Location: 303 MATTHEWS DR HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 06/27/2024
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Make unit directly behind stove is registering between 43-55 F. Temperature control for safety foods such as lettuce, cheese, sour cream, tomatoes, pico de gallo, chicken wings, chicken tenders, cooked peppers, corn dogs, guacamole with tomatoes observed inside unit. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC immediately discarded items that have been inside unit more than 4 hours and removed other items and placed them inside walk in freezer to rapidly cool. In the meantime, unit temperature was adjusted to achieve 41 F or less prior to placing items back into unit. Upon inspectors departure all items were well below 41 F and have remained inside walk in freezer and cooler and will continue to until make unit is maintaining 41 F or less. Unit did not have any TCS foods inside at end of inspection and temperature was adjusted to a colder setting.
1.5
38.
6-202.13; Core; Fly strips observed above three compartment sink and above clean equipment storage areas. Insect control devices shall not be installed over food prep areas or around exposed food, clean equipment, utensils, etc.
Location: 303 MATTHEWS DR HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 12/14/2023
Score: 97.5
#
Comments
Points
20.
3-501.14; Priority; Chicken broth (49 F), salsa verde (48 F), and shredded chicken (51-60 F), cooked and cooled from yesterday, observed in walk in cooler. Cooling shall be accomplished by cooling the food from 135 F to 70 F within the first two hours and down to 41 F within a total of 6 hours. These products did not cool down to 41 F within 6 hours. Corrected During Inspection - PIC voluntarily discarded these items. Inspector suggested utilizing ice baths and ice wands to facilitate the cooling process on these items or separating them into smaller portions.
1.5
28.
7-204.11 ; Priority; Chlorine sanitzier spray bottle observed that exceeds 200 ppm. Chemical sanitizers applied to food contact surfaces shall meet the appropriate concentration requirements (chlorine 50-200ppm). Corrected During Inspection - PIC immediately removed this product and remade the solution to meet 100ppm.
0.0
33.
3-501.15; Priority Foundation; Shredded chicken, chicken broth, and salsa verde inside the walk in cooler were cooked and cooled from yesterday and cooled in large, deep containers, some of which were stacked on top of one another with tightly fitting lids on top. Diced tomatoes observed in the beginning stages of cooling in a large, deep container with tight fitting lid on top. Cooling shall be accomplished by loosely covering or uncovering the product to provided maximum heat transfer through container walls. Corrected During Inspection - PIC voluntarily discarded these items. Inspector suggested utilizing ice baths and ice wands to facilitate the cooling process on these items or separating them into smaller portions. PIC removed diced tomatoes and trasnferred them into a smaller container with lid off to rapidly cool product.
Location: 303 MATTHEWS DR HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 05/16/2023
Score: 97.5
#
Comments
Points
10.
6-301.11; Priority Foundation; Soap missing from handwashing sink in back prep area closest to walk in coolers. Each handwashing sink shall be provided with a supply of hand cleaning liquid. Corrected During Inspection - PIC replenished soap dispenser at time of inspection.
0.0
27.
3-202.12 ; Priority; Per PIC, the pink salts observed on storage shelving between walk in coolers are used only for preparing carnitas. Recipe given by employees stated that 10oz of pink salt is used for every 80 lbs of pork. The instructions on the pink salt packaging states that only 1 teaspoon for every 5 pounds of meat is to be utilized. Food may not contain additives that exceed the amount generally recognized as safe. Corrected During Inspection - Inspector discussed changing the recipe to appropriately reflect the directions on the labeling. PIC voluntarily discarded carnitas on site at time of inspection.
0.5
28.
7-102.11; Priority Foundation; Chemical spray bottles in server area and near three compartment sink were not properly labeled. Working containers used for toxic materials shall be clearly and individually identified with the common name of the material. Corrected During Inspection - PIC labeled these products at the time of inspection.
1.0
33.
3-501.15; Priority Foundation; Shredded chicken observed finished the cooling process inside the walk in cooler, though two containers were stacked on top of one another with tightly fitting lids on top. Cooling shall be accomplished by loosely covering or uncovering the product to provided maximum heat transfer through container walls. Corrected During Inspection - PIC unstacked and uncovered containers and placed them on the top shelf of the cooler closest to the fan for final stages of cooling.
0.5
47.
4-202.11; Priority Foundation; Mortar and pestles observed that are utilized to make table side guacamole, though food contact surface of bowl is not smooth and cleanable and also contains pits and crevices. Food contact surfaces shall be smooth, free of pits and crevices, and cleanable. Corrected During Inspection - Inspector discussed utilizing stainless steel bowl insert in order to continue use for presentation purposes, but not to be utilized directly as a food contact surface without added layer inside.
