Location: 3901 CAPITAL BLVD Suite 117 RALEIGH, NC 27604-3487 Facility Type: Restaurant Inspection Date: 08/19/2024
Score: 90
#
Comments
Points
8.
2-301.14; Priority; Food employees observed completing several tasks in between cooking and handling foods (sweeping floors, picking up items from the floor, cleaning dishes, etc.) Hands shall be washed during food preparation as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; after engaging in other activities that contaminate the hands. CDI- education given and employees washed their hands and any contaminated foods were voluntarily discarded.
2.0
10.
5-205.11; Priority Foundation; Kitchen handsink was blocked by a large trash can (preventing access to sink). Also, a large container of ranch dressing was inside of the handsink near the register...Handsinks shall be accessible at all times for employee use and may not be used for purposes other than handwashing...CDI by removing trash can from in front of handsink, removing ranch and informing PIC/workers about proper use of sink.
1.0
15.
3-304.15 (A); Priority; Employee observed rinsing his gloves at the handwashing sink in the kitchen. If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. CDI- education given and employee removed gloves and washed hands.
1.5
16.
4-602.11; Core; Several drink nozzles at the soda machine were observed with black residue accumulation present. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
0.0
16.
4-501.114; Priority; Chlorine sanitizer at the 3-compartment sink was less than 10ppm. A chlorine solution shall have a concentration between 50-100ppm. CDI- sanitizer was remade to the correct concentration and dishes inside were rewashed and sanitized properly.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cut lettuce stacked too high was holding between 47-49F. Black beans were 44F in the flip top prep cooler. Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less or time as a public health control (TPHC) procedure can be used...CDI by properly refrigerating foods or placing on ice.
1.5
28.
7-207.11; Priority; Several medications observed along the shelves in the kitchen above food prep surfaces. Medicines that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be labeled as specified under sec. 7 101.11 and located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI- medications were removed.
1.0
35.
3-501.13 ; Priority Foundation; Tilapia observed thawing in stagnant water at 64F in the prep sink. TCS (Time/Temperature Control for Safety Foods) shall be thawed under refrigeration, completely submerged under running water, or as a part of the cooking process. CDI- fish was removed from water and placed into refrigeration.
0.0
38.
6-501.111; Core; Several live roaches observed along the wall with clean dishes. The PREMISES shall be maintained free of insects, rodents, and other pests.
1.0
49.
4-601.11(B) and (C); Core; [Repeat] Several shelves/dunnage racks, metal sauce holders, cooking equipment exteriors observed soiled...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/utensils above.
0.5
56.
6-305.11; Core; Employee cellphones observed along the shelves above prep surfaces. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.
Location: 3901 CAPITAL BLVD Suite 117 RALEIGH, NC 27604-3487 Facility Type: Restaurant Inspection Date: 03/27/2024
Score: 93
#
Comments
Points
6.
2-401.11; Core - Food employee was standing in front of fryer eating food, and another was eating food in kitchen prep area...Employees shall eat and drink only in designated areas where the contamination of exposed food and clean equipment/utensils cannot result...CDI by informing workers of requirement and having them remove gloves and wash hands. NOTE: When workers take a lunch break, they must not be eating in kitchen prep area. Designate an area in back of kitchen in dry storage area, for example, where they can sit down and eat. Remember - after eating, they must discard gloves (if being worn) and wash hands before resuming work in the kitchen.
0.5
15.
3-302.11; Priority - Tubs of cooked chicken were stored on top of covered boxes of raw chicken. On food prep table, worker was pounding raw chicken near a box of ready-to-eat celery on same table (not to be cooked before served) and ready-to-eat gyro meat cone, and chicken juices were splattering around...Foods shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods to eliminate cross-contamination.
1.5
16.
4-601.11 (A); Priority Foundation - Hand held slicers and electric slicer had some food debris on them but were being stored as clean...Food contact surfaces shall be clean to sight and touch...CDI by placing items at dish area and cleaning electric slicer.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods were at incorrect temperatures (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less or time as a public health control (TPHC) procedure can be used...CDI by properly refrigerating foods or placing on ice. TPHC procedure and form had been explained to PIC during last inspection.
