6-301.12; Priority Foundation; The papertowel dispenser at the handwashing sink in the dishwashing area was empty. Handwashing sinks shall be provided with individual disposable towels or a hand-drying device. CDI- Papertowels were added to the dispenser.
1.0
22.
3-501.16 (A)(2) and (B); Priority; The potato salad and slaw in the cold wells temped at 43F. TCS foods being held cold shall be maintained at 41F or less. CDI- Ice was added so that the food storage containers come in contact with the ice, temperature lowered to 42F by end of inspection.
0.0
28.
7-201.11; Priority; A bottle of Windex was stored on a shelf above the rinse compartment of the 3 compartment sink. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens and single service/use articles. CDI-Windex was moved to chemical storage cart.
1.0
35.
3-501.13 ; Core; Intact packages of vacuum sealed fish in the walk-in cooler were in the thawing process in the walk-in cooler. Vacuum sealed fish shall have oxygen introduced during the thawing process by either completely removing the fish from the package or slitting/puncturing the package. CDI- The upper right corner was cut off of each package.
0.0
55.
6-501.12; Core; Some of the light shields and ceiling vents in the kitchen area have a buildup of dust and debris. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
5-205.11; Priority Foundation; Ice was in the handwashing sinks in the waitstaff and dishwashing areas. Handwashing sinks shall only be used for handwashing. CDI- Sinks were cleaned.
1.0
47.
4-501.11; Core; The handle on the cover for the potato salad in the cold well is partially detached due to missing screws. All equipment shall be maintained in good repair. Repair/replace cover...no points taken due to new violation under same code.
0.0
49.
4-601.11(B) and (C); Core; The vents in the hood and the outside of the fryers have a buildup of oil and debris; the black folding separator has a coating of flour; the ceiling of the microwave has stuck on food debris; and the black fan by the microwave is coated in dust and oil. Non-food contact surfaces of equipment shall be cleaned frequently enough to prevent a buildup of soil residues. Clean these items more frequently.
0.5
55.
6-501.12; Core; The floor by the fryers has a buildup of grease and food debris. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
0.5
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
5-205.11; Priority Foundation; A green wiping cloth was hanging on the splash guard of the handwashing sink in the waitstaff area upon arrival. Handwashing sinks shall only be used for handwashing. CDI- Cloth was removed by an employee before inspector conducted walk-through of area.
0.0
35.
3-501.13; Priority Foundation; A bag of frozen frenchfries was sitting by the hushpuppy mix on a lower shelf to thaw. Thawing shall be done under refrigeration, under continuously flowing water that does not temp above 70F with the food completely submerged in water; and/or as part of the cooking process... CDI- Fries temped between 36-40F and were put in the walk-in cooler.
0.5
41.
3-304.14; Core; Damp/wet wiping cloths are stored on the faucets on the 3 compartment sink. Damp/wet wiping cloths shall be stored in sanitizer when not in use. Keep cloths dry, store damp cloths in sanitizer or dirty linen area.
0.5
47.
4-501.11; Core; The door on the right side of the seafood cooler would not close. All equipment shall be maintained in good repair and easily cleanable. CDI- Magnet was adjusted and door remained close.
0.0
55.
6-501.12; Core; The ceiling vents in the bathroom are dusty as well as some of the ceiling vents in the dining area. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
0.5
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; The employee that is certified as a food protection manager is assigned to the register and does not have managerial control over the kitchen as there are priority/priority foundation violations with cold holding, using time as a public health control, cooling, handwashing and chemical storage. Ensure the person in charge has managerial control over the kitchen.
1.0
10.
5-205.11; Priority Foundation; The knob on the hot water side of the handwashing sink in the dish area does not work. Handwashing sinks shall be maintained so that it is accessible at all times for employee use. A verification visit will be made no later than Friday, August 25, 2023 to ensure this handwashing sink is operational.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Shredded cheddar (47F) and chopped romaine (55F) temped above 41F in the tall cooler; employee stated that the romaine was chopped once it was chilled in ice water. The chopped romaine will not reach 41F since the ambient air in the tall cooler fluctuates between 40-50F. TCS foods being held cold shall be maintained at 41F or below. CDI - TCS items were moved to the walk-in cooler.
