4-601.11 (A); Priority Foundation - Many dishes, several food containers, lids, a few knives were soiled but being stored as clean. Electric slicer had large build-up of dried food debris in upper part of machine...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at dish area and cleaning slicer.
1.5
23.
3-501.17; Priority Foundation - Corn beef hash had no date, and a few ready-to-eat (RTE) TCS* foods had dates from February, but PIC stated they had been frozen (thaw date had not been written on containers)...Refrigerated ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates, marking with preparation date or use-by date (or both). This includes cooked and cooled and opened packages and cans of RTE TCS* foods. Foods prepared on site and then frozen and thawed must have freeze and thaw dates...CDI by placing proper dates on foods.
0.0
24.
3-501.19; Priority Foundation - TCS* foods such as grated cheese, french toast egg dip, raw shell eggs, etc. were written on white board with time noted when they were put out, but they were not on TPHC procedure form next to names of foods above...Before a TCS* food can use time as a public health control (TPHC), written procedures shall first prepared in advance...CDI by adding foods above to TPHC form. Always remember that BEFORE a TCS* foods uses time as a public health control (TPHC), they must be written on the TPHC form. After the 4 hour time hold is up, leftover foods on TPHC must be discarded in trash. When the time is up, remember to change the time the foods are switched out.
0.0
28.
7-201.11; Priority - Many chemicals were stored near/touching bags of clean wiping cloths in closet...Chemicals shall be stored so they cannot contaminate clean linens and cloths...CDI by properly storing chemicals.
0.0
28.
7-102.11; Priority Foundation - At least 3 buckets of sanitizer were not labeled "sanitizer". One spray bottle with clear liquid was not labeled...Working containers of sanitizers and cleaners shall be labeled with name of common name of product...CDI by labeling sanitizer buckets and discarding contents of spray bottle.
1.0
40.
2-303.11; Core - A few kitchen employees were wearing watches while preparing food...While preparing food, except for a plain ring, food employees shall not wear jewelry on their arms and hands (including watches)...Instruct workers to remove jewelry from arms and hands except for a plain ring.
0.0
41.
3-304.14; Core - Several moist/soiled wiping cloths were on counter tops. One sanitizer bucket was stored by clean sheet pans...Moist or soiled wiping cloths shall be kept in approved (at proper concentration) and clean sanitizer between uses. Sanitizer buckets shall be stored to prevent contamination of clean equipment/utensils...Store wiping cloths as stated above. Store sanitizer buckets below and away from clean equipment/utensils.
0.5
44.
4-903.11(A), (B) and (D); Core - Many clean food containers, dishes, etc. were stacked while wet. Several clean dishes/containers in storage had food contact sides up (unprotected). Many dishes were stored in areas where they were splattered/splashed by food debris...Clean equipment and utensils shall be stored in self-draining position that allows air drying and covered or inverted. They shall be stored to prevent contamination from splash and soil....Separate wet containers/dishes and allow to air dry before stacking. Keep dishes/containers in storage covered or inverted on clean surfaces and stored away from splash and contamination.
0.5
47.
4-501.11; Core - One push cart had large crack in it (top part)...Food service equipment shall be kept in good repair...Replace damaged cart top.
0.5
47.
4-502.11(A) and (C); Core - Several food containers and wooden bowls were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged items.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled wire/metal racks, push carts, dunnage racks, unused refrigerated drawers, undersides of dishwashing area counters, some shelves in wait station area, speed racks, cooking equipment exteriors, dish machine exteriors...Equipment nonfood contact surfaces shall be kept in good repair...Increase cleaning frequency of equipment above.
0.5
55.
6-501.11; Core - At 3-comp sink, spray rinse arm leaked and cold water on right faucet leaked. Several wall holes were in mop sink/kitchen areas. Ceiling vent in dish area was damaged/peeling. Grout was missing between several floor tiles...Physical facilities shall be kept in good repair...Repair/replace damaged fixtures and surfaces above. Replace caulk where needed.
0.5
55.
6-501.12; Core - Observed some soiled kitchen walls, many ceiling tiles, light shields. Flooring under/near ice machine was soiled...Physical facilities shall be kept clean...Increase cleaning frequency of fixtures/surfaces above.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...REMINDER: After handling raw meat, seafood, etc. with gloved hands, gloves must be discarded and hands washed before putting on clean gloves and handling clean items, ready-to-eat foods, or changing tasks.
