Location: 2253 New Hope Church RD RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 05/20/2024
Score: 93.5
#
Comments
Points
10.
5-205.11; Priority Foundation; Food employee observed rinsing a knife in the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI- employee educated and knife was properly washed at the 3-comp sink.
0.0
16.
4-601.11 (A); Priority Foundation; Clear and metal pans being stored as clean observed with food debris present inside. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- dishes were returned to the 3-compartment sink to be rewashed.
1.5
21.
3-501.16(A)(1) ; Priority; Salsa verde and salsa roja sitting on the stovetop were holding at 122F. After properly reheating or cooking, hot TCS* foods shall be kept at 135F or above throughout entire product...CDI by reheating.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Garlic in oil, cooked rice, and diced chicken were being held above 41F in the flip top coolers (see temperature chart). Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...Maintain all TCS* foods at 41F or less. CDI- properly refrigerating or voluntarily discarding foods at incorrect temperatures.
1.5
41.
3-304.14; Core; Soiled dry wiping cloths used to wipe off counters and cutting boards, observed on the countertops. Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above.
0.5
44.
4-903.11(A), (B) and (D); Core; Rolling cart holding a tortilla press and cutting board observed being stored in the mop sink. cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE USE ARTICLES shall be stored: Where they are not exposed to splash, dust, or other contamination.
0.5
45.
4-502.13; Core; Trash bags and grocery bags observed being used to hold food items. SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused. Remove food from these bags and use food safe bags.
0.5
55.
6-501.114; Core; [Repeat] A large amount of unnecessary and old equipment, utensils, and miscellaneous items was stored outside exposed to the elements or in storage units in enclosed courtyard behind restaurant...Items unnecessary to operation or maintenance of establishment shall be removed...Remove all unnecessary items from premises.
Location: 2253 New Hope Church RD RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 01/23/2024
Score: 91
#
Comments
Points
6.
2-401.11; Core - One uncovered employee beverage was on food prep table...Employees shall eat and drink only in designated areas where contamination of exposed food and clean equipment/utensils cannot result. Employees shall drink from a closed/covered beverage container...CDI by properly storing beverage.
0.0
15.
3-302.11 (A)(4); Core - Several foods (not cooling down) in refrigerated make line bottoms were uncovered...Unless actively cooling, foods shall be kept covered...Cover foods as required.
1.5
15.
3-304.11; Priority - In several cases, the bottoms of food containers were stored directly on top of food in containers below...Food shall only contact surfaces of equipment and utensils that have been cleaned and sanitized...CDI by removing bottoms of containers from touching foods.
0.0
21.
3-501.16(A)(1); Priority - Several hot TCS* foods were below 135F (see temperature chart)...After properly reheating or cooking, hot TCS* foods shall be kept at 135F or above throughout entire product...CDI by reheating or thoroughly stirring foods where applicable.
1.5
22.
3-501.16 (A)(2) and (B); Priority - Many 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 properly refrigerating or voluntarily discarding foods at incorrect temperatures.
1.5
23.
3-501.18; Priority - Cooked enchiladas had date of Jan. 16--more than 7 days ago...Ready-to-eat (RTE) TCS* foods kept at 41F for more than 7 days shall be discarded...CDI by voluntarily discarding enchiladas.
0.0
28.
7-204.11; Priority - Concentration of quaternary ammonium sanitizer in one spray bottle was greater than 400 ppm (test strip turned blue)...Chemical sanitizers applied to food contact surfaces shall meet requirements in 40 CFR 180.940 and not exceed specified concentration levels...CDI by diluting sanitizer to proper concentration.
0.0
28.
7-102.11; Priority Foundation - Two white spray bottles with liquid inside and one squeeze bottle with blue liquid were not labeled...Chemicals and sanitizers shall be labeled with name of product inside...CDI by labeling containers.
1.0
35.
3-501.13; Priority Foundation - Many wrapped raw beef tongues were thawing in standing 100F water inside food prep sink...TCS* foods shall be thawed in refrigerator at 41F or less OR completely submerged under running water at 70F or less with sufficient velocity to flow off loose particles into an overflow OR part of the cooking process...CDI by properly thawing tongues.
0.5
36.
