6-301.11; Priority Foundation; Noted hand soap missing from the rear handwashing sink. Keep all handwashing sinks stocked with soap with paper towels at all times. CDI- Soap replaced at noted hand sink.
1.0
10.
5-205.11; Priority Foundation; Noted blender base stored in the rear handwashing sink. Keep all hand sinks accessible for handwashing use at all times. Hand sink must be used for handwashing only. CDI- Item relocated.
0.0
15.
3-302.11; Priority Foundation; Found a rewrapped pack of raw shrimp stored directly on top of imitation crab meat in the walk-in cooler. Also found a container of raw shrimp stored above an open container of curry in the prep cooler. Keep raw animal proteins/ meats stored below and separate from ready-to-eat food items to avoid the risk of contamination. CDI- Items rearranged.
1.5
23.
3-501.17; Priority Foundation; Found a container of lo mien missing date marking label. Noted lo mien prepared more than 24 hours prior to inspection. TCS foods held for more than 24 hours after prep/cooking or opening must be dated to indicate the day or date by which the product must be used or discarded and/or the date that the product was prepped/cooked. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- Food date marked.
0.0
37.
3-302.12; Core; Noted labels either missing or worn off working containers and squeeze bottles of sauces throughout the prep kitchen. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, 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.
0.0
39.
3-305.11; Core; Noted opened bulk containers of soy sauce stored on the floor near the walk-in cooler. Noted containers of raw tuna, raw salmon and imitation crab meat left uncovered in the display case cooler. Also found opened bulk bags of sugar and an opened bin of rice left uncovered in the prep area. FOOD shall be protected from contamination by storing the FOOD:(1) In a clean, dry location;(2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under sec. 4-204.122.
0.0
49.
4-602.13; Core; Detail cleaning needed for the prep table surface near the 3-compartment sink and the back splash surface behind the flat top grill unit at the cook line. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase frequency of cleaning.
0.5
General Comments
IT GLOBAL OUTAGE. DHD SYSTEMS DOWN DURING INSPECTION. SIGNED HARD COPY OF REPORT ATTACHED TO ELECTRONIC INSPECTION REPORT.
3-302.11; Priority Foundation. Significant improvement noted in storage hierarchy throughout the kitchen. EHS, however, did observe food employee prepping raw shrimp closely next to cook broccoli. Prep raw animal proteins separately from ready-to-eat food items. CDI- broccoli relocated to walk in cooler. EHS educated and demonstrated how to clean and sanitize prep surfaces in between food items as well. Discussed prepping produce prior to prepping raw animal protein items to minimize the risk of contamination.
1.5
16.
4-602.11; Priority; Observed food employee go from prepping raw shrimp to prepping fresh broccoli without cleaning and sanitizing prep surface between use. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned before each use with a different type of raw animal food such as beef, FISH, lamb, pork, or chicken; each time there is a change from working with raw FOODS to working with READY-TO-EAT FOODS; Between uses with raw fruits and vegetables and with any TCS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) item; before using or storing a FOOD TEMPERATURE MEASURING DEVICE; and at any time during the operation when contamination may have occurred. CDI- Education provided, prep surface recleaned and sanitize in between food items.
0.0
33.
3-501.15; Priority Foundation; Observed a container of cooked broccoli was cooling in the work top cooler. Noted broccoli temping between 50-52F. According to PIC, noted food items was cooked less than 2 hours prior. Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- Container loosely covered and transferred to walk in cooler.
1.0
37.
3-302.12; Core; Noted labels either missing or worn off working containers and squeeze bottles of sauces throughout the prep kitchen. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, 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.
1.0
39.
3-305.11; Core;Observed a few containers of soy sauce stored on the floor inside the walk in cooler. Keep all food items at least 6 inches off the floor.
0.0
49.
4-602.13; Core; Detail cleaning needed for the sliding glass door of the sushi display case cooler and the top shelving above the 3 comp sink. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
3-302.11; Priority Foundation; Observed containers of raw shrimp and raw beef stored above ready-to-eat sauces inside the front-end prep cooler. Ensure raw food items are stored separately or below ready-to-eat food items. Store raw animal protein by species type as well. CDI- items rearranged. This has been a repeat violation for the last three inspections. A risk control plan shall be implemented. A verification visit shall be made by December 15th.
3.0
22.
3-501.16 (A)(2) and (B); Priority; Found a container of raw shrimp temping between 46-48 F in the flip top cooler unit. Also noted a container of salmon temping at 47 F in the display case cooler unit. According to PIC both noted items were thawed for an extended period time prior to being transferred into cold holding units. Discussed keeping TCS items at 41 F or below during the thawing process to avoid temperature abuse. All TCS items must be held at 41 F or below for cold holding. CDI- items discarded.
