Holly Springs Restaurant Inspections (Jan. 1 through Jan. 15)
Bellini Italian, Bep Vietnamese, Chipotle, Eggs Up Grill, Harris Teeter Deli & Meat Market, Homegrown Pizza, Lowes Foods Deli & Meats, Lovegrass Kitchen, Mellow Mushroom, Mi Cancun
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.
BELLINI ITALIAN, 7256 GB ALFORD HWY, HOLLY SPRINGS, NC 27540
Grade: A
Score: 97
Observations and Corrective Actions
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P)
Chemical dish machine was registering at 0 ppm at the time of inspection. Maintain sanitizer at correct concentrations when being used to sanitize.
Corrected During Inspection - PIC was able to troubleshoot the machine at the time of inspection to obtain 50 ppm.3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Cold Holding (P)
Salad prep unit registering at 45°F. Spring mix, lettuce, tomato, and roasted red peppers observed at 44-45°F. Temperature control for safety foods shall be maintained at 41°F or less.
Corrected During Inspection - PIC adjusted the temperature of the unit to a lower setting, and temperatures of food products were lowering upon inspector's departure.
BEP VIETNAMESE KITCHEN, 300 S MAIN ST, 124, HOLLY SPRINGS, NC 27540
Grade: A
Score: 96
Observations and Corrective Actions
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)
Large trash can stored in front of handwashing sink basin upon arrival for inspection. Handwashing sinks shall be accessible at all times for employee use.
Corrected During Inspection - Trash can was relocated.7-207.11 Restriction and Storage - Medicines (P) (Pf)
Medicine observed being stored on shelving directly above clean bowls and plates. Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items.
Corrected During Inspection - PIC relocated these items to proper storage location.3-501.13 Thawing (Pf)
Shrimp was observed thawing in standing water upon inspector's arrival. Foods in the process of thawing shall be thawing under cold running water or under refrigeration.
Corrected During Inspection - PIC immediately removed item and placed under cold running water.3-305.11 Food Storage - Preventing Contamination from the Premises (C)
Food items stored directly on floor in walk-in cooler and walk-in freezer. Food shall be stored 6 inches off the floor; Repeat.
CHIPOTLE, 601 VILLAGE WALK DR, HOLLY SPRINGS, NC 27540
Grade: A
Score: 99
Observations and Corrective Actions
6-501.12 Cleaning, Frequency and Restrictions (C)
Heavy debris buildup underneath the cook line and prep lines upon arrival for inspection. Physical facilities shall be cleaned as often as necessary to keep them clean.
REPEAT from previous inspection.
EGGS UP GRILL #31, 4216 LASSITER RD, HOLLY SPRINGS, NC 27540
Grade: A
Score: 98.5
Observations and Corrective Actions
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Cold Holding (P)
Citrus chili crema observed outside of refrigeration upon inspector's arrival, then immediately placed inside make unit. Product was observed at 64°F. French toast batter observed inside reach-in cooler at 50°F. Temperature control for safety foods shall be maintained at 41°F or less.
Corrected During Inspection - PIC immediately discarded items. Inspector discussed utilizing 4-hour Time as a Public Health Control for crema or ensuring it is kept at 41°F. Also discussed not allowing items to sit out on countertops for extended periods of time.5-501.113 Covering Receptacles (C)
Outside cardboard receptacle is missing a lid.6-501.110 Using Dressing Rooms and Lockers (C)
Employees' personal items were stored on top of make unit/prep table directly next to handwashing sink at the entrance of the cook line. Employees' personal belongings shall be stored in a designated area.
HARRIS TEETER #118 DELI, 5277 SUNSET LAKE RD, HOLLY SPRINGS, NC 27540
Grade: A
Score: 95.5
Observations and Corrective Actions
6-301.12 Hand Drying Provision (Pf)
Paper towels were missing from the main handwashing sink at the kitchen entrance/cook line upon arrival for inspection. All handwashing sinks shall be supplied with a hand drying provision.
Corrected During Inspection - Paper towels were immediately replaced.3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Cold Holding (P)
Tuna roll, salmon roll, and crab rolls on display were observed between 48-50°F. Ribs, chicken salad sandwiches, and prepped pizzas were observed between 44-45°F in a cold hold display. Temperature control for safety foods shall be maintained at 41°F or less.
Corrected During Inspection - Sushi was prepped earlier this morning and was not properly cooled down to 41°F prior to cold holding in the display unit. PIC removed these items and placed them into the walk-in freezer for rapid cooling. Items in the cold holding unit closer to the fan were observed at 41°F or less. PIC immediately removed the out-of-temperature items and placed them into the walk-in cooler for further cooling.3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P)
Two opened packages of ham were observed with a prep/open date of 1/5/2025 and had not yet been discarded. Discard food requiring date labels once the time/temperature window has expired, if it is not 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)
Several opened packages of deli meats were observed without a proper date marking label to indicate when the product was opened. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hours.