1.5
24.
3-501.19; Priority Foundation; Fried okra and shrimp being held on time as a public health control did not have a time stamp. TCS foods being held on time in lieu of temperature shall be marked to indicate the end of the four-hour holding period and be discarded. CDI - Times added since establishment had been operating for less than an hour when inspector arrived.
3.0
28.
7-102.11; Priority Foundation; A spray bottle of degreaser was not labeled. Working containers of poisonous/toxic materials taken from bulk supplies shall be labeled with the common name of the material. CDI - Employee instructed to label spray bottle.
0.0
28.
7-201.11; Priority; Spray bottles of Simple Green and degreaser were hanging over the sanitizing section of the 3 compartment sink. Sanitizers and cleaners stored in the warewashing area shall be stored to prevent the contamination of food, equipment, utensils and other supplies. CDI - Containers were moved to the "dirty utensil" drain board side of the 3 compartment sink.
1.0
33.
3-501.15; Priority Foundation; Chopped romaine was put in the tall cooler to cool down but the ambient air of the tall cooler fluctuates between 40-50F. Cooling shall be accomplished by using effective methods - cold holding/cooling equipment should be able to cool and maintain foods at 41F. CDI - Chopped romaine moved to walk-in cooler.
0.0
39.
3-305.11; Core; A box holding cans of clam chowder and a large bag of sugar were stored on the floor. Food shall be stored at least six inches above the floor. CDI - Foods were put on shelving.
0.0
47.
4-501.11; Core; Shelving in the walk-in cooler and clean dish area is beginning to rust. All equipment shall be maintained in good repair. Repair equipment.
0.0
49.
4-601.11(B) and (C); Core; Detailed cleaning is needed throughout the kitchen; the outsides of the fryers; the hood - especially the vents and light globes; the splash guard in the hush puppy area; the handles of the fryer baskets and the faucet at the 3 compartment sink; the floor fans; the grey container for silverware; the base of the green coleslaw container; the fan guards on the evaporator in the walk-in cooler and the drawer with the utensils at the prep table need cleaning. Non-food contact surfaces shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items on a more frequent basis.
1.0
51.
5-205.15; Core; The hot water and cold water sides of the faucet drip continously when turned completely off; the faucet at the handwashing sink at the prep sinks is beginning to corrode. Plumbing systems shall be maintained in good repair. Repair faucets.
0.0
54.
5-501.116; Core; The trash can stored by the walk-in freezer has a lot of food residue in the handles and splash on the sides of the container. Trash receptables shall be cleaned frequently enough to prevent them from developing a buildup of soil. Clean soiled trash cans in the kitchen.
0.5
55.
6-501.12; Core; The ceiling vents and tiles in the kitchen; the wall area under the clock, around the seasonings by the range and mop sink area; the floor behind the fryers/cookline; and the ceiling vents in the bathrooms need cleaning due to dust and debris. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
0.5
55.
6-501.16; Core; A mop is stored in mop water by the dish machine. Mops shall be stored in a position that allows for air-drying when not in use. Keep mop in top section of the bucket or stored in the mop sink area with the handle up.
0.0
General Comments
**The top shelf of the walk-in cooler is being used for storage of the restaurant's food although labeled for Whaz Cooking and John Jr. The dry storage rack labeled John Jr is being used for clean dish storage. Verified with Ms. Mary that the restaurant is not being used as a commissary for either food truck at this time.
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783* Follow-Up: 08/25/2023
3-501.19; Priority Foundation; Baked potatoes, shrimp and okra being held on time instead of by temperature did not have a time stamp indicating the four-hour hold period. TCS foods being held on time in lieu of temperature shall be marked to indicate the end of the four-hour holding period and be discarded. CDI - The shrimp were discarded and time stamps were added to the baked potatoes and okra since they temped between 120-127F.
