Holly Springs Restaurant Inspections (Jan. 16 through Jan. 31)
Acme Pizza, Bass Lake Draft House, Bojangles, Chili's, First Watch, Frankie Frankk's, KFC / Taco Bell, Manhattan Pizza, Randy's Pizza, Tijuana Flats, Townhall Burger
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.
ACME PIZZA CO, 204 VILLAGE WALK DR, HOLLY SPRINGS, NC 27540
Grade: A
Score: 94
Inspection Date: 01/31/2025
Observations and Corrective Actions
5-203.11 Handwashing Sinks - Numbers and Capacities (Pf)
At the time of inspection, the main handwashing sink on the front cook/prep line was not functional as the faucet handles have been removed. Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. At the time, employees are utilizing handwashing sink in the bar area, which is accessible for use. Verification required.5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)
Large box observed being stored on top of handwashing sink basin at main cook/prep line, therefore handwashing sink is inaccessible. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Verification required.3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Cold Holding (P)
All temperature control for safety foods stored underneath make unit in center of prep/cook line are registering at 45°F. Items to include two containers of ham, ricotta cheese, cooked chicken, cooked beef. Temperature control for safety foods shall be maintained at 41°F or less.
Corrected During Inspection - Advised PIC to relocate TCS food items being stored underneath unit to another location that is maintaining at 41°F or less until unit can be assessed. The doors to the unit do not stay closed and are not level, therefore cold air is escaping from underneath the unit.6-501.111 Controlling Pests
Small accumulation of fruit flies present throughout back prep area. The premises shall be maintained free of insects, rodents, and other pests. Half points deducted as improvement is being noted.4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C)
Pizza boxes stored directly on floor in office/storage room. 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.4-501.11 Good Repair and Proper Adjustment - Equipment (C)
Faucet handles to main handwashing sink in cook/prep line have been removed. Gaskets on make unit at far end of cook line are in poor repair. Outer doors on make unit in center of cook/prep line behind oven are not flush, therefore cold air is leaving unit making it difficult to maintain 41°F or less. Leak observed from ceiling inside walk-in cooler.6-501.12 Cleaning, Frequency and Restrictions (C)
Floors and walls underneath dish machine have heavy build up. Hood has dust and debris build up. Ceilings surrounding air returns in dish area and cook line have dust build up. Facilities shall be maintained and clean. Notable improvement observed, therefore half points have been deducted.
BASS LAKE DRAFT HOUSE, 124 BASS LAKE RD, HOLLY SPRINGS, NC 27540
Grade: B
Score: 87
Inspection Date: 01/27/2025
Observations and Corrective Actions
2-103.11(A-P) Person in charge Pf
At the time of the inspection, the person in charge was not properly ensuring that rules for food safety and handling were being met. -Pf The person in charge shall ensure employees are properly maintaining the temperatures of time/temperature control for safety foods during hot and cold holding through daily oversight of the employee' routine monitoring of food temperatures. At the time of the inspection several cold holding units were observed with temperatures above 41 F. The person in charge shall also ensure employees are preventing cross-contamination of ready to eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. At the time of the inspection bare hand contact with ready to eat foods was observed. Verification required.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.3-301.11 Preventing Contamination from Hands (P)
Person in charge observed handling ready to eat hamburger buns as well as tossing seasoning onto fries inside mixing bowl with bare hands. Food employees may not contact exposed, ready to eat foods with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. Inspector intervened at the time of observation and employee donned gloves and continued working. Verification required.3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Cold Holding (P)
All temperature control for safety foods inside large make unit at the end of the prep line observed between 45-50 F. Items to include corn, pico de gallo, chicken salad, cooked onions, meatloaf, cheeses, black bean burgers, lettuce and tomato. Temperature control for safety items, such as lettuce and spring mix, in the top of the make unit in the center of the prep line observed at 45 F. Ground beef and raw chicken in low boy cooler underneath grill observed at 45 F. Temperature control for safety foods shall be maintained at 41 F or less. All lids to make units were open upon inspector's arrival. Lids were then closed on all units and temperature of the unit on the farthest end of the prep line was adjusted to meet lower temperature. Drawer containing ground beef and raw chicken was not properly shut when temperature of the products were first taken. All other TCS products inside low boy cooler were observed at 41 F or less. Once drawer was closed, the products reached 41 F or less. Temperature of the unit were lowering upon inspectors departure, but was not at 41 F or less. Unit that was registering between 45-50 F was completely empty upon inspectors departure. PIC voluntarily discarded spring mix, romaine, corn, black beans, and cooked onions. Cheeses and lettuce from inside the make unit were moved into walk in cooler. Inspector advised PIC to discard all TCS products inside unit registering between 45-50 F, but PIC refused as some items were moved to different cold holding units. Verification required.6-501.111 Controlling Pests
