Location: 2259 New Hope Church RD RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 07/02/2024
Score: 95.5
#
Comments
Points
20.
3-501.14; Priority; Rice cooked yesterday afternoon was holding between 49-52F in the reach-in cooler. TCS foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours...CDI by voluntarily discarding rice.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Containers of menudo (beef stomach), and a few containers of pork were holding above 41F (see temperature chart). Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less. CDI- by properly cooling foods.
1.5
33.
3-501.15; Priority Foundation; [Repeat] Cooked rice did not cool fast enough to meet time-temperature cooling parameters (see Item #20 above)...To cool TCS* foods, use shallow containers (2-4 inch food depth), separate rice into smaller portions, use ice-water bath with frequent stirring, and/or loosely cover or completely uncover cooling food if there's no overhead contamination...CDI by voluntarily discarding foods at incorrect temperatures.
0.5
51.
5-203.14; Priority; [Repeat] Hose without backflow preventer was attached to y-hose at mop sink faucet, and hose was laying at bottom of mop sink....The plumbing system must be protected from backflow of a solid, liquid or gas contaminant at each point of use on food service equipment or on a hose bib...CDI by removing hose from y-hose.
Location: 2259 New Hope Church RD RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 01/16/2024
Score: 93.5
#
Comments
Points
2.
2-102.12 (A); Core - No person in charge with food protection manager certification was present during most of the inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation.
1.0
20.
3-501.14; Priority - In reach-in refrigerator, cooked pork carnitas and borrego (lamb) with dates from yesterday or longer had temperature of 42-46F. NOTE: Other foods in same refrigerator were as low as 37F...TCS* foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours...CDI by voluntarily discarding meat at incorrect temperatures.
1.5
22.
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by voluntarily discarding or properly cooling foods.
1.5
23.
3-501.18; Priority - Jalapeno verde salsa (in many small ramekin containers) had date of 1/9--more than 7 days ago...Ready-to-eat (RTE) TCS* foods kept at 41F or less shall be kept no more than 7 days...CDI by voluntarily discarding salsa.
1.5
28.
7-102.11; Priority Foundation - Large container of blue soap had no label...Working containers of chemicals, soaps and sanitizers shall be labeled with common name of materials inside...CDI by labeling soap.
0.0
33.
3-501.15; Priority Foundation - Cooked pork carnitas did not cool fast enough to meet time-temperature cooling parameters (see Item #20 above)...To cool TCS* foods, use shallow containers (2-4 inch food depth), cut/separate meats into smaller pieces, use ice-water bath with frequent stirring, and/or loosely cover or completely uncover cooling food if there's no overhead contamination...CDI by voluntarily discarding foods at incorrect temperatures.
0.5
38.
6-202.15; Core - Back door to establishment had no self-closing device...Food establishment outer openings shall be protected from entry of insects and rodents by solid, self-closing and tight-fitting doors...Provide self-closing device for exterior door.
0.0
47.
4-501.11; Core - Some storage shelves were peeling...Food service equipment shall be kept in good repair...Replace shelves with similar approved ones.
0.5
51.
5-203.14; Priority - Hose without backflow preventer was attached to y-hose at mop sink faucet, and hose was laying at bottom of mop sink....The plumbing system must be protected from backflow of a solid, liquid or gas contaminant at each point of use on food service equipment or on a hose bib...CDI by removing hose from y-hose.
0.0
54.
5-501.113; Core - Top lids of trash and cardboard dumpsters were open (to be picked up tomorrow, according to PIC)...Outside trash/recycling receptacles shall have tight-fitting lids and doors...Keep dumpster lids closed when not in use.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods
Location: 2259 New Hope Church RD RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 07/25/2023
Score: 93.5
#
Comments
Points
13.
3-101.11; Priority - Several tomatoes in box by back area refrigerator were moldy...Food shall be safe and unadulterated...CDI by voluntarily discarding tomatoes.
0.0
16.
4-601.11 (A); Priority Foundation - Hand slicer stored as clean on shelf below table top had food debris on it...Food contact surfaces shall be clean to sight and touch...CDI by placing slicer at utensil washing area.
0.0
20.
