Holly Springs Restaurant Inspections (Feb. 1 through Feb. 14)
Report covers restaurant health inspection scores and comments for 22 local public and private restaurants.
Holly Springs Restaurants Inspected between February 1, 2025, and February 14, 2025 include:
AMC Holly Springs #4007, Date Inspected: 02/14/2025, Score: 97, Grade: A
Aye Toro, Date Inspected: 02/12/2025, Score: 98, Grade: A
China Uno, Date Inspected: 02/05/2025, Score: 96, Grade: A
Cristo's Bistro, Date Inspected: 02/12/2025, Score: 98.5, Grade: A
Fiesta Mexicana #6, Date Inspected: 02/03/2025, Score: 97, Grade: A
Hickory Tavern #29, Date Inspected: 02/03/2025, Score: 96, Grade: A
Nightingale, Date Inspected: 02/13/2025, Score: 97.5, Grade: A
Kobe Hibachi Sushi, Date Inspected: 02/05/2025, Score: 96, Grade: A
Mamma Mia Italian Bistro, Date Inspected: 02/13/2025, Score: 97.5, Grade: A
Mr. Cancun, Date Inspected: 02/05/2025, Score: 96.5, Grade: A
Olive Garden #4441, Date Inspected: 02/10/2025, Score: 98, Grade: A
Panda Garden, Date Inspected: 02/12/2025, Score: 98, Grade: A
Panera Bread #6039, Date Inspected: 02/14/2025, Score: 99.5, Grade: A
Pimiento Tea Room, Date Inspected: 02/11/2025, Score: 99.5, Grade: A
Seqirus Cafe, Date Inspected: 02/10/2025, Score: 99.5, Grade: A
Smashed Burgers & Cocktails, Date Inspected: 02/13/2025, Score: 94, Grade: A
Taziki's Mediterranean Cafe, Date Inspected: 02/11/2025, Score: 98, Grade: A
Texas Roadhouse #594, Date Inspected: 02/14/2025, Score: 99, Grade: A
Thai Thai Cuisine, Date Inspected: 02/05/2025, Score: 95.5, Grade: A
The Club at 12 Oaks, Date Inspected: 02/11/2025, Score: 92, Grade: A
UNC Health Rex Hospital Kitchen, Date Inspected: 02/13/2025, Score: 98.5, Grade: A
Zaxby's #44901, Date Inspected: 02/10/2025, Score: 96, 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.
AMC HOLLY SPRINGS 9, 320 GRAND HILL PL, HOLLY SPRINGS, NC 27540
Grade: A
Score: 97
Inspection Date: 02/14/2025
Observations and Corrective Actions
5-202.12 Handwashing Sinks, Installation (C)
Handwashing sink in women's restroom near manager's office is only registering at 75°F. Provide at least 100°F water at handsinks. All employees to wash hands in restrooms closest to kitchen's exit on theater main hallway side.5-203.11 Handwashing Sinks - Numbers and Capacities (Pf)
The only handwashing sink in men's restroom closest to manager's office does not turn on. Establishment is required to maintain the required number of handwashing sinks required by law and for convenient use by employees in areas required by the NC Food Code.
Corrected During Inspection - All employees are to use the restroom closest to the kitchen's exit on the theater main hallway side as all handwashing sinks are operational with hot water of at least 100°F. Manager is currently in the process of repairing handwashing sink.4-501.11 Good Repair and Proper Adjustment - Equipment (C)
Accumulation of unused, nonfunctional equipment noted throughout facility's storage. Cold water faucet is not operational at handwashing sink closest to chicken breading station. Dish machine is currently not in operation, though facility does have a three-compartment sink and are currently using this method for dishwashing. Make unit behind oven is not operating properly. At the time of inspection, all items were stored on ice and meeting 41°F or less, but unit was off. Equipment shall be maintained in good repair and proper adjustment.6-501.12 Cleaning, Frequency and Restrictions (C)
Dust build-up on walls and on ceilings above equipment near soda dispensers and popcorn prep in kitchen.