1.5
41.
3-304.14; Core; Damp/wet wiping cloths were stored on prep surfaces throughout the kitchen. Damp/wet wiping cloths shall be stored in sanitizer when not in use. Keep cloths dry or store in sanitizer once damp.
0.0
49.
4-601.11(B) and (C); Core; The salamander grill, floor fan, doors of the seafood cooler, inside of the microwave; the hushpuppy stand and the vents in the hood need cleaning due to food debris/oil. Non-food contact surfaces shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items on a more frequent basis.
1.0
56.
6-403.11; Core; Employee drinks were stored on the microwave and by food. Employee food/drinks shall be stored in a manner that prevents the contamination of the restaurant’s food and supplies. Store employee drinks on bottom shelves/a designated area.
0.5
General Comments
**This establishment is currently approved to serve as the commissary for two mobile food units that share the top shelf in the walk-in cooler; due to the extensive nature of the establishment's menu and the potential for food storage/dry good storage issues - no other mobile food units can be approved at this time. If one of the mobile food units should leave, only a mobile food unit with an extremely limited menu should be approved.** *Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
2-401.11; Core; Cup of soda without a lid was on top of the prep cooler. Employees may drink from closed beverage containers if they are handled to prevent the contamination of food, utensils, equipment and other supplies. CDI - Cup was discarded.
0.0
20.
3-501.14; Priority; Containers of chopped romaine dated for 2.16.23 temped at 51 and 53F; employees stated that they have not taken them out and non-tcs foods in the same cooler temped between 38-42F. TCS foods shall cool from 70F to 41F within 4 hours. CDI- Lettuce was voluntarily discarded.
1.5
28.
7-201.11; Priority; A bottle of dish detergent was stored at faucet area of the veggie prep sink which had been recently used to rinse off vegetables. Poisonous or toxic materials shall not be stored so they can contaminate food or equipment. CDI - Dish soap was moved to the chemical storage area.
1.0
39.
3-305.11; Core; A box of soda syrup was stored on the floor. Food shall be stored at least six inches above the floor. CDI - Box was put on shelving.
0.0
49.
4-601.11(B) and (C); Core; The rotating plate inside of the microwave has stuck on food debris; the small, black fan at the microwave is coated in dust; and the fan-guards on the evaporator in the walk-in cooler need cleaning. The non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a build-up of soil residues. Clean these items on a more frequent basis.
0.5
51.
5-205.15; Core; The hot water side of the faucet leaks continuously when turned off and more profusely when turned on. Plumbing systems shall be maintained in good repair. Replace broken seal.
0.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
4-602.11; Core; There is a slight buildup of black residue on the top section of the ice guard. Components of ice machines shall be cleaned frequently enough to prevent a buildup of mold or soil. Clean the ice guard on a more frequent basis.
0.0
21.
3-501.16(A)(1); Priority; Cabbage hot-holding at cookline temped at 129F. TCS foods being held hot shall be maintained at 135F or above. CDI - Cabbage was reheated to 165F+. TILT paperwork completed for cabbage - shrimp, baked potatoes, and french fries were added to the okra paperwork.
1.5
41.
3-304.14; Core; Damp wiping cloths were on food prep surfaces. Damp/wet wiping cloths shall be stored in sanitizer when not in use. Ensure damp cloths are completely submerged in sanitizer when not in use.
0.5
49.
4-601.11(B) and (C); Core; The floor fan has a buildup of dust and debris; and the light globes and vents in the hood have a buildup of oil and debris. Non-food contact surfaces shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items on a more frequent basis.
0.5
55.
6-501.12; Core; There is a buildup of oil behind the cookline and food splash on the wall by the veggie sink. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
0.0
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 *Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
5-205.11; Priority Foundation; Ice and a sponge was in the handwashing sink by the dish machine. Handwashing sinks shall only be used for handwashing. CDI - Education and sink cleaned.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Potato salad in the cold well temped at 48F. TCS foods being held cold shall be maintained at 41F or below. CDI - Potato salad was discarded and replaced with potato salad that temped at 40F.
