Holly Springs Restaurant Inspections (Mar. 15 through Mar. 31)

Inspection scores and comments for Buffalo Wild Wings, Greek Basma, Hampton Inn Suites Breakfast Holly Springs, Hibachi Japan, IHOP, Jersey Mike's, McDonald's, Mi Cancun, and Sonic Drive-In.

Apr 01, 2025

[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.

BUFFALO WILD WINGS #439
121 Grand Hill Pl, Holly Springs, NC
Inspection Date: 03/24/2025
Grade: A
Score: 96

Observations and Corrective Actions

16 4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (Pf) The final rinse of the hot water dish machine is only reaching 122 F rather than the 180 F requirement per the data plate. The temperature of the fresh water sanitizing rinse as it enters the manifold may not be more than 194 F or less than 180 F. Facility is able to utilize the three compartment sink to wash, rinse, and sanitize food contact surfaces, though this is a repeat violation. PIC placed "out of order" sign on the dish machine and will ensure dish machine is not in use. Verification required.

4-703.11 Hot Water and Chemical - Methods (P) At the time of the inspection, the hot water dish machine was only reaching 147F on the utensil surface temperature per inspectors DishTemp thermometer. After being clean, equipment food contact surfaces and utensils shall be sanitized in hot water mechanical operations by achieving a utensil surface temperature of 160 F. Facility is able to utilize the three compartment sink to wash, rinse, and sanitize food contact surfaces, though this is a repeat violation.

PIC placed "out of order" sign on the dish machine and will ensure dish machine is not in use. Verification required.

Per PIC, the first work order was placed on 2/21/25 to have the existing Hobart dish machine repaired. Company assessed unit and made repairs to machine until new EcoLab dish machine could be delivered and be installed. New dish machine came on 3/17/25 and a new ticket was submit to have the machine installed. On 3/21/25 company came to install the new machine and discovered it would need an outlet to be created for the unit by an electrician. The electrician was scheduled to come 3/23/25, but company did not show. Manager on duty called company to check the status of the outlet installation so the new machine can finally be installed. PIC also called company to come back to assess the existing machine to ensure it is operating per the data plate requirements until the new unit can be installed and utilized.

4-602.11 (E ) Outer parts of soda dispensers have sticky residue build up on the unit closest to the bar. Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.

47 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Tape observed holding the top drawer of the freezer at the prep line together. Gaskets on tops of make units are in poor repair and are not secured. Tops of make unit also have exposed screws hanging from the unit that are not properly secured. Equipment shall be maintained in a good repair and proper adjustment.

49 4-602.13 Nonfood Contact Surfaces (C) Inside of cooler and freezers have debris build up inside and inside of containers inside the drawers. Food debris build up observed on the outsides of the sauce containers at prep line. Shelving inside walk in chicken cooler have debris build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.

GREEK BASMA
7272 GB Alford Hwy, Holly Springs, NC
Inspection Date: 03/17/2025
Grade: A
Score: 97.5

Observations and Corrective Actions

23 3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) Temperature control for safety, ready to eat foods such as lettuce, tomato, hummus, baba ganoush, all of which were prepared yesterday are not properly date marked.

TCS/RTE foods shall be date marked if under refrigeration for more than 24 hours in order to track the 7 day shelf life. Corrected

During Inspection - PIC was able to label these items at the time of inspection.

55 6-501.12 Cleaning, Frequency and Restrictions (C) Dust build up along ceilings in back and front prep area surrounding air return vents

HAMPTON INN SUITES BREAKFAST HOLLY SPRINGS
1050 S Main St, Holly Springs, NC
Inspection Date: 03/18/2025
Grade: A
Score: 98

Observations and Corrective Actions

2 2-102.12 (A) Certified Food Protection Manager (C)Facility does not have a certified Food Protection Manager at time of inspection. The person in charge shall be a certified food protection manager who has shown proficiency of required information though passing a test that is part of an accredited program. Per hotel manager, payment has been submitted to ServSafe and class will be able to be scheduled in the next couple weeks.

55 6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Cove baseboard missing from bottom portion of walls in mop sink room. Physical facilities shall be maintained in good repair. Discussed making repairs to these areas with person in charge.