AYE TORO, 303 MATTHEWS DR, HOLLY SPRINGS, NC 27540
Grade: A
Score: 98
Inspection Date: 02/12/2025
Observations and Corrective Actions
2-301.14 When to Wash (P)
Employee with gloved hands observed using tongs to place raw chicken onto the grill, but the handles of the utensil were stored directly on top of raw chicken, therefore gloved hands were soiled. Employee then proceeded to handle tortillas and place them onto the grill to be heated for service. Employees were also observed wiping soiled gloves onto towels that are stored in the front of their apron rather than changing gloves when they become soiled. Wash hands after handling soiled equipment or utensils, during food preparation, as often as necessary to remove soil and contamination, and to prevent cross-contamination when changing tasks. Also wash hands when switching between working with raw food and working with ready-to-eat food.
Corrected During Inspection - Discussed storing tongs in a better manner that prevents them from being submerged into raw animal foods to prevent this from occurring as well as ensuring employees are not wiping hands on towels. PIC created a solution for tongs by placing stainless steel insert pans that will store tongs which will eliminate handles from contacting raw food product. PIC also discussed the importance of handwashing and glove changes to avoid hands or gloves being wiped onto dry towels.
CHINA UNO, 308 VILLAGE WALK DR, HOLLY SPRINGS, NC 27540
Grade: A
Score: 96
Inspection Date: 02/05/2025
Observations and Corrective Actions
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)
Sticker residue build-up on outsides of dishes that were stored as clean above three-compartment sink. Large black containers, also stored as clean above three-compartment sink, have visible food debris build-up. Equipment food contact surfaces and utensils shall be clean to sight and touch.
Corrected During Inspection - PIC immediately removed items to further clean prior to use.3-305.11 Food Storage - Preventing Contamination from the Premises (C)
Noted food products on the floor inside the walk-in freezer. Food shall be stored in a clean, dry location where it is located six inches off the floor. Discussed ensuring food is stored off the floor to avoid cross-contamination. Repeat4-602.13 Nonfood Contact Surfaces (C)
Ice build-up on shelving inside walk-in freezer. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.5-501.113 Covering Receptacles (C)
Cardboard dumpster is missing a lid on top, therefore cannot be completely covered. Receptacles outside shall have tight-fitting lids/doors. Receptacles for refuse, recyclables, and returnables shall be durable, cleanable, insect- and rodent-resistant, leakproof, and non-absorbent.
CRISTO'S BISTRO, 5217 SUNSET LAKE RD, HOLLY SPRINGS, NC 27540
Grade: A
Score: 98.5
Inspection Date: 02/12/2025
Observations and Corrective Actions
3-501.13 Thawing (Pf)
Red snapper and salmon observed thawing in sealed reduced oxygen packaging that states on the package that the product shall be removed from the package prior to thawing. Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water.
Corrected During Inspection - Discussed this with PIC who then advised employees to cut open the packaging to introduce air into the product.4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C)
Pizza boxes that are stored in small space behind the side of the walk-in cooler are stored directly on floor. Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.6-501.12 Cleaning, Frequency and Restrictions (C)
Floors underneath dish machine and ice machine have debris build-up. Walls behind cook line and fryers have debris build-up. Physical facilities shall be maintained and kept clean.
FIESTA MEXICANA #6, 428 VILLAGE WALK DR, HOLLY SPRINGS, NC 27540
Grade: A
Score: 97
Inspection Date: 02/03/2025
Observations and Corrective Actions
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot Holding (P)
Refried beans and shredded chicken observed in reach-in warmer at 125°F. Shredded chicken and refried beans observed in steam unit between 105-115°F. Temperature control for safety foods shall be maintained at 135°F or higher.
Corrected During Inspection - PIC immediately advised employees to place both products back onto stove top to reheat up to 165°F. Discussed the importance of reheating foods properly to 165°F and holding once reheated at 135°F.3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
At the time of inspection, all temperature control for safety foods inside coolers were observed without date marking indicators. Items to include cooked chicken, cooked beef, carnitas, tamales, salsa, cheese sauce, corn, etc. Temperature control for safety, ready-to-eat foods that remain under refrigeration for more than 24 hours shall be dated to indicate when the product was opened or prepared.
Corrected During Inspection - Discussed the importance of PIC monitoring these items to ensure employees are properly dating TCS/RTE foods. Advised PIC to properly date these items and to discard any products that have exceeded the 7-day shelf life.
