Location: 130 W Holly Springs RD Holly Springs, NC 27540 Facility Type: Food Stand Inspection Date: 03/14/2024
Score: 93.5
#
Comments
Points
10.
5-205.11; Priority Foundation; Handwashing sink in back prep/dish area blocked by large trash can and push cart upon arrival for inspection. Handwashing sinks shall be maintained accessible at all times for employee use. Corrected During Inspection - Push cart and trash can were moved immediately.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Temperature control for safety foods, such as chicken, sausage, tomato, beef, steak, pepperoni observed underneath make unit at 44 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC manually adjusted the temperature of the make unit at the time of the inspection. At end of inspection, the ambient temperature of the unit was decreasing in temperature. Advised PIC to move all product from underneath the unit into the walk in cooler until unit gets back down to temperature.
3.0
28.
7-201.11; Priority; One chemical spray bottle of peroxide disinfectant stored on top of prep surface. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, etc. Corrected During Inspection - Chemical was placed in proper storage area.
1.0
29.
8-103.12; Priority; Upon arrival for inspection, three containers of pizza sauce being stored at room temperature were not properly labeled with the date and time that it was prepared per the facilities variance. Facility must comply with the proper procedures set in place by the variance. Corrected During Inspection - PIC immediately placed labeled on sauce and stated it was just recently prepared.
1.0
40.
2-402.11; Core; Employee without hairnet observed in food preparation area. Employee with long beard observed without beard net. Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils, etc.
0.0
44.
4-903.11(A), (B) and (D); Core; Clean dishes observed being stacked while still wet. Equipment shall be in a self draining position that allows for air drying.
1.0
56.
6-403.11; Core; Employee food and drinks stored on prep surfaces and food storage areas. Employees shall eat or drink only in designated areas where food, equipment, and single use items are protected from contamination.
Location: 130 W Holly Springs RD Holly Springs, NC 27540 Facility Type: Food Stand Inspection Date: 07/11/2023
Score: 95
#
Comments
Points
16.
4-702.11; Priority; At the time of inspection, the quaternary ammonia sanitizer at the three compartment sink was registering at 0 ppm. Utensils and food contact surfaces shall be sanitized before use and after cleaning. Corrected During Inspection - PIC stated a work order was in place for this to be repaired. PIC called the company again to see if they could report to facility sooner to ensure sanitizer is at appropriate concentration. Discussed manually utilizing quaternary ammonia until it can be repaired to ensure equipment is being properly sanitized. Sink was not set up for dish washing upon arrival for inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Temperature control for safety foods, such as chicken, sausage, ham, salami, etc. observed underneath make unit at 45 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC manually adjusted the temperature of the make unit at the time of the inspection. At end of inspection, the ambient temperature of the unit was decreasing from 46 F down to 41 F.
3.0
36.
4-302.12; Priority Foundation; Person in charge unable to locate food probe thermometer at the time of inspection. Food temperature measuring devices shall be provided and readily accessible. Verification required- PIC will email picture to inspector (chelsea.vincent@wake.gov) once thermometer is obtained.
0.5
41.
3-304.14; Core; Sanitizer spray bottle observed at 0 ppm per quaternary ammonia test strips. Chemical sanitizer solution shall be at the appropriate concentration.
0.5
44.
4-903.11(A), (B) and (D); Core;Clean dishes observed being stacked while still wet. Equipment shall be in a self draining position that allows for air drying.
0.5
44.
4-903.12; Core;Unused food equipment is being stored on storage shelving in employee restroom. Equipment may not be stored in toilet roos.
0.0
45.
4-903.11(A) and (C); Core; Single use items stored in areas where they are exposed to splash. Single use items observed with visible food residue on outsides and insides of containers. Single use items shall be stored in a clean, dry location where they are not exposed to splash, dust or other contamination.
0.5
56.
6-403.11; Core; Employee food and drinks stored on prep surfaces. Employees shall eat or drink only in designated areas where food, equipment, and single use items are protected from contamination.
Location: 130 W Holly Springs RD Holly Springs, NC 27540 Facility Type: Food Stand Inspection Date: 01/03/2023
Score: 95
#
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
10.
6-301.14; Core; "Employees must wash hands" signage missing at hand sink in back prep area and dish area. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.
0.0
10.
5-205.11; Priority Foundation; Handsink in back prep area and dish area has equipment stored in front of basin, therefore in inaccessible. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Corrected During Inspection - Equipment was removed from in front of hand sink
1.0
22.
3-501.16 (A)(2) and (B); Priority; Tomatoes (58 F), alfredo sauce (60 F), ham (44 F), and italian sausage (43 F) observed in make unit at prep line above 41 F. Temperature control for safety foods shall be maintained at a temperature of 41 F or less. Corrected During Inspection - Inspector discussed not overfilling food containers inside make unit. Alfredo was observed outside of temperature control upon arrival for inspection. REPEAT
3.0
44.
4-903.11(A), (B) and (D); Core; Clean dishes observed being stacked while still wet. Equipment shall be in a self draining position that allows for air drying.
0.0
53.
6-501.18; Core; Toilet in employee restroom in need of cleaning. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
Location: 130 W Holly Springs RD Holly Springs, NC 27540 Facility Type: Food Stand Inspection Date: 07/25/2022
Score: 98
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Containers of chicken wings and chicken tenders were reading between 43-45 F in the make line prep cooler unit. Noted ambient air for unit reading between 41-40 F during time of inspection. Ensure all time/ temperature control food items are stored at 41 F or below for cold holding. CDI- Instructed PIC to adjust temperature on prep unit. Instructed PIC to transfer items to the walk in cooler to cool.
1.5
44.
4-903.11(A), (B) and (D); Core; Observed clean pizza slicers being stored in a soiled container. Store all utensils and equipment in a clean, dry location.
0.5
56.
6-403.11; Core; Employee's personal jug of water observed stored on top of pizza boxes near the front end prep counter. Discussed having a designated area, to stored personal drinks/ food in order to avoid the risk of cross contamination.
Location: 130 W Holly Springs RD Holly Springs, NC 27540 Facility Type: Food Stand Inspection Date: 02/21/2022
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Chicken and sausage above 41F. Cold potentially hazardous food shall be kept at 41F or below. – Food stacked too high. Lids closed at time of inspection. In the future keep level of food at or below transition line on containers.
1.5
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------------------------------------------------------------------------------------- Allergen poster given to facility. Emailed copy of ALLERGEN poster, VOMIT POLICY and new HEALTH POLICY.-------------------------------------- No recipient signature required due to covid restrictions.
Location: 130 W Holly Springs RD Holly Springs, NC 27540 Facility Type: Food Stand Inspection Date: 01/07/2020
Score: 98
#
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: 130 W Holly Springs RD Holly Springs, NC 27540 Facility Type: Food Stand Inspection Date: 07/12/2019
Score: 96.5
#
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.
