|
11
|
2
|
Approved sanitizer provided;test kit available: .2809, .2810, .2812, .2814 |
No |
No
|
No |
Sanitizer less than 50ppm in kitchen.
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 |
Clean inside oven.
Keep all food service equipment clean and in good repair. 15A NCAC 18A .2812 (f) |
|
16
|
4
|
Hot water supplied and maintained as required in all other areas: .2815, .2836 |
No |
No
|
No |
| Hot water 61F in bathroom. Must be 80-100F.
Hot water shall be maintained between 80°F and 110°F at handwashing sinks accessible to children. 15A NCAC 18A .2815 (e). |
|
27
|
4
|
Free of storage and in good repair; cleaning and disinfecting solutions labeled; approved diapering methods used; diaper changing and handwashing signs posted: .2817, .2818, .2819, .2820, .2836 |
No |
No
|
No |
Sanitizer spray bottle not labeled in kitchen.
All cleaning and disinfectant solutions shall be properly labeled (i.e. soapy water, disinfectant). 15A NCAC 18A .2819 (c ) and .2820 (c ). |