Location: 523 N Main ST HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 05/30/2024
Score: 95
#
Comments
Points
8.
2-301.12; Priority; Employee observed rinsing hands in three compartment sink without using soap, then proceeded to dry them off with a paper towel from the handwashing sink area. Food employee shall wash hands at handwashing sink, rubbing hands together for 10-15 second with soap, rinse with water and dry with paper towels. Corrected During Inspection - Inspector addressed this with PIC who educated employee on proper handwashing location and procedures.
0.0
8.
2-301.15; Priority Foundation; Employee observed washing hands in the three compartment sink. Food employees shall clean their hands in a handwashing sink and may not clean hands in a sink used for food preparation or warewashing. Corrected During Inspection - Inspector addressed this with PIC who educated employee on proper handwashing location.
2.0
10.
5-205.11; Priority Foundation; Handwashing sink in back prep area was blocked by large pot of marinating pork. Handwashing sinks shall be maintained so that it is accessible at all times for employee use. Corrected During Inspection - Inspector advised PIC to move pot of pork to make handwashing sink accessible for use.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Large pot of marinating pork observed in back prep area at 60 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Per PIC, this has been marinating for only 30 minutes and is in the process of being transferred into the cooker when the first batch of pork is complete. Inspector advised PIC to immediately begin cooking this item, place into walk in cooler to begin cooling down, or to discard. At end of inspection, first batch of pork has been completed and large pot of pork was moved into walk in cooler to be cooling down prior to use.
1.5
28.
7-102.11; Priority Foundation; One bottle of degreaser was not properly labeled. 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 - PIC labeled this product.
0.0
35.
3-501.13 ; Priority Foundation; Pork observed thawing at room temperature upon arrival for inspection. Thawing shall be accomplished under refrigeration or under cold running water. Corrected During Inspection - PIC placed one bag of pork back into reach in freezer and stated an employee was about to begin cutting the pork in the other bag.
0.5
56.
4-301.14; Core; Grease observed dripping down from hood filters.
Location: 523 N Main ST HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 12/11/2023
Score: 98
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Reach in cooler near kitchen entrance observed at 45 F. Temperature control for safety items such as cooked pork, egg rolls, sesame chicken, and sweet and sour chicken observed at 45 F inside of this unit. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC voluntarily discarded food products that were inside of this reach in cooler overnight. PIC then placed items that were transferred from walk in cooler to reach in cooler upon opening today, within the last couple hours, into the walk in cooler unit to cool down rapidly back to 41 F or less. PIC also called company to come assess this unit due to ambient temperature not meeting 41 F or less. Reach in cooler will not be used until it can be repaired to maintain 41 F or less.
1.5
53.
6-501.19; Core; Restroom door is being propped open. Toilet room doors shall be kept closed unless during cleaning or maintenance operations.
0.5
54.
5-501.114; Core; Facility's trash dumpster is missing a drain plug. Drains in receptacles shall have drain plugs.
Location: 523 N Main ST HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 05/31/2023
Score: 99
#
Comments
Points
13.
3-202.15 ; Priority Foundation; Several dented cans of sauces observed on back storage shelving. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to potential contaminants. Corrected During Inspection - Discussed this with PIC who stated the deliveries are being dropped off in a manner that dents the cans. Inspector provided education and PIC will ensure these cans are not utilized.
1.0
53.
6-501.19; Core; Restroom door is being propped open. Toilet room doors shall be kept closed unless during cleaning or maintenance operations.
Location: 523 N Main ST HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 03/13/2023
Score: 97.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Outsides of large plastic food bins and whisk have debris build up. Food contact surfaces shall be clean to sight and touch. Corrected During Inspection - PIC removed these items to clean further prior to use.
1.5
28.
7-207.11; Priority; Employees personal medicine stored on bach shelving along with other food products. Medicines for employees shall be stored to prevent the contamination of food, equipment, utensils, linens, etc. Corrected During Inspection - Inspector advised PIC to move this item to proper storage location.
