Holly Springs Restaurant Inspections (Feb. 15 through Feb. 28)
Report covers restaurant health inspection scores and comments for 8 local public and private restaurants.
Holly Springs restaurants inspected between February 15, 2025, and February 28, 2025, include:
Bass Lake Draft House, Date Inspected: 02/18/2025, Score: 97, Grade: A
The Blind Pelican, Date Inspected: 02/17/2025, Score: 97, Grade: A
Chick-Fil-A #2181, Date Inspected: 02/24/2025, Score: 99, Grade: A
China Best, Date Inspected: 02/17/2025, Score: 98, Grade: A
Devils Ridge Golf Club, Date Inspected: 02/18/2025, Score: 94, Grade: A
My Way Tavern, Date Inspected: 02/17/2025, Score: 97, Grade: A
Osha Thai Kitchen and Sushi, Date Inspected: 02/18/2025, Score: 94, Grade: A
Spazio, Date Inspected: 02/18/2025, Score: 99.5, Grade: A
[Note: Details from each inspection can be found below in alphabetical order]
Rules Governing the Sanitation of Food Service Establishments
Rule (15A NCAC 18A .2662 GRADING)
(a) The grading of food establishments is based on a system of scoring. A food establishment that earns a score of at least:
(1) 90 percent shall receive a grade A;
(2) 80 percent and less than 90 percent shall receive a grade B;
(3) 70 percent and less than 80 percent shall receive a grade C.
Permits shall be immediately revoked in accordance with G.S. 130A-23(d) for food establishments receiving a score of less than 70 percent.
BASS LAKE DRAFT HOUSE, 124 BASS LAKE RD, HOLLY SPRINGS, NC 27540
Grade: A
Score: 97
Observations and Corrective Actions
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P)
Black bean burgers observed with a date of 2/6, which exceeds the 7-day shelf life. TCS/RTE foods shall be discarded once the 7-day shelf life has been exceeded.
Corrected During Inspection - PIC voluntarily discarded this product. Discussed the need to date items once pulled from the walk-in freezer and placed under refrigeration to thaw prior to use.6-501.111 Controlling Pests
Roach activity observed throughout the facility, specifically underneath the three-compartment sink and at the prep/cook line. The premises shall be free of insects, rodents, and other pests. Pest control invoices from 2/9/25 and 2/17/25 observed.6-501.12 Cleaning, Frequency and Restrictions (C)
Walls and floors in certain locations have debris buildup.
THE BLIND PELICAN, 120 BASS LAKE RD, HOLLY SPRINGS, NC 27540
Grade: A
Score: 97
Observations and Corrective Actions
3-501.14 Cooling (P)
Large container of clam chowder, which was cooked and cooled from yesterday 2/16, observed at 56°F inside walk-in cooler. Cooling shall be accomplished by cooling food from 135°F to 70°F within 2 hours, then to 41°F within a total of 6 hours. This product did not meet the proper cooling requirements.
Corrected During Inspection - PIC voluntarily discarded this product at the time of inspection.3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P)
Lobster chorizo dip observed in walk-in cooler which was prepared on 2/7/25 had not yet been discarded. Discard temperature control for safety, ready to eat foods once the 7-day shelf life has expired, if it has not been labeled, or if the label is incorrect.
Corrected During Inspection - PIC immediately discarded this item.3-501.15 Cooling Methods (Pf)
Clam chowder was cooled in large, deep container inside the walk-in cooler on the bottom shelf, which did not allow adequate air flow to the product for rapid cooling. Chicken wings inside walk-in cooler were in the process of cooling with lid tightly sealed. Noodles observed cooling inside walk-in cooler in sealed container. Cooling shall be accomplished by using methods such as open/vented shallow pans, smaller portions, large ice baths or ice wands, active stirring, etc. while also ensuring adequate air flow around product to remove the heat.
Corrected During Inspection - PIC voluntarily discarded clam chowder. PIC also vented the other two items observed in the cooling process.3-501.13 Thawing (Pf)
Reduced oxygen packaged fish observed in sealed containers that specifically states to remove the product from the packaging prior to thawing. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to thawing.
Corrected During Inspection - Inspector advised PIC to cut packages open to introduce air to the product or to completely remove the product from its packaging.
CHICK-FIL-A #2181, 801 VILLAGE WALK DR, HOLLY SPRINGS, NC 27540
Grade: A
Score: 99
Observations and Corrective Actions
5-202.12 Handwashing Sinks, Installation (C)
Main handwashing sink in kitchen between ovens and three-compartment sink is only reaching 86°F. Handwashing sink in drive-thru area near ice machine and reach-in cooler is only reaching 82°F. Provide at least 100°F water at all hand sinks.6-301.11 Handwashing Cleanser, Availability (Pf)
Batteries in soap dispenser in salad prep area were dead, therefore soap was not dispensing. All handwashing sinks shall be supplied with soap.