4-204-112; Core - A few thermometers were not visible in refrigerators, and a few thermometers did not appear to be accurate (reading 15F but foods inside were 36F or above)...Mechanical refrigerators shall have thermometers located in the warmest part of unit (or on exterior)...Provide thermometers accurate to plus or minus 3 degrees F in refrigerators. Air temperature shall be 41F or less.
0.5
39.
3-306.11; Priority - Salsa bar was completely uncovered without sneeze guards, and customers were serving themselves salsa from it during course of inspection...Food on display for customers shall be protected from contamination by the use of packaging, sneeze guards or other effective means...CDI by covering salsa bar with plastic wrap until sneeze guards could be reinstalled.
1.0
41.
3-304.14; Core - Concentration of chlorine sanitizer in one wiping cloth bucket was less than 50 ppm...Moist or soiled wiping cloths shall be kept in approved clean sanitizer (at proper concentration) between uses...CDI by providing sanitizer with proper chlorine concentration.
0.5
42.
3-302.15; Core - Radishes were cut directly from an enclosed bag without being washed first...Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contamination being being cut...CDI by continuing to wash radishes before cutting.
0.0
43.
3-304.12; Core - Some dry food scoops were stored with handles touching food, and some did not have handles...During pauses in food preparation or dispensing, food utensils shall be stored on dry, clean surface OR in food with handles extended out of food OR in hot water at 135F or above...Store dispensing utensils as stated above. Do not use scoops without handles.
0.0
47.
4-501.11; Core - Some refrigerator/freezer door gaskets were damaged or torn...Food service equipment shall be kept in good repair, with doors and seals kept intact and tight...Replace damaged door gaskets.
0.5
51.
5-203.14; Priority - Hose with a spray nozzle at the end was attached to mop sink/can wash hose bib and had no approved backflow preventer...The plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use, including on a hose bibb if a hose is attached...CDI by removing hose from hose bib. NOTE: If it is desired to put a hose with a spray nozzle at end of hose, provide a double check valve backflow preventer (for continuous pressure applications).
0.0
55.
6-501.12; Core - Observed soiled floor and wall surfaces under/behind equipment and sinks...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above.
0.5
55.
6-501.114; Core - A large amount of unnecessary and old equipment, utensils, and miscellaneous items was stored outside exposed to the elements or in storage units in enclosed courtyard behind restaurant...Items unnecessary to operation or maintenance of establishment shall be removed...Remove all unnecessary items from premises.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...OTHER TEMPERATURES TAKEN: Enchiladas/see-thru refrig: 34F; Hot dogs/walk-in cooler: 32-33F; Chicken cooked/walk-in cooler: 34F; Salsas/salsa bar: 36-38F; Black beans/see-thru refrig/cool/12:20 (Temp1): 71-118F; Black beans/table top/cool/2:25 (Temp2): 67-71F
Location: 2253 New Hope Church RD RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 07/28/2023
Score: 90.5
#
Comments
Points
6.
2-401.11; Core - Observed four employees' beverages (one uncovered) above food, food preparation areas and clean equipment/utensils...Employees shall eat and drink only in designated areas where contamination of exposed food and clean equipment/utensils cannot result. Employees shall drink from a closed/covered beverage...CDI by discarding/properly storing beverages.
0.5
14.
3-402.12; Core - No parasite destruction information was provided for raw marinated fish served in ceviche dish...If fish that is served raw or undercooked is frozen by supplier, written documentation shall be provided showing that fish has been properly frozen according to the rule...Provide required parasite destruction information from fish supplier for fish served raw or undercooked.
0.0
15.
3-302.11; Priority - Raw fish (not cooked) for ceviche and raw beef were stored above ready-to-eat foods in refrigeration...Foods shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods.
1.5
15.
3-304.15 (A); Priority - One food worker cracked open raw shell egg with gloved hands and then proceeded to handle clean utensils with contaminated gloves...If used, single-use gloves shall be used for only one task, used for no other purpose, and discarded when damaged or soiled...CDI by discarding gloves and washing hands.
0.0
16.