0.0
38.
6-202.13; Core; Fly tape is hanging over the handwashing sink at the entry/exit door of the kitchen. Insect control devices shall not be located over a food preparation area or where dead insects or their fragments can fall onto food, clean equipment... Remove fly tape from this area.
1.0
48.
4-501.14; Core; The nozzle of the sprayer at the 3 compartment sink needs to be cleaned. Equipment used for washing and rinsing equipment shall be cleaned as often as necessary to prevent the recontamination of equipment, utensils and raw foods. Clean the sprayer more frequently. **No points taken because sprayer is in better condition than last inspection.
0.0
49.
4-601.11(B) and (C); Core; The floor fan has a build up of flour/debris; the gaskets on the raw seafood cooler have encrusted debris; and the blue cart has pooled water and flour residue on it. Non-food contact surfaces of equipment shall be cleaned as often as necessary to keep them clean. Clean these items on a frequent basis.
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 *Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
3-302.11; Priority; A container of raw chicken livers were stored on top of sealed containers of frozen cooked brunswick stew. Foods shall be stored by final cook temperature to prevent cross contamination. CDI - Raw chicken livers were put on bottom shelf of the cart.
0.0
24.
3-501.19; Priority Foundation; Fried okra (130F) that sits by the cookline is being thawed and fried.. PIC states that it is not out more than 2-3 hours and if it is, it is thrown away. If time without temperature control is used, a written procedure shall be prepared in advance and the 4 hour time period that the time control begins and ends shall be indicated. CDI - Food was discarded and TILT paperwork was completed and emailed to PIC during inspection.
1.5
28.
7-201.11; Priority; Windex was stored on the shelf above the sanitize section of the 3 compartment sink. Poisonous or toxic materials shall be stored so that they cannot contaminate food, equipment, utensils, linens and single service/use articles. CDI - Windex was relocated to section above the wash compartment.
1.0
35.
3-501.13 ; Priority Foundation; Boxes of flounder and a package of crabcakes were thawing on a cart. Thawing shall be done under refrigeration, as part of the cooking process or with the food completely submerged in water while continuously running water that does not temp above 70F runs over it. CDI - Items were put in the walk in cooler.
1.0
35.
3-501.13 ; Core; Salmon was thawing in water in a package that states "remove from packaging before thawing." Vacuum sealed packaged fish that has a label indicating the fish must be removed before thawing shall be removed from the package or oxygen introduced to the packaging by cutting a slit or puncturing it. Remove fish from the packaging, cut a slit in the package or puncture a hole in the package before thawing.
0.0
39.
3-305.11; Core; A jug of apple cider vinegar was sitting on the floor. Food shall be at least six inches above the floor. CDI - Vinegar was put on a shelf.
0.0
43.
3-304.12; Core; A bowl was in the seafood breader and the scoop was laying in the sugar. Utensils may be stored in food if the handle is above the food. Dig scoops into foods - use utensils with handles.
0.0
48.
4-302.13; Priority Foundation; There is not a way to verify that the final rinse temperature of the high temp dish machine reaches 180F (making the surface temperature of utensils/equipment 160F). Hot water mechanical dish machines shall have an irreversible method that ensures the surfaces of utensils are 160F or above. A verification visit will be made no later than Friday, June 17, 2022 to ensure either a waterproof thermometer, thermolabels or a dish simulator has been purchased and maintained on site.
0.5
48.
4-302.14; Priority Foundation; The quat.ammonia test strips have expired. Testing devices shall accurately measure the concentration of sanitizing solutions. A verification visit will be made no later than Friday, June 17, 2022 to ensure test strips have been purchased.
0.0
48.
