reglab/statecodes huggingface dataset:
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .2600 - THE SANITATION OF FOOD SERVICE ESTABLISHMENTS › Section 18A .2663 - OUTDOOR DINING AND BEVERAGE FACILITIES

Current through Register Vol. 39, No. 2, July 15, 2024
(a) A
				  food establishment may provide outdoor dining and beverage service.
(b) Beverages may be prepared outdoors if all
				  equipment and utensils are provided with overhead protection.
(c) Portable cooking, food, and beverage
				  serving facilities shall be allowed for food service provided to a club,
				  organization, or private individual as a planned event and from which the
				  public is excluded. All open food and utensils shall be provided with overhead
				  protection or otherwise equipped with individual covers such as domes, chafing
				  lids, or cookers with hinged lids.
(d) Food and beverage equipment and supplies
				  shall be located in enclosed areas and protected from environmental
				  contamination when not in operation.
Authority
					 G.S.
					 130A-248; S.L. 2011-394, Section
					 15(a);
Eff. September 1, 2012;
Pursuant to
					 G.S.
					 150B-21.3A, rule is necessary without
					 substantive public interest Eff. July 20,
					 2019.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .2600 - THE SANITATION OF FOOD SERVICE ESTABLISHMENTS › Section 18A .2664 - SUPPLEMENTAL COOKING ROOMS

Current through Register Vol. 39, No. 2, July 15, 2024
The following construction standards apply to food
					 establishments cooking on grills, pits, or fireplaces in supplemental cooking
					 rooms:
(1) Grills, pits, and
				  fireplaces shall be kept clean, maintained in good repair, and located in an
				  enclosed room as specified in Sections
				  6-202.15 and
				  6-202.16 of the Food Code as
				  amended by Rule .2656 of this Section and shall comply with Parts 4-1 and 4-2
				  of the Food Code as amended by Rule .2654 of this Section.
(2) Walls and ceilings shall be kept clean
				  and in good repair.
(3) Floors
				  shall be constructed of easily cleanable concrete or equal and graded to
				  drain.
(4) Water under pressure
				  shall be provided for floor cleaning.
(5) Ventilation systems and devices shall
				  prevent grease or condensation from collecting on walls and ceilings.
(6) A handwashing sink shall be provided as
				  specified in Section
				  5-202.12 of the Food Code as
				  amended by Rule .2655 of this Section.
(7) Lighting shall comply with Sections
				  6-202.11 and
				  6-303.11 of the Food Code as
				  amended by Rule .2656 of this Section.
(8) All food shall be processed in an area
				  meeting the requirements for operation and construction as set forth in Rules
				  .2650 through .2657 of this Section.
Authority
					 G.S.
					 130A-248; S.L. 2011-394, Section
					 15(a);
Eff. September 1, 2012;
Pursuant to
					 G.S.
					 150B-21.3A, rule is necessary without
					 substantive public interest Eff. July 20,
					 2019.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .2600 - THE SANITATION OF FOOD SERVICE ESTABLISHMENTS › Section 18A .2665 - TEMPORARY FOOD ESTABLISHMENT AND TEMPORARY FOOD ESTABLISHMENT COMMISSARY PERMIT REQUIREMENTS

Current through Register Vol. 39, No. 2, July 15, 2024
(a) A permit shall
				  be issued by the regulatory authority to each temporary food establishment and
				  temporary food establishment commissary that complies with Rules .2665 through
				  .2669 of this Section. Temporary food establishments and temporary food
				  establishment commissaries are not eligible for transitional permits. A single
				  permit shall be issued for a temporary food establishment that does not operate
				  consecutive days as long as the total number of days does not exceed 21. The
				  permit shall be posted in a conspicuous place designated by the regulatory
				  authority. The permit shall include:
(1) Name
				  and location of the temporary food establishment and temporary food
				  establishment commissary;
(2)
				  Permit holder;
(3) Name and
				  location of the event;
(4) Dates of
				  operation; and
(5) Any other
				  conditions necessary to remain in compliance with this Section.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .2600 - THE SANITATION OF FOOD SERVICE ESTABLISHMENTS › Section 18A .2666 - TEMPORARY FOOD ESTABLISHMENT FOOD HANDLING REQUIREMENTS

