Malloy Early Learning Programs

17-07 · Outdoor Play Area/Fencing

During the playground inspection, several areas of fence in both the front and back playground were not meeting the ground. The fence/gate in the back playground had 6 inches of space between the ground and the fence. An area of the side fence in the front playground had around a 5-inch space between the fence and the ground and a part of the front fence in the front playground had a small hole where the water had washed away the ground. The Child Care Facility Handbook states on page 24 that: F. The outdoor play area must have adequate fencing or walls a minimum of 4 feet in height. Fencing, including gates, must be continuous and must not have gaps or opening larger than 3 inches that would allow children to exit the outdoor play area. The base of the fence must remain at ground level and be free from erosion or build up to prevent inside and outside access by children or animals. These areas must have at least two exits, with at least one being remote from the buildings. If an outdoor play area was approved for usage by the Department prior to October 25, 2017, no new exits are required to be added to meet this standard. However, if outdoor play area fencing is changed then the standard would apply, and two exits must be provided

33-34 · Training Requirements

that: 3.9.4 Dishwashing and Sanitization For facilities that prepare food, non-disposable food equipment, tableware, and utensils utilized for food preparation must be properly cleaned by pre-rinsing or scraping, washing, rinsing, sanitizing, and air drying. If the child care facility lacks adequate dishwashing and sanitation described in this section for dishes, equipment and utensils, only disposable single-use items may be used. All single service items must be discarded after each use. Food equipment, tableware and utensils used to prepare food must be washed and sanitized on-site except when a caterer is used, and the caterer is responsible for dishwashing as evidenced by a written agreement. Dishwashing and sanitization must be accomplished by one of the following: A. A dishwasher with a sanitizing cycle. 1. The dishwasher must use heat or chemical injection for sanitization. 2. If chemical sanitization is used, the wash water temperature must be set at a minimum of 120 degrees Fahrenheit, and the rinse water must be maintained at 75 degrees Fahrenheit. 3. Automatic sanitizing dispenser must be properly installed and maintained. 4. A test kit or other device that accurately measures the concentration of the sanitizing solution must be available and used to confirm appropriate concentration of solution during one full cycle per day. 5. If hot water is used for sanitization, the dishwasher must achieve a temperature of 160 degrees Fahrenheit on the surface of the equipment/dishes/utensils being washed. 6. The facility must have a means for measuring the required temperature either by an irreversible registering temperature indicator (heat strip) or an external temperature display built into the machine