Holly Springs Restaurant Inspections (Mar. 1 through Mar. 14)
Report covers restaurant health inspection scores and comments for Chaska Indian, Dave's Hot Chicken, Firehouse Subs, and Sheetz.
Holly Springs restaurants inspected between March 1, 2025, and March 14, 2025, include:
Chaska Indian, Date Inspected: 03/13/2025, Score: 95, Grade: A
Dave's Hot Chicken, Date Inspected: 03/12/2025, Score: 88.5, Grade: B
Firehouse Subs, Date Inspected: 03/10/2025, Score: 99, Grade: A
Sheetz, Date Inspected: 03/14/2025, Score: 98, 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.
CHASKA INDIAN CUISINE
Grade: A
Score: 96
Date Inspected: 03/13/2025
Observations and Corrective Actions
16 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) Immersion blender that has not been used today observed with food debris build up. Knife stored on magnetic block above prep sink has 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 to be washed, rinsed and sanitized.
20 3-501.14 Cooling (P) Rice pudding, which was cooked and cooled yesterday, observed inside walk in cooler in large 5 gallon container at 58 F in the middle of the product. Chicken tikka masala and chicken tikka, cooked and cooled yesterday, were observed between 50-54 F. Cooling shall be accomplished by cooling the food from 135 F to 70 F within the first two hours and down to 41 F within a total of six hours. These product did not make the proper cooling parameters of 41 F within 6 hours.
Corrected During Inspection - PIC voluntarily discarded all products at time of inspection.
33 3-501.15 Cooling Methods (Pf) Rice pudding was cooled in large 5 gallon container that was too deep for proper cooling.
Chicken dishes were cooled in large portions and deep containers with lids covering the product and stacked on top of one another. Cooling shall be accomplished by cooling products in shallow containers, loosely covering or uncovering the product to allow adequate air flow to product, stirring product, using ice baths, etc. Corrected During Inspection - Products were voluntarily discarded at time of inspection.
35 3-501.13 Thawing (Pf) Facility observed thawing lamb at room temperature, rather than under refrigeration or under cold running water. Thawing take place under cold running water or under refrigeration. Corrected During Inspection - PIC provided cold running water to flow over product for proper thawing.
55 6-501.12 Cleaning, Frequency and Restrictions (C) Dust and residue build up along air vents throughout facility. Physical facilities shall be maintained and kept clean
DAVE'S HOT CHICKEN
Grade: B
Score: 88.5
Date Inspected: 03/12/2025
Observations and Corrective Actions
16 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) Several pieces of equipment such as lids and food storage containers, stored as clean, above three compartment sink and on storage rack observed with visible food debris build up. Immersion blender stored on shelving above prep sinks observed with caked on flour build up. Equipment food contact surfaces shall be clean to sight and touch. Food contact equipment shall be washed, rinsed, and sanitized after use or every 4 hours if in constant use. Inspector advised PIC to remove items and clean prior to use, but due to repeat/ongoing violation verification is required to ensure a long term solution and corrective action. Verification required.
20 3-501.14 Cooling (P) Raw chicken observed inside walk in cooler in containers that are stacked on top of one another. While the raw chicken on top is reaching 41 F or less, then chicken underneath (in the middle) is only reaching 43-45 F. The time stamp on this container states the product was prepared and seasoned before 7:54am. Two temperatures were taken of this product with more than 30 minutes in between and the product is still registering at 43-45 F. The four hour limit has been met and this product has still not yet reached 41 F. Cooling with ingredients (such as those used to make the slurry/seasoning) shall be accomplished by cooling food within 4 hours to 5C (41F) or less. Verification required.
