Local Restaurant Inspections (Apr. 16 through Apr. 30)

Includes health inspection results for restaurants in Holly Springs, Apex and Fuquay-Varina

May 01, 2025

Holly Springs, NC, May 1, 2025

Publisher’s Note: Our restaurant health inspection coverage now includes Holly Springs, Apex, and Fuquay-Varina.

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.

Note: Individual restaurant inspection reports’ Observations and Corrective Actions are below the summary scores.

Summary Scores.

APEX

HOLLY SPRINGS

FUQUAY-VARINA

APEX

ANNA'S PIZZERIA
100 N Salem St, Apex, NC
Inspection Date: 04/16/2025
Grade: A
Score: 97.5

Observations and Corrective Actions

15 3-302.11; Priority; Observed raw shell eggs stored above vegetables in the walk-in cooler. Raw animal foods shall be separated from ready-to-eat foods by arranging each type of food in equipment so that cross contamination of one type with another is prevented. CDI- foods rearranged.

39 3-305.11; Core; A box of butter was observed on the walk-in cooler floor under a shelf. Food shall be protected from contamination by storing the food in a clean, dry location and where it is not exposed to splash, dust, or other contamination; and at least 15 cm (6 inches) above the floor. CDI- box of butter moved to shelf. All other foods stored appropriately. No point taken.

43 3-304.12 (F); Core; Observed cooking utensils on the cookline stored in metal pan of hot water at 98F. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135F. CDI- container placed over an open flame to heat water over 135F.

47 4-101.11 (B); Core; Facility is using cardboard pizza boxes for food storage inside coolers. Food-contact surfaces shall be durable, corrosion-resistant and nonabsorbent. Discontinue use of these boxes for food storage and use approved storage containers. No point taken today.

49 4-601.11(B) and (C); Core; Black and white residue accumulation observed on the walk-in cooler fan cover. Inside of reach-in freezer has food residue accumulation on the bottom. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency.

BIG SERGIO'S PIZZA OF APEX
2127 Ten Ten Rd, Apex, NC
Inspection Date: 04/22/2025
Grade: A
Score: 92.5

Observations and Corrective Actions

22 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Several food items, including but not limited to: cut lettuce, shredded lettuce, and sliced tomatoes, were held above 41F (see temperature chart) due to the containers being over filled. Pasta and meatballs in the reach in cooler were held above 41F due to the unit's max temperature setting being set at 40F. Time/temperature for safety food shall be held at 41F or below. The PIC voluntarily discarded the food items that were above 41F. ***CORRECTED DURING INSPECTION (CDI)***REPEAT VIOLATION***

23 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P)

A tray of pasta has the incorrect date label and a bag of opened meatballs was not date labeled in the reach in cooler. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. The PIC voluntarily discarded the pasta and meatballs. ***CDI***REPEAT VIOLATION***

36 4-204.112 Temperature Measuring Devices. Several refrigeration units are not equipped with a temperature measuring device (thermometer). (A) In a mechanically refrigerated FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit FOOD storage unit. The PIC has been advised.

41 3-304.14 Wiping Cloths, Use Limitations (C) Observed wiping cloths being stored on kitchen surfaces and floor. Hold in-use wiping cloths in properly concentrated sanitizer between uses or store soiled wiping clothes. PIC placed wet wiping in the soiled cloth area and place cleaned clothes in a chemical sanitizing solution.***REPEAT VIOLATION***

47 4-501.11 The walk in freezer has excessive ice build up along condenser and a light is blown under the hood system. Equipment shall be kept in good repair. The PIC advised to inspect walk in freezer for condenser/evaporator repair due to ice build up and the replace the blown bulb. 49 4-602.13 Nonfood Contact Surfaces Build up of flour, dust, and food residue along interior, exterior, and front facing surfaces of cold holding and cooking/frying equipment. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency. ***REPEAT VIOLATION***

51 5-205.15 (B) Leak pipe etc. not imminent threat The hand washing sink in the dish pit leaks. Maintain a plumbing system in good repair. The PIC advised to repair.

55 6-501.12; Core; Floors and walls are soiled with splatter and build up. Food debris found on walk in cooler floor. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.***REPEAT VIOLATION***

56 6-305.11 Designate Employees drinks stored on counter/worktops used to prepare food. Designate and use an area for the orderly storage of employees' clothing and possessions. PIC directed staff to store their drinks in the designated area.

