4-601.11 (A); Priority Foundation; Observed dried food residue on knives stored on magnet.11 Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed much improvement in cold holding procedures. Observed liquid eggs, cut melons and cheddar cheese holding above 41F. pasteurized shell eggs are sitting in a bowl on a bowl not submerged in ice. TCS food shall be held at 41F or below. Items discarded. TPHC document sent to operator for pasteurized shell eggs and cut melons.
1.5
23.
3-501.18; Priority; Observed house made items ground pork, sausage, rotisserie turkey half with preparation dates 7-9-24 through 7-18-24. Observed no date marking for open packages of corned beef, ham, roast beef, sliced turkey. Food shall be discarded if it:
(1) Exceeds the temperature and time combination, 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. Items discarded.
1.5
28.
7-201.11; Priority; Observed hand sanitizer stored on a cutting board next to deli paper, Observed white board cleaner stored next to hot sauce and an additional bottle next to clean glasses. Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by: (A) Separating the poisonous or toxic materials by spacing or partitioning; P and (B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- all items placed in designated area.
1.0
55.
6-501.12; Core; Observed soiled floor drain behind cabinet under the Nes Cafe machine. Physical facilities shall be cleaned as often as necessary to keep them clean.
2-102.12 (A); Core; PIC stated that their Serv Safe expired and took the exam the week of 3/25/24. The PIC 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. At least one manager shall be available during all hours of operation. EHS unable to look up operator. List of testing sites sent to manager. Link to the testing sites can be found at https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4
0.0
15.
3-304.11; Priority; Observed pita bread stored on shelf of reach in uncovered without a barrier. Food shall only contact surfaces of: Equipment and utensils that are cleaned. Keep food protected in food grade containers for storage. Item placed in container.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed roast beef, ham, cheddar, turkey and sausage holding above 41F on the line. Observed ambient air temp on the line 35F. TCS foods shall be held at 41F or below. Items had been been left outside of the walk in on a rolling cart while order was delivered.
3.0
28.
7-201.11; Priority; Observed sanitizer bucket stored next to single use clam shell containers. Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by:
(A) Separating the poisonous or toxic materials by spacing or partitioning; P and
(B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- all items placed in designated area.
0.0
33.
3-501.15; Priority Foundation; Observed potato salad, sausage, and cottage cheese cooling inside tightly covered containers. Cooling shall be accomplished by:
1) Placing the food in shallow pans
(2) Separating the food into smaller or thinner portions
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; or loosely covered, or uncovered if protected from overhead contamination.
Covers removed.
0.5
44.
4-903.12; Core; Observed single use lids stored directly inside of floor drain located inside cabinet under self service juice dispensers. Items removed. Cleaned and sanitized equipment, equipment, utensils, linens, and single service articles or single use articles may not be stored:
(1) In locker rooms;
(2) In toilet rooms;
(3) In garbage rooms;
(4) In mechanical rooms;
(5) Under sewer lines that are not shielded to intercept potential drips;
(6) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed;
(7) Under open stairwells; or
(8) Under other sources of contamination.
0.5
44.
4-903.11(A), (B) and (D); Core; Observed food debris inside white ceramic ramekins and spatula stored on dusty surface inside cubbies under the line. Cleaned and sanitized equipment, utensils, linens, and single service articles or single use articles shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
2-401.11; Core; Observed personal coffee next to food prep sink. An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single service and single use articles; or other items needing protection can not result- item removed.
0.0
10.
6-301.12; Priority Foundation; Observed paper towels missing at a few hand sinks. according to the PIC all of the dispensers are different brands require different sizes of paper. The facility plans to order all new dispensers.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Observed boiled eggs, ribs, tuna, rice, and soup that had been left outside of the walk in on a rolling cart while order was delivered- items placed in cooler. TCS foods shall be held at 41F or below.
1.5
23.
3-501.18; Priority; Observed date marking not available for housemade turkey, ham, sausage,rice, tuna, soup, and cheesecake ect... Observed no date marking for open packages of hot dogs, sausages. Observed cooked garlic and oil holding with preparation date 11/13/23. 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.; Repeat, Corrected During Inspection. This item has been noted in 3 consecutive inspections.
3.0
35.
