Location: 7016 GB Alford HWY HOLLY SPRINGS, NC 27540 Facility Type: Food Stand Inspection Date: 02/26/2024
Score: 96
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Temperature control for safety foods, such as sandwiches in grab and go cooler were observed above 41 F or less. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection -All sandwiches were prepared today and were not properly cooled down to 41 F prior to placement in cold hold display. PIC will continue to monitor the temperature of the unit and display sandwiches closer to the back of the cooler were it is maintaining 41 F or less.
3.0
51.
5-205.15; Core; Three compartment sink in deli area constantly leaking. Plumbing fixtures shall be maintained in good repair. PIC put in work order at time of inspection.
0.0
55.
6-501.12; Core; Walk in cooler and freezer observed with debris build up along floors. Physical facilities shall be cleaned as often as necessary to keep them clean.
Location: 7016 GB Alford HWY HOLLY SPRINGS, NC 27540 Facility Type: Food Stand Inspection Date: 10/20/2023
Score: 95
#
Comments
Points
2.
2-102.12 (A); Core; No one currently available with Food Safety Manager Certification during today inspection. A person in charge that has passed an approved Food Safety Managers course must be present during all hours of operation. Per PIC, test has been taken and passed but no one was able to produce an actual certification. REPEAT
1.0
22.
3-501.16 (A)(2) and (B); Priority; Temperature control for safety foods, such as sandwiches in grab and go cooler were observed above 41 F or less. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC removed items that were temping above 41 F or less for voluntary discard. Inspector discussed not utilizing this cooler until a temperature of 41 F or less can be maintained. PIC will email inspector regarding repairs and will have employees continue to monitor the temperature of the unit and display sandwiches closer to the back of the cooler were it is maintaining 41 F or less.
3.0
28.
7-102.11; Priority Foundation; Spray bottle near handwashing sink in back corner of deli was not properly labeled to identify the contents of the container. Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the material. Corrected During Inspection - Per PIC, this was water, but it was stored along with chemicals. PIC removed this container to correctly label.
0.0
45.
4-903.11(A) and (C); Core; Single use containers observed being stored directly on floor. Single use items shall be stored 6 inches off of floor.
0.5
48.
4-501.113; Core; The PSI gauge on the hot water dish machine is registering 30 PSI though the data plate requires between 15-25 PSI. The flow pressure of the fresh hot water sanitizing rinse in a warewashing machine shall be within the range as specified on the machine.
0.0
51.
5-205.15; Core; Three compartment sink in deli area leaking onto floor. Handwashing sink at cook line in deli is spraying water on back side onto wall and floor when water is turned on. Plumbing fixtures shall be maintained in good repair.
0.0
55.
6-501.12; Core; Walk in freezer observed with debris build up along floors. Physical facilities shall be cleaned as often as necessary to keep them clean.
Location: 7016 GB Alford HWY HOLLY SPRINGS, NC 27540 Facility Type: Food Stand Inspection Date: 02/07/2023
Score: 96
#
Comments
Points
2.
2-102.12 (A); Core; No one currently available with Food Safety Manager Certification during today inspection. A person in charge that has passed an approved Food Safety Managers course must be present during all hours of operation. REPEAT
1.0
10.
5-202.12; Core; All handwashing sinks in the deli and bakery area are only reaching 78 F. Handwashing sinks shall be equipped to provide water at a temperature of at least 100 F.
1.0
10.
6-301.12; Priority Foundation; Paper towels were not provided at the handwashing sink in far corner of deli prep area behind three compartment sink area. Each handwashing sink shall be provided with individual, disposable towels or appropriate hand drying provision. Corrected During Inspection - PIC placed paper towels at handwashing sink at time of inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Temperature control for safety foods, such as sandwiches, in grab and go cooler were observed above 41 F or less. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC removed items that were temping above 41 F or less for voluntary discard. Inspector discussed not utilizing this cooler until a temperature of 41 F or less can be maintained.
1.5
41.