LONGHORN STEAKHOUSE #277
1411 Beaver Creek Commons Dr, Apex, NC
Inspection Date: 04/30/2025
Grade: A
Score: 94

Observations and Corrective Actions

15 3-302.11(A)(1); Priority; Cooked chicken was stored below raw beef in the walk-in cooler. Dessert sauces stored below lobster tails in the walk-in cooler. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables to prevent cross contamination. CDI- foods rearranged.

16 4-601.11 (A); Priority Foundation; Numerous metal storage pans stored as clean were soiled with food debris and sticker residue or whole stickers. Two food scoops stored with the clean utensils had food residue on them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - all affected pans/utensils moved to warewashing area for thorough cleaning. Full points taken for repeat violation.

4-602.11 (A) (4); Priority; Multiple food thermometers were stored with greasy food residue on the probe and handle portion. The food-contact surface of a thermometer shall be cleaned and sanitized before using or storing. CDI- thermometers were cleaned during inspection.

43 3-304.12 (A); Core; Two food scoop handles were laying in cheese crumbles inside the salad prep cooler. In-use utensils in TCS food must be stored with handles above the food and top of the food container. CDI- handles removed. No point taken today.

44 4-903.11 (A), (B), and (D); Core; Almost all cleaned pans were stacked wet. Lots of moisture present underneath. After cleaning and sanitizing, equipment shall be stored in a self-draining position that allows air drying. CDI- pans separated for drying.

48 4-501.14; Core; The top of the warewashing machine is heavily soiled with dust and debris. This machine shall be cleaned at least every 24 hours if used. Increase cleaning frequency.

49 4-601.11(B) and (C); Core; Sides of equipment at the cookline have residue accumulation, especially sides of grill and front sides of reach-in coolers. Timer buttons above cookline are heavily soiled. Some dust accumulation observed on walk-in cooler fan covers. Underside of shelving above the food pass has residue/food splatter. The nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues, dust, dirt, and other debris. Overall, cleaning seems to have improved from previous inspection. Detail clean items mentioned. Full point not taken.

MICHELANGELO'S PIZZA
928 US 64 Hwy W, Apex, NC
Inspection Date: 04/23/2025
Grade: U
Score: 98

Observations and Corrective Actions

6 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. An employee beverage was sitting on a food prep table upon arrival for the inspection. Employees may drink from a closed cup and store beverages away from food and clean utensils areas. CDI - Beverage was moved to an approved location during the inspection.

24 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time when 4 hours has passed the point in time when the food is removed from temperature control. CDI - Pizza was labeled with time.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. CDI - Procedure form was completed during the inspection.

40 2-402.11 Effectiveness - Hair Restraints (C) Food employees should wear hair restraints when prepping/preparing food. (ie. visor, cap, hat, hairnet).

45 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. The carry-out containers should be inverted if removed from plastic. Store beverage cups is a dispenser or with shipping plastic covering the mouth portion of the cup to protect it from contamination.

SCRATCH KITCHEN AND TAPROOM
225 N Salem St, Suite 127, Apex, NC
Inspection Date: 04/15/2025
Grade: A
Score: 98

Observations and Corrective Actions

15 3-302.11(A)(1); Observed containers of raw egg stored above cooked, ready-to-eat foods in the reach-in cooler. Separate raw animal foods from ready-to-eat foods including fruits and vegetables to prevent cross contamination. CDI- eggs moved to lower shelf.

22 3-501.16 (A)(2) and (B); Priority; A container of milk in the charcuterie kitchen reach-in unit measured 51F. It had been left out just before inspection. TCS (temperature controlled for safety) foods shall be maintained at 41F or below when held cold unless active preparation is occurring. CDI- milk placed in the freezer to rapidly cool. All other cold holding observed compliant. No points taken.

47 4-501.11; Core; The interior panel on the reach-in cooler door at salad station is cracked and insulation material is showing. Equipment shall be maintained in good repair. Repair/replace these items so that they can be easily cleaned. Full point may be taken for repeat violations in the future.