1.5
23.
3-501.17; Priority Foundation - In walk-in cooler, cooked chicken and noodles prepared yesterday had no dates...Ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates (preparation date, use by date or both dates)...CDI by placing dates on foods.
0.0
28.
7-204.11 ; Priority - Concentration of quaternary ammonium sanitizer in spray bottle was greater than 400 ppm (test strip turned dark blue)...Chemical sanitizers applied to food contact surfaces shall meet requirements specified in 40 CFR 180.940 and not exceed concentration levels...CDI by diluted sanitizer to proper concentration (200-400 ppm for type of sanitizer used).
1.0
33.
3-501.15; Priority Foundation - In walk-in cooler, several covered tubs of cooling chicken wings had around 6 inch food depth...TCS* foods shall be cooled using shallow containers (2-4 inch food depth), ice-water baths with frequent stirring, adding ice as an ingredient, and/or loosely covering or completely uncovering cooling foods if there's no overhead contamination...CDI by changing cooling methods.
0.5
37.
3-302.12; Core - Some bottles of sauces, 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 - Several wet and soiled wiping cloths were on counter tops (not in sanitizer). One wiping cloth bucket was stored directly on floor...Moist/soiled wiping cloths used on equipment surfaces shall be kept in approved clean sanitizer between uses. Wiping cloth sanitizer containers shall be stored off the floor and used in a manner that prevents contamination of food and clean equipment/utensils...Store moist/soiled wiping cloths and sanitizer containers as stated above.
0.5
42.
3-302.15; Core - Observed worker cutting soiled celery stalks into small finger sizes without washing celery first...Raw fruits and vegetables shall be thoroughly washed in water to remove soil and contaminants BEFORE being cut, combined with other ingredients, cooked, or served in ready-to-eat form...Wash raw fruits and vegetables before cutting as stated above.
0.0
44.
4-903.11(A), (B) and (D); Core - Many clean utensils were hanging above left "soiled" area of 3-compartment sink and were very close to (touching?) soiled items piled up high at sink...Clean utensils and equipment shall be protected from contamination...Store utensils/equipment to the right "clean" side of 3-comp sink or in other area where they cannot be contaminated or splashed by soiled items.
0.5
47.
4-501.11; Core - Some wire shelves were rusty or peeling...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved ones.
0.5
47.
4-205.10; Core - Observed unapproved domestic Magic Chef chest freezer, small reach-in Frigidaire refrigerator, B blender and meat grinder...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...Remove unapproved equipment from establishment and replace with approved equipment.
0.0
47.
4-502.11(A) and (C); Core - A few trays were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged trays.
0.0
49.
4-601.11(B) and (C); Core - Several shelves/dunnage racks, metal sauce holders, sides/edges of walk-in unit doors and handles, front beverage counter cabinets/doors, laminate surfaces...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/utensils above.
0.5
55.
6-501.12; Core - Sides/edges of bathroom doors, bathroom interior walls and kitchen ceiling grates were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...REMEMBER-After contaminating gloves with raw fish, meat, garbage, soiled food containers, etc., gloves must be discarded and hands washed before putting on clean gloves and handling clean equipment and utensils.
Location: 3901 CAPITAL BLVD Suite 117 RALEIGH, NC 27604-3487 Facility Type: Restaurant Inspection Date: 08/09/2023
Score: 91.5
#
Comments
Points
6.
2-401.11; Core - Several covered employee beverages were stored on food prep tables or above food storage areas...Employees shall eat and drink only in designated areas where the contamination of exposed food and clean equipment/utensils cannot result...CDI by discarding beverages or properly storing them.
0.5
10.