3-501.13 ;Observed individually wrapped vacuum sealed packages of grouper fish inside walk in cooler completely thawed without breaking the vacuum seal. Food (Time/temperature for food safety food ) shall be thawed: reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:
(1) Prior to its thawing under refrigeration as specified in ¶(A) of this section; or
(2) Prior to, or Immediately upon completion of, its thawing using procedures specified in ¶ (B) of this section. Open vacuum packaging when thawing fish to introduce air so anaerobic bacteria does not grow.
0.5
35.
3-501.12; Core; At the beginning of inspection. observed package of stuffed cabbage rolls with beef sauce slacking at room temperature. Potentially hazardous food (Time/temperature for food safety food that is slacked to moderate the temperature shall be held:(A) Under refrigeration that maintains the food temperature at 41F or below
(B) At any temperature if the food remains frozen.
0.0
48.
4-302.13; Priority Foundation; Observed dead battery inside dish thermometer disc. hot water mechanical ware washing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature- new replaced during inspection.
5-205.11; Priority Foundation; Observed paper towels missing at handsink next to ice machine. 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.Towels obtained.
1.0
15.
3-304.11; Priority; Observed raw shell eggs above RTE foodsin tall reach in cooler. Food shall be protected from cross contamination: Separate raw animal foods during storage, preparation, holding, and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or, or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.
0.0
16.
4-602.11; Core; Observed black residue inside ice machine. Observed debris inside spout nozzles at NesCAFE machine on buffet line and Coffee dispenser in the alley area.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. Empty ice and detail clean machine. Manager agreed to empty ice and detail clean machine.
0.0
16.
4-601.11 (A); Priority Foundation; Observed a buildup of dried food debris inside two food prep sinks, soiled cutting board stored as clean under prep table. Observed a few pans stored on clean drying racks in dish area. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed cut lettuce, pimento cheese, unsalted butter breakfast burrito, and boiled eggs holding above 41F-items discarded. TCS foods shall be held at 41F or below.
1.5
23.
3-501.18; Priority;Observed open package of feta cheese with prep date 5/23/23. 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.
0.0
23.
3-501.17; Priority Foundation; Observed cooked green beans, cooked cauliflower, peas and carrots, ham and cheese croissants, rice, ect... holding without date marking. Ready to eat , Potentially hazardous food (Time/temperature for food safety food ) prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. All items dated.
1.5
28.
7-201.11; Priority; Observed whiteboard cleaner stored above food prep sink. Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by:
(A) Separating the poisonous or toxic materials by spacing or partitioning; P and
(B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- all items placed in designated area.
0.0
33.
3-501.15; Priority Foundation; Observed bowls of cut cantaloupe cooling inside tighlty covered plastic. 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.
Covers removed.
0.5
41.
3-304.14; Core; Observed wet and soiled wiping cloths stored on counters. Wet or soiled wiping cloths shall be submerged in a sanitizer solution in between uses.
3-501.18; Priority; Cooked pork (3/6) and cooked beans (3/4) in the walk-in cooler being held for longer than seven days. A food shall be discarded if it is appropriately marked with a date or day that exceeds the seven day hold at 41F or below. Prep date counts as day one. CDI- Foods were voluntarily discarded during the inspection.
1.5
37.
3-302.12; Core; A couple of bulk ingredients being stored in unlabeled containers; food was not easily identifiable. Except for containers holding food that can be 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 flour, herbs, salt, spices, and sugar shall be identified with the common name of the food. CDI- Bulk containers were labeled during the inspection.
0.0
38.
6-501.111; Core; A few drain flies observed at the floor drain in the warewashing area. The premises shall be maintained free of insects, rodents, and other pests. Pests shall be controlled to eliminate their presence on the premises by eliminating harborage conditions. A deep clean of the floor drain was conducted during the inspection. If problem persists, contact professional pest control to mediate the issue.
0.0
39.
3-305.11; Core; Significant ice buildup on all boxes of food that are currently being stored under the evaporator unit in the walk-in freezer. Food shall be protected from contamination by storing the food in a clean, dry location; where it is not exposed to splash, dust, or other contamination. Facility is unable to relocate food to alternate shelving due to minimal amount of space in unit. PIC was directed to place a container to catch the drip until unit can be repaired (see item #47).
