5-205.11; Priority Foundation; Hand sink in back prep area blocked by buckets being stored in front of basin. Handwashing sinks shall be accessible to employees at all times. Corrected During Inspection - Buckets were moved so handwashing sink can be utilized. REPEAT
2.0
10.
6-301.11; Priority Foundation; Soap dispenser not operating properly, therefore soap is unavailable at back hand sink at the time of inspection. Handwashing sinks shall be supplied with handwashing cleaner. Verification required. Inspector advised PIC to provide soap at handwashing sink until soap dispenser can be repaired.
0.0
41.
3-304.14; Core; Wet wipe cloths observed underneath counter at register area. Cloths in use shall be stored in containers of chemical sanitizing solutions at the appropriate concentration. REPEAT
0.5
45.
4-903.11(A) and (C); Core; Single use items were not stored inverted or protected at front prep area. Single use sheall be stored where they are not exposed to splash, dust or other contamination.
0.0
55.
6-501.114; Core; Broken, unused make unit cooler is being stored in hallway near restrooms. The premises shall be maintained free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used.
0.0
55.
6-501.12; Core; Dust build up observed on ceilings and air return vents. Physical facilities shall be maintained clean.
0.0
56.
6-305.11; Core; Employee personal items stored on push cart in back prep area near clean linens and other items for restaruant use. Lockers or other suitable facilities shall be provided for the orderly storage of employees clothing and other possessions.
0.5
56.
6-403.11; Core; Employee drink stored directly on cutting board on back prep surface. Employees may eat and drink only in designated areas and those items shall be located so that food, equipment, linens, and other items are protected from contamination.
Location: 413 Village Walk DR HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 11/28/2022
Score: 93
#
Comments
Points
2.
2-102.12 (A); Core; At the time of inspection, there was not a food protection manager present. The PIC must be a certified food protection manager. Train more staff as a food protection manager. REPEAT
1.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Person in charge was unable to locate employee health policy at the time of inspection. The permit holder shall require food employees to report to the person in charge information regarding their health as it relates to illnesses transmissable through food. Corrected During Inspection - Inspector provided guidance via email to facility.
1.0
10.
5-205.11; Priority Foundation; Hand sink in back prep area blocked by large boxes of single use items. Handwashing sinks shall be accessible to employees at all times. Corrected During Inspection - Large boxes were moved so handwashing sink can be utilized.
1.0
10.
6-301.11; Priority Foundation; Soap dispenser not operating properly, therefore soap is unavailable at back hand sink at the time of inspection. Handwashing sinks shall be supplied with handwashing cleaner. Corrected During Inspection - Inspector advised PIC to provide soap at handwashing sink until soap dispenser can be repaired.
0.0
16.
4-602.11; Core; Top inside of ice machine has black accumulation building up. Food contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
0.0
16.
4-601.11 (A); Priority Foundation; Slicer in back prep area has food debris build up on crevices of machine. Food contact surfaces shall be cleaned at a frequency necessary to preclude accumulation. Corrected During Inspection - Inspector provided guidance to employees and advised having it cleaned immediately before next use.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Tomatoes in top of small make unit at prep line observed at 43 F. Prime rib inside two door reach in cooler observed at 67 F. Temperature control for safety foods shall be maintained at a temperature of 41 F or less. Corrected During Inspection - Products were voluntarily discarded at the time of inspection.
1.5
38.
6-501.111; Core; Large accumulation of fruit flies notes around prep table in back area as well as mop sink area. Premises shall be free of insects, rodents, and other pests. REPEAT.
1.0
41.
3-304.14; Core; Wet wipe cloths observed being stored on prep surfaces. Cloths in use shall be stored in containers of chemical sanitizing solutions at the appropriate concentration.
0.0
45.
4-903.11(A) and (C); Core; Single use items stored directly on floor in back prep area. Single use items shall be stored at least 6 inches off of floor.
Location: 413 Village Walk DR HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 08/16/2022
Score: 97.5
#
Comments
Points
2.
2-102.12 (A); Core; No food protection manager present during the inspection. The PIC must be a certified food protection manager. Train more staff as a food protection manager.
1.0
28.
7-201.11; Priority; Several containers of a bleach disinfecting solution found stored with food. Poisonous or toxic materials must be stored so they can not contaminate food. CDI: Employee moved the chemicals away from food
1.0
38.
6-501.111; Core; A large roach was killed during the inspection. The premise shall be maintained free of pests. Increase pest control measures.
0.0
49.
4-601.11(B) and (C); Core; The bottoms of coolers were found to have food debris. A few dishes were found to have stickers still on the outside. Non-food contact surfaces must be kept free of food residue and other debris. Increase cleaning.
0.0
55.
