2-301.14; Priority; Employee observed pulling up pants with gloved hands on and proceeding to touch handles of fryers. Employees shall wash hands after engaging in other activities that contaminate hands. CDI: PIC notified employee to wash hands and will discuss handwashing procedures.
0.0
16.
4-601.11 (A); Priority Foundation; Several food squeeze bottles stored clean with food residue and sticker residue on metal containers. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. Repeat.
3.0
20.
3-501.14; Priority; Container of cooked mushrooms cooling inside walk in covered with lid and plastic wrap over 2 hrs 85F. TCS foods shall cool down from 135-70F in 2 hrs and 70-41F in 4 hrs. CDI: Mushrooms discarded.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Hot Dogs inside drawer cooler, tomatoes inside walk in and milk inside reach in over 41F (see list above). RTE TCS foods shall maintain a cold hold temp of 41F or less. CDI: Items discarded.
1.5
33.
3-501.15; Core; Cooked mushrooms cooling inside walk in covered with plastic wrap and lid. Cooling shall be accomplished by arranging in equipment to provide maximum heat transfer through container walls and loosely covered or uncovered if protected from overhead contamination. CDI: Mushrooms discarded.
0.5
40.
2-402.11; Core; Food employees with long hair and facial hair not wearing hair restraints. Food employees shall wear hair restraints and beard covers while working with food.
0.0
47.
4-501.11; Core; Walk-in cooler door not fully self-closing and self-sealing. Wire shelving in cold-hold prep units surface peeling and rusting. Wall-mount wire storage shelves in back area rusting. Storage racks in walk-in cooler rusting. 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. Have cooler door repaired. Replace the rusted shelves and racks. Repeat.
0.5
49.
4-601.11(B) and (C); Core; Cleaning needed throughout establishment. Especially reach ins, fryers, outsides of equipment and shelving units. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to these areas and clean thoroughly. Repeat.
1.0
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment including walk in. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
6-301.12; Priority Foundation; Paper towels not available at dish area handwashing sink, dispenser jammed. Each handwashing sink or group of adjacent handwashing sinks shall be provided with Individual, disposable towels. CDI- PIC unjammed dispenser during inspection.
0.0
16.
4-601.11 (A); Priority Foundation; Several food squeeze bottles stored as clean observed with food residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Soiled items returned for additional cleaning. [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.
1.0
37.
3-302.12; Core; Labeling missing on spices and squeeze bottles of food ingredients. 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
39.
3-307.11; Core; Wire from orders machine at prep line hanging down into pan of cut lettuce in the prep unit. FOOD shall be protected from contamination. CDI- Wire moved during inspection. Secure the wires.
1.0
40.
2-303.11; Core; Food employee wearing bracelets. 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. CDI- Food employee directed to remove bracelets and rewash hands during inspection.
0.0
41.
3-304.14; Core; Buckets of sanitizer stored up on active food prep counter and above food storage. Containers (sanitizer buckets) of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE-SERVICE, or SINGLE-USE ARTICLES. CDI- Buckets moved during inspection.
0.5
43.
3-304.12; Core; Knife in prep area stored wedged in crack between prep units. 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; if stored in water, maintained at 135F and above; or store utensils In a clean/dry, protected location and changed out as required (every 4 hours or less when used with Temperature Control for Safety foods). CDI- Knife returned to dish area for cleaning during inspection.
0.5
44.
4-903.11(A), (B) and (D); Core; Cleaned dishes and utensils stored in bins observed with residue and debris accumulation. Cleaned dishes stored on wire racks coated with greasy residue accumulation. Fryer basket and wire basket holding smaller utensils stored in dirty dishes splash area of 3-comp sink. At dish area handwashing sink, cleaned syrup dispensers stored hanging off of side of dish storage rack, directly below the soap dispenser of the handwashing sink. LINENS, and SINGLE-SERVICE and SINGLE USE ARTICLES shall be stored: In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and At least 15 cm (6 inches) above the floor. CDI- All items returned for re-cleaning.