4-501.14; Core; The veggie, seafood and chicken prep sinks have debris in them and the nozzle of the sprayer at the 3 compartment sink needs to be cleaned. The basins of sinks and equipment used for washing and rinsing equipment, utensils or raw foods shall be cleaned as often as necessary to prevent the recontamination of equipment, utensils and raw foods. Clean the prep sinks and sprayer on a frequent basis.
0.0
49.
4-601.11(B) and (C); Core; The shelves in the walk in cooler and the inside of the microwave need wiping down; the fans in the kitchen area have a build up of dust; the vents in the hood have a build up of oil and debris and the black cart has food debris on it. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a build up of soil residues. Clean these items on a more frequent basis.
0.5
55.
6-501.12; Core; The ceiling vents in the kitchen and bathrooms are dusty; there is a build up of sticky residue on the floor under the single service cups shelf; there is a build up of oil and residue by the cookline/under the fryers. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
0.0
General Comments
**Remember: Sift or discard breaders (chicken and seafood) every 4 hours. 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 *Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783* Follow-Up: 06/17/2022
2-102.12 (A); Core; The person-in-charge did not have proof that a Manager Protection Test had been taken and passed. Each time food is handled, prepared, displayed or served the person-in charge must have a valid ServSafe or ANSI approved certificate on hand at the time of the inspection.
1.0
5.
2-501.11; Priority Foundation; The manager on duty did not have a written procedure to address the clean of a vomiting and diarrheal event. CDI... A copy of the link was given to the manager on duty.
0.0
16.
4-602.11; Priority; There was some pink growth on the inside of the ice machine. Ice is considered a food and must be stored in a clean, dry location. CDI... The ice machine was cleaned during the inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Sour Cream was held at 68F, Lettuce was held at 59F. This potentially hazardous food must be held cold at 41F or below. CDI.. The foods were placed in the walk-in cooler to cool down.
1.5
23.
3-501.17; Priority Foundation; There was some fried chicken from yesterday that was not date marked. Food kept in the kitchen for more than 24 hours must be date marked. The date marking can be the consume by or preparation date. The food items will have a 7 day shelf life since the cold hold units must be maintained at 41F or below. CDI.. The food items were date marked.
0.0
33.
3-501.15; Priority Foundation; In the walk-in cooler baked potatoes were cooled down to 60F and covered tight clear wrap. The food item must have a tight seal on the container until the food item is 41F or below. Food can be cooled by using the following methods: placing foods into smaller portions, adding ice as ingredient, using shallow pans, using heat transfer equipment, and leaving uncovered or loosely covered if there is no risk of over head contamination. CDI.. The potatoes were left loosely covered to allow air to cool down the potatoes.
0.5
35.
3-501.13 ; Priority; Scallops were left in seating water to thaw. Food must be thawed by using the following method: as a part of the overall cooking process, under running water not to exceed 70F, in the walk-in cooler. CDI... The food item was placed in the walk-in cooler.
1.0
49.
4-601.11(B) and (C); Core; Clean the shelves in the walk-in cooler. Clean the gaskets on reach-in cold hold units. Clean around the cooking equipment. Clean the three compartment and prep sink.
0.5
56.
6-303.11; Core; Replace the blown light bulbs in the kitchen area. There must be at least (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, where and employee safety is a factor.
0.0
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
*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. Lauren Harden 919-500-0943
*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. Lauren Harden 919-500-0943
*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. Lauren Harden 919-500-0943
*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. Lauren Harden 919-500-0943
*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. Lauren Plis 919-500-0943
*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 Fire House Foods currently has food stored in walkin freezer of this facility. Food from other restaurants is not permitted. Off The Hook Seafood is an approved commissary which allows a mobile food unit to store their food and perform food prep in the facility. This does not allow another brick and mortar restaurant to store food here. Verification required on or before December 21, 2018 for date marking, cold holding, and hot holding. Follow-Up: 12/21/2018
*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
*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
*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.
*NOTICE* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires refrigeration equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly. Inspection led by Lauren Plis
*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.
