Location: 3004 Wake Forest RD Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 07/31/2024
Score: 95
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Several utensils and containers being stored as clean and in the process of sanitizing were observed with leftover food debris present. Equipment food contact surfaces shall be clean to sight and touch. CDI- all dishes were rewashed at the 3-compartment sink.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Chicken wings and tomato, bacon jam on the line were observed holding above 41F (see temperature chart). .Unless actively preparing or properly cooling, TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods.
1.5
24.
3-501.19; Priority Foundation; [Repeat] Blanched French fries were on TPHC with time stamp posted (incorrectly time labeled), but they and also tomato-bacon relish were not included on TPHC procedure sheet...TCS* foods using time as a public health control must have an approved written procedure with proper time stamp or method of recording when foods are to be discarded...CDI by updating laminated TPHC form to reflect all foods using TPHC and recording time by foods where needed. NOTE: As needed, remember that a different batch of fry baskets must have a different time stamp than the first batch.
1.5
49.
4-601.11(B) and (C); Core; Observed soiled push carts and cabinets under dining room beverage counter...Equipment non-food contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
Location: 3004 Wake Forest RD Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 01/26/2024
Score: 94.5
#
Comments
Points
10.
5-202.12; Core - Men's bathroom sink hot water did not exceed 95F...Hot water of at least 100F shall be provided at every handsink...Increase hot water to at least 100F at this handsink.
0.0
24.
3-501.19; Priority Foundation - Time as a public health control (TPHC) was being used for cut lettuce and cut tomatoes on main refrigerated make line top, but no time stamp (or other time recording) was placed on these foods. Also, blanched French fries were on TPHC with time stamp posted, but they and also tomato-bacon relish were not included on TPHC procedure sheet...TCS* foods using time as a public health control must have an approved written procedure with proper time stamp or method of recording when foods are to be discarded...CDI by updating laminated TPHC form to reflect all foods using TPHC and recording time by foods where needed. NOTE: As needed, remember that a different batch of fry baskets must have a different time stamp than the first batch.
3.0
42.
3-302.15; Core - Observed worker cutting onions directly out their original storage bag without washing...Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served or offered for human consumption in ready-to-eat form...CDI by having worker continue washing onions before cutting them.
0.5
44.
4-903.11(A), (B) and (D); Core - Several clean food containers were stacked while wet, and covered orange salad spinner was wet inside (while stored as clean)...Cleaned equipment and utensils shall be stored in self-draining position that allows air drying...Separate wet containers so they completely air dry before stacking. Uncover and invert salad spinner so it air dried completely before covering.
0.5
45.
4-903.11(A) and (C); Core - Some cardboard food containers had food contact sides up and unprotected...Single service disposable food/beverage containers shall be protected from contamination...Cover or invert disposable food/beverage containers on clean surfaces.
0.0
47.
4-502.11(A) and (C); Core - A few food containers and lids 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 shelving, interior fryer bottoms, metal cabinets under beverage service counter...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
53.
6-501.18; Core - In both bathrooms, toilet side ceramic bases were soiled...Plumbing fixtures such as toilets and urinals shall be kept clean...Increase cleaning frequency of toilets.
0.0
54.
5-501.113; Core - Lid on grease dumpster was open...Outside trash and recycling receptacles shall have tight-fitting lids and doors...CDI by closing lid.
0.5
54.
5-501.114; Core - Trash dumpster had missing drain plug...Trash/recycling receptacles with drains shall have plugs in place...Replace missing drain plug.
0.0
54.
5-501.116; Core - Exteriors and top of grease dumpster had significant old grease and debris/build-up...Trash/recycling receptacles shall be kept clean...Increase cleaning frequency of grease dumpster.
0.0
55.
6-501.11; Core - When hot and cold water knobs at mop sink/can wash were completely turned off, water continued to flow through hose (after splitter levers were opened). Caulk was damaged/missing in vent hood corners...Physical facilities shall be kept in good repair...Repair leaking mop sink/can wash faucet, replace damaged caulk where needed.
0.5
55.
6-501.12; Core - Observed soiled around hoses/cords behind dining area beverage counter and soiled ceiling vent grates in kitchen...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...CFPM: Robert Ainsworth, 6-2-2027
Location: 3004 Wake Forest RD Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 08/30/2023
Score: 93.5
#
Comments
Points
21.