4-501.114; Priority - Concentration of chlorine sanitizer in dishwasher was less than 50 ppm...Chlorine sanitizer in dishwasher shall be 50-200 ppm...CDI by setting up 3-comp sink to sanitize utensils/equipment properly. Until sanitizer is repaired on dishwasher, use dishwasher to wash and rinse utensils only and then use 3-compartment sink to sanitize utensils.
1.5
16.
4-601.11 (A); Priority Foundation - Large electric food slicer was stored as clean but had significant dry food debris on it...Food contact surfaces shall be clean to sight and touch...CDI by cleaning/sanitizing slicer.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Many 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...Maintain all TCS* foods at 41F or less...Not corrected during inspection.
1.5
25.
3-603.11; Priority Foundation - Ceviche with raw marinated fish (not heat cooked) is served in establishment, but no consumer advisory was provided on menu...A consumer advisory shall be provided for any raw or undercooked animal-based food. It must consist of a DISCLOSURE, identifying the animal-based foods by asterisking them to a footnote that says they may be cooked to order or served raw or undercooked (such as *These items may be served raw or undercooked). The advisory also includes the following REMINDER statement, which advises the consumer about the risk of consuming raw or uncooked animal foods: "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness"...Provide the proper consumer advisory on menu as required above...Not corrected during inspection.
0.5
28.
7-201.11; Priority - Bottle of soap was stored above food preparation sink...Chemicals shall be stored to prevent contamination of food and clean equipment/utensils...CDI by properly storing soap.
0.0
28.
7-102.11; Priority Foundation - Buckets of soapy water, sanitizer solution and containers of soap and bleach were not labeled with their contents...Working containers of cleaners and sanitizers shall be labeled with common name of products inside...CDI by labeling bottles/containers.
1.0
33.
3-501.15; Priority Foundation - Chicken was cooling in tightly covered container and did not cool fast enough to meet time-temperature cooling parameters...TCS* foods shall be cooled using shallow containers (2-4 inch food depth), ice-water baths with frequent stirring, dividing large foods into smaller pieces, adding ice as ingredients, loosely covering or completely uncover cooling foods if there's no overhead contamination...CDI by changing cooling methods for faster cooling.
0.5
33.
4-301.11; Priority Foundation - Walk-in cooler and several refrigerators in kitchen were not maintaining foods at 41F or less...Equipment for cooling and cold holding TCS* foods shall be sufficient in number and capacity to maintain cold TCS* foods at 41F or less...Not corrected during inspection.
0.0
36.
4-502.11(B); Priority Foundation - Two metal stemmed dial top thermometers read 40F in ice-water bath (must read 32F)...Metal stemmed food thermometers shall be calibrated to ensure their accuracy...CDI by removing thermometers from service (several other calibrated thermometers were available for use).
0.5
37.
3-302.12; Core - Some containers of dry foods and bottles of oil, etc. had no labels...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 flies were in kitchen/back preparation areas...The premises shall be maintained free of insects and rodents...Rid facility of flies using methods approved for food service establishments.
1.0
38.
6-202.15; Core - Several times during inspection, back entrance door was left open (inviting many flies into facility and allowing hot outside air to enter). Door also did not have a self-closing device...Food establishment outside openings shall be protected against entry of insects and rodents by solid, self-closing and tight-fitting doors...Provide self-closing device for exterior back door and keep it closed.
0.0
41.
3-304.14; Core - Several moist/soiled wiping cloths were on counter tops...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above.
0.5
47.
4-501.11; Core - Some wire shelves were peeling or rusty...Food service equipment shall be kept in good repair...Replace shelves with similar approved shelving.
0.5
47.
4-101.19; Core - Aluminum foil was on a few shelves...Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth material...Remove foil from shelving. If desired, consider using solid, flexible vinyl liners on shelves.
0.0
47.
4-502.11(A) and (C); Core - A few food container lids were cracked...Food service utensils shall be kept in good repair...Discard damaged items.
0.0
47.
4-501.12; Core - One long cutting board had deep knife cuts on edges...Cutting boards subject to scratching and scoring shall be resurfaced or replaced if they cannot be effectively cleaned and sanitized...Resurface or replace this cutting board.
0.0
54.
5-501.111; Core - One trash dumpster was leaking, as evidenced by wet leachate on pavement below dumpster...Trash/recycling dumpsters shall be kept in good repair...Replace leaking dumpster.
