Location: 218 S BLOUNT ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 07/16/2024
Score: 96
#
Comments
Points
6.
2-401.11; Core; Employee coffee beverage stored up on prep table with food and single-service storage. 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
16.
4-601.11 (A); Priority Foundation; Several pans stored as clean with stickers and sticker residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Pans returned for cleaning. Recommend getting datemark stickers designed for restaurant use, that completely peel off without leaving sticker residue. [REPEAT]
1.5
28.
7-102.11; Priority Foundation; Labeling missing on buckets of sanitizer. 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- Labeling added during inspection. [REPEAT]
1.0
39.
3-307.11; Core; Very large metal pot of soup on stove directly under low wall-mounted oven (only about 1-inch clearance) with vegetables in the overfilled pot touching the bottom side of the oven. FOOD shall be protected from contamination. Clean the bottom of the oven. Do not overfill the large pans or use smaller pans in this space to keep separation. Soup moved during inspection.
1.0
44.
4-903.11(A), (B) and (D); Core; Several metal pans stored as clean observed stacked/nested wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans to thoroughly air dry before stacking. [REPEAT]
0.5
47.
4-501.11; Core; Wire storage racks throughout cracking/peeling/rusting. Wire shelving in the low cold-hold finish is cracking apart. EQUIPMENT shall be maintained in a state of good repair and condition. CDI- Replace the rusted/cracked racks and shelves. [REPEAT]
0.0
General Comments
For improved cold-holding at prep line during service, recommend individual lids for TCS foods, and keep food below the fill line of the pans. Corrective Action Plan put in place for labeling of chemicals.
Location: 218 S BLOUNT ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 04/04/2024
Score: 94
#
Comments
Points
10.
5-205.11; Priority Foundation; Chemical spray bottles hanging off of handwashing sink splash guard. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- Bottles removed during inspection.
0.0
16.
4-601.11 (A); Priority Foundation; Several pans stored as clean with stickers and sticker residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Pans returned for cleaning. Recommend getting datemark stickers designed for restaurant use, that completely peel off without leaving sticker residue. [REPEAT]
1.5
22.
3-501.16 (A)(2) and (B); Priority; Tofu in walk-in cooler holding at 56F. Shell eggs in top section of prep unit across from warm cook area, piled above the pan fill line, holding too warm at 43F. In left side prep unit, rice bundles overstacked in pan holdig at 45F. in end prep unit, chicken bindles overstacked in large wide open pan holding at 43F. When asked, PIC stated tofu was out on the prep line earlier. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. Recommend keeping TCS foods below the fill line of pans, and add separate lids to the shell egg and chicken nuggets pans. CDI- TCS foods exceeding 41F but not over 45F moved to walk-in cooler for active cooling. TCS foods exceeding 45F voluntarily discarded by PIC during inspection.
1.5
25.
3-603.11; Priority Foundation; Consumer Advisory is missing the Disclosure statement part. If an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD, the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER. A DISCLOSURE shall include identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. A REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness. VR-VERIFICATION REQUIRED. Add the Disclosure to the Consumer Advisory. Text picture of menu correction to your REHS Joanne Rutkofske at 919-623-0459 within 10 days for verification.
0.5
28.
7-102.11; Priority Foundation; Labeling missing on spray bottle of degreaser and on a coupe buckets of sanitizer. 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- Labeling added during inspection. [REPEAT]
1.0
37.
3-302.12; Core; Labeling missing on a few squeeze bottles of oil. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Add labeling to these items.
0.0
40.
2-303.11; Core; Three food handlers wearing large watches. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. Train staff on Food Code requirements.
0.5
43.
3-304.12; Core; Utensils stored in water by rice cooker, with the water measured at 121F. 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/dry, protected location; or In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified in Food Code (every 4 hours and as needed); or In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes. CDI- Utensil pan and utensils returned to dish machine area for cleaning.
0.5
44.
4-903.11(A), (B) and (D); Core; Several metal pans stored as clean observed stacked/nested wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans to thoroughly air dry before stacking.
0.5
47.
