Location: 5160 Sunset Lake RD Ste 101 HOLLY SPRINGS, NC 27539 Facility Type: Restaurant Inspection Date: 09/04/2024
Score: 96
#
Comments
Points
11.
3-201.16; Priority; Facility has chanterelle mushrooms on site and while PIC was able to produce an invoice for this product, the invoice only states the providing company of the mushrooms. The invoice does not supply information regarding name, address, and phone number of the farm. The mushroom farm must provide written verification of the original source of the mycelium or inoculated plugs used in cultivation (must be a commercial source)?. Verification required- - PIC reached out to provider (Inland Seafood now named Inland Foods) who will provide this information to facility as soon as possible.
1.0
15.
3-302.11; Priority; Several crates of raw shell eggs stored directly above uncovered ready to eat produce. Raw foods shall be separated from ready to eat foods during storage, preparation, holding, and display. Corrected During Inspection - Eggs were moved to bottom shelf for storage.
1.5
16.
4-501.114; Priority; Chemical dish machine was registering at 0 ppm chlorine. Chemical chlorine dish machines shall meet the data plate requirement of at least 50 ppm. Corrected During Inspection - PIC called servicing company to troubleshoot machine and afterward machine registered at 50ppm. Per PIC company is still planning to visit facility to ensure machine comtinues operating properly.
1.5
42.
3-302.15; Core; Employee observed taking eggplant out of original container it was delivered in, transferring them into a stainless steel storage container, and proceeding to cutting the product without washing prior to doing so. raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready to eat form
0.0
44.
4-901.11; Core; Employee observed towel drying wet, clean dishes. Equipment may not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.
0.0
55.
6-501.12; Core; Dust build up along ceilings above main prep/cook line. Physical facilities shall be maintained and clean.
Location: 5160 Sunset Lake RD Ste 101 HOLLY SPRINGS, NC 27539 Facility Type: Restaurant Inspection Date: 12/14/2023
Score: 95
#
Comments
Points
10.
5-205.11; Priority Foundation; Main handwashing sink at cook line blocked due to trash can being stored directly in front of basin. Handwashing sinks shall be accessible at all times. Corrected During Inspection - trash can was relocated.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Four drawer cooler directly behind cook line observed between 43-45 F. Temperature control for safety food products such as cooked kale, cooked rice, cooked potatoes, cooked squash, noodles, cooked beef, etc. observed in this unit. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Facility immediately contacted refrigeration company to assess the unit, placed an internal thermometer in a more visible place, and attempted to adjust the temperature lower on the unit. This unit has been opened and closed frequently during prep work as well as while stocking the unit for service, therefore inspector suggested keeping unit closed as much as possible. Owner will update inspector on this, though temperatures are decreasing.
1.5
23.
3-501.18; Priority; Facility has failed to date TCS/RTE products once they are moved from freezer and placed back under refrigeration, therefore several products (such as spinach/cheese mixture, gnocchi, etc.) were observed with dated that appeared to exceed the 7 day shelf life. Temperature control for safety, ready to eat foods shall be labeled to indicate the day in which it was opened or prepared in order to track the 7 day shelf life. Once the product is frozen, it is necessary to date the product for the time it was initially under refrigertion to the day it was frozen, then again from the day it was removed from the freezer and placed into refrigeration to thaw and remain cold in order to know that the collective amount of time under refrigeration does not exceed 7 days. Corrected During Inspection - Inspector educated PIC on this date marking requirement and suggested these products be dated to indicate when they were pulled from freezer. Inspector also suggested that if these products have exceeded a full 7 days between initial refrigeration, freezing, thawing and being back under refrigeration that it be discarded.
1.5
28.
7-201.11; Priority; Butane torch being stored directly with food products on storage shelf and on prep line. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linen, single use, etc. Corrected During Inspection - PIC removed these items and moved to proper storage area.
1.0
43.
3-304.12; Core; Repeat Violation; Utensils on the prep line were stored in water measured at 65-75 F. Utensils stored in water between uses shall be stored in water that is at least 135F. Otherwise, utensils may be stored on a clean, dry surface, in the food with handles held out of the food, or in running water such as a dipper well. Corrected During Inspection - PIC immediately removed after observing inspector take temperature of water.
1.0
44.
4-903.11(A), (B) and (D); Core; Equipment stored directly in front of handwashing sink is exposed to splash from handwashing. Equipment shall be stored in a clean, dry location where it is not exposed to splash.
0.0
47.
4-101.17; Core; Honey dippers observed that are made of absorbent wood. Per PIC, these are multiuse articles versus a single use only product. Wood may not be used as a food contact surface.
Location: 5160 Sunset Lake RD Ste 101 HOLLY SPRINGS, NC 27539 Facility Type: Restaurant Inspection Date: 06/07/2023
Score: 96
#
Comments
Points
3.
2-201.11 (A, B, C, and E); Priority; 0 points; Facility does not have an employee health policy onsite. Policy was observed taped to the wall during the last inspection but appears to have been removed. CDI-EHS emailed a copy of a health policy to the PIC and left a paper copy onsite.
0.0
5.
2-501.11; Priority Foundation; 0 points; Facility does not have a written plan to follow when responding to vomit/diarrhea events. CDI-EHS emailed a copy of a written plan to the PIC and left a paper copy onsite. Please keep the full plan onsite to be in compliance with this requirement during the next inspection.
0.0
6.
2-401.11; Core; A water bottle was stored on top of a prep cooler on the cook line. Employees may keep beverages in closed containers that are stored and handled to prevent contamination of food, hands, equipment, utensils, and single-use items.
0.5
28.