3-304.14; Core; Quaternary ammonia sanitizer spray bottle observed at 100ppm. Containers of chemical sanitizing solution shall be the appropriate concentration.
0.0
45.
4-903.11(A) and (C); Core; Single use containers observed being stored directly on floor. Single use items shall be stored 6 inches off of floor.
0.0
49.
4-602.13; Core; Food debris build up inside deli display cooler. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
0.0
55.
6-501.12; Core; Walk in freezer observed with debris buuld up along floors. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.0
55.
6-501.11; Core; Pipes underneath three compartment sink are leaking onto floor underneath. Detergent dispenser in deli prep area is not in working order at the time of inspection. Physical facilities shall be maintained in good repair.
0.5
56.
6-403.11; Core; Open employee canned beverage observed on storage shelving in walk in freezer. Deignated areas for employee food and drinks shall be provided so the contamination of food, equipment, etc cannot occur.
Location: 7016 GB Alford HWY HOLLY SPRINGS, NC 27540 Facility Type: Food Stand Inspection Date: 07/26/2022
Score: 97.5
#
Comments
Points
2.
2-102.12 (A); Core; No one currently available with Food Safety Manager Certification during today inspection. A person in charge that has passed an approved Food Safety Managers course must be present during all hours of operation.
1.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Team leaders unable to provide Employee illness forms onsite. Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. REHS provided a copy of the updated employee illness policy during inspection with the six reportable illnesses. CDI- Provided Departments template via email during today visit.
0.0
23.
3-501.18; Priority; Multiple packs of sliced turkey and roast beef were found dated for 7/25 in the grab-n-go cooler. Also found a opened bag of beef bologna dated for 7/25 in the backside the display case cooler unit. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- item discarded.
1.5
23.
3-501.17; Priority Foundation; In the display cooler, found a container of rotisserie chicken missing a date marking label. Noted item was prepped more than 24 hours prior. 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- item discarded.
0.0
39.
3-305.11; Core; Boxes of sweet breads and Cornish hens were found on the floor in the walk in freezer unit. Discussed ensuring all food items are stored off the floor to prevent cross-contamination.
0.0
48.
4-302.14; Priority Foundation; The Quat santizer test strips expired January 2019. Discussed ordering additional Quat test strips that effectively measure the concentration range for the Quat sanitizer solution. CDI- sample test strips provided.
Location: 7016 GB Alford HWY HOLLY SPRINGS, NC 27540 Facility Type: Food Stand Inspection Date: 03/21/2022
Score: 98
#
Comments
Points
45.
4-903.11(A) and (C); Core; Single service items stored below employee drinks. Store where they are not exposed to contamination. No points taken, points taken on violation 56.
0.0
47.
4-501.11; Core; Observed rusty shelving units in walk-in cooler. Equipment shall be maintained in a state of good repair. Replace rusty shelving.
1.0
55.
6-501.11; Core; Interior surface of swinging door for walk in cooler cracked, plastic frames around door windows cracked/missing pieces. Physical facilities shall be maintained in good repair.
0.5
56.
6-403.11; Core; 1 open water bottle on wire shelf by 3 comp sink and 1 above single service items (pepper packets). Keep employee drinks away from food, single service items etc. Employee drinks can be kept on a bottom shelf.
Location: 7016 GB Alford HWY HOLLY SPRINGS, NC 27540 Facility Type: Food Stand Inspection Date: 11/12/2021
Score: 98
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not yet have written vomit and diarrhea event cleanup procedure. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrhea events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. No points deducted. Information sent to PIC during inspection.
0.0
10.
6-301.11; Priority Foundation; Observed back hand sink station near mop sink to not have hand soap | Each handwashing station shall be provided with a supply of hand soap. PIC to replace hand soap in above mentioned handwashing station
1.0
47.
4-501.11; Core; Observed rusty shelving units in walk-in cooler and dish washing drying rack, and one torn and one missing gasket on front deli display case Equipment shall be maintained in a state of good repair. PIC to replace above mentioned equipment items
0.5
55.
