3-101.11; Priority; Found a carton of strawberries with significant microbial growth in the walk-in cooler. PIC removed carton from walk-in cooler and later on in the inspection, same strawberries with microbial growth were being cut on cutting board near microwave. Food shall be safe, unadulterated, and honestly presented. CDI- Strawberries were voluntarily discarded during the inspection.
1.0
23.
3-501.18; Priority; One pan of steak sauce with TCS ingredients in the walk-in cooler had a prep date of 8/2/2024- remainder of food should have been discarded on 8/8/2024. Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation if held at 41F or below. Prep date counts as Day 1). CDI- Steak sauce was voluntarily discarded during the inspection.
1.5
39.
3-307.11; Core; Raw chicken found in walk-in freezer stored in direct contact with plastic grocery bag. Food shall be protected from miscellaneous sources of contamination. Do not store food in direct contact with plastic grocery bags. Use metal food containers or Ziploc bags.
0.0
42.
3-302.15; Core; Romaine hearts were taken from packaging and being prepped without washing. Romaine lettuce bag did not state that contents were pre-washed. 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. Wash produce in designated prep sink before beginning prep.
0.5
43.
3-304.12; Core; Ice scoop found stored in a container that had collected black residue and was coming in contact with tip of ice scoop. During pauses in food preparation or dispensing, food preparation and dispensing utensils, such as ice scoops, shall be stored in a clean, protected location. CDI- Ice scoop was taken to the dishwasher to be cleaned and sanitized and holder was voluntarily discarded. New scoop and holder was recently delivered and will be installed in the near future. In the meantime, ice scoop will be stored on a clean sheet pan above the ice machine.
0.0
44.
4-903.11(A), (B) and (D); Core; Several metal pans stored as clean on shelving to the left of the main prep cooler on the line has accumulated food debris and needs more cleaning. Cleaned equipment and utensils shall be stored in a clean, dry location; where they are not exposed to splash, dust, or other contamination. Clean shelving more frequently.
0.5
47.
4-501.11; Core; Prep cooler on the line is leaking water and collecting at the bottom interior of the unit. Observed towels on bottom interior of unit to collect water. Equipment shall be maintained in a state of good repair and condition. Follow-up with maintenance to ensure the prep unit is repaired.
0.5
49.
4-601.11(B) and (C); Core; Wire shelving in the walk-in cooler has a buildup of microbial growth. Interior of ice cream freezer needs cleaning to remove the accumulated food residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Keep these areas clean.
1.0
55.
6-501.12; Core; Back wall of 2-compartment prep sink needs cleaning to remove the accumulated residue. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to wall.
3-501.16 (A)(2) and (B); Priority; Recently cut ham and a carton of liquid egg for the omelette station measured around 50-55F. The upper portion of product like tuna salad in the cold table measured up to 45F...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: PIC says the tray is removed from the cold table per order and was accidentally left out. Ham & egg voluntarily discarded. Overstocked food in cold table split into smaller portions.
1.5
23.
3-501.18; Priority; One pan of penne in the walk-in had a prep date of 01.08 (11 days prior)...Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation if held at 41F or below). CDI: PIC said the old date was never changed and the pasta was prepared more recently. Voluntarily discarded as a precaution.
0.0
44.
4-903.11(A), (B) and (D); Core; Metal containers stored as clean on a shelf near the 3 comp sink were stacked together while still wet in-between...Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all utensils before stacking them together.
0.0
45.
4-903.11(A) and (C); Core; Single-service trays in a couple of locations were turned with their food-contact surfaces facing up...Single-service/use articles shall be stored by using means that afford protection from contamination until used. Cover these containers or invert them onto clean surfaces.
0.5
47.
4-501.11; Core; A couple of the shelves in the walk-in cooler are beginning to peel & rust...Equipment and components shall be maintained intact and in good repair/condition. Repair/Replace any damaged shelving.
0.0
49.
4-601.11(B) and (C); Core; Some of the shelves in the walk-in cooler have light residue buildup. The new reach-in cooler is collecting ice near the fan...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease. Improvement seen.
0.5
General Comments
Report e-mailed to jessi.tougeron@atriaseniorliving.com tamika.yarborough@atriaseniorliving.com darren.mowle@atriaseniorliving.com
2-401.11; Core; An employee canned beverage was sitting on the prep table...Employee beverages shall be stored to prevent the contamination of food, equipment, and clean utensils. CDI: Beverage was relocated.
0.5
15.
3-302.11; Priority; Ground beef was stored above whole pork on a speed rack in the walk-in cooler. Recently prepped coleslaw was placed underneath raw eggs in the walk-in cooler...Food shall be arranged in equipment to be protected from cross contamination. Raw animal foods shall be stored separately from ready-to-eat foods and stored according to final cook temperatures. CDI: Items relocated.