0.0
54.
5-501.113; Core - Some dumpster side doors and lids were open...Outside trash/recycling receptacles shall have tight-fitting lids and doors...Keep dumpster lids and doors closed when not in use.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...Verification visit to be made on Monday, 7/31/2023 to ensure temperatures of TCS* foods are 41F or less throughout facility and to ensure walk-in cooler and other refrigeration are maintaining TCS* foods at proper temperatures (4-301.11) (to evaluate completion of Items #22 and #33 on this inspection report). Item #25 (consumer advisory) will be evaluated on 8/7/2023 (send photo of corrected menu with consumer advisory to Lucy.Schrum@wake.gov or text to Lucy Schrum at 919-868-2565). Follow-Up: 08/07/2023
Location: 2253 New Hope Church RD RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 01/27/2023
Score: 95
#
Comments
Points
15.
3-302.11; Priority; Two plastic containers of raw, cut, and thawing chicken were above cooked beans and salsas in the walk-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: Chicken was relocated.
1.5
20.
3-501.14; Priority; In the walk-in cooler, cooked beans in large bus tubs measured 48F and rice in bags measured 55F. The product was cooked the previous day and left to cool in the walk-in...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: Product was discarded. Split the large amount of product into smaller portions or possibly use ice to help cool the product.
1.5
23.
3-501.18; Priority; Cooked, ground pork and cut cabbage were found being held for at least 9 days in the walk-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: Product was discarded.
1.5
28.
7-102.11; Priority Foundation; Buckets of differing colors were used for chlorine sanitizer and not labeled. A spray bottle of chlorine at the sink still had the Windex label on it. Working containers of toxic/poisonous chemicals taken from bulk shall be labeled with the common name of the chemical. CDI: All containers labeled.
0.0
33.
3-501.15; Priority Foundation; A large volume of beans was left in two bus tubs to cool. A large amount of small bags of portioned rice were cooling in a bus tub on top of each other. Both items found in the walk-in cooler...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: Product discarded. Split the large amount of product into smaller portions or possibly use ice to help with cooling.
0.5
38.
6-202.15; Core; The screen door has been removed from the outer opening in the prep area...Outer openings shall be protected against the entry of insects with solid, self-closing, tight-fitting doors. If the door is to be kept open for ventilation, the opening shall be protected by a mesh screen, air curtain or other effective means...Install a door closer or other effective method.
0.0
45.
4-903.11(A) and (C); Core; Unopened packages of single-service articles are stored outside in the old bar area. The items are covered but the area is not enclosed. Single-service/use articles shall be stored by using means that afford protection from splash, dust, and other sources of contamination until use. Place these items in an enclosed area.
0.0
47.
4-501.11; Core; The chef base cooler has torn gaskets and is leaning forward so the drawers barely stay closed. The gaskets of other coolers on the hot line are damaged. Equipment shall be maintained in good repair. Replace damaged gaskets.
0.0
General Comments
Report e-mailed to jmcnavajo80@gmail.com Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155 *Write the date that cooked product is thawed in addition to the cook date. **Continue working with ES to ensure product stored outside is safe from contamination.
Location: 2253 New Hope Church RD RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 07/11/2022
Score: 96
#
Comments
Points
16.
4-702.11; Priority; Cleaned containers were drying in the 3rd compartment of the sink but there was no sanitizer set-up. Utensils and food-contact surfaces shall be sanitized before use after cleaning. CDI: Chlorine sanitizer solution was set-up for use and utensils were sanitized.
0.0
16.
4-601.11 (A); Priority Foundation; Some containers stored as clean on the dish shelves were still soiled with food residue. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Soiled utensils were sent back to dish in order to be cleaned and sanitized.
1.5
22.
3-501.16 (A)(2) and (B); Priority; TCS foods in the chef base cooler underneath the flat-top grill, the 2-door reach-in cooler in the prep room, and at the salsa bar measured above 41F. Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Foods in the reach-in and chef base were relocated due to one unit resetting and the other not sealing properly. More water was added to the salsa bar cold table.
1.5
36.
