|
7
|
2
|
Thermometers provided, accurate: .2804, .2807, .2808, .2836 |
No |
No
|
No |
Repeat non-compliance: Observed no metal stem thermometer in kitchen.
Facilities shall maintain an accurate and calibrated metal stem thermometer. 15A NCAC 18A .2807 (h) and .2809 (12). |
|
10
|
5
|
Food contact surfaces properly washed, rinsed, sanitized and air dried; single-service articles not re-used: .2809, .2810, .2812, .2814 |
No |
No
|
No |
Observed can opener blade collecting residue.
Multi-service utensils must be washed, rinsed, and sanitized after each use. 15A NCAC 18A .2812 (e) |
|
26
|
2
|
Approved cleaning solution and approved disinfectant provided; test kit available when required: .2817, .2818, .2819, .2820, .2836 |
No |
No
|
No |
Observed disinfectant in 2's and 3's classroom below 250.
Prepare disinfectant between 500-800 ppm chlorine daily. 15A NCAC 18A .2819 (c ) and .2801 (7). |
|
30
|
3
|
Non-hazardous products properly stored: .2820 |
No |
No
|
No |
Obsreved sanitizer below 5 feet in kitchen.
Approved non-hazardous products must be stored 5 ft above the floor or behind lock and key. 15A NCAC 18A .2820 (b), (c ) and (d).] |