Location: 2261 NEW HOPE CHURCH RD RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 01/10/2024
Score: 94.5
#
Comments
Points
2.
2-102.12 (A); Core - No person in charge with food protection manager certification was present during entire 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
10.
5-202.12; Core - At women's bathroom sink, after pushing cold water knob down once, water flows for only 4 seconds...A self-closing or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet...Adjust cold water knob so it stays on for at least 15 seconds after pushing it once.
1.0
10.
6-301.14; Core - No handwashing sign was posted in men's bathroom...A sign that notifies employees to wash their hands shall be provided at all handsinks used by food employees...Post a handwashing sign at men's bathroom handsink.
0.0
23.
3-501.18; Priority - Open carton of heavy cream in one front refrigerator had written date of 12-30 (11 days ago)...Ready-to-eat (RTE) TCS* foods kept at 41F or less cannot be kept more than 7 days...CDI by voluntarily discarding cream on site.
0.0
28.
7-102.11; Priority Foundation - One spray bottle with light yellow color (soapy water solution?) and another large bottle with brown liquid inside (Pine Sol, according to PIC) were not labeled...Containers of cleaners and sanitizers shall be properly labeled with name of products inside...CDI by labeling Pine Sol and discarding solution in spray bottle.
1.0
37.
3-302.12; Core - A few food squeeze bottles and large flour containers 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
40.
2-402.11; Core - Food workers were not wearing effective hair restraints (long hair was only tied back)...Food employees shall wear hair restraints such as hats, hair coverings or nets to effectively keep their hair from contacting exposed food and clean equipment/utensils...Instruct food workers to wear required hair restraints.
0.5
40.
2-303.11; Core - One food worker had many bracelets (including dangling ones) on wrist...Except for a plain rings, while preparing food, food employees shall not wear jewelry on their arms and hands...Instruct food worker to remove all jewelry from hands and arms except a plain ring.
0.0
43.
3-304.12; Core - Dispensing scoops were in 68F water on counter top. Also, handles of scoops were touching ice and dry food...During pauses in preparation, utensils used to dispense food or prepare food shall be stored on dry, clean surface (and washed, rinsed and sanitized every 4 hours for TCS* foods) OR in food with handles extending out of food OR in running water dipper well OR in hot water maintained at 135F or above...Store dispensing scoops as stated above.
0.5
44.
4-903.11(A), (B) and (D); Core - Some clean food containers were stored with food contact sides up and unprotected...Cleaned equipment and utensils shall be stored covered or inverted...Store clean containers as stated above.
0.0
47.
4-502.11(A) and (C); Core - Container used to store coffee discs was chipped/cracked...Food service utensils shall be kept in good repair...Discard damaged container.
0.0
51.
5-205.15; Core - Three-compartment sink faucet cold water was leaking (after knob was turned off). Front area rinse sink had stripped cold water knob. Women's bathroom toilet was not working properly (kept running, so water was turned off to tank)...The plumbing system and its components shall be kept in good repair...Repair fixtures mentioned above so they function properly.
1.0
55.
6-501.11; Core - Large amount of ice was accumulated on line in walk-in freezer back corner...Physical facilities shall be kept in good repair...Remove accumulated ice and repair leaking freezer condensate/evaporator line.
0.5
55.
6-501.12; Core - Ceiling vents in kitchen areas were dusty. Condenser coils on fruit refrigerator were dusty...Physical facilities shall be kept clean...Increase cleaning frequency of vents and coils.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods
Location: 2261 NEW HOPE CHURCH RD RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 07/13/2023
Score: 95.5
#
Comments
Points
6.
2-401.11; Core - Several covered employee water bottles in dry storage and in refrigerator were above food or disposable food/beverage items...Employees shall eat and drink only in designated areas where contamination of exposed food and clean equipment/utensils cannot result...Store employees' beverages below and away from food and clean equipment/utensils.
0.5
10.
5-205.11; Priority Foundation - Two plastic cups were in front area handsink basin, and observed worker rinse a spoon in back kitchen handsink...Handsinks shall not be used for purposes other than handwashing...CDI by removing cups from sink basin and having worker discontinue rinsing spoon at handsink.
1.0
16.
