Local Restaurant Inspections for Holly Springs, Apex and Fuquay-Varina (August 16th through 31st)

Health inspectors visited and inspected a total of 22 restaurants in Holly Springs (9), Apex (10) and Fuquay-Varina (3). Scores ranged from 91.5 to 100.

Sep 03, 2025

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.

Summary Scores.

Note: Health inspector’s observations and comments are located below the Summary Scores section.

HOLLY SPRINGS (9 Restaurants)

APEX (10 Restaurants)

FUQUAY-VARINA (3 Restaurants)

Inspection Observations and Corrective Actions.

HOLLY SPRINGS (9 Restaurants)

BUFFALO WILD WINGS #439

121 GRAND HILL PL, HOLLY SPRINGS, 27540
Score: 97.5
Grade: A

OBSERVATIONS & CORRECTIVE ACTIONS

44 4-903.11(A), (B) and (D); Core; Observed steel and plastic containers stacked wet. Equipment shall be stored in a self draining position that allows for air drying.

47 4-501.11 Rusty wire shelving to right of dishwash machine and rusty shelving brackets to left of machine. Equipment shall be kept in good repair.

49 4-602.13 Exterior/interior equipment such as reach in coolers and drawer cooler (both used and unused) debris build up. Sauce containers at prep line need cleaning. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.

55 6-501.11 Ceiling vent by dishwash area falling out. Physical facilities shall be maintained in good repair. No points taken.

56 6-403.11; Core; Two employee drinks (one with lid, one without) observed sitting above linens and condiments. Employees shall eat and drink only in designated areas where food, equipment, and other items are protected from contamination. Multiple personal items such as keys, phone also. Areas designated for employees to eat, drink, and personal items shall be located so that food equipment, linens and single-service are protected from contamination.

FIREHOUSE SUBS #1052

413 VILLAGE WALK DR, HOLLY SPRINGS, 27540
Score: 96.5
Grade: A

OBSERVATIONS & CORRECTIVE ACTIONS

19 3-403.11 (A), (D) Ready to eat food taken from a commercially processed, hermetically sealed container or from an intact package from a food processing plant that is inspected by the food regulatory authority that has jurisdiction over the plant, shall be heated to a temperature of at least 135F for hot holding. Meatballs at 59F in 1 hour 45 minutes. Reheat to 135F within 2 hours if food is to be hot held until service. -P Microwaved. Points taken on violation 21.

21 3-501.16(A) (1) Maintain TCS foods in hot holding at 135F or above. CDI Food microwaved.

47 4-501.11 Multiple reach in cooler gaskets torn. Equipment shall be kept in good repair.

HARRIS TEETER #311 STARBUCKS

324 VILLAGE WALK, HOLLY SPRINGS, 27540
Score: 98.5
Grade: A

OBSERVATIONS & CORRECTIVE ACTIONS

22 3-501.16 Priority Milk cooler not maintaining 41F. Cold TCS (Time / Temperature Control for Safety) food shall be kept at 41F or below. CDI Use different cooler, work order put in.

HOLIDAY INN EXPRESS HOLLY SPRINGS

150 COLLINS CROSSING RD, HOLLY SPRINGS, 27540
Score: 100
Grade: A

OBSERVATIONS & CORRECTIVE ACTIONS

No violations were cited in the inspection report.

MAMMA MIA ITALIAN BISTRO

300 S MAIN ST, STE 200, HOLLY SPRINGS, 27540
Score: 99
Grade: A

OBSERVATIONS & CORRECTIVE ACTIONS

49 4-601.11 Cleaning needed of wire shelving in walk in cooler. Non-food contact services shall be clean to sight and touch.

55 6-501.17 Walk in cooler floor is covered in cardboard. Floors must be easily cleanable and non-absorbent.

SMASHED BURGERS COCKTAILS

242 S MAIN ST, STE 118, HOLLY SPRINGS, 27540-9094
Score: 96.5
Grade: A

OBSERVATIONS & CORRECTIVE ACTIONS

6 2-401.11 (A) Open coffee cup on prep table. Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result.

28 7-102.11 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. Pf

39 3-305.11 Cases of hamburger on walk in cooler floor, multiple cases of food items on walk in freezer floor. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.

THE POOLSIDE PUB AT 12 OAKS

2004 GREEN OAKS, HOLLY SPRINGS, 27540
Score: 96.5
Grade: A

OBSERVATIONS & CORRECTIVE ACTIONS

10 6-301.12 No papertowels at handwash sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with disposable towels, a heated-air hand drying device, or a hand drying device that employs an air-knife system that delivers hi velocity air at room temperature. Pf Replaced.

15 3-302.11 (A)(2) Raw shrimp over buns in tall reach in cooler. Separate types of raw animal foods from each other such as be In all coolers, store foods according to final cook temperatures. Reorganized according to final temps. P

49 4-601.11 Some cleaning of interior of reach in cooler (including empty one). Non-food contact services shall be clean to sight and touch.

55 6-501.12 Some cleaning of walls needed. One area has possibly ketchup or sauce on floor/wall. Facilities shall be cleaned as often as necessary to keep them clean.

TROPICAL SMOOTHIE CAFE

409 VILLAGE WALK DR, HOLLY SPRINGS, 27540
Score: 98.5
Grade: A

OBSERVATIONS & CORRECTIVE ACTIONS

6 2-401.11 (B) Employee drink on ice machine. 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.

47 4-501.11 Maintain equipment in good repair. Large gap in top corner door gasket on reach in cooler/make line near front of store. Looks like the gasket was not cut long enough. Equipment shall be kept in good repair.

49 4-602.13 Nonfood Contact Surfaces (C) Some cleaning of walk in cooler wire shelving for food debris build-up. Non-food contact surfaces shall be clean to sight and touch.

UNC HEALTH REX HOLLY SPRINGS HOSPITAL

850 S MAIN ST, HOLLY SPRINGS, 27540
Score: 99.5
Grade: A

OBSERVATIONS & CORRECTIVE ACTIONS

47 4-501.11 Walk in cooler gasket badly torn. Equipment shall be kept in good repair. Replace.

APEX (10 Restaurants)

AMGEN CAFETERIA - FRIENDSHIP FOOD HALL

4130 FRIENDSHIP RD, APEX, 27539
Score: 98.5
Grade: A

OBSERVATIONS & CORRECTIVE ACTIONS

21 3-501.16(A) (1) Chicken nuggets under lamp below 135. Maintain TCS foods in hot holding at 135F or above. -P Disposed of.

APEX WINGS

518 E WILLIAMS ST, APEX, 27502-2151
Score: 96
Grade: A

OBSERVATIONS & CORRECTIVE ACTIONS

16 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency Ice shoot of beverage dispenser is soiled with brown and pink organic matter. (E)Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. PIC cleaned ice shoot and surrounding surfaces on the beverage dispenser.

CORRECTED DURING INSPECTION (CDI)

38 6-501.111 Controlling Pests (Pf) Some flies observed in kitchen. Premise shall be maintained free of insects. Review and Revise pest control plan. PIC hung fresh fly paper at the exit door.

47 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Metal on inside of the fliptop unit is rusting. White coated metal shelving in small reach-in unit is chipping and rusting. Equipment shall be kept in good repair so that it is easily cleanable. Repair or replace this equipment.

55 6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) 6-501.12 Cleaning, Frequency and Restrictions (C) Wall base moulding is coming apart in spots near back entrance door and near walk-in cooler entrance. Floors in cooking areas and under equipment are soiled. Physical facilities shall be maintained clean and in good repair. Repair/replace base moulding and clean floors.

56 6-303.11 Intensity - Lighting (C) Hood systems are extremely dull and one light is blown, and blown lights in the dish washing area. Provide required lighting intensity.