4-602.11; Core - Some black mold build-up was on interior bottom of ice machine...Equipment such as ice machines shall be cleaned frequently enough to prevent mold build-up...Increase ice machine cleaning frequency.
0.0
16.
4-703.11; Priority - After being washed and rinsed at 3-compartment sink, observed food utensils dipped briefly in approved chlorine sanitizer...After being washed and rinsed, equipment/utensil food contact surfaces shall be sanitized for at least 7 seconds in chlorine sanitizer solution...CDI by leaving utensils in sanitizer for proper time.
1.5
16.
4-601.11 (A); Priority Foundation - One electric slicer not used today had significant dried food debris on it...Equipment/utensil food contact surfaces shall be clean to sight and touch...CDI by disassembling slicer to properly clean/sanitize.
0.0
21.
3-501.16(A)(1); Priority - Several hot TCS* foods were above 135F in hot holding/steam table units...After properly cooking or reheating, hot TCS* foods shall be kept at 135F or above throughout entire product...CDI by reheating or discarding foods.
1.5
22.
3-501.16 (A)(2) and (B); Priority - Many cold TCS* foods were above 41F (not in cooling process)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less throughout entire product...CDI by properly refrigerating foods.
1.5
24.
3-501.19; Priority Foundation - Deviled eggs were above 41F, had a time written on them, but were not listed on time as a public health control (TPHC) procedure form...Before a TCS* food can use time as a public health control, written procedures shall first prepared in advance...CDI by adding deviled eggs to TPHC form. Always remember that BEFORE a TCS* foods uses time as a public health control, they must be written on the TPHC form.
0.0
28.
7-102.11; Priority Foundation - At least 3 buckets of sanitizer were not labeled "sanitizer". One spray bottle with pink liquid was not labeled...Working containers of sanitizers and cleaners shall be labeled with name of common name of product...CDI by labeling sanitizer buckets and spray bottle.
1.0
33.
3-501.15; Priority Foundation - Large deep containers (12-18 inch food depth) of sausage gravy, butter beans, red eye gravy and apples were cooling in walk-in freezer...TCS* foods shall be cooled using shallow containers (2-4 inch food depth), ice-water baths with frequent stirring (with ice-water at level of food in containers), rapid cooling equipment (ice paddles and freezer), and/or loosely covering or completely uncovering if there's no overhead contamination...CDI by changing cooling methods for faster cooling. NOTE: Continue to use cooling logs to track proper cooling and check food temperatures with calibrated thermometers.
1.0
33.
4-301.11; Priority Foundation - The two make line units in cooking area were not maintaining all foods at 41F or less...Equipment for cooling and cold holding TCS* foods shall be sufficient in number and capacity to maintain TCS* foods at 41F or less...Repair/provide maintenance for these units so they maintain foods in top and bottom at 41F or less...Not corrected during inspection.
0.0
36.
4-204-112; Core - Exterior thermometer on hot holding cabinet was not working, and no thermometer was found inside unit...An indicating thermometer shall be provided inside unit that is located in coolest part of unit...Provide indicating thermometer accurate to plus or minus 3 degrees F inside hot holding cabinet.
0.0
37.
3-302.12; Core - A few containers of dry foods, spices, etc. were not labeled...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
41.
3-304.14; Core - Core - Several moist/soiled wiping cloths were on counter tops...Moist or soiled wiping cloths shall be kept in approved (at proper concentration) and clean sanitizer between uses...Store wiping cloths as stated above.
0.5
44.
4-903.11(A), (B) and (D); Core - Many clean food containers, beverage glasses, plastic baskets were stacked while wet. Several clean dishes/containers in storage had food contact sides up (unprotected). Many clean plates were on bottom shelves of push cart where they were getting soiled from raw chicken breading activities above...Clean equipment and utensils shall be stored in self-draining position that allows air drying and covered or inverted. They shall be stored to prevent contamination from splash and soil....Separate wet containers/dishes and allow to air dry before stacking. Keep dishes/containers in storage covered or inverted on clean surfaces and stored away from splash and contamination.
0.5
47.
4-205.10; Core - Observed domestic Dewalt drill with long mixer piece actively being used to beat/mix food...Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Do not use Dewalt drill to mix/prepare foods since it is not approved for food preparation.
0.5
47.
