|
5
|
0
|
Food properly stored, thawed, prepared, cooked, cooled, handled, served, transported, packaged and identified; only supervised children in kitchen; water from a handwash lavatory not consumed or used for bottle warming:. 2804, .2806, .2808, .2836 |
No |
No
|
No |
15A NCAC 18A .2806 (a) Once pre-packaged food has been opened, the food shall be stored in clean, resealable bags or containers made of plastic or glass that are tightly covered and manufactured for the purpose of food storage. Observed vanilla wafers opened in unsealed container. Needs to be in resealable bag or container. |
|
7
|
0
|
Thermometers provided, accurate: .2804, .2807, .2808, .2836 |
No |
No
|
No |
15A NCAC 18A .2807 (h) Metal stem-type, thin probe, numerically scaled indicating product thermometers, accurate to ± 3 degrees Fahrenheit shall be used to ensure the maintenance of the internal cooking temperatures of all potentially hazardous foods required under this Rule. Observed facility does not have a thin probe thermometer. Needs a thin probe thermometer. |
|
15
|
6
|
Hot water supplied and maintained in the kitchen: .2815, .2836 |
No |
No
|
No |
15A NCAC 18A .2815 (e) (e) Hot water used for cleaning and sanitizing utensils and laundry shall be provided at a minimum temperature of 120 degrees Fahrenheit at the point of use. Observed water temperature at kitchen sink reach only 116/117 F. Needs to be 120F minimum in kitchen and 80-110 at sinks accessible to children. PROVISIONAL ITEM |