|
5
|
0
|
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 cereal not properly sealed in the kitchen. Placed in ziplock bag during the inspection.
**15A NCAC 18A .2806 (a) Once pre-packaged food has been opened, the food shall be stored in clean, resealable bags or containers made of plastic or glass that are tightly covered and manufactured for the purpose of food storage. |
|
15
|
6
|
Hot water supplied and maintained in the kitchen: .2815, .2836 |
No |
No
|
No |
Observed hot water only reach 93F in the kitchen. CRITICAL VIOLATION
**15A NCAC 18A .2815 (e) (e) Hot water used for cleaning and sanitizing utensils and laundry shall be provided at a minimum temperature of 120 degrees Fahrenheit at the point of use. |
|
16
|
4
|
Hot water supplied and maintained as required in all other areas: .2815, .2836 |
No |
No
|
No |
Observed hot water reach 73F in the back classroom and 77F in the connected restroom.
**15A NCAC 18A .2815 (e) Hot water shall be maintained between 80°F and 110°F at handwashing sinks accessible to children. |
|
21
|
4
|
Properly sized, located, accessible, and in good repair; sinks, toilets and potty chairs cleaned and disinfected; proper change of use procedure: .2817, .2818, .2836 |
No |
No
|
No |
Observed loose toilet seat in the restroom connected to the back restroom and in the PreK room.
**15A NCAC 18A .2817 (a. All toilet fixtures shall be kept clean and in good repair. |