|
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 oven drawer, pull out drawers/containers and inside microwave collecting residue.
**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).
**Non-food-contact surfaces of equipment shall be cleaned at such intervals as to keep them in a clean and sanitary condition. 15A NCAC 18A .1618 (c ). |
|
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 shower head and shower curtain collecting residue.
**Toilet, hand washing, bathing, and laundry facilities shall be kept clean and in good repair. 15A NCAC 18A .1610 (a). |