Programs that provide meals and snacks for children shall:(1) Ensure that snacks and meals are prepared and served in a safe and sanitary manner, including washing fruits and vegetables before serving them; (2) Not serve food to children beyond the recommended dates of use, or beyond 3 days of storage in the refrigerator for perishable leftover food; (3) Store all food in the original containers or in a clean, covered container labeled with the date open and expiration date; (4) Store all unopened food at least 6 inches above the floor, separate from non-food items; (5) Store food items separate from non-food items that could contaminate food or be mistaken for food; (6) In addition to (c) above, properly wash and sanitize all infant bottles between each use; (7) Prepare and make available to parents on request written menus, including snacks, for each week; and (8) Keep previous menus on file for one year.
The licensing coordinator's observation that the program's refrigerator had a significant build up of milk and/or other substance that initially prevented the thermometer from seperating from a shelf. This refrigerator contained the program's current milk and cheese sticks for snacks. Corrective action: The fridge has been cleaned. Going forward monthly cleanings of the fridge will be conducted. As well, daily checks of the fridge to ensure no spillage or build up occurring in the fridge.