YAGG SII TENN
1440 Chapel Ridge Rd, Apex, NC
Inspection Date: 04/17/2025
Grade: A
Score: 98.5

Observations and Corrective Actions

22 3-501.16 (A)(2) and (B); Priority; A container of rice and various meats including, but not limited to, chicken, lamb, goat, and oxtail holding above 41 F. Refer to temperature chart. Various meats stacked in large portions in the flip top of the prep cooler.

TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. Use smaller/thinner portions to maintain proper temperatures and keep lid closed at all times, unless actively-in use. CDI - Foods moved to cool rapidly in the walk-in freezer.

47 4-101.17; Core; NOTE: Wooden plates are used for food service. Hard maple or an equivalently hard, close-grained wood may be used as a food contact surface. Bamboo plates are used currently, and they are NSF approved. The surface is cleanable and smooth.

HOLLY SPRINGS

CHINA UNO
308 Village Walk Dr, Holly Springs, NC
Inspection Date: 04/30/2025
Grade: A
Score: 97

Observations and Corrective Actions

37 3-302.12 Label dry goods bulk containers such as flour, sugar and salt. Except for containers holding food that can be readily and unmistakably recognized, food ingredients that are removed from their original packages such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. No points taken.

39 3-305.11 Packages of meat on floor in walk in freezer. Food shall be protected from contamination by storing at least 15 cm (6 inches) above the floor.

43 3-304.12 Observed plastic single service containers stored in dry goods and used as a scoop. Use only a utensil/scoop with a handle and store in product with handles up and extending out of foods.

49 4-601.11 (B) and (C) Soil build-up on walk in cooler wire shelves. Non-food contact services shall be clean to sight and touch.

CORBETT'S BURGERS & SODA BAR
7224 GB Alford Hwy, Holly Springs, NC
Inspection Date: 04/23/2025
Grade: U
Score: 95

Observations and Corrective Actions

15 3-302.11 Packaged and Unpackaged Food Separation, Packaging, and Segregation; Priority; 0 points; Raw turkey burgers portioned in house were stored in Ziploc bags above bags of vegetables in one reach-in freezer. Raw meats shall be stored below ready-to-eat foods. Raw meats shall be stored according to required final cook temperatures. CDI-Freezer was rearranged to store raw meat below vegetables. Gave PIC a stacking reference sticker for all employees to reference when storing foods.

16 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization; Priority; Quaternary ammonium sanitizer dispensed from the 3 compartment sink was measured below 150ppm. Sanitizer was run through dispenser at highest velocity allowed by sink for a considerable period of time to attempt to pull sanitizer out of bulk container effectively. Quat sanitizer shall be provided at a concentration of 200-400ppm (see manufacturer instructions for exact specified requirement). CDI-Facility has a bottle of quaternary ammonium sanitizer and will hand mix sanitizer when needed. Customers use all single service items.

22 3-501.16(A)(2) and (B) Time/Temperature Control for Safety Food, Hot and Cold Holding; Priority; Cole slaw, cut tomatoes, and cut lettuce in the main prep cooler were measured at 55-58F. TCS foods shall be held at 41F or below. Items come in pre-cut and were recently opened; facility closes at 8pm so food was approved to be held on an emergency time hold of 4 hours. Any food remaining after 4 hours must be discarded. If new containers of food need to be opened to use for service today, discard all items opened at the end of the night or remove only a limited amount and keep the main packages in the working reach-in cooler. PIC will call for repair of this unit. DO NOT use this unit until repair is complete and cooler can hold foods at 41F or below. Discussed time holding (TPHC) requirements with PIC in case items must be held on an ice bath for part of service tomorrow if the repair is more complicated than expected. Note that if this establishment wishes to use time holding in lieu of temperature control, it must be pre-approved and specific conditions must be met. Low boy cooler and small prep cooler were also holding food at 41-45F; have cooler technician assess these units for repair as well. Ensure all coolers receive regular maintenance. If coolers are unable to be repaired to hold food at 41F, they may need to be replaced. Please be aware that higher outdoor temperatures will also present challenges to effective cold-holding so equipment must be effective. Verification Required; EHS will return to ensure cooler is repaired and food is holding at 41F or below. EHS will check all coolers when returning to determine overall cold-holding status.

