Location: 2340 Bale ST Unit 100 RALEIGH, NC 27608 Facility Type: Restaurant Inspection Date: 07/01/2024
Score: 94.5
#
Comments
Points
14.
3-203.12; Priority Foundation; Shellstock tags not dated with last used date. Shellstock tags shall be dated with the date the last oyster in bundle has been used. REHS will return Friday June 5, 2024 to verify. Verification Required. Repeat.
2.0
23.
3-501.18; Priority; Cooked crab meat and crab cakes dated 6/21. TCS foods shall be discarded when the date exceeds 7 days. CDI: Items discarded.
0.0
39.
3-305.11; Core; Core; In walk-in freezer, boxes of food stored on the floor. Canned goods stored on the floor in the back dry-storage area. FOOD shall be protected from contamination by storing the FOOD: In a clean, dry location; Where it is not exposed to splash, dust, or other contamination; and At least 15 cm (6 inches) above the floor. Move these items up off the floor. Repeat.
1.0
43.
3-304.12; Core; A few utensils with handles down in the food including coleslaw in main prep. 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 store utensils In a clean/dry, protected location and changed out as required (every 4 hours or less when used with Temperature Control for Safety foods). CDI- Utensils removed during inspection. Repeat.
0.5
49.
4-601.11(B) and (C); Core; Cleaning needed of fryers, grills, drawer coolers, reach ins and shelving units. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Repeat.
1.0
55.
6-501.12; Core; Cleaning needed of floors, walls and ceiling tiles throughout kitchen. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
Location: 2340 Bale ST Unit 100 RALEIGH, NC 27608 Facility Type: Restaurant Inspection Date: 02/15/2024
Score: 94
#
Comments
Points
6.
2-401.11; Core; Employee beverage on high shelf above food storage (screw-top). Another employee beverage in good location on stool by handwash sink was an open cup. An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. A FOOD EMPLOYEE may drink from a closed BEVERAGE container 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. Recommend use of drinking container designed with lid and straw to keep employee hands away from mouth surfaces. CDI- Employee beverage moved during inspection.
0.0
10.
6-301.14; Core; Both Handwashing sinks in kitchen are lacking handwashing signs. 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. CDI- Handwashing signs provided for posting.
0.0
14.
3-203.12; Priority Foundation; Shellstock tags lacking date of when last oyster used for each tag, and storage method in use does not allow for maintaining the tags in order by date. SHELLSTOCK tags or labels shall remain attached to the container in which the SHELLSTOCK are received until the container is empty. The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. The identity of the source of SHELLSTOCK that are sold or served shall be maintained by retaining SHELLSTOCK tags or labels for 90 calendar days from the date that is recorded on the tag or label, Using an APPROVED record keeping system that keeps the tags or labels in chronological order correlated to the date that is recorded on the tag or label. CDI- Requirement explained and educational information provided. PIC to start recording required use dates on the tags and maintain in order of that date. [REPEAT]
1.0
16.
4-601.11 (A); Priority Foundation; Lids stored as clean with date-marking sticker/tape remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Tape removed and items returned for re-cleaning.
0.0
16.
4-501.114; Priority; Sanitizer concentration too low at the kitchen dish machine, measured at 0ppm chlorine. Observed bin of sanitizer almost out of chemical. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall meet the criteria specified in Food Code, and shall be used in accordance with the EPA-registered label use instructions. Maintain chlorine sanitizer to at least 50ppm. CDI- Sanitizer bin replaced during inspection and machine primed.
1.5
39.
3-305.11; Core; In walk-in freezer, boxes of food stored on the floor. Canned goods stored on the floor in the back dry-storage area. FOOD shall be protected from contamination by storing the FOOD: In a clean, dry location; Where it is not exposed to splash, dust, or other contamination; and At least 15 cm (6 inches) above the floor. Move these items up off the floor. [REPEAT]
1.0
41.
3-304.14; Core; Sanitizer concentration too low in sanitizer bucket, at 0-100ppm quat. Fresh sanitizer from 3-comp dispenser barely 200ppm. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (200-400ppm quat). Recommend having dispenser concentration adjusted higher, closer to 400ppm, to ensure required concentration obtained and maintained.
0.0
43.
3-304.12; Core; A few utensils with handles down in the food (hushpuppy mix in short cooler, and coleslaw in main prep). 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; if stored in water, maintained at 135F and above; or store utensils In a clean/dry, protected location and changed out as required (every 4 hours or less when used with Temperature Control for Safety foods). CDI- Utensils removed during inspection.
0.0
47.
4-501.11; Core; Low drawer cooler facing is very loose, PIC stated bottom screws missing. Four lights out over the cook area. In mens restroom, faucet handle is extremely loose. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Repair these items.
