Wee Saints Day Care

109.4(1)

“Written policies on: • Enrollment and discharge. • Field trips and non-center activities. • Discipline/Behavior/Biting. • Nutrition. • Health and safety policies. • Transportation if applicable. • Assurance people do not have unauthorized access to children at the center. • Protecting children’s confidentiality.”

109.11(4)a

“Center must have safe outdoor program area adjacent to the center, with sufficient square footage to accommodate at least 30 percent of the enrollment capacity at any one time at 75 spear feet per child. Outdoor space must: • Be free from litter and unsafe materials and free from contamination by the drainage or ponding of sewage or storm water. • Include safe play equipment and an area of shade. • Include fencing to protect from bodies of water or vehicular traffic.”

109.10(8)

“Children’s hand washing: Center shall ensure staff assist children in personal hygiene. For each infant or child with a disability, a separate cloth for washing and one for rinsing may be used in place of running water. Children’s hands shall be washed: 1. Immediately before eating or participating in food service activity. 2. After using the restroom or being diapered. 3. After handling animals.”

109.12(4)

“• Sufficient toilet articles are provided for handwashing. • Sufficient and safe indoor play equipment, materials, and furniture that conforms with CPSC or ASTM. • Play equipment, materials, and furniture meet the developmental, activity, and special needs of the children. • Room’s arrangement does not obstruct the direct observation of children. • Individual covered mats, beds, or cots, and appropriate bedding is provided for all children who nap. • Procedures are developed and implemented to maintain equipment and materials in a sanitary manner. • Sufficient spacing is maintained between equipment to reduce transmission of disease and allow ease of movement by children and staff to respond to activities and care needs. • Sanitary procedures are followed for use and storage of personal hygiene articles.”

109.12(1)

“• Program structure that uses developmentally appropriate practices and written program of activities planned to the developmental needs of children served. • Program complements but does not duplicate school curriculum. • Schedule of program is posted in a place visible to parents.”

109.11(3)a

“Center shall ensure that: 1. Facility and premises are sanitary, safe, and hazard free. 2. Adequate indoor and outdoor space is provided. The outdoor area shall include safe play equipment and area of shade. 3. Sufficient space provided for dining. 4. Sufficient lighting shall be provided. 5. Sufficient ventilation. 6. Sufficient heating. 7. sufficient cooling. 8. Sufficient bathroom and diapering facilities. 9. Equipment, including kitchen appliances, are maintained so as not to result in burns, shock, or injury to children. 10. Sanitation and safety procedures for the center are developed and implemented to reduce risk or injury or harm to children and reduce transmission of disease.”

109.9(1)e

“All files contain documentation to indicate that ongoing staff training requirements are met, including current certifications in first aid/CPR and mandatory child abuse training.”

109.9(1)d

“All files contain a pre-employment physical exam report completed within six months prior to hire and at least every three years. Physical exams shall be documented on form 470- 5152, Child Care Provider Physical Examination Report.”

109.7(2)

“Center directors and all staff have the required contact hours of training.”

109.10(8)

“Children’s hand washing: Center shall ensure staff assist children in personal hygiene. For each infant or child with a disability, a separate cloth for washing and one for rinsing may be used in place of running water. Children’s hands shall be washed: 1. Immediately before eating or participating in food service activity. 2. After using the restroom or being diapered. 3. After handling animals.”

109.15(5)b

“• Sanitary and safe methods in food preparation, serving, and storage sufficient to prevent transmission of disease, infestation, and spoilage are followed. • Staff preparing food that have injuries on hands wear protective gloves. • Staff serving food use clean serving utensils and have clean hands/wear protective gloves.”