SMALL BAR NODA

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P observed only hand sink and kitchen has no soap towels and food. Employee has already begun food preparation. CDI towels and soap provided.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. observed bottle opener stored at hand sink. CD 6-301.11 Provide soap for handwashing at each handsink. -Pf observed no soap at only hand sink and kitchen CDI soap provided 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed no towels for hand drying CDI provided

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P observed chili and marinara sauce, being reheated in food, warmer, table top, this equipment is not rated for reheating only for hot holding

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed chili at 115° and marinara at 101° CDI removed to oven for reheat For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed multiple opened TCS products at 38 to 41° with no date mark, including but not limited to cooked ham cooked wings and cooked hotdog. CDI allowed to date Mark. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . observed facility does not have thin diameter probe for tipping Food VR

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. observed employee backpack stored on bottom shelf with foods.