Location: 114 Grand Hill Place HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 09/17/2024
Score: 94.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Several pieces of euipment such as lids and food storage containers, stored as clean, above three compartment sink and on storage rack observed with visible food debris build up. Equipment food contact surfaces shall be clean to sight and touch. Corrected During Inspection - Inspector advised PIC to remove items and clean prior to use. Full points not deducted as facility has attempted to rearrange the storage location of the clean dishes in hopes to keep items cleaner to sight and touch. Facility is also using steel wool for cleaning of dishes. Corrective action and preventative measures are being taken, but area of concern still needs more attention.
1.5
20.
3-501.14; Priority; Several containers of raw chicken that were seasoned around 11:00am-1:00pm today were observed between 46-49 F in walk in cooler. Inspector took a second and third temperature at 30 minutes and again at 1 hour, but the product was still at the same temperatures (46-49F). PIC, the raw chicken is prepped by mixing packaged seasoning and water prior to placement in walk in cooler. Cooling shall be accomplished by cooling food within 4 hours to 5ºC (41ºF) or less if prepared from ingredients at ambient temperature. Corrected During Inspection - Inspector discussed ways to speed up the cooling process after prep, such as using colder water, adding ice, utilzing smaller food storage containers with lids off, or possibly utilizing metal pans which facilitate heat transfer, etc. PIC immediately pulled this product to be placed into walk in freezer to quickly cool them down to temperature.
1.5
21.
3-501.16(A)(1) ; Priority; Four chicken tenders to left of fryer observed at 125-133 F. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - PIC immediately voluntarily discarded these items upon discovery.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Seasoned raw chicken in make unit at cook line observed between 43-45 F. Per PIC, this product was recently stocked into make unit from walk in cooler and was originally prepared yesterday. Ambient temperature of unit observed at 41 F or less. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - This product had not been inside unit for more than 4 hours, therefore immediately removed the product and placed it inside the walk in to cool down to 41 F prior to use. Discussed ensuring lid to make unit is kept closed when not in used and possibly keeping lid on product as well in order to better retain cold temperature. Full points not deducted due to previous cold holding was regarding product inside walk in cooler that had not properly cooled down to 41 F after 4 hours.
1.5
33.
3-501.15; Priority Foundation; Raw chicken is being cooled down after mixing with seasoings in stacked containers with tight fitting lids, which does not allow adequate air flow for rapid cooling. Corrected During Inspection - Inspector discussed ways to speed up the cooling process after prep, such as using colder water, adding ice, utilzing smaller food storage containers with lids off, or possibly utilizing metal pans which facilitate heat transfer, etc. PIC immediately pulled this product to be placed into walk in freezer to quickly cool them down to temperature.
0.5
49.
4-602.13; Core; Inside of make unit at prep line has food debris build up. Shelving where clean dishes are stored has debris build up. Sides of equipment have debris build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
0.0
55.
6-501.12; Core; Walls and floors throughout have flour, food debris and grease build up. Physical facilities shall be maintained and clean.
0.5
56.
6-305.11; Core; Employees phone observed on prep surface upon arrival for inspection. Employees shall use lockers or other suitable facilities for the orderly storage or clothing and other possessions.
Location: 114 Grand Hill Place HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 01/05/2024
Score: 97
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; All equipment, stored as clean, above three compartment sink and on storage rack observed with visible food debris build up. Equipment food contact surfaces shall be clean to sight and touch. Corrected During Inspection - Inspector advised PIC to remove items and clean prior to use.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Large containers of raw chicken that were seasoned around 10:00am today were observed between 43-45 F in walk in cooler. Per PIC, the raw chicken is prepped by mixing packaged seasoning and water prior to placement in walk in cooler. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Inspector discussed ways to speed up the cooling process after prep, such as using colder water, adding ice, utilzing smaller food storage containers with lids off, or possibly utilizing metal pans which facilitate heat transfer, etc. PIC immediately pulled this product to be placed into smaller containers and put into the walk in freezer to quickly cool them down to temperature.
1.5
44.
4-903.11(A), (B) and (D); Core; Lids to fryer are being stored directly on floor. Equipment shall be stored in a clean, dry location where it is 6 inches off of floor.