6-501.12; Core; Observed dust build up on ceiling in walk-in cooler where cooling units blows. Physical facilities shall be cleaned as often as necessary to keep them clean. PIC to apply thorough and frequent cleaning to walk-in cooler area
0.5
General Comments
Inspection done by Peri Wall
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: 7016 GB Alford HWY HOLLY SPRINGS, NC 27540 Facility Type: Food Stand Inspection Date: 07/01/2020
Score: 99
#
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: 7016 GB Alford HWY HOLLY SPRINGS, NC 27540 Facility Type: Food Stand Inspection Date: 11/12/2019
Score: 99
#
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: 7016 GB Alford HWY HOLLY SPRINGS, NC 27540 Facility Type: Food Stand Inspection Date: 04/24/2019
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: 7016 GB Alford HWY HOLLY SPRINGS, NC 27540 Facility Type: Food Stand Inspection Date: 06/08/2018
Score: 93.5
#
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: 7016 GB Alford HWY HOLLY SPRINGS, NC 27540 Facility Type: Food Stand Inspection Date: 02/22/2018
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: 7016 GB Alford HWY HOLLY SPRINGS, NC 27540 Facility Type: Food Stand Inspection Date: 06/13/2017
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. EHS will return on June 23, 2017 to verify compliance with handsink temperatures. Follow-Up: 06/23/2017
Location: 7016 GB Alford HWY HOLLY SPRINGS, NC 27540 Facility Type: Food Stand Inspection Date: 11/03/2014
Score: 94.5
#
Comments
Points
General Comments
If a food is using or has used time to hold that food it is NOT to be used in the future ie: cooled down. At the end of the hold time it is to be disposed of if still present. Facility also wants to use time to hold the popcorn chicken in display as well as other food items BUT there is no documentation onsite for these other food items. The documentation provided indicated time to be used for popcorn chicken under display in individual serving containers but NOT for the chicken in the display manned by staff. There is to be written procedures onsite for all foods using time as the control.
Location: 7016 GB Alford HWY HOLLY SPRINGS, NC 27540 Facility Type: Food Stand Inspection Date: 05/15/2012
Score: 98.5
#
Comments
Points
11.
Sanitizer dispenser was dispensing below the required 200-400ppm. Facility will manually mix sanitizer until the dispenser can be adjusted. EHS will return on Friday May 25th for critical violation check, dispenser must be dispensing properly at that time. According to cleaning chart, slicers are not always getting cleaned every four hours. Check logs to verify employees are meeting requirements.
1.5
15.
Greens were reheated in microwave (initial reheat) and then switched to hot hold unit. Still within two hour reheat max, but temps ranged within pan from 133-148F. Make sure when reheating or cooking in the microwave to stir foods to make sure temps are uniform. Microwaves do not heat items evenly.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 7016 GB Alford HWY HOLLY SPRINGS, NC 27540 Facility Type: Food Stand Inspection Date: 12/15/2011
Score: 99.5
#
Comments
Points
34.
Do not store tongs with food contact areas hanging out in front of cutting boards, they are not adequately protected from possible contamination in this area.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 7016 GB Alford HWY HOLLY SPRINGS, NC 27540 Facility Type: Food Stand Inspection Date: 07/26/2011
Score: 97.5
#
Comments
Points
28.
Numerous flies observed during the inspection. Increase pest control measures.
2.0
36.
New shelving has arrived to replace the bent shelving in the deli cases.
0.0
48.
Install a fly fan on the back roll up vendor door, it was standing wide open when EHS went to check dumpster area and is likely contributing to fly problem in the facility. Make sure all other doors have fly fans or are self closing.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 7016 GB Alford HWY HOLLY SPRINGS, NC 27540 Facility Type: Food Stand Inspection Date: 07/26/2010
Score: 97.5
#
Comments
Points
11.
Quat sanitizer in bucket less than 200ppm. Quat did not register on test strip. Quat sanitizer is to be kept between 200-300ppm; Grey chicken pans stored as clean in walk in cooler soiled. Thoroughly wash,rinse,and sanitize.