5-205.11; Priority Foundation - Kitchen handsink was blocked by a large trash can (preventing access to sink). Also, worker used handsink to fill up a food container...Handsinks shall be accessible at all times for employee use and may not be used for purposes other than handwashing...CDI by removing trash can from in front of handsink and informing PIC/workers about proper use of sink.
1.0
15.
3-302.11; Priority - In walk-in cooler, raw fish, raw chicken and raw shell eggs were stored above ready-to-eat foods...Foods shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods.
1.5
15.
3-304.15 (A); Priority - Multiple times food workers handled raw meats/eggs with gloved hands and then proceeded to handle clean utensils/equipment with contaminated gloves...If used, single use gloves shall be used for only one task such as working with raw animal foods or ready-to-eat foods, used for no other purpose and discarded when damaged or soiled...CDI by having workers discard contaminated gloves and then wash hands.
0.0
16.
4-601.11 (A); Priority Foundation - A few bus tubs and cutting board being stored as clean were greasy or with food debris...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at 3-comp sink to be cleaned.
0.0
19.
3-403.11; Priority - Rice was reheating in rice cooker to only 128F after almost 2 hours...Within 2 hours, TCS* foods shall be reheated from 41F to 165F or above for 15 seconds throughout entire product...CDI by rapidly reheating rice on burner top. NOTE: Do not use rice cooker to reheat rice. Use burner top, microwave oven or grill top to reheat rice. Use a calibrated thermometer to check food temperatures frequently.
1.5
22.
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods were at incorrect temperatures...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less or time as a public health control (TPHC) procedure can be used...CDI by properly refrigerating or reheating/cooking foods. Explained TPHC procedure with PIC and provided TPHC template.
1.5
23.
3-501.17; Priority Foundation - Cooked noodles and another ready-to-eat (RTE) TCS* food in walk-in cooler had no dates...Ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates...CDI by placing dates on foods.
0.0
28.
7-207.11; Priority - Two bottles of aspirin/other medication were stored on shelves beside/above food items...Employees medications shall be located to prevent contamination of food and clean equipment and utensils...CDI by properly storing medications.
0.0
28.
7-102.11; Priority Foundation - Two containers of wiping cloth sanitizer and two spray bottles with liquid inside them were not labeled...Working containers of cleaners and sanitizers from bulk supplies shall be labeled with common name of materials inside them...CDI by labeling containers.
1.0
37.
3-302.12; Core - Bottles of sauces, dressings, and breadings 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 - Wet and soiled wiping cloths throughout kitchen were not stored in sanitizer. One cloth was hanging over side of bucket (not completely in sanitizer). One wiping cloth bucket was stored directly on floor, and another sanitizer container was stored by food items...Moist/soiled wiping cloths used on equipment surfaces shall be kept in approved clean sanitizer between uses. Wiping cloth sanitizer containers shall be stored off the floor and used in a manner that prevents contamination of food and clean equipment/utensils...Store moist/soiled wiping cloths and sanitizer containers as stated above.
0.5
45.
4-904.11; Core - Many stacks of disposable cups were not covered/protected...Single service disposable food/beverage utensils shall be handled, displayed and dispensed so contamination of food and lip-contact surfaces is prevented...Keep cups in approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks.
0.5
47.
4-501.11; Core - Some wire shelves were rusty or peeling...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved ones.
0.0
47.
4-101.19; Core - Many shelves were lined with soiled/damaged absorbent cardboard...Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth materials...Remove cardboard from shelving. Consider using nonabsorbent vinyl liners or plexiglass on shelves instead.
0.0
47.
4-205.10; Core - Black and Decker drill with long mixer piece were found in kitchen...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...Remove this equipment from establishment.
0.0
49.
4-601.11(B) and (C); Core - Several shelves, push carts, cooking equipment exteriors, refrigerator and freezer interiors/exteriors were soiled. Some old sticky residues were on food container exteriors...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/utensils above. Remove all sticker residues from containers during the cleaning process.
0.5
55.