1.5
33.
3-501.15; Priority Foundation; Found a deep, tightly covered container of lo mien cooling inside the walk-in cooler. Noted lo mien initially temping at 99 F. Also noted lo mien cooling below the condenser fan in a ineffective cooling location. Any cooling or TCS product should be stored in the coldest area of the walk-in cooler. Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- Container loosely covered and transferred to the coolest section of walk-in unit.
1.0
37.
3-302.12; Core; Noted labels either missing or worn off working containers and squeeze bottles of sauces in the prep kitchen. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, 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.
0.0
38.
6-501.111; Noted ants near the rear of the dry storage area. The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by:
(A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under sec.sec. 7 202.12, 7 206.12, and 7 206.13; Pf and (D) Eliminating harborage conditions. Contact pest control.
0.0
39.
3-307.11; Core; Noted bulk rolled down bag of granulated sugar and opened containers of flour, spices and sugar left uncovered near the dry storage area. Discussed covering bulk dry storage ingredients and transferring opened bags of dry ingredients to sealed containers to avoid the risk of contamination.
0.0
39.
3-305.11; Core; Noted containers of soy sauce were stored on the floor throughout the prep kitchen. Keep all food items at least 6 inches off the floor.
0.0
49.
4-602.13; Core; Need to clean excess grease and residue build up on the wok station cook equipment and splash guard. Detail cleaning needed for the interior surface of the sushi display case cooler as well. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
56.
6-303.11; Core; Some of the light panels in the rear prep area have burned out. Discussed having blown out bulbs replaced. Ensure all light bulbs in all fixtures are working properly to provide the required amount of lighting.
3-302.11; Priority Foundation; Observed container of raw beef stored above contianers of raw shrimp in the work top cooler. Also noted containers of raw shrimp stored above containers of ready-to-eat sauces. Ensure raw food items stored seperately or below ready to eat food items. Store raw animal protein by species type as well. CDI- items rearranged.
1.5
23.
3-501.17; Priority Foundation; Found a few containers of red curry sauce and a container of spring rolls missing a date marking label in the front end prep cooler. Noted items were prepared more than 24 hours prior to inspection. CDI- items relabeled.
1.5
28.
7-102.11; Priority Foundation; Noted working spray bottle of Windex missing label. Ensure all chemicals are properly labeled. CDI- Windex relabeled.
0.0
33.
3-501.15; Observed a container of lo mein cooling on the prep table surface. Noted lo mein was temping at 61 F. Person in charge stated lo mein was cooked 45 mins prior to inspection. Discussed cooling down TCS items in shallow stainless steele containers. Also discussed spreading TCS items out in a shallow container or pan to increase the cooling rate of food items. CDI- Instructed PIC to transfer lo mien to walk in cooler.
0.5
47.
4-501.11; Core; Noted duct tape holding the corner piece to the top lid to the rice warmers.EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
0.0
49.
4-601.11(B) and (C); Core; Observed sticky build-up on the dry ingredient storage racks and basins of the prep sink. Also noted resdiue build-up on the interior bottom surface of tall reach in freezer and storage racks in the Walk-In cooler. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
3-302.11; Priority Foundation; Observed a container of sliced ginger stored below a flat of raw shelled eggs and bowls of chopped broccoli left uncovered in the Walk-in cooler. Also observed a container of raw shrimp stored above condiments and sauces in the prep cooler. Raw foods shall be separated and stored below from cooked/ready-to-eat foods. CDI- items rearranged.
1.5
23.
3-501.17; Priority Foundation; Observed containers of Red and Green Curry sauce missing date marking labels in the prep cooler unit. Person in charge stated both containers of curry sauce were prepared the day prior. TCS foods held for more than 24 hours after prep/cooking or opening must be dated to indicate the day or date by which the product must be used or discarded and/or the date that the product was prepped/cooked. Items may be held for no more than 7 days with the day of prep counting as day one.CDI- Curry sauce properly dated
1.5
33.
3-501.15; Priority Foundation; Observed a container of lo mein cooling on the prep table surface. Noted lo mein was temping at 72 F. Person in charge stated lo mein was cooked 20 mins prior to inspection. Discussed cooling down TCS items in appropriate equipment such as the walk in cooler of freezer unit for rapid cooling. Also discussed spreading TCS items out in a shallow container or pan to increase the cooling rate of food items. CDI- Instructed PIC to transfer lo mien to walk in cooler.