1.5
34.
Chicken pans in walk in cooler wet stacked. Allow utensils to air dry before stacking to prevent mold and bacterial growth.
0.5
36.
Replace rotisserie baskets. Badly peeling and no longer easily cleanable; Badly cracked plastic bin for plastic aprons. Replace; Smooth and easily cleanable caulking needed between front side dish display and black wooden triangular insert. Recaulk behind 3 compartment sink.
0.5
40.
Black marks on white cutting boards at front display. Clean daily.
0.0
45.
Clean floor in walk if freezer.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 7016 GB Alford HWY HOLLY SPRINGS, NC 27540 Facility Type: Food Stand Inspection Date: 04/12/2010
Score: 97.5
#
Comments
Points
10.
Ice in bucket stored on floor. Ice is a food and is NOT to be stored on the floor. Must be 6-12 inches off of floor on approved shelving.
0.0
11.
Plastic lids greasy. Metal pan grates soiled in corners. Thoroughly wash,rinse,and sanitize.
1.5
34.
Pans wet stacked. Allow utensils to air dry before stacking to prevent mold and bacterial growth.
0.5
36.
Remove labels from Sterilite containers. Impediment to cleaning; Replace rotisserie baskets. Badly peeling and no longer easily cleanable.
0.5
41.
2 inch air gap needed between pipe leading from 3 compartment sink and floor drain.
0.0
47.
1 black crate used for storage in walk in cooler. Storage shall be 6-12 inches off of floor and allow for easy cleaning underneath. Don`t use crates for storage.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 7016 GB Alford HWY HOLLY SPRINGS, NC 27540 Facility Type: Food Stand Inspection Date: 12/03/2009
Score: 97
#
Comments
Points
11.
Rotisserie spitz greasy with lots of buildup, plastic lids greasy, and metal pan racks have buildup in corners. Slicer stored as clean under plastic bag still soiled. Thoroughly wash,rinse,and sanitize.
1.5
16.
Buffalo hot wings in display less than 135F. Keep hot hold PHF`s 135F and above.Recommend not using metal pan racks. Also don`t line pans with paper to help transmit heat.
0.0
19.
Chemicals stored on floor near 3 compartment sink in small alcove. Keep off of floor on approved shelving 6-12 inches off of floor that allows for cleaning underneath.
0.0
30.
"Clean" aprons stored in yellow bin that`s soiled. Linens themselves have become soiled. Store clean linens in a manner to prevent contamination.
0.5
35.
Gloves stored at handsink. Store gloves outside of handsink enclosure to avoid contamination.
0.0
36.
White plastic trays badly cracked and no longer easily cleanable. Dispose of; Remove labels from Sterilite containers. Impediment to cleaning; Splashguard at drainage sink not of an easily cleanable design due to hooks. Replace splashguard with one that is smooth and easily cleanable .
0.5
40.
Clean table rims.
0.0
43.
Clean handicap accesible stall ceiling vents-dusty; Caulking needed in hansink nearest front displays between splashguard and basin.
0.0
45.
Base coving near walk in freezer has completely come away from wall. Resecure. Recaulk base coving throughout cooking area. Large gaps between coving and wall; Clean back wall in chicken walk in.
0.5
47.
1 black crate used for storage in walk in cooler. Storage shall be 6-12 inches off of floor and allow for easy cleaning underneath. Don`t use crates for storage.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 7016 GB Alford HWY HOLLY SPRINGS, NC 27540 Facility Type: Food Stand Inspection Date: 08/10/2009
Score: 96
#
Comments
Points
11.
Sanitizer in spray bottles and buckets less than 200ppm Quat. Quat sanitizer shall be kept at 200ppm or above. Dispenser is not regulating sanitizer flow correctly. Measure sanitizer until repaired; White trays, grey chicken pans, and metal racks for tray bottoms all have grease and food residue present. Thoroughly wash,rinse, and sanitize.
1.5
17.