4-501.11; Core; Two wire scoops stored as clean are damaged, with wires sticking out. EQUIPMENT shall be maintained in a state of good repair and condition. CDI- Damaged scoops voluntarily discarded by PIC during inspection. [REPEAT]
0.0
54.
5-501.16; Core; Rear kitchen handwashing sink lacking trash can. If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory. Add trash can to this handwashing station.
0.0
General Comments
VR-VERIFICATION REQUIRED. Add the Disclosure to the Consumer Advisory. Text picture of menu correction to your REHS Joanne Rutkofske at 919-623-0459 within 10 days for verification. Example- *Consumer Advisory- This item is served raw or undercooked, or contains (or may contain) raw or undercooked ingredients. Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness.
Location: 218 S BLOUNT ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 02/29/2024
Score: 97.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Observed sticker residue on a few of the larger containers and squeeze bottles stored as being clean on the utensil rack. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI-Instructed PIC to rewash and sanitize.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Noted overfilled containers of fried chicken pieces, white rice and lo mien were temping between 45-50 F in the make line flip top cooler. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. Recommend reducing temperature to this unit, keeping flip top lid closed in between use and not over stacking product. CDI- Items divided out and placed in lower prep cooler to cool down. Top layer reading above 45 F discarded.
1.5
24.
3-501.19; Priority Foundation; Facility is holding seafood and pork filled dumplings on a 4 hour time as public health control. Operator unable to provide written procedures identifying what food items are held on TPHC. CDI- Ensure written procedures listing what TCS items are placed on time are available within facility. Copy of TPHC documents provided.
0.0
28.
7-102.11; Priority Foundation; Observed working spray bottles of degreaser missing label near the 3 compartment sink. 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- Chemicals relabeled .
0.0
33.
3-501.15; Priority Foundation; Speed rack of cooked pork was cooling, at room temperature, near walk in cooler #2. Noted pork was temping between 103-107 F during time of inspection. Food shall cooled in rapid cooling equipment (reach in freezer or walk-in cooler units). Quickly cool foods by also using large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- Food transferred to Walk-in cooler.
0.5
47.
4-501.11; Core; Need to replace the gaskets on the walk-in cooler unit. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
0.0
49.
4-601.11(B) and (C); Core; Observed an accumulation of residue build up along the storage racks in the walk in cooler unit. Nonfood-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
Location: 218 S BLOUNT ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 10/25/2023
Score: 97.5
#
Comments
Points
15.
3-302.11; Priority; Found a large container of raw red snapper held above cooked pork in one of the walk-in coolers. Also noted a few flats of raw shelled eggs stored above oils and ready-to-eat food items in one of the prep cooler units. Keep all raw animal protein items seperate and below ready-to-eat food items to avoid the risk of cross-contamination. CDI- items rearranged.
1.5
23.
3-501.18; Priority; Observed a few working zip blocks bag of Moon Cake filling (cooked pork/meat filling) dated for 10/6 in the walk-in cooler. Further discussion determined items were frozen then transferred to walk in cooler to thaw yesterday. Items may be held for no more than 7 days with the day of prep counting as day one. The freezing date and the thawing date must be put on the container along with the preparation date as an indication of how many of the original seven days have been used. If food is not dated with these dates, it must be used or discarded within 24 hours. CDI- Known prep dates added during inspection.
0.0
33.
3-501.15;Priority Foundation; Upon arrival observed a pan of pork dim-sum filling stored on speed rack in the prep kitchen area. Noted filling temped between 90-82 F. Food shall cooled in rapid cooling equipment (reach in freezer or walk-in cooler units). Quickly cool foods by also using large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- Food transferred to Walk-in cooler.
0.0
41.
3-304.14; Core; Observed a few wet wiping cloths laying across Central prep table surface. One of the Quat sanitizer buckets near the dishmachine unit was reading at 0ppm. Ensure all wet wiping cloths are kept submerged in sanitizer solution in between use. Maintain Quaternary Ammonium sanitizer solution between 200-400 ppm for all sanitizer buckets.
0.5
47.