3-501.14; Priority - In reach-in refrigerator, cooked pork carnitas and beef with dates from two days ago were 42-45F (still cooling after 2 days). NOTE: Other foods in same refrigerator were as low as 39F...TCS* foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours...CDI by voluntarily discarding meat at incorrect temperatures.
1.5
21.
3-501.16(A)(1); Priority - Many portions of pork carnitas on steam table were less than 135F...After properly reheating or cooking, hot TCS* foods shall be kept at 135F throughout entire product until served OR time as a public health control procedure can be used...CDI by reheating pork.
1.5
28.
7-201.11; Priority - Concentrate bottle of sanitizer was stored above clean utensils at 3-compartment sink (above right "clean" side drainboard), and many clean utensils were touching the side of sanitizer bottle...Chemicals shall be stored to prevent contamination of food and clean equipment and utensils...CDI by properly storing sanitizer concentrate bottle and utensils.
0.0
28.
7-102.11; Priority Foundation - Large container of blue soap and red sanitizer bucket had no labels...Working containers of chemicals taken from bulk supplies shall be labeled with common name of materials inside...CDI by labeling containers.
1.0
33.
3-501.15; Priority Foundation - Cooked pork carnitas and beef in kitchen upright refrigerator did not cool fast enough to meet time-temperature cooling parameters (see Item #20 above)...To cool TCS* foods, use shallow containers (2-4 inch food depth), cut/separate meats into smaller pieces, use ice-water bath with frequent stirring, and/or loosely cover or completely uncover cooling food if there's no overhead contamination...CDI by voluntarily discarding foods at incorrect temperatures.
0.5
37.
3-302.12; Core - A few bottles of water and butter substitute were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
0.0
38.
6-501.111; Core - Many live fruit flies were in back storage area possibly from rotten/moldy tomatoes in box...Premises shall be maintained free of insects and other pests and by inspecting incoming shipments of food and supplies for pests...CDI by removing box of moldy tomatoes to outside trash area.
1.0
38.
6-202.15; Core - Back door to establishment had no self-closing device...Food establishment outer openings shall be protected from entry of insects and rodents by solid, self-closing and tight-fitting doors...Provide self-closing device for exterior door.
0.0
47.
4-501.11; Core - Some storage shelves were peeling...Food service equipment shall be kept in good repair...Replace shelves with similar approved ones.
0.5
47.
4-502.11(A) and (C); Core - Some pairs of tongs had cracked/damaged handles...Food service utensils shall be kept in good repair...Discard damaged utensils.
0.0
54.
5-501.113; Core - Top lids of trash and cardboard dumpsters were open...Outside trash/recycling receptacles shall have tight-fitting lids and doors...Keep dumpster lids closed when not in use.
0.5
54.
5-501.111; Core - Brown trash dumpster had active leachate leak onto ground below (from cracked/rusty bottom)...Trash/recycling receptacles shall be kept in good repair...Replace leaking trash dumpster.
0.0
55.
6-501.11; Core - Cold water knob at 3-comp sink left faucet was missing...Physical facilities shall be kept in good repair...Replace missing water knob.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...CFPM: Adeifina Perez Exp. 1-28-2025
Location: 2259 New Hope Church RD RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 04/03/2023
Score: 96.5
#
Comments
Points
15.
3-302.11; Priority; Marinating ribs were stored above cooked cactus leaves in deli containers inside of the rear reach-in cooler. Food shall be arranged in equipment to be protected from cross contamination. Raw animal foods shall be stored separately from ready-to-eat foods and stored according to final cook temperatures. CDI: Product rearranged.
1.5
20.
3-501.14; Priority; A large, metal pan of cooked pork from the previous day measured ~53F in the kitchen reach-in. All other food, including other food cooked the previous day, measured 41F or below...Time/Temperature Control for Safety (TCS) foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours...CDI: Food was discarded. Other cooling has improved. Advised the use of smaller containers.
1.5
21.
3-501.16(A)(1) ; Priority; Some of the ribs in the steam table measured ~133F...Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F...CDI: Ribs placed on time to be discarded. Advised the use of a deeper pan like the other food in the table that measured far above 135F.
0.0
38.
6-202.15; Core; There is a gap at the corner between the walls of the small storage room located down the hallway and the space in-between the walls can be seen. A food establishment shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings. Close this gap.