HICKORY TAVERN #29, 401 VILLAGE WALK DR, HOLLY SPRINGS, NC 27540
Grade: A
Score: 96
Inspection Date: 02/03/2025
Observations and Corrective Actions
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Cold Holding (P)
Salmon, cooked chicken, salsa, and corn observed at 45°F inside make unit behind oven. Temperature control for safety foods shall be maintained at 41°F or less.
Corrected During Inspection - PIC voluntarily discarded these items and adjusted the temperature of the unit to a lower setting. All other TCS products inside this unit were observed at 41°F or less. Full points were not deducted at this time as noticeable improvement from previous inspection was observed.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 rice, ham, turkey, corned beef, hot dogs, etc. were observed without a date marking indicated inside make units at prep line and cook line. Date mark/label all TCS foods that are ready-to-eat once opened or prepared if held more than 24 hours.
Corrected During Inspection - PIC labeled all food products to accurately reflect when these items were prepared or opened.7-204.11 Sanitizers, Criteria - Chemicals (P)
Sanitizer buckets were observed at 0 ppm (quaternary ammonia) due to the sanitizer container in the dispenser at the three-compartment sinks, where buckets are filled, being completely empty. Sanitizer shall be provided at proper concentrations (200-400 ppm quaternary ammonia).
Corrected During Inspection - PIC replenished the sanitizer, discarded current contents, and replaced with sanitizer at proper concentration.3-302.15 Washing Fruits and Vegetables (C)
Avocados stored inside make unit at prep line still have stickers intact, therefore have not been thoroughly washed. Ensure fruits and vegetables have been properly washed prior to use.6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
Air intake vent grate has fallen and is now missing, therefore walls above storage shelving have dust build-up.
NIGHTINGALE, 300 S MAIN ST, 312, HOLLY SPRINGS, NC 27540
Grade: A
Score: 97.5
Observations and Corrective Actions
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P)
Cooked short rib observed with prep date of 1/17/25, cooked mushrooms with prep date of 2/5/25, and mushroom dip with date of 1/30/25 all of which have exceeded the 7-day shelf life and had not yet been discarded. Discard TCS/RTE foods once time/temperature 7-day shelf life window has expired, if it has not been labeled, or if the label is incorrect.
Corrected During Inspection - PIC voluntarily discarded these items.3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
Cooked short ribs, cooked broccolini, and goat cheese observed without a date marking indicator. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hours.
Corrected During Inspection - Inspector advised PIC to label products with accurate prep/open date.7-202.11 Restriction - Presence and Use (P)
Fruit fly strip observed hanging on storage rack in dish area. Manufacturer's instructions specifically state that this product is not for use in a food preparation facility. Use poisonous or toxic materials according to the manufacturer's label and ensure product is approved for use in commercial food service only.
Corrected During Inspection - PIC immediately removed these items at time of inspection.7-204.11 Sanitizers, Criteria - Chemicals (P)
Sanitizer bucket underneath prep table observed above 500ppm of quaternary ammonia. Provide sanitizer at correct concentrations, diluting as required.
Corrected During Inspection - Sanitizer was discarded and able to be refilled with sanitizer at appropriate concentration.
KOBE HIBACHI SUSHI, 515 N MAIN ST, HOLLY SPRINGS, NC 27540
Grade: A
Score: 94.5
Observations and Corrective Actions
2-102.12 (A) Certified Food Protection Manager (C)
Facility does not have a person in charge with the Food Protection Manager Certification. The person in charge shall be a certified food protection manager.3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot Holding (P)
Cooked rice observed sitting at room temperature above flat top with an internal temperature of 103°F. Cooked vegetables (onion, zucchini, broccoli) observed sitting in pan beside grill at 70°F. Temperature control for safety foods shall be maintained at 135°F or higher.