1.0
44.
4-903.11(A), (B) and (D); Core; Found stacks of wet metal food containers being stored as clean on dish rack. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Ensure equipment and utensils are allowed to completely dry prior to stacking together.
0.5
47.
4-501.11; Core; Evaporator unit in the walk-in freezer has significant ice buildup on the coil. Water is dripping and refreezing onto packaged food product below. Two gaskets on small refrigeration units at the front service area are torn. Equipment shall be maintained in a state of good repair and condition. PIC stated that a refrigeration technician has already visited the facility and is waiting on a part to be delivered before repairs can be made. Ensure evaporator unit in freezer is repaired and gaskets on small coolers are replaced.
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 ***DISCUSSION: REHS did not observe desserts on display today; however, questions were asked about where food is served/placed for sale. Facility currently places desserts in to-go containers and on plates and then stores them on a surface accessible for customers to grab and go. This surface is not protected from customer contamination (sneeze, cough, etc.). PIC agrees to alter the setup at this station to ensure food is protected from potential contamination. Shelving is adjustable and can be rotated in place to act as a sneeze guard for this area.***
3-302.11; Priority; Prepped, Raw chicken being stored above ready-to-eat food on the speed rack in the walk-in cooler. PIC stated that chicken was briefly placed on this rack. Raw shell eggs being stored on shelving above ready-to-eat bread in the small reach-in cooler in the front area. Foods shall be stored to prevent cross contamination. Store foods according to final cook temperature. CDI- Food was re-arranged during the inspection.
1.5
16.
4-703.11; Priority; Employee washing dishes observed washing, rinsing, and dipping utensils into sanitizer solution before placing on drainboard. According to the manufacturers instructions, DDBSA sanitizing solution has a contact time of 1 minute. CDI- Employee and PIC educated. Ensure utensils are left in the sanitizing solution for at least 1 minute before removing and allowing to dry.
1.5
22.
3-501.16 (A)(2) and (B); Priority; 1)Various TCS food being stored in cold well at temperatures above 41F (see temperature chart). Cold well was stocked within the hour from the walk-in cooler. 2)Raw shell eggs and carton of liquid eggs observed holding at temperatures greater than 41F in the undercounter cooler. Time/temperature control for safety (TCS) food shall be maintained at 41F or less. CDI- Ice bath was made in cold well to keep food within the required temperature until a refrigeration tech. can service this unit.
1.5
41.
3-304.14; Core; One wet wiping cloth in the service area being stored in a green bucket labeled as detergent solution. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at the appropriate concentration. Store wet cloths in a bucket labeled for sanitizer and ensure it is held at the appropriate concentration.
0.0
42.
3-302.15; Core; Facility sells whole bananas, oranges, and apples. Observed wrapped apples with SKU stickers still remaining. Raw fruits and vegetables shall be thoroughly washed in water to remove soil, stickers and other contaminants before being served or offered for human consumption in ready-to-eat form. This does not apply to whole, uncut, raw fruits and vegetables and nuts in the shell, that require peeling or hulling before consumption. CDI- Educated PIC of requirement. Facility will begin removing stickers during the washing process.
0.0
43.
3-304.12; Core; In-use utensils being stored in a container of water (83F) at the grill. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135F. Ensure utensils are stored in water of at least 135F or store clean utensils on a clean surface and clean/sanitize at least every 4 hours.
0.0
44.
4-903.11(A), (B) and (D); Core; Clean utensils being stored in containers with food debris present. Cleaned equipment and utensils shall be stored in a clean, dry location. CDI- Containers and utensils taken to the warewashing area to be properly cleaned and sanitized. Increase cleaning frequency to these containers.
0.5
45.
4-903.11(A) and (C); Core; Observed several single-use articles being stored on the floor in storage closet. Single-service articles shall be stored in a clean, dry location, where they are not exposed to contamination, and at least 6-inches above the floor. Ensure these items are kept off of the floor at least 6 inches.
0.5
47.
4-501.11; Core; Cold well was not holding proper temperatures for TCS food in the front service area. Equipment shall be maintained in a state of good repair and condition. PIC states that the cold well was recently serviced within the month. Place a work order to have this unit repaired and functioning properly.