0.0
28.
7-102.11; Priority Foundation; Chemical in spray bottle and in bucket are not properly labeled. Working containers used for storing poisonous or toxic materials shall be clearly labeled with the common name of the material. Corrected During Inspection - PIC was able to label these products at time of inspection.
1.0
39.
3-307.11; Core; Food observed being stored in printed grocery bags that are not intended for directly contact for food. Food shall be protected from miscellaneous sources of contamination.
Location: 523 N Main ST HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 12/19/2022
Score: 96
#
Comments
Points
10.
5-202.12; Core; Handwashing sinks throughout entire facility are only registering at 86 F. Handwashing sinks shall be equipped to provide water at a temperature of at least 135 F.
1.0
20.
3-501.14; Priority; Three large containers of lomein, cooked and cooled yesterday, observed between 43-44 F. Cooling shall be accomplished by cooling the food from 135 F to 70 F within 2 hours and down to 41 F within a total of six hours. Corrected During Inspection - Discussed proper cooling measures with PIC to ensure shallow pans and smaller portions are being utilized moving forward.
1.5
33.
3-501.15; Priority Foundation; Lomein was cooled using deep containers with plastic wrap on top, which did not allow adequate air flow for rapid cooling. Cooling shall be accomplished by using shallow containers, smaller portions and containers that facilitate heat transfer. Corrected During Inspection - Inspector provided guidance for different cooling practices to use moving forward
0.5
39.
3-305.11; Core; Open buckets of sauces observed being stored directly on floor in prep area. Food shall be protected from contamination by storing food at least 6 inches off of floor.
0.0
39.
3-305.11; Core; Speed rac of cooked sweet and sour chicken observed directly next to hand sink that does not have splash guards, therefore when washing hands this product is exposed to splash. Food shall be protected from contamination by storing the food where it is not exposed to splash.
1.0
56.
6-403.11; Core; Employee food and drink observed being stored on prep and storage surfaces. Employees shall eat and drink only in designated areas and items shall be located so that food, equipment, linens, etc are protected from contamination.
0.0
56.
6-501.14; Core; Hood, including filters, has heavy accumulation of grease build up. Intake and exhaust air ducts shall be maintained clean.
Location: 523 N Main ST HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 08/04/2022
Score: 96.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Container of egg rolls was reading between 44-43 F and a container of fried chicken pieces was reading at 47 F in the front end prep cooler. Discussed ensuring all TCS time/ temperature control food items are held at 41 F and below for cold storage. Ambient air for front end prep cooler was reading between 40-41 F. CDI- Ambient air adjusted on prep cooler, chicken pieces discarded.
1.5
23.
3-501.17; Priority Foundation; Several containers of steamed chicken, fried chicken pieces, cooked pork and pork egg rolls were missing date marking labels in the walk in cooler and prep cooler unit. Also found a bag of fried tofu and cooked beef missing date marking labels in the reach in freezer unit. 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. For the prepared/cooked items placed in the freezer, the freezing date and the thawing date must be put on the container/bag along with the preparation date as an indication of how many of the original seven days have been used. CDI- item properly labeled.
1.5
45.
4-903.11(A) and (C); Core; Single service plastic forks and spoons were stored in various directions on the cashier's counter. Single-service items shall be stored in a position to prevent contamination of the food-contact surface such as inverted or wrapped in the original or clean wrapping.
0.0
54.
5-501.115; Core; Noted excessive clutter and trash build up on the floor pad surrounding the outside dumpster unit. Discussed keeping the dumpster pad clean and free of excess litter or trash to avoid attracting pest.
0.0
56.
6-305.11; Core; Noted a bag of maintenance tools and toys stored on the rear prep sink near the dry storage ingredients area. Discussed keeping personal items in a designated space away from other items.
Location: 523 N Main ST HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 06/06/2022
Score: 98
#
Comments
Points
5.