4-501.12; Core; Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply scored and discolored white cutting boards stored below the central prep table. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Replace noted cutting boards.
Location: 218 S BLOUNT ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 06/14/2023
Score: 95.5
#
Comments
Points
15.
3-302.11; Priority; Raw beef stored above cooked chicken curry in freezer. FOOD shall be protected from cross contamination by: Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented in order of final cook temperature. CDI- Items rearranged during inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: Fried chicken bundles, overstacked in end prep unit across from hot grill holding too warm at 46-48F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. Recommend reducing temperature to this unit, not overstacking product, and keep separate lid on the product pan to protect food from the hot air above. CDI- Off temperature product voluntarily discarded by PIC during inspection.
1.5
23.
3-501.17; Priority Foundation; Dates missing on several trays of fried chicken, rice bundles, fried tofu, and noodles made on previous days. In the freezer, dates lacking indication of if cook/freeze on same day or different days. 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- Known prep dates added during inspection.
1.5
28.
7-202.12; Priority; Sanitizer concentration too high at 3-comp sink in active use. POISONOUS OR TOXIC MATERIALS shall be Used according to LAW, Food Code, and Manufacturers use directions included in labeling. Maintain quat sanitizer at 200-400ppm. CDI- Water added to dilute to required concentration and verified with test kit, and service person called.
1.0
28.
7-102.11; Priority Foundation; Labeling completely faded off of several buckets of sanitizer. 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- Labeling added during inspection.
0.0
43.
3-304.12; Core; Tongs hanging on low oven handle where can brush up against pants. Ice scoops on tray with pink residue accumulation. No-handle single-service container left as scoop in large bin of rice. 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, in water maintained at 135F and above, or In a clean/dry, protected location and changed out as needed. CDI- Tongs, scoops and tray returned for cleaning. Single-service container discarded.
0.0
47.
4-101.17; Core; Bamboo steamer baskets in use with dumplings in direct contact with the baskets. Permit states dumplings steamed and served in baskets may not be in direct contact with the basket. Approved to use washed banana leaves as barrier, when the leaves are discarded after use. Wax paper or other approved food-contact surface may also be used. Except as specified in par. (B), (C), and (D) of this section, wood and wood wicker may not be used as a FOOD-CONTACT SURFACE. Current method is in direct violation of conditions of the permit. Discontinue placing dumplings in direct contact with bamboo steamer baskets. If this violation continues, an Intent to Suspend the Permit will be issued.
0.5
47.
4-501.11; Core; End prep unit is missing the inner right side door panel. 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 the equipment.
0.0
47.
4-202.11; Priority Foundation; Several spatulas stored as clean with cracked/pitted food contact surfaces. Several cracked plastic lids in use. Multiuse FOOD-CONTACT SURFACES shall be SMOOTH; and Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfection. CDI- Damaged lids and spatulas voluntarily discarded by PIC during inspection.
0.0
55.
6-501.11; Core; Wall board missing and some wall board damage by the service sink. PHYSICAL FACILITIES shall be maintained in good repair. Repair the walls.
Location: 218 S BLOUNT ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 02/24/2023
Score: 97.5
#
Comments
Points
20.
3-501.14; Priority; A large container of bone marrow cooked yesterday was found to be holding between 48-55F in the prep cooler along the main service line. Cooked TCS food shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. CDI- bone marrow was voluntarily discarded by PIC.
1.5
49.
4-601.11(B) and (C); Core; The sides of the prep coolers along the service line has heavy food residue accumulation present and are in need of cleaning. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency.
0.5
56.
6-403.11; Core; Employee beverages found on top of prep surfaces. Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination.
0.0
56.
6-305.11; Core; Personal speaker was found hanging on the same rack where clean pans are being stored. Personal bags were found hanging off of the clean dish rack as well as on the prep surfaces. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.
Location: 218 S BLOUNT ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 07/15/2022
Score: 97
#
Comments
Points
15.
