Location: 221 GRAND HILL PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 08/12/2024
Score: 93
#
Comments
Points
10.
6-301.12; Priority Foundation; Paper towels were not available at handwashing sink in dish area. All handwashing sinks shall be supplied with a hand drying provision. Corrected During Inspection - PIC replaced paper towels at time of inspection.
0.0
16.
4-501.114; Priority; Quaternary ammonia sanitizer in the three compartment sink was observed at 0 ppm while facility was actively washing dishes. Quaternary ammonia sanitizier shall meet the appropriate concentration of 200-400ppm. Corrected During Inspection - PIC attempted to troubleshoot, but was unable to resolve issue, therefore facility has chosen to hand pour the quaternary ammonia to meet 200-400ppm and forego the dispenser system until company can come out to facility as assess the feeding lines.
1.5
16.
4-601.11 (A); Priority Foundation; Nearly all of the dishes that were stored as clean on the drying rack in the dish area had stickers still in tact or sticker residue build up on sides. Food contact equipment shall be clean to sight and touch. Corrected During Inspection - PIC removed all items and placed into dish area for further cleaning prior to use.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Temperature control for safety items such as veggie patties, hot dogs, and cheese, observed at a temperature higher than 41 F. Grilled onions observed at 72 F in cold holding unit at prep line. Cheese observed at 56 F on prep line. Lettuce and tomatoes observed between 48-52 F in make unit at prep line. Ice cream mix observed at 60 F due to reach in cooler malfunction. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC voluntarily discarded lettuce and tomatoes that were observed above 41 F and restocked with items at 41 F or less. PIC stated the grilled onions were just cooked within the last hour, therefore these were immediately taken to walk in cooler to rapidly cool. PIC adjusted the temperature of the make unit containing cheese, hot dogs, and veggie burgers at time of inspection. Ice cream mix was voluntarily discarded.
3.0
28.
7-204.11 ; Priority; Quaternary ammonia sanitizer in buckets throughout facility were observed at 0 ppm. Quaternary ammonia sanitizier shall meet the appropriate concentration of 200-400ppm. Corrected During Inspection - PIC attempted to troubleshoot, but was unable to resolve issue, therefore facility has chosen to hand pour the quaternary ammonia to meet 200-400ppm and forego the dispenser system until company can come out to facility as assess the feeding lines.
1.0
33.
3-501.15; Priority Foundation; Cooked onions were observed cooling in walk in cooler with tightly sealed plastic wrap on top. Cooling shall be accomplished by loosely covering or uncovering the food product to facilitate heat transfer. Corrected During Inspection - PIC advised employee to uncover products to allow more rapid cooling.
0.5
44.
4-903.11(A), (B) and (D); Core; Clean dishes observed stacked while still wet. Equipment shall be stored in a self draining position that allows for air drying.
0.0
47.
4-501.11; Core; Reach in cooler in front prep area malfunctioning at time of inspection and is not holding at 41 F or less. At the time of inspection, the only TSC item inside was ice cream mix, which was discarded. Reach in cooler door at cook line beside fryer is being held together with tape. Make unit at cook line observed above 41 F. Equipment shall be maintained in good repair and proper adjustment.
0.5
49.
4-602.13; Core; Inside of make units have food and water build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
0.0
54.
5-501.115; Core; Litter build up in dumpster corral. Storage areas for refuses shall be maintained free of unnecessary items and kept clean.
0.0
55.
6-501.12; Core; Walls, floors, and hood have grease build up behind fryers. Phsyical facilities shall be maintained as clean. REPEAT
Standing water observed on floors throughout cook areas. Large accumulation of food debris build up in mop sink.
0.5
55.
6-501.11; Core; Cove base in poor repair behind mop sink, underneath wash compartment of three compartment sink, underneath handwashing sink at dining room service pass through area, and underneath utility hooks where mops are hanging and fire extinguisher is stored. Physical facility shall be maintained in good repair.
0.0
56.
4-204.11; Core; Large accumulation of grease build up on all hood filters.
Location: 221 GRAND HILL PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 02/14/2024
Score: 97
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; One chicken patty observed hot holding at 123 F in steam unit next to hot dog steamer. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - PIC voluntarily discarded this item and added more water to steam unit in order to maintain higher temperature.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Temperature control for safety items such as veggie patties, hot dogs, cheese, and ground beef were observed at a temperature higher than 41 F. Chicken tenders observed on counter top at 60 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC voluntarily discarded items that were observed above 41 F.
3.0
55.
6-501.12; Core; Walls, floors, and hood have grease build up behind fryers. Phsyical facilities shall be maintained as clean.
Location: 221 GRAND HILL PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 10/10/2023
Score: 98
#
Comments
Points
10.
6-301.11; Priority Foundation; Soap not provided at handwashing sink closest to drive thru and cash register prep area. Each handwashing sink shall be provided with a supply of hand cleaning liquid. Corrected During Inspection - PIC replenished soap at time of inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Temperature control for safety items such as veggie patties, hot dogs, cooked onions, and breaded chicken were observed at a temperature higher than 41 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC voluntarily discarded items that were observed above 41 F.
1.5
49.
4-602.13; Core; Insides of make units and reach in coolers observed with food debris build up. Shelving around dish area has debris build up. Nonfood contact surfaces shall be cleaned as often as necessary to preclude accumulation
Location: 221 GRAND HILL PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 02/13/2023
Score: 97
#
Comments
Points
2.
2-102.12 (A); Core; At the time of inspection, there wasn't a person in charge with the Food Protection Manager Certification. The person in charge shall be a certified food protection manager.