1.5
21.
3-501.16(A)(1) ; Priority; Sausage links & patties in the steam table measured 119F...Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F. CDI: PIC stated that the product was about to be discarded anyway and is reheated to 165F before serving.
0.0
45.
4-903.11(A) and (C); Core; Single-service trays in a few locations were turned with their food-contact surfaces facing up or stored on a dusty shelf...Single-service/use articles shall be stored by using means that afford protection from contamination until used. Cover these containers or invert them onto clean surfaces.
0.0
47.
4-501.12; Core; A couple of the cutting boards were heavily stained or had chips in the cutting surface...Cutting surfaces subject to scratching/scoring shall be resurfaced or discarded if they can no longer be effectively cleaned and sanitized. Resurface or replace any worn cutting boards.
0.0
49.
4-601.11(B) and (C); Core; The shelves above the hot line are collecting dust. The shelves in the walk-in cooler are lightly soiled with debris. The door frame of the flip-top cooler is collecting residue. The side of the steamer is collecting grease...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease.
0.5
55.
6-501.12; Core; The floor drains around the facility are soiled. Food was found on the floor underneath equipment. The ceiling vents around the kitchen are lightly collecting dust...Physical facilities shall be cleaned as often as necessary to keep them clean.
0.5
General Comments
Report e-mailed to jessi.tougeron@atriaseniorliving.com tamika.yarborough@atriaseniorliving.com darren.mowle@atriaseniorliving.com
6-301.12; Priority Foundation; The paper towel dispenser near the hot line sink was not functioning and no other towels were nearby. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels or a heated-air/high velocity drying device...CDI: Dispenser fixed and towels provided.
1.0
16.
4-601.11 (A); Priority Foundation; A few of the metal pans stored as clean had light sticker residue on them or food debris inside of them...Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Soiled utensils were sent back to dish to be cleaned and sanitized.
0.0
33.
3-501.15; Priority Foundation; A thick, plastic container of cut lettuce was cooling inside of an open-faced cold table that was only maintaining cold temperatures deep inside of the table...Cooling shall be accomplished using rapid cooling methods, such as: placing the food in shallow pans, cooling in smaller portions, stirring the food in a container on an ice bath, or using ice as an ingredient and the containers should be loosely covered...CDI: Container was placed inside of the reach-in cooler.
0.5
44.
4-903.11(A), (B) and (D); Core; Some of the metal pans stored as clean were stacked while still wet in-between. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes before stacking them together.
0.5
45.
4-903.11(A) and (C); Core; Single-service articles were stored with their food-contact surfaces facing up or inverted on soiled shelving...Single-service/use articles shall be stored by using means that afford protection from contamination until used. CDI: Articles inverted and shelf cleaned.
0.0
49.
4-601.11(B) and (C); Core; The inside of equipment like the reach-in coolers and the floors of the walk-in cooler are soiled. The upper shelf of the prep line is collecting dust...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease.
0.5
55.
6-501.12; Core; Floors underneath the cooking and prep equipment are soiled and in need of cleaning. The ceiling tiles above the steam table are slightly dusty...Physical facilities shall be cleaned as often as necessary to keep them clean.
2-401.11; Core - Kitchen employee beverage in kitchen was not covered...Employees shall eat and drink only in designated areas where contamination of exposed food and clean equipment/utensils cannot result, and employees shall drink from a closed (covered) beverage container...CDI by discarding beverage.
0.0
8.
2-301.14; Priority - Observed worker come into kitchen and started work in kitchen and did not wash hands until instructed to do so. Also, worker handled raw eggs with gloved hands, discarded gloves, and started to touch other items in kitchen (and did not wash hands after removing gloves until instructed to do so)...After contaminating hands in any way, they shall be washed.
2.0
16.
4-601.11 (A); Priority Foundation - Some dried food debris was on electric slicer that had not been used yet today...Food contact surfaces shall be clean to sight and touch...CDI by cleaning slicer. Remember - to properly clean slicer, completely disassemble and put parts through dishwashing machine or 3-comp sink cleaning process. For slicer parts that must be cleaned in place, wash with soapy water, rinse and then spray on sanitizer and allow to air dry.
0.0
23.
3-501.17; Priority Foundation - Several ready-to-eat (RTE) TCS* foods (kept more than 24 hours) had no dates (cooked chicken, ham, brisket, open containers of milk, etc.)...RTE TCS* foods kept more than 24 hours shall have dates...CDI by placing dates on foods.
1.5
25.
3-603.11; Priority Foundation - Breakfast menu with eggs that are cooked to order does not have an asterisk (*) by the eggs and on the bottom by the reminder statement...Consumer advisory shall be properly stated and marked according to the Rules...Properly mark consumer advisory as required...Not corrected during inspection.