Corrected During Inspection - Discussed this violation with PIC to ensure these products are cooled rapidly, reheated back to 165°F, maintained at 135°F, or are utilizing a 4-hour Time as a Public Health Control. PIC stated the rice would be reheated and what was left of mixed vegetables were discarded.6-501.111 Controlling Pests
Roach activity observed in women's restroom as well as on pipes and water lines underneath the three-compartment sinks. The premises shall be maintained free of insects, rodents, and other pests. Pest control invoice from 1/17/25 observed. Owner contacted company to perform another service, which will take place in the next couple of days.4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
Cutting board observed being stored behind the faucet handles of the prep sinks, therefore is exposed to splash. Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.4-602.13 Nonfood Contact Surfaces (C)
Cooking equipment behind cook line and underneath hood has grease accumulation. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.6-501.12 Cleaning, Frequency and Restrictions (C)
Walls behind cooking equipment have grease build-up. Walls behind make units have dust build-up. Walls and floors underneath cooking equipment have build-up. Physical facilities shall be maintained.
MAMMA MIA ITALIAN BISTRO HS, 300 S MAIN ST, STE 200, HOLLY SPRINGS, NC 27540
Grade: A
Score: 98.5
Observations and Corrective Actions
3-501.14 Cooling (P)
Marinara, which was prepared yesterday, observed at 63°F inside the walk-in cooler. Cooling shall be accomplished by cooling the product from 135°F to 70°F within the first 2 hours, then to 41°F within a total of six hours. This product did not meet the 6-hour cooling requirement.
Corrected During Inspection - PIC immediately discarded this product at the time of inspection.3-501.15 Cooling Methods (Pf)
Marinara was cooled in a large, deep container on the bottom shelf of the walk-in cooler right next to the door. Cooling shall be accomplished by cooling the product in shallow containers, continuously stirring the product, utilizing ice baths or ice wands, and ensuring there is adequate airflow to the product for rapid cooling.
Corrected During Inspection - Inspector encouraged PIC to utilize ice wands and split the product into two smaller containers. PIC immediately discarded the product.
MR. CANCUN, 325 N MAIN ST, HOLLY SPRINGS, NC 27540
Grade: A
Score: 93
Observations and Corrective Actions
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.3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot Holding (P)
Cooked ground beef observed sitting out on stove top at 112°F. Temperature control for safety foods shall be maintained at 135°F or higher.
Corrected During Inspection - Inspector advised employees to reheat the product up to 165°F and hold hot at 135°F or higher or begin rapidly cooling the product as it was cooked less than an hour ago, per PIC. Ground beef was placed into walk-in freezer to rapidly cool.3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Cold Holding (P)
Sour cream inside ice bath observed at 45°F. Salsa inside walk-in cooler observed at 45°F. Salsa inside reach-in cooler observed at 45°F. Salsa sitting out at room temperature on top of chip warmer observed at 62°F. Temperature control for safety foods shall be maintained at 41°F or less.
Corrected During Inspection - Salsa at room temperature on top of chip warmer was discarded. Inspector advised facility to keep salsa at 41°F or less and gave the option to utilize a 4-hour Time as a Public Health Control for the salsa that goes out to tables for dining. Ice inside ice bath was only reaching the bottom of the container of sour cream, therefore inspector discussed the need to keep ice at the very top edges of the container to ensure product remains at 41°F or less.
OLIVE GARDEN #4441, 107 GRAND HILL PL, HOLLY SPRINGS, NC 27540
Grade: A
Score: 96.5
Observations and Corrective Actions
6-301.11 Handwashing Cleanser, Availability (Pf)
Soap was not provided at the handwashing sink at the kitchen entrance from the server wait station. All handwashing sinks shall be supplied with handwashing cleanser.
Corrected During Inspection - PIC replenished soap at the time of inspection.6-301.12 Hand Drying Provision (Pf)
Paper towels were not dispensing at the handwashing sink at the cook line. All handwashing sinks shall be supplied with a hand drying provision.
Corrected During Inspection - PIC replaced paper towels at the time of inspection.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)
Dishes that were stored as clean on the drying rack in the prep area, near the storage and walk-in cooler area, as well as underneath the prep station had visible sticker residue, plastic wrap residue, and buildup. Equipment food contact surfaces and utensils shall be clean to sight and touch.
Corrected During Inspection - PIC removed items for further cleaning prior to use. Inspector suggested storing items in areas that will not result in food debris buildup from prep.8-103.12 Conformance with Approved Procedures (P)
Pasta e fagioli soup was reheated to 152°F rather than the required 165°F at the time of inspection. Per facility's HACCP plan, these items shall be reheated to 165°F within two hours prior to hot holding.