0.5
51.
5-202.13; Priority; The sprayer hose at the three compartment sink was hanging below the flood rim of the rinse compartment at the time of inspection. An air gap between the water supply inlet and the flood level rim of the plumbing dixture shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch. Corrected During Inspection - For now, the facility will utilize the hook for the sprayer hose when not in use and will evaluate strengthening the spring for the hose or adjusting the hose to secure it closer to the wall to allow the air gap.
Location: 303 MATTHEWS DR HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 11/28/2022
Score: 94
#
Comments
Points
9.
3-301.11; Priority; Employee observed using a scoop to place chips into basket, but used bare hands to arrange the chips in the basket before taking chips to the table. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, etc. Corrected During Inspection - Inspector discussed this violation with the person in charge who will ensure other barriers are utilized properly.
0.0
10.
5-202.12; Core; Hot water in men's restroom is only reaching 85 F. Handwashing sinks shall be supplied with water at a temperature of at least 100 F.
0.0
16.
4-601.11 (A); Priority Foundation; Several metal pans stored as clean on drying rack have visible sticker residue build up. Food contact surfaces shall be clean to sight and touch. Corrected During Inspection - PIC removed containers for further cleaning prior to use.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Salsa observed in dispensers on table at entryway of kitchen at 54 F. Portioned to go salsa in container on expo line observed at 67 F. Ranch in squeeze bottle on expo line observed at 65 F. Cheese and cheese quesadillas on prep table observed at 50 F. All temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Discussed utilizing Time as a Public Health Control with PIC. PIC also removed these items that were not maintained 41 F.
3.0
28.
7-201.11; Priority; Spray paint and Gorilla Glue caulk stored directly on prep table in back prep area. Poisonous or toxis materials shall be stored so they cannot contamination food, equipment, utensils, etc. Corrected During Inspection - PIC removed these items and placed them in proper storage location.
1.0
28.
7-204.11 ; Priority; Chlorine chemical spray bottle observed that exceeds 200 ppm limit. Chemical sanitizers shall meet the proper concentration requirements. Corrected During Inspection - PIC discarded contents of chemical in spray bottle.
0.0
38.
6-202.13; Core; Fly strip observed above dish area and drying rack for clean dishes. Insect control devices shall be installed so that the device is not located over exposed food, clean equipment, utensils, etc. Corrected During Inspection - Employee removed fly strip at time of inspection.
0.0
42.
3-302.15; Core; Avocados in make unit observed with stickers still in tact, therefore have not been washed thoroughly. Raw fruits and vegetables shall be washed thoroughly in water to remove soil and other contaminations prior to being cut.
Location: 303 MATTHEWS DR HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 07/27/2022
Score: 97.5
#
Comments
Points
15.
3-302.11; Found a box of raw shelled eggs stored below packs of raw pork ribs and raw bacon in 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
22.
3-501.16 (A)(2) and (B); Priority; Container of chicken tenders was reading at 49 F and a container of chicken wings was temping at 43 F in the make line prep cooler. Ensure all Time/ temperature control items are held at 41 F or below for cold holding. CDI- Temperature adjusted on prep cooler. Chicken tenders discarded and wings placed in walk-in unit to cool down.
1.5
39.
3-305.11; Core; Noted a few containers of salsa stored on the walk in cooler floor. Keep food items at least 6 inches above the floor to prevent the risk of cross contamination.
1.0
48.
4-303.11; Priority Foundation; Facility did not have the appropriate test strips for the chlorine solution used for the chemical dish machine or the Quat sanitizer solution dispensed at the 3 compartment sink. Discussed contacting vender for back-up test strips. CDI- EHS provided Chlorine and Quat sample test strips during inspection
0.0
54.
5-501.115; Core; Observed some litter and a trash bag stored on the floor pad surrounding the outside dumpster units. Discussed keeping dumpster pad area clean to avoid attracting pest to the area.
Location: 303 MATTHEWS DR HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 05/11/2022
Score: 99
#
Comments
Points
28.
7-102.11; Priority Foundation; Working containers used for cleaners/sanitizers shall be clearly identified with common name. Labeled.
1.0
55.
6-501.11; Core; Caulk on divider at prep area in back has separating. Physical facilities shall be maintained in good repair. Replace caulk. No points taken.
Location: 303 MATTHEWS DR HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 11/05/2021
Score: 98.5
#
Comments
Points
44.
4-901.11; Core; Found multiple clean inverted food containers stacked while wet. After cleaning and sanitizing, equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
1.0
49.
4-602.13; Core; White debris build-up on wire shelves in walk in cooler. Non-food contact services shall be clean to sight and touch.
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
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