5-202.12; Core; Handwashing sinks in restrooms only reached as high as 84F. All handwashing sinks in the kitchen measured above 100F. A handwashing sink shall be equipped to provide water at a temperature of oat least 100F through a mixing valve or combination faucet. Adjust temperature in bathrooms to a higher setting.
0.0
15.
3-302.11; Core; Raw, prepped philly steak in reach-in freezer stored on shelving above ready-to-eat foods. Uncooked, prepped chicken filets in same reach-in freezer stored on shelving above ready-to-eat foods. Food shall be stored to prevent cross contamination. Store foods according to final cook temperature. CDI- Foods were re-arranged during the inspection.
0.0
16.
4-601.11 (A); Priority Foundation; Improvement noted on this violation since last inspection. Table-mounted slicer used a few days ago found stored as clean with food debris present on blade and guard. Equipment food-contact surfaces and utensils hall be clean to sight and touch. CDI- Slicer was broken down and taken to the warewashing area to be cleaned and sanitized during the inspection.
1.5
16.
4-602.11; Core; Unclean residue observed on the ice chute at the drink dispenser and water/soda nozzles in the self-serve area. Equipment such as ice bins and beverage dispensing nozzles, and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. CDI- Cleaning was initiated during the inspection. Clean this area more frequently.
0.0
22.
3-501.16 (A)(2) and (B); Priority; TCS foods in prep cooler closest to 1-door reach-in freezer found holding above 41F: mozzarella cheese (42F), cut tomato (44F), chicken wings (44F). TCS foods shall be maintained at 41F or less for cold holding. Ambient temperature of unit holding 43F. TCS foods were given a shelf life of 4 days until unit is repaired and capable of holding food at 41F or below. VR- EHS will return to verify compliance of this violation. See additional notes below.
1.5
23.
3-501.18; Priority; Blue cheese in walk-in cooler with discard date of (7/28), lasagna in walk-in cooler and chef base with a discard date of (8/3), gyro meat in walk-in cooler and chef base missing a date mark. Opened deli chubs in walk-in cooler missing a date mark. Ricotta cheese in prep cooler with a discard date of (8/4). A food shall be discarded if it is appropriately marked with a date or day that exceeds the 7 day hold at 41F or below. CDI- Foods were voluntarily discarded during the inspection.
1.5
39.
6-404.11; Priority Foundation; Three heavily dented cans of food found on dry storage rack with working stock. Products that are held by the permitholder for credit, redemption, or return to the distributor such as damaged, soiled, or recalled products shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-service and single-use articles. CDI- Dented cans were relocated to designated area.
1.0
42.
3-302.15; Core; Observed employee remove lettuce and tomatoes from walk-in cooler and begin to cut them on makeline prior to 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. CDI- Vegetables were washed in prep sink upon request.
0.5
47.
4-101.17; Core; Three magnetic bamboo knife holders found mounted on wall in kitchen used to store in-use knives. Wood and wood wicker may not be used as a food-contact surface. Hard maple or an equivalently hard, close-grained wood may be used for cutting boards. Discontinue using this absorbent material and replace with magnetic strip.
0.0
49.
4-601.11(B) and (C); Core; (1)Prep cooler at entrance of kitchen with accumulation of stickers on seam when door is opened- remove stickers. (2)Duct tape with sticky residue found on dry storage shelving. (3)Wire shelving directly near large mixer with dust accumulation. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean areas mentioned.
1.0
General Comments
VR- EHS WILL RETURN TO VERIFY THAT THE PREP COOLER IS CAPABLE OF HOLDING TCS FOODS AT 41F OR BELOW BY FRIDAY AUGUST 9, 2024. Follow-Up: 08/09/2024
6-301.12; Priority Foundation; The towel dispenser in the women's restroom isn't functioning or is empty...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: Towels placed inside.
0.0
16.
4-601.11 (A); Priority Foundation; Plastic and metal containers stacked together as clean had stickers on them or light food debris in or on 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.