3-501.16(A)(1); Priority - Several hot TCS* foods (not on time control) were below 135F (see temperature chart)...After properly reheating or cooking, hot TCS* foods shall be maintained at 135F or above throughout entire product until served...CDI by voluntarily discarding foods at incorrect temperatures.
1.5
22.
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods (not on time control) were above 41F (see temperature chart)...Unless actively preparing or properly cooling, TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods.
1.5
24.
3-501.19; Priority Foundation - Time as a public health control (TPHC) was being used for cut lettuce, cut tomatoes and tomato-bacon relish on main refrigerated make line top, but no time stamp (or other time recording) was placed on these foods. Also, blanched French fries were on TPHC with time stamp posted, but they were not included on TPHC procedure sheet...TCS* foods using time as a public health control must have an approved written procedure with proper time stamp or method of recording when foods are to be discarded...CDI by updating TPHC forms to reflect all foods using TPHC and placing time stamps or recording time by foods where needed. NOTE: Remember that a different batch of fry baskets must have a different time stamp than the first batch.
1.5
33.
3-501.15; Priority Foundation - Cut tomatoes in walk-in cooler were cooling in covered containers, containers were stacked on top of each other, and tomatoes did not cool fast enough to meet time-temperature cooling parameters (see temperature chart)...When cooling TCS* foods, use shallow containers (2-4 inch food depth), separate into smaller or thinner portions, arrange in equipment to provide maximum heat transfer and or loosely cover or completely uncover if there's no overhead contamination...CDI by changing cooling methods for faster cooling by separating containers and uncovering them. NOTE: Cut lettuce must also be cooled in the same manner above.
0.5
41.
3-304.14; Core - Several moist/soiled wiping cloths were on counter tops...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled cloths as stated above.
0.5
44.
4-901.11; Core - Observed worker use cloth towel to dry a wet lid...After cleaning and sanitizing equipment and utensils, they shall be air dried--not towel dried...CDI by informing PIC of requirement and worker discontinued using towel to dry utensils.
0.0
47.
4-101.19; Core - Several shelves, storage containers, and holders used to store food containers, clean equipment, etc. were lined with cloth towels and paper that were soiled in most places...Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth materials...Do not line shelves, storage containers with paper or cloth.
0.0
49.
4-601.11(B) and (C); Core - Observed interiors of a few refrigerators (including accumulated condensation at bottom), cabinets under dining room beverage counter...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.0
54.
5-501.114; Core - Trash dumpster had missing drain plug...Trash/recycling receptacles with drains shall have plugs in place...Replace missing drain plug.
0.5
54.
5-501.116; Core - Exteriors and top of grease dumpster had old grease and debris/build-up...Trash/recycling receptacles shall be kept clean...Increase cleaning frequency of grease dumpster.
0.0
54.
5-501.113; Core - Lid on grease dumpster was open...Outside trash and recycling receptacles shall have tight-fitting lids and doors...CDI by closing lid.
0.0
55.
6-501.11; Core - When hot and cold water knobs at mop sink/can wash were completely turned off, water continued to flow through hose (after splitter levers were opened). Some baseboard tiles were missing along exterior of walk-in cooler. Caulk was damaged/missing in vent hood corners...Physical facilities shall be kept in good repair...Repair leaking mop sink/can wash faucet, replace damaged baseboard tiles and caulk where needed.
0.5
55.
6-501.12; Core - Observed soiled flooring under dining area beverage counter and soiled ceiling vent grates in kitchen and bathrooms...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above.
0.0
55.
6-501.16; Core - A few wet mops were stored with handles up and handles down in mop sink basin...After use, wet mops shall be positioned so they air dry without soiling walls, equipment or supplies...Hang wet mops with handles up and mop heads down, draining into mop sink basin.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods
Location: 3004 Wake Forest RD Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 06/13/2023
Score: 96
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority - Hash browns on make line top were 51-54F...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less or time as a public health control can be used...CDI by properly refrigerating hash browns. NOTE: After preparation, it is not recommended to place TCS* foods in refrigerated make line top areas unless food is 41F or less throughout entire product. Use calibrated thermometer to ensure proper temperatures.