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 recipient signature received due to COVID-19.
6-301.11; Priority Foundation; No hand soap available at the only handwashing sink in the warewashing area. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI- Soap restocked during inspection.
1.0
16.
4-601.11 (A); Priority Foundation; One knife being stored on a magnetic strip as clean with dried food debris present. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Knife sent to warewashing area to be properly cleaned and sanitized.
0.0
35.
3-501.13; Core; Raw meat observed thawing under running water with the water temperature being above 70F. Time/Temperature control for safety (TCS) foods shall be thawed in refrigerator at 41F or less OR under cold running water (70F or less) with sufficient velocity to float off loose particles OR part of the cooking process. If cold water at 70F or less cannot be achieved, food must be thawed under refrigeration or as part of the cooking process. CDI- Meat moved to walk-in cooler during inspection.
0.5
41.
3-304.14; Core; Sanitizer bucket in front serving area with a concentration of 0ppm when tested. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at the appropriate concentration (200-400ppm active quat). CDI- Sanitizer in bucket was refreshed during inspection.
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 **Repair broken cabinet in self-serve area.
4-601.11 (A); Priority Foundation; One cutting board found with food debris on it (in clean dishes section). Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - cutting board moved to 3-comp sink for rewashing.
0.0
23.
3-501.17; Priority Foundation; Observed no date mark on ham sandwiches in the glass cooler. Refrigerated, ready-to-eat, (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. The day of preparation shall be counted as Day 1. CDI - PIC voluntarily discarded the sandwiches.
1.5
28.
7-201.11; Priority; One spray bottle of sanitizer found on the prep table next to the pitchers. Toxic materials shall be stored so they can not contaminate food, equipment, utensils, and single-service and single-use articles. CDI - bottle moved on a lower shelf.
0.0
General Comments
No PIC signature due to COVID-19 precautions. 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 written vomit and diarrhea event cleanup procedure | A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrhea 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 | CDI: No points deducted. Information sent to PIC during inspection.
0.0
16.
4-501.112; Priority Foundation; Dish machine hot water sanitizing is not reaching a surface temperature of 160F (see above chart) | Hot water mechanical operations by being cycled through equipment shall achieve a utensil surface temperature of 160F when measured | CDI: Facility to manually sanitize using 3-compartment sink until dish machine can be repaired. Call EHS when dish machine has been repaired.
3.0
21.
3-501.16(A)(1) ; Priority; Observed a container of liquid butter resting unheated at a temperature below 135F (see above chart) | Potentially hazardous foods held hot shall be maintained at a temperature of 135F or above | CDI: PIC moved liquid butter to oven to reheat. EHS provided education on temperature control for safety.
1.5
25.
3-603.11; Priority Foundation; Facility did not have a consumer advisory posted | Animal foods such as beef, eggs, fish, lamb, pork, poultry, or shellfish that is served raw or undercooked must have a consumer advisory disclosure to inform consumers of the increased risk of such undercooked foods | CDI: EHS provided facility with consumer advisory statement and where to place it for easy visibility
0.5
41.
3-304.14; Core; Observed wiping clothes being stored in buckets of sink & surface sanitizer that were not at the correct concentration of 272-700ppml | Cloths in-use shall be held in containers of chemical sanitizer at the specified concentration | CDI: PIC replaced sanitizer in buckets with correct concentration
0.0
45.
4-903.11(A) and (C); Core; Observed several single-use articles being stored on the floor in storage closet | Single-service articles shall be stored in a clean, dry location, where they are not exposed to contamination, and at least 6-inches above the floor | PIC to reorganize storage space so that single-use items are 6-inches off the floor
0.0
47.
4-501.11; Core; Observed a torn gasket on door of tall refrigerator unit | Equipment shall be maintained in a state of good repair | PIC to replace gasket
0.0
General Comments
Inspection lead by Peri Sellew.
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
Note: Salad bar is not currently in use for safety; no items are currently held using time as a public health control. Menus are not used. *Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* 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. Inspection led by Ursula Gadomski.
*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.
"*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, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees or less. Please plan accordingly.
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 lead by Brittny Thomas.