0.0
47.
4-205.10; Core; Breville food processor labeled for -Household Use Only-. Except for toasters, stand mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturers intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Replace unit with one classified for commercial use.
0.5
49.
4-601.11(B) and (C); Core; The sides of the fryer and front of grill observed with residue accumulation. Storage racks for dry goods, clean dishes, and in the walk-in cooler with sticky residue accumulation. Exterior vent cover of ice machine with heavy dust accumulation. Bins holding smaller items like lids with debris accumulation. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency throughout facility. [REPEAT]
0.5
54.
5-501.114; Core; Shared space dumpster lacking drain plug (left side rear dumpster). Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place. Contact trash service provider to have drain plug replaced.
0.0
54.
5-501.110; Core; Side door of dumpster and lid of grease receptacle left open. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Keep lids and doors of receptacles closed.
0.0
54.
5-501.115; Core; In shared dumpster area, observed Loose litter, broken glass, and leaf litter accumulation on the ground around the dumpsters. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items and clean. Clean up the litter and maintain area clean.
0.5
54.
5-501.116; Core; In shared dumpster area, heavy grease accumulation on the oil receptacle and on the ground around this receptacle. Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Increase cleaning frequency to this area, and ensure grease buildup is not washed down a storm drain.
0.0
55.
6-501.12; Core; Residue accumulation along walls and floors under and around equipment and storage racks. Heavy dust accumulation around ceiling vents and surrounding tiles. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and maintain clean. [REPEAT]
1.0
55.
6-501.11; Core; Floor grout between tiles in kitchen is worn down and holding debris. PHYSICAL FACILITIES shall be maintained in good repair. Regrout the floors so SMOOTH and EASILY CLEANABLE.
0.0
55.
6-501.16; Core; In service sink, mop leaned up against wall, floppy mop head side up, and no mop rack observed to allow for proper hanging of mops. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. Hang mops to dry after use, floppy mop head side down, so draining into service sink drain. Recommend installing mop rack in service sink.
Location: 2340 Bale ST Unit 100 RALEIGH, NC 27608 Facility Type: Restaurant Inspection Date: 07/27/2023
Score: 96
#
Comments
Points
14.
3-203.12; Priority Foundation; Shell stock tags are not being consistently dated when the last of the shell stock from the container is sold or served. All tags for the boxes of oysters received are not being kept on record. The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. The identity of the source of SHELLSTOCK that are sold or served shall be maintained by retaining SHELLSTOCK tags or labels for 90 calendar days from the date that is recorded on the tag or label. CDI- education given on why placing the date when shellstock is last sold is important. Reminded PIC to keep all tags from all boxes and bags received.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Buttermilk in the flip top cooler observed holding around 49F. TCS foods being held cold shall be maintained at 41F or less. CDI- buttermilk cooled down.
0.0
23.
3-501.18; Priority; Crab dip (7/18), lobster roll mixture (7/19), salsa (7/18) and queso blanco (7/19) all found being held past the 7 day shelf life. A FOOD specified in par. 3 501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; (2) Is in a container or PACKAGE that does not bear a date or day; or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in par. 3-501.17(A). CDI- food items voluntarily discarded.
1.5
23.
3-501.17; Priority Foundation; Hush puppy mix with cooked onions added found without a date. Two containers of shrimp and grits gravy found without a date. Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of (41F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI- dates known added to food products.
0.0
35.
3-501.13 ; Priority Foundation; [Repeat] A strainer pan of shrimp thawing at food prep sink, not submerged in water and a running water temp of 85F. TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) foods shall be thawed: Under refrigeration that maintains the FOOD temperature at 5C (41F) or less; or Completely submerged under running water, At a water temperature of 21C (70F) or below, With sufficient water velocity to agitate and float off loose particles in an overflow, and For a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking to be above 5C (41F), for more than 4 hours including The time the FOOD is exposed to the running water and the time needed for preparation for cooking. CDI- PIC directed to placed shrimp in deep pan, submerged with water flowing over or move to walk-in cooler.
0.5
35.
3-501.13 ; Core; ROP Ahi Tuna is being thawed under refrigeration in its reduced oxygen state. The package states to remove product from packaging before thawing. 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: (1) Prior to its thawing under refrigeration as specified in (A) of this section.
0.0
39.
3-305.11; Core; Boxes of oysters were sitting on the cooler floor underneath the rack in the walk-in. Food shall be protected from contamination by storing the food: in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least 15 cm (6 inches) above the floor.
1.0
45.
4-903.11(A) and (C); Core; A box of single-service straws sitting on the floor in the front service station. cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and At least 15 cm (6 inches) above the floor.