Roach activity observed throughout facility, specifically underneath three compartment sink and at cook line. The premises shall be free of insects, rodents, and other pests.4-501.11 Good Repair and Proper Adjustment - Equipment (C)
Make unit at far end of prep line was failing to maintain 41 F or less at the time of inspection. Temperature adjustments were made to lower temperature of make units at the time of inspection.4-602.13 Nonfood Contact Surfaces (C)
Speed racks, shelving, and sides of equipment at cook line have debris build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.5-402.13 Conveying Sewage (P)
Visible evidence that toilet in employee restroom has overflowed onto floors observed at the time of the inspection. Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system, including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to law. PIC began cleaning this area as restaurant was in the process of closing. Verification required.6-501.18 Cleaning of Plumbing Fixtures (C)
Toilet lid in employee restroom is broken and entire toilet is in need of deep cleaning. Maintain handwashing sinks, toilets and urinals clean.6-501.12 Cleaning, Frequency and Restrictions (C)
Walls and floors in employee restroom are in need of deep cleaning. Walls and floors behind cook line have grease and food debris build up. Walls behind dish machine and three compartment sink have build up. Dust build up on ceilings in certain locations, especially near air return vents.
BOJANGLES #55, 151 COLLINS CROSSING RD, HOLLY SPRINGS, NC 27540
Grade: A
Score: 99
Inspection Date: 01/16/2025
Observations and Corrective Actions
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)
Ice being dumped in handwashing sink at chicken breading station by cook line. A handwashing sink may not be used for purposes other than handwashing.
Corrected During Inspection - Discussed with PIC to ensure only handwashing is taking place at hand sink so employees do not dump anything inside handwashing sink.5-501.113 Covering Receptacles (C)
Lid to grease bin as well as lids to cardboard dumpster were left open. Keep dumpster, outside waste containers covered with tight-fitting lids or doors.6-501.13 Cleaning Floors, Dustless Methods (C)
Flour build up observed on ceilings and hood in biscuit making station.
CHILI'S GRILL BAR #1566, 111 GRAND HILL PL, HOLLY SPRINGS, NC 27540
Grade: A
Score: 98
Inspection Date: 01/24/2025
Observations and Corrective Actions
3-304.12 (A)
Scoop handle lying in product on make line. In-use utensils must be stored with handles above the food and top of the food container.4-903.11(A), (B) and (D); Core
Wet stacking of containers observed in dish area drying rack. Equipment and utensils shall be stored in a self-draining position that allows air drying. Do not stack containers while wet.4-501.14
Cleaning needed at dishwasher area, top of washer, and backsplash. The compartments of sinks, basins, and receptacles used for washing and rinsing equipment, utensils, raw foods, drainboards, or other equipment shall be clean.4-602.13; Core
Grease build-up on exterior of equipment such as reach-in coolers/freezers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other surfaces. REPEAT
FIRST WATCH #6036, 304 GRAND HILL PL, HOLLY SPRINGS, NC 27540
Grade: A
Score: 98
Inspection Date: 01/31/2025
Observations and Corrective Actions
2-301.14 When to Wash (P)
Employees observed wiping gloves on dry towel in front of apron when gloves become soiled. Employee observed coming back into the facility from being outside and proceeded to clean without removing gloves and washing hands. Employees observed touching face with gloves on then proceeding back to food preparation without removing gloves and washing hands. Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms. Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks.
Corrected During Inspection - Discussed this with PIC at the time of observation who then advised employees to remove dry towels from aprons to avoid wiping soiled gloves on them as well as instructed employees to wash hands after being outside.6-501.111 Controlling Pests
Fruit flies observed throughout cook and prep area. The premises shall be maintained free of insects, rodents, and other pests.4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
Lid to make unit stored directly on floor next to ice machine. 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)
Standing water build up underneath ice machine due to drain that has debris build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
FRANKIE FRANKK'S (WCID #408), 7280 GB ALFORD HWY, HOLLY SPRINGS, NC 27540
Grade: A
Score: 98.5
Inspection Date: 01/29/2025
Observations and Corrective Actions
3-501.16(A)(2) Priority
Hotdogs are 42-44°F on ice. Maintain TCS foods in cold holding at 41°F or less. The hotdogs were buried in the ice.
