Location: 1912 BERNARD ST RALEIGH, NC 27608 Facility Type: Restaurant Inspection Date: 04/04/2024
Score: 95.5
#
Comments
Points
15.
3-302.11; Priority; Raw shelled eggs stored above ready-to-eat sauces in the lowboy prep unit. Food shall be protected from cross contamination by separating raw animal foods away from ready-to-eat sauces. CDI- food rearranged.
0.0
22.
3-501.16 (A)(2) and (B); Priority; [Repeat] Packages of pre-cooked noodles were holding at 45F. Cooked potatoes sliced and whole were also holding between 43-45F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Noodles and potatoes were moved to other units of refrigeration for rapid cooling.
1.5
23.
3-501.17; Priority Foundation; [Repeat] Bundles of chicken thawed from frozen in front low unit and in back tall unit lacking cook/froze date(s). Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened, date the meat/vegetable cooked). When freezing cooked TCS foods, include the Date Cooked/Date Frozen/Date Thawed. CDI- Chicken wings voluntarily discarded by PIC during inspection. [REPEAT]
1.5
23.
3-501.18; Priority; Caramelized onions and house made pickles (hot brined) were being held beyond 7 days. TCS foods shall be held at 41F or less for no more than 7 days. CDI- food items voluntarily discarded.
0.0
36.
4-204-112; Core; [Repeat] Low cold-hold unit in front prep area is lacking an air temp thermometer. In a mechanically refrigerated FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit. Add an air temperature thermometer to this unit.
0.5
49.
4-601.11(B) and (C); Core; [Repeat] Residue accumulation present along the sides of the cooking equipment. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to these areas and clean thoroughly.
0.5
55.
6-501.12; Core; Dust accumulation along the ceiling tiles and vents in the dish/prep area. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly.
Location: 1912 BERNARD ST RALEIGH, NC 27608 Facility Type: Restaurant Inspection Date: 03/20/2023
Score: 96
#
Comments
Points
16.
4-602.11; Core; Ice machine has residue accumulation. Clean EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency to this area and clean thoroughly.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Multiple packages of noodles cold-holding in tall unit at 45F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Noodles moved to freezer for active cooling. When transport supplies from other facility, maintain cold TCS foods at 41F and less.
1.5
23.
3-501.17; Priority Foundation; Bundles of chicken thawed from frozen in front low unit and in back tall unit lacking cook/froze date(s). Date-Marking missing on container of milk and whipping cream opened previous days. Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened, date the meat/vegetable cooked). When freezing cooked TCS foods, include the Date Cooked/Date Frozen/Date Thawed. Add date mark to prepared TCS foods that will be held over to the next day. CDI- Known prep dates added during inspection. Milk voluntarily discarded by PIC during inspection. [REPEAT]
1.5
25.
3-603.11; Priority Foundation; Consumer Advisory: When asked, PIC stated that burgers are cook-to-order, may be cooked below 155F. Menu Consumer Advisory is split into different section, with different symbols, and not all symbols tied to the foods that need it. If an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD, the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER. A DISCLOSURE shall include identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. A REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness. Consolidate Consumer Advisory on the menu into one concise statement, and add asterisk by the products that require it (burgers). VR-VERIFICATION REQUIRED. Text picture of menu correction to your REHS Joanne Rutkofske at 919-623-0459 within 10 days for verification.
0.0
36.
4-204-112; Core; Low cold-hold unit in front prep area is lacking an air temp thermometer. In a mechanically refrigerated FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit. Add an air temperature thermometer to this unit.
0.0
43.
3-304.12; Core; Several tongs hung on low oven handle where can brush up against pants. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD or In a clean, protected location. Return tongs to dish room for cleaning.
0.0
44.
4-903.11(A), (B) and (D); Core; Stack of dishes stored as clean stored food-side up. Clean EQUIPMENT and UTENSILS shall be stored Covered or inverted. CDI- Dishes covered during inspection.
0.0
49.
4-601.11(B) and (C); Core; Residue accumulation along sides of equipment and along hood filters. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to these areas and clean thoroughly.
0.5
55.
6-501.12; Core; Residue accumulation along floors under and behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly.
0.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources VR-VERIFICATION REQUIRED. Text picture of menu correction to your REHS Joanne Rutkofske at 919-623-0459 within 10 days for verification. Follow-Up: 03/30/2023
Location: 1912 BERNARD ST RALEIGH, NC 27608 Facility Type: Restaurant Inspection Date: 08/01/2022
Score: 97.5
#
Comments
Points
10.
6-301.14; Core; One of the two restrooms did not have a hand washing sign. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Add hand washing sign to the bathroom.
0.0
23.
3-501.18; Priority; Bags of cooked noodles observed with date mark of 7/13/22. TCS/hazardous foods shall be discarded after 7 days. CDI - PIC discarded cooked noodles.
1.5
23.
3-501.17 Priority foundation; Container of cooked potato wedges in a standing fridge did not have a date mark on them. Two trays of seared tuna in a low boy cooker did not have date marks. TCS/hazardous foods shall bare a date mark of the day prepared, the day removed from manufacturer packaging, or the date of discard. CDI - PIC added known dates.
0.0
35.
3-501.13 Priority Foundation; Salmon observed thawing in a prep sink while still in reduced oxygen packaging. REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment. CDI -Salmon packages were cut to allow to air.
0.0
39.
3-305.12; Core; Bags of avocados observed stored in storage room hanging from a chemical storage rack with chemicals above and below the food. Food may not be stored in mechanical rooms, or under sources of contamination. CDI - avocados were relocated away from chemicals.
0.0
47.
4-501.11; Core; Door gaskets of cold holding units were observed damaged/torn. Ice-machine in the back storage room is not functioning, Mixer in the kitchen is not working, Equipment shall be maintained in a state of good repair and condition. Have items repaired.
0.5
49.
4-601.11(B) and (C); Core; Weight scales observed with debris on them, containers holding clean dishes have debris accumulating on the bottom. Hood ventilation filter unit/line coming from it has grease accumulating from it. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase the cleaning frequency of these items.
0.5
54.
5-501.115; Core; Accumulation of leaves, wood pallets observed by the dumpsters outside. Storage area and enclosure, for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean. Increase cleaning frequency outside beside the dumpsters.
0.0
General Comments
Inspector information: Daniel Cortes 984-920-7494 daniel.cortes@wakegov.com
Location: 1912 BERNARD ST RALEIGH, NC 27608 Facility Type: Restaurant Inspection Date: 12/09/2021
Score: 99
#
Comments
Points
5.
2-501.11; Priority Foundation; Procedures for responding to vomiting & diarrheal events are not in place at this facility. Procedures for responding to vomiting & diarrheal events are required to be in written form. This new requirement was discussed. Provide a written process that includes who will clean up the mess and how they will do it. A spill kit is recommended.
0.0
47.
4-501.12; Core; Observed cutting boards with deep scratching. Cutting surfaces shall be free of deep scratches.
0.5
49.
4-601.11(B) and (C); Core; The hood filters were observed with accumulated grease and dust. Nonfood contact surfaces of equipment shall be maintained clean.
0.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