3-302.11; Priority; Raw shrimp was found stored above RTE pork belly in the prep cool along the cook line. Food shall be protected from cross contamination by separating raw animal foods away form cooked ready-to-eat foods. CDI- raw shrimp was moved to the bottom shelf with other raw food items.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Mushroom stock and tofu in the prep coolers along the cook line were both holding at 43F. Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, and except as specified under (B) and in (C) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: at 41F or less. CDI- both food items were cooled down immediately.
1.5
49.
4-602.13; Core; The sides of both stove top ranges have heavy grease accumulation present and are in need of cleaning. The small black utility fan in the kitchen is dusty and in need of cleaning. The bottoms of the woks have heavy encrusted grease buildup as well. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Location: 218 S BLOUNT ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 03/18/2022
Score: 92
#
Comments
Points
1.
2-103.11 (A) - (P); Priority Foundation; All TCS foods in the walk-in cooler is holding between 45-47F. The person in charge shall ensure that employees are properly maintaining the temperatures of TIME/TEMPERATURE CONTROL FOR SAFETY FOODS during hot and cold holding through daily oversight of the EMPLOYEES' routine monitoring of FOOD temperatures. CDI- educated PIC on the importance of maintaining proper temperatures. Walk-in cooler is scheduled to be serviced.
1.0
5.
2-501.11; Priority Foundation; No vomit and diarrhea clean up procedure available. A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. CDI- guidance material provided.
0.0
10.
5-205.11; Priority Foundation; Bar employee observed rinsing drinkware in the handwashing sink at the bar. More drinkware found in the other handwashing sink in the bar. A handwashing sink may not be used for purposes other than handwashing. CDI- educated PIC on importance of handwashing sink usage only and items were removed.
1.0
16.
4-601.11 (A); Priority Foundation; The juicer in the service area has caked on black residue accumulation along the chute that holds the fruit. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- PIC had a food employee to clean this.
1.5
22.
3-501.16 (A)(2) and (B); Priority; All TCS foods in main walk-in cooler holding at 44.6-46F. Many TCS foods at main prep line cold-holding above 45F as shown in above grid. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. Have main walk-in cooler and prep line serviced to reduce temperatures to maintain the required 41F and less. TCS Foods exceeding 45F voluntarily discarded by PIC during inspection. Foods exceeding 41F but not over 45F moved to colder units for active cooling. [Verification required]- EHS will return on Tuesday, 3/22/22 to verify that this issue has been fixed.
3.0
24.
3-501.19; Priority Foundation; Cooked tofu and mushroom mixture is being held without temperature control on the cook line. If time without temperature control is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for sale or service: Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY. Food shall be labeled with the time of when it was removed from cold or hot holding and shall be discarded after 4 hour time frame. CDI- TPHC template given and tofu mixture will be discarded after lunch at 2p.
0.0
33.
3-501.15; Core; Dumplings being portioned out in large quantities and then immediately covered and placed into the prep cooler was holding between 59-62F. When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3 305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD.
0.5
41.
3-304.14; Core; Sanitizer bucket in the bar area tested at 0ppm. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be:
(1) Held between uses in a chemical sanitizer solution at a concentration between 200-400ppm. CDI- sanitizer was changed.
0.5
43.
3-304.12; Core; Utensils for rice being stored in cold water. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a container if water that is maintained at a temperature of at least 135F and the container is cleaned frequently.
0.0
49.
4-602.13; Core; The shelving in the walk-in cooler has residue accumulation and are in need of cleaning. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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: 218 S BLOUNT ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 07/24/2019
Score: 96.5
#
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: 218 S BLOUNT ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 03/13/2019
Score: 96.5
#
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: 218 S BLOUNT ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 09/21/2018
Score: 90
#
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. Lauren Plis 919-500-0943
Location: 218 S BLOUNT ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 01/30/2018
Score: 99.5
#
Comments
Points
General Comments
Please note: Effective January 01 2019 all cold food storage temperatures will drop to 41 degrees F. Please plan all refrigeration repairs and upgrades accordingly. NC Food Code Rule # 3-501.16 (A) (2) (b) (ii). Dumplings steamed and served in baskets can not touch the basket. Owner is lining the baskets with pre-cleaned banana leaves for steaming and serving to customers. The banana leaves in the basket will be discarded after service.