1.0
37.
3-302.12; Core; Need to label working squeeze bottles of the various sauces stored near cook line. Also found a container of sugar missing label near the back of the prep kitchen. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, 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.
0.0
49.
4-601.11(B) and (C); Core; Noted an accumulation of grease build up on the back splash of the deep fryer unit. Also noted resdiue build-up on the interior bottom surface of tall reach in freezer and storage racks in the Walk-In cooler. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
1.0
54.
5-501.113; Core; The top lid is torn off both the oustide recyclable and garbage dumpster. Discussed contacting the vendor to have lids replaced on both units. Ensure outside dumpster units are kept in good repair and dumpster kept completely covered with tight fitting lids or doors in between use.
0.0
55.
6-501.12; Core; Observed grease residue spillage on the wall panel behind the flat top grill unit PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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
3-302.11; Priority Foundation; Observed a flat of raw shelled eggs stored above chopped onions and a opened pack of imitation crab meat stored closely in the container with raw salmon in the walk in cooler unit. Also observed containers of raw beef stored behind containers of raw shrimp in the flip top unit at the front of the prep kitchen. Raw foods shall be separated from cooked/ready-to-eat foods. Raw foods shall be separated based on species and final cook temperatures. CDI-All units rearranged
1.5
25.
3-603.11; Priority Foundation; The To- Go Menu has asterisk next to "Hibachi Steak" listed under the "Kids Menu" section. The Hibachi Steak listed under the adult "Hibachi Entree" section, however does not have an asterisk or reminder statement. Kids Menu items must never be undercooked. Discussed removing the asterisk next to the "hibachi steak" listed under the Kids Menu and instead placing an asterisk next to the Hibachi Steak listed under the adult section of the menu. Verification required.
0.0
28.
7-202.12; Priority Foundation; Found spray cans of Raid and bug spray below the handwashing sink located at the rear of the prep kitchen area. Chemicals must be used according to manufacturers instructions. CDI: PIC removed noted cans of pesticide.
1.0
35.
3-501.13 ; Priority Foundation; Observed a case of raw frozen shrimp and a pack of raw beef chuck thawing in the basin of the prep sink at room temperature. Thawing shall take place under running water of not more than 70F, under refrigeration, or during a continuous cooking process. Product temperature shall not exceed 41F when thawing. CDI-noted items relocated to the walk in cooler to thaw
0.5
39.
3-307.11; Core; Noted bulk opened bags of granulated sugar and opened containers of flour, spices and sugar left uncovered near the dry storage area. Discussed covering bulk dry storage ingredients and transferring opened bags of dry ingredients to sealed containers to avoid the risk of contamination.
1.0
49.
4-601.11(B) and (C); Core; Observed an accumulation of residue build-up along the interior surface and sliding doors of the sushi display case surface. Also noted an accumulation of burnt crumbs and residue build up on the counter top surfaces below the flat top grill unit. Noted an accumulation of gummy grease build up on the back splash of the deep fryer unit. Detail cleaning needed along the storage racks and storage shelves below the prep counters as well. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.5
55.
6-501.12; Core; Observed sticky residue spillage on the FRP wall panel behind the dry ingredients storage rack located at the rear the prep kitchen. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
0.0
56.
6-303.11; Core; Noted a few of the LED lights have burned in the kitchen prep area. Discussed having blown out bulbs replaced. Ensure all light bulbs in all fixtures are working properly to provide the required amount of lighting.
0.0
56.
6-403.11; Core; Noted cell phones, personal water bottles and ground coffee containers stored above or prep counter surfaces throughout the prep kitchen. Employee beverages and personal items shall be stored away and below any food and food service preparation equipment, to prevent contamination of food and clean equipment.
2-201.11 ; Priority; Employee illness forms onsite include five reportable illnesses. Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. REHS provided a copy of the updated employee illness policy during inspection with the six reportable illnesses. CDI
0.0
14.
3-402.11; Establishment recently changed Suppliers for the raw salmon used in the food grade sushi. Previous supplier was Sealand Foods, this recently changed to Great Wall Seafood. Facility only has old Parasite Destruction form for previous supplier on hand. Discussed ensuring Parasite Destruction form is up to date with the current Suppliers information. I will return by September 1st ensure Parasite Destruction form updated.
0.0
15.
3-302.11; Observed rewrapped portions of raw tuna stored above a bag of lo mien in the reach in freezer. Also noted raw salmon stored above ready to eat imitation crab meat and raw shelled eggs above a container of sliced ginger in the walk in cooler. Raw foods shall be separated and stored below cooked/ready-to-eat foods. CDI-All units rearranged
1.5
22.