4-501.11; Core - Several wire shelves were rusty or peeling...Food service equipment shall be maintained in good repair...Replace damaged shelves with similar approved shelving.
0.0
47.
4-502.11(A) and (C); Core - At least one container lid was cracked...Food service utensils shall be kept in good repair...Discard damaged items.
0.0
48.
4-501.19; Priority Foundation - Wash solution at 3-comp sink was 91F (dish detergent did not specify temperature requirement)...Temperature of wash solution in manual warewashing equipment shall be kept at 110F or above during active warewashing...CDI by increasing hot water in wash solution.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled wire/metal racks, push carts, dunnage racks, unused refrigerated drawers, undersides of dishwashing area counters, some shelves in wait station area...Equipment nonfood contact surfaces shall be kept in good repair...Increase cleaning frequency of equipment above.
0.5
55.
6-501.11; Core - Water at dish machine area spray rinse arm continued to run after turning hot and cold water completely off at knobs (no cold water at this faucet?). Laminate counters/cabinets and a few wall surfaces in wait station area were damaged. In ..Physical facilities shall be kept in good repair...Repair/replace damaged fixtures and surfaces above. Ensure there is hot and cold running water where required.
0.5
55.
6-501.12; Core - Observed some soiled kitchen walls, many ceiling tiles, light shields ...Physical facilities shall be kept clean...Increase cleaning frequency of fixtures/surfaces above.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...Other food temperatures: Buttermilk/walk-in cooler: 41F; Grated cheddar cheese/walk-in cooler: 41-42F; Raw hamburger/walk-in cooler: 41F; Sausage gravy/walk-in freezer (cool/temp1/4:02): 83-140F; Sausage gravy/walk-in freezer (cool/temp2/5:40): 41-64F...CFPM: Shannon Young, Exp. 8/11/2028...Verification visit to be made on Monday, December 18, 2023 to evaluate completion of Item #33, Section 4-301.11 on this report (proper functioning of refrigerators). Follow-Up: 12/18/2023
2-102.12 (A); Core - No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation.
1.0
15.
3-302.11; Priority - Observed containers of raw shell eggs stored above/on top of ready-to-eat foods in walk-in cooler...Foods shall be stored according to final cook temperature and to prevent cross-contamination...CDI by properly storing eggs.
0.0
20.
3-501.14; Priority - In walk-in cooler, butter beans and black-eyed peas cooled from day before were at 60F and 50F respectively...TCS* foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less throughout entire product within 4 additional hours...CDI by voluntarily discarding beans and peas.
1.5
21.
3-501.16(A)(1); Priority - Several hot TCS* foods were hot holding below 135F (see temperature chart)...After properly reheating or cooking, hot TCS* foods shall be maintained at 135F or above throughout entire product...CDI by reheating foods.
1.5
22.
3-501.16 (A)(2) and (B); Priority - Many cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less OR use approved time as a public health control (TPHC) procedure...CDI by voluntarily discarding or properly refrigerating foods. Also discussed TPHC procedure with PIC.
1.5
23.
3-501.18; Priority - Container of cooked beef tips had date of 5/23--more than 7 days ago...Ready-to-eat (RTE) TCS* foods kept at 41F or less with dates more than 7 days past preparation date shall be discarded...CDI by voluntarily discarding beef tips.
0.0
28.
7-102.11; Priority Foundation - Buckets of sanitizer were not labeled "sanitizer"...Working containers of sanitizers and cleaners shall be labeled with name of common name of product...CDI by labeling sanitizer buckets.
0.0
33.
3-501.15; Priority Foundation - Butter beans and black eyed peas were in tightly covered containers with more than 4-6" food depth, and they did not cool fast enough to meet time-temperature cooling parameters (see Item #20 above)...TCS* foods shall be cooled using shallow containers (2-4 inch food depth), ice-water baths with frequent stirring (with ice-water at level of food in containers), rapid cooling equipment (ice paddles and freezer), and/or loosely covering or completely uncovering if there's no overhead contamination...CDI by voluntarily discarding beans and peas. NOTE: Use cooling logs to track proper cooling and check food temperatures with calibrated thermometers.
0.5
33.
4-301.11; Priority Foundation - One small make line unit was not maintaining foods at 41F or less...Equipment for cooling and cold holding TCS* foods shall be sufficient in number and capacity to maintain TCS* foods at 41F or less...CDI by removing foods from this unit and properly refrigerating. Provide repair/maintenance for this unit so it maintains foods at 41F or less.
