|
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 cereal in infant room and snacks in the kitchen not properly sealed. Ensure that food items are placed in sealable bags/containers once opened.
**Store all foods in approved re-sealable bags or containers once opened. 15A NCAC 18A .2806 (a) |
|
11
|
2
|
Approved sanitizer provided;test kit available: .2809, .2810, .2812, .2814 |
No |
No
|
No |
Observed sanitizer above 200ppm during the inspection. Water was added to dilute the solution.
**Prepare a wipe-on or spray-on sanitizer daily at 50 to 200 ppm chlorine. 15A NCAC 18A .2812 (d) |
|
16
|
4
|
Hot water supplied and maintained as required in all other areas: .2815, .2836 |
No |
No
|
No |
Observed hot water reach 117F and the handwashing sink near the kitchen. Ensure that water remains within allowable range.
**Hot water shall be maintained between 80°F and 110°F at handwashing sinks accessible to children. 15A NCAC 18A .2815 (e). |