0.0
55.
6-501.11; Core; The cold handle of the wash/rinse sink basins is missing. The lights in the small, hall storage room are blown. Physical facilities shall be maintained in good repair. Replace the faucet handle and lights.
0.5
55.
6-501.12; Core; The storage room has small, brown debris buildup along the wall ledges near the wall gap. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.0
General Comments
Report e-mailed to sanchezaline891@gmail.com & janinesp1@gmail.com & printed for PIC. Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155 *Some stickers & posters given
Location: 2259 New Hope Church RD RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 12/29/2022
Score: 98.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; The upper portion of pork in the steam table measured as low as 120F whilst the bottom measured 150F. Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F. CDI: Pork was placed on time to discard after lunch. Stir this product to maintain a temp of at least 135F throughout.
0.0
23.
3-501.18; Priority; A plastic container of cooked beans date marked as prepped on the 18th--11 days prior--were sitting in the reach-in cooler. Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation if held at 41F or below). CDI: Beans were discarded.
1.5
55.
6-501.11; Core; The cold handle of the wash/rinse sink basins is missing. Physical facilities shall be maintained in good repair.
Location: 2259 New Hope Church RD RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 09/20/2022
Score: 97.5
#
Comments
Points
20.
3-501.14; Priority; Carnitas and beef cooked the previous day measured 45F in the kitchen reach-in cooler. Time/Temperature Control for Safety (TCS) foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours. CDI: Foods did not measure above 45F and were split to allow further cooling. Education given on proper cooling.
1.5
33.
3-501.15; Priority Foundation; Deep hotel pans of cooked carnitas and beef dated for the previous day measured 45F in the kitchen reach-in cooler. Other foods measured 40-41F and the ambient measured 39F. Cooling shall be accomplished using rapid cooling methods, such as: placing the food in shallow pans, cooling in smaller portions, stirring the food in a container on an ice bath, or using ice as an ingredient and the containers should be loosely covered. CDI: Employees educated and foods were split to allow further cooling to 41F.
0.5
36.
4-302.12; Priority Foundation; The food probe thermometer was unable to turn on. Food temperature measuring devices shall be provided and readily accessible for use. VR: EHS will verify by 2022.09.30 that the facility has a functioning thermometer.
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155 Follow-Up: 09/30/2022
Location: 2259 New Hope Church RD RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 06/02/2022
Score: 95.5
#
Comments
Points
8.
2-301.14; Priority; Employee returned from the back, went outside the facility, came back inside, collecting soiled utensils to place in the sink, and was about to prepare cactus leaves with the same pair of gloves. Employee also rinsed gloves later in the inspection. Employee hands must be washed after engaging in activities that contaminate the hands and before donning gloves for working with food. CDI: Translator required but employee was told to discard gloves after contamination and when hands are required to be washed.
2.0
10.
6-301.12; Priority Foundation; No paper towels were available in the bathroom. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels or a heated-air drying device. CDI: Towels were provided.
1.0
21.
3-501.16(A)(1) ; Priority; The pulled beef in the steam table measured between 109-125F. Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F. CDI: Food was reheated on the stove top.
1.5
39.
3-307.11; Core; A cutting board, knife, and cactus leaves were sitting on the large trash can while the leaves were being prepped. Food shall be protected from all sources of contamination. Use the prep table to prepare food. CDI: Utensils sent to the dish sink and leaves discarded.
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 e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
Location: 2259 New Hope Church RD RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 02/28/2022
Score: 99
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not have a written procedure for the cleanup of these events. All facilities are required to have written procedures to follow when responding to a vomiting or diarrheal event in the establishment. New item added to the adoption of the 2017 Food Code. CDI: No points taken and facility has been sent the template provided by the State for future inspections.
0.0
10.
6-301.12; Priority Foundation; No paper towels were available in the bathroom. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels or a heated-air drying device. CDI: Towels were provided.
1.0
45.
4-903.11(A) and (C); Core; Some of the forks in a deli container at the register were placed with the tines facing up. Single-service articles shall be stored to prevent contamination until use. CDI: Forks were inverted so employees only touch the handles.
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 e-mailed to Owner Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