Corrected During Inspection - Inspector took reheating temperature immediately after the employee removed the item from the rethermalizer and placed it into a stainless steel pan into the steam unit for hot holding, which registered at 152°F. Once observed, the inspector brought this to the attention of the PIC, who immediately removed the item for further reheating to achieve 165°F. Per PIC, this item had only been reheating in the rethermalizer for under an hour, therefore the product had not yet reached the 2-hour mark for the 165°F reheat requirement and was able to be properly reheated per facility's HACCP plan and per Food Code requirements.Inspector observed facility's February HACCP logs, which showed that the cooling data points for soups and sauces using ROP/Cook chill were missing at the two-hour and six-hour times on certain days. Facility's HACCP plan requires that these data points are recorded for all items in the cooling process at both the two-hour mark and final six-hour mark.
Corrected During Inspection - Inspector provided education on the facility's HACCP plan and the requirements, which were also addressed on the educational visit with the general manager. Inspector emphasized the importance of proper training and documentation per the approval from the state.5-205.15 Plumbing
Sprayer hose in the dish area is constantly leaking as well as the atmospheric vacuum breaker on the hot water dish machine. Maintain a plumbing system in good repair.
PANDA GARDEN, 5249 SUNSET LAKE RD, HOLLY SPRINGS, NC 27540
Grade: A
Score: 98
Observations and Corrective Actions
2-401.11 Eating, Drinking, or Using Tobacco (C)
Employee open drinks being stored on prep table where rice steamer is located at the front entrance to the cook/prep line. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of the employee’s hand, container, and exposed food, clean equipment, utensils, etc. Employees shall only eat and drink in designated areas where the contamination of exposed food, clean equipment, etc. cannot result.7-207.11 Restriction and Storage - Medicines (P)
Neosporin ointment, prescription medication, and another medicine bottle were observed being stored above food prep surface. Store labeled, employee medications to prevent contamination of food, equipment, and other food service-related items.
Corrected During Inspection - PIC relocated all medication to proper storage location.7-204.11 Sanitizers, Criteria - Chemicals (P)
Facility was utilizing a low splash, linen-scented bleach for sanitizing solutions. Sanitizers shall be used in accordance with the EPA-registered label use instructions.
Corrected During Inspection - Discussed this with PIC to ensure only regular bleach is being used and advised PIC to discard any sanitizing solutions that have been created with this product. Facility had regular bleach on hand, which will be utilized for food contact surfaces. Advised PIC that the scented or low splash bleaches, per instructions, are only for cleaning things such as floors or restrooms, etc.
PANERA BREAD #6039, 231 GRAND HILL PL, HOLLY SPRINGS, NC 27540
Grade: A
Score: 99.5
Observations and Corrective Actions
6-501.12 Cleaning, Frequency and Restrictions (C)
Floors in walk-in cooler, walk-in freezer, and underneath equipment have debris build-up. Ceilings around air vents in front prep area above main handwashing sink and POS system have dust build-up.
PIMIENTO TEA ROOM, 200 N MAIN ST, HOLLY SPRINGS, NC 27540
Grade: A
Score: 99.5
Observations and Corrective Actions
4-602.13 Nonfood Contact Surfaces (C)
Small amount of dust build-up along shelving on prep table next to handwashing sink where utensils are stored. Dust build-up on outsides of baker’s rack next to cook line. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.6-501.12 Cleaning, Frequency and Restrictions (C)
Dust build-up on fans stored above reach-in coolers. Small amount of dust build-up on ceiling around air curtain AC unit above three-compartment sink. Dirt build-up behind dish machine and on surrounding pipes behind dish area.
SEQIRUS CAFE, 475 GREEN OAKS PKY, HOLLY SPRINGS, NC 27540
Grade: A
Score: 99.5
Observations and Corrective Actions
3-501.13 Thawing (Pf)
Tuna observed thawing inside walk-in cooler in sealed reduced oxygen packaging that states on the package to remove the product from the packaging prior to thawing. Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water.