Current through Register Vol. 39, No. 2, July 15, 2024
(a) All sources of food in temporary food
				  establishments shall comply with Chapter 3 of the Food Code as amended by Rule
				  .2653 of this Section.
(b) Raw
				  meat, poultry, and fish in temporary food establishments hall be purchased in
				  ready-to-cook portions, except that cutting and skewering shall be allowed
				  where evaluation by the regulatory authority determines sufficient preparation
				  areas and food equipment are provided.
(c) Salads containing ingredients that are
				  cooked and cooled shall not be prepared in the temporary food establishment or
				  temporary food establishment commissary, but may be served.
(d) Shellstock and shucked shellfish in
				  temporary food establishments shall comply with Chapter 3 of the Food Code as
				  amended by Rule .2653 of this Section.
(e) All food in temporary food establishments
				  shall be protected in accordance with Chapter 3 of the Food Code as amended by
				  Rule .2653 of this Section and the following also apply:
(1) The regulatory authority may approve food
				  preparation and storage for a temporary food establishment at a permitted
				  temporary food establishment commissary or other permitted food
				  establishment;
(2) Temporary food
				  establishment or temporary food establishment commissary operations shall not
				  be conducted in any room or area used for purposes not related to the temporary
				  food establishment or other permitted food establishment;
(3) Food shall be secured in a manner to
				  prevent tampering and contamination at all times;
(4) Ready-to-eat food shall not be stored in
				  direct contact with ice; non-mechanical coolers must be provided with a
				  drainage port;
(5) All food shall
				  be stored above the ground or floor and arranged to prevent contamination of
				  foods;
(6) Potentially hazardous
				  food (time/temperature control for safety food) that has been heated at the
				  temporary food establishment or temporary food establishment commissary shall
				  not be sold or held for use on subsequent days. Approval shall be granted to
				  allow cooling and reheating of potentially hazardous food (time/temperature
				  control for safety food) if the food can be handled in accordance with the
				  rules of this Section; and
(7) The
				  regulatory authority shall further limit the food to be prepared or served,
				  based on methods of preparation and the adequacy of facilities, equipment,
				  utensils, and available utilities.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .2600 - THE SANITATION OF FOOD SERVICE ESTABLISHMENTS › Section 18A .2667 - TEMPORARY FOOD ESTABLISHMENT EMPLOYEE REQUIREMENTS

Current through Register Vol. 39, No. 2, July 15, 2024
(a) Food
				  employees in temporary food establishments shall wear effective hair
				  restraints, clean outer clothing, and maintain good hygienic practices as
				  specified in Part 2-4 of the Food Code as amended by Rule .2652 of this
				  Section.
(b) Employees in temporary
				  food establishments shall wash their hands in a handwashing facility before
				  starting work, after each visit to the toilet, and as often as necessary to
				  remove soil and contamination.
(c)
				  Employees in temporary food establishments shall not use tobacco in any form or
				  consume food in food preparation, storage or serving areas, utensil washing, or
				  utensil storage areas.
(d)
				  Employees in temporary food establishments may consume beverages in the food
				  establishment only if covered and consumed in a manner to prevent contamination
				  of food and food-contact surfaces.
(e) Employees in temporary food
				  establishments shall comply with the requirements in Subpart 2-201 of the Food
				  Code as amended by Rule .2652 of this Section.
Authority
					 G.S.
					 130A-248; S.L. 2011-394, Section
					 15(a);
Eff. September 1, 2012;
Pursuant to
					 G.S.
					 150B-21.3A, rule is necessary without
					 substantive public interest Eff. July 20,
					 2019.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .2600 - THE SANITATION OF FOOD SERVICE ESTABLISHMENTS › Section 18A .2668 - TEMPORARY FOOD ESTABLISHMENT EQUIPMENT AND UTENSIL REQUIREMENTS

Current through Register Vol. 39, No. 2, July 15, 2024
(a) Equipment and utensils in temporary food
				  establishments shall be kept clean and maintained in good repair. Those
				  surfaces that come into contact with food, drink, or utensils shall comply with
				  Parts 4-1 and 4-2 of the Food Code as amended by Rule .2654 of this
				  Section.
(b) Equipment and utensils
				  in temporary food establishments shall be cleaned, sanitized, stored, and
				  handled in accordance with Parts 4-6 and 4-7 of the Food Code as amended by
				  Rule .2654 of this Section.
(c)
				  When multi-use utensils other than eating and drinking utensils are used in
				  temporary food establishments, three basins of sufficient size to submerge,
				  wash, rinse, and sanitize utensils shall be provided. Other equivalent products
				  and procedures may be used in accordance with Part 4-7 of the Food Code as
				  amended by Rule .2654 of this Section. At least one drainboard, table, or
				  counter space shall be provided for air-drying.
(d) When multi-use eating and drinking
				  utensils are used in temporary food establishments, a three-compartment sink of
				  sufficient size to submerge, wash, rinse, and sanitize utensils must be
				  provided. Drainboards shall be provided as specified in Section
				  4-301.13 of the Food Code as
				  amended by Rule .2654 of this Section.
(e) Wash, rinse, and sanitizing solutions
				  shall be maintained in temporary food establishments as specified in Sections
				  4-501.18 and
				  4-501.19 of the Food Code as
				  amended by Rule .2654 of this Section.
(f) A food preparation sink must be provided
				  for washing produce in temporary food establishments.
(g) Food shields or other effective barriers
				  in temporary food establishments shall be installed in a manner to protect food
				  and food contact surfaces from contamination.
Authority
					 G.S.
					 130A-248; S.L. 2011-394, Section
					 15(a);
Eff. September 1, 2012;
Pursuant to
					 G.S.
					 150B-21.3A, rule is necessary without
					 substantive public interest Eff. July 20,
					 2019.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .2600 - THE SANITATION OF FOOD SERVICE ESTABLISHMENTS › Section 18A .2669 - TEMPORARY FOOD ESTABLISHMENT PHYSICAL REQUIREMENTS