CULVER'S OF APEX #730

1401 KELLY RD, APEX, 27502
Score: 99
Grade: A

OBSERVATIONS & CORRECTIVE ACTIONS

45 4-903.11(A) and (C); Core;

Single-service trays stored with the food-contact surface exposed. Store in packaging or inverted to prevent contamination until use. CDI- trays inverted. No point taken.

48 4-501.14; Core;

Warewashing machine and drain board on wall observed with visible residue accumulation. 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. Increase cleaning frequency.

55 6-501.12; Core;

Floor is soiled under three compartment sink and under counters in kitchen. Physical facilities shall be maintained clean. Clean these areas more thoroughly.

6-501.11; Core;

Cove base moulding along wall in drive thru area and corner of drive thru area is damaged. Physical facilities shall be kept in good repair. Repair wall cove base.

DOMINO'S #8925

1284 W WILLIAMS ST, APEX, 27502-3953
Score: 97
Grade: A

OBSERVATIONS & CORRECTIVE ACTIONS

10 6-301.11; Priority Foundation;

No soap was present at the back area handwashing sink. Provide soap for handwashing at each handsink. CDI- soap was replaced. Reinstall wall-mounted soap dispenser so soap container is easier to operate and soap is dispensed as intended.

22 3-501.16 (A)(2) and (B); Priority;

TCS (Time/Temperature Control for Safety) pizza toppings were holding above 41F in the prep top cooler. Refer to temperature chart. TCS foods shall maintain 41F or below in refrigeration. CDI foods moved to walk-in cooler to cool down quickly. Keep doors closed unless in active use. Monitor cooler temps.

47 4-501.11; Core; Metal shelving in the warewashing and dry storage area is rusting. Equipment shall be kept in good repair so that it is easily cleanable. Replace shelving in the near future. No points taken.

55 6-501.12; Core; Caulking along the back of the three compartment sink against the wall is soiled with black microbial residue. Physical facilities shall be maintained clean. Clean or replace caulking.

Additional Comments Facility has bodily fluid clean-up procedures but no equipment or supplies to implement them. Obtain a clean-up kit or necessary supplies in case they are needed. Note: Dominos has an approved variance for extended TPHC for pizza sauce at room temperature. Time stamps were marked appropriately upon arrival.

IHOP #3181

1150 BEAVER CREEK COMMONS DR, APEX, 27502
Score: 97.5
Grade: A

OBSERVATIONS & CORRECTIVE ACTIONS

22 3-501.16(A)(2); Priority;

Roasted tomato and egg whites were observed holding above 41F. Maintain TCS foods in cold holding at 41F or less. CDI- items voluntarily discarded.

23 3-501.18; Priority; Observed a container of cut lettuce with no date label. PIC was unsure how long lettuce had been in the cooler. Discard the TCS food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. CDI- lettuce voluntarily discarded. All other date marking was observed compliant. No points taken.

41 3-304.14(E); Core; Sanitizer buckets were placed on cutting board and top of prep unit. Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. CDI- buckets were moved.

48 4-501.14; Core; Warewashing machine is soiled with old food residue along the top. Some residue observed inside basin of sinks at pre-wash area. Warewashing equipment and the compartments of sinks used for washing equipment and food shall be cleaned at least every 24 hours if used. Increase cleaning frequency.

55 6-501.12; Core; Cleaning needed under makeline equipment and under warewashing area, especially around floor drain. Physical facilities shall be maintained clean. Increase cleaning frequency.

LONGHORN STEAKHOUSE #277

1411 BEAVER CREEK COMMONS DR, APEX, 27502
Score: 94.5
Grade: A

OBSERVATIONS & CORRECTIVE ACTIONS

10 6-301.12; Priority Foundation; No paper towels were available at two separate handwashing sinks. Provide paper towels or approved alternative for hand drying at each handwash sink. CDI- towels replaced.