Corrected During Inspection - PIC advised employees to pull all products and discard items that were not properly labeled.8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval (P/Pf)
Upon arrival for inspection, sushi PIC returned to the prep area and immediately began filling in documentation in the pH log and temperature log without any reference. These temperatures and numbers were being written down for today's date with times as early as 7:00 AM. Inspector inquired with PIC if they were referencing a log elsewhere (paper copy, recorded in phone, etc.), but PIC did not have any reference.
Corrected During Inspection - Inspector observed the past week's documentation was complete and discussed the need to ensure temperatures and pH are being written down immediately after being checked to ensure accuracy.
HARRIS TEETER #118 MEAT MARKET, 5277 SUNSET LAKE RD, HOLLY SPRINGS, NC 27540
Grade: A
Score: 98
Observations and Corrective Actions
3-203.12 Shellstock, Maintaining Identification (Pf)
Facility has kept shellstock tags for the required amount of time, but there were a few that were missing the date of when the last shellstock from the container was sold or served. The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
Corrected During Inspection - PIC discussed this with employees at the time of inspection to ensure ALL tags are dated for the last one sold. Points not deducted as many of the shellstock tags did bear this date.4-903.11(A)(C)
Single-use items observed with food debris buildup. 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.
HOMEGROWN PIZZA, 4928 LINKSLAND DR, HOLLY SPRINGS, NC 27540
Grade: A
Score: 97.5
Observations and Corrective Actions
2-102.12 (A) Certified Food Protection Manager (C)
There isn't a certified food protection manager present at the time of inspection. There must always be a CFPM onsite whenever there is food/equipment prep or handling. The CFPM should be certified through an ANSI-certified course and exam. See ANSI website for a list of approved courses and exams. Recommend having multiple people certified to ensure there is always a CFPM available.7-102.11 Common Name - Working Containers (Pf)
Facility is storing sanitizer in a bottle that is labeled for peroxide cleaner. Working containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label.
Corrected During Inspection - Discussed this with PIC, who stated that these bottles were empty and have not contained peroxide cleaner. Advised facility to label the bottle to correctly identify the contents.
7-201.11 Separation - Storage (P)
Simple Green cleaner was stored along with flour and salt on the storage rack in the outside storage area near the exit door and mop sink. Sanitizer, labeled as peroxide, was stored above clean equipment at the prep line. Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items.
Corrected During Inspection - PIC immediately removed items and placed them in the appropriate chemical storage area.
3-501.13 (A), (B), (C) Use approved thawing methods (Pf)
Meatballs were observed thawing at room temperature upon arrival for inspection. Thawing shall be accomplished under refrigeration or under cold running water.
Corrected During Inspection - PIC immediately placed meatballs into the walk-in cooler for further thawing.4-602.13 Nonfood Contact Surfaces (C)
Shelving, pizza oven, sides of equipment, and top of dish machine have debris buildup. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.6-501.12 Cleaning, Frequency and Restrictions (C)
Walls and floors around equipment and the dish area have debris buildup.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
Ceiling tile peeling above dish drying/storage rack in the dish area.
6-501.110 Using Dressing Rooms and Lockers (C)
Personal belongings were stored on top of flour bags in the side storage area. Employee personal belongings shall be stored in a designated area.
6-202.11 Light Bulbs, Protective Shielding (C)
Lighting above the exit door in the dish area is missing protective shielding. Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens, or single-use articles.
LOWES FOODS #207 DELI, 112 BASS LAKE RD, HOLLY SPRINGS, NC 27540
Grade: A
Score: 96
Observations and Corrective Actions
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Cold Holding (P)
All deli meats stored in the top of the make unit at the front sandwich prep line were observed between 42-53°F. Items in the outer cold hold display that were stacked, such as boneless chicken and baked potatoes, were observed between 42-45°F. Temperature control for safety foods shall be maintained at 41°F or less.
Corrected During Inspection - PIC removed all items that were stacked too high in the cold hold display for discard. All sandwich meat registering above 41°F was due to employees having them out of time during prep (less than 2 hours). These items were immediately removed and placed in the walk-in cooler for rapid cooling down to 41°F.3-304.14 Wiping Cloths, Use Limitations (C)
Sanitizer bucket underneath the slicer and underneath the prep table were registering below 100 ppm (quaternary ammonia). Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Corrected During Inspection - PIC immediately removed these items and discarded contents, then refilled with sanitizer at the proper concentration.4-602.13 Nonfood Contact Surfaces (C)
Shelving in the walk-in cooler has residue buildup. Doors and insides of the meat and cheese display unit have debris buildup along the tracks of doors. Greasy residue is building up on the side of the hood above fryers.5-205.15
Piping of the wash compartment was not properly sealed, causing standing water on the floors. Maintain a plumbing system in good repair.6-501.12 Cleaning, Frequency and Restrictions (C)
Floors in the walk-in freezer, underneath the dish area, and underneath cooking equipment have debris buildup. Walls underneath the three-compartment sink have buildup. Ceilings have dust buildup near air returns.
