|
5
|
5
|
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 |
Observed drinking water being obtained from the hand sink.**Water from handwashing sinks shall not be used to prepare formula, mix dry cereals, or other foods. Food shall be free from spoilage, filth, or other contamination. 15A NCAC 18A .2804 (a) and .2810 (f). |
|
13
|
3
|
Proper storage and handling of clean equipment, utensils and single-service articles: .2809, .2810, .2812, .2814 |
No |
No
|
No |
Observed clean utensils stored over in contact with dishmachine trays and dish soap. Keep clean separation.**Protect food service equipment from contamination. 15A NCAC 18A .2814 (a) and (b). |
|
37
|
4
|
Easily cleanable, clean, and in good repair; carpets vacuumed as required and extraction cleaned; date cleaned___________: .2824, .2825, .2832, .2836 |
No |
No
|
No |
Observed stained ceiling tiles in resource room and lunchroom. Missing floor tile near dishmachine.**Keep all floors, walls, and ceilings, clean and in good repair. 15A NCAC 18A .2824 and .2825. |