KFC/TACO BELL #118, 7108 GB ALFORD HWY, HOLLY SPRINGS, NC 27540
Grade: A
Score: 93
Inspection Date: 01/16/2025
Observations and Corrective Actions
2-102.12 (A) Certified Food Protection Manager (C)
At the time of the 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.6-301.11 Handwashing Cleanser, Availability (Pf)
Soap unavailable at handwashing sink in back chicken breading area (closest to walk-in cooler) as well as handwashing sink at drive-thru due to batteries in dispensers being dead. All handwashing sinks shall be provided with a handwashing cleanser. Handwashing sink closest to office was the only handwashing sink with soap. Verification required.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)
Food storage containers that were stored as clean on drying rack were observed with stickers still intact, sticker residue build-up, and greasy film. Equipment food contact surfaces shall be clean to sight and touch.
Corrected During Inspection - PIC immediately removed these items to be further cleaned prior to use.3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P)
One small container of pizza sauce observed in walk-in cooler with a prep date of 1/4/25, which had not yet been discarded. Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect.
Corrected During Inspection - PIC immediately discarded this item.4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
Clean dishes observed on drying rack were stacked while still wet. Equipment shall be stored in a self-draining position that allows for air drying.4-602.13 Nonfood Contact Surfaces (C)
Sides of equipment at cook line and chicken breading area have build-up. Speed racks holding raw chicken in walk-in cooler have debris build-up. Shelving outside of raw chicken walk-in cooler and mop sink has build-up. Ice accumulation building up on equipment inside walk-in freezer. Shelving throughout has dust and grease build-up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.6-501.12 Cleaning, Frequency and Restrictions (C)
Dust and flour build-up on ceilings and on walls behind ice machine in drive-thru, above prep line, and in chicken breading station. Floors underneath equipment have debris and grease build-up, especially at cook line on raw chicken breading side. Standing water build-up inside chicken walk-in cooler. Walls behind equipment and underneath three-compartment and other prep sinks have debris build-up. Physical facilities shall be maintained clean. Repeat.
MANHATTAN PIZZA, 305 MATTHEWS DR, HOLLY SPRINGS, NC 27540
Grade: A
Score: 96.5
Inspection Date: 01/30/2025
Observations and Corrective Actions
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)
Handwashing sinks in front service area were blocked by cutting board and display case being stored on top of the basins upon inspector's arrival. All handwashing sinks shall be accessible at all times for employee use.
Corrected During Inspection - Cutting board was immediately removed by employee and display case was relocated therefore handwashing sinks are now accessible.3-501.14 Cooling (P)
Two large containers of marinara, both of which were cooked and cooled yesterday, observed between 45-47°F inside walk-in cooler. Quickly cool cooked foods within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F.
Corrected During Inspection - Discussed proper cooling methods with PIC to ensure ice baths or ice wands are being utilized and that smaller containers with lesser portions are used for rapid cooling. Inspector advised PIC to discard items at the time of inspection.3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Cold Holding (P)
Romaine and spring mix stored on top of products inside make unit observed at 50°F. Temperature control for safety foods shall be maintained at 41°F or less.
Corrected During Inspection - PIC immediately discarded these items.3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P)
Several temperature control for safety foods such as chickpeas (1/20), steak (1/22), lasagna (1/15), and gyro meat (1/17) observed that have exceeded the 7-day shelf life and had not yet been discarded. Discard temperature control for safety, ready-to-eat foods once 7-day shelf life has expired, if it has not been labeled, or if the label is incorrect.
Corrected During Inspection - PIC immediately discarded items.3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
All deli meats inside low boy cooler underneath grill did not have date marking indicators. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hours.
Corrected During Inspection - Advised PIC to label these products with proper date in which they were opened or prepared.3-501.15 Cooling Methods (Pf)
Marinara was cooled in large, deep containers that did not allow adequate air flow to the product for rapid cooling. Quickly cool foods using methods such as open/vented shallow pans, large ice baths, active stirring, etc. as cold air must flow around product to remove the heat.
Corrected During Inspection - Discussed proper cooling methods with PIC to ensure ice baths or ice wands are being utilized and that product is in shallow container with lesser product to allow for rapid cooling. Advised PIC to discard item.4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
Lids to fryer observed being stored directly on floor. Store cleaned equipment, utensils, and 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)
Shelving in dry storage, bulk seasoning containers, and metal gate that surrounds dough mixer have debris build-up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
RANDY'S PIZZA - HOLLY SPRINGS, 634 HOLLY SPRING RD, HOLLY SPRINGS, NC 27540
Grade: A
Score: 96
Inspection Date: 01/27/2025
Observations and Corrective Actions
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot Holding (P)
Marinara observed in portion cups on center prep table at 117°F. Garlic in oil mixture observed on center prep table at room temperature (70°F). Temperature control for safety foods shall be maintained at 135°F or higher or at 41°F or less.