6-501.12; Core - Sides/edges of bathroom doors and front interior cabinet under soda machine (including drain line and drain) were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...DISCUSSION: Train all food workers on proper handwashing at approve handwashing sink--never at food preparation sinks or 3-compartment sink. Hands shall be washed using soap and warm water for 10-15 seconds, rinsed and then dried with a paper towel--not a cloth towel. Use paper towel to turn off faucet knobs to prevent recontamination of hands. Remember that after contaminated gloves are removed from hands and discarded, hands must be washed before putting on clean gloves or touching clean equipment/utensils in kitchen...Personal foods and utensils must be kept below and away from restaurant's food and equipment/utensils and should be marked as "Personal items only". Keep all personal electric equipment (such as blenders, etc.) at home.
Location: 3901 CAPITAL BLVD Suite 117 RALEIGH, NC 27604-3487 Facility Type: Restaurant Inspection Date: 01/10/2023
Score: 95.5
#
Comments
Points
6.
2-401.11; Core; Closed employee beverages were stored in the fish prep cooler above food. Employee beverages shall be stored in order to prevent the contamination of food, equipment, and clean utensils. CDI: Beverages were relocated.
0.0
15.
3-304.15 (A); Priority; An employee rinsed a towel at the sink, wrung water out, placed it on the table, and did not discard the gloves they were wearing after this. Single-use gloves shall be used for only one task and discarded when damaged, soiled, or when interruptions in the operation occur. CDI: Education given. Gloves discarded.
0.0
16.
4-601.11 (A); Priority Foundation; A bowl for the meat grinder and a vegetable slicer that were stored as clean under the prep table had dried food debris in them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Soiled utensils were sent back to dish to be cleaned and sanitized.
0.0
19.
3-403.11; Priority; Rice in a warmer measured 90-100F and then 124F after an hour (2 hours after the initial reheat). TCS foods cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach 165F within 2 hours. CDI: Rice was voluntarily discarded and remade.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Food in the grill, flip-top prep cooler measured 43-46F. Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: This cooler had its lid left open after earlier prep work and gaps from missing pans were letting the air flow out. Gaps were filled, lid was closed, and foods were allowed to cool.
1.5
33.
3-501.15; Priority Foundation; Recently cooked wings were sitting in a deep, covered bus tub in the walk-in cooler...Cooling shall be accomplished using rapid cooling methods, such as: placing the food in shallow pans, cooling in smaller portions, stirring the food in a container on an ice bath, or using ice as an ingredient and the containers should be loosely covered...CDI: Containers of wings were left uncovered and placed in the freezer for a brief period to cool.
0.5
41.
3-304.14; Core; Wet wiping cloths throughout the kitchen were not stored in sanitizer...In-use wiping cloths used on equipment surfaces shall be held in a chemical sanitizer solution at the proper concentration (50-200ppm for chlorine according to EPA guidelines)...CDI: Sanitizer buckets were filled and towels placed inside.
0.5
47.
4-205.10; Core; A Black and Decker drill with an extended metal mixing bit was found and said to be used for mixing wing sauce...Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer's intended use and certified or classified for sanitation by an ANSI accredited program or meet parts 4-1 and 4-2 of the Food Code...Obtain an immersion blender or other device suitable for food work.
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
Location: 3901 CAPITAL BLVD Suite 117 RALEIGH, NC 27604-3487 Facility Type: Restaurant Inspection Date: 07/14/2022
Score: 97
#
Comments
Points
28.
7-102.11; Priority Foundation; Three spray bottles of variously colored liquids stored underneath the 3 comp sink with bulk bottles were not labeled. Working containers of toxic/poisonous chemicals taken from bulk shall be labeled with the common name of the chemical. CDI: Bottles were labeled.
1.0
33.
3-501.15; Priority Foundation; Recently cooked wings were sitting in a deep, covered bus tub in the walk-in cooler. Cooling shall be accomplished using rapid cooling methods, such as: placing the food in shallow pans, cooling in smaller portions, stirring the food in a container on an ice bath, or using ice as an ingredient and the containers should be loosely covered. CDI: Portions were split and the containers were left uncovered.
