Location: 1916 BERNARD ST RALEIGH, NC 27608 Facility Type: Restaurant Inspection Date: 06/25/2024
Score: 99.5
#
Comments
Points
49.
4-602.13; Core; Cleaning needed of inside hot hold units. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Location: 1916 BERNARD ST RALEIGH, NC 27608 Facility Type: Restaurant Inspection Date: 11/03/2023
Score: 95
#
Comments
Points
15.
3-302.11; Priority; Raw meat was observed being stored with other cooked ready-to-eat food items in the reach-in cooler. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding and display from cooked ready-to-eat foods. CDI- foods rearranged.
0.0
16.
4-501.114; Priority; The quaternary ammonium solution made in the 3-compartment sink was below 200ppm. A quaternary ammonium solution shall have a concentration between 200-400ppm. CDI- more sanitizer was mixed in by hand. Have auto-chlor adjust the added water to sanitizer ratio to reflect at minimum 200ppm.
1.5
20.
3-501.14; Priority; Cooked potato salad made yesterday was holding between 49-50F in the walk-in cooler. Cooked TCS foods shall be cooled within a total of 2 hours form 135F to 70F and within a total of 6 hours from 135F to 41F or less. CDI- food item voluntarily discarded by PIC.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cooked onions (44F), Potato salad (49-53F), Spaetzle (44-45F), and Sauerkraut (51F) all found in the walk-in cooler. Clarified butter with pieces of cooked shallots were sitting on the countertop at room temp. Containers of bacon fat from yesterday was siting on the countertop at room temp. TCS food items being held cold shall be maintained at 41F or less. CDI- All food items below 45F were cooled down and all food items above 45F were voluntarily discarded by the PIC.
1.5
23.
3-501.17; Priority Foundation; Potato salad made yesterday did not have a date. Cooked duck, Spaetzle, and roasted walnut pesto were all found without dates indicating when the food item was made. 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- known dates were added.
0.0
23.
3-501.18; Priority; Cooked lentils (10/27), potato salad (10/27), pickled slaw (10/25), and chestnut sauce (10/25) were all being held beyond 7 days. Temperature controlled for safety foods shall be discarded after 7 days of preparation, with the day of preparation being day 1. CDI- food items were voluntarily discarded by PIC.
1.5
33.
3-501.15; Priority Foundation; Cooked potato salad made yesterday was holding between 49-50F. Cooling shall be accomplished by placing food into shallow pans, separating food into smaller portions, using rapid cooling equipment or other effective methods. CDI- food items voluntarily discarded by PIC and education given.
0.5
General Comments
The facility poaches raw vacuum sealed sausages (packaged and produced by: Inland Seafood) still in the package and rapidly cools the product for resale in the grab-n-go coolers. I will follow up on this process to see if this is approved.
Location: 1916 BERNARD ST RALEIGH, NC 27608 Facility Type: Restaurant Inspection Date: 05/25/2023
Score: 96.5
#
Comments
Points
14.
3-203.12; Priority Foundation; There were several tags in the kitchen but there was no date on the tags when the last shellstock was sold. The date when the last shellstock from the container is sold or served must be recorded on the tag or label. CDI.. The tags were properly labeled.
1.0
21.
3-501.16(A)(1) ; Priority; In a reach-in hot hold unit a pan of chicken was being held hot at 109F. Beef Brisket was held at 100F. These potentially hazardous foods must be held hot at 135F or above. CDI.. The food items were reheated to 165F.
1.5
37.
3-602.11; Priority Foundation; In the grab and go section there were several items that did not have a list of the ingredients on the packages. If made from two or more ingredients a list of ingredients in descending order of predominance by weight, including a delectation of artificial color or flavors and chemicals preservatives, if contained in the food. A return visit will be made to see if the item has been corrected.
1.0
37.
3-302.12; Core; There were several containers on the cooking line holding dry foods that were not labeled. Except for containers holding foods that can be easily recognized such as dry pasta, working containers holding Food or Food ingredients that are removed from their original packages for use in the kitchen such as cooking oil, flour, herbs, salt, spices and sugar must be identified with the common name of the food item. CDI.. The item were properly labeled.
0.0
39.
3-307.11; Core; In a cold hold unit there was ice on the food items. Food must be stored in a clean, dry location. Food must be stored in a manner to prevent contamination.
0.0
47.
4-501.11; Core; Repair the reach-in freezer unit to there was ice build up in the unit. All equipment must be in good repair and easy to clean.
0.0
49.
4-601.11(B) and (C); Core; Clean the shelves in the reach-in freezer unit to remove the ice build up.
Location: 1916 BERNARD ST RALEIGH, NC 27608 Facility Type: Restaurant Inspection Date: 11/10/2022
Score: 99
#
Comments
Points
10.
6-301.12; Priority Foundation; Handwashing sink at the sever station does not have paper towel dispenser.
0.0
10.
6-301.11; Priority Foundation; Handwashing sink at the sever station does not have soap dispenser.
0.0
28.
7-102.11; Priority Foundation; Several sanitizer spray bottles did were not labeled. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI - Spray bottles were labeled.
0.0
41.
3-304.14; Core; Sanitizer bucket stored on the floor. Sanitizer buckets shall be stored off the floor in a manner that prevents contamination of food, equipment, utensils, linens, single-service/use items. CDI - sanitizer bucket was moved off the floor.
0.5
56.
6-305.11; Core; Employee items observed stored on prep tables. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.
0.5
General Comments
Inspector information: Daniel Cortes 984-920-7494 daniel.cortes@wakegov.com