Current through Register Vol. 39, No. 2, July 15, 2024
(a) A
				  temporary food establishment shall be located in an area kept in a clean and
				  sanitary condition. The arrangement of temporary food establishments shall
				  restrict public access to all areas of the food establishment except dining
				  areas.
(b) For outdoor cooking,
				  overhead protection shall be provided such that all food, utensils, and
				  equipment are protected. When bulk foods such as roasts, shoulders, and
				  briskets are cooked, cooking equipment with attached lids, such as smokers,
				  roasters, and other cooking devices, provide sufficient cover for the food
				  being cooked. Food in individual servings such as hot dogs, hamburgers, and
				  meat kabobs shall have additional overhead cover.
(c) Effective measures such as fans, screens,
				  walls, or a combination thereof, shall be provided to keep dust, insects,
				  rodents, animals, and other sources of potential contamination out of the food
				  establishment and shall comply with Paragraph 6-501.115(B) of the Food Code as
				  amended by Rule .2656 of this Section regarding live animals.
(d) Indoor/outdoor carpeting, matting, tarps,
				  or similar nonabsorbent material is required as ground covering in the absence
				  of asphalt, concrete, grass, or other surfaces that control dust or
				  mud.
(e) The temporary food
				  establishment and temporary food establishment commissary shall be equipped
				  with a handwashing facility used only for employee handwashing. This facility
				  shall consist of at least a two gallon container with an unassisted free
				  flowing faucet such as a stopcock or turn spout, soap, single-use towels, and a
				  wastewater receptacle. Warm water shall be used for handwashing.
(f) Water under pressure shall be provided as
				  follows:
(1) The water supply used shall be in
				  accordance with
				  15A NCAC
				  18A .1700,
				  15A NCAC
				  18C, or
				  02 NCAC
				  09C .0703;
(2) All potable water holding tanks,
				  containers, and hoses used to transport or store water at the temporary food
				  establishment shall be drained, washed, rinsed, and sanitized;
(3) Containers and hoses used to store, haul,
				  or convey potable water shall be approved for potable water use, shall not be
				  used for any other purpose, and shall be protected from contamination. Potable
				  water hoses and containers shall be labeled; and
(4) Warm water shall be available and used
				  for cleaning.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .2600 - THE SANITATION OF FOOD SERVICE ESTABLISHMENTS › Section 18A .2670 - GENERAL REQUIREMENTS FOR PUSHCARTS AND MOBILE FOOD UNITS

Current through Register Vol. 39, No. 2, July 15, 2024
Notwithstanding the provisions set forth in Rules .2671 and
					 .2672 of this Section, pushcarts and mobile food units shall comply with all
					 requirements in this Section with the following exceptions:
(1) A permit shall be issued by the
				  regulatory authority that inspects the commissary from which a pushcart or
				  mobile food unit is to operate, if the regulatory authority determines that the
				  pushcart or mobile food unit complies with the rules of this Section. The
				  permit shall be maintained on the pushcart or mobile food unit and made
				  available to the regulatory authority upon request.
(2) The regulatory authority that issues the
				  permit shall be provided by the permit holder a list of counties and locations
				  where each pushcart or mobile food unit will operate.
(3) Prior to initiating food service
				  operations in a particular county, the pushcart or mobile food unit permit
				  holder shall provide the regulatory authority in each county in which food
				  service operations are proposed a list of locations where they will operate.
				  Such lists must be kept current.
(4) Pushcarts or mobile food units shall
				  operate in conjunction with a permitted commissary and shall report at least
				  daily to the commissary for supplies, cleaning, and servicing. Facilities, in
				  compliance with this Section, shall be provided at the commissary for storage
				  of all supplies. The pushcart shall also be stored in an area that protects it
				  from dirt, debris, vermin, and other contamination. Water faucets used to
				  supply water for pushcarts or mobile food units shall be protected to prevent
				  contact with chemicals, splash, and other sources of contamination. Solid waste
				  storage and liquid waste disposal facilities must also be provided on the
				  commissary premises.
(5) Single
				  service articles shall be used for serving customers.
Authority
					 G.S.
					 130A-248; S.L. 2019-129;
Eff.
					 September 1, 2012;
Readopted Eff. October 1,
					 2021.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .2600 - THE SANITATION OF FOOD SERVICE ESTABLISHMENTS › Section 18A .2671 - SPECIFIC REQUIREMENTS FOR PUSHCARTS

Current through Register Vol. 39, No. 2, July 15, 2024
(a) Only
				  hot dogs shall be prepared, handled, or served from a pushcart; however, food
				  which has been prepared, pre-portioned, and individually pre-wrapped at a food
				  establishment or commissary may be served from a pushcart.
(b) Food and utensils on the pushcart exposed
				  to the public or to dust or insects shall be protected by glass, or otherwise,
				  on the front, top, and ends, and exposed only as much as may be necessary to
				  permit the handling and serving of food.
(c) Toilet facilities, handwashing sinks, and
				  running water are not required. Single-service towels are required.
(d) All pre-wrapped potentially hazardous
				  food (time/temperature control for safety food) shall be maintained at
				  temperatures as required in Chapter 3 of the Food Code as amended by Rule .2653
				  of this Section or as labeled on the food item. Each pre-wrapped food item
				  shall contain the name of the food establishment at which it was prepared, the
				  name of the food item, and the time and date of expiration. The wrapper shall
				  enclose the food at all times but sealing is not required.
(e) Pre-portioned, individually pre-wrapped
				  food that remains after the specified time period has elapsed shall not be sold
				  for human consumption.
(f)
				  Pushcarts shall not be provided with seating facilities.
(g) Pushcarts shall not be used for consumer
				  self-service.
Authority
					 G.S.
					 130A-248; S.L. 2011-394, Section
					 15(a);
Eff. September 1, 2012;
Pursuant to
					 G.S.
					 150B-21.3A, rule is necessary without
					 substantive public interest Eff. July 20,
					 2019.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .2600 - THE SANITATION OF FOOD SERVICE ESTABLISHMENTS › Section 18A .2673 - CONGREGATE NUTRITION SITES

