|
5
|
4
|
Food: protected at all times according to these rules |
No |
No
|
No |
Keep all food stored above the floor in a manner that protects the food from splash and other contamination. 15A NCAC 18A .3306 (c). Observed bottled water stored on floor.
All food shall be stored in a manner to protect it from dust, insects, drip, splash and other contamination. 15A NCAC 18A .3306 (e). Observed opened bag of sugar standing open. CDI- put into lidded container and labeled. |
|
14
|
4
|
Food service equipment and utensils: equipment and utensils, including single-service articles, protected from contamination |
No |
No
|
No |
Single-service articles must be kept clean and protected from contamination. 15A NCAC 18A .3314 (c). Observed single service stored under plumbing lines. |
|
17
|
6
|
Water supply: drinking water facilities: hot water supplied and maintained in accordance with this section |
No |
No
|
No |
Hot water in the kitchen shall be maintained between 90°F-120°F at the point of use in kitchens not used to prepare meals. 15A NCAC 18A .3315 (e)(2). Observed hot water in kitchen at 80F. Increase all fixtures to 90-120. Mixing valve not adjusting under hand sink Hand sink was blocked. Hand sink in kitchen with slow drain. |
|
23
|
4
|
Toilet and lavatory facilities: soap, disposable towels or approved hand-drying device; lavatories free of storage |
No |
No
|
No |
Disposable towels shall be provided at all hand washing sinks. 15A NCAC 18A .3318 (d). Observed no paper towels in one bathroom. |