Corrected During Inspection - Batteries were able to be replaced at time of inspection.
CHINA BEST, 632 HOLLY SPRINGS RD, HOLLY SPRINGS, NC 27540
Grade: A
Score: 98
Observations and Corrective Actions
3-501.14 Cooling (P)
Two large containers of lomein noodles, cooked and cooled from yesterday, observed in walk-in cooler at 45°F. Cooling shall be accomplished by cooling the food from 135°F to 70°F within the first two hours then down to 41°F within a total of six hours.
Corrected During Inspection - Inspector provided education on cooling methods to ensure product is split into smaller containers. Advised PIC to discard the product at time of inspection.3-501.15 Cooling Methods (Pf)
Lomein noodles were cooled in large, deep containers that did not allow adequate air flow to the product for rapid cooling. Cooling shall be accomplished by using shallow pans, smaller portions, large ice baths or ice wands, active stirring and ensuring adequate air flow around product to remove the heat.
Corrected During Inspection - Discussed proper cooling methods with PIC to ensure methods are modified moving forward. Advised PIC to discard product.
DEVILS RIDGE GOLF CLUB, 5107 LINKSLAND DR, HOLLY SPRINGS, NC 27540
Grade: A
Score: 94
Observations and Corrective Actions
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P)
Several temperature control for safety/ready-to-eat food items observed that have exceeded the 7-day shelf life. Products to include: ham 2/6/25, vegetable stock 1/10/25, chili 1/24/25, meatloaf 2/6/25, cream cheese 2/8/25, sausage gravy 1/30/25, pork jus 11/17/24, garlic oil 1/23/25, orzo 2/8/25, chicken wings 2/8/25, pico de gallo 2/8/25, short ribs 12/27/24, corned beef 1/31/25. Certain products are cooked, cooled, and frozen, but facility is not redating these products to indicate when they were pulled from the freezer to thaw and hold under refrigeration, therefore accurate disposition is unable to be determined. TCS/RTE foods shall be dated as to when the product was opened or prepared in order to track the 7-day shelf life.
Corrected During Inspection - PIC voluntarily discarded out-of-date products and provided dates on those without dates. Repeat, Corrected During Inspection.3-502.11 Variance Requirement (Pf)
Facility has reduced oxygen packaged items on site. Items to include: smoked duck and raw halibut. Inspector observed vacuum sealing machinery that is being used stored inside office. A food establishment shall obtain a variance before smoking foods, packaging foods using a reduced oxygen packaging method.
Corrected During Inspection - Smoked duck was labeled with a date of 2/6/25, which was observed under refrigeration at the time of inspection, but has not been frozen at all since being prepared. Per PIC this item was smoked/cooked on 2/6 then cooled down and sealed the same day. PIC stated this was not for use, but rather a test product. PIC stated product was also cured with ingredients to include nitrates (Artisan Specialty Foods curing pink salt), kosher salt, and sugar. Halibut was observed inside walk-in freezer. Processes shall be immediately discontinued until a full written approval is obtained from the department. All products were discarded at time of inspection. Corrected During Inspection.8-103.11 Documentation of Proposed Variance and Justification (Pf)
Facility has reduced oxygen packaged items on site. Items to include: smoked duck and raw halibut. Inspector observed vacuum sealing machinery that is being used stored inside office. Before a variance is approved, the information that shall be provided and a variance request shall be submitted to include: A statement of the proposed variance, an analysis of the rationale for how the potential public health hazards will be alternatively addressed by the proposal, a HACCP plan if required that includes the information as it is relevant to the variance request. Inspector provided education on variance requests and what requires a variance approval.
Corrected During Inspection - Smoked duck was labeled with a date of 2/6/25, which was observed under refrigeration at the time of inspection, but has not been frozen at all since being prepared. Per PIC this item was smoked/cooked on 2/6 then cooled down and sealed the same day. PIC stated this was not for use, but rather a test product. PIC stated product was also cured with ingredients to include nitrates (Artisan Specialty Foods curing pink salt), kosher salt, and sugar. Halibut was observed inside walk-in freezer. Processes shall be immediately discontinued until a full written approval is obtained from the department. All products were discarded at time of inspection. Corrected During Inspection.3-501.13 Thawing (Pf)
Tuna observed thawing in sealed reduced oxygen packaging that states on the packaging to remove the item from ROP prior to thawing. Thawing reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment.
Corrected During Inspection - PIC removed these items to cut open packaging for thawing process. Corrected During Inspection.6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
Floors at cook line near fryers and grill are pitting, making them no longer smooth. Walk-in cooler floors are buckling at the seams making floors no longer smooth, cleanable, and nonabsorbent.