Current through Register Vol. 39, No. 2, July 15, 2024
Congregate nutrition sites shall comply with all
					 requirements in Rules .2650 through .2662 of this Section with the following
					 exceptions:
(1) Food preparation in a
				  congregate nutrition site shall be limited to reheating food prepared in a food
				  establishment or in a food processing plant or preparation of food that does
				  not require cooking.
(2)
				  Potentially hazardous food (time/temperature control for safety food) that has
				  been heated or reheated at the congregate nutrition site and remains at the end
				  of the day shall not be served or placed in refrigeration to be used another
				  day.
(3) Only single-service
				  articles shall be used.
(4)
				  Equipment in the congregate nutrition site that is not certified or classified
				  for sanitation by an ANSI-accredited certification program that is in good
				  repair and operating properly may be used. At least a two-compartment sink
				  shall be provided. The sink shall be of sufficient size to submerge, wash,
				  rinse, and sanitize utensils. At least one drainboard, table, or counter space
				  shall be provided for air-drying.
(5) Garbage can liners are required for all
				  garbage receptacles unless the site has receptacle cleaning facilities as
				  specified in Section
				  5-501.18 of the Food Code as
				  amended by Rule .2655 of this Section.
(6) Water used for mop or receptacle cleaning
				  shall not be disposed in the utensil sink. Wastewater from mopping, receptacle
				  cleaning, and other cleaning operations shall be disposed in a service sink or
				  another approved manner in accordance with
				  15A NCAC
				  18A .1900 or
				  15A NCAC
				  02H .0200.
Authority
					 G.S.
					 130A-248; S.L. 2011-394, Section
					 15(a);
Eff. September 1, 2012;
Pursuant to
					 G.S.
					 150B-21.3A, rule is necessary without
					 substantive public interest Eff. July 20,
					 2019.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .2600 - THE SANITATION OF FOOD SERVICE ESTABLISHMENTS › Section 18A .2675 - PROCEDURE WHEN INFECTION SUSPECTED

Current through Register Vol. 39, No. 2, July 15, 2024
When the regulatory authority has reason to suspect the
					 possibility of exposure to, or transmission of, infection within a food
					 establishment from any person or from any food or drink, the local health
					 director shall act in accordance with the Communicable Disease Laws and Rules
					 (G.S.
					 130A-134 through 148, and
					 10A NCAC
					 41A.)
Authority
					 G.S.
					 130A-248; S.L. 2011-394, Section
					 15(a);
Eff. September 1, 2012;
Pursuant to
					 G.S.
					 150B-21.3A, rule is necessary without
					 substantive public interest Eff. July 20,
					 2019.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .2600 - THE SANITATION OF FOOD SERVICE ESTABLISHMENTS › Section 18A .2676 - INFORMAL REVIEW PROCESS AND APPEALS PROCEDURE

Current through Register Vol. 39, No. 2, July 15, 2024
(a) If a
				  permit holder disagrees with a decision of the local health department on the
				  interpretation, application, or enforcement of the rules of this Section the
				  permit holder may:
(1) Request an informal
				  review pursuant to Paragraphs (d) and (e) of this Rule; or
(2) Initiate a contested case in accordance
				  with G.S. 150B.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .2700 - SANITATION OF MEAT MARKETS › Section 18A .2701-.2720

Current through Register Vol. 39, No. 2, July 15, 2024
Authority
					 G.S.
					 130A-248;
Eff. February 1,
					 1976;
Readopted Eff. December 5, 1977;
Amended Eff.
					 November 1, 2002; April 1, 1997; May 1, 1996; July 1, 1992; May 1,
					 1991;
March 1, 1988; July 1, 1986; July 1, 1984; June 30, 1980;
					 June 10, 1978;
Repealed Eff. October 1,
					 2004.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .2700 - SANITATION OF MEAT MARKETS › Section 18A .2721-.2725

Current through Register Vol. 39, No. 2, July 15, 2024
Authority
					 G.S.
					 130A-230;
					 130A-248;
Eff. July
					 1, 1984;
Amended Eff. May 1, 1991; February 1, 1987;
Repealed Eff. October 1, 2004.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .2800 - SANITATION OF CHILD CARE CENTERS › Section 18A .2802 - APPROVAL OF CONSTRUCTION AND RENOVATION PLANS