4-204-112; Core; Two of the coolers on the hot line had either no or a broken ambient air thermometer. Cold or hot holding equipment used for TCS foods shall include at least one permanently affixed temperature measuring device located for easy viewing. Place thermometers in these units.
0.0
44.
4-903.11(A), (B) and (D); Core; Some containers stored as clean were stacked together wet. Plastic Cambro containers used to hold foodstuffs for the bar were stored outside on a rack. Cleaned equipment and utensils shall be stored in a clean, dry location where they are not exposed to potential recontamination and allowed to air dry. Store these containers in an enclosed area and allow utensils to air dry.
0.5
47.
4-502.11(A) and (C); Core; Some of the containers have cracks in them and a rubber spatula had a large chip in the food-contact portion. Utensils shall be maintained in good repair or discarded. Discard any damaged utensils.
0.5
47.
4-501.11; Core; A piece of the floor in the walk-in cooler is damaged, is not smooth, and is collecting water. The lip inside of the chest freezer outside is damaged and the absorbent material underneath is exposed. The chef base cooler has torn gaskets and is leaning forward so the drawers won't stay closed. Equipment shall be maintained in good repair. Fill in this hole or make these items smooth. Repair the chef base cooler.
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: jorgre.torres@yahoo.com Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
Location: 2253 New Hope Church RD RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 02/23/2022
Score: 96
#
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
16.
4-501.114; Priority; The mechanical dishwasher measured 0 ppm of chlorine after being ran multiple times. The sanitizer at the bar measured 100 ppm for quaternary ammonium. Quaternary ammonium compound and chlorine solutions shall have concentrations indicated by the manufacturer's instructions and EPA guidelines (200-400 ppm for quat and 50-200 ppm for chlorine) when used as sanitizing solutions. CDI: Utensils will be sanitized at the 3 comp sink after being washed in the machine and the solution at the bar was remixed.
1.5
39.
3-305.11; Core; Large, bulk containers of food in the prep, storage shed, and walk-in cooler areas were stored on the floor. 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. CDI: Items were raised above the floor.
1.0
44.
4-903.11(A), (B) and (D); Core; Some containers stored as clean were stacked together wet. A container holding cleaned utensils had slight debris buildup in the bottom. Cleaned equipment and utensils shall be stored in a clean, dry location and allowed to air dry.
0.5
47.
4-502.11(A) and (C); Core; Some of the containers and lids have cracks in them. Utensils shall be maintained in good repair or discarded. Discard any damaged utensils.
0.0
49.
4-601.11(B) and (C); Core; Gaskets and interiors of the cooling units outside are soiled with food 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.
0.5
55.
6-501.11; Core; The light shield above the lowboy cooler at the end of the line is cracked. A few bits of tile near the prep/kitchen door are cracked. Physical facilities shall be maintained in good repair.
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: axelnava3@gmail.com Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
Location: 2253 New Hope Church RD RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 07/09/2021
Score: 97
#
Comments
Points
General Comments
Report e-mailed to PIC Inspector info:Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155 EHS will send an e-mail to link up the owner (Jorge Mejia) with Jennifer Edwards in plan review about a new walk-in freezer being added to the facility. Recommended that the facility also be changed to risk category 4
Location: 2253 New Hope Church RD RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 06/23/2021
Score: 94.5
#
Comments
Points
General Comments
Facility has added a small storage shed outside and is adding a walk-in freezer next to the walk-in cooler outside to replace the reach-in freezers. EHS will confirm that owner is in contact with plan review for these changes. Follow-Up: 07/02/2021
Location: 2253 New Hope Church RD RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 07/20/2020
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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053* Follow-Up: 07/30/2020
Location: 2253 New Hope Church RD RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 12/11/2019
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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
Location: 2253 New Hope Church RD RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 07/23/2019
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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
Location: 2253 New Hope Church RD RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 02/06/2019
Score: 97.5
#
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: 2253 New Hope Church RD RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 09/11/2018
Score: 98.5
#
Comments
Points
General Comments
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY. Michael Robinson (919)239-3334
Location: 2253 New Hope Church RD RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 04/03/2018
Score: 99
#
Comments
Points
General Comments
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
Location: 2253 New Hope Church RD RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 12/19/2017
Score: 98
#
Comments
Points
General Comments
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