MY WAY TAVERN, 301 W CENTER ST, HOLLY SPRINGS, NC 27540
Grade: A
Score: 97
Observations and Corrective Actions
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)
Food storage containers, stored as clean on drying rack, observed with visible food debris build-up. Equipment food contact surfaces and utensils shall be clean to sight and touch.
Corrected During Inspection - PIC immediately removed these items and placed them into the dish area for further cleaning prior to use.4-602.11 (E)
Ice machine has black and pink build-up along inside shield. Clean the equipment and utensils used with non-TCS foods as required to avoid contamination.3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Cold Holding (P)
All temperature control for safety food products observed between 42-50°F inside make unit behind stove top. Temperature control for safety foods to include cheeses, pepperoni, salami, roast beef, turkey, cooked onions, noodles, tomatoes, coleslaw, sour cream, pulled pork. Temperature control for safety foods shall be maintained at 41°F or less.
Corrected During Inspection - PIC immediately voluntarily discarded all foods and restocked the unit using ice underneath products. Per PIC, repair company is scheduled to assess unit today.4-501.11 Good Repair and Proper Adjustment - Equipment (C)
Door to reach-in cooler containing raw meats at prep/cook line is not closing properly, though all items were observed at 41°F or less. Make unit behind stove top is failing to maintain 41°F or less. Equipment shall be maintained in good repair and proper adjustment.
OSHA THAI KITCHEN AND SUSHI, 242 S MAIN ST, HOLLY SPRINGS, NC 27540
Grade: A
Score: 94
Observations and Corrective Actions
2-301.14 When to Wash (P)
Two utensils were accidentally dropped on the ground during cooking and inspector observed employee pick the utensils up with gloved hands and proceeded back to food preparation without removing gloves and washing hands. Employee observed breading raw food products at the fryer, change gloves, then proceeded to handle and plate ready to eat foods. Hands shall be washed after handling soiled equipment or utensils as well as when switching between working with raw food and working with Ready to Eat Food.
Corrected During Inspection - Inspector immediately made PIC aware of these incidents who then advised employees to wash hands.5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)
Main handwashing sink in prep area was blocked by a large dish cart upon inspector's arrival. A handwashing sink shall be maintained so that it is accessible at all times for employee use.
Corrected During Inspection - Cart was moved to appropriate storage location making handwashing sink accessible for use.3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)
Raw shelled eggs observed being stored directly above ready to eat items inside make unit at prep line. Separate types of raw animal foods from ready to eat foods during storage, preparation, holding, and display.
Corrected During Inspection - Inspector advised PIC to either place lid to make unit back on or to immediately relocate this item.3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Cold Holding (P)
Bean sprouts, chopped cabbage, cooked chicken and cooked tofu were observed between 42-48°F sitting on top of items inside top of make unit at prep line. Raw shrimp, raw beef, and raw pork observed inside same make unit between 42-44°F. Pad thai sauce (includes coconut milk) at cook line observed at 45°F. Temperature control for safety foods shall be maintained at 41°F or less.
Corrected During Inspection - Per PIC, these items had recently been moved from the walk-in cooler to the prep line within the last hour. Facility's intention was to utilize Time as a Public Health for these items, but some items did not bear a time stamp, while the others stated 11:30am as the time indication, which, at the time the temperature was taken, has not yet reached 11:30am. Inspector also advised PIC to lower the temperature of make unit by a few degrees to ensure it is maintaining 41°F at all times. All other items were placed on ice to cool back to 41°F quickly.3-501.13 Thawing (Pf)
Snapper observed thawing in sealed reduced oxygen package that states on the package that the product shall be removed from the reduced oxygen environment prior to thawing. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment.
Corrected During Inspection - PIC immediately removed the product to cut open and introduce air to fish for remainder of thawing process.
SPAZIO, 128 BASS LAKE RD, HOLLY SPRINGS, NC 27540
Grade: A
Score: 99.5
Observations and Corrective Actions
3-307.11 Miscellaneous Sources of Contamination (C)
Clean floor duster was stored above food items and clean equipment.
Corrected During Inspection - PIC immediately relocated this item upon discovery.4-501.113 Mechanical Warewashing Equipment, Sanitization Pressure (C)
Hot water dish machine data plate specifically requires 15-30 PSI for the sanitizing cycle, yet the machine is only reaching 8-10 PSI. The flow pressure of the fresh hot water sanitizing rinse in a warewashing machine, as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control value, shall be within the range specified on the machine manufacturer’s data plate and may not be less than 5 PSI or more than 30 pounds per square inch.
Additional Comments
Inspector noted a vacuum sealing machine stored in cabinets in dining room area. There were no vacuum-sealed products on site at the time of the inspection. Discussed proper procedures and approvals that would need to take place if facility is looking to vacuum seal or sous vide in the future.