7-201.11; Priority; A bottle of hydrogen peroxide was stored in a rack above a prep table. Chemicals and cleaners shall be stored away from all food, equipment, and areas which could be contaminated. CDI-PIC removed bottle.
1.0
33.
3-501.15; Priority Foundation; Repeat Violation; Fries were placed on sheet pans on a speed rack in the walk-in cooler after blanching to cool. Fries are appropriately spread on the sheet pans, however they are stacked too closely together on the speed rack which is causing the heat to be retained. Recommend spacing out the sheet pans to allow more space between the pans. If possible, using a ice bath for the fries before placing them in the walk-in cooler would result in much faster cooling and reduce the risk of raising the temperature inside the walk-in cooler. Additionally, ensure no other already cold foods are stored on the speed rack around the items that are cooling as the fries will cause those foods to increase in temperature. CDI-PIC spaced out the sheet pans and will either obtain a new speed rack or rearrange food in the walk-in cooler to allow the speed rack to be used for cooling only.
1.0
41.
3-304.14; Core; Sanitizer in buckets with wiping cloths measured at 0ppm sanitizer. Wet wiping cloths shall be held in approved sanitizer at required concentrations when not directly in use. Recommend replacing sanitizer buckets more frequently to ensure concentrations remain at required levels.
0.5
43.
3-304.12; Core; Repeat Violation; Utensils next to the grill and on the prep line were stored in water measured at 84F. Utensils stored in water between uses shall be stored in water that is at least 135F. Otherwise, utensils may be stored on a clean, dry surface, in the food with handles held out of the food, or in running water such as a dipper well.
0.5
48.
4-302.14; Priority Foundation; Repeat Violation; Test strips for chlorine sanitizer used in the dish machine were not available. Test strips for all sanitizers used shall be maintained available at all times. Verification Required; Please obtain a set of chlorine sanitizer test strips.
0.5
General Comments
(CFPM David Baranchak Exp 1/25/26) This facility is operating under a Transitional Permit. All repair items detailed on the Transitional Permit must be completed by the expiration date listed on the permit to prevent expiration of the permit and requirement for establishment to close until a new permit can be issued. Please contact Meghan Scott at meghan.scott@wakegov.com or 919-868-6416 with any questions regarding the Transitional Permit, for a new copy of the permit, or to schedule a visit when repair items are complete.
Location: 5160 Sunset Lake RD Ste 101 HOLLY SPRINGS, NC 27539 Facility Type: Restaurant Inspection Date: 03/08/2023
Score: 96
#
Comments
Points
16.
4-501.114; Priority; Sink & Surface Sanitizer used at the 3 compartment sink was measured at 0ppm concentration using Sink and Surface test strips. Sanitizer dispenser appears to have a clog somewhere in the line. Verification Required; Owner has called Ecolab to repair the dispenser; will follow up on repair and function of dispenser.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Unsalted butter was held in pans beside the grill at 65F. TCS foods shall be held at 41F or below. Unsalted butter must be held using either temperature or time control. Under temperature control, butter may be held at 41F & below OR 135F & above. Time control may be used instead if temperature control does not work for the process requiring butter. Under time control, butter may be held out of refrigeration for 4 hours (6 hours if butter does not exceed 70F). Any butter remaining after the 4 or 6 hour time limit must be discarded and may never be saved for later use. Written procedures must be maintained onsite at all times (see attachment in email for procedure template). Recommend hanging this with the employee health policy posted at the entrance to the kitchen. Butter must also be time marked with the time removed from refrigeration. Alternatively, salted butter or margarine may be held without time or temperature control. Verification Required; Please discuss these options and determine which option is best for this restaurant's operation. Feel free to reach out with any questions. Will follow up to determine which method will be used.
1.5
27.
3-302.14; Priority; Activated charcoal was stored on a shelf with seasonings/oils/etc. Chef stated that it was used to color foams in certain foods. Activated charcoal is not approved as a food additive and may not be added to food. CDI-Charcoal was discarded.
0.0
33.
3-501.15; Priority Foundation; Recently cooked pasta was stored to cooler in the walk-in cooler and prep cooler and were firmly covered with plastic wrap in a deep container. Foods shall be cooled in thin layers, in shallow containers, loosely covered to allow cold air flow, using ice, or using other rapid cooling methods. CDI-Pastas were spread in thinner layers to cool.
0.5
41.
3-304.14; Core; 0 points; Wet wiping cloths were stored on prep tables and cutting boards throughout the kitchen. Wet wiping cloths shall be stored in approved sanitizer when not directly in use.
0.0
43.
3-304.12; Core; 0 points; Utensils next to the grill were stored in water measured at 82F. Utensils stored in water between uses shall be stored in water that is at least 135F. Otherwise, utensils may be stored on a clean, dry surface, in the food with handles held out of the food, or in running water such as a dipper well.
0.0
44.
4-903.11(A), (B) and (D); Core; 0 points; Clean plates are stored under a paper towel dispenser beside a handsink, causing washed hands to drip water on the clean plates. Equipment may not be stored where they are exposed to splash or contamination.
0.0
48.
4-302.14; Priority Foundation; Test strips for chlorine sanitizer used in the dish machine were not available. Test strips for all sanitizers used shall be maintained available at all times. Verification Required; Please obtain a set of chlorine sanitizer test strips.
0.5
General Comments
(CFPM David Baranchak Exp 1/25/26) This facility is operating under a Transitional Permit. All repair items detailed on the Transitional Permit must be completed by the expiration date listed on the permit to prevent expiration of the permit and requirement for establishment to close until a new permit can be issued. Please contact Meghan Scott at meghan.scott@wakegov.com or 919-868-6416 with any questions regarding the Transitional Permit, for a new copy of the permit, or to schedule a visit when repair items are complete. Follow-Up: 03/10/2023