Don`t double stack foods in display units to help foods stay 45F and below. Stacking impede airflow.
0.0
28.
Numerous flys present. Contact pest control to remediate.
1.0
34.
Pans wet stacked. Allow utensils to completely air dry before stacking to prevent mold and bacterial growth.
0.5
36.
Dispose of all cracked white trays. No longer easily cleanable; Sterilite container with locking handles is not of an easily cleanable design. Use only containers that are food grade and of an easily cleanable design.
0.5
43.
Clean restroom ceiling vents in disables stalls-very dusty.
0.0
47.
Crates used for storage in walk in`s. Storage shall be 6-12 inches off of the floor and allow for easy cleaning underneath. Don`t use crates for storage.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
I will return 8/13/09 to check on sanitizer dispenser.
Location: 7016 GB Alford HWY HOLLY SPRINGS, NC 27540 Facility Type: Food Stand Inspection Date: 04/08/2009
Score: 93.5
#
Comments
Points
5.
Handsink nearest can wash blocked. Handwashing facilities must remain clear at all times and be accessible. Never block handsinks.
1.5
10.
Raw chicken over okra and frenchfries in walk in freezer. Remember to arrange coolers and freezers according to final cook temperature. Raw chicken should always be stored below other foods. ( Flier given )
0.0
11.
Black pans, grates, and plastic containers still have food residue present. Thoroughly wash, rinse, and sanitize.
1.5
13.
Rotisserie chickens less than 165F after cooking for 2 hours. Raw chicken must be cooked to a minimum of 165F throughout. Temperature taken immediately after chickens cooked and 10 minutes afterwards. Chickens reheated to 177-200F. When taking internal temperatures of whole chickens be sure to check the deepest parts as well as 1st layers to ensure proper final cook temperatures have been reached.
2.0
24.
Mac and cheese thawing under 78F running water. When water is used to thaw PHF`s 70F or lower water required.
0.5
25.
Thermometers looked good today.
0.0
36.
Remove all labes and their residues from pan and container exteriors; Dispose of all cracked white trays, plastic paper holders, and warped Glad containers. No longer easily cleanable.
0.5
46.
2 blown lights over cooking line and 2 blown lights over rotisserie ovens. Replace lights 50 foot candlelight must be maintained in cooking areas.
0.5
47.
1 crate used for storage in walk in cooler. Storage shall be 6-12 inches off of the floor and allow for easy cleaning underneath. Don`t use crates for storage.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 7016 GB Alford HWY HOLLY SPRINGS, NC 27540 Facility Type: Food Stand Inspection Date: 12/04/2008
Score: 99
#
Comments
Points
10.
Raw chicken over cooked chicken in walk in freezer. Remember to arrange freezers according to final cook temperature the same as in refrigeration units.
0.0
25.
Good thermometer use today!
0.0
34.
Numerous pans stacked wet. Allow utensils to completely air dry before stacking to prevent mold and bacterial growth.
0.5
36.
Remove all label residues from pan exteriors; Mop rack near rotisserie machine unsealed. Seal to make easily cleanable or remove.
0.5
40.
Clean table rims.
0.0
43.
Clean ceiling vents and rear toilet water fountain nozzle-pink slime. Replace blown light in rear family bathroom.
0.0
45.
Repair 2 holes in wall beside 3 compartment sink.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 7016 GB Alford HWY HOLLY SPRINGS, NC 27540 Facility Type: Food Stand Inspection Date: 12/06/2007
Score: 96
#
Comments
Points
3.
Sandwiches and bread on floor in walk-in freezer, brownies, bread, catsup on floor in walk-in cooler. Do not store food on floor. When deleviery comes in, work quickly to break down items and get them off the floor with in an hour. Provide extra shelving in walk-ins if needed. (COS)
2.5
15.
Completely air-dry all utensils before stacking, multiple containers stacked wet. Provide extra shelving if needed.
1.5
General Comments
Provide splash guard between prep sink and prep table. Wash hands before touching clean utensils. Laura Lerch 919-398-3669.