0.0
24.
3-501.19; Priority Foundation - Time as a public health control (TPHC) was being used for all foods on refrigerated make line top (according to completed form posted), including tomato relish, but no time stamp was placed on these foods. Also, blanched French fries were on TPHC with time stamp posted, but they were not included on TPHC procedure sheet...TCS* foods using time as a public health control must have an approved written procedure with proper time stamp or method of recording when foods is to be discarded...CDI by updating TPHC forms to reflect all foods using TPHC and placing time stamps by foods where needed.
1.5
36.
4-204-112; Core - One refrigerator did not have an exterior or interior thermometer...Mechanical refrigeration shall have a thermometer on exterior or inside with thermometer located in warmest part of unit...Provide thermometer in refrigerator that is accurate to plus or minus 3 degrees F. Air temperature must be 41F or less.
0.5
38.
6-501.115; Priority Foundation - Observed customer come inside restaurant with a small live dog. No employees inquired about whether the dog was a service animal...Unless a dog is a service animal accompanying a person with disabilities, live animals may not be allowed on the premises of a food establishment...CDI by informing PIC of requirement and providing ADA information on service animals. By end of inspection, customer with dog had left the indoor premises.
0.0
40.
2-303.11; Core - At least one food worker was wearing a wrist watch 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 workers to remove all jewelry from arms and hands except for a plain ring.
0.0
45.
4-904.11; Core - Several disposable beverage cups were stored with unprotected lip-contact rim surfaces...Single service disposable food/beverage containers shall be displayed and dispensed so contamination of food/beverage and lip-contact surfaces is prevents...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.
4-502.11(A) and (C); Core - Handles on a few dispensing tongs were damaged/cracked...Food service utensils shall be kept in good repair...Discard damaged tongs.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled push carts and cabinets under dining room beverage counter...Equipment non-food contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
54.
5-501.113; Core - Outside trash and recycling dumpsters used by facility had open side doors and top lids...Outside trash/recycling receptacles shall have tight-fitting lids and doors...Keep doors and lids closed when not in use.
0.5
54.
5-501.114; Core - Trash and recycling dumpsters had missing drain plugs...Trash/recycling receptacles with drains shall have plugs in place...Replace missing drain plugs.
0.0
54.
5-501.115; Core - Grease and debris was on ground around grease/oil dumpster...Refuse, recycling areas shall be kept clean...Remove grease and debris from ground and properly dispose of it.
0.0
55.
6-501.11; Core - When hot and cold water knobs at mop sink/can wash were completely turned off, water continued to flow through hose (after splitter levers were opened). At least one kitchen floor tile was damaged/cracked. Caulk was damaged/missing in vent hood corners...Physical facilities shall be kept in good repair...Repair leaking mop sink/can wash faucet, replace damaged floor tile and caulk where needed.
0.5
55.
6-501.12; Core - Observed soiled kitchen floor corners and behind dining area beverage counter. Men's bathroom ceiling vent was 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...CFPM: Robert Ainsworth, Exp. 6-2-2027...DISCUSSION: Live animals are allowed inside a food service establishment in the following situations if the owner or operator does not permit animals to physically contact FOOD, serving dishes, UTENSILS, tableware, LINENS, unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES or other FOOD service items that may result in contamination of FOOD or FOOD-CONTACT SURFACES and does not permit animals to physically contact EMPLOYEES engaged in the preparation or handling of FOOD: (1) FISH or crustacea in aquariums or display tanks; (2) Patrol dogs accompanying police or security officers in offices and dining, sales, and storage areas; and sentry dogs in outside fenced areas; (3) SERVICE ANIMALS accompanying persons with disabilities in areas that are not used for FOOD preparation; (4) Dogs and cats in outdoor dining areas; provided that dogs and cats are physically restrained, and do not pass through any indoor areas of the FOOD ESTABLISHMENT. Except for SERVICE ANIMALS described in Subparagraph (3) of this Paragraph, nothing in this Rule prohibits a FOOD ESTABLISHMENT from prohibiting dogs and cats in outdoor dining areas; and (5) In areas that are not used for FOOD preparation, storage, sales, display, or dining, in which there are caged animals or animals that are similarly confined, such as in a variety store that sells pets or a tourist park that displays animals.