0.5
47.
4-501.11; Core; Walk-in cooler door not fully self-closing and self-sealing. Wire shelving in cold-hold prep units surface peeling and rusting. Wall-mount wire storage shelves in back area rusting. Storage racks in walk-in cooler rusting. 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. Have cooler door repaired. Replace the rusted shelves and racks.
0.0
49.
4-601.11(B) and (C); Core; Residue accumulation along clean dish storage racks. Residue accumulation along dry storage and walk-in cooler wire shelving and racks. Debris accumulation along low storage shelves. Greasy residue accumulation along tops of friers and filters above cook area. Heavy residue accumulation along wire rack above cook area. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to these areas and clean thoroughly. [REPEAT]
0.5
54.
5-501.16; Core; Front 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 at this hand sink.
0.0
54.
5-501.115; Core; Dumpster area observed with greasy residue along the ground around dumpsters, several loose litter items, leaf litter accumulation, wooden pallets, and metal grating. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items and clean. Remove all the litter and storage items, clean up the grease accumulation, and maintain area clean.
0.5
54.
5-501.111; Core; Recycling dumpster missing side door and back side of dumpster damaged with opening along the back side surface. Storage areas, enclosures, and receptacles for REFUSE, recyclables, and returnables shall be maintained in good repair. Contact trash service provider to have dumpster replaced with one that is intact and can be properly closed after each use.
0.0
55.
6-501.12; Core; Heavy grease residue accumulation along piping and wall behind cook equipment. Dust/residue accumulation along ceiling vents and surrounding tiles. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly.
0.5
55.
6-501.16; Core; Mops in mop sink not hung to dry. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. Hang mops to dry after use, floppy mop head side down, so draining into service sink drain.
0.0
55.
6-501.114; Core; Loose litter items observed all around the grounds of this facility. Maintain facility free of Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; and Litter. Start routine litter pickup around your facility to maintain clean.
0.0
55.
6-501.11; Core; Metal corner wall piece pulling away from wall in cook area. PHYSICAL FACILITIES shall be maintained in good repair. Repair the corner piece so area is smooth and cleanable.
2-401.11; Core; There were employee drinks stored on work surfaces and food prep areas. Employee drinks must be stored and consumed so they do not contaminate Food, Equipment, Linens, and Single-Service items. CDI... The drinks were placed in the trash can.
0.5
10.
5-205.11; Priority Foundation; In the dish machine area there was storage in the handwashing sink. A handwashing sink may not be used for purposed other than handwashing. Handwashing sinks must be maintained so that it is accessible at all times for employee use. CDI.. The storage was remove from the handwashing sink.
1.0
10.
6-301.14; Core; The handwashing sink near the ice machine did not have a hand sign. A sign or poster that notifies food employees to wash their hands must be provided at all handwashing sinks used by food employees and must be clearly visible to food employees.
0.0
16.
4-601.11 (A); Priority Foundation; There were some dishes that were stored as clean that were greasy to the touch. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI.. The dishes were placed at the dish machine to be washed again.
0.0
16.
4-602.11; Priority; Clean the ice machine to remove the black growth. Ice is considered a food and must be stored in a clean location. The ice machine must be cleaned at a frequency necessary to preclude the accumulation of the black growth. This was a general comment on the last inspection. CDI.. The ice machine was cleaned during the inspection.
1.5
28.
7-201.11; Priority; Glass cleaner and other cleaners were stored above clean dishes and food items. Toxic materials must be stored so they can not contaminate Food, Equipment, Utensils, Linens, and Single-Service Items. CDI... The cleaners were moved away from the dishes and food products.
1.0
47.
4-501.11; Core; Repair the leak-in walk-in freezer to remove the ice build-up. There was ice on the shelves and pipes in the walk-in freezer. Equipment must be maintained in a state of good repair and condition.
0.5
49.
4-601.11(B) and (C); Core; Clean the pipes and shelves in the walk-in freezer. Clean around the cooking equipment. Equipment must be kept free of an accumulation of dust, Food residue, and other debris.
