Change of Ownership Applicant Guide - Bright from the Start
Change of Ownership Applicant Guide - Bright from the Start
Change of Ownership Applicant Guide - Bright from the Start
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• Refer to your copy <strong>of</strong> <strong>the</strong> rules for <strong>the</strong> required sink/toilet ratios. Note that all<br />
applications received after 12/22/09 are required to meet revised Rule 591-1-1-<br />
.06(1) for <strong>the</strong> correct number <strong>of</strong> toilets. Two potty chairs are no longer allowed as a<br />