3.0
16.
4-501.114; Priority; Quat sanitizer in the sink basin measured below 100 ppm while utensils were being washed...A quaternary ammonium compound solution shall have a concentration indicated by the manufacturer's instructions (150-400 ppm) when used as a sanitizing solution. CDI: Manufacturer's bottle didn't indicate a temperature but the solution measured 116F. Solution was drained and refilled using cooler water and measured 200-300 ppm.
0.0
41.
3-304.14; Core; Soiled towels were sitting on the table near the slicer...In-use wiping cloths used on equipment surfaces shall be held in a chemical sanitizer solution at the proper concentration according to EPA guidelines or manufacturer's instructions (150-400ppm for quaternary ammonium) and these solutions shall be free of food debris and visible soil. CDI: Towels sent to dirty bin.
0.5
43.
3-304.12; Core; Scoops used at the gelato station were sitting in still water that measured 67F. Portion cups were sitting inside containers of salt at the slicing station and cheese in the walk-in cooler...During pauses in food preparation, utensils may be stored in running water, water that is maintained at a temperature of at least 57C (135F), in food with the handles outside of the food, in a clean location (when used for non-TCS foods), or on a clean surface if washed/sanitized every 4 hours when used with TCS foods.
0.5
49.
4-601.11(B) and (C); Core; The dry storage shelves around the kitchen have some grease buildup and a lot of them have tape that is collecting residue. The coolers on the line have food debris/residue buildup...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.
1.0
51.
5-205.15; Core; The handwashing sink in the pizza prep area has a slow drain...The plumbing system and its fixtures shall be maintained in good repair.
0.0
55.
6-501.12; Core; The floor drain near the Coke machine is heavily soiled. The floor, drains, and wall near the dish area are soiled with food residue...Physical facilities shall be cleaned as often as necessary to keep them clean.
2-102.12 (A); Core; The PIC is not a CFPM. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Become certified in food protection management.
1.0
16.
4-601.11 (A); Priority Foundation; The deli slicer had food debris collecting behind the blade. A couple of the pans stored as clean had stickers on them or light food debris...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.
1.5
23.
3-501.18; Priority; A container of ham was dated for discard 4 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: Ham voluntarily discarded.
0.0
36.
4-203.12; Priority Foundation; The hanging thermometers in the prep coolers were inaccurate by at least 20F...Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +-3F in the intended range of use. CDI: Thermometers replaced.
0.5
47.
4-502.11(A) and (C); Core; Some of the plastic containers stored as clean had large cracks/punctures in them. A rubber spatula hanging over the sink was chipped...Utensils shall be maintained in good repair or discarded.
0.5
48.
4-501.14; Core; The basins of the 3 comp sink have a light amount of sticky buildup on them...Components of sinks, basins, and other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths shall be cleaned at a frequency necessary to prevent recontamination of clean items and at least every 24 hours.
0.0
49.
4-601.11(B) and (C); Core; The gasket, fan unit, & floor of the walk-in cooler have food residue buildup. The dry storage shelves around the kitchen have some grease buildup and a lot of them have tape that is collecting residue...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.
2-102.12 (A); Core; The PIC is not a CFPM. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Become certified in food protection management.
0.0
16.
4-602.11; Core; The soda machine and water dispenser nozzles were soiled with residue...Equipment shall be cleaned at a frequency necessary to preclude accumulation of soil & residue. Clean these items more frequently.
1.5
16.
4-601.11 (A); Priority Foundation; Plastic containers stored as clean, knives on the magnetic holders, a pizza cutter stored in a bin since yesterday, and the deli slicer were soiled with food debris/residue...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
22.
3-501.16 (A)(2) and (B); Priority; Grilled chx over stocked in the cold table measured up to 46F...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Overstocked chicken relocated to cool.
1.5
23.