23 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking; Priority Foundation; Opened packages of hot dogs and hot dogs wrapped in bacon in the front low boy cooler were not date marked. If held for over 24 hours in a facility, ready-to-eat, TCS foods shall be date marked with a date indicating the date of preparation or the date of discard. Verification Required; EHS will return to ensure date marking practices are corrected.

36 4-302.12 Food Temperature Measuring Devices; Priority Foundation; Facility has a dial top food thermometer; measured 60F when tested in an ice bath. EHS thermometer tested at 32F in the same ice bath. Food thermometers shall be calibrated accurately. Food thermometers shall have a small-diameter probe that is designed to measure the temperature of thin masses such as the burgers cooked in this establishment. Verification Required; Please obtain a digital, thin probe thermometer, highly recommend buying 2 to ensure there is a backup thermometer in case one is broken or lost.

41 3-304.14 Wiping Cloths, Use Limitation; Core; 0 points; Wet wiping cloths at the front service area were stored in sanitizer measured at 0ppm. Sanitizer dispenser does not appear to be working. Employees will hand mix sanitizer until dispenser is repaired.

Additional Comments

If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wake.gov

CFPM Ahmed Khan Exp 4/26/28

NOTE: Product that has previously been placed in a frozen dessert dispenser and drawn through the dispenser (i.e., re-run) shall not be reused. Re-run material not observed during inspection but was discussed with PIC. If re-run is observed in the facility, it will be considered a violation of the requirement for food to be handled in a manner to prevent contamination, adulteration and spoilage and the product shall be discarded.

DAVE'S HOT CHICKEN
114 Grand Hill Place, Holly Springs, NC
Inspection Date: 04/21/2025
Grade: A
Score: 96

Observations and Corrective Actions

8 2-301.14 When to Wash (P) Employee observed using sanitizer wipe to clean areas of fryer surfaces then proceeds to place gloves onto hands and continue back to food preparation without a handwashing step taking place. Hands shall be washed after engaging in other activities that contaminate hands as well as when changing tasks. Corrected During Inspection - Inspector discussed this with the PIC at the time of observation, who then educated the employee and advised employee to immediately wash hands.

44 4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) Lid to fryer was stored directly on floor next to handwashing sink and underneath grease extraction system. Store clean 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. Corrected During Inspection - PIC immediately moved fryer lid to proper storage location

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) Floors throughout have flour, food debris and grease build up. Physical facilities shall be maintained and clean

Additional Comments

Grade Card Violation Notice issued at time of inspection due to removal of previous grade.

SUBWAY #30443
9800 Holly Springs Rd, Holly Springs, NC
Inspection Date: 04/25/2025
Grade: A
Score: 98.5

Observations and Corrective Actions

2 2-102.12 (A); Core; No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation.

35 3-501.13 (A), (B), (C ) Steak thawing on counter. TCS foods shall be thawed under refrigeration of 41F or less, or completely submerged under running water at a water temperature of 21 C (70 F) Use approved thawing methods.

FUQUAY-VARINA

APPLEBEE'S #1125
1480 N Main St, Fuquay-Varina, NC
Inspection Date: 04/22/2025
Grade: A
Score: 98

Observations and Corrective Actions

16 4-601.11(A); Priority Foundation; One basket used for frying wonton shells stored on shelf above three compartment sink with food debris. Equipment food contact surfaces and utensils shall be clean to sight and touch. Manager moved basket moved to dish area, no other clean dishes observed as dirty during inspection. No points deducted.

43 3-304.12; Core; Ice cream scoops stored in still water at 120F-130F. Between uses, ice cream scoops and other utensils shall be stored in water that is 135F, water that is running to remove particles to the drain, or on a clean and dry surface. Scoops and water removed and changed to fresh hot water during inspection.

48 4-501.14; Three compartment sink soiled with residue buildup. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used.

4-302.13 (B); Priority Foundation; Facility had stickers to check dish machine but unable to find stickers during inspection. Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible.

49 4-601.11 (B) and (C) Bottoms of reach-in coolers and freezers next to make line and exterior of equipment on the cook line have accumulation of food residue. Dust buildup on green shelf near dish machine. Non-food contact surfaces shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.

