Location: 511 N Main ST HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 06/26/2024
Score: 97.5
#
Comments
Points
15.
3-302.11; Priority; Uncovered raw chicken stored directly next to uncovered ready to eat lettuce inside make unit at prep line. Food shall be protected from cross contamination by storing raw foods separate from ready to eat foods during preparation, storage and holding. Corrected During Inspection - PIC rearranged the make unit to ensure raw foods are separated from the ready to eat foods.
1.5
47.
4-501.12; Core; Red cutting board hanging on storage shelving in back area is heavily stained. Surfaces for cutting shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced.
0.0
51.
5-203.13; Core; Facility does not have an approved service sink for disposal of mop water and other liquid wastes. At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops
0.0
55.
6-501.12; Core; Floors, walls and ceilings have dust and debris build up. Grease build up on hood filters and behind cooking equipment. Physical facilities shall be maintained clean
1.0
56.
6-501.110; Core; Personal items are being stored directly on top of bulk food containers in back storage area. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and possessions.
0.0
56.
6-403.11; Core; Open employee drink without lid observed being stored inside reach in freezer and on top of prep tables. Employees shall eat and drink only in designated areas were the contamintion of equipment, food, linens, etc, cannot occur.
Location: 511 N Main ST HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 02/16/2024
Score: 95.5
#
Comments
Points
8.
2-301.14; Priority; Employee observed handling raw ground beef and placing it onto grill, then proceeded to remove a ready to eat sub from the oven without properly removing gloves, washing hands, and placing new gloves on. Employee shall wash hands when switching between working with raw food and working with ready to eat foods. Corrected During Inspection - Inspector addressed this immediately with employee to ensure proper handwashing and glove changing are taking place. Provided education at the time of inspection.
2.0
22.
3-501.16 (A)(2) and (B); Priority; At the time of the inspection, one of the main make unit coolers was not holding 41 F or less. Feta and lettuce (70 F) were the only TCS products stored in the unit at the time of inspection. The remaining items that were removed from the unit when the PIC discovered it was not maintaining 41 F or less were observed in the walk in cooler. Deli meats, cheeses, steak, and raw chicken observed between 50-69 F. Corrected During Inspection - PIC voluntarily discarded all items that were not at 41 F or less. Maintenance arrived to facility during inspection to repair unit. All TCS items are being stored in other coolers that are maintaining 41 F or less until cooler can be repaired.
1.5
47.
4-501.11; Core; At the time of the inspection, one of the main make unit coolers were not maintaining 41 F or less. Equipment shall be maintained at good repair and proper adjustment. Maintenance was on site during inspection making repairs to unit.
0.0
51.
5-203.13; Core; Facility does not have an approved service sink for disposal of mop water and other liquid wastes. At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops
0.0
55.
6-501.12; Core; Floors, walls and ceilings have dust and debris build up. Grease build up on hood filters and behind cooking equipment. Physical facilities shall be maintained clean
Location: 511 N Main ST HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 09/19/2023
Score: 96
#
Comments
Points
16.
4-602.11; Core; Insides of ice machine in lobby area has black build up. Equipment food contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
1.5
28.
7-102.11; Priority Foundation; Two chemical spray bottle not properly labeled to identify the material. 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 at time of inspection.
1.0
37.
3-302.12; Core; Squeeze bottles at prep lines not properly labeled. Spray bottle with water inside not properly labeled. Food that is removed from the original packaging shall be identified with the common name of the food.
0.0
39.
3-305.11; Core; Bulk food containers are not covered in back storage area. Food shall be protected from contamination by storing the food in a clean, dry location where it is not exposed to dust or other contamination. Corrected During Inspection - PIC covered this product immediately.
0.0
44.
4-903.11(A), (B) and (D); Core; Clean dishes observed being stacked while still wet. Equipment shall be stored in a self draining position that allows for air drying
0.5
47.
4-501.11; Core; Faucet handle in employee restroom is not secured and comes completely off making it difficult to turn on water. Equipment shall be maintained in good repair and proper adjustment.
0.0
47.