3-501.17; Priority Foundation; Lasagna, meatballs, lettuce and gyro meat were not marked with prep/discard dates...Time/Temperature Control for Safety (TCS) foods shall be marked with the date they are prepared/opened or the date they are to be consumed/discarded (7 days from prep if held at 41F or below and not frozen). CDI: All other foods had dates on them. Foods mentioned were dated.
0.0
28.
7-102.11; Priority Foundation; A bottle labeled as sanitizer in the cashier area was a quat solution that measured over 500 ppm...Working containers of toxic/poisonous chemicals taken from bulk shall be labeled with the common name of the chemical. CDI: Employee said solution is used on dining room tables and bottle was relabeled to disinfectant.
0.0
41.
3-304.14; Core; Soiled wiping cloths were being held on the cutting board of a prep cooler...In-use wiping cloths used on equipment surfaces shall be held in a chemical sanitizer solution at the proper concentration according to EPA guidelines or manufacturer's instructions (150-400ppm for quaternary ammonium). Keep all wiping cloths in a sanitizer solution.
0.5
47.
4-502.11(A) and (C); Core; Some of the plastic containers stored as clean had large cracks running through them...Utensils shall be maintained in good repair or discarded.
0.0
48.
4-302.14; Priority Foundation; PIC could not locate quat testing strips...A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. VR: REHS will verify by 2023.06.02 that a testing kit is available.
0.5
49.
4-601.11(B) and (C); Core; Surfaces of equipment, such as the box holding rolled out dough, the walk-in cooler floor, shelving, and the insides of the prep coolers, are soiled with food debris/residue...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 floors and drains underneath equipment and storage shelves are soiled. The walls near the equipment are soiled...Physical facilities shall be cleaned as often as necessary to keep them clean.
4-602.11; Observed a buildup of food splash inside nozzle at coke machine and inside water dispenser. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. detail clean machine.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed large bag of spring mix holding at 49F stored inside the makeline. However, the food was not properly placed inside the well to ensure that the item maintains required temperature. Item placed in walk in.
0.0
23.
3-501.18; Priority; Observed cooked gyro and spaghetti pasta holding with expiration dates 2/18 and 2/20. Observed open packages of ham and turkey holding without date marking. Food specified in par. 3 501.17(A) or (B) shall be discarded if it:
(1) Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; P
(2) Is in a container or package that does not bear a date or day; P or
(3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Item discarded.
1.5
33.
3-501.15; Observed cooked pasta cooling inside portioned bags stacked inside lexan pan. Cooling shall be accomplished by 1) Placing the food in shallow pans; Pf
(2) Separating the food into smaller or thinner portions; Pf
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination. Item placed in walk in for rapid cooling.
0.0
41.
3-304.14; Core;Core; Damp and soiled wiping cloths were stored on food prep surfaces. Damp/wet wiping cloths shall be stored in sanitizer when not in use. Ensure wet and soiled wiping cloths are completely submerged in sanitizer when they are not being used. Items placed in sanitizer solution.
0.5
45.
4-903.11(A) and (C); Core;Observed pizza boxes unwrapped stored directly on the floor in the alley area. Observed single use bowls and(for take out) are being stored in a container with their food contact surface exposed to dust and contamination. Single use articles storage
Single service articles or single use articles all be stored as specified under par. (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used.
0.5
48.
4-302.14; Priority Foundation; Observed quat test strip reading 100PPM, while actual residual for quat solution 400PPM.A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Obtain test new kit. Test strips have been compromised and need to be replaced within 7 days.
0.5
55.
6-501.12; Core; Observed dusty vents behind case in alley area and inside vent at the pizza oven. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings 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 Follow-Up: 03/03/2023
3-302.11; Priority Foundation; Uncovered containers of frozen raw steak wafers and frozen raw chicken wafers were stored above an open container of frozen boneless wings in the tall freezer by the cookline. Frozen commerically processed and packaged raw animal food may be stored in any order as long as none of the seals have been broken on any other foods they are stored with. CDI - The steak wafers and chicken wafers were moved to the bottom and lids were put on containers.
