Provide a separate handwashing sink.
Refrigeration, cooking and exhaust system equipment must comply with both city codes and the state food code.
Note: Floors, walls and ceilings are to be smooth, non-absorbent, durable and easily cleanable.
RESTROOMS
- Provide age appropriate height lavatories (standard is 27" high) with hot/cold mixing valves. Temperature at the tap must be between 100°
F and 120°
F. Additional hot water provisions must be made to the kitchen to provide for proper dishmachine temperatures.
- Provide one lavatory per 15 children.
- Provide stable step-platforms for lavatories and toilets (or age appropriate size/height toilets).
- Provide one toilet per 15 children age 2 years or greater.
- Provide height appropriate paper towel and hand soap dispensers.
- Do not use cloth roll-type towel dispensers.
Note: Floors, walls and ceilings are to be smooth, non-absorbent, durable and easily cleanable.
INFANT ROOMS
- Diaper change surfaces must be durable, non-absorbent, of appropriate height, and of a surface material which is easy to disinfect.
- Provide a dedicated handwashing sink in close proximity to the diaper change area.
- An additional sink is needed for mixing formula, rinsing pacifiers and cleaning mouth toys.
DRINKING FOUNTAINS
- Provide one drinking fountain per 30 children or a bottled water cooler or paper cup dispensers at sinks which are not used for handwashing.
- Do not use combination drinking water/handwashing faucets at lavatories. Filling drinking water cups from these sinks should be avoided.
GENERAL
- Provide thermometers in all refrigerators and freezers.
- Metal stem probe thermometers and food-grade sanitizer product are needed for kitchen use.
- Test kits are required to assure proper sanitizer use.
- Approved nap mats or cots, cribs for infants and beds for overnight care must be provided.
- Approved disinfectant products are needed for non-food surfaces such as nap mats or cots and diaper change surfaces.
Additional reference material: