Local Restaurant Inspections for Holly Springs, Apex and Fuquay-Varina (November 1st through November 15th)

Health inspectors visited and inspected a total of 21 restaurants in Holly Springs (3), Apex (11) and Fuquay-Varina (7).

Nov 19, 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.

Holly Springs, NC, Nov. 18, 2025

Summary Inspection Scores.

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

Holly Springs (3 Listings)

Apex (11 Listings)

Fuquay-Varina (7 Listings)

Inspection Observations and Corrective Actions.

Holly Springs

KOBE HIBACHI SUSHI

515 N MAIN ST, HOLLY SPRINGS, NC, 27540
Inspection Date: 11/05/2025
Score: 95.5
Grade: A

Observations & Corrective Actions

2 2-102.12 Serve Safe expired. 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.

16 4-501.114 Chlorine sanitizer concentration in dishwasher was less than 50 ppm. The approved concentration shall be 50-200 ppm. Maintain sanitizer at correct concentrations when being used to sanitize. -P Owner called for machine service. Will use dishwasher for washing, and 3 compartment sink for manual sanitizing until unit repaired.

23 3-501.18 Noodles in reach in cooler was properly date marked but has exceeded the time/temperature limit. Foods that are maintained at 41F or below may be held no more than 7 days. Noodles voluntarily discarded during inspection.

28 7-102.11 One spray bottle cleaner not labeled. Label working containers of toxic materials such as cleaners and sanitizers.-Pf No points taken. Labeled at time of inspection.

48 4-501.14 Dishwasher interior and dishwasher dishracks have heavy build up hard water/soil. Warewashing machines shall be cleaned to prevent recontamination of equipment and utensils.

OAKVIEW PUBLIC HOUSE

131 OAKVIEW COMMONS DR, SUITE 101, HOLLY SPRINGS, NC, 27540
Inspection Date: 11/06/2025
Score: 98.5
Grade: A

Observations & Corrective Actions

23 3-501.18 (P). Cooked onions with a prep date of 10/28 in walk in cooler. Food that was date marked but had exceeded the time/temperature limit. Foods that are maintained at 41F or below may be held no more than 7 days. Discarded during inspection.

PAPA’S SUBS PIZZA

511 N MAIN ST, HOLLY SPRINGS, NC, 27540
Inspection Date: 11/05/2025
Score: 96.5
Grade: A

Observations & Corrective Actions

22 3-501.16 (A)(2) and (B); Priority; At the time of the inspection, cold cuts on make line stacked to top of rim of container are over 41F. Cold TCS (Time / Temperature Control for Safety) food shall be kept at 41F or below. CDI Food lowered.

28 7-102.11; Priority Foundation; Spray bottle of cleaner not properly labeled to identify the material. Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the material. Corrected During Inspection - PIC labeled at time of inspection.

49 4-601.11 Foo/soil build-up on cooler wire shelves. Non-food contact services shall be clean to sight and touch.

55 6-501.11 Cabinet door below soda dispenser are falling off. Floors, walls, and ceilings including the attachments shall be maintained in good repair. No points taken.

Apex

CHICK-FIL-A APEX

1110 BEAVER CREEK COMMONS DR, APEX, NC, 27502
Inspection Date: 11/03/2025
Score: 99.5
Grade: A

Observations & Corrective Actions

49 4-601.11 (B) and (C); Core; Interior of reach-in coolers at drink station and drive thru area are soiled with food residue build-up. A shelf near the drive thru area has visible residue where wrapped single-service articles are kept. 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 not taken.

COCINA MEXICANA LA PENA DE HOREB

2125 TEN TEN RD, APEX, NC, 27539
Inspection Date: 11/14/2025
Score: 97.5
Grade: A

Observations & Corrective Actions

16 4-602.12 Cooking and Baking Equipment (C) The inside of the microwave was soiled with food splatter and build up. 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 was advised.

55 6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Two of three light bulbs are burnt out over the grill. The floor finish is worn and prevents adequate cleaning. Physical facilities shall be maintained in good repair. Replace blown bulbs and repair floor finish. REPEAT VIOLATION

FIRST WATCH #6037

1280 W WILLIAMS ST, APEX, NC, 27502
Inspection Date: 11/05/2025
Score: 98
Grade: A

Observations & Corrective Actions

23 3-501.18; Priority; Observed multiple ready-to-eat, TCS foods in the makeline reach-in unit including cooked onion, cooked squash and cooked sausage without date labels. PIC was unsure of their prep date. Discard the food requiring date labels once time/temperature window has expired, if it is not labeled, or if the label is incorrect. CDI- foods voluntarily discarded.

43 3-304.12 (B); Core; Plastic ramekin was used in blueberries and a scoop handle was laying inside seasoning. 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- ramekin and scoop removed. No point taken.

49 4-601.11(C); Core; Inside of makeline unit has sticky food residue on the bottom. Keep nonfood-contact surfaces of equipment clean to avoid accumulation of dust, food residue or other debris. All other equipment was observed clean. Increase cleaning frequency. Full point not taken.

FUSION CAFE

1305 E WILLIAMS ST, APEX, NC, 27502
Inspection Date: 11/06/2025
Score: 98
Grade: A

Observations & Corrective Actions

16 4-602.12 Cooking and Baking Equipment (C) The microwave was heavily soiled and shall be cleaned. The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. The PIC cleaned the microwave. CORRECTED DURING INSPECTION (CDI)

48 4-302.14 Sanitizing Solutions, Testing Devices (Pf) PIC was unable to provide a test kit for the sanitizing solution. Provide a test kit that accurately measures sanitizer concentrations. EHS provided the PIC with a test kit.

JD’S TAVERN

800 W WILLIAMS ST, APEX, NC, 27502
Inspection Date: 11/14/2025
Score: 98.5
Grade: A

Observations & Corrective Actions

48 4-501.113 Mechanical Warewashing Equipment, Sanitization Pressure. The flow pressure of the dish machine is reading above the manufacturer specified range on the data plate. The flow pressure of the fresh hot water SANITIZING rinse in a WAREWASHING machine, as measured in the water line immediately downstream or upstream from the fresh hot water SANITIZING rinse control value, shall be within the range specified on the machine manufacturer’s data plate. PIC stated Eco-Sure came out the next day to repair the flow pressure gauge. PIC recorded flow pressure gauge reading above the manufacturer specified range on the data plate to show repair personnel. EHS recommends using three compartment sink for cleaning and sanitizing dish ware until flow pressure for hot water sanitization is restored.REPEAT VIOLATION

55 6-201.11 Floors, Walls and Ceilings - Cleanability (C) The floors throughout the kitchen are pitting. This is a cleanability issue. Floors shall be constructed to be smooth and easily cleanable. Have floors repaired. Manager states that they have had issues with the contractor that installed floors and that this a high cost repair that may not be done for a while. Full point not taken.

KNIGHTS PLAY GOLF CENTER

2512 TEN TEN RD, APEX, NC, 27502
Inspection Date: 11/14/2025
Score: 96
Grade: A

Observations & Corrective Actions

8 2-301.14 When to Wash (P) Food prep employees observed returning to prepare food without washing their hands and changing gloves after mixing sanitizing solution and coming back into the building. Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks; Wash hands before donning gloves to initiate a task that involves working with food; and Wash hands after engaging in other activities that contaminate hands. EHS redirected and observed employees washing their hands before returning to prepare food. CORRECTED DURING INSPECTION (CDI)

10 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) The handwashing sink across from the cash register had a wiping cloth and a bottle of peroxide stored inside the basin. A handwashing sink shall be maintained so that it is accessible at all times for employee use. The PIC removed the items. CDI

51 5-205.15 (B) Leak pipe etc. not imminent threat The handwashing sink across from cash register has leaking pipe and faucet. Maintain a plumbing system in good repair. PIC is advised.

PLAYA BOWLS APEX

219 N SALEM ST, APEX, NC, 27502
Inspection Date: 11/05/2025
Score: 100
Grade: A

Observations & Corrective Actions

No violations cited.

SCRATCH KITCHEN AND TAPROOM

225 N SALEM ST, SUITE 127, APEX, NC, 27502
Inspection Date: 11/05/2025
Score: 99
Grade: A

Observations & Corrective Actions

47 4-501.12 Cutting Surfaces (C) Cutting boards on the makeline are heavily scored and stained. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Replace or resurface cutting boards.

48 4-501.19 Manual Warewashing Equipment, Wash Solution Temperature (Pf) The wash solution during manual warewashing was 86F. During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. The PIC remade the warewashing solution to 128F. CORRECTED DURING INSPECTION (CDP)

4-302.13 Temperature Measuring Devices, Manual and Mechanical Warewashing. The three compartment sink shall be equipped with temperature measuring device during manual warewashing. (A) In manual WAREWASHING operations, a TEMPERATURE MEASURING DEVICE shall be provided and readily accessible for frequently measuring the washing and SANITIZING temperatures. The PIC provided the dish washing employee with a thermometer. *** (CDI)***

SOUTHERN PEAK TAPROOM

1451 RICHARDSON RD, STE 130, APEX, NC, 27523
Inspection Date: 11/12/2025
Score: 99
Grade: A

Observations & Corrective Actions

37 3-302.12; Core; Salt and pepper containers on makeline are missing labels. Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Label dry ingredients. CDI- labels added.

41 3-304.14(B); Core; Wet wiping cloth observed on counter upon arrival. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI- cloth moved to sanitizer bucket.

43 3-304.12 (B); Core; Sugar scoop handle observed touching sugar inside sugar 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- scoop moved.

45 4-903.11(C); Core; Observed single-use plates stored outside their packaging with the food-contact surface exposed on the self-service bar. Single-Service/Single-Use items shall be kept in the original protective package or stored using other means that protect the item from contamination until used. CDI- plates inverted.

SUSHI IWA APEX

2026 CREEKSIDE LANDING DR, APEX, NC, 27502
Inspection Date: 11/13/2025
Score: 95.5
Grade: A

Observations & Corrective Actions

15 3-302.11 (A)(1)(2); Priority; Observed cooked eel below raw fish in the sushi reach-in cooler. Repackaged, raw chicken was stored above soft shell crab in the walk-in freezer. Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables to prevent cross contamination. CDI- foods rearranged. Full points taken for repeat violation.

16 4-601.11 (A); Priority Foundation; Can opener was observed with food and debris residue around the blade. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- can opener removed for cleaning. All other food-contact surfaces observed clean. No points taken today.

35 3-501.13 (E); Core; Tuna was thawing in the walk-in cooler while still sealed in its reduced oxygen package. Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. CDI- tuna packs cut open. Educational moment with PIC. No point taken.

43 3-304.12 (B); Core; Rice scoop handle was stored touching dry rice inside container in dry storage area. 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- scoop removed.

47 4-501.11; Core; Rice cooker handle is broken. Equipment shall be kept in good repair. Repair or replace handle or obtain a new rice cooker. Shelving in the walk-in cooler has been replaced since previous inspection. Full point not taken. 4-205.10; Core; DeWalt drill observed on dry goods shelf in sotrage area. Drill appears to have been used for food preparation based on residue on cord. This drill may not be used for any type of food preparation. Remove DeWalt drill from kitchen and only use mixers designed for food preparation.

48 4-501.14; Core; Warewashing machine and wall-mounted drain boards have visible food residue accumautlion. Pay close attention to bottom of drain boards and inside doors of warewashing machine. 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.

THE DUGOUT TAVERN AND GRILL

1413 KELLY RD, APEX, NC, 27502
Inspection Date: 11/05/2025
Score: 95
Grade: A

Observations & Corrective Actions

16 4-601.11(A); Priority Foundation; Can opener blade was observed soiled. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- can opener removed for cleaning. All other equipment was observed clean. No points taken

23 3-501.18; Priority; A container of cut melon was observed with the wrong prep date in the reach-in cooler. Veggie burgers and hot dogs with prep dates of $10/28$ and $10/29$ were observed in the grill cooler drawer. Cooked pasta from $10/28$ observed in other cooler drawer. Pimento cheese spread with a use by date of $8/27$ observed in the tall reach-in cooler. Ready-to-eat, TCS (Time/Temperature Control for Safety) foods shall not be held past 7 days in refrigeration. The day of preparation or opening from a commercial package 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. Ensure ready-to-eat TCS foods from commercial packages are discarded by the manufacturer use by date. CDI - foods voluntarily discarded. Melon was correctly dated. Full points taken for repeat violations. If violations persist, a risk control plan may need to be implemented for date marking/disposition. Encouraged PIC to implement a disposition policy/procedure to avoid repeat violations.

28 7-102.11; Priority Foundation; A spray bottle of degreaser was observed without a label. Label all working containers of poisonous or toxic materials taken from bulk supplies with the common name of the material. CDI- label added.

42 3-302.15; Core; Avocado in the prep cooler still had produce stickers on the skin. Wash fruits and vegetables prior to use and remove any produce stickers. CDI- avocado was sent to be washed and stickers were removed. No point taken

47 4-501.11 (C); Core; Can opener blade appears dull. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. Replace can opener blade.

48 4-501.14; Core; Drainboard is soiled along the drainage area. Back corner of warewashing machine has food 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.

56 6-501.14; Core; AC vents above dry storage shelving and near entrance to walk-in cooler are coated in dust accumulation. Clean ventilation systems and change filters so they do not become a source of contamination. No point taken today.

Fuquay-Varina

ASSAGGIO’S PIZZERIA RISTORANTE

7417 SUNSET LAKE RD, FUQUAY-VARINA, NC, 27526
Inspection Date: 11/12/2025
Score: 98
Grade: A

Observations & Corrective Actions

20 3-501.14(B); Priority; Pizza sauce in walk-in cooler in large grey container at 75F in center and 50F on edges of container, pizza sauce was prepared at 7am according to employee. Onions are cooked and other items are mixed with room temperature ingredients. Cooked onions added to sauce, unsure exactly when sauce at 135F and began cooling time. Foods that are cooked and cooled shall be cooled from 135F to 70F in 2 hours, and from 70F to 41F in 4 hours. Quickly cool TCS foods that are prepared from room temperature ingredients from 70F to 41F in 4 hours. Cooling stickers and information shared during inspection. EC recommended an ice wand to rapid cool this sauce. Educated for both pizza sauce and tomato sauce, to cook onions and garlic and place onto sheet tray to cool in walk-in while opening cans and preparing other items for the sauce, to allow cooked items to rapid cool then after mixing, use ice wand to cool sauce. Manager used ladle and mixed the sauce, and split some of the sauce into a smaller container. Educated about proper cooling methods to reach cooling times, owner stated he will purchase ice wands for use to cool pizza sauce.

33 3-501.15 Cooling Methods (Pf) Pizza sauce in large bin in walk-in cooler prepared at 7am at 50F-75F. Cooked items must cool from 135F to 70F in 2 hours and from 70F to 41F. To meet these cooling times, proper cooling methods should be used such as smaller, thinner portions, using rapid cooling equipment such as walk-in cooler or stirring food in ice bath or using ice wand. Educated about proper cooling methods and recommended an ice wand to cool large batches of sauces. Cooling stickers and handouts left for employees during inspection. Sauce split and moved some into smaller container during inspection.

GARIBALDI TRATTORIA PIZZA E PASTA

900 N MAIN ST, FUQUAY-VARINA, NC, 27526
Inspection Date: 11/05/2025
Score: 97.5
Grade: A

Observations & Corrective Actions

19 3-403.11; Priority; Bag of meatballs in hot holding cabinet at 109F. Employee stated meatballs were from walk-in cooler and are reheating for about an hour and a half. Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. Meatballs shall be heated using oven, or stovetop or other method to rapid reheat to ensure items are heated appropriately then stored in hot holding cabinet to remain hot at 135F. Meatballs removed from cabinet and moved to oven. Meatballs at 145F after reheating in oven. Educated about reheating in cabinet only if it reached temperature within 2 hours, and not recommended.

39 3-305.11; Large Cambro of raw spinach stored on floor near cook line. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Container temporarily moved to nearby prep table during inspection, educated about not storing food on the floor and protecting prep tables with changing container to clean container that has not touched the floor. Container taken to dish area during inspection.

47 4-501.11; Core; Rusty wire shelving in dry goods area. Equipment shall be kept in good repair.

INIS KITCHEN

624 LAKESTONE COMMONS AVE, FUQUAY-VARINA, NC, 27526
Inspection Date: 11/05/2025
Score: 95
Grade: A

Observations & Corrective Actions

2 2-102.12 (A) Certified Food Protection Manager; Core; Manager does not have food protection manager certification. The designated person in charge shall be a designated food protection manager by showing proficiency of required information through passing a test that is part of an ANSI-accredited program. Manager able to answer food safety questions from EC and is aware of food safety requirements. Manager signed up for online class and completed the modules but has not signed up for test portion.

16 4-501.114; Priority; Sanitizer solution at three compartment sink not dispensing any solution and tested at 0ppm when using Sink and surface, quaternary and chlorine test strips. Maintain sanitizer at correct concentrations when being used to sanitize. Three compartment sink set up to wash rinse and sanitize left to right, with far right sink as sanitizer solution. Soiled dishes stored on both sides of the drainboards next to wash sink and sanitize sink. Educated about proper per sink set up and potential for contamination with storing dirty dishes on clean drainboard. Employee cleared sinks and moved dirty dishes to left drainboard and sink cleaned during inspection. Set up bleach solution in sink basin to ensure dishes are being sanitized.

23 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition; Cooked sauce with garlic in reach-in cooler without date marking. Several items in back reach-in cooler with Monday/Sunday date stickers but 11/15 as date written. Upon questioning, the date 11/15 is date to discard. This date exceeds the 7 day hold for prepared TCS foods. TCS (Time/Temperature Controlled for Safety) foods prepared in the facility shall be date marked with the day prepared or the day to discard, and shall be kept for maximum of 7 days. Dates prepared added to these items during inspection, manager stated date should be date prepared with the Monday/Sunday sticker to indicate what date prepared. Biryani rice containers, noodles and cooked chicken in reach-in cooler and make line cooler properly date marked with day prepared. Improvement on items dated, ensure all employees know the system being used (day stickers with date prepared). Only one item not date marked.

