|
3
|
5
|
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 milk thawing in kitchen sink at 54F. CDI-disposed of. Scoop handle down in dry cereal.**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).**Potentially hazardous frozen food shall be thawed at refrigerator temperatures of 45° F. or below; or quick-thawed as part of the cooking process; or by a method approved by the sanitarian. 15A NCAC 18A .1620 (a). |
|
8
|
4
|
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 shower curtain with stains/build-up. No paper towels in kitchen.**Each resident will be provided soap and individual towels. These towels will be stored separately after being used. 15A NCAC 18A .1610 (b).**Toilet, handwashing, bathing, and laundry facilities shall be kept clean and in good repair. 15A NCAC 18A .1610 (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 boxes stored on floor in common closets.**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). |