22 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Several shelves full of raw chicken observed between 47-49 F inside the left thawing cabinet. Raw chicken inside make unit at cook line observed between 42-44 F. Sliced cheese in small container underneath make unit observed at 50 F. Larger container of sliced cheese observed between 42-44 F. Temperature control for safety foods shall be maintained at 41 F or less. Upon discussion with two managers, it was discovered that a new thawing cycle had been started for this thawing cabinet, even though the chicken was already thawed. Per the manual for the thawing cabinet, it specifically states that the product itself shall not exceed 41 F during this process, though the ambient temperature of the unit may exceed 41 F to facilitate the thawing process. Upon initially checking the internal temperatures of the product, the external temperature gauge was registering at 43 F.
Per managers, this cycle, at maximum, would only be 10 hours long. When the temperatures were initially assessed, the timer read ~6 hours and 45 minutes of remaining time left within the thaw cycle, therefore the product had not reached a 4 hour time limit. Manager on duty advised employee to take all product to the walk in freezer to quickly cool back down to 41 F. Raw chicken inside top of make unit registering above 41 F could be due to the lid of the unit being left open.
Advised PIC to ensure lid stays closed as much as possible and advised PIC to lower the temperature of this unit to ensure product remains at 41 F or less at all times. Inspector asked manager if cheese had recently been prepared. From discussion it seems as though the cheese may have been left out on top of the unit and then placed back under make unit to keep cold. Verification required.
28 7-204.11 Sanitizers, Criteria - Chemicals (P) Quaternary ammonia sanitizer in three compartment sink as well as in sanitizer buckets were registering at 500ppm. Sanitizer shall be provided at correct concentrations, diluting as required. Per facilities sanitizer guidance sheet, above three compartment sink, the quaternary ammonia shall be between 150-400ppm. Corrected During Inspection - Inspector advised manager to dilute the solution to ensure concentration is between the required ppm. Manager diluted solution to reach 200ppm. Inspector also advised PIC to have equipment assessed for proper calibration. Manager stated that the unit was replaced two days ago.
33 3-501.15 Cooling Methods (Pf) Raw chicken is being cooled down after mixing with seasonings in stacked containers with tight fitting lids, which does not allow adequate air flow for rapid cooling. Corrected During Inspection - Inspector discussed ways to speed up the cooling process after prep, such as using colder water, adding ice, utilizing smaller food storage containers with lids off to facilitate heat transfer, etc. Verification required
49 4-602.13 Nonfood Contact Surfaces (C) ;Shelving where clean dishes are stored has debris build up. Sides of equipment have debris build up. Shelving throughout has food build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
55 6-501.12 Cleaning, Frequency and Restrictions (C) ) Walls and floors throughout have flour, food debris and grease build up. Physical facilities shall be maintained and clean.
FIREHOUSE SUBS #1052
Grade: A
Score: 96
Date Inspected: 03/10/2025
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.
21 3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) One of the two containers of meatballs were observed between 105-113 F inside steam unit. Chili and potato soup observed between 105-133 F inside steam unit.
Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - Per PIC, these items have only been inside the unit for about two hours. PIC immediately reheated meatballs to 165 F + and voluntarily discarded thechili and potato soup.
28 7-201.11 Separation - Storage (P) Spray bottle of spic and span glass and disinfecting cleaner observed being stored on top of prep table where meat preparation was taking place. Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. Corrected During Inspection - Item was immediately relocated to proper chemical storage area.
49 4-602.13 Nonfood Contact Surfaces (C) Food debris build up inside small make unit at prep line. Food debris build up observed on outsides of microwaves and on inside of portion cup storage bin. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation
55 6-501.12 Cleaning, Frequency and Restrictions (C) Walls surrounding make units, around trash cans, and behind prep tables have debris build up.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Wall joint around wall that is shared between mop sink and office space is no longer sealed. Physical facilities shall be maintained in good repair.
SHEETZ #659
Grade: A
Score: 99
Date Inspected: 03/14/2025
Observations and Corrective Actions
55 6-501.12 Cleaning, Frequency and Restrictions (C) Floors underneath soda dispenser have build up. Debris build up along floors in walk in cooler and underneath stationary equipment.