0.5
39.
3-305.11; Core; A bucket of wings awaiting the fryer was sitting on the floor. 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, and at least 15 cm (6 inches) above the floor. CDI: Bucket placed on the lower shelf of a table.
0.0
41.
3-304.14; Core; Wet wiping cloths throughout the kitchen were not stored in sanitizer. In-use wiping cloths used on equipment surfaces shall be held in a chemical sanitizer solution at the proper concentration (50-200ppm for chlorine according to EPA guidelines). CDI: A solution of 200 ppm chlorine was mixed and new cloths were placed inside.
0.5
47.
4-205.10; Core; A Black and Decker drill with an extended metal mixing bit was found and said to be used for mixing wing sauce. Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer's intended use and certified or classified for sanitation by an ANSI accredited program or meet parts 4-1 and 4-2 of the Food Code. Obtain an immersion blender or other device suitable for food work.
0.5
56.
6-403.11; Core; Employee items--such as foods, ingredients, and water bottles--are strewn throughout the facility in various locations. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, and linens can not occur. Keep all employee items in designated areas.
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
Location: 3901 CAPITAL BLVD Suite 117 RALEIGH, NC 27604-3487 Facility Type: Restaurant Inspection Date: 02/24/2022
Score: 96
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not have a written procedure for the cleanup of these events. All facilities are required to have written procedures to follow when responding to a vomiting or diarrheal event in the establishment. New item added to the adoption of the 2017 Food Code. CDI: No points taken and facility has been sent the template provided by the State for future inspections.
0.0
16.
4-601.11 (A); Priority Foundation; The deli slicer had food debris dried on the blade and built up underneath the handle. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Employees were shown how to disassemble the slicer and told to wash & sanitize each individual piece.
1.5
23.
3-501.17; Priority Foundation; Boneless chicken, pasta, and milk that were cooked/opened the previous day were not date marked. 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: Owner educated and items date marked.
1.5
39.
3-307.11; Core; A hose was being ran from the mop sink to the 3 comp sink and being used as a sprayer for rinsing dishes. Food shall be protected from miscellaneous sources of contamination. CDI: Employees educated on the possibilities of contamination and using the spray hose at the 3 comp sink.
0.0
43.
3-304.12; Core; A rice scoop and other scoops in dry goods bins were stored with the handles touching the foods. Utensils may be stored in foods with their handles above the top of the food or on a clean portion of equipment. CDI: Utensils were adjusted.
0.5
44.
4-903.11(A), (B) and (D); Core; Numerous stacks of cleaned plastic containers were stacked while wet. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Allow all dishes to air dry before stacking them.
0.5
47.
4-205.10; Core; A Black and Decker drill with an extended metal mixing bit was found and said to be used for mixing wing sauce. Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer's intended use and certified or classified for sanitation by an ANSI accredited program or meet parts 4-1 and 4-2 of the Food Code. Obtain an immersion blender or other device suitable for food work.
0.0
48.
4-501.17; Priority Foundation; The dishwasher was using a small bucket of soapy water to wash the dishes. The wash compartment of a sink shall contain a wash solution of soap, detergent, or other suitable cleaner when used for warewashing. CDI: Employee was educated on filling the compartment with hot water, adding detergent, and submerging soiled items.
0.0
56.
6-403.11; Core; Employee items--mainly foods and ingredients--are strewn throughout the facility in various locations. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, and linens can not occur. Keep all employee items in designated areas.
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 Still working with new Owner on safe handling practices and communicating with Spanish speaking employees. Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
Location: 3901 CAPITAL BLVD Suite 117 RALEIGH, NC 27604-3487 Facility Type: Restaurant Inspection Date: 09/24/2021
Score: 97
#
Comments
Points
General Comments
Report e-mailed to abwraleigh@gmail.com Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155 PIC educated on many topics. Come to me with any other questions you may have. Follow-Up: 10/04/2021
