Premises Information


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Name

ANNABELLES OF NEW BERN

Address

3100 MARTIN LUTHER KING BLVD

City/State/ZIP

NEW BERN

28560

Premise Type

1 - Restaurant

County

Craven

Inspection Date

5/26/2026

Final Score @ Grade

General Comments

Verification for single prep unit , middle prep unit, seafood chef drawers, and standing reach in cooler will be on 6/5/2026.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
15	0	Food separated & protected	Yes	Yes	No	Repeat: 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)- (A) To protect from cross-contamination, food shall be stored by: (2) separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: Observed raw steak stored above ready to eat deli meat. CDI- kitchen manager rearranged.
22	3	Proper cold holding temperatures	Yes	Yes	No	Repeat: 3-501.16 (A) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) - TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained at (41F) or less. - Observed TCS items crab cake, deli meat, chicken salad, fish, shrimp, boil egg, corn mix, pico, held in multiple cold holding units throughout the kitchen not holding temperature at 41F or below . CDI- PIC moved items to the RIF and WIC. See temperature log
23	0	Proper date marking & disposition	Yes	No	No	3-501.17 RTE TCS Food, Date Marking (Pf) - Refrigerated, RTE, TCS 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. - Observed quiche pies not label with a prep date. CDI - Kitchen manager added and corrected date labels
33	1	Proper cooling methods used; adequate equipment for temperature control	No	Yes	Yes	4-301.11 Cooling, Heating, and Holding Capacities - Equipment (Pf) EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD at the required temperatures. Observed a single sandwich prep unit, one salad prep unit (middle of cook line), standing reach in cooler, and the seafood drawer on the line is not able to maintained TCS food at 41F or below. PIC is temporarily going to use ice to keep food under temperature control. Food affected items were moved to WIC and WIF to be rapidly cooled. Verification requred: 6/5/2026 See #22
35	1	Approved thawing methods used	Yes	Yes	No	Repeat: 3-501.13 (E) (1) & (2) Thawing (C) - (E) REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration; or (2) Prior to, or Immediately upon completion of thawing - Observed reduced oxygen packaged fish, already thawed, in unopened package in the chef prep. - CDI - Reduced oxygen packaged fish packages were cut open.
39	1	Contamination prevented during food preparation, storage & display	No	No	No	3-305.11 Food Storage - Preventing Contamination from the Premises (C) FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. Observed food multiple boxes of food stored on the floor in walk-in freezer. bags of bread were below those boxes.
47	1	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	Yes	No	Repeat: 4-501.11 Good Repair and Proper Adjustment - Equipment (C): Equipment shall be maintained in good repair. Observed water standing in the prep units on the cook line. Observed water stopper missing at the 3-comp sink. Plastic lid is used to stop water from rapidly draining. -Observed toast master drawer for the hot potato were missing handles. 4-501.12 Cutting Surfaces (C): Surfaces such as cutting blocks and boards shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Observed cutting boards on all prep table on cookline, heavily scored and stained.
49	1	Non-food contact surfaces clean	No	Yes	No	Repeat: 4-601.11 (C) Equipment, Nonfood Contact Surfaces, (C) - Nonfood contact surfaces of equipment shall be kept clean and free of dust, dirt, food residue and other debris. -Chef prep drawers has food build-up on the rims and frame. -Food container lids on the steam table are soiled. - Shelf in the walk in cooler (WIC) are soiled from food debris and splashes. - Inside of prep units are soiled with food debris and wetness conditions.
55	1	Physical facilities installed, maintained & clean	No	Yes	No	Repeat: 6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Facility shall be maintained in good repair. -Floors damaged throughout (Replaced severely damaged tiles and areas where water pools).