2-301.14; Priority; Employee observed picking up rag off the floor and continuing to work without washing hands. Hands shall be washed after engaging in activities that contaminate the hands. CDI - employee was instructed to wash hands.
0.0
16.
4-602.11 Core; Ice machine observed with black residue on the inside. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending Equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue.
0.0
16.
4-601.11 (A); Priority Foundation; Tongs hanging by the fry station observed touching trashcan. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - PIC relocated tongs to be washed and trashcan was moved.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Several items on the salad make line unit were cold holding above 41F. See temperature chart above. Buttermilk at the fryer station was also holding above 41F. TCS/hazardous foods that are cold holding shall maintain 41F or below. CDI - items were discarded by PIC, eggs,tom,beans, melon. Fridge technician arrived during inspection to address issue.
3.0
33.
3-501.15 Priority foundation; Tomatoes cooling in the walk-in cooler had saran wrap tightly covered over the top. Foods shall be cooled by leaving foods partially uncovered or completely uncovered if protected from overhead contamination. CDI - saran wrap made loosely covered.
0.0
42.
3-302.15; Core; Avocados on the make line still had stickers on them. raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form. Make sure avocados are washed and stickers removed before they are placed in the makeline unit.
0.5
51.
5-205.15; Hand sink by the ice machine is running even when turned off. Plumbing shall be maintained in good repair.
0.0
55.
6-501.12; Core; Ceiling tiles near the fryer are heavily stained and may need to be replaced. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.0
General Comments
Inspector information: Daniel Cortes 984-920-7494 daniel.cortes@wakegov.com
2-301.15; Priority Foundation; Employee at the grill station observed rinsing hands with gloves on in a sanitizer bucket. FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. CDI - PIC was educated that employees may not use sanitizer buckets to clean/rinse hands.
0.0
10.
5-205.11; Priority Foundation; Hand washing sink in the bar section observed with ice in it, was being used as a dump sink. A handwashing sink may not be used for purposes other than handwashing. CDI - PIC educated on only using hand washing sink for hand washing.
0.0
15.
3-304.15 (A); Priority; Employee with gloves at the grill station observed handling raw meats and then touching ready to eat foods; bread, lettuce, when transferring cooked meats from the stove to the plate without changing gloves and washing hands. If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. CDI - Employee was educated on not touching ready to eat foods with contaminated foods.
0.0
16.
4-601.11 (A); Priority Foundation; Several dishes stored as clean had sticker residue, some dishes had minor food residue at the clean storage racks. Some spoons at the server station had minor food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - dishes were sent back for cleaning.
0.0
16.
4-602.11 Core; Ice machine observed with build-up along the inner back side, Ice bins throughout the facility have build up along the inside, Soda gun at the bar has minor build up, Soda machine dispensing nozzles have build up along the inside. Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned at a frequency necessary to preclude accumulation of soil or build-up. Increase the cleaning frequency of these items.
3.0
22.
3-501.16 (A)(2) and (B); Priority; Raw in shell eggs observed sitting by the grill without temperature control, when measured they were 67F. Buttermilk at the breading station measured at 50F. TCS/hazardous foods that are cold holding shall be 41F or less. CDI - eggs were moved back into low boy cooler, Ice bath replaced at the breading station.
1.5
28.
7-102.11; Priority Foundation; Spray bottle of degreaser at the ware wash area had label coming off and was not easily readable. 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 - PIC added name/label to the spray bottle.
0.0
36.
4-204-112 Core; Thermometer for one of the prep coolers in the kitchen could not be located. Except as specified in par. (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. Ensure there is a thermometer in all cold hold units, they can be external display or in-unit.
0.0
39.
3-305.11; Core; Condensation drip observed in the kitchen from the ceiling to the make line food plating area. Food shall be protected from contamination by storing the food where it is not exposed to splash, dust, or other contamination. PIC marked where condensation drink was occurring on the make line so that food for plating was not stored there.
1.0
41.
