Nutrition

Counselor observed a clear liquid in 5 spray bottles in the VPK rooms not properly labeled. Provider labeled correctly at time of inspection. 3.2 Toxic/Hazardous Material/Firearms/Weapons B. All potentially harmful items, including cleaning supplies, flammable products, poisonous, toxic, and hazardous materials, must be labeled and used according to manufacturers recommendation. These items, as well as knives, sharp tools, and other potentially dangerous hazards, must be stored in a locked area or must be inaccessible and out of a childs reach at all times

13-01 · Corrected May 17, 2024

Physical Safety

Counselor observed cleaning supplies, hand sanitizers, and paint that were being stored in the bathrooms or shelves where children can have easy access. Teachers removed and stored at higher distances away from children's reach at time of inspection. 3.2 Toxic/Hazardous Material/Firearms/Weapons B. All potentially harmful items, including cleaning supplies, flammable products, poisonous, toxic, and hazardous materials, must be labeled and used according to manufacturers recommendation. These items, as well as knives, sharp tools, and other potentially dangerous hazards, must be stored in a locked area or must be inaccessible and out of a childs reach at all times

13-02 · Corrected Sep 19, 2023

Caregiver-To-Child Ratio

Counselor observed several frozen food packages were not properly dated. Some packages were dated with match dates of other packages that had arrived at the same time and some were discarded at time of inspection since there was no matching date for the item. 3.9.2 Food Storage Proper storage of food is essential to prevent food contamination, as well as, insect and rodent infestation. Correct handling and storage of all food is a key component in preventing food-borne illnesses. To prevent bacteria growth, cold food must be kept at or below 41 degrees Fahrenheit and hot foods at or above 135 degrees Fahrenheit. Facilities choosing to prepare food must have a designated space for food storage within the designated food preparation area or in a room not calculated as part of indoor floor space, and in an area not used for diapering. Off-site food storage is permissible only if the site of storage is a licensed child care facility under the same ownership that includes a food preparation area that meets licensing standards. F. Refrigerators/freezers: 1. An accurate thermometer designed to measure cold storage temperature must be placed inside each refrigeration and freezer unit. Thermometers in refrigerators must show a reading of 41 degrees Fahrenheit or below, and thermometers in freezers must show a reading of 0 degrees Fahrenheit or below. The thermometer must be located in the center of the unit and be readily accessible. Thermometer temperature readings higher than specified above require further temperature testing of food samples stored in the unit using a probe type thermometer; and adjustments to the unit setting to reach and maintain the required readings must be made. 2. Food may be frozen prior to the expiration date, but when thawed, it must be labeled with the date it was removed from the freezer and discarded within seven calendar days. 3. Frozen food must be labeled by date and type noted below and stored according to the following table: Food Item Months Bacon and sausage 1 to 2 months Casseroles 2 to 3 months Frozen dinner and entrees 3 to 4 months Ham, hot dogs, lunch meats 1 to 2 months Meat, uncooked 4 to 12 months Meat, uncooked ground 3 to 4 months Meat, cooked 2 to 3 months Poultry, cooked 4 months Soups and stews 2 to 3 months