Corrected During Inspection - Facility is utilizing Time as a Public Health Control for pizza sauce and prepped pizzas. Inspector suggested utilizing same process for garlic in oil mixture as well as portioned containers of marinara. Other options to include keeping items at appropriate hot temperatures or cold temperatures as stated.3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P)
Roasted red peppers (1/12/25), ricotta with chopped garlic (1/19/25), fried chicken (1/17/15), cooked noodles (1/17/25), and ham (1/17/25) observed that have exceeded the 7-day shelf life, but have not yet been discarded. Discard temperature control for safety, ready-to-eat foods once time/temperature window has expired, if it has not been labeled, or if the label is incorrect.
Corrected During Inspection - PIC voluntarily discarded items.3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
Marinara, pizza sauce, grilled chicken, lasagna, and fried chicken, all of which have been under refrigeration for more than 24 hours, observed without proper date marking indication. 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 was able to label all product with the date in which the items were opened or prepared.7-102.11 Common Name - Working Containers (Pf)
Degreaser, stored on shelving in back chemical storage area, was not properly labeled. Containers of poisonous or toxic materials shall bear a legible label.
Corrected During Inspection - PIC labeled bottle at time of inspection.7-201.11 Separation - Storage (P)
Stainless steel cleaning spray observed on shelving with food items in front prep area next to make unit. Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items.
Corrected During Inspection - Chemical was relocated to proper chemical storage area.7-202.11 Restriction - Presence and Use (P)
Unapproved pesticide, which is for household use only, observed on shelving in back storage area. Use poisonous or toxic materials according to the manufacturer's label. Use pesticides approved for use in commercial food service only.
Corrected During Inspection - Advised PIC to remove item from kitchen and only to use approved pesticides that are for use in commercial food service area.6-305.11 Designation - Dressing Areas and Lockers (C)
Employees' personal items were stored along with items for restaurant use, such as single-use items, equipment, etc.
TIJUANA FLATS #182, 161 GRAND HILL PL, HOLLY SPRINGS, NC 27540
Grade: A
Score: 96
Inspection Date: 01/23/2025
Observations and Corrective Actions
2-301.14 When to Wash (P)
Employee observed sweeping floors in prep area near ice machine and did not properly wash hands prior to handling food in pass-through window. Wash hands before engaging in food preparation, including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles, especially after engaging in activities that contaminate the hands.
Corrected During Inspection - Inspector brought this to the attention of the manager, who was on the cook line at the time. Manager then advised employee to wash hands.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)
Two choppers observed being stored on shelving with heavy food debris build-up, as they were not cleaned after use. Bag cutter, stored as clean, had visible food build-up. Equipment food contact surfaces and utensils shall be clean to sight and touch.
Corrected During Inspection - Manager immediately removed items and placed them into three-compartment sink for further cleaning prior to use.6-501.111 Controlling Pests
Fruit flies observed in places throughout facility, such as around cook line and in dish area. The premise shall remain free of insects, rodents, and other pests.2-303.11 Prohibition - Jewelry (C)
Employee observed with dangling bracelets, on both hands, while engaging in food preparation. Remove jewelry on hands and arms while preparing food.4-502.13 Single-Service and Single-Use Articles - Use Limitations (C)
Facility is reusing single-use brown containers at cook line, which are currently being reused for fried items once removed from the fryer as it allows excess oil to drain from item.4-501.12 Cutting Surfaces (C)
Cutting boards, stored above three-compartment sink, have heavy stains. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
TOWN HALL BURGER AND BEER OF HOLLY SPRINGS, 301 MATTHEWS DR, HOLLY SPRINGS, NC 27540
Grade: A
Score: 97
Inspection Date: 01/30/2025
Observations and Corrective Actions
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Cold Holding (P)
Leaf lettuce in make unit observed at 45°F due to being stocked above fill line. Chicken wings, chicken tenders, chili, and queso observed in one-door reach-in cooler between 42-45°F. Raw turkey burgers inside low boy cooler closest to front of drawer observed at 44°F. Temperature control for safety foods shall be maintained at 41°F or less.
Corrected During Inspection - Due to busy lunch rush, one-door cooler and lower cooler drawer below grill were being opened frequently during service. Doors to units were left closed. Reach-in cooler was set at 37°F. Temperatures inside reach-in cooler observed closer to 41°F prior to inspector's departure. Discussed the need to keep products, especially leaf lettuce, below fill line to ensure proper cold air circulation to product. Lettuce observed above 41°F voluntarily discarded.