0.0
37.
3-302.12; Core - Some containers/bottles of flour, sauces, etc. were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
0.0
39.
3-305.11; Core - Several boxes of food were on floor in walk-in freezer and cooler...Food shall be stored at least 6 inches above floor...Elevate food 6 inches above floor.
1.0
39.
3-305.12; Core - Ice was accumulated on some food packages under walk-in freezer condenser...Food shall not be stored under leaking water/condenser lines...Remove ice from food packages. Until condensation leaks are fixed, do not store food under dripping areas or place pan under dripping condensation/ice.
0.0
44.
4-903.11(A), (B) and (D); Core - Many clean food pans and containers were stacked while wet. Many dishes were stored with food contact sides unprotected...Clean equipment and utensils shall be stored in self-draining position that allows air drying and covered or inverted...Separate wet containers so they completely air dry before stacking, and cover or invert clean dishes.
0.5
47.
4-501.11; Core - Several wire shelves were rusty and/or peeling, and a few refrigerator/freezer gaskets were damaged...Food service equipment shall be maintained in good repair...Replace damaged shelves and gaskets with similar approved equipment.
0.5
48.
4-302.14; Priority Foundation - No test strips were available for ready to use (RTU) sanitizer in pre-filled spray bottles (chemical DDBA/lactic acid)...A test kit that accurately measures the concentration of this spray sanitizer shall be provided...Provide required test strips...Not corrected during inspection.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled solid metal shelves (including undersides) and cooking equipment exteriors...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
54.
5-501.115; Core - A very large piece of cardboard was on ground by trash dumpster...Refuse and recycling receptacle enclosures shall be maintained clean...Remove cardboard and properly dispose of it.
0.0
55.
6-501.11; Core - Walk-in freezer condenser was leaking as evidenced by ice accumulated below. Observed holes in kitchen walls, a damaged/rusty vacuum breaker top by dishwashing machine and cracked ceiling light shield...Physical facilities shall be maintained in good repair...Repair condensation leaks, seal wall holes, replace vacuum breaker top and light shield.
0.5
55.
6-501.12; Core - Observed soiled flooring under main food prep area and sinks and soiled floor drains...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above.
0.0
General Comments
Verification required for Item #25 and #48 on this report. By January 23, 2023, send photo of test strips obtained and corrected consumer advisory to Lucy.Schrum@wakegov.com or text photo to 919-868-2565...TCS*: Time-temperature control for safety foods...>>>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 Follow-Up: 01/23/2023
6-301.12; Priority Foundation; The paper towel dispenser for the handwashing sink across from the microwave was out of papertowels. Handwashing sinks shall be supplied with individual, disposable towels or a hand-drying device. The papertowel dispenser was re-loaded.
0.0
16.
4-601.11 (A); Priority Foundation; The insides of the ice machine and ice guard need wiping down due to pink and brown residue. The food contact surfaces of equipment shall be clean to sight and touch. A visit will be made no later than Tuesday, July 19, 2022 to ensure the inside of the ice machine has been cleaned.
1.5
33.
3-501.15; Priority Foundation; Diced tomatoes, ham and other ingredients for omelets that had been taken out to prepare omelets were in a container sitting on top of the other containers of foods in the top section of the prep cooler to cool back down and wrapped in saran wrap. Cooling shall be accomplished by loosely wrapping or uncovering foods that are protected from overhead contamination, portioning foods into smaller/thinner amounts; using shallow pans; using ice baths... Foods were moved to walk in cooler and loosely covered.
0.5
48.
4-501.14; Core; The prep sink and pre-rinse sink have a brown film in them. The basins of sinks used for washing and rinsing equipment, utensils or raw foods shall be cleaned as often as necessary to prevent the recontamination of equipment and utensils and to ensure it performs its intended function. Thoroughly clean these sinks.
0.0
49.
4-601.11(B) and (C); Core; Detailed cleaning needed throughout the kitchen area: the bottoms of reach in coolers have food debris including the ice cream freezer; the inside of the microwave needs wiping down due to food splash and debris; the shelving at the steam table island needs wiping down; the dry goods shelving in the dry goods room needs wiping down; the base of the slicer has food crumbs on it; the insides of the ovens need cleaning and their is oil running down the insides of the hood. Non-food contact surfaces shall be cleaned as often as necessary to keep them clean. Clean these items on a more frequent basis.
0.5
54.
5-501.115; Core; There is a chair, fake plant and bags of styrofoam and other items around the garbage and recycling dumpsters. The dumpster area shall be maintained free of unnecessary items and kept clean. Ensure all items are put in the dumpster or promptly removed.
0.5
55.
