Holly Springs Restaurant Inspections (Dec. 1 through Dec. 16)
Harris Teeter Starbucks (Village Walk), Harris Teeter Starbucks (Sunset Lake Rd.), Blaze Pizza (Grand Hill Pl.), Starbucks (Grand Hill Pl.), Michelangelo's Pizza (GB Alford)
1. Harris Teeter #311 Starbucks (324 Village Walk, Holly Springs, NC)
Inspection Date: 12/05/2024
Grade: A
Score: 98.5
Violations:
Summary: Paper towels were missing from the handwashing sink.
6-301.12 Hand Drying Provision (Pf): "Upon arrival for inspection, there wasn't paper towels provided at the handwashing sink. All handwashing sinks shall be provided with a hand drying provision. Corrected During Inspection - Paper towels were sitting on top of prep table, but were placed at handwashing sink."Summary: Fruit flies were observed under prep sink cabinets.
6-501.111 Controlling Pests (C): "Large accumulation of fruit flies observed underneath prep sink cabinets. The premises shall be maintained free of insects, rodents, and other pests."Summary: Debris buildup was noted under equipment, drains, walls, and floors.
6-501.12 Cleaning, Frequency and Restrictions (C): "Drains, walls and floors underneath equipment have debris build up. Physical facilities shall be maintained and clean."
2. Harris Teeter #118 Starbucks (5277 Sunset Lake Rd, Holly Springs, NC)
Inspection Date: 12/12/2024
Grade: A
Score: 99
Violations:
Summary: Floors under equipment had debris buildup (repeat issue).
6-501.12 Cleaning, Frequency and Restrictions (C): "Floors underneath equipment have debris build up. Physical facilities shall be maintained clean.; Repeat"
3. Blaze Pizza #1193 (316 Grand Hill Pl, Holly Springs, NC)
Inspection Date: 12/16/2024
Grade: A
Score: 96.5
Violations:
Summary: No certified food protection manager was initially on site.
2-102.12 (A) Certified Food Protection Manager (C): "Upon arrival for inspection, there was not a person in charge with the Food Protection Manager Certification. The person in charge shall be a certified food protection manager. Corrected During Inspection - CFPM arrived during inspection."Summary: Sauces and cheeses in the make unit exceeded safe holding temperatures.
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P): "Make unit holding sauces and cheeses on prep line observed at 45 F (see temperature chart for temperatures). Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC removed all items from existing cooler and transferred them into another cooler maintaining 41 F or less. PIC stated that the temperatures were registering at 41 F or less inside this unit earlier in the day, but due to increasing temperatures at the time of inspection has submitted a work order to have the unit assessed. Cooler was replaced with cooler maintaining 41 F or less until 41 F can be achieved once unit is evaluated."Summary: Shelving and inside surfaces of units had debris and standing water buildup.
4-602.13 Nonfood Contact Surfaces (C): "Shelving throughout has debris build up. Insides of make units have debris and standing water build up.. Inside of reach in freezer has ice build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation."Summary: Walls and floors under equipment had debris buildup.
6-501.12 Cleaning, Frequency and Restrictions (C): "Walls and floors surrounding underneath equipment have debris build up. Physical facilities shall be maintained clean."
4. Starbucks #19453 (185 Grand Hill Pl, Holly Springs, NC)
Inspection Date: 12/03/2024
Grade: A
Score: 97
Violations:
Summary: No certified food protection manager was on site.
2-102.12 (A) Certified Food Protection Manager (C): "At the time of the 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."Summary: Coconut milk and other dairy items were above safe temperatures.
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P): "Container of coconut milk was left out on the counter and was observed at 53 F. Half and half, 2% milk, and whole milk observed between 45-53 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC moved these items to back dish area for write off and were voluntarily discarded."Summary: Chemicals were stored improperly near sink and drying areas.
7-201.11 Separation - Storage (P): "Chemicals observed being stored on the prescraping drainboard of the three compartment sink as well as above the sanitizing and air drying drainboard. Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. Corrected During Inspection - Advised PIC to place items in proper chemical storage location."Summary: Sanitizer concentration in wiping cloth trays was insufficient.
3-304.14 Wiping Cloths, Use Limitations (C): "Sanitizer trays of quaternary ammonia observed at 0 ppm. Hold in-use wiping cloths in properly concentrated sanitizer between uses. (200-400 ppm quaternary ammonia) Corrected During Inspection - Sanitizer trays contents were discarded and refilled to proper concentration at time of inspection."Summary: Cabinets and floors had debris buildup; vents were dusty.
4-602.13 Nonfood Contact Surfaces (C): "Inside of cabinets throughout have debris build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation."Summary: Floors were in poor condition, not smooth or cleanable.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C): "Floors throughout front prep area are essentially down to concrete and in some areas have rocks present. The condition of the floors in the current state means that they are not smooth, not easily cleanable, and they are not nonabsorbent. Indoor floors shall be smooth, durable, and easily cleanable for areas where food operations are conducted. Facility is having to power wash the floors to keep them clean."Summary: Debris buildup was noted on floors and air return vents.
6-501.12 Cleaning, Frequency and Restrictions (C): "Debris build up along floors under equipment, Dust build up on air return vents in back prep area."
5. Michelangelo's Pizza (7280 GB Alford Hwy, Holly Springs, NC)
Inspection Date: 12/02/2024
Grade: A
Score: 95
Violations:
Summary: No certified food protection manager was on site (repeat issue).
2-102.12 (A) Certified Food Protection Manager (C): "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.; Repeat"Summary: Back prep handwashing sink was blocked by a sheet tray.
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf): "Handwashing sink in back prep area was inaccessible due to large sheet tray being stored on top of basin. Handwashing sinks shall be accessible at all times for employee use. Corrected During Inspection - PIC immediately removed this item upon inspector's arrival."Summary: Expired ravioli was observed.
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P): "Ravioli observed with a date of 11/19 that has not yet been discarded. Temperature control for safety, ready to eat foods foods shall be discarded once the 7 day shelf life has been met. Corrected During Inspection - PIC voluntarily discarded this product at time of inspection."Summary: Several ready-to-eat foods were missing proper date marking.
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf): "Several temperature control for safety, ready to eat foods such as meatballs, red sauce, penne, ham, sausage, marinara, etc. were not properly date marked to indicate the date in which the product was prepared or when the original packaging was opened in order to track the 7 day shelf life. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Corrected During Inspection - Advised PIC to date products that were missing labels in order to determine the 7 day shelf life."