3-304.14; Core; Sanitizer bucket at the bar section observed holding cloths with a concentration of less than 150ppm. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer of 150-400ppm for quaternary ammonium or 50-200ppm for chlorine. Keep sanitizer buckets in appropriate concentration.
0.5
44.
4-903.11(A), (B) and (D); Core; Cleaned dishes observed stacked while still wet at the ware washing section. Cleaned equipment and utensils shall be stored in a self-draining position that allows for air drying. Do not stack dishes while they are still wet.
0.5
47.
4-501.11; Core; Door gasket at one of the cooler by the grill station is torn, door gasket of the low boy cooler by the soda machine is torn. Equipment shall be maintained in a state of good repair and condition. Have gaskets replaced.
0.5
49.
4-601.11(B) and (C); Core; Build up observed on the outside of the stove, on the hood ventilation filters, between coolers in the kitchen. Dust observed at the hood vent at the dish washing machine. Debris build up at the bottom of plastic bins that are holding clean dishes in the ware wash section. Debris build up on metal wire racks in the walk-in beer cooler. Debris build up at the bar section on the door gaskets of the cooler, along the inner sides and bottom of the glass cooler, along the inside of the sinks where the splash guard meets the sink, at the bottom of the storage cabinet underneath the beer tap. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase the cleaning frequency of these items.
1.0
51.
5-205.15 Core; Cold water faucet at the hand washing sink in the bar section does not work. Plumbing systems shall be maintained in good repair. Have the cold water faucet at the hand sink fixed.
1.0
54.
5-501.115; Core; Dumpster area observed with cardboard litter. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items. PIC was able to provide communication attempt with waste service company regarding issue.
0.0
55.
6-501.12; Core; General cleaning of floors, walls, and ceiling needed throughout the facility, around ceiling air vents, floor and cove base underneath equipment. Physical facilities shall be cleaned as often as necessary to keep them clean.
1.0
56.
6-403.11; Core; Employee drink observed stored behind cooking equipment in the kitchen. 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. CDI - PIC discarded employee drink. Employees may have drinks if they are covered and stored below equipment, foods, and other facility items.
0.0
General Comments
Inspector information: Daniel Cortes 984-920-7494 daniel.cortes@wakegov.com
4-601.11 (A); Priority Foundation; Ice machines throughout, soda nozzles, and beer gun nozzle observed with build up and residue. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Corrected during inspection - PIC informed and instructed employees to clean items.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Several food items (see above temp chart) were cold holding above 41 degrees F. Hazardous/TCS foods if being held cold shall maintain a temperature of 41 degrees F or below. Corrected during inspection - items, were either discarded or moved to the walk-in cooler.
1.5
28.
7-201.11; Priority; Bottle of bleach hanging off shelf above food and prep table. POISONOUS OR TOXIC MATERIALS shall be stored in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. Corrected during inspection - bottle of bleach was moved.
1.0
33.
3-501.15 Core; Caramelized onions observed sitting in a deep container on prep table at 95 degrees F. When being cooked active cooling starts at 134 degrees F. Cooling shall be done by using one or more of the following methods, placing foods in shallow pans, using rapid cooling equipment, placing container in an ice water bath or other appropriate methods. Corrected during inspection - onions were moved to walk-in cooler.
0.5
38.
6-501.111; Fruit flies/drain flies overserved in bar section. Premises shall be maintained free of insects, rodents, and other pests. Pests shall be maintained by using trapping devices, or other means of pest control. If using chemical methods, they must not have labels indicating for house hold or residential use.
0.0
39.
3-305.11; Core; Boxes of raw chicken observed sitting on top of sheet pans on the floor in the walk-in cooler. Foods shall be protected from contamination by storing the food at least 6 inches above the floor. Corrected during inspection - items were moved off the floor.
1.0
43.
3-304.12; Core; Scoops in bins observed with handle touching product. Scoops being stored in product shall be stored so the handle does not touch food product. Corrected during inspection - scoops were removed and sent for cleaning.
0.0
44.