Current through Register Vol. 39, No. 2, July 15, 2024
(a)
				  Construction plans drawn to scale and specifications for a new child care
				  center that is not a chain or franchise child care center shall be submitted by
				  the operator or the operator's designee to the local health department that
				  serves the county in which the child care center is located for review and
				  approval prior to initiating construction. Plans drawn to scale and
				  specifications for changes to building dimensions, kitchen specifications, or
				  other modifications to existing child care centers, including chain or
				  franchise child care centers, shall also be submitted to the local health
				  department for review and approval prior to initiating construction.
				  Construction plans drawn to scale and specifications for prototype chain or
				  franchise child care centers shall be submitted to DHHS, Division of Public
				  Health, Environmental Health Section by mail at 5605 Six Forks Road, 1632 Mail
				  Service Center, Raleigh, North Carolina 27699-1632. When requested by an
				  operator of a child care center or by the Secretary of the Department, the
				  local health department shall visit or inspect an existing or proposed center,
				  within 30 days of the request, to determine compliance with this
				  Section.
(b) The local health
				  department or the DHHS, Division of Public Health, Environmental Health
				  Section, as applicable, shall approve plans described in Paragraph (a) of this
				  Rule when the plans meet the requirements of the rules of this Section that
				  pertain to the construction or renovation of child care centers.
(c) Construction and modifications shall
				  comply with the plans approved pursuant to this Rule.
Authority
					 G.S.
					 110-91;
Eff. July 1,
					 1991;
Temporary Amendment Eff. April 15, 1998;
Amended
					 Eff. April 1, 1999;
Temporary Amendment Eff. December 1,
					 1999;
Amended Eff. January 1, 2006; April 1,
					 2001.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .2800 - SANITATION OF CHILD CARE CENTERS › Section 18A .2803 - HANDWASHING

Current through Register Vol. 39, No. 2, July 15, 2024
(a) Child care
				  center employees shall wash their hands as follows when at work in a child care
				  center:
(1) upon reporting for work at the
				  child care center:
(2) before and
				  after handling or preparing food;
(3) before bottle feeding a child;
(4) before providing food service;
(5) before handling clean utensils;
(6) after toileting or handling of body
				  fluids, including but not limited to saliva, nasal secretions, vomitus, feces,
				  urine, blood, secretions from sores, and pustulant discharge;
(7) after diaper changing;
(8) after handling soiled items that are not
				  clean;
(9) after being
				  outdoors;
(10) after handling
				  animals or animal cages; and
(11)
				  after removing disposable gloves.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .2800 - SANITATION OF CHILD CARE CENTERS › Section 18A .2805 - REPEALED - FOOD PROTECTION

Current through Register Vol. 39, No. 2, July 15, 2024
Authority
					 G.S.
					 110-91;
Eff. July 1,
					 1991;
Repealed Eff. January 1,
					 2006.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .2800 - SANITATION OF CHILD CARE CENTERS › Section 18A .2807 - FOOD PREPARATION

Current through Register Vol. 39, No. 2, July 15, 2024
(a) In child care
				  centers, the preparation of food shall take place only in the kitchen or space
				  equipped as required in Rule .2810 of this Section.
(b) Employees engaged in food preparation in
				  the kitchen shall wear clean clothes and hair restraints, as set out in Part
				  2-402.11 of the Food Code incorporated by reference at
				  15A NCAC
				  18A .2650 as amended by
				  15A NCAC
				  18A .2652, and shall keep their fingernails
				  trimmed. Hair spray is not a hair restraint for the purpose of this Rule.
				  Employees engaged in food preparation who are wearing nail polish or artificial
				  nails on their fingers shall wear intact gloves during food
				  preparation.
(c) Food shall be
				  prepared using utensils, deli paper, or disposable gloves to prevent exposed,
				  ready-to-eat-food from coming into direct contact with an employee's bare hands
				  or exposed skin. Food shall be prepared on food-contact surfaces that have been
				  cleaned, rinsed, and sanitized prior to use. Food-contact surfaces and utensils
				  that are exposed to bacterial, viral, fungal, or hazard contaminants during use
				  shall be made clean, free from hazards, and sanitized before continued
				  use.
(d) Raw fruits and raw
				  vegetables shall be washed with potable water before being cooked or
				  served.
(e) Potentially hazardous
				  foods requiring cooking shall be cooked to heat all parts of the food to a
				  temperature of at least 145 degrees Fahrenheit, except that:
(1) poultry, poultry stuffings, stuffed meats
				  and stuffings containing meat shall be cooked to heat all parts of the food to
				  at least 165 degrees Fahrenheit with no interruption of the cooking
				  process;
(2) ground beef, other
				  ground or comminuted meat or fish, and eggs pooled and cooked for hot storage
				  shall be cooked to an internal temperature of at least 155 degrees Fahrenheit
				  with no interruption in the cooking process; and
(3) roast beef shall be cooked to an internal
				  temperature of at least 130 degrees Fahrenheit with no interruption in the
				  cooking process.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .2800 - SANITATION OF CHILD CARE CENTERS › Section 18A .2808 - FOOD SERVICE