0.0
49.
4-601.11(B) and (C); Core; The sides of the fryer and grill top has heavy residue accumulation present. Residue accumulation at the bottom of the prep cooler. 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
55.
6-501.12; Core; Residue accumulation along floors under and behind equipment. Ceiling tiles and walls in the kitchen have some heavy dust accumulation present. Increase cleaning frequency to these areas and clean thoroughly.
Location: 2340 Bale ST Unit 100 RALEIGH, NC 27608 Facility Type: Restaurant Inspection Date: 03/20/2023
Score: 97.5
#
Comments
Points
5.
2-501.11; Priority Foundation; PIC unable to locate written procedures to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI- Written procedures and educational material provided to PIC.
0.0
6.
2-401.11; Core; Open cup employee beverage up on prep surface directly next to food being prepared. In lower prep cooler, employee food not in designated space. An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. A FOOD EMPLOYEE may drink from a closed BEVERAGE container 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. Recommend use of drinking container designed with lid and straw to keep employee hands away from mouth surfaces. Store employee food/beverages in seperate and designated space. CDI- Employee beverage moved during inspection. PIC to label bin for employee food storage as -Employee Use Only-.
0.5
10.
6-301.14; Core; Front kitchen sink is lacking a handwashing 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. CDI- Handwashing signs provided to PIC for posting.
0.0
23.
3-501.17; Priority Foundation; Date Mark missing on one container of heavy cream opened days prior. 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- Product voluntarily discarded by PIC during inspection.
0.0
35.
3-501.13 ; Priority Foundation; Two strainer pans of shrimp thawing at food prep sinks, not submerged in water. TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) foods shall be thawed: Under refrigeration that maintains the FOOD temperature at 5C (41F) or less; or Completely submerged under running water, At a water temperature of 21C (70F) or below, With sufficient water velocity to agitate and float off loose particles in an overflow, and For a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking to be above 5C (41F), for more than 4 hours including The time the FOOD is exposed to the running water and the time needed for preparation for cooking. CDI- PIC directed to placed shrimp in deep pan, submerged with water flowing over or move to walk-in cooler.
0.5
43.
3-304.12; Core; 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. CDI- Tongs returned to 3-comp for cleaning.
0.5
47.
4-501.11; Core; In walk-in cooler, wire racks rusting. in low cold-hold unit, wire shelf is rusting. Above grill area, several lights are out [REPEAT]. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the bulbs and rusted racks/shelves.
0.5
54.
5-501.115; Core; Loose litter items and broken glass on ground in shared dumpster area. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, and clean. Clean up the litter and maintain area clean.
0.0
55.
6-501.12; Core; Residue accumulation along floors under and behind equipment, and along walls above the grill vents. 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
Location: 2340 Bale ST Unit 100 RALEIGH, NC 27608 Facility Type: Restaurant Inspection Date: 09/12/2022
Score: 96
#
Comments
Points
2.
2-102.12 (A); Core; The PIC is not a CFPM. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Become certified in food protection management. PIC is signed up for the course.
0.0
14.
3-402.12 Priority foundation; Several oyster tags were not dated with the end of use date. The date the last oyster is sold from each unit shall be recorded and retained for 90 days. Each raw whole muscle shell fish tag must be dated when the last food item is sold from the unit/bag.
1.0
16.
4-602.11 Core; Soda gun nozzles at the bar were observed with build up. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Staff stated they soak the soda gun nozzles, EHS recommends cleaning the nozzles with a small brush before soaking.
1.5
39.
3-305.11; Core; Oyster boxes on the floor in the walk-in cooler, food on the floor in the walk-in freezer. Food shall be protected from contamination by storing the food at least 6 inches off the floor. Do not store foods on the floor.
1.0
47.
4-501.11; Core; Door gaskets of cold hold units in the kitchen are damaged/torn. Several light bulbs under the hood vent do not turn on. Equipment shall be maintained in a state of good repair and condition. Have door gaskets replaced, replace/repair light bulbs under the hood vent.
0.0
49.
4-601.11(B) and (C); Core; Doors gaskets of cold hold units in the bar section have residue build-up. Bus pans storing sauces have debris on the bottom. Hood in the kitchen observed with build up, air vents in the kitchen have dust accumulation around them. 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
55.
6-501.12; Core; Cleaning of the floors needed at the bar section underneath equipment. Physical facilities shall be cleaned as often as necessary to kept them clean.
0.0
General Comments
Inspector information: Daniel Cortes 984-920-7494 daniel.cortes@wakegov.com
Location: 2340 Bale ST Unit 100 RALEIGH, NC 27608 Facility Type: Restaurant Inspection Date: 06/15/2022
Score: 95.5
#
Comments
Points
2.
