5.10.2.2.4 · When a dishwasher is not available, and single-service items are not used for food service, the FCCP shall ensure there shall be three (3) compartments with a drain board set-up for cleaning dishes. A four (4) step process shall include dishwashing, rinsing, sanitizing, and air drying all dishes and utensils. * Dishes shall be washed with soap in hot clean water. * Dishes shall be rinsed in hot clean water. * Dishes shall then be immersed for at least ten (10) seconds in a sanitizing rinse. The sanitizing rinse shall be EPA registered or a diluted bleach and water mixture. If using bleach, the FCCP shall follow the manufacturer's instructions when mixing for this purpose. * Dishes shall be air dried.

The provider handwashed dishware that was used for breakfast and then used for snack. When a dishwasher is not availble dishware and utensils that were used during a meal or snack must be cleaned and santized in accordance with this regulation before being used by children.

Open Not marked corrected in the state record

Open / not marked corrected.

View state record

2.3.9.5.4 · The FCCP shall ensure that a drinking water system serving less than twenty-five (25) persons daily, served by their own well or spring, is chemically tested for arsenic, uranium, nitrite, manganese, and fluoride once every six (6) years. This testing shall be analyzed by a Drinking Water Laboratory certified by the State of Vermont according to 18 V.S.A. S501b. * Results shall meet Vermont standards. Water shall be remedied and retested to ensure potability if any test(s) are elevated. * Bottled water for drinking shall be provided until such time as the drinking water system meets Vermont standards. * The sample shall be a representative sample from the tap most frequently used for drinking after any treatment (for example a UV light system, a softener or charcoal filter). * Information from these water tests shall be included in the license renewal.