15 3-302.11(A)(1); Priority; Facility is keeping beer kegs under raw beef in the walk-in cooler. Kegs do have the connection seal on them however, this is not a recommended storage area for beer kegs. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables to prevent cross contamination. CDI- storage education provided to manager who will find a long term solution for the storage of beer kegs. Beer cooler is already full and placement of shelving in walk-in prevents relocation at this time. This item was marked out for improper food storage (raw food above RTE food) on last inspection. All other food storage was observed compliant today. No points taken.

33 3-501.15; Priority Foundation; Two large trays of raw pork ribs were observed cooling in the walk-in tightly wrapped with plastic and foil. Ribs were marinating and cooling from recent prep. Quickly cool TCS foods using methods such as open/vented shallow pans, large ice baths for hot food and active stirring. Cold air must flow around product to remove the heat. CDI- wrapping was open so ribs could cool down quickly.

43 3-304.12 (A); Core; Plastic contianer used to portion wings was observed laying inside wings container. In-use utensils in TCS food must be stored with handles above the food and top of the food container. Only use dispensing utensils with handles. CDI- plastic container removed.

3-304.12 (B); Core; Ice scoop handle observed laying in ice inside ice bin. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. CDI- handle removed.

44 4-903.11 (A), (B), and (D); Core; Multiple metal pans were stacked wet on the clean equipment shelf. After cleaning and sanitizing, equipment shall be stored in a self-draining position that allows air drying. Arrange equipment on shelving to air dry properly and store equipment to optimize shelving space. Full point may be taken for repeat violations.

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. Full point taken for repeat violation.

49 4-601.11(B) and (C); Core; Sides of equipment at the cookline have greasy residue accumulation, especially sides of grill/fryers and front sides of reach-in coolers. Dust/residue accumulation observed on walk-in cooler fan covers. Underside of shelving above the food pass has residue/food splatter. Inside of salad cooler has date marking sticker residue. The nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues, dust, dirt, and other debris. Full point taken for repeat violation.

55 6-501.12; Core; Walk-in cooler floor is soiled especially under the meats shelving. Floors under cookline equipment are soiled.. Physical facilities shall be cleaned as often as necessary to keep them clean.

MEZCALITO OF APEX

3675 GREEN LEVEL WEST RD, APEX, 27523
Score: 95.5
Grade: A

OBSERVATIONS & CORRECTIVE ACTIONS

15 3-304.15(A); Priority; Observed employees at the cookline wiping single-use gloves on soiled cloths held at their waistband and continuing to work with those gloves. Discard single-use gloves after a task is complete or any time they are damaged or become soiled/contaminated. Do not wipe gloves on soiled cloths. CDI- cross contamination and glove use education provided. Gloves were changed and hands washed.

21 3-501.16(A)(1); Priority; Carnitas, queso and refried beans holding less than 135F in hot box (refer to temperature chart). Hot TCS (Time/Temperature Control for Safety) foods shall be maintained at 135F or above. CDI - foods moved to stove for rapid reheating to 165 F+. Foods were less than 4 hours old.

23 3-501.17; Priority Foundation; Milk opened yesterday did not have a date mark. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- date affixed. All other date marking observed compliant. No points taken.

37 3-302.12; Core; A container of sugar on the cookline did not have a label. A large bin of flour was also missing a label. Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. CDI- labels added. Full points may be taken for repeat violations.

43 3-304.12 (B); Core; Ice scoop handle laying in ice. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. CDI- ice scoop removed from ice bin. No point taken.

47 4-501.11; Core; A metal prep shelf in the prep area is rusting. Equipment shall be kept in good repair so that it is easily cleanable. Replace shelving unit. PIC has one on order. No point taken today.

49 4-601.11(B) and (C); Core; Fan covers in walk-in cooler have dust/debris accumulation. Food debris observed under grill top on counter. The nonfood-contact surfaces of equipment shall be kept free of dust, dirt, food residue and other debris accumulation. Increase cleaning frequency. All other surfaces observed clean. Full point may be taken for repeat violations.

