BARREL ROOM AT TRIPLE C

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs at the handsinks inside the female restroom. Obtain handwashing signs.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed bag of mozzarella cheese stored under multiple boxes of unwashed produce. Keep any RTE food items stored above unwashed produce to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed mandolin, ice cream scoop, and box grater all soiled with food debris on food-contact surfaces, stored on the clean dish rack. CDI: Items were moved to the 3-compartment sink to be washed/rinsed/sanitized. Observed black buildup on interior kickplate inside the ice machine. Increase cleaning frequency to prevent contamination. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw pork ribs stored over mozzarella cheese and sauces in the tall reach in. CDI: items rearranged. -1.5-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with heavy black build up behind the ice shield. Recommend to clean as often as needed. -1.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of pans at shelf. Ensure all utensils and equipment are full air dried before stacking. -0.5-

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed capped bottle of water on prep table. Moved to lower shelf.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thermometer in space. Obtain. Verification required.