Corrected During Inspection - Item was still in a frozen state, therefore was immediately removed and cut open to introduce air into the product for further thawing.
SMASHED BURGERS & COCKTAILS, 242 S MAIN ST, STE 118, HOLLY SPRINGS, NC 27540
Grade: A
Score: 94
Observations and Corrective Actions
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.3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Cold Holding (P)
Six types of cheeses (havarti, swiss, cheddar, american, shredded cheese blend, and pepper jack) all observed between 42-55°F on ice bath. Chicken wings observed at 45°F cold holding in unit next to macaroni and cheese, rotel dip, and cheese dip. Black beans and corn stored inside make unit observed at 45°F. Temperature control for safety foods shall be maintained at 41°F or less.
Corrected During Inspection - Advised PIC to discard items. Discussed with PIC the importance of supplying the correct amount of ice to product to cover all sides of the container as well as implementing a 4-hour Time as a Public Health Control for these items.7-201.11 Separation - Storage (P)
Four containers of air duster were observed being stored on top shelf above make unit at prep line. Butane observed being stored along with single-use items and food on push cart. Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items.
Corrected During Inspection - These items were immediately relocated to proper chemical storage area.7-207.11 Restriction and Storage - Medicines (P)
Burn gel ointment stored on push cart next to single-use items and container of food. Store labeled, employee medications to prevent contamination of food, equipment, and other food service-related items.
Corrected During Inspection - Item was immediately relocated to proper storage location.3-305.11 Food Storage - Preventing Contamination from the Premises (C)
Food boxes stored directly on floor in walk-in cooler and walk-in freezer. Store food in a clean, dry location, not exposed to contamination at least 6 inches above the floor.4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C)
Box of paper single-use plate liners observed being stored directly on floor on storage rack. Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.5-205.15 Plumbing System (C)
Pipes underneath three-compartment sink are not completely sealed, therefore are slowly leaking. Maintain a plumbing system in good repair.
TAZIKI'S MEDITERRANEAN CAFE, 108 GRAND HILL PL, HOLLY SPRINGS, NC 27540
Grade: A
Score: 96.5
Observations and Corrective Actions
3-401.11 Raw Animal Foods - Cooking (P)
Cooked salmon was prepared on the grill and transferred to the prep table to complete an order, yet the salmon was 120°F internally. Raw animal foods shall be cooked to the required temperatures (145°F for fish).
Corrected During Inspection - Inspector intervened and advised employee to place the salmon back onto the grill until it reached 145°F.3-501.14 Cooling (P)
Lettuce that was prepped today observed inside walk-in cooler at 62°F. Per PIC, this item completed the washing and prep process around 9-10 AM. Quickly cool TCS foods that are prepared at an ambient temperature to 41°F within 4 hours.
Corrected During Inspection - Inspector advised PIC to immediately place lettuce into smaller containers with lids off, closest to the fan, to ensure 41°F is met.3-501.15 Cooling Methods (Pf)
Lettuce, that was washed and prepped today, is observed cooling in a large, deep container that is tightly sealed on the bottom shelf during the cooling process, which is not allowing adequate airflow for rapid cooling. Cooling shall be accomplished by utilizing open/vented shallow pans, large ice baths, and active stirring, ensuring cold air flows around the product to cool it quickly.
Corrected During Inspection - Inspector advised PIC to immediately place lettuce into smaller containers with lids off, closest to the fan, to ensure 41°F is met.4-602.13 Nonfood Contact Surfaces (C)
Shelving above and below the main prep area has food debris build-up. Shelving inside the walk-in cooler has food debris build-up. Ice build-up observed on shelving of walk-in freezer. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.6-501.12 Cleaning, Frequency and Restrictions (C)
Walls and floors in the dish area have debris build-up. Walk-in freezer floors have ice build-up. Physical facilities shall be maintained and clean.
TEXAS ROADHOUSE #594, 201 GRAND HILL PL, HOLLY SPRINGS, NC 27540
Grade: A
Score: 94
Observations and Corrective Actions
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)
Sanitizer bucket was stored directly in the basin of the handwashing sink in the walk-in meat prep cooler. Employee observed using front handwashing sink to fill a small plastic portion container with water for use at the grill. All handwashing sinks shall remain accessible at all times for employee use. Handwashing sinks shall be for handwashing only.
