3-302.11; Priority Foundation; Found a pan of raw shrimp stored below a pan of raw chicken in the walk-in cooler. Raw foods shall be separated based on species and final cook temperatures. CDI-Noted food rearranged
1.5
16.
4-501.114; Priority; Facility is out of Quat sanitizer solution at the 3-compartment sink. Facility typically uses both the 3-compartment sink and chlorine chemical dishmachine to wash, rinse and sanitize dishes. Quat sanitizer also used to fill the sanitizer buckets throughout the prep kitchen. Facility must maintain back-up Quat Sanitizer solution (200-400ppm) within the facility at all times. Follow up verification visit shall be completed by Tuesday June 4th. In the meantime, facility will sanitize all dishes at the chemical dishmachine.
1.5
23.
3-501.18; Priority; Found a container of hot dogs held past there 7 day limit (5/19). Ensure TCS items that are 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- item discarded.
0.0
23.
3-501.17; Priority Foundation; Noted containers sliced tomato, roasted peppers and opened package of sliced turkey were missing date marking labels in the 2-door reach in cooler and walk in cooler. Ensure TCS items that are 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- items relabeled.
1.5
47.
4-501.11; Core; The corner prep cooler is no longer working. No TCS currently stored in unit. Person in charge stated work order has already been placed to have unit repaired. Also noted ice build-up along the bottom of the walk-in freezer door panel. Discussed having heat strip below door panel assessed and repaired if needed. 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
55.
6-501.12; Core; Noted an accumulation of dust build-up along the ceiling space above the 3-compartment sink. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
2-102.12 (A); Core; There was no one present today that has passed an approved food safety managers' course. A person in charge that has passed an approved course must be present during all hours of operation.
1.0
16.
4-601.11 (A); Priority Foundation; Noted Quaternary Ammonium Sanitizer container empty at the 3-compartment sink. According to PIC work has been placed for back-up supply. Expected arrival time is Monday March 18th. In the meantime, the facility will run all dishes/ utensils through the chemical dish machine to sanitize. EHS shall follow-up Monday March 18th.
1.5
23.
3-501.18; Priority; Two containers of sliced turkey (3/7) and a bowl of tartar sauce (3/7) were held past the maximum 7-day limit. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- ITEMS DISCARDED
1.5
33.
3-501.15; Found two deep, tightly covered containers of cooked mixed vegetables and spaghetti sauce cooling in 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- Lids removed from noted items during cooling process
0.0
39.
3-305.11; Core; Box of bagged chips were stored on the floor in the dry ingredients room. Keep all food items at least 6 inches off the floor, in a clean, dry location to avoid the risk of contamination.
0.0
47.
4-501.11; Core; Condensation appears to be leaking from the condenser line in the walk-in freezer. Also noted gaskets are torn/split on the walk-in cooler unit. 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
47.
4-501.12; Core; The surfaces of the cutting boards observed heavily scored and are no longer cleanable. Ensure that cutting boards are resurfaced or replaced to prevent buildup. 4-501.12; Core; Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
0.5
49.
4-602.13; Core; Accumulation of dust coating the A/C vents in the prep kitchen. Also noted some sticky build up along the interior surface of the make line prep cooler unit. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
54.
5-501.113; Core; Sliding door left opened on outside dumpster. Keep sliding door closed in between use.
The interior baffle of the ice machine had visible accumulated debris. Ensure that all food contact surfaces are maintained clean. (*Ice used as a food ingredient)
4-601.11 (A); Priority Foundation;(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf
1.5
22.
3-501.16 (A)(2) and (B); Priority;
Deli meat, soft cheese(s), cooked eggs observed holding above minimum cold holding temperature of 41F. CDI: Soft cheese and deli meat discarded during inspection.
All TCS (temperature control safety) products held cold should be held 41F or below under refrigeration.
1.5
40.
Staff wearing bracelets, watches during production.
CDI - Bracelet removed during inspection.2-303.11; Core;Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
0.0
44.
Single service items in storage building, stored on floor. CDI: Operator placed boxes of single service items on shelving during inspection.
4-903.11(A), (B) and (D); Core;(A) Except as specified in ΒΆ (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and 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.
0.0
47.
The can opener blade was observed dull and not sharp. Increase frequency of blade change when observed dull.
4-501.11; Core;(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
0.0
47.
The surfaces of the cutting boards observed heavily scored and are no longer cleanable. Ensure that cutting boards are resurfaced or replaced to prevent buildup.
4-501.12; Core; Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
0.0
47.