6-501.12; Core; The floor drains throughout the kitchen need cleaning and the ceiling vent in the employee bathroom needs dusting. The physical facility 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* Follow-Up: 07/19/2022
2-501.11; Priority Foundation; PIC does not currently have written procedures available to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI- Written procedures and educational material provided to PIC. [REPEAT]
0.0
10.
6-301.12; Priority Foundation; Rear handwashing sink out of paper towels. Each handwashing sink shall be provided with Individual, disposable towels. CDI- Paper towels added during inspection. [REPEAT]
1.0
10.
6-301.14; Core; Front kitchen handwashing sign is worn almost completely off. 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. CDI- Handwashing signs provided for posting.
0.0
10.
5-205.11; Priority Foundation; Front handwashing sink blocked with food scoop. 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- Scoop removed during inspection.
0.0
15.
3-302.11; Priority; In the walk-in cooler, raw shell eggs stored over cut tomatoes, cheese, spinach. 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 and in order of final cook temperature. CDI- Salad tray moved to higher shelf during inspection.
0.0
23.
3-501.17; Priority Foundation; Date-marking missing on cartons of liquid egg, whipping cream, and gallon of milk opened previous days. CDI- Dates added during inspection when known, or container voluntarily discarded by PIC.
1.5
37.
3-302.12; Core; Labeling missing on squeeze bottle 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 this item.
0.0
41.
3-304.14; Core; Damp wiping cloth left out on counter with no sanitizer bucket available. Soiled dry cloth left out on counter. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine, 200-400ppm quat). For cloths used as hot pad, keep clean and dry. CDI- Both cloths returned for laundering.
0.5
44.
4-903.11(A), (B) and (D); Core; Pans stored as clean, observed stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted.
0.0
54.
5-501.110; Core; Side door of dumpster and lid of oil container left open. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Keep lids/doors closed.
0.0
54.
5-501.115; Core; Loose litter, discarded chair, mirror, safe, leaf litter on ground around dumpster. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items and clean. Clean up litter and maintain area clean.
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 No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Food Allergens Awareness educational reference provided to PIC.
2-501.11; Priority Foundation; PIC demonstrated knowledge of what to do during a vomiting or diarrheal event. However, facility did not have a writing procedure for those events during the inspection. The establishment shall have written procedures available for employees to follow when responding to vomiting or diarrheal events. CDI- PIC was educated about the new 2017 food code and written procedures will be provided soon.
0.0
10.
6-301.12; Priority Foundation; Paper towels were not available at one hand sink. Each handwashing sink shall be provided with individual, disposable towels. CDI- Paper towels were placed at that hand sink.
1.0
16.
4-601.11 (A); Priority Foundation; Food processor blade and a couple of metal pans were stored as clean with food debris on it. Food-contact surfaces and utensils shall be clean to sight and touch. CDI- Equipment and utensils were placed a the 3-comp sink to be properly cleaned and sanitized.
1.5
39.
3-305.11; Core; In walk-in freezer and at the dry storage area, boxes of food were being stored on floor. Food shall be protected from contamination by storing the food at least 6 inches above the floor. Keep food off the floor.
1.0
47.
4-501.11; Core; Observed torn gaskets along reach-in refrigerators doors as well as rusty shelving throughout facility. Two gaskets had been replaced since last inspection. Equipment shall be maintained in a state of good repair and condition. Replace metal shelves and gaskets on reach-in refrigerators.
1.0
47.
4-501.11; Core; Hot water at an automatic hand sink reached 126F. Equipment shall be maintained in good repair. Hot water at above 120F is considered a burning hazard and it could contribute to improper handwashing. CDI- Water was adjusted at the end of the inspection.
0.0
49.
4-601.11(B) and (C); Core; Cleaning needed: Bottom of reach-in coolers were soiled. Racks and shelving were dusty and exterior of dishwasher had soil buildup. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. Clean areas mentioned.
0.5
56.
6-403.11; Core; Employee drink was found on prep table. Employees shall drink and eat away from clean equipment and food, to prevent contamination. Find a designated area for employees' to store their food and drinks.
*Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053* As a COVID-19 prevention, PIC signature was not captured. PIC received inspection via email.
*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.
*Melodee Wallace Johnson - 919.609.1783-melodee.johnson@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. Lauren Plis 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
*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. Follow-Up: 02/01/2018
*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. Follow-Up: 08/14/2017
*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. Inspection made with inspector Maria Powell.
Inspector will return to check correction of the VR items(letter and freezer food storage). These items must be corrected or an intent to suspend the operation permit must be issued. Follow-Up: 11/18/2016
Will return on Monday, July 14 to verify that the Consumer Advisory has been implemented and the cut fruit/oatmeal is being protected with hinged lid containers or a sneeze guard.