Location: 3004 Wake Forest RD Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 12/19/2022
Score: 99.5
#
Comments
Points
28.
7-102.11; Priority Foundation; An unlabeled spray bottle of colored liquid was hanging above the 3 comp sink. Working containers of toxic/poisonous chemicals taken from bulk shall be labeled with the common name of the chemical. CDI: Bottle was labeled.
0.0
44.
4-903.11(A), (B) and (D); Core; Plastic containers stored on the drying rack as clean were stacked together while still wet. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes before stacking them together.
0.5
General Comments
Report e-mailed to natalia@bfi1980.com and kevin@br1980.com Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
Location: 3004 Wake Forest RD Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 09/15/2022
Score: 99.5
#
Comments
Points
33.
3-501.15; Priority Foundation; Over stacked sliced tomatoes and lettuce cut today were cooling in plastic pans in the cold rail and portions measured 50F. 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: Upper portions were separated and allowed to cool. EHS recommended these items be placed on time if they are to be served immediately during lunch and not kept after/allowed to cool.
0.5
47.
4-502.11(A) and (C); Core; A few plastic pans that were stored as clean had small cracks in the bottoms. Utensils shall be maintained in good repair or discarded. CDI: Pans were voluntarily discarded.
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 Report e-mailed to PIC on file and kevin@br1980.com Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
Location: 3004 Wake Forest RD Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 06/08/2022
Score: 99.5
#
Comments
Points
28.
7-102.11; Priority Foundation; A couple of new spray bottles (filled with identifiable yellow cleaning liquid) on the hot line and near the register 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.
0.0
49.
4-601.11(B) and (C); Core; The burger topping flip-top cooler is collecting moisture and residue on the inside. The small flip-top cooler has light residue collecting over the drawers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, or residue.
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 & kevin@br1980.com; Updated health policy and State provided vomit cleanup plan also e-mailed. Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
Location: 3004 Wake Forest RD Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 03/07/2022
Score: 99.5
#
Comments
Points
44.
4-903.11(A), (B) and (D); Core; Dishes were found stacked together while still wet on the drainboard and the dish rack. 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.
4-502.11(A) and (C); Core; A few of the long plastic containers are cracked on the corners. Utensils shall be maintained in good repair or discarded. Facility has new pans on order.
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
Location: 3004 Wake Forest RD Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 10/08/2021
Score: 99.5
#
Comments
Points
44.
4-903.11(A), (B) and (D); Core; Cleaned large plastic containers and a couple of plastic hotel pans 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.
0.0
49.
4-601.11(B) and (C); Core; The onion ring flip-top cooler's gasket and the burger ingredients flip-top cooler are heavily soiled with residue buildup. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the gaskets and interiors of these units.
Location: 3004 Wake Forest RD Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 03/10/2021
Score: 98.5
#
Comments
Points
General Comments
Report and TPHC form for 1/2 & 1/2 e-mailed to PIC; natalia@bfi1980.com Inspector info:Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
Location: 3004 Wake Forest RD Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 04/17/2020
Score: 98.5
#
Comments
Points
General Comments
*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*
Location: 3004 Wake Forest RD Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 02/12/2020
Score: 99
#
Comments
Points
General Comments
*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*
Location: 3004 Wake Forest RD Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 11/25/2019
Score: 97.5
#
Comments
Points
General Comments
*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*
Location: 3004 Wake Forest RD Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 05/10/2019
Score: 96.5
#
Comments
Points
General Comments
*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.
Location: 3004 Wake Forest RD Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 01/16/2019
Score: 97.5
#
Comments
Points
General Comments
*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. Follow-Up: 01/26/2019
Location: 3004 Wake Forest RD Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 10/01/2018
Score: 99
#
Comments
Points
General Comments
*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
Location: 3004 Wake Forest RD Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 05/21/2018
Score: 99.5
#
Comments
Points
General Comments
*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.
Location: 3004 Wake Forest RD Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 12/29/2017
Score: 97.5
#
Comments
Points
General Comments
VR item must be corrected by 1/8/18 or an intent to suspend the operation permit must be issued. *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: 01/08/2018
