|
7
|
2
|
Thermometers provided, accurate: .2804, .2807, .2808, .2836 |
No |
No
|
No |
Observed no thermometer in the kitchen. Ensure that thermometer is provided.
**Provide a numerically scaled metal stem-type thermometer accurate to 2°F. 15A NCAC 18A .2807 (h) |
|
12
|
4
|
Equipment, non-food contact surfaces clean; in good repair: .2809, .2810, .2812, .2814 |
No |
No
|
No |
Observed bottle warmers with build up and residue in room 1439. Ensure that they're being cleaned at a frequency high enough to avoid build up.
**Bottle warming equipment shall be cleaned and sanitized at least daily and when visibly soiled. 15A NCAC 18A .2810 (f) (1) and .2804 (d). |
|
16
|
4
|
Hot water supplied and maintained as required in all other areas: .2815, .2836 |
No |
No
|
No |
Observed hot water range from 113-118F during the inspection. The water temperature needs to be reduced to fall within compliance.
**Hot water shall be maintained between 80°F and 110°F at handwashing sinks accessible to children. 15A NCAC 18A .2815 (e). |