2-501.11; Priority Foundation; 0 points; Facility does not have a written plan to follow when responding to vomit/diarrhea events. This is a new requirement of the 2017 NC Food Code adopted on 10/1/2021. This is the first inspection since adoption of the food code; 0 points taken. CDI-EHS emailed a copy of a written plan to the PIC. Please keep the full plan onsite to be in compliance with this requirement during the next inspection. Points may be taken if the facility does not have this plan or a comparable plan available onsite during the next inspection.
0.0
15.
3-302.11; Priority; Raw seafood items held in ziploc bags were stored above containers of peas and carrots and ice cream in the reach-in freezer. Raw beef on a covered sheet pan was stored below raw chicken on a covered sheet pan in the reach-in freezer. Food shall be stored according to required final cook temperatures. CDI-Beef was moved above chicken and seafood items were moved below vegetables and ice cream.
1.5
23.
3-501.17; Priority Foundation; Several foods throughout the kitchen were not date marked. If held for over 24 hours in a facility, ready-to-eat, potentially hazardous foods shall be date marked with a date indicating the date of preparation or the date of discard. CDI-Foods were date marked.
0.0
33.
3-501.15; Priority Foundation; Containers of cooked chicken and cooked noodles were cooling in deep pans. Food shall be cooled in thin layers, in shallow pans, and using rapid cooling equipment. CDI-Food was transferred to sheet pans and placed back in the walk-in cooler for more rapid cooling.
Observed chicken and noodles being cooled in the walk-in cooler and undercounter cooler in deep pans and thick layers. Foods shall be cooled in thin layers, in shallow pans, and loosely covered. CDI-PIC spread foods on sheet pans and placed them in the walk-in cooler for rapid cooling. FOR FUTURE COOLING: Items cooked in the future must be cooled rapidly. Food may be allowed to cool on the counter until it reaches 135F. When it reaches 135F, it must be spread onto a sheet pan and placed in the walk-in cooler or reach-in freezer for rapid cooling. For soups that need to be cooled, soup containers should be placed in an ice bath with the level of ice water reaching the level of food inside the pan. Highly recommend buying more large sheet pans to allow for cooling of multiple pans of food.
0.5
General Comments
TCS Foods: Time/Temperature Control for Safety Foods, previously named Potentially Hazardous Foods.
If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
Location: 523 N Main ST HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 01/10/2022
Score: 97.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Front reach in cooler wings and egg rolls holding at 44-45F. Cold potentially hazardous food shall be kept at 41F or below. Thermostat adjusted.
1.5
49.
4-601.11(B) and (C); Core; Some soil build up on wire shelves/plastic liners in dry goods area. Non-food contact surfaces shall be clean to sight and touch.
0.5
56.
6-501.14; Core; Heavy grease on grill hood filter. Intake and exhaust air ducts shall be cleaned so they are not a source of contamination by dust, dirt, and other materials. Remove and clean filters.
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: 523 N Main ST HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 10/25/2021
Score: 97.5
#
Comments
Points
39.
3-305.11; Core; Food container stored in food on make line. Food shall be protected from contamination during storage, prep and display. To prevent contamination, do not put container or pans directly on top of exposed foods.
1.0
47.
4-501.11; Core; Some rusty wire shelving in walk in cooler. Equipment shall be kept in good repair. Replace rusty shelves, do not try to paint as this will require food approved applications.
0.5
49.
4-601.11(B) and (C); Core; Food/soil build-up on external surfaces of some equipment such as wire shelving. Non-food contact surfaces shall be clean to sight and touch.
0.5
56.
6-305.11; Core; Phone and wallet stored on shelf above make line. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. Keep employee personal items away from food and prep areas.
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: 523 N Main ST HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 04/13/2021
Score: 97.5
#
Comments
Points
General Comments
No PIC signature required due to COVID-19 concerns. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com Follow-Up: 04/23/2021