1.0
16.
4-601.11 (A); Priority Foundation; Several food storage containers that are stored as clean have sticker residue build up. Food contact surfaces shall be clean to sight and touch. Corrected During Inspection - PIC removed items that had residue build up and place at three compartment sink for further cleaning prior to use.
1.5
44.
4-903.11(A), (B) and (D); Core; Clean dishes observed being stacked while wet. Equipment shall be stored in a self-draining position that allows for air drying. Lids to ice cream freezer in front prep area are stored directly on floor. Equipment shall be stored at least 6 inches off of the floor.
0.0
47.
4-501.11; Core; Walk in freezer is currently not keeping foods frozen. During inspection, TCS items such as chicken were observed below 41 F in walk in freezer. Per PIC, the walk in freezer started malfunctioning yesterday morning. Facility called maintenance for repair work, but they were unable to get onto the roof to access the repairs due to heavy rain storms. PIC stated repairs are to be made today and that the facility has not utilized any products from the walk in freezer since it began registering over freezing.
0.5
49.
4-602.13; Core; Hood, warmer next to hood, and insides of reach in coolers and cabinets have grease and food debris build up. Nonfood contact surfaces shall be cleaned as often as necessary to preclude accumulation.
0.0
General Comments
During inspection, TCS items such as breaded and grilled chicken were observed below 41 F in walk in freezer. Per PIC, the walk in freezer started malfunctioning yesterday morning. Facility called maintenance immediately yesterday for repair work, but they were unable to get onto the roof to access the repairs due to heavy rain. PIC stated repairs are to be made today and that the facility has not utilized any products from the walk in freezer since it began registering over freezing. Inspector discussed the need for a plan for frozen items they will be receiving later in the day in the case that the freezer is still not in operation. PIC stated the items will be stored in the walk in cooler and in other working freezers until freezer is back to frozen temperatures. Repair company was on site prior to the end of the inspection. The contacter was broken and has to be replaced. PIC stated the truck delivery shouldn't arrive until 2:00pm. PIC will follow up with inspector by end of day for updates verification on repairs.
Location: 221 GRAND HILL PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 10/31/2022
Score: 94.5
#
Comments
Points
10.
6-301.12; Priority Foundation; Paper towels not provided at hand sink near drive thru and custard prep area. Each handwashing sink shall be provided with individual, disposable towels. Corrected During Inspection - PIC paper towel replenished dispenser.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Temperature control for safety foods such as chicken patty, chicken tenders, veggie burgers, and grilled chicken observed above 41 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC addressed temperatures and will ensure products are not filled above fill lines and have lids moving forward. Repeat from previous inspection.
3.0
23.
3-501.18; Priority; Temperature control for safety/ready to eat foods such as chicken patties, chicken tenders, and cooked onions did not bear date marking labels, therefore 7 day shelf life unable to be tracked. All temperature control for safety/ready to eat foods shall be marked to indicate the day it was opened or prepared in order for the disposition to be determined. Corrected During Inspection - PIC provided date mark labels for these products.
1.5
44.
4-903.11(A), (B) and (D); Core; Lids to make units are being stored directly on floor. Equipment shall be stored in a clean, dry location where it is not exposed to splash, dust o rother contamination as well as at least 6 inches off of floor. Advised PIC to stored these off of floor in better location.
0.0
49.
4-602.13; Core; Food debris build up observed inside reach in coolers. Ice build up inside reach in freezer at fryer cook line. Nonfood contact surfaces shall be cleaned at a frequency to preclude accumulation. Hoods observed with grease build up. Advised PIC to clean these areas more frequently. Repeat from previous inspection.
Location: 221 GRAND HILL PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 06/21/2022
Score: 97
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Found a container veggie patties reading at 52 F and a a container grilled chicken reading between 48-49 F on the rail line of the grill cooler unit. Also noted a overfilled container of chicken tenders reading at 53 F on make line. Discussed not overfilling containers on the make line in order to ensure adequate air flow around TCS food items. Discussed ensuring all potentially hazardous foods are held at 41F or below during cold storage. CDI- Instructed PIC to adjust temp on grill cooler and discard all out of temp TCS food items noted.
1.5
49.
4-601.11(B) and (C); Core; Observed water build up along the bottom interior surface of the reach in cooler unit below the burger prep area. Noted heavy accumulation of grease residue on the heating lamp and exterior panel of the French Fry warmer. Also noted sticky residue on the exterior surface surrounding the soda machine at the Self Serve station. Discussed increasing frequency of cleaning for noted areas.
1.0
54.
5-501.113; Core; Noted sliding door left opened on the outside dumpster unit. Discussed keeping receptacle lid closed while not in use to avoid attracting pests.
0.0
55.
6-501.12; Core; Noted an accumulation of residue and litter build up underneath the Custard Machine located behind the front end cash registers. Also some ice build and food debris on floor corners inside the walk in freezer unit. Discussed increasing cleaning frequency along hard to reach floor spaces within prep area.
Location: 221 GRAND HILL PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 05/14/2020
Score: 98.5
#
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: 221 GRAND HILL PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 11/05/2019
Score: 95
#
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: 221 GRAND HILL PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 06/28/2018
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: 221 GRAND HILL PL HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 02/06/2017
Score: 95.5
#
Comments
Points
General Comments
It takes a long time for the hand sinks to get in the proper temperature range. An extra shut-off was added to many of the hand sink spouts. This type of valve can cause a cross flow of hot and cold water. Some type of back-flow preventer in the hot and cold line at the faucet might be needed, but the best think would be to get rid of extra valve.