The following items observed poor repair and may cause physical contamination during use: stir spatulas, lid to mixer (plastic), ice scoop holder on wall. Ensure that all utensils are maintained in good repair. 4-502.11(A) and (C); Core; (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded.
0.0
51.
The water lines under the dish area leaking water. Ensure that all plumbing is maintained in good repair.
5-205.15; A PLUMBING SYSTEM shall be:
(A) Repaired according to LAW; P and
(B) Maintained in good repair. Core;
0.0
54.
The dumpster receptacle does not contain a side door (missing)
5-501.15; Core;A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers.
0.5
55.
The flooring area under the dish machine has accumulation of debris. Increase cleaning frequency of buildup observed in these areas.
6-501.12; Core;(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean
0.5
56.
The mechanical ventilation hood for the dish machine is no longer in working condition. Ensure that sufficient ventilation is provided. 6-304.11; Core; Necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided.
0.0
General Comments
Plan for attention for the walk in floor for repair (*Steel plate starting to peel)
3-501.18; Priority; Found a case of containers with a "use by date' of 5/16/23 and a few bowls of soup with a discard date of 6/2/23 in the walk in cooler. In the Work top cooler, noted re-wrapped pack of roast beef with a 6/4/23 discard date and a container of sliced turkey with a discard date of 5/31/23. 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- Noted items discarded
1.5
28.
7-102.11; Priority Foundation; Found a three working spray bottles of chemical cleaner missing labels. Food employee unsure of what chemicals were in noted spray bottles. 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- spray bottles discarded.
1.0
36.
4-203.12; Priority Foundation; Noted ambient air thermometer damaged in the prep cooler located across from the cook station. Replace ambient air thermometer. I shall return by 6/15/23 to ensure thermometer replaced.
0.5
39.
6-404.11; Priority Foundation; In the dry storage area, found a couple of canned good items that are dented on the seams during inspection. Products that are held by the PERMIT HOLDER for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. Discussed having a designated storage space to place dented cans until they are discarded or sent back for credit.
0.0
41.
3-304.14; Core; Noted Quat sanitizer buckets reading at 0ppm during time of inspection. Further investigation determined the bulk Quat santizer dispenser was empty and needed to be replenished/replaced. Ensure Quat sanitizer maintained between 200-400 ppm for effective use. Check sanitizer buckets regulary with test strips to verify sanitizer solution concentration.
0.0
47.
4-205.10; Core; Observed an accumulation of ice build up along the bottom of the walk-in freezer door panel and drain line attached to the condensor unit. It appears the bottom door sweep and the condensor line need to be replaced for the walk-in freezer unit. EHS instructed PIC to place a work order have both noted areas repaired.
0.5
49.
4-601.11(B) and (C); Core; Observed some an accumulation of build-up on the prep cooler gaskets. Also noted some dried food debris on the exterior surface of the slicer unit. Increase frequency of cleaning for noted areas.
0.0
54.
5-501.110; Core; Multiple bags of trash were piled on the ground inside the outside dumpster corral. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents.
3-302.11; Priority Foundation; Noted packs of raw ground beef stored closely with bags of cut greens and tray of sweet potato pie slices was stored below raw sausage links in the walk-in cooler unit. Also noted raw shelled eggs below a container of sliced bread and margerine in the prep cooler unit. 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
28.
7-102.11; Priority Foundation; Found a small spray bottle of sanitizer solution missing a 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- Spray bottle relabeled.
0.0
36.
4-203.12; Priority Foundation; Noted ambient air thermometer missing for the prep cooler located across from the cook station. Replace ambient air thermometer.
0.5
39.
6-404.11; Priority Foundation; In the dry storage area, found a couple of canned good items that are dented on the seams during inspection. Products that are held by the PERMIT HOLDER for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. Discussed having a designated storage space to place dented cans until they are discarded or sent back for credit.
0.0
41.
3-304.14; Core; Noted wet wiping cloths were stored in soapy water. Ensure wet wiping cloths are stored in sanitizer solution in between use.
0.0
47.
4-205.10; Core; Found a crock pot stored on one of the prep counters. Crock Pot will need to be replaced with commerical, NSF/ANSI approved equipment. Crock pot was labeled "household use only".
0.5
54.
5-501.113; Core;Noted sliding doors left opened on the outside dumpster and recycables unit. Ensure doors and top lids are kept closed in between use on the outside garbage and recyclables dumpster.
0.0
54.
5-501.110; Core; Observed a old recliner and trash/ debris on the ground surrounding the outside dumpster unit. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents.
0.5
55.
