|
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 eggs stored above ready to eat foods in master kitchen.**Raw meats, poultry, fish, shellfish, and eggs shall be stored on shelving beneath and separate from other foods. 15A NCAC 18A .2806 (f) |
|
12
|
4
|
Equipment, non-food contact surfaces clean; in good repair: .2809, .2810, .2812, .2814 |
No |
No
|
No |
Observed microwave with food debris, satellite kitchen.**Keep all non-food contact surfaces and equipment clean and in good repair. 15A NCAC 18A .2812 (f) and .2809 (1) and (3). |
|
30
|
3
|
Non-hazardous products properly stored: .2820 |
No |
No
|
No |
Observed hand sanitizer stored unlocked and below 5 feet in lobby and classroom #1.**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). |
|
32
|
3
|
Adequate linen provided and properly stored; adequate beds, cots, mats provided, in good repair, properly stored, labeled, spaced during use: .2821, .2836 |
No |
No
|
No |
Observed cots not labeled in room 1. Cots not spaced at least 18 inches apart during nap, all classrooms.**Children must be spaced at least 18 inches apart or separated by a partition while napping. 15A NCAC 18A .2821 (e).**All cribs, beds, cots and mats must be labeled with each individual child's name. 15A NCAC 18A .2821 (c ). |