Corrected During Inspection - PIC immediately removed the bucket to make the sink accessible. Inspector educated PIC on handwashing sink usage to ensure water for food prep is being used from prep sinks, not handwashing sinks.4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (Pf)
The rinse gauge on the hot water dish machine was only registering between 140-142°F. In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold shall be at least 180°F.
Corrected During Inspection - Facility converted the dish machine to a chlorine sanitizing method and contacted the company to assess the machine.3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot Holding (P)
Cooked mushrooms observed inside the steam unit holding at 120°F. Cheese sauce observed hot holding inside reach-in warmer drawers at 90°F. Temperature control for safety foods shall be maintained at 135°F or higher.
Corrected During Inspection - PIC voluntarily discarded these items.3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Cold Holding (P)
Four-door cooler underneath the main grill in the front cook area is registering between 42-45°F. Items inside include raw chicken, beef tips, T-bone steaks, and sirloins. Temperature control for safety foods shall be maintained at 41°F or less.
Corrected During Inspection - PIC lowered the set temperature of this unit to ensure proper cooling.3-501.15 Cooling Methods (Pf)
Cooked ribs were observed cooling in large, stacked containers that were completely covered inside the walk-in cooler. Cooling shall be accomplished by using shallow pans, ice baths, ice wands, portioning items into smaller portions, and uncovering/loosely covering items for adequate airflow.
Corrected During Inspection - Employee immediately removed all containers and placed ribs onto sheet pans in a speed rack inside the walk-in freezer to cool quickly.4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C)
Clean dishes observed being stacked while still wet on drying rack in the dish area. Equipment shall be stored in a self-draining position that allows for air drying.4-602.13 Nonfood Contact Surfaces (C)
Food debris build-up inside cooler drawers, inside reach-in coolers, and on shelving where clean dishes are stored. Shelving inside the walk-in meat cooler has debris build-up. Grease build-up observed on cooking equipment. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
THAI THAI CUISINE, 108 OSTERVILLE DR, HOLLY SPRINGS, NC 27540
Grade: A
Score: 95.5
Observations and Corrective Actions
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)
Open container of raw shelled eggs and raw beef stored directly above open containers of ready-to-eat items inside make unit at prep line. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables.
Corrected During Inspection - PIC rearranged the make unit, placing raw shell eggs and raw beef on the bottom and all ready-to-eat foods on the top shelf.7-207.11 Restriction and Storage - Medicines (P)
Employee's medicine bottle stored on shelving above food prep area. Store labeled, employee medications to prevent contamination of food, equipment, and other food service-related items.
Corrected During Inspection - PIC immediately relocated the item to a proper storage location.6-501.111 Controlling Pests
Fruit flies present throughout the facility at the time of inspection. The premises shall be maintained free of insects, rodents, and other pests.6-202.13 Insect Control Devices, Design and Installation (C)
"Zevo" fly light plug-in installed directly over the prep table next to the handwashing sink. Insect control devices shall not be installed over a food prep area. Dead insects and fragments shall be prevented from being impelled onto or falling on exposed food, clean equipment, utensils, etc.6-501.12 Cleaning, Frequency and Restrictions (C)
Walls and floors around equipment have debris and dust build-up. The physical facility shall be cleaned as often as necessary to keep them clean. Repeat
THE CLUB AT 12 OAKS, 2004 GREEN OAKS PKWY, HOLLY SPRINGS, NC 27540
Grade: A
Score: 92
Observations and Corrective Actions
2-102.12 (A) Certified Food Protection Manager (C)
Facility does not have a Food Protection Manager Certification. The person in charge shall be a certified food protection manager.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)
Slicer on back prep table, which has not been in use today, has visible food debris build-up on all parts. Sheet pan and container lids stored underneath prep tables have debris build-up. Equipment food contact surfaces shall be clean to sight and touch.
Corrected During Inspection - Advised PIC to further clean this equipment prior to use. Slicer and other dirty equipment that was observed were sent to dish area for further cleaning.4-602.11 (E) Equipment and Utensils - Cleaning Frequency (C)
Ice machine has black build-up along shield insert. Clean the equipment and utensils used with non-TCS foods as required to avoid contamination.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P)
Chemical dish machine was registering at 0 ppm upon inspector's arrival. Facility was actively washing dishes at this time. Dish machine shall operate per data plate specification, which states a concentration of at least 50 ppm.