4-202.11; Priority Foundation; Handle of dough scrapper observed to be heat damaged, therefore is not smooth and cleanable. Food contact surfaces shall be smooth, free of chips and crevices. Corrected During Inspection - PIC immediately discarded the item.
0.5
51.
5-203.13; Core; Facility does not have an approved service sink for disposal of mop water and other liquid wastes. At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops
0.0
55.
6-501.12; Core; Floors, walls and ceilings have dust and debris build up. Grease build up on hood filters and behind cooking equipment. Physical facilities shall be maintained clean
Location: 511 N Main ST HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 02/27/2023
Score: 97
#
Comments
Points
28.
7-207.11; Priority; Personal medicine observed being stored directly on food slicer at prep table near entrance of kitcheb. Medicines shall be located to prevent the contamination of food, equipment, utensils, linens, single use and single service items. Corrected During Inspection - PIC voluntarily discarded this item
1.0
35.
3-501.13 ; Core; Deli meats observed thawing on the counter top next to the make unit at room temperature. Thawing shall take place under refrigeration or under running water.
0.5
38.
6-501.111; Core; Black drain flies observed near handwashing sink next to walk in cooler and underneath prep sinks and three compartment sinks. The premises shall be maintained free of insects, rodents, and other pests.
1.0
44.
4-903.11(A), (B) and (D); Core; Clean dishes observed being stacked while still wet. Equipment shall be stored in a self draining position that allows for air drying.
0.5
51.
5-203.13; Core; Facility does not have an approved service sink for disposal of mop water and other liquid wastes. At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops.
0.0
55.
6-501.114; Core; Old unused equipment is being stored on the exterior of the building near the back door. Premises shall be maintained free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used.
0.0
55.
6-501.12; Core; Floors, walls and ceilings have dust and debris build up. Grease build up on hood filters and behind cooking equipment. Floor drains have black organic build up. Physical facilities shall be maintained clean.
Location: 511 N Main ST HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 10/25/2022
Score: 91
#
Comments
Points
10.
6-301.12; Priority Foundation; Paper towels not available in restroom. Handwashing sinks shall be provided with individual, disposable towels. Corrected During Inspection - PIC replenished paper towels in restroom.
1.0
16.
4-601.11 (A); Priority Foundation; Slicer observed with visible food debris build up. Equipment food contact surfaces and utensils shall be clean to sight and touch. Corrected During Inspection - Advised PIC to wash, rinse, and sanitize after each usage. Per PIC this piece of equipment has not been utilized today. PIC will take to dish area and prepare for further cleaning.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Several temperature control for safety food items stored in large make unit next to cook line are failing to maintain 41 F due to equipment malfunction. TCS products include roast beef, ham, raw chicken, lettuce, tomatoes, and canned peppers, which were maintaining temperatures between 70 F-76 F. Marinara observed sitting out on counter top at 53 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC voluntarily discarded all products in make unit and is discontinuing use until repairs have been made.
3.0
37.
3-302.12; Core; Several squeeze bottles throughout facility are not properly labeled to identify to content of the container. Containers holding food removed from their original packages shall be labeled to identify the common name of the food.
1.0
38.
6-202.13; Core; Sticky fly strips and fly light that does not retain insect are being utilized in back area of facility. The strips are located on the top of a food storage shelf and underneath on another storage shelf. Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device. Advised PIC to discontinue use of these devices.
1.0
43.
3-304.12; Core; Several scoops without handles observed in seasonings on storage shelf in prep area as well as in chicken wing sauce in walk in cooler. Utensils shall have handles and handles shall be stored with handles above the top of food.
0.5
47.
4-501.11; Core; Large make unit at prep line is failing to maintain a temperature of 41 F or less upon arrival for inspection. Equipment shall be maintained in a state of good repair and proper adjustment. PIC has called company to make repairs and is awaiting visit.
0.5
51.
5-205.15; Core; Pipes underneath three compartment sink are leaking onto floor. Pipes are currently being supported by crates underneath. Advised PIC to have this repaired and sealed.
0.0
54.
