|
4
|
4
|
FOOD SERVICE UTENSILS/EQUIPMENT: Utensils/Equipment in good repair, clean 4; eating and drinking utensils clean, cleaned after each use; approved facilities 4; clean utensils properly stored 2; substances containing poisonous material not used 6; disposable properly stored/handled, used once 2 (.1618) |
No |
No
|
No |
Observed the microwave interior surface was severely damaged. Replace microwave.**All equipment and utensils shall be so constructed as to be easily cleaned and shall be kept in good repair. 15A NCAC 18A .1618 (a). |
|
9
|
2
|
BEDS: LINEN: FURNITURE: All furniture, mattresses, linen, drapes, blinds and similar items in good repair and clean 2; bed linen changed as required 2; clean and soiled linens properly stored and handled 2 (.1617) |
No |
No
|
No |
Observed a mattress in a resident's room was stained/damaged and in need of replacing, some bedroom furniture and blinds were dusty, the dining room chair cushions were stained, exterior chairs with surface damage and water soaked, and the living room couches with damaged surface.**All furniture, mattresses, curtains, draperies, and other furnishings shall be kept clean and in good repair. 15A NCAC 18A .1617 (a). |
|
10
|
2
|
STORAGE: MISCELLANEOUS: Rooms or areas provided for storage of clothes, personal effects, luggage, supplies and equipment kept clean 2; medications, cleaning supplies, pesticides and other hazardous products properly stored as required 4 (.1616) |
No |
No
|
No |
Observed the exterior storage shed was unorganized, items were stored on the floor, and the floors were dirty.**Rooms or spaces which are provided and used for the storage of clothing, personal effects, luggage, necessary equipment and supplies and for items not in routine use, shall be kept clean. 15A NCAC 18A .1616 (a).General Comment: Observed cooked chicken and corn bread were in the oven at room temperature from the previous night's dinner. **All perishable foods shall be stored at such temperatures as will protect against spoilage. Allpotentially 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). |