Corrected During Inspection - PIC was able to replace sanitizer and troubleshoot the machine to reach 50 ppm.3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
Several temperature control for safety, ready-to-eat foods observed that have been under refrigeration for more than 24 hours that do not have date marking indications. Items include cut melons (cantaloupe and honeydew), cooked prime rib, cooked pork, cooked vegetable lasagna, cooked ribs, cooked beef, beef stew, ham, turkey, mashed potatoes, vodka sauce, ahi tuna, edamame, etc.
Corrected During Inspection - Inspector advised PIC to label items appropriately or discard expired items.3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P)
Several TCS/RTE foods observed with prep dates that exceed the 7-day shelf life. Items include cooked rice (1/23/25), cooked beef (1/24/25), cooked duck (12/11/24), vegetable couscous (12/11/24), potato cakes (1/24/25), cooked eggplant (1/30/25), onion gravy (1/18/25), risotto (1/23/25), and cooked duck (1/8/25).
Corrected During Inspection - Advised PIC to discard all products past the 7-day shelf life and appropriately date items to reflect when they were opened or prepared.3-501.13 Thawing (Pf)
Roast beef observed thawing in prep sink at room temperature. Tuna and salmon observed thawing in reduced oxygen packaging that states on packaging that the product shall be removed from packaging prior to thawing.
Corrected During Inspection - Cold running water was turned on to flow over roast beef for the remainder of thawing. Inspector provided education on ROP thawing of fish, and packages were cut open to introduce air.
UNC HEALTH REX HOLLY SPRINGS HOSPITAL KITCHEN, 850 S MAIN ST, HOLLY SPRINGS, NC 27540
Grade: A
Score: 98.5
Observations and Corrective Actions
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
Roast beef inside make unit at prep line did not bear a date to indicate when the product was opened. Temperature control for safety, ready-to-eat foods shall be dated if under refrigeration for more than 24 hours in order to track the 7-day shelf life.
Corrected During Inspection - PIC voluntarily discarded product.3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P)
Roasted garlic observed with a prep date of 1/27/25 as well as meat sauce with a prep date of 1/29/25, both of which have exceeded the 7-day shelf life and had not yet been discarded. Discard TCS/RTE foods once the time/temperature window has expired, if it has not been labeled, or if the label is incorrect.
Corrected During Inspection - Advised PIC to discard items at time of inspection.Noticeable progress with date marking system observed compared to previous inspection, therefore half points have been deducted. If noted on future inspection, full points will then be deducted.
ZAXBY'S #44901, 101 GRAND HILL PL, HOLLY SPRINGS, NC 27540
Grade: A
Score: 96
Observations and Corrective Actions
5-202.12 Handwashing Sinks, Installation (C)
Hot water at handwashing sink in raw chicken breading area was only registering at 76°F. Handwashing sinks shall be supplied with hot water of at least 100°F.
Corrected During Inspection - Hot water was turned on at time of inspection and reached 103°F.3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot Holding (P)
Chicken wings hot holding underneath heat lamp observed between 125-133°F. Temperature control for safety foods shall be maintained at 135°F or higher.
Corrected During Inspection - PIC voluntarily discarded.3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Cold Holding (P)
Coleslaw inside make unit observed at 48°F. Sliced tomatoes inside make unit observed at 45°F. Raw chicken tenders on ice bath observed at 46°F. Temperature control for safety foods shall be maintained at 41°F or less.
Corrected During Inspection - Per PIC, coleslaw had only been inside the make unit on the prep line for less than 30 minutes, therefore item was immediately placed into walk-in cooler for rapid cooling back to 41°F or less. Ice bath for raw chicken was not covering the product, therefore needed less product or more ice. PIC reduced product and supplied more ice to rapidly cool back to 41°F.6-501.12 Cleaning, Frequency and Restrictions (C)
Dust build-up on ceilings above cook line. Food and debris build-up on floors underneath equipment. Physical facilities shall be maintained and clean. Repeat