6-501.12; Core; Food debris and other trash found on the floor around the restaurant, including under tables and equipment. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning.
0.5
General Comments
Inspection led by Lindsea Smith
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: 413 Village Walk DR HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 06/06/2022
Score: 98
#
Comments
Points
10.
5-205.11; Priority Foundation; Observed food debris in handwashing sink near prep line. When PIC was questioned about it, he stated that employees sometimes drain water from certain foods into that sink. A handwashing sink may not be used for purposes other than handwashing. CDI- Reminded PIC of exclusive use of handwashing sinks.
1.0
16.
4-501.114; Priority; Quat sanitizer was made from a nearly empty bottle and did not register the required strength when tested. Quat sanitizer shall be used according to manufacturers directions, 200-400ppm. CDI- bottle replaced and sanitizer remade with appropriate concentration. Ensure sanitizer is made correctly. No points taken today.
0.0
47.
4-501.11; Core; The reach-in unit under the make line is not refrigerating. In addition, the door is broken on the right side. PIC is using ice bags to keep meats cold on the make line. A work order is pending for Wednesday this week. Facility has adequate refrigeration without this unit but it should be fixed as soon as possible. No points taken.
0.0
48.
4-501.14; Core; The drainage basin and the sides of the three compartment warewashing sink have residue accumulation. The compartments of sinks, basins, or other receptacles used for washing and rinsing equipment and utensils shall be cleaned at least every 24 hours if used. Increase cleaning frequency.
0.5
56.
6-501.14; Core; Ventilation cover above hot holding area and make line handwashing sink has visible dust accumulation. Intake and exhaust air ducts shall be cleaned so they are not a source of contamination by dust, dirt, and other materials. Have vent cleaned at a time when food is not exposed to contamination.
Location: 413 Village Walk DR HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 03/29/2022
Score: 98
#
Comments
Points
6.
2-401.11; Core; Employees’ beverages shall be stored covered and below and away from food, food preparation surfaces, and clean food equipment/utensils.
0.5
47.
4-501.11; Core; Several reach in cooler gaskets are torn. Equipment shall be kept in good repair.
0.5
49.
4-601.11(B) and (C); Core; external surfaces of equipment and some interior of reach in coolers have food debris build-up. Non-food contact surfaces shall be clean to sight and touch.
0.5
55.
6-501.11; Core; Toilet tank lid in men's restroom cracked and missing piece. Physical facilities shall be maintained in good repair. Replace lid.
Location: 413 Village Walk DR HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 12/08/2021
Score: 95
#
Comments
Points
19.
3-403.11; Ready to eat food taken from a commercially processed, hermetically sealed container or from an intact package from a food processing plant that is inspected by the food regulatory authority that has jurisdiction over the plant, shall be heated to a temperature of at least 135F for hot holding. No points taken, points taken on violation 21.
0.0
21.
3-501.16(A)(1) ; Priority; Meatballs and chili in steam unit are below 135F. Hot PHF shall be kept at 135F or above.
1.5
39.
3-305.11; Core; Case of potato chips laying on floor in back. Food shall be protected from contamination by storing at least 15 cm (6 inches) above the floor.
1.0
43.
3-304.12; Core; Spoon handle laying in container of cole slaw in reach in cooler. Store in product with handles up and extending out of foods.
0.5
45.
4-903.11(A) and (C); Core; Case of single service lids on floor in back. Equipment, utensils, linens and single service items shall be stored at least 6 inches above floor.
0.5
47.
4-501.11; Core; Torn gaskets on some reach in coolers. Equipment shall be kept in good repair. Replace torn gaskets.
0.5
49.
4-601.11(B) and (C); Core; Food debris in reach in coolers in back and under make line. Non-food contact surfaces shall be clean to sight and touch.
0.5
55.
6-501.12; Core; Clean food debris on walls. Facilities shall be cleaned as often as necessary to keep them clean.
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: 413 Village Walk DR HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 07/23/2020
Score: 97.5
#
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: 413 Village Walk DR HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 04/02/2020
Score: 98
#
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: 413 Village Walk DR HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 10/21/2019
Score: 96.5
#
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: 413 Village Walk DR HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 06/05/2019
Score: 97.5
#
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: 413 Village Walk DR HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 01/29/2019
Score: 95.5
#
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: 413 Village Walk DR HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 06/26/2018
Score: 95.5
#
Comments
Points
General Comments
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
Location: 413 Village Walk DR HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 02/27/2018
Score: 96
#
Comments
Points
General Comments
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
Location: 413 Village Walk DR HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 10/31/2017
Score: 98
#
Comments
Points
General Comments
**Effective January 1, 2019, the NC Food Code 3-501.16(A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