4-903.11(A), (B) and (D); Core; Clean dishes observed stacked while wet. Clean dishes shall be stored while drying in a self-draining position that allows air drying. Do not stack dishes while they are wet.
0.5
48.
4-302.13; Priority Foundation; Facility does not have means of measuring high-temp dish machine. In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. Corrected during inspection - PIC ordered thermal labels.
0.0
49.
4-601.11(B) and (C); Core; Cleaning needed of equipment throughout facility (coolers, fryers, shelving units, outsides of equipment). Non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean general equipment.
2-401.11; Core; Employee beverages sitting on prep table. Also there was an uncovered employee beverage sitting in the ledge above clean knives. Employee beverages must be stored in covered containers and away from food and clean utensils.
0.5
10.
6-301.14; Core; There was no handwashing sign at hand sink in kitchen. The sign in the bar had a soap dispenser installed over it. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.
1.0
10.
6-301.12; Priority Foundation; There were no paper towels at the front handwash sink. Handwash sinks must be provided with disposable towels. CDI- Paper towels were replaced by employee.
0.0
15.
3-302.11; Raw chicken tenders were stored above salmon and beef. Food was rearranged by manager.
1.5
16.
4-702.11; Priority; There were pieces of raw chicken and lettuce in one prep sink. Employee stated that prep sinks were used interchangeably. One sink should be used for produce and labeled as such and the other used for poultry and labeled as such. CDI-the sink was cleaned and sanitized before using for ice bath. The soda dispenser covers has a dark residue inside. Remove these to wash, rinse and sanitize daily. Soaking in soda water is not enough.
1.5
20.
3-501.14; Priority; The diced tomatoes were 51 degrees. They need to cool to 41 degrees or below within 4 hours. They only cooled 1 degree during one hour because they were tightly covered.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Housemade ranch dressing was above 41 degrees (ice was low). Maintain to 41 degrees or less. CDI - More ice was added to bin so ice surrounds container to level dressing.
0.0
33.
3-501.15; Caramelized onions covered and stacked on top of one another and diced tomatoes were tightly covered. The cooling methods are inadequate to cool within the required time parameters. Foods must cool to 70 degrees with the first 2 hours, then to 41 degrees within the next 4 hours. CDI-The caramelized onions were removed and placed in an ice bath to properly cool. The cover was removed from the diced tomatoes to allow air flow.
0.5
39.
3-307.11; Core; A bowl was lying in food. Use a scoop with handle if leaving dispensing utensil in the food and keep handle off the food. Clean silverware was stored in a unclean container. Store clean utensils in clean containers.
1.0
44.
4-901.11; Core; A few cups/containers were stacked together wet. Air-dry utensils before stacking.
0.0
45.
4-903.11(A) and (C); Core; Carry-out trays were stored face up. Invert containers so they are not exposed to dust and other contamination.
0.0
47.
4-501.11; Core; The meat holder on Hobart slicer had a piece that was peeling and broken. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. Contact Hobart for replacement of part.
0.0
49.
4-601.11(B) and (C); Core; The oven and racks were soiled. The ice machine door was soiled where hands touch to open. Thoroughly clean both these.
0.5
54.
5-501.114; Core; The drainplug on dumpster is missing .Contact dumpster company to request a drain plug.
0.0
55.
6-501.12; Core; There is a build-up of grease behind the fryers especially on the gas pipes. The walk-in freezer floor was a soiled. Thoroughly clean these area. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
*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.
*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.
*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.
*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.
Unable to capture EHS signature through touch screen.
*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: Sarah Black *phone: (919) 500-3421 *email: Sarah.Black@wakegov.com
*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.
*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. Follow-Up: 10/14/2018
Inspector contact info: Maria Powell 919-675-5603. 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.
When cooling foods make sure not to tightly cover items with plastic. *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.
Water pressure on spray nozzle for dish wash area was low. Please adjust water pressure to a higher level in this area. Keep items like can and bottle drinks, chocolate syrup bottles, and bags of clean wiping cloths stored above the floor in coolers and stock areas.