49 4-601.11(B) and (C); Core; Sides of equipment on cook line, reach-in cooler bottoms, handles of equipment, make line cooler insides have food debris and residue buildup. Walk-in cooler vents and shelving with dust buildup and food residue. Speed rack with food debris. Non-food contact surfaces shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.

55 6-501.11; Core; Wall damage behind clean dish storage racks and near back door entrance to kitchen from dining room. Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repair the damaged walls.

JOYCE AND FAMILY RESTAURANT

129 N MAIN ST, FUQUAY-VARINA, NC, 27526
Inspection Date: 11/12/2025
Score: 96
Grade: A

Observations & 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. Information sent about upcoming classes to management.

16 4-501.114; Priority; Chlorine sanitizer concentration in dishwasher was less than 50 ppm, tested closer to 0-10ppm. The approved concentration shall be 50-200 ppm. Solution empty and bottle replaced and machine primed and retested and solution at 50ppm after adjusting. Ensure machine sanitizer concentration is accurate and check bottles regularly.

49 4-601.11(B) and (C); Core; General cleaning of exterior surfaces of equipment. Hot holding cabinets, walk-in cooler shelving and vents, soiled with food debris and grease buildup. Non-food contact surfaces shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.

51 5-205.15; Core; Handsink near walk-in cooler missing knob to turn on, manager has faucet to fix but not installed yet. Maintain a plumbing system in good repair. No points deducted.

55 6-501.12; Core; Drain under vegetable prep sink soiled with black residue buildup. Walls and floors with greasy residue and dust accumulation. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently.

KHAO SEN

2100 GATHERING SQUARE CT, FUQUAY-VARINA, NC, 27526
Inspection Date: 11/06/2025
Score: 98.5
Grade: A

Observations & Corrective Actions

23 3-501.18; Priority; Ready-To-Eat Time / Temperature Control for Safety Food, Disposition; Green coconut curry and cooked curry in walk-in cooler with date marking 10/26. Manager stated neither of these are frozen and green curry is not ordered as frequently as yellow or other curry that is prepared in the facility. Educated about cooked TCS foods being held for maximum of 7 days excluding time in freezer and if items are frozen to keep prepared date and add date when removed from freezer. Curry voluntarily discarded during inspection.

48 4-303.11 (A) (B); Priority Foundation; Sanitizer at three compartment sink not dispensing out enough solution. Sink was empty and no employee washing dishes during inspection. Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation. Air gap in line of solution at dispenser. Manager manually poured about a half a cup of sanitizer concentration directly from bottle to sanitizer sink basin with water. Solution mixed and tested at 300-400ppm. All items are pre-washed and then sent through dish machine according to employee. Manager agreed to manually mix solution until company can service dispenser. No points deducted

NIL’S CAFE MEDITERRANEAN CUISINE

513 E BROAD ST, FUQUAY-VARINA, NC, 27526
Inspection Date: 11/12/2025
Score: 98
Grade: A

Observations & Corrective Actions

23 3-501.18 ; Priority; Ready-To-Eat Time / Temperature Control for Safety Food, Disposition; Cooked quinoa and prepared chicken salad date marked for $11/5$ in walk-in cooler. Prepared TCS (Time/Temperature Controlled for Safety) foods shall be held for maximum of 7 days, excluding time in freezer. Neither of these items are frozen according to employee, and new items prepared. These items voluntarily discarded during inspection. All other prepared TCS items date marked with dates not exceeding 7 days.

55 6-501.12 Cleaning, Frequency and Restrictions; Core; Walls and ceilings in the back of the kitchen, near grill area, and prep sink soiled with greasy residue and dust buildup. Physical facilities such as floors, walls and ceilings shall be kept clean. Clean these areas more frequently.

WILLOW CREEK EXXON

1133 OLD HONEYCUTT RD, FUQUAY-VARINA, NC, 27526-8923
Inspection Date: 11/13/2025
Score: 98.5
Grade: A

Observations & Corrective Actions

47 4-101.11 (A) - (E) Pork being stored in large clear container not a food safe container. Facility cooks proteins and mixes spices in this large container before allowing to cool and portioning into small bags and into the freezer. The lid of this container is cracked. Several small containers stored on shelf above three compartment sink with cracks. Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Large container not food safe, must replace container with food grade container, and replace cracked containers as necessary.

Holly Springs Update

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