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32 | Site Supervisor was reminded that all adults 18 and over, including employees and volunteers, except as specified in Health and Safety Code section 1596.871, must obtain a criminal record clearance or exemption, or transfer their existing clearance or exemption, prior to initial presence in a Child Care Center. A civil penalty of $100.00 minimum/day for a maximum of 5 days or, if the penalty is for a repeat violation, for a maximum of 30 days per person will be assessed if this regulation is violated
Inside the facility, the environment was clean, safe, and well-maintained. The flooring was in good condition and free from tripping or slipping hazards. Toy containers had smooth corners, proper ventilation, and no finger-trapping lids. Children were protected from slipping risks, and each had a clearly marked space for storing personal items.
The center provides breakfast, morning snack, lunch and afternoon snacks to children and delivered to the center from an outside vendor “Chiefables”. There is a kitchen facility for food preparation. The kitchen is equipped with a refrigerator, microwave, and a sink with hot and cold running water
Cleaning products and chemicals were stored securely in locked cabinets, away from food and out of children’s reach. Floors were mopped and carpets vacuumed daily using water and disinfectants, which were safely disposed of. Trash was discarded in clean, covered containers. Indoor temperatures read 69°F.
LPAs Barnes and Morales observed that each child had individual bedding, including labeled sheets and blankets, which were stored separately to prevent cross-contamination. Napping pads were spaced with walkways in between to allow safe movement and easy access. Bedding and towels were not shared and were washed weekly. Napping pads were made of wipeable material and cleaned weekly or more often as needed
The bathroom facilities meet the requirement of having at least one sink and toilet for every 15 children. An additional sink was available for staff/sick children. Toileting areas including sinks, dispensers, walls, and floors were regularly cleaned and disinfected. The sink used for rinsing soiled items was sanitized after each use.
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