4-602.11; Core - Interior bottom (by ice chute) of ice machine had some mold build-up...Equipment such as ice machines shall be cleaned frequently enough to prevent mold build-up...Increase ice machine cleaning frequency (especially interior bottom).
0.0
16.
4-703.11; Priority - After being washed and rinsed at 3-compartment sink, food utensils and containers were not sanitized...After being washed and rinsed, equipment/utensil food contact surfaces shall be sanitized for at least 7 seconds in chlorine sanitizer solution (sanitizer used during inspection)...CDI by having worker properly sanitize utensils.
1.5
28.
7-201.11; Priority - Spray bottle with chemical inside was stored above single service food/beverage disposable items...Chemicals shall be stored to prevent contamination of food, clean equipment and disposable food/beverage items...CDI by properly storing chemical.
0.0
37.
3-302.12; Core - Some bottles/containers with dry foods, sauces, etc. were not labeled with their contents...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
40.
2-402.11; Core - Several food workers and person washing utensils were not wearing hair restraints...Food employees shall wear hair restraints such as hats, hair coverings or nets to effectively keep their hair from contacting exposed food and clean equipment/utensils...Instruct food workers to wear required hair restraints.
0.5
43.
3-304.12; Core - Two food dispensing scoops were in 70F water on counter top...During pauses in preparation, utensils used to dispense food or prepare food shall be stored on dry, clean surface (and washed, rinsed and sanitized every 4 hours for TCS* foods) OR in running water dipper well OR in hot water maintained at 135F or above OR in food with handle extending out of food...Store dispensing scoops as stated above.
0.5
45.
4-903.11(A) and (C); Core - Many disposable food containers were stored with food contact sides up and unprotected...Single service disposable food/beverage items and containers shall be protected from contamination...Keep disposable containers covered or inverted on clean surfaces.
0.5
54.
5-501.113; Core - Some side doors on dumpsters were open...Outside trash/cardboard dumpsters shall have tight-fitting lids and doors...Keep dumpster doors and lids closed when not in use.
0.0
55.
6-501.12; Core - Ceiling vents in kitchen and bathroom areas were dusty. Condenser coils on fruit refrigerator were very dusty...Physical facilities shall be kept clean...Increase cleaning frequency of vents and coils.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods
Location: 2261 NEW HOPE CHURCH RD RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 09/20/2022
Score: 99.5
#
Comments
Points
39.
3-305.11; Core; A couple of backup ice bags were sitting on the floor of the walk-in freezer. Food shall be stored at least 6 inches above the floor to prevent contamination. CDI: Bags were placed on the shelf.
0.0
43.
3-304.12; Core; A couple of scoop handles were sitting inside of product in the prep area. One ice cream scoop was sitting in the bottom of the ice cream freezer. Utensils may be held in containers of food with the handles sitting above/out of the food or in a clean/protected location.
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
Location: 2261 NEW HOPE CHURCH RD RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 03/02/2022
Score: 98.5
#
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
40.
2-402.11; Core; Neither employee was wearing an effective hair restraint. Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair to effectively keep hair from contaminating exposed food and clean equipment/utensils. Please provide hats or hair nets.
0.0
41.
3-304.14; Core; Chlorine solution in sanitizing bucket measured 0 ppm. In-use wiping cloths shall be maintained dry or held in a chemical sanitizer solution at the proper concentration (50-200ppm for chlorine.) CDI: Chlorine was added to measure 50 ppm.
1.0
43.
3-304.12; Core; Scoops were lying with their handles in the food in the brown sugar and rice flour bins. Scoops used for the ice cream were sitting in water that measured 86F. Utensils may be held in containers of food with the handles sitting above/out of the food. During pauses in food preparation, utensils may be stored in a container of water if the water is maintained at a temperature of at least 57C (135F) and the container is cleaned when visibly soiled. Keep all utensil handles out of the food. If stored in water, the water must be running to flush particulates or kept at 135F or above.
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: janinesp1@GMAIL.COM Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
Location: 2261 NEW HOPE CHURCH RD RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 07/02/2020
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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
Location: 2261 NEW HOPE CHURCH RD RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 02/26/2020
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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
Location: 2261 NEW HOPE CHURCH RD RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 10/11/2019
Score: 99
#
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*