0.0
40.
2-303.11; Core - Some employees were wearing watches on wrists while working with food...Except for a plain ring, while preparing food, food employees shall not wear jewelry on their arms and hands...Instruct food employees to remove all jewelry and other objects from hands and arms except for a plain ring.
0.0
41.
3-304.14; Core - Some moist/soiled wiping cloths were on counter tops, at least one bucket of sanitizer was less than 200 ppm quaternary ammonium, and some buckets of sanitizer were stored on counter top near food items and near clean equipment/dishes...Moist or soiled wiping cloths shall be kept in approved (at proper concentration) and clean sanitizer between uses. Buckets of sanitizer shall be stored in a manner that prevents contamination of food and clean equipment and utensils...Store wiping cloths and sanitizer buckets as stated above.
0.5
44.
4-903.11(A), (B) and (D); Core - Many clean dishes, beverage glasses, plastic baskets and food pans were stacked while wet. Several clean dishes in storage had food contact sides up (unprotected)...Clean equipment and utensils shall be stored in self-draining position that allows air drying and covered or inverted...Separate wet containers/dishes and allow to air dry before stacking. Keep dishes/containers in storage covered or inverted on clean surfaces.
0.5
47.
4-501.11; Core - Several wire shelves were rusty or peeling...Food service equipment shall be maintained in good repair...Replace damaged shelves with similar approved shelving.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled wire/metal racks, push carts, dunnage racks, fryer exteriors and bottom interiors, gas lines behind cooking equipment, undersides of solid metal shelves and counters (such as in dishwashing area)...Equipment nonfood contact surfaces shall be kept in good repair...Increase cleaning frequency of equipment above.
0.5
55.
6-501.11; Core - Water at mop sink/can wash faucet and spray rinse arm at dish machine area continued to run after turning hot and cold water completely off at knobs (no cold water at dish machine spray arm?). Water knob was stripped at left sink at 3-compartment sink so no water was available at faucet arm. Dishwashing room ceiling vent and stripping between tiles was rusty and peeling. Some small holes were in walls (mop sink area). Laminate counters/cabinets in wait station area were damaged and peeling, with some surfaces held together with duck tape...Physical facilities shall be kept in good repair...Repair/replace damaged fixtures and surfaces above. Ensure there is hot and cold running water where required.
0.5
55.
6-501.12; Core - Observed many soiled kitchen ceiling tiles, light shields and soiled flooring in corners and baseboards (including in bathrooms). Vent filters and hood above back small cooking line were dusty/soiled...Physical facilities shall be kept clean...Increase cleaning frequency of fixtures/surfaces above.
0.0
General Comments
TCS*: Time-temperature control for safety foods...DISCUSSION: Re-educate all workers on when and how to properly wash hands at handsink. Remember - after contaminating gloves with raw meat, poultry, fish, shell eggs, chemicals, trash, etc., gloves must be discarded and hands must be washed before putting on new clean gloves and resuming work in the kitchen. To avoid contaminating gloves, use dispensing tongs, utensils, etc. whenever possible to handle raw meats, poultry, etc.
3-501.14; Priority; Black eyed peas that were prepped yesterday did not cool to 41F or below within 6 hours from being cooked. Food shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. CDI- Food was voluntarily discarded during the inspection.
1.5
33.
3-501.15; Priority Foundation; Cooked black eyed peas found cooling in a large, deep container. When asked, PIC stated that the food is cooled with a chill wand and then placed in the walk-in cooler. When cooling hot foods, use any of the following methods: shallow containers with 2 to 4 inch food depth, reduction in food quantity, use of rapid cooling equipment (such as ice wands/paddles), use of ice-water baths with ice-water at level of food in containers and frequent stirring of food and/or cooling in walk-in cooler or freezer. Remember that hot foods must cool rapidly from 135 degrees F to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F or less within 4 additional hours. Use calibrated metal stemmed food thermometer to ensure proper cool down. Once foods have cooled to 41 degrees F or less, they may be transferred to large containers and tightly covered. CDI- Food was voluntarily discarded. EHS discussed the use of an ice bath in the prep sink in addition to the chill to rapidly cool these foods.
0.5
47.
4-501.11; Core; Left door to prep unit on the line is partially being held together with duct tape. Equipment shall be maintained in a state of good repair and condition. PIC stated that this cooler is in the process of being replaced.
