Restaurant · Wake County, NC

J. Betski's

Name: J. Betski's
Address: 1916 Bernard St, Wake County, NC

1916 Bernard St

Last inspected May 27, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

5 inspections

1 - Inspection

May 27, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

notedCode 3-203.12Food source and labeling

Official wording

Required records available: shellstock tags; parasite destruction

Inspector’s notes

3-203.12; Priority Foundation; There were several tags in the kitchen but there was no date on the tags when the last shellstock was sold. The date when the last shellstock from the container is sold or served must be recorded on the tag or label. CDI- education given.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; Sauerkraut covered and cooling for about 1 hour 30 mins in the walk-in cooler according to the PIC was holding around 75-77F. Beets coolingfor around the same amount of time were also holding between 78-89F. Cooked TCS foods shall be cooled within a total of 2 hours form 135F to 70F and within a total of 6 hours from 135F to 41F or less. CDI- food items were moved to the reach-in freezer to rapidly cool.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; [Repeat] Beef stock (5/20) observed being held beyond 7 days. Temperature controlled for safety foods shall be discarded after 7 days of preparation; with the day of preparation being day 1. CDI- food items were voluntarily discarded by PIC.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 2-403.11Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

2-403.11; Priority Foundation; A dog bowl filled with water was observed in the dining area. After further conversation with the PIC; it was stated that a family dog was kept for a short while in this space. Food employees may not care for or handle animals in the food establishment. CDI- education given. **Points were not taken due to not observing the dog on the premises.**

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

Official record from Wake County Environmental Services, May 27, 2026 · Original Source

1 - Inspection

May 27, 2025

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Containers of clarified butter with and without pieces of cooked shallots were sitting on the countertop at room temp (72-74F). TCS food items being held cold shall be maintained at 41F or less. CDI- Clarified butter was voluntarily discarded by the PIC.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Beef stock (5/18); chicken stock (5/19); Shrimp stock (5/19); kielbasa (5/19); brisket (5/19) and roasted cabbage (5/19) were all being held beyond 7 days. Temperature controlled for safety foods shall be discarded after 7 days of preparation; with the day of preparation being day 1. CDI- food items were voluntarily discarded by PIC.; 3-501.17; Priority Foundation; Several TCS food items (lentils; pickled cabbage; gnocci; béchamel; caper cream; etc.) throughout the kitchen were observed without dates. Refrigerated; READY-TO-EAT; TIME/TEMPERATURE CONTROL FOR SAFETY 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. The day of preparation shall be counted as Day 1. CDI- known dates were added.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 4-901.11 (B)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-901.11 (B); Employee observed towel drying dishes after sanitizing. After cleaning and sanitizing; equipment and utensils may not be cloth dried.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 4-501.11Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11; [Repeat] The walk-in cooler still has a leak and some gaskets along the cooler drawers need to be replaced. Maintain equipment in good repair.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, May 27, 2025 · Original Source

1 - Inspection

Nov 19, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

notedCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Weak sanitizer buckets and cloths on tables. Wet cloths shall be stored in sanitizer at correct concentration (Quat 200-400ppm) when not in use. CDI: Corrected to 200ppm and wet cloth placed in bucket.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode —Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11 Maintain equipment in good repair. Walk in cooler leaking.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Nov 19, 2024 · Original Source

1 - Inspection

Jun 25, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

minorCode 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Cleaning needed of inside hot hold units. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jun 25, 2024 · Original Source

1 - Inspection

Nov 3, 2023

Score 95

Official score: 95 · Understand this area’s scale

6 recorded violations

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Raw meat was observed being stored with other cooked ready-to-eat food items in the reach-in cooler. Food shall be protected from cross contamination by separating raw animal foods during storage; preparation; holding and display from cooked ready-to-eat foods. CDI- foods rearranged.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; The quaternary ammonium solution made in the 3-compartment sink was below 200ppm. A quaternary ammonium solution shall have a concentration between 200-400ppm. CDI- more sanitizer was mixed in by hand. Have auto-chlor adjust the added water to sanitizer ratio to reflect at minimum 200ppm.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

criticalCode 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; Cooked potato salad made yesterday was holding between 49-50F in the walk-in cooler. Cooked TCS foods shall be cooled within a total of 2 hours form 135F to 70F and within a total of 6 hours from 135F to 41F or less. CDI- food item voluntarily discarded by PIC.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Cooked onions (44F); Potato salad (49-53F); Spaetzle (44-45F); and Sauerkraut (51F) all found in the walk-in cooler. Clarified butter with pieces of cooked shallots were sitting on the countertop at room temp. Containers of bacon fat from yesterday was siting on the countertop at room temp. TCS food items being held cold shall be maintained at 41F or less. CDI- All food items below 45F were cooled down and all food items above 45F were voluntarily discarded by the PIC.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Cooked lentils (10/27); potato salad (10/27); pickled slaw (10/25); and chestnut sauce (10/25) were all being held beyond 7 days. Temperature controlled for safety foods shall be discarded after 7 days of preparation; with the day of preparation being day 1. CDI- food items were voluntarily discarded by PIC.; 3-501.17; Priority Foundation; Potato salad made yesterday did not have a date. Cooked duck; Spaetzle; and roasted walnut pesto were all found without dates indicating when the food item was made. Refrigerated; READY-TO-EAT; TIME/TEMPERATURE CONTROL FOR SAFETY 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. The day of preparation shall be counted as Day 1. CDI- known dates were added.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Cooked potato salad made yesterday was holding between 49-50F. Cooling shall be accomplished by placing food into shallow pans; separating food into smaller portions; using rapid cooling equipment or other effective methods. CDI- food items voluntarily discarded by PIC and education given.