2-102.12 (A); Core; The PIC is not a CFPM. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Become certified in food protection management.
1.0
22.
3-501.16 (A)(2) and (B); Priority; TCS foods in the lowboy cooler and the smaller flip-top cooler measured above 41F. Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Foods in the lowboy were relocated to the larger flip-top cooler until the unit can be serviced. The temp of the smaller flip-top cooler lowered during the inspection after the drawers/lid remained closed.
1.5
39.
3-305.11; Core; Boxes of oysters were sitting on the cooler floor underneath the rack in the walk-in. Boxes of sugar packets were sitting on the ground at the expo station. Food shall be protected from contamination by storing the food: in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least 15 cm (6 inches) above the floor.
1.0
44.
4-903.11(A), (B) and (D); Core; A stack of plastic containers were stored as clean but some were still wet inside. The dish shelves above the sink have a slight buildup of sticky residue. The flatware container holding unwrapped utensils at the expo station had food debris inside. Cleaned equipment and utensils shall be stored in a clean, dry location and allowed to air dry. Clean these shelves/containers and allow dishes to air dry before stacking them.
0.5
45.
4-903.11(A) and (C); Core; Unwrapped straws are sitting in containers that are collecting debris at the bar. Single-service/use articles shall be stored by using means that afford protection from contamination until used. Lift these boxes off of the floor and clean this containers.
0.0
47.
4-501.12; Core; Several of the small cutting boards were heavily scored. Cutting surfaces subject to scratching/scoring shall be resurfaced or discarded if they can no longer be effectively cleaned and sanitized. Resurface or replace any worn cutting boards.
0.5
48.
4-501.14; Core; Basins of the 3 comp sink are soiled with a light layer of residue. Components of sinks, basins, and other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths shall be cleaned at a frequency necessary to prevent recontamination of clean items and at least every 24 hours.
0.0
49.
4-601.11(B) and (C); Core; The floor of the walk-in cooler and the bottom shelf inside of the bar slide-top cooler are soiled with residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil or debris.
0.0
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 Report, updated health policy, and vomit cleanup plan e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
Location: 2340 Bale ST Unit 100 RALEIGH, NC 27608 Facility Type: Restaurant Inspection Date: 12/06/2021
Score: 97
#
Comments
Points
2.
2-102.12 (A); Core; There was no certified food protection manager present during the time of inspection. A CFPM must be present during all hours of operation.
1.0
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 must be provided in written form. This new requirement was discussed and an educational handout was provided.
0.0
6.
2-401.11; Core; Observed an employee with a beverage in an open cup. Beverages must be consumed from an approved container or in a designated break area to prevent accidental cross contamination. This was discussed with the employee and a lid was placed on the beverage and a straw was provided.
0.5
14.
3-402.12; This facility has an envelope for shell stock tags but several are being stored loosely on the counter. Shell stock tags shall be filed in chronological order. These tags were placed in order in the envelope.
1.0
47.
4-501.12; Core; observed cutting boards that were heavily scratched. Cutting surfaces shall be free of heavy scratching and scoring.
0.5
54.
5-501.115; Core; The dumpster area is heavily littered. Refuse areas shall be maintained clean.
0.0
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
Location: 2340 Bale ST Unit 100 RALEIGH, NC 27608 Facility Type: Restaurant Inspection Date: 07/15/2020
Score: 94
#
Comments
Points
General Comments
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
Location: 2340 Bale ST Unit 100 RALEIGH, NC 27608 Facility Type: Restaurant Inspection Date: 02/03/2020
Score: 94
#
Comments
Points
General Comments
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
Location: 2340 Bale ST Unit 100 RALEIGH, NC 27608 Facility Type: Restaurant Inspection Date: 11/18/2019
Score: 95.5
#
Comments
Points
General Comments
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
Location: 2340 Bale ST Unit 100 RALEIGH, NC 27608 Facility Type: Restaurant Inspection Date: 08/30/2019
Score: 93
#
Comments
Points
General Comments
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
Location: 2340 Bale ST Unit 100 RALEIGH, NC 27608 Facility Type: Restaurant Inspection Date: 04/25/2019
Score: 95
#
Comments
Points
General Comments
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. Recommend adding higher splash guard by rear handwash sink between paper towel dispenser and prep table. Add small trash can by the rear handwashing sink so one is available if the tall prep trash is moved away. Make sure dirty knives not put on wall magnet.
Location: 2340 Bale ST Unit 100 RALEIGH, NC 27608 Facility Type: Restaurant Inspection Date: 02/04/2019
Score: 96
#
Comments
Points
General Comments
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