Additional Comments

At beginning of inspection several items in front of make line cooler over 41F. Unit in defrost mode and snowflake symbol disappeared by the end of the inspection and all items rechecked and at 41F and below after checking and thermometer reading ambient temperature at 38F.

CONNECTIONS CAFE
8000 Purfoy Rd, Fuquay-Varina, NC
Inspection Date: 04/28/2025
Grade: A
Score: 99.5

Observations and Corrective Actions

42 3-302.15; Core; Washing Fruits and Vegetables; Facility does not have test strips for vegetable wash solution. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form. (B) Fruits and vegetables may be washed by using chemicals as specified under § 7-204.12. (C) Devices used for on-site generation of chemicals meeting the requirements specified in 21 CFR 173.315, Chemicals used in the shall be used in accordance with the manufacturer’s instructions. Solution must be at correct concentration and measured using test strips or other approved testing device. Facility is using water until dispenser can be repaired.

47 4-501.11; Core; Good Repair and Proper Adjustment - Equipment; Vegetable wash dispenser is not working properly and sprays water when turned on. Equipment shall be maintained in good repair. Consider removing this dispenser if it cannot be repaired.

Produce is required to be washed with water and if chemicals are used they must be within proper concentration.

JUMBO CHINA RESTAURANT
1518 Broad St, Fuquay-Varina, NC
Inspection Date: 04/25/2025
Grade: A
Score: 96.5

Observations and Corrective Actions

28 7-102.11 Two spray bottles of cleaner/sanitizer not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Labeled at time of inspection.

37 3-302.12 Labels needed for containers of flour. Except for containers holding food that can be readily and unmistakably recognized, food ingredients that are removed from their original packages such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. No points taken.

47 4-501.11; Core; Rusty wire rack unit on walk in cooler floor. Equipment shall be maintained in good repair. Replace shelving.

49 4-601.11 Posts holding shelving in walk in cooler have soil build-up. Non-food contact services shall be clean to sight and touch.

55 6-501.12; Core; Some cleaning needed of walls in walk in cooler, especially by door. Facilities shall be cleaned as often as necessary to keep them clean.

56 6-305.11; Core; Employee's personal items stored on top of food prep surface by make line. Lockers or other suitable facilities shall be utilized for the orderly storage of employees clothing and possessions.

NEW RAINBOW CHINESE RESTAURANT
3427 N Main St, Fuquay-Varina, NC
Inspection Date: 04/16/2025
Grade: A
Score: 97

Observations and Corrective Actions

15 3-302.11 one container raw chicken stored on shelf above container of raw beef. In all coolers, store foods according to final cook temperatures. Reorganized with chicken on bottom.

43 3-304.12; Core; Observed bowls used as scoop on make line. Use only a utensil/scoop with a handle and store in product with handles up and extending out of foods.

49 4-601.11 (B) Food build-up on walk in cooler wire shelving. Cleaning needed of reach in cooler gaskets. Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

SHEETZ #365
1655 N Main St, Fuquay-Varina, NC
Inspection Date: 04/23/2025
Grade: A
Score: 99.5

Observations and Corrective Actions

49 4-601.11(B) and (C); Core; Reach in cooler near fryer has minor food debris and single chicken tender in the back of the cooler along the bottom. Walk-in cooler vents have minor dust accumulation. Non-food contact surfaces shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.

STARBUCKS #14381
1380 N Main St, Fuquay-Varina, NC
Inspection Date: 04/22/2025
Grade: A
Score: 99

Observations and Corrective Actions

41 3-304.14(B); Small sanitizer container and one bucket on main line with weak (below 150ppm) to 0ppm quaternary solution. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Buckets replaced during inspection with proper concentration.

44 4-903.11 (A); Several milk containers hanging off shelf near handsink. These containers were stored in a manner where if an employee washed hands at the sink, they could be contaminated with splatter from sink. 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. Containers moved to shelf during inspection.

THE GYRO SPOT
1005 E Broad St, Fuquay-Varina, NC
Inspection Date: 04/23/2025
Grade: A
Score: 99.5

Observations and Corrective Actions

43 3-304.12 (C ) Knife stored in-between flip top cooler lid with minor food debris. Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Manager removed knife and re-arranged flip top cooler empty side to allow for a container to keep knife stored.

Holly Springs Update

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