6-501.12; Core; Observed some black grime build-up along the hard-to-reach floor spaces below the chemical dishmachine and FRP wall panel behind the dishmachine area. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
0.5
56.
6-403.11; Core; Noted multiple personal drinks stored on the prep surfaces and ontop of the bulk ice machine unit. Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination.
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
5-205.11; Priority Foundation; Observed a coffee filter stored in the handwashing sink located at the front-end wait-staff station. Ensure handwashing sinks are kept clear and easily accessible at all times. CDI- item removed.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed a few pans of pre-baked potatoes sitting on a speed rack at room temperature. Noted potatoes were reading between 52-51 F during time of inspection. Ensure all TCS items are kept at 41 F or below for cold holding. CDI- Education provided, item removed.
1.5
47.
4-501.11; Core; Need to replace the damaged or missing steam lid handles on the steam line. Ensure all equipment and utensils are kept in good repair.
0.0
49.
4-601.11(B) and (C); Core; Noted some sticky residue build up on the bottom shelving below the steam line unit. Also noted some crumb residue build up on the interior bottom surface of the prep cooler unit and top surface of the chemical dishmachine. Accumulation of dust build up noted on the vents above the bulk ice machine and top surface of the chemical dish machine.
0.5
54.
5-501.110; Core; Observed multiple mattresses, littler and discarded gloves on the floor surrounding the outside dumpster unit. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents.
0.5
54.
5-501.113; Core; Noted sliding doors left opened on the outside dumpster and recycables unit. Ensure doors and top lids are kept closed in between use on the outside garbage and recyclables dumpster.
0.0
55.
6-501.12; Core; Observed some grime build up along the hard-to-reach floor spaces below the chemical dishmachine and FRP wall panel behind the dishmachine area. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
0.0
56.
6-403.11; Core; Observed several snacks and personal beverages stored on the front end prep table surface located near the cook line. Ensure personal snacks and beverages are stored in a designated space to avoid the risk of contamination.
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
4-501.114; Priority; Chlorine sanitizer at dish machine is reading 0 ppm. Sanitizer must read 50-200 ppm at all times. Noted sanitizer line hooked up to a rinse additive as oppose to hypochlorite sanitizer concentration. Establishment shall use 3 compartment to to wash and sanitize multi-use utensils until dish machine repaired. Maintain sanitizer at correct concentrations. VERIFICATION required. I shall returnno later than October 7th to assess repairs to chemical dishmachine.
3.0
16.
4-601.11 (A); Priority Foundation; Noted some gummy/sticky build up on the can opener blade. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Instructed PIC to rewashed and sanitize.
0.0
23.
3-501.18; Priority; Noted a rewrapped pack or ready-to-eat sausage links date marked for 9-1-22 in the walk in cooler unit. Also noted a container of dice tomato mislabeled as shredded cheese with a date stamp of 9-10 in the tall reach in cooler. TCS/hazardous foods shall be discarded after 7 days of the preparation date/date removed from the manufacturer packaging or after the actual discard if it is marked accordingly. CDI- Noted items voluntarily discarded
1.5
49.
4-601.11(B) and (C); Core; Accumulation of dust build up noted on the vents above the bulk ice machine and top surface of the chemical dish machine. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.5
51.
5-203.14; Core; Hose connected to mop sink faucet, with the water not in use, while the spray nozzle was attached to the end of the hose. The current back flow is not designed for continuous pressure thus causing a steady leak between the hose and faucet connection. A backflow device shall be installed to meet application. Install a backflow designed for continuous pressure.
0.0
54.
5-501.114; Core; Drain plug is missing from the outside dumpster unit. Discussed contacting the City to request drain plug be replaced.
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 Follow-Up: 10/07/2022
4-501.114; Priority; Chlorine sanitizer bucket was empty and therefore concentration in dishwasher was less than 50 ppm. The approved concentration shall be 50-200 ppm. 3-comp quat sanitizer was out, and therefore not dispensing at correct strength. Quat sanitizer shall be 150-400 ppm. Corrected during inspection - new chlorine bucket for the dish-machine was brought in and new bucket for quat sanitizer at the 3-comp replaced also.
3.0
23.
3-501.17; Container of cut melons did not have a date mark. TCS/hazardous foods shall bare a date mark indicating the preparation date or date removed from the manufacturer packaging. Or a date indicating the correct discard date (7-day hold). Corrected during inspection - known prep date for the melons added to the container.
0.0
23.
3-501.18; Priority; Several items in a cold hold prep unit and one item in the walk-in cooler had a 5/12/22 date. TCS/hazardous foods shall be discarded after 7 days of the preparation date/date removed from the manufacturer packaging or after the actual discard if it is marked accordingly. Corrected during inspection - Sliced tomatoes, boiled eggs, cheese, and tomato paste were discarded voluntarily.