0.5
55.
6-501.12; Core; Ceiling tiles in the bakery area are in need of cleaning to remove the built up residue. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these ceiling tiles or replace them with new, clean ones.
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
7-102.11; Priority Foundation; Squeeze bottle of soap and a spray bottle of bleach in the warewashing room with no label. Spray bottle of quat sanitizer at the bar area missing an identifying label. 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. CDI- Labels added during inspection.
1.0
39.
3-305.11; Core; One box of packaged food being stored directly on the floor in the walk-in freezer. Food shall be protected from contamination by storing the food in a clean, dry location at least 6 inches above the floor. CDI- Box of food was placed on shelving during inspection.
0.0
41.
3-304.14; Core; To sanitizer buckets observed with 0ppm concentration when tested (one in prep area and one at bar). Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at the appropriate concentration. Refresh sanitizer buckets with new solution more frequently.
0.5
43.
3-304.12; Core; Two liquid to-go containers with no handles being used as scoops in dry food. Food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container. Use scoops with handles and ensure the handles are kept out of the food. CDI- Plastic containers discarded during inspection.
0.0
44.
4-903.11(A), (B) and (D); Core; Metal food pans being stacked while still wet in warewashing room. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Completely dry dishes before stacking together.
0.5
47.
4-402.11; Core; Caulking has deteriorated on both prep sinks in the bakery room and equipment is no longer fixed to the wall. Equipment that is fixed because it is not easily moveable shall be installed so that it is sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage. Remove caulking, clean and sanitize area, and re-caulk equipment to wall. *Full points assessed for repeat violation.
1.0
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; Establishment does not have written procedures for the clean-up of vomiting and diarrheal events. 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. CDI - Provided education and a template plan to be implemented. No points deducted.
0.0
21.
3-501.16(A)(1) ; Priority; Facility's hot box is not functioning (awaiting technician) and facility is keeping food items on grill, double-panned with water at the bottom. Today, water was not coming in contact with food containers and TCS foods were holding below 135F (see temperature chart). Also, facility was using broken hot box to store baked chicken and was holding as low as 117F in the hot box. Time/temperature control for safety (TCS) foods shall be maintained at 135F or above for cold-holding. CDI- TCS foods taken to steamer to reheat to 165F; baked chicken placed back into oven to reheat to 165F.
1.5
28.
7-102.11; Priority Foundation; Three squeeze bottles of soap and a spray bottle of sanitizer in containers with no identifying label. 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. CDI- Labels added during inspection.
1.0
44.
4-903.11(A), (B) and (D); Core; Metal food pans being stacked while still wet in warewashing room. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Completely dry dishes before stacking together.
0.5
45.
4-903.11(A) and (C); Core; To-go containers in dry storage room and upstairs storage room observed in boxes being stored on the floor. Single-service and single-se articles shall be stored in a clean, dry location; where they are not exposed to splash, dust, or other contamination; at least 6 inches above the floor. Keep to-go containers elevated off of the floor.
0.0
47.
4-402.11; Core; Caulking on the dish machine has black residue accumulation and is beginning to deteriorate and separate from the wall. Caulking on prep sinks in baker's room is deteriorating. Equipment that is fixed because it is not easily moveable shall be installed so that it is sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage. Remove caulking, clean and sanitize area, and re-caulk equipment to wall. Full points may be assessed on next inspection if violation still occurs.
0.5
47.
4-501.11; Core; Rusty wire shelving present in dish area where dishes are stored. Gasket is torn on the right door of the reach-in refrigerator at the bar area. Equipment shall be maintained in a state of good repair and condition. PIC states that storage racks are in the process of being ordered.
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 *Information sent to bigedsnorth@aol.com regarding the adoption of the FDA 2017 Food Code that went into effect on October 1, 2021. *No recipient signature due to COVID-19 precautions.
*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. *Inspector info: Patricia Sabby/ Patricia.Sabby@wakegov.com/919-796-8053* Follow-Up: 08/15/2019
*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. Michael Robinson (919)239-3334
*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.
Creamers on tables and bar area need to be refrigerated. Switch to creamers that are ultra-high temperature pasteurized (UHT) if creamers are going to be left out at room temperature. Will return on 11/27/17 for verification of creamers. Discard any creamers on tables and bar area. *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: 11/26/2017
*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.
*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.
