|
3
|
4
|
FOOD SUPPLIES PROTECTION: All food clean, wholesome, no spoilage 6 (.1619) Adequate during storage/preparation/serving, potentially hazardous food 45° or 140°F above 5; refrigerators with temps 2; meat products cooked; meat products handled as required, no re-serving food 4; food stored above floor protected 2; No animals 4 (.1620) |
No |
No
|
No |
Observed eggs stored over ready to eat foods in refrigerator door.
All perishable foods shall be stored at such temperatures as will protect against spoilage. All potentially hazardous food shall be maintained at safe temperatures (45° F. or below, or 140° F. or above) except during necessary periods of preparation and serving. 15A NCAC 18A .1620 (a). |
|
8
|
2
|
TOILET: HANDWASHING: LAUNDRY AND BATHING FACILITIES: Toilet, lavatory and bathing facilities adequate 4; fixtures in good repair and kept clean 2; soap and towels provided 2 (.1610) |
No |
No
|
No |
Observed pitting hand sink faucets in bathrooms throughout. Observed hand sink in far hall restroom loose. Observed toilet in far hall with wood lid and tank rusting on top. Observe grout in back hall shower collecting residue.
Toilet, hand washing, bathing, and laundry facilities shall be kept clean and in good repair. 15A NCAC 18A .1610 (a). |