5-501.114; Core; Drain plug missing from dumpster outside of facility. Drains in receptacles for refuse, recyclables, and returnables shall have plugs in place. Advised PIC to contact trash collection company for replacement.
0.0
55.
6-501.12; Core; Floors underneath equipment throughout has debris build up. Ceilings near air return vents have dust build up. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.0
56.
6-403.11; Core; Employee food and open drink stored on back food storage shelving at time of inspection. Employees shall eat and drink in designated areas where possible contamination cannot occur.
0.5
56.
6-305.11; Core; Phone charger stored on top of slicer near entrance of kitchen. Employees phone observed on top of equipment at cook line. Toothbrush and tooth paste, car care silicone paste, and other utility items stored on top of file cabinet next to dish area. Lockers or other suitable facilities shall be provided for the orderly storage of employees clothing and other possessions.
Location: 511 N Main ST HOLLY SPRINGS, NC 27540 Facility Type: Restaurant Inspection Date: 06/06/2022
Score: 96.5
#
Comments
Points
3.
2-201.11 A,B,C, and E; Priority; 0 points; Facility does not have an employee health policy. The person in charge is responsible for informing all employees of their responsibility to report certain symptoms and diseases to the PIC. CDI-Employee health policy and decision chart given to PIC in both paper and digital forms.
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. 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 provided both a paper and digital form of the plan. 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
22.
3-501.16 (A)(2) and (B); Priority; Several items in the pizza prep cooler were measured over 41F. PIC states that he moves the pizza sauce out of the cooler and keeps it on the counter when busy. This causes the temperature of the pizza sauce to fluctuate; keep pizza sauce in the cooler at all times. If PIC wants to keep it on the counter, it can be held using Time as a Public Health Control to use time instead of temperature to hold the sauce safely. Contact inspector before using this method. Keep lids of cooler closed when possible. Use deep pans in the top of the cooler and fill pans only halfway full to keep foods nearer the cold air. CDI-Foods over 45 were discarded.
1.5
23.
3-501.17; Priority Foundation; 0 points; Gyro meat in the sandwich prep cooler, cooked chicken wings in the pizza prep cooler, and cut tomatoes in the walk-in cooler 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
28.
7-201.11; Priority; Spray bottles of grill cleaner were stored hanging from an equipment shelf with nozzles next to and facing clean equipment. Chemicals and cleaners shall be stored separated from all food, equipment, or other areas which could be contaminated. CDI-Bottles were removed to chemical storage area.
0.0
28.
7-202.12; Priority; Chemicals for treating pests held in the facility do not have information on the label that states that it is allowed in a food establishment. The product is "Black Flag Home Insect Control" EPA #9688-301. Only those chemicals whose manufacturer labeling indicates that it is approved for use in a food establishment may be used in this facility. Verification Required; Remove these chemicals from the facility; they may be discarded or taken to the PIC's home.
1.0
36.
4-302.12; Priority Foundation; Facility only has a dial top thermometer; read 0F when placed in ice bath. Thermometer is out of calibration and is not able to take temperatures of thin foods due to design of the probe. Facility shall have a working, calibrated thermometer onsite at all times which is capable of measuring the temperature of thin masses of foods. Verification Required; Pleas obtain a new food thermometer; highly recommend an inexpensive (less than $10) digital thermometer than can be purchased online or in a restaurant supply store.
0.5
48.
4-302.14; Priority Foundation; Facility does not have test strips onsite for quaternary sanitizer used in the 3 compartment sink. Test strips for sanitizers used shall be held onsite at all times. Verification Required; Please obtain quaternary ammonium sanitizer test strips. PIC took a picture of the test strips used by EHS; Hydrion QT-40. Quaternary sanitizer shall be made to 200-400 ppm.
0.5
49.
4-601.11(B) and (C); Core; 0 points; Bottom of reach-in freezer has significant accumulation of residue. Equipment shall be maintained clean. Clean this area frequently.
0.0
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. 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. 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
Recommend printing the Vomit & Diarrhea Plan as well as the Employee Health Policy and Reference Tree and posting these in the facility (on whiteboard/corkboard/taped to wall/etc) for future inspections. Follow-Up: 06/16/2022