PEAK REHAB HOSPITAL

1401 ZENO RD, APEX, 27502
Score: 98
Grade: A

OBSERVATIONS & CORRECTIVE ACTIONS

16 4-602.12 Cooking and Baking Equipment (C) The interior surfaces on the microwave are soiled. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. The PIC cleaned the microwave.

CORRECTED DURING INSPECTION (CDI)

49 4-602.13 Nonfood Contact Surfaces (C) Refrigeration gaskets and utensils drawers are soiled and shall be cleaned. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Increase cleaning frequency.

SKY ZONE APEX

1275 HADDON HALL DR, APEX, 27502
Score: 99
Grade: A

OBSERVATIONS & CORRECTIVE ACTIONS

44 4-903.11 (A); Core; Pizza oven trays were stored directly below hand soap dispenser at handwashing sink. Store clean 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. CDI- trays were moved away from the soap dispenser.

49 4-601.11 (B) and (C); Core; Portable fan cover and fan blades in kitchen have dust accumulation. The nonfood-contact surfaces of equipment shall be kept free of dust, dirt, food residue and other debris accumulation. Clean the fan. All other surfaces observed clean. No point taken.

56 6-501.14; Core; AC vent on ceiling above food prep area has dust accumulation. Clean ventilation systems and change filters so they do not become a source of contamination.

THE DUGOUT TAVERN AND GRILL

1413 KELLY RD, APEX, 27502
Score: 91.5
Grade: A

OBSERVATIONS & CORRECTIVE ACTIONS

16 4-602.11(D) (1); Core; When asked, PIC stated that new foods are added to metal containers in the grill cooler drawer when they become empty. Several containers of foods with old dates prompted this conversation. Surfaces of utensils and equipment contacting TCS food may be cleaned less frequently than every 4 hours if in storage, containers of TCS food and their contents are maintained at cold holding temperature (41F or below) AND the containers are cleaned when they are empty. Ensure containers of TCS foods are cleaned when they are empty and do not continually fill containers without washing, rinsing and sanitizing in-between fills. CDI- containers were emptied, contents discarded as noted above under 3-501.18 and sent for cleaning/sanitizing. No points taken today.

20 3-501.14(A); Priority; Chili cooling since yesterday was observed at 47F in the walk-in cooler. Chili did not meet the required cooling time. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- chili voluntarily discarded.

22 3-501.16 (A)(2) and (B); Priority; TCS foods holding above 41F on cookline fliptop. Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods shall be kept at 41F or below in refrigeration. Do not fill food above the fill line as it is less likely to maintain proper temperature. Keep lids closed when not preparing foods. CDI- foods were placed in the freezer to flash cool. Full points taken for repeat violation.

23 3-501.18; Priority; A container of cut roast beef and ham with prep dates of 8/16 and 8/19 were observed in the grill cooler drawer. Veggie burgers with a prep date of 7/8 and Lamb with a prep date of 8/15 were also observed in this unit. Ready-to-eat, TCS (Time/Temperature Control for Safety) foods shall not be held past 7 days. The day of preparation shall count as day 1. Ensure ready-to-eat, TCS foods are date marked appropriately if held longer than 24 hours so time can be tracked. CDI - foods voluntarily discarded. Full points taken for repeat violations.

33 3-501.15; Priority Foundation; Chili did not meet the required cooling time due to being placed in a deep container with a lid too soon. Quickly cool TCS foods using methods such as open/vented shallow pans, large ice baths, ice wands and active stirring. Cold air must flow around product to remove the heat. CDI- cooling education provided and chili was voluntarily discarded. PIC indicated that employees do use ice baths but that chili was likely not cool enough when placed in the walk-in. No point taken.

