|
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 |
Water from handwashing sinks shall not be used to prepare formula, mix dry cereals, or other foods. Food shall be free from spoilage, filth, or other contamination. 15A NCAC 18A .2804 (a) and .2810 (f). Through discussion with staff water for bottle warmer is taken from hand sink. Use bottled water or container of water from kitchen. |
|
15
|
0
|
Hot water supplied and maintained in the kitchen: .2815, .2836 |
No |
No
|
No |
The kitchen dishwashing sink shall be supplied with hot water at 120°F or above. 15A NCAC 18A .2815 (e). Observed hot water in kitchen 117F. Water heater turned up, hot water >120F |
|
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 |
Toilets shall be cleaned and disinfected at least daily and when visibly soiled. 15A NCAC 18A .2817 (b). Observed toilet and toilet seat need cleaning in back bathroom |
|
30
|
0
|
Non-hazardous products properly stored: .2820 |
No |
No
|
No |
Approved non-hazardous products must be stored 5 ft above the floor or behind lock and key. 15A NCAC 18A .2820 (b), (c ) and (d). Observed bulk soap stored < 5 ft above floor |