|
2
|
5
|
Proper handwashing procedure: .2803, .2836 |
No |
No
|
No |
Observed teacher in Suite 150 not wash her hands nor the child's hands properly. The teacher also turned the water off with her bare hands after washing them.Handwashing procedure shall include: (1) using liquid soap and tempered water; (2) rubbing hands vigorously with soap and tempered water for 15 seconds; (3) washing all surfaces of the hands, to include the backs of hands, palms, wrists, under fingernailsand between fingers; (4) rinsing well for 10 seconds; (5) drying hands with a paper towel or other hand-drying device; and (6) turning off faucet with a paper towel or other method without recontaminating hands. 15A NCAC 18A .2803 (c). |
|
13
|
3
|
Proper storage and handling of clean equipment, utensils and single-service articles: .2809, .2810, .2812, .2814 |
No |
No
|
No |
Observed pans in the kitchen stored as clean collecting food debris.Protect food service equipment from contamination. 15A NCC 18A .2814 (a) and (b). |