|
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 |
Observed containers of food stored in laundry room. Chemicals are stored in laundry. Discontinue storing food in room with hazardous chemicals.
All food shall be stored and handled in a manner that protects it from contamination. 15A NCAC 18A .2806 (d),(f), .2807 (b), and .2808 (e). |
|
11
|
2
|
Approved sanitizer provided;test kit available: .2809, .2810, .2812, .2814 |
No |
No
|
No |
Observed sanitizer 250-275ppm in all classes. Repeat.
Prepare a wipe-on or spray-on sanitizer daily at 50 to 200 ppm chlorine. 15A NCAC 18A .2812 (d) |
|
12
|
4
|
Equipment, non-food contact surfaces clean; in good repair: .2809, .2810, .2812, .2814 |
No |
No
|
No |
Observed debris in seat part of high chairs in infants room 101.
Keep all food service equipment clean and in good repair. 15A NCAC 18A .2812 (f) |
|
17
|
6
|
Hot water in excess of 120ºF not allowed in areas accessible to children |
No |
No
|
No |
Observed hot water 121F in room 146.
Hot water at areas accessible to children shall not exceed 120°F. 15A NCAC 18A .2815 (e). |
|
29
|
6
|
Hazardous products properly stored and locked: .2820 |
No |
No
|
No |
Observed aerosol air freshener stored in restroom in 3 year old class (room 106).
All hazardous items must be stored behind lock and key. 15A NCAC 18A .2820 (b). |