Current through Register Vol. 39, No. 2, July 15, 2024
(a) In child care
				  centers, milk and milk products used for drinking purposes shall be stored in
				  the original commercially filled container until the milk or milk product is
				  served for drinking. Unused milk and milk products that are transferred from
				  the original commercially filled container into a separate container, such as a
				  pitcher, for serving shall be discarded and shall not be put back into the
				  original commercial filled container or stored in the container that was used
				  for serving.
(b) Ice shall be
				  protected against physical, chemical, and biological contamination and shall be
				  kept clean. Ice shall be dispensed with scoops, tongs, or other ice-dispensing
				  utensils or through automatic ice-dispensing equipment. Ice-dispensing utensils
				  shall be stored on a clean surface or in the ice with the dispensing utensil's
				  handle extended out of the ice. Between uses, ice transfer receptacles shall be
				  kept clean. Ice storage bins shall be drained through an air gap in accordance
				  with in Part 5-202.13 of the Food Code incorporated by reference at
				  15A NCAC
				  18A .2650 as amended by
				  15A NCAC
				  18A .2655.
(c) Food that is leftover after serving shall
				  not be served again unless the original package is unopened and the food is not
				  a potentially hazardous food. Foods that have been placed on the table for
				  family style or self-serve food service are considered served.
(d) Between uses during service, utensils
				  that are used to serve food shall be stored in the food with the utensil handle
				  extended out of the food, in a container of water if the water is maintained at
				  a temperature of at least 135 degrees Fahrenheit, or stored clean and
				  dry.
(e) Children shall not be in
				  the kitchen except when participating in a supervised activity.
(f) Nothing in this Section shall be
				  construed as prohibiting family style or self-serve food service at child care
				  centers provided that children are supervised by child care center employees
				  for the duration of the meal. Notwithstanding the foregoing sentence, family
				  style or self-serve food service shall be prohibited during the outbreak and
				  investigation of a communicable disease or condition at the child care
				  center.
Authority
					 G.S.
					 110-91;
Eff. July 1,
					 1991;
Amended Eff January 1, 2006; April 1, 1999; February 1,
					 1995.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .2800 - SANITATION OF CHILD CARE CENTERS › Section 18A .2809 - FOOD SERVICE EQUIPMENT AND UTENSILS

Current through Register Vol. 39, No. 2, July 15, 2024
In child care centers, material, construction, and use of
					 food service equipment and utensils shall meet the following
					 requirements:
(1) Utensils shall be
				  made of nonabsorbent material that is free from hazards, finished to have a
				  smooth surface, and shall be kept clean and in good repair.
(2) Food-contact surfaces shall be smooth,
				  nonabsorbent, free of sharp corners, and kept clean and in good repair. Hard
				  wood may be used for cutting boards, cutting blocks, or bakers'
				  tables.
(3) Other surfaces that do
				  not come into contact with food shall be made of nonabsorbent material and
				  shall be kept clean and in good repair.
(4) Galvanized metal shall not be used for
				  utensils, food-contact surfaces, or cooking equipment that comes into contact
				  with food.
(5) Linens shall not be
				  used as food-contact surfaces, except that clean linen may be used in contact
				  with bread and rolls.
(6)
				  Single-use and single-service articles shall be kept clean.
(7) Reuse of single-service articles is
				  prohibited.
(8) Single-use articles
				  shall be used only once, except that containers made of plastic, glass or other
				  material intended for food storage, with smooth sides may be reused.
(9) Water filters or any other water
				  conditioning devices shall be kept clean and in good repair and shall be
				  maintained in accordance with the manufacturer's instructions.
(10) Filters and other grease extracting
				  equipment shall be kept clean and in good repair and shall be maintained in
				  accordance with the manufacturer's instructions.
Authority
					 G.S.
					 110-91;
Eff. July 1,
					 1991;
Amended Eff. January 1, 2006; February 1,
					 1995.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .2800 - SANITATION OF CHILD CARE CENTERS › Section 18A .2810 - SPECIFICATIONS FOR KITCHENS, FOOD PREPARATION AREAS AND FOOD SERVICE AREAS

Current through Register Vol. 39, No. 2, July 15, 2024
(a) Each child care center shall have at
				  least a two-compartment sink, drainboards or countertop space of adequate size,
				  adequate refrigeration equipment and, when needed, adequate cooking equipment,
				  except that this requirement shall not apply to child care centers located in a
				  school that receives food supplies that are pre-prepared and ready to serve
				  from a food service establishment permitted by a local health department, which
				  is located at the same school campus and provides food during all hours of the
				  child care center's operation. Child care centers shall be permitted to use
				  domestic kitchen equipment. A child care center may use and wash multi-use
				  articles and highchair feeding trays in a two-compartment sink, but shall not
				  use or wash multi-service articles other than highchair feeding trays unless
				  equipped with either:
(1) a dishwasher and
				  two-compartment sink, or
(2) a
				  three-compartment sink of sufficient size and depth to submerge, wash, rinse
				  and sanitize utensils.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .2800 - SANITATION OF CHILD CARE CENTERS › Section 18A .2811 - REPEALED - CLEANING AND SANITIZING OF EQUIPMENT AND UTENSILS

Current through Register Vol. 39, No. 2, July 15, 2024
Authority
					 G.S.
					 110-91;
Eff. July 1,
					 1991;
Repealed Eff. January 1,
					 2006.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .2800 - SANITATION OF CHILD CARE CENTERS › Section 18A .2813 - REPEALED - MECHANICAL CLEANING AND SANITIZING