35 3-501.13; Priority Foundation; Mahi Mahi and other fish were being improperly thawed in running water with a water temperature of 83-84F. When thawed under running water, water shall not be more than 70F. CDI- fish was placed on sheet pans to cool down in the walk-in. Fish was already over 70F from the warm water. Thaw product under cold running water or under refrigeration overnight to avoid temperature abuse.

49 4-601.11(B) and (C); Core; Interior of fliptop unit and one fan guard in walk-in cooler have visible residue accumulation. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency. All other surfaces observed clean. No point taken.

53 6-501.18; Core; Handwashing sink at the expo/drink service area was observed heavily soiled. Maintain handwashing sinks in a clean condition.

FUQUAY-VARINA (3 Restaurants)

AVIATOR DINER

630 BREWING DR, FUQUAY VARINA, 27526
Score: 98.5
Grade: A

OBSERVATIONS & CORRECTIVE ACTIONS

10 6-301.11; Priority Foundation; Handsink near stove and dish area has clogged soap dispenser. Dispenser is full of soap but nothing coming out when pressed. Provide soap for handwashing at each handsink. Pump bottle added during inspection.

25 3-603.11 (A); Priority Foundation; Eggs on menu include "eggs your way" and "poached eggs" Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. Make sure to disclose the items that are served raw or that may be served raw or undercooked with asterisk. (Eggs & Steaks) The reminder can state; "*These items are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of foodborne illness." Please update menus to include consumer advisory.

48 4-302.13 (B); Priority Foundation; No way to check high temperature dish machine to ensure food contact surfaces are reaching 160F. Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. Zero point item, first facility inspection ensure thermometer, dish plate simulator, or thermolabels are readily available for next inspection. EC used plate simulator and dish machine at 166F.

JS NEW YORK PIZZA

500 E BROAD ST, FUQUAY-VARINA, 27526
Score: 97.5
Grade: A

OBSERVATIONS & CORRECTIVE ACTIONS

2 2-102.12 (A) Certified Food Protection Manager; Core; Manager has recently expired ServSafe certificate. Owners showed upcoming class to renew certification during inspection. Employees and management correctly answered EC questions about food safety based on operations. No points deducted.

22 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding; Priority; Ham, Sausage, and pizza sauce in front flip top cooler at 43-44F. Items are pulled from the walk-in cooler and placed into the unit in the mornings daily. Flour buildup along the vent on the outside and fan cover on the inside of the cooler, this could be preventing proper airflow. Owners obtained cleaning brush and stated after lunch service they will clean the cooler. Items are replaced multiple times, due to the volume of service and toppings used for TPHC pizzas. TPHC will be for these items pulled from the walk-in cooler since all will be used before 4 hours.

51 5-202.13; Priority; Dish sprayer hanging below rim of the three compartment sink. Hose was recently replaced and it is a longer hose than previous. An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch. Educated about keeping the air gap. Bungee cord placed along the sprayer top near shelf to temporary hold sprayer until it can be repaired. Please send photo of sprayer once repaired.

NIL'S CAFE MEDITERRANEAN CUISINE

513 E BROAD ST, FUQUAY-VARINA, 27526
Score: 98.5
Grade: A

OBSERVATIONS & CORRECTIVE ACTIONS

16 4-703.11(B); Priority; Dish plate simulator ran through dish machine for several cycles and only reaching 146F. After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. Manager contacted ECOLAB to service machine, and chlorine sanitizer set up in three compartment sink for dishes to be washed and rinsed in dish machine and sanitized in sink basin. Sanitizer solution at 50ppm. Contact EC once machine is serviced.

39 3-305.12 Food Storage, Prohibited Areas; Core; Employee set container of cut lettuce on top of nearby trash can, then picked up container and set on the prep counter. Counter wiped with sanitizer solution during inspection, and container of lettuce transferred. Employee stated he is aware this is not a proper storage area. No points deducted.

Holly Springs Update

Discussion about this post