0.0
16.
4-602.11; Core; The nozzles on the water dispensing machine have a buildup of brown and pink residue. The nozzles on beverage machines shall be cleaned frequently enough to prevent a buildup of soil and mold. Clean these more frequently. Employee stated that sauce bowls and tongs are only cleaned at the end of the day since the same sauce is used in the same bowl all day. Equipment and utensils in continuous use shall be washed, rinsed and sanitized at least every 4 hours. Ensure bowls are either switched out or washed, rinsed and sanitized at least every 4 hours.
1.5
41.
3-304.14; Core; Damp wiping cloths were stored on food prep surfaces. Damp/wet wiping cloths shall be stored in sanitizer when not in use. Ensure wet/damp wiping cloths are completely submerged in sanitizer when they are not being used.
0.5
45.
4-903.11(A) and (C); Core; Single use plates are being stored in a container with their food contact surface facing the public in the ordering area; uncovered coffee/tea filters were sitting on top of a box; and pizza boxes wrapped in plastic are stored on the floor in the ordering area. Single service/use articles shall be stored at least six inches above the floor and in their original protective packaging until used or in a manner that keeps them from becoming contaminated until used. Store pizza boxes on shelving; coffee/tea filters in their packaging or inside the box and turn paper plates so that the food contact portion faces the wall.
0.5
49.
4-601.11(B) and (C); Core; The shelving above the 3 compartment sink needs wiping down; the outsides of the bulk sugar and flour containers need wiping down; there is food debris on the ceiling of the microwave; the bottom of the tall reach in freezer with the ground beef has food crumbs at the bottom; the pallets under the prep table storing the pizza boxes need cleaning and the handles on the fryer baskets have a buildup of food and oil debris. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues.
1.0
51.
5-205.15; Core; The discharge pipe at the prep sink is too short but touches the very edge of the floor drain rim which allows water to pool on the floor. Plumbing systems shall be maintained in good repair. Extend discharge pipe.
0.0
53.
6-501.18; Core; The underside of the urinal is soiled. Plumbing fixtures such as handwashing sinks, toilets and urinals shall be cleaned as often as necessary to keep them clean. Ensure the underside of the urinal is being cleaned on a frequent basis.
0.0
55.
6-501.12; Core; There is pooled water on the floor by the prep sink; the floors need cleaning under and around equipment; there is dust and debris on and in light shields by the pizza oven and prep sink area. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings 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*
2-301.14; Priority; Employee removed raw chicken out of freezer with gloves and after placing on grill, she grabbed a sanitizer bottle to move it without removing gloves or hand wash. When switching between working with raw FOOD and working with READY-TO-EAT FOOD. Discussion had with employee and manager at time of incident and gloves removed for hand washing. After handling raw products, remove gloves and wash hands before performing another task or contaminating equipment/food. CDI
2.0
16.
4-601.11 (A); Priority Foundation; PIC states that slicer was last used yesterday. Red food debris remaining on slicer and wall plug for slicer has food debris on it and stored touching the food contact portion of the slicer. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Slicer rewashed during inspection. Protect and keep clean surfaces after washing. CDI
1.5
16.
4-602.11; Core; Brown, white and pink residue accumulation on ice chute and soda machine dispensing nozzles. Dispensing nozzles and ice machines shall be cleaned at a frequency necessary to preclude the accumulation of soil or mold. Clean more frequently.
In use knives stored on the magnetic wooden boards and PIC states that they are removed and boards cleaned at the end of the day with sanitizer. Saucing containers for wings and tongs are said to be used during the day and only washed at the end of the day. Equipment and utensils in continuous use shall be washed, rinsed and sanitized at least every 4 hours. Establish cleaning times for items each day so that they are washed every 4 hours or more frequently.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Chicken and gyro meat stacked too high in prep table and up to 50F. Food shall be 41F or less. Items at 50F discarded and food 45F or less relocated to cool. CDI
1.5
28.