HIBACHI JAPAN
7216 GB Alford Hwy, Holly Springs, NC
Inspection Date: 03/26/2025
Grade: A
Score: 98.5

Observations and Corrective Actions

28 7-102.11 Common Name - Working Containers (Pf) Chemical spray bottle observed in dish area that was not proper labeled to identify the contents. Working containers of poisonous or toxic materials and personal care items shall bear a label. Corrected

During Inspection - PIC labeled container at time of inspection

7-204.11 Sanitizers, Criteria - Chemicals (P) Chlorine sanitizer bucket in back dish area observed between 250-300ppm, rather than the 50-200ppm requirement. Sanitizer shall be provided at correct concentrations, diluting as required. Corrected During

Inspection - PIC diluted the solution to achieve 200ppm.

35 3-501.13 Thawing (Pf) Dumplings and spring rolls observed thawing at room temperature on prep table near rice warmers. Kani crab sticks observed thawing in standing water at prep line near cook line. Thawing shall be accomplished under refrigeration or by placing product under cold running water. Corrected During Inspection - Dumplings and spring rolls were immediately removed and place into freezer, while kani was taken to prep area to slice and refrigerate immediately after.

IHOP #2130
7304 GB Alford Hwy, Holly Springs, NC
Inspection Date: 03/20/2025
Grade: A
Score: 99.5

Observations and Corrective Actions

42 3-302.15 Washing Fruits and Vegetables (C) Avocados inside make unit at prep line still have stickers in tact. Fruits and vegetables shall be washed thoroughly prior to use. Advised PIC to remove stickers prior to washing and ensure items are washed prior to use.

49 4-602.13 Nonfood Contact Surfaces (C) Standing water observed inside reach in cooler at prep line. Ice build up along top of reach in freezer next to fryers. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.

JERSEY MIKE'S #3176
242 Grand Hill Pl, Holly Springs, NC
Inspection Date: 03/27/2025
Grade: A
Score: 97.5

Observations and Corrective Actions

28 7-207.11 Restriction and Storage - Medicines (P) Bottle of ibuprofen observed being stored directly on top of prep table. Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. Corrected

During Inspection - Product was moved to proper storage location

49 4-602.13 Nonfood Contact Surfaces (C) Outsides of bulk food storage bins underneath back prep table have food debris build up. Shelving in certain locations, such as in walk in cooler and in back storage area, and under prep tables have debris build up as well as inside make units. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.;

Repeat

55 6-501.12 Cleaning, Frequency and Restrictions (C) Floors and walls surrounding equipment throughout facility has debris build up. Splatter build up observed on ceilings in back prep area above prep table and prep sink. Physical facilities shall be maintained and kept clean.

56 6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) Open employee food and drinks being stored directly on top of prep table in back area. Designated areas for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.

6-305.11 Designation - Dressing Areas and Lockers (C) Employees key and hat stored on shelving above food prep table in back area along with other items for restaurant use. Employee jackets observed being stored with soda bag in boxes in back area.

Designate and use an area for the orderly storage of employees' clothing and possessions.

MCDONALD'S #32242
7100 GB Alford Hwy, Holly Springs, NC
Inspection Date: 03/17/2025
Grade: A
Score: 98

Observations and Corrective Actions

8 2-301.14 When to Wash (P) Employee observed placing raw meat onto grill with blue gloves on, then changed from blue gloves directly to white gloves and proceeded to handle ready to eat bread without a handwashing step in between. Employees shall wash hands when switching between working with raw food and working with ready to eat food. Corrected During Inspection -

Discussed with manager on duty, who provided education to employee immediately, then employee proceeded to wash hands and proceed back to food preparation.

39 3-307.11 Miscellaneous Sources of Contamination (C) Employee observed scooping ice out of the ice bin in the drive thru with a plastic single use cup rather than the ice scoop. Food shall be protected from miscellaneous sources of contamination.

Corrected During Inspection - Upon observation, PIC addressed this with employee to ensure ice scoop is utilized.

