|
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 |
Label all food brought from home with the child’s name and the date that the food was brought into the facility. 15A NCAC 18A .2804 (f). Observed some lunches brought children’s home stored in dorm refrigeration units in the following classes with no date/name: 101 and 103. |
|
12
|
0
|
Equipment, non-food contact surfaces clean; in good repair: .2809, .2810, .2812, .2814 |
No |
No
|
No |
Keep all non-food contact surfaces and equipment clean and in good repair. 15A NCAC 18A .2812 (f) and .2809 (1) and (3). Observed yellow build up on flooring on dorm refrigeration unit stored in classroom 102. |
|
16
|
0
|
Hot water supplied and maintained as required in all other areas: .2815, .2836 |
No |
No
|
No |
Hot water shall be maintained between 80°F and 110°F at handwashing sinks accessible to children. 15A NCAC 18A .2815 (e). Observed hot water reach 67F at handsink in classroom 103. |
|
30
|
3
|
Non-hazardous products properly stored: .2820 |
No |
No
|
No |
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). Observed hand sanitizer stored below 5 feet in classroom 102.
*NOTE: Report emailed to: hillaryb.bost@cms.k12.nc.us |