Current through Register Vol. 39, No. 2, July 15, 2024
Authority
					 G.S.
					 110-91;
Eff. July 1,
					 1991;
Amended Eff. Feburary 1, 1995;
Temporary
					 Amendment Eff. April 15, 1998;
Amended Eff. April 1,
					 1991;
Repealed Eff. January 1,
					 2006.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .2800 - SANITATION OF CHILD CARE CENTERS › Section 18A .2814 - FOOD SERVICE EQUIPMENT AND UTENSIL STORAGE

Current through Register Vol. 39, No. 2, July 15, 2024
(a) In
				  child care centers, food-contact surfaces, equipment, utensils, and single
				  service articles shall be protected from contamination.
(b) Cleaned and sanitized utensils and
				  equipment shall be stored above the floor in a clean, dry location and shall be
				  kept clean while stored. The food-contact surfaces of fixed equipment shall be
				  kept clean while stored or otherwise not in use. Equipment and utensils shall
				  not be stored under exposed sewer lines.
Authority
					 G.S.
					 110-91;
Eff. July 1,
					 1991;
Amended Eff. January 1, 2006; February 1,
					 1995.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .2800 - SANITATION OF CHILD CARE CENTERS › Section 18A .2817 - TOILETS

Current through Register Vol. 39, No. 2, July 15, 2024
(a) In child care
				  centers, toilet tissue paper shall be provided in each toilet room and stored
				  in a clean, dry place. The toilet room shall include or be adjacent to a
				  handwash lavatory. Storage in toilet rooms shall be limited to toileting and
				  diapering supplies. All toilet fixtures shall be kept clean and in good repair.
				  Toilet fixtures shall be child-sized, adult-sized toilets that are adapted to
				  accommodate children, or potty chairs.
(b) Toilet fixtures shall be cleaned and
				  disinfected daily and when visibly soiled.
(c) If potty chairs are used, they shall be
				  located and stored in a toilet room equipped with a spray-rinse toilet or
				  utility sink. Potty chairs shall be emptied, rinsed, cleaned and disinfected
				  after each use.
(d) When cloth
				  diapers are used and emptied, the diaper changing area shall be located next to
				  a toilet room.
Authority
					 G.S.
					 110-91;
Eff. July 1,
					 1991;
Amended Eff. July 1, 2006; January 1, 2006; April 1, 1999;
					 February 1, 1995.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .2800 - SANITATION OF CHILD CARE CENTERS › Section 18A .2818 - LAVATORIES

Current through Register Vol. 39, No. 2, July 15, 2024
(a) In child care
				  centers, lavatories shall be kept clean and in good repair and shall not be
				  used for storage. Lavatories shall be mounted at an appropriate height to
				  accommodate children or otherwise made accessible to children. Water from a
				  handwash lavatory shall not be used for consumption. Lavatories with
				  flush-rimmed sinks or with an attached operable drinking fountain shall not be
				  used for handwashing.
(b)
				  Lavatories shall be equipped with hot and cold water or tempered water provided
				  through mixing faucets or pre-mixing devices which provide water in the
				  temperature range specified in Rule .2815(e) of this Section.
(c) Lavatories shall be cleaned and
				  disinfected with each change of use, when visibly soiled, and at least daily.
				  Change of use occurs when a handwash lavatory is used outside of its original
				  intent. Change of use includes, but is not limited to, a classroom handwash
				  lavatory used for rinsing toothbrushes, a food preparation handwash lavatory
				  used for toy cleaning, or a classroom handwash lavatory used for diaper
				  changing handwashing.
(d) Liquid
				  soap and disposable towels or other hand-drying devices shall be provided at
				  every handwash lavatory area.
(e)
				  Handwash signs shall be posted at every handwash lavatory area. The signs shall
				  instruct children and child care center employees to wash their hands in
				  accordance with Rule .2803 of this Section.
Authority
					 G.S.
					 110-91;
Eff. July 1,
					 1991;
Amended Eff. July 1, 2006; January 1, 2006; February 1,
					 1995.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .2800 - SANITATION OF CHILD CARE CENTERS › Section 18A .2821 - BEDS, COTS, MATS, AND LINENS

Current through Register Vol. 39, No. 2, July 15, 2024
(a) In child
				  care centers, beds, cribs, cots, mats, and play pens shall be kept clean and in
				  good repair, stored to prevent contamination, and cleaned and sanitized between
				  users.
(b) Cribs and play pens used
				  for sleeping shall be kept clean and equipped with a firm, tight-fitting
				  mattress made of waterproof, washable material at least two inches
				  thick.
(c) Beds, cots, and mats
				  shall be assigned and labeled for use by an individual child and equipped with
				  individual linens.
(d) Mats shall
				  be of a waterproof, washable material at least two inches thick and shall be
				  stored so that the side of the mats that makes contact with the floor does not
				  touch the side of a mat that any child sleeps on. The sleeping surface of one
				  child's mat shall not come in contact with the sleeping surface of another
				  child's mat during storage.
(e)
				  When in use, cribs, cots, mats and play pens shall be placed at least 18 inches
				  apart or separated by partitions that prevent physical contact between
				  children.
(f) Linens shall be kept
				  clean, in good repair, and stored with the mat or cot that the linens are
				  assigned to or stored apart from the mattress or cot in a manner that keeps the
				  linens used for each child separate from the linens belonging to other
				  children. Linens shall be laundered between users, when soiled, and otherwise
				  once per week. Linens used in rooms where the children in care are less than 12
				  months old shall be changed and laundered when soiled and otherwise at least
				  daily. Linens shall be large enough to cover the bed, cot, or mat's sleeping
				  surface.
(g) Wash cloths, bibs, and
				  burping cloths shall be laundered after each use. Each time a wash cloth, bib,
				  or burping cloth is used, it shall be used for only one child.
Authority
					 G.S.
					 110-91;
Eff. July 1,
					 1991;
Amended Eff. July 1, 2006; January 1, 2006; February 1,
					 1995.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .2800 - SANITATION OF CHILD CARE CENTERS › Section 18A .2822 - TOYS, EQUIPMENT AND FURNITURE

