Location: 300 S Main ST Ste 200 HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 12/19/2023
Score: 97.5
#
Comments
Points
20.
3-501.14; Priority; Two large containers of pizza sauce observed in walk in cooler at 44-45 F. Cooling shall be accomplished by cooling temperature control for safety foods from ambient temperature to 41 F within a total of 4 hours if the product was prepared from a canned TCS food. Corrected During Inspection - Inspector educated PIC on proper cooling methods for these types of products and encouraged them to utilized ice wands or ice baths, separating the product into smaller portions and utilizing smaller containers for cooling.
1.5
33.
3-501.15; Priority Foundation; Pizza sauce was cooled in large, deep containers, which does not allow for adequate air flow for rapid cooling. Cooling shall be accomplished by loosely covering or uncovering the product to allow adequate air flow for rapid cooling. To facilitate cooling separate the product into smaller portions, use shallow pans, utilize ice baths and ice wands. Corrected During Inspection - Inspector educated PIC on proper cooling methods for these types of products and encouraged them to utilized ice wands or ice baths, separating the product into smaller portions and utilizing smaller containers for cooling. Additional points not deducted as cooling violation from previous inspection was in regards to tightly sealing products rather than being in too large of containers during the cooling process.
0.5
35.
3-501.13 ; Priority Foundation; Sealed reduced oxygen packaging salmon observed in make unit and in prep sink thawing. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to thawing. Calamari and salmon observed thawing in prep sink at room temperature without cold running water flowing over the products. Corrected During Inspection - PIC immediately corrected the improper thawing methods by running cold water over the products and ensuring employees are introducing air to the salmon prior to thawing.
0.5
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 of floor.
0.0
44.
4-903.11(A), (B) and (D); Core; Clean dishes are being stacked while still wet. Equipment shall be stored in a self draining position that allows for air drying.
Location: 300 S Main ST Ste 200 HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 05/05/2023
Score: 98
#
Comments
Points
24.
3-501.19; Priority Foundation; Facility is utilizing a 4 hour Time as a Public Health procedure for pizza by the slice as well as chopped garlic in oil mixtures, but does not have written procedures for this process. Written procedures shall be prepared in advance, maintained in the establishment and made available to the regulatory authority upon request that specify. Corrected During Inspection - Inspector provided guidance on written procedures for facility to utilize moving forward.
1.5
33.
3-501.15; Priority Foundation; Cooked chicken, cooked asparagus, and prepped sauces observed in the final stages of the cooling process in tightly sealed containers. Cooling shall be accomplished by loosely covering or uncovering the product to allow adequate air flow for rapid cooling. Corrected During Inspection - PIC uncovered items to allow products to cool faster.
0.5
43.
3-304.12; Core; Knives at prep line are being stored in between make unit and prep table. Scoops without handles observed in dry food product at prep line. In use utensils shall be stored in a clean portion of the food preparation table. Scoops shall have handles and they shall be stored with the handles above the top of the food.
0.0
49.
4-602.13; Core; Ice build up on shelving inside walk in freezer due to leak. Nonfood contact surfaces shall be clean. Repair leak and clean shelving.
Location: 300 S Main ST Ste 200 HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 12/05/2022
Score: 94
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; At the time of inspection, the facility did not have a written employee health policy in place that describes the symptoms and reportable illnesses employees are to report to the PIC. The permit holder shall require food employees to report information about their health as it relates to illnesses transmissable through food. Corrected During Inspection - Inspector provided guidance via email to PIC at time of inspection.
0.0
5.
2-501.11; Priority Foundation; Facility does not currently have a policy for cleaning up vomit and diarrheal events. A food establishment shall have written procedures for employees to follow when responding to these types of events. Corrected During Inspection - Inspector provided guidance via email to PIC at time of inspection.
0.0
10.
6-301.14; Core; “Employees must wash hands” signage is not available at all handwashing sinks. A sign or poster that notifies employees to wash their hands shall be provided.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Temperature control for safety foods, such as cooked chicken, penne, garlic in oil, and marinara observed at a temperature above 41 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC voluntarily discarded these items at the time of inspection.
1.5
23.
3-501.18; Priority; Temperature control for safety/ready to eat foods, such as homemade soup, cooked eggplant, cooked chicken, cooked pork, cooked onions, lasagna, spinach, etc. observed without a date which labels when the item was cooked, opened, or prepared. Meatballs observed with a prep date of 11/28, which exceeds the 7 day shelf life as the prep date counts as day one. TCS/RTE foods that remain under refrigeration for more than 24 hours shall be labeled in order to track the 7 day shelf life. Corrected During Inspection - PIC was able to date all products that were missing labels and voluntarily discarded the one product that exceeded the 7 day shelf life. REPEAT
3.0
28.
7-207.11; Priority; Burn ointment observed being stored on expo line around equipment and above exposed food. Medicines shall be located to prevent the contamination of food, equipment, utensils, etc. Corrected During Inspection - PIC removed medicine and stored in proper location.
0.0
39.
3-305.11; Core; Food items observed being stored directly on floor in walk in cooler, side area of restaurant near wine cooler, walk in freezer, etc. Food items shall be stored at least 6 inches off of floor.
1.0
56.
6-305.11; Core; Employees jacket stored underneath prep surfaces and mixed in with items used in restaurant. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions.
0.0
56.
6-403.11; Core; Employees food stored inside reach in cooler along with food for restaurant use. Areas designated for employees shall be located so the food equipment, etc. are protected from contamination.
Location: 300 S Main ST Ste 200 HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 06/29/2022
Score: 98.5
#
Comments
Points
15.
3-302.11; Priority; Observed a pan of raw ground beef stored above ready-to-eat food items, such as buttermilk and tubs of mozzarella, inside the walk in cooler unit. Raw foods shall be separated from cooked/ready-to-eat foods. Raw foods shall be separated based on species and final cook temperatures. CDI-All units rearranged
0.0
23.
3-501.17; Priority Foundation; Multiple containers of TCS items,prepared more than 24 hours prior, were missing date labels. TCS foods held for more than 24 hours after prep/cooking or opening must be dated to indicate the day or date by which the product must be used or discarded and/or the date that the product was prepped/cooked. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- items properly labeled. CDI- items properly labeled
1.5
33.
3-501.15; Priority; Containers of diced chicken and sliced tomatoes were found cooling inside the make line cooler. Discussed ensuring all TCS items are placed inside the walk in cooler, for rapid cooling, prior to being placed on the make line. CDI-item placed inside walk in cooler.
Location: 300 S Main ST Ste 200 HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 02/10/2022
Score: 99
#
Comments
Points
28.
7-102.11; Priority Foundation; 2 spray bottles and sanitizer bucket not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Labeled at time of inspection.
1.0
43.
3-304.12; Core; Found 1 plastic container stored in dry goods and used as a scoop. Use only a scoop with a handle and store in product with handles up and extending out of foods. No points taken.
0.0
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. ---------------------------------------Allergen poster given to facility. Emailed copy of ALLERGEN poster, VOMIT POLICY and new HEALTH POLICY.--------------------------------------No recipient signature required due to covid restrictions.