3-501.16 (A)(2) and (B); Priority; Noted a tray of raw tuna was reading at 46 F and tray of imitation crab meat was 45 F in the display case located at the Sushi station. Noted ambient air for unit was 44 F. PIC indicated staff had opened and closed display case several times during the busy lunch rush, allowing cold air to escape from unit. Ensure all TCS items are held at 41 F or below for cold hold storage. CDI- ambient air was adjusted on unit. Noted food items transferred to alternative cooler to cool down.
1.5
33.
3-501.15; Observed a deep container of lo mien cooling in the walk in cooler unit. Also noted a container of low mien cooling in the flip top cooler on the make line. Discussed cooling down TCS items in appropriate equipment such as the walk in cooler of freezer unit for rapid cooling. Also discussed spreading TCS items out in a shallow container or pan to increase the cooling rate of food items. CDI- Instructed PIC to transfer lo mien to walk in cooler and use shallow container during the cooling process.
0.5
45.
4-903.11(A) and (C); Core; Observed a box of napkins and single service sushi trays stored on the floor near the rear dry storage area. Store single service articles in a clean dry location, off the floor and where they are not exposed to splash, dust or other contamination.
0.5
49.
4-601.11(B) and (C); Core; Residue build up noted along the storage racks above the 3 compartment sink and dry ingredients storage rack located at the back of the prep area. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
4-501.114; Priority; Sanitizer is less than 50ppm of chlorine in a spray bottle. Mix chlorine sanitizing solution to the manufacturer's instructions (50-200ppm for chlorine). Sanitizer was remixed to the proper concentration.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Shrimp is 57F and noodles are 57F in the prep area. Keep all TCS food at or below 41F when held cold. The above food was placed in the walk-in cooler.
1.5
45.
4-903.11(A) and (C); Core; Storing single service food containers in the restroom. Store single service articles in a clean dry location and where they are not exposed to splash, dust or other contamination.
0.5
49.
4-602.13; Core; The sides of the grill and fryer have build up. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
54.
5-501.115; Core; Lots of loose cardboard on the dumpster pad. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and 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 signature of recipient due to COVID-19 pandemic.
2-501.11; Priority Foundation; Facility does not have vomiting or diarrheal event clean up procedures. Provide written procedures for vomiting or diarrheal event for employees to follow. A copy of written procedures was emailed to the manager.
0.0
10.
5-205.11; Priority foundation; Empty water bottles and a container stored in a hand sink. Seasoning in a sealed bag stored in a hand sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. The above items were removed from the hand sink.
1.0
24.
3-501.19; Priority Foundation; Sushi rice is not time stamped. Rice shall be time stamped for up to 4 hours once it is removed from 135F or greater temperatures. The sushi rice was time stamped during the inspection.
1.5
36.
4-502.11(B); Priority Foundation; Metal stem thermometer is reading 35F in ice water. A metal stem thermometer that reads from 0-220F shall read 32F in ice water. REHS will verify an accurate thermometer is obtained by December 3rd.
0.5
39.
3-305.11; Core; Storing raw chicken on the clean side drainboard at the 3 compartment sink. Storing soy sauce on the floor of the walk-in cooler. Storing bread crumbs and potato starch on the floor in the dry storage room. Store food in a clean dry location at least 6 inches off the floor. Store food where it is not exposed to splash, dust or other contamination. Store food in a clean dry location. The above food was moved onto shelving.
1.0
41.
3-304.14; Core; Wiping cloths are stored wet on prep surfaces. Store wet wiping cloths in sanitizer mixed to the manufacturer's specified concentration. The above wiping cloths were placed in sanitizer during the inspection.
0.5
44.
4-901.11; Core; Pans are stacked wet. Air dry before stacking or cross stack them.
0.5
49.
4-602.13; Core; The sides of the grill has build up. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
55.
6-501.12; Core; Walls behind the prep sink and grill have build up. Physical facitlies shall be cleaned as often as necessary to keep them clean.
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
No signature of recipient due to COVID-19 pandemic. Follow-Up: 12/03/2021
*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.
*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. Separate employees personal equipment from restaurant equipment. Have a designated area for these items.
*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 EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY. *Melodee Wallace Johnson - 919.609.1783 - melodee.johnson@wakegov.com* Follow-Up: 04/27/2018
**Beginning January 1, 2019 all cold holding units must maintain foods at 41F or below, please plan accordingly. Melodee Johnson - 919.609.1783 or melodee.johnson@wakegov.com Follow-Up: 01/29/2018
*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.