1.5
33.
3-501.15; Several food items prepared earlier were observed cooling with saran wrap tightly over product. 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 or 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 45/41 degrees F or less within 4 additional hours. Use calibrated metal stemmed food thermometer to ensure proper cool down. Once foods have cooled to 45/41 degrees F or less, they may be transferred to large containers and tightly covered. Recommend using shallow metal pans, and loosely cover cooling foods or completely uncover foods if there's no risk of overhead contamination. Corrected during inspection - saran wraps were loosely covered
0.0
49.
4-601.11(B) and (C); Core; Door seal in low boy cooler observed with residue build up, Ice-machine has caulking/seal starting to break off. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the above items.
0.0
55.
6-501.12; Core; Floors, walls, and ceiling in the dish-wash section observed with residue build up. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floors, walls and ceiling at the dishwashing section.
0.0
General Comments
Inspection led by Daniel Cortes No PIC sig due to covid-19
2-501.11; Priority Foundation; Facility does not have written procedures for vomiting or diarrheal events. Provide written procedures for employees to follow for vomiting or diarrheal events. REHS emailed manager a copy of written procedures to follow.
0.0
8.
2-301.14; Priority; A food service employee handled the faucet and items in the mop sink and continued to handle food in the prep area without washing his hands. Food service employees shall wash hands after engaging in activities that contaminate their hands. REHS spoke with the manager and this employee washed his hands.
2.0
16.
4-501.114; Priority; Quaternary ammonium sanitizer is less than 150ppm in the spray bottles. Sanitizer shall be mixed to the manufacturer's specifications. Sanitizer was remixed to the proper concentration.
1.5
28.
7-102.11; Priority Foundation; Sanitizer in a spray bottle labeled disinfectant cleaner. Working containers for storing chemicals such as cleaners and sanitizers when taken from bulk supplies shall be clearly and individually identified with the common name of the material. This sanitizer was voluntarily discarded.
0.0
41.
3-304.14; Core; Wiping cloth bucket has less than 150ppm of quaternary ammonium. Sanitizer solution in wiping cloth buckets shall be mixed according to the manufacturer's specified concentration. The quaternary ammonium sanitizer was remixed to the proper concentration.
0.5
45.
4-903.11(A) and (C); Core; Single service cups and lids stored in drawers with debris and waitress pads. Single service articles shall be stored in a clean dry location. Store single service articles where they are not exposed to splash, dust or other contamination. The above single service articles were voluntarily discarded.
0.5
47.
4-501.11; Core; Blown lights in the dish room, above the ice machine, by the main cook line and above the toilets in the men's and women's restrooms. 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
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 written procedures for vomiting or diarrheal events. Provide written procedures for employees to follow for vomiting or diarrheal events. REHS emailed manager a copy of written procedures to follow.
0.0
15.
3-302.11; Priority; Raw chicken above raw salmon on a speed rack in the prep area. Raw salmon is above cooked ham and turkey in the walk-in cooler. Raw salmon that had been opened next to souffle in the walk-in freezer. Store all food according to final cook temperatures in refrigeration units and in freezers once opened. Go to www.wakegov.com/food to find a poster on how to store foods according to final cook temperatures. The above items were re-arranged according to final cook temperatures.
1.5
23.
3-501.17; Priority Foundation; Pasta sauce and opened hotdogs are not date marked in the walk-in cooler. Date mark time/temperature control for safety food for up to 7 days when refrigeration units are 41F or below. The above items were date marked during the inspection.
1.5
37.
3-302.12; Core; Unlabeled flour and bread crumbs in containers. Once food has been taken out from the original packaging such as herbs, flour and spices label the common name of the food. The above items were labeled during the inspection.
0.0
41.
3-304.14; Core; Wiping cloth bucket has 0ppm of quaternary ammonium. Store wiping cloths in sanitizer mixed to the manufacturer's specifications. The sanitizer was remixed to the proper concentration.
0.5
45.
4-903.11(A) and (C); Core; Single service articles stored not in plastic sleeves and next to keys. Single service articles shall be stored in a clean dry location. Store single service articles where they are not exposed to splash, dust or other contamination. The above single service items were placed in plastic sleeves during the inspection.
0.5
55.
6-501.12; Core; The wall behind the knife rack has build up. The floors beneath the prep sinks have build up. 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
No signature of recipient due to COVID-19 pandemic. REHS was unable to digitally sign.
*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.