MI CANCUN
324 Grand Hill Pl, Holly Springs, NC
Inspection Date: 03/31/2025
Grade: A
Score: 96

Observations and Corrective Actions

13 3-202.15 Package Integrity (Pf) Severely dented cans of tomato product present and were in the process of being utilized for food preparation. Food packaging must be in good condition, intact, and without dents. Corrected During Inspection - Discussed the public health concern with dented cans with the PIC who then removed these items from being used.

22 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Chorizo, raw beef, raw steak, raw chicken, spinach, raw shrimp, and cut tomatoes observed between 42-46 F inside low boy cooler under grill at cook line.

Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Product was placed inside unit this morning, per PIC. PIC stated that refrigeration company was onsite this morning repairing this unit. Inspector spoke with repair tech who stated that when he arrived the unit was registering in the higher 50's F and stated the coils needed cleaning, but the unit did not need freon. The external thermometer was registering at 46 F at the time of the inspection.

Inspector advised employees to either supply ice to products inside or to remove the items and cool them down to 41 F prior to use. Items to include chorizo, raw beef, raw steak, raw shrimp, raw chicken, spinach and cut tomatoes. Items were registering at

41 F prior to inspectors departure. Inspector also advised PIC to monitor this unit to ensure 41 F ambient temperature/internal temperature are achieved and can be maintained.

23 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) Chicken tenders observed with a date mark of 3/22/25, though employee stated this was an old date that was not an accurate reflection of when this product was originally opened, this exceeds the 7 day shelf life. Temperature control for safety, ready to eat foods shall be discarded once the 7 day shelf life has been met. Corrected During Inspection - Discussed proper date marking requirements to ensure products are discarded once the 7 day shelf life has been met, but also discussed monitoring date marking indicators to ensure their accuracy. Product was able to be properly labeled during inspection.

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) Cooked peppers observed without a date mark to indicate when the product was originally prepared. Temperature control for safety foods shall be dated if under refrigeration for more than 24 hours in order to track the 7 day shelf life. Corrected During Inspection - Product was properly dated at time of inspection to reflect the original cook date, which occurred two days ago.

39 3-305.11 Food Storage - Preventing Contamination from the Premises (C) Food items in containers stored directly on floor underneath shelving in walk in cooler. Food shall be stored at least 6 inches off of floor.

54 5-501.113 Covering Receptacles (C) Dumpster lids are missing from the recycling cardboard bin in the outside enclosure. Keep dumpster and outside waste containers covered with tight-fitting lids or doors.

5-501.114 Using Drain Plugs (C) Drain plugs are missing from both dumpsters in the outside enclosure. Drains in dumpsters and waste containers shall have drain plugs in place.

SONIC DRIVE-IN #3975
700 Cayman Ave, Holly Springs, NC
Inspection Date: 03/20/2025
Grade: A
Score: 96

Observations and Corrective Actions

22 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Lettuce, sliced tomatoes, shredded cheese and sliced cheese observed between 42-54 F inside top of make unit at prep line. Liquid eggs inside reach in cooler at cook line observed at 50 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During

Inspection - At time of inspection, the holding area underneath this unit was registering at 41 F or less. The cooler was set on 38F and the items in the top of the unit were being stored on ice. Items at the top of the make unit that were failing to maintain 41 F or less were stacked too high and above the fill line, therefore was not getting cold air circulation from unit or from ice bath. PIC removed and voluntarily discarded product that was overfilled to ensure product was maintained at 41 F or less. Discussed utilizing the bottom of the unit, not overfilling product, and utilizing proper ice bath methods. PIC voluntarily discarded liquid eggs in reach in cooler.

55 6-501.12 Cleaning, Frequency and Restrictions (C Dust and grease build up along ceilings above reach in cooler and freezer at cook line. Standing water observed on floors underneath shelving in back area next to prep sink. Grease build up behind and underneath cooking equipment .Physical facilities shall be maintained clean.; Repeat

6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Floor tiles missing underneath fryer. Cove base in poor repair behind slushie machine in front prep area, next to walk in freezer door, and behind water heater. Walls are not properly sealed surrounding the back door and underneath electric panel in back area. Wall joint next to handwashing sink in back prep area is not properly sealed.

56 6-202.11 Light Bulbs, Protective Shielding (C) Protective shielding is missing on the light fixture above the main make unit at the prep line. Shield lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

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