DCF 251.06 NoteNote: Alternative sources of drinking water can include bottled water and water from a public water system that meets drinking water standards.
DCF 251.06(6)(b)2.2.
DCF 251.06(6)(b)2.a.a. The center shall have water samples from the well tested for nitrate annually using a laboratory certified under ch. NR 149. The laboratory report shall be available to the department upon request.
DCF 251.06(6)(b)2.b.b. If water test results indicate nitrate levels are above 10 mg/L, an alternative source of water shall be used for drinking and preparing food or infant formula until nitrate levels are below 10 mg/L.
DCF 251.06 NoteNote: A list of laboratories certified to test for nitrate can be found on DNR’s website: www.dnr.wi.gov.
DCF 251.06 NoteNote: Alternative sources of drinking water include bottled water, water that has been treated with a device certified by the department of safety and professional services to remove nitrate, and water from a public water system that meets drinking water standards.
DCF 251.06(6)(b)3.3.
DCF 251.06(6)(b)3.a.a. The center shall have the well tested for lead every 5 years using a laboratory certified by the department of natural resources under ch. NR 149. The laboratory report shall be available to the department upon request.
DCF 251.06(6)(b)3.b.b. If water test results indicate lead levels are above 15 micrograms per liter (mg/L), an alternative source of water shall be used for drinking and preparing food or infant formula until action is taken to reduce lead levels below 15 mg/L as confirmed by an additional water test.
DCF 251.06 NoteNote: A list of laboratories certified to test for lead can be found on DNR’s website: www.dnr.wi.gov.
DCF 251.06 NoteNote: Alternative sources of drinking water include, but are not limited to, bottled water, and water from a source known to be low in lead, such as a public water system that meets drinking water standards.
DCF 251.06(7)(7)Indoor space.
DCF 251.06(7)(a)(a) The space used by children shall be no less than 35 square feet of usable floor space for each child, exclusive of passageways, kitchens, bathrooms, coat storage areas, offices, storage areas, isolation quarters, staff room, furnace room, parts of rooms occupied by stationary equipment, and areas not at all times available to children, including areas used exclusively for large muscle activity, napping or eating.
DCF 251.06(7)(b)(b) There shall be additional storage space for cots, bedding, supplies and equipment not in use.
DCF 251.06(9)(9)Kitchens.
DCF 251.06(9)(a)(a) Equipment and utensils.
DCF 251.06(9)(a)1.1. When meals are prepared or heated on the premises, the kitchen shall be equipped with a microwave or stove with an oven, a refrigerator, a sink and utensils that are necessary to prepare and serve meals. The sink shall be used exclusively for food preparation and dishwashing.
DCF 251.06(9)(a)1m.1m. Centers preparing or serving only snacks are not required to have a sink unless dishes or utensils requiring dishwashing are used. Centers preparing or serving only snacks are not required to have a microwave or stove unless the snacks served require heating. Refrigerators are required if the center serves milk or other perishable snacks.
DCF 251.06(9)(a)2.2. All equipment and utensils shall have smooth, hard surfaces, be easily cleanable, in good repair, durable, non-toxic and free of cracks, seams, chips and roughened areas, and shall be maintained in a clean and sanitary condition.
DCF 251.06(9)(a)3.3. Food preparation tables shall be durable, and surfaces shall be smooth, non-absorbent and easily cleanable.
DCF 251.06(9)(a)4.4. After cleaning, utensils shall be stored in a clean, dry place and protected from contamination.
DCF 251.06(9)(a)5.5. Single-service utensils shall be non-toxic, stored in a clean, dry place, kept covered, and may not be reused.
DCF 251.06(9)(b)(b) Dishwashing procedures.
DCF 251.06(9)(b)1.1. All kitchen utensils and food contact surfaces used for preparation, storage or serving of food shall be thoroughly cleaned and sanitized after each use.
DCF 251.06(9)(b)2.2. All utensils and dishes shall be scraped, sorted and prewashed under running water.
DCF 251.06(9)(b)3.3. For manual washing of dishes and utensils, a 3-step procedure shall be used:
DCF 251.06(9)(b)3.a.a. Wash in water between 110° and 125°F., using an effective soap or detergent.
DCF 251.06(9)(b)3.b.b. Rinse by immersing dishes and utensils in clean, hot water to remove soap or detergent.
DCF 251.06(9)(b)3.c.c. Sanitize by using a product that is registered with the U.S. environmental protection agency as a sanitizer and has instructions for use as a sanitizer on the label. The sanitizer shall be used in a manner consistent with the label instructions.