LOWES FOODS #207 MEATS SEAFOOD, 112 BASS LAKE RD, HOLLY SPRINGS, NC 27540
Grade: A
Score: 99
Observations and Corrective Actions
3-203.12 Shellstock, Maintaining Identification (Pf)
Facility has failed to record the date as to when the last shellstock from the batch was sold on the most recent shellstock tags. Retain tag on the bag of shellstock until empty. Record the date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days.
Corrected During Inspection - Inspector provided education on this violation and observed tags from months prior that did bear the date in which the last shellstock was sold. Facility will ensure dates are being recorded moving forward.4-602.13 Nonfood Contact Surfaces (C)
Shelving in walk-in coolers has debris buildup. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.6-501.13 Cleaning Floors, Dustless Methods (C)
Dust buildup along ceilings in the walk-in freezer. Floors in walk-in coolers and freezers have debris buildup.
LOVEGRASS KITCHEN, 300 S MAIN ST, STE 108, 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)
Facility has failed to date mark temperature control for safety, ready to eat items such as sliced turkey, cooked mushrooms, and ready to eat salmon. Temperature control for safety, ready to eat items that are under refrigeration for more than 24 hours shall be dated to indicate the date in which they were prepared or when the original packaging was opened.
Corrected During Inspection - PIC was able to identify when the products were opened or prepared in order to properly date these items.6-202.13 Insect Control Devices, Design and Installation (C)
A fly light was installed on the shelving above the front food prep area (close to main handwashing sink). This specific fly light is not designed to collect fragments inside of the unit when impelled, which can result in insect fragments collecting onto shelving and food prep surfaces.5-501.115 Maintaining Refuse Areas and Enclosures (C)
Litter and debris build up inside dumpster corral at the time of inspection. The dumpster enclosure shall be maintained and kept clean.
MELLOW MUSHROOM, 124 COLLINS CROSSING RD, SUITE 101, 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)
Slicer has food residue build up along small parts and crevices. Equipment food contact surfaces and utensils shall be clean to sight and touch.
Corrected During Inspection - PIC removed slicer for further cleaning prior to use.3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Cold Holding (P)
Spicy beer cheese and beer cheese inside reach in cooler at cook line were observed at 50°F. Ricotta inside ice bath observed at 50°F. Basil pesto sauce in squeeze bottle observed at 60°F. Temperature control for safety foods shall be maintained at 41°F or less.
Corrected During Inspection - PIC voluntarily discarded all items holding above 41°F.3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
All temperature for safety, ready to eat foods inside small make unit at cook line were not properly date marked to indicate when the item was opened or prepared. Items to include red sauce, cut tomatoes, cooked sausage, etc. Pizza sauce underneath pizza make unit bear dates that state 12/14, rather than 1/14 which is the date they were actually prepared per PIC. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs.
Corrected During Inspection - PIC voluntarily discarded all items inside unit. Labels on pizza sauce were modified to correct date. Inspector discussed the importance of ensuring dates are accurate and that all TCS/RTE foods are properly labeled.4-203.13 Pressure Measuring Devices, Mechanical Warewashing Equipment (C)
Pressure gauge on hot water dish machine is only reaching 10-11 PSI, whereas the data plate requires 15-25 PSI. Pressure measuring devices that display the pressures in the water supply line for fresh hot water sanitizing rinse shall be accurate to 2 pounds per square inch in the range indicated on the manufacturer's data plate.5-205.15
Maintain a plumbing system in good repair. Plumbing to dish machine spray sink has detached, therefore causing standing water onto floor.
MI CANCUN, 324 GRAND HILL PL, HOLLY SPRINGS, NC 27540
Grade: A
Score: 94.5
Observations and Corrective Actions
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P)
Chemical dish machine was operating at 0 ppm chlorine. Chemical dish machines shall maintain sanitizer at correct concentrations when being used to sanitize.
Corrected During Inspection - Chlorine sanitizer bucket was very low on sanitizer and was not properly feeding into the machine. After troubleshooting and replacing sanitizer with a new container, the machine was operating at the required 50 ppm. Inspector advised that all dishes that were previously sent into the dish machine be sent into the machine again now that it is operating per data plate requirements.3-501.14 Cooling (P)
Two large containers of cheese dip, made yesterday, observed cooling in large, deep containers with lids tightly sealed and stacked on top of one another registering between 43-45°F. Cooling shall be accomplished by cooling the product from 135°F to 70°F within the first 2 hours and down to 41°F within a total of six hours. Cooling shall be accomplished by cooling the food in shallow containers, in smaller portions, and using containers that facilitate heat transfer.
Corrected During Inspection - PIC removed to discard immediately. Repeat, Corrected During Inspection, Verification Required.3-501.15 Cooling Methods (Pf)
Two large containers of cheese dip, made yesterday, observed cooling in large, deep containers with lids tightly sealed and stacked on top of one another. Cooling shall be accomplished by cooling the food in shallow containers, in smaller portions, and using containers that facilitate heat transfer.
Corrected During Inspection - PIC removed to discard immediately. Repeat, Corrected During Inspection, Verification Required.6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
Floor tiles missing or in poor repair along cook line.6-501.12 Cleaning, Frequency and Restrictions (C)
Standing water observed on floors near cook line and in dish area.