| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Proper handwashing procedure: .2803, .2836 |
No |
No
|
No |
General Comment:
15A NCAC 18A.2803 (e). Handwashing procedures 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 fingernails and between fingers; (4) rinsing the hands under tempered water 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. - Observed teacher washed her hands after changing diaper and turn off the faucet knob with bare hand. Proper hand washing discussed with teacher and hands washed properly after. Ensure to follow proper hand washing procedures correctly to avoid any possible contamination. |
|
4
|
0
|
Potentially hazardous foods meet storage and holding temperatures; bottles, lunches refrigerated at 45º F or below: .2804, .2806, .2808, .2836 |
No |
No
|
No |
GC:
15A NCAC 18A .2806 (h) The temperature of potentially hazardous food provided by the child care center for consumption by children shall be 45 degrees Fahrenheit or below, or at 135 degrees Fahrenheit or above at all times, including field trips, catering events, and outdoor service, except during periods of preparation and service immediately prior to consumption. - Observed food in children lunch containers holding temperature 110F -120F in the hot holding unit in the kitchen. According to the chef, food brought from home to the center, get refrigerated in the morning, and 2 hours prior to serving time, food was put in the hot holding unit to bring up to temperature before serving. Proper way to heat/reheat foods discussed with chef and director at the time of inspection. All hot holding food shall at least 135F or above.
15A NCAC 18A. 2807 (f) Potentially hazardous foods that require cooking prior to consumption and cook in the microwave oven shall be heated to an internal temperature of at least 165F- Chef, director and EHS discussed ways and proper ways to heat/reheat food that was brought to center from home. And how to keep all potential hazardous foods in the temperature required. |
|
7
|
0
|
Thermometers provided, accurate: .2804, .2807, .2808, .2836 |
No |
No
|
No |
GC:
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 kitchen without thin probe thermometer, the one that is available in the kitchen has no batteries. The new one will arrive tomorrow. |
|
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 |
15A NCAC 18A .2812 (e) Multi-service articles, including highchair feeding trays, shall be washed, rinsed and sanitized in the child care center kitchen after each use. - Observed high chair tray need better cleaning at the back crevices. According to teacher spoons and rubber bibs in the infant room get clean at the sink in the classroom. All multi-service articles need to be wash, rinse and sanitize properly in the kitchen after each use. |
|
22
|
3
|
Soap, approved hand drying devices, toilet tissue paper available: .2817, .2818, .2836 |
No |
No
|
No |
15A NCAC 18A .2818 (d). Liquid soap and disposable towels or other hand-drying devices shall be provided at every handwash lavatory area. - Observed no soap and paper towels available at the food prep hand washing sink in the infant room. According to teachers, all hand washing happens at the diaper hand washing sink. EHS discussed with teachers and director, food prep hand sink is to be used for hand wash when preparing food. And diaper hand sink is for handwashing after diapers changing.
Observed no paper towels available at food prep sink in the otter room. Ensure to provide all hand washing supplies at all hand sink at all time. |
|
26
|
2
|
Approved cleaning solution and approved disinfectant provided; test kit available when required: .2817, .2818, .2819, .2820, .2836 |
No |
No
|
No |
15A NCAC 18A .2812 (i) An approved disinfectant shall be provided for cleaning purposes. When a chlorine solution is prepared by a child care center employee for use as an approved disinfectant, then the solution shall be prepared for use within 24 hours, and a testing method shall be used to ensure compliance with the prescribed chlorine concentration (500 -800 ppm). - Observed disinfectant solution spray bottle in infant room with concentration of 100 ppm. Ensure to prepared/ changed fresh solution to use within 24 hours and correct strength between 500-800 ppm. |
|
29
|
0
|
Hazardous products properly stored and locked: .2820 |
No |
No
|
No |
GC:
15A NCAC 18A .2820 (b) (c). All hazardous items must be stored behind lock and key. A locked kitchen is not considered to be a locked storage room or cabinet for the purpose of this rule - Observed container of Clorox in the kitchen not being lock away in the storage room. Hazardous items and how to store them discussed with chef and director at the time of inspection. Clorox container put away in the locked storage room inside the kitchen at the time of inspection. |
|
30
|
3
|
Non-hazardous products properly stored: .2820 |
No |
No
|
No |
15A NCAC 18A .2820 (c). Non-aerosol sanitizing solutions, approved disinfectants, detergent solutions, hand antiseptics, and hand lotions shall be kept inaccessible to children when not in use by storing the items 5 ft above the floor or behind lock and key.- Observed hand lotion on a desk in the common room, and in the basket on the kitchen table- stored below 5ft. Observed bulk hand soaps in the cabinet before 5ft in Grownfish room. Ensure to put all non hazardous items at 5ft or above at anytime. Keep inaccessible to children. |
|
35
|
0
|
Mouth-contact surfaces cleaned and sanitized in rooms designated for children who are not toilet trained: .2822, .2836 |
No |
No
|
No |
GC:
15A NCAC 18A .2822 (a). In rooms designated for children who are not toilet trained, toys and other mouth-contact surfaces that are used by children shall be cleaned and then sanitized after each use and when visibly dirty. Toys and other mouth-contact surfaces shall be cleaned and sanitized as follows:
(1) the items shall be scrubbed in warm, soapy water, using a brush to reach into any crevices;
(2) the items shall be rinsed in clean water;
(3) the items shall be submerged in a sanitizing solution for at least two minutes or in accordance with the instructions on the label of the sanitizing solution; and
(4) the items shall be air dried.
- According to teacher dirty toys were collected and put in dirty bin and get clean at the end of the day. Teacher spray sanitizer solution on toys (that cannot not be submerged in water) after washed/rinsed. EHS discussed with teacher and director, all toys that can be in the water should be submerged in sanitizer solution for at least 2 minutes and let air dry after. Ensure to use correct strength of sanitizer solution when cleaning toys. |
|
42
|
0
|
Designated area for sick children; maintained as required; written procedures for vomiting or diarrheal events: .2827, .2836 |
No |
No
|
No |
GC:
15A NCAC 18A .2827 (d). The child care center shall have written procedures that employees shall follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the center. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of
employees, children, food, and surfaces to vomitus or fecal matter. - Observed the facility without vomiting and diarrhea written procedures. EHS emailed the plan and poster to director at the time of inspection. |