7-201.11; Priority; Sanitizer spray bottle stored on cutting board next to food/steamwell and where food is handled. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. Spray bottle relocated. CDI
1.0
28.
7-102.11; Priority Foundation; Spray bottle lacking label of contents. 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. Bottle labelled during inspection. CDI
0.0
43.
3-304.12; Core; Portion cup used as scoop without a handle and stored in dry food product. In use utensils shall have a handle. keep handle stored out of food.
0.0
44.
4-903.11(A), (B) and (D); Core; PIC states that ice paddles are used directly from the freezer and not wrapped in plastic before placed in direct contact with the food. Unwrapped ice paddle stored in freezer in direct contact with raw ground beef packaging. Clean equipment shall be stored in a clean, dry location and protected from contamination. Store in clean container on top shelf in freezer, or wrap in plastic to protect and removed plastic before use in food. Ice paddle removed to wash since in contact with packaging.
0.5
45.
4-903.11(A) and (C); Core; Pizza boxes with food contact surface facing up stored on counter accessible to customers. Clear salad containers stored with food contact portion facing up. Single service articles shall be stored in a clean, dry location and protected from contamination. Store inverted and protect food contact surface.
0.0
47.
4-101.17; Core; Wooden magnetic utensil holders mounted on walls throughout and used for in use utensils. It appears the board is made out of bamboo which is not a hard wood. Hard maple or an equivalently hard, close-grained wood may be used for:
(1) Cutting boards; cutting blocks; bakers' tables; and UTENSILS such as rolling pins, doughnut dowels, salad bowls, and chopsticks. Use magnet strips or utensil holders that are not wood and intended for restaurants and easily cleanable.
0.5
47.
4-501.11; Core; Three compartment sink spray nozzle end is loose and starting to fall down. This can result in eliminating the required air gap between the flood rim of the sink and spray nozzle. Pipe for three compartment sink drain underneath the left basin is leaking water continuously. Equipment shall be maintained in good repair. Repair/replace spray nozzle as necessary and maintain sufficient air gap. Repair leak.
0.0
49.
4-601.11(B) and (C); Core; Can rack and shelving throughout is dirty. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Clean equipment.
0.5
54.
5-501.115; Core; Grease on the ground around the grease receptacle. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, and clean. Clean area.
0.0
55.
6-501.12; Core; Soil build up along baseboards and under equipment. Dust HVAC ceilings vents. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Establish cleaning schedule.
0.0
56.
6-403.11; Core; Employee food to-go container from another restaurant in the shopping center with sauce cups and an eating utensil stored on top shelf in cabinet of left salad prep table unit. Employee phone stored on surface next to where pizzas are made. Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur. Store employee items in separate designated area where not a source of contamination.
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
2-501.11; Priority Foundation; Facility does not yet have vomit and diarrheal event cleanup procedure. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. No points deducted. Information sent to PIC during inspection
0.0
16.
4-601.11 (A); Priority Foundation; Meat slicer was stored as clean with food debris on it. Food-contact surface shall be clean to sight and touch. CDI- Equipment was properly cleaned.
1.5
28.
7-102.11; Priority Foundation; Chemical spray bottle was not labeled. Working containers used for storing toxic materials shall be clearly identified with the common name of the material. CDI- Spray bottle was labeled.
1.0
53.
6-501.18; Core; Cleaning needed: Toilet bowls in women's bathroom were soiled. Plumbing fixtures such as sinks and toilets shall be cleaned as often as necessary to keep them clean. Clean those toilets.
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*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.
*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.
*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 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 Verification required on or before December 10, 2018. Follow-Up: 12/10/2018
*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 Verification visit required on or before September 17, 2018 for hand sink temperature in the bathrooms. Follow-Up: 09/17/2018
*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 Verification required on or before June 1, 2018. Follow-Up: 06/01/2018