Current through Register Vol. 39, No. 2, July 15, 2024
(a) Toys,
				  equipment, and furniture provided by a child care center shall be kept clean
				  and in good repair. In rooms designated for children who are not toilet
				  trained, toys and other mouth-contact surfaces that are used by children shall
				  be cleaned and then sanitized after each use and when visibly dirty. Toys and
				  other mouth-contact surfaces shall be cleaned and sanitized as follows:
(1) the items shall be scrubbed in warm,
				  soapy water, using a brush to reach into any crevices;
(2) the items shall be rinsed in clean
				  water;
(3) the items shall be
				  submerged in a sanitizing solution for at least two minutes or in accordance
				  with the instructions on the label of the sanitizing solution; and
(4) the items shall be air
				  dried.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .2800 - SANITATION OF CHILD CARE CENTERS › Section 18A .2823 - PERSONNEL

Current through Register Vol. 39, No. 2, July 15, 2024
(a) In child care
				  centers, employees shall wear clean clothing while at work. Employees shall
				  keep their fingernails clean.
(b)
				  Tobacco use in any form is prohibited in any part of a child care
				  center.
(c) Volunteer personnel
				  shall adhere to the same requirements as child care center employees, as
				  specified in the rules of this Section.
Authority
					 G.S.
					 110-91;
Eff. July 1,
					 1991;
Amended Eff. February 1, 1995;
Temporary
					 Amendment Eff. April 15, 1998;
Amended Eff. January 1, 2006; April
					 1, 1999.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .2800 - SANITATION OF CHILD CARE CENTERS › Section 18A .2824 - FLOORS

Current through Register Vol. 39, No. 2, July 15, 2024
(a) In child care
				  centers, floors and floor coverings in food preparation, food storage, utensil
				  washing, toilet rooms, and laundry areas shall be constructed of nonabsorbent
				  material and shall be kept clean and in good repair.
(b) Floors and floor coverings in sleeping
				  and play areas shall be kept clean and in good repair.
(c) Carpeting used as a floor covering shall
				  be of closely woven construction and shall be kept clean and in good repair.
				  Carpeted floors shall be vacuumed daily when children are not present in the
				  room, except to clean up spills. Instead of waiting for children to leave the
				  room, a High Efficiency Particulate Air (HEPA) filter vacuum cleaner may be
				  used. If used for this purpose, a HEPA vacuum cleaner shall include a HEPA
				  filter individually tested and rated as 99.97% efficient at 0.3 micron dust
				  particle size and sealed to prevent leakage around connecting points. Vacuum
				  bags shall be changed and vacuums shall be emptied when children are not
				  present in the room. The vacuum cleaner shall be in good repair. Wall to wall
				  carpets shall be cleaned using extraction methods at least once each six
				  months. Cleaning materials including surfactants, solvents, and water used for
				  extraction shall be removed from the carpet before the space is reoccupied.
				  When water extraction is used, the carpet shall be completely dry within 12
				  hours of cleaning.
(d) Floors in
				  areas accessible to children, shall be kept free of peeling, flaking, chalking,
				  or otherwise deteriorating paint.
Authority
					 G.S.
					 110-91;
Eff. July 1,
					 1991;
Amended Eff. January 1, 2006; April 1, 1999; February 1,
					 1995; July 23, 1992.
North Carolina Administrative Code › Title 15A - Environmental Quality › Chapter 18 - ENVIRONMENTAL HEALTH › Subchapter A - SANITATION › Section .2800 - SANITATION OF CHILD CARE CENTERS › Section 18A .2825 - WALLS AND CEILINGS

Current through Register Vol. 39, No. 2, July 15, 2024
(a) In child care
				  centers, the walls and ceilings, including doors and windows, of all rooms and
				  areas shall be kept clean, free of visible fungal growth, and in good repair.
				  All walls and ceilings shall be free of peeling, flaking, chalking, or
				  otherwise deteriorating paint.
(b)
				  Walls and ceilings in rooms in which food is stored, handled, or prepared,
				  utensil-washing rooms, and toilet rooms shall be nonabsorbent. Acoustic and
				  other absorbent ceiling material may be used where ventilation in the room
				  precludes the possibility of grease and moisture absorption by the acoustic or
				  other material. For child care centers licensed for fewer than 13 children and
				  located in a residence, ceilings of residential construction are acceptable if
				  kept clean and in good repair.
Authority
					 G.S.
					 110-91;
Eff. July 1,
					 1991;
Amended Eff. April 1, 1999; July 23, 1992;
Temporary Amendment Eff. December 1, 1999;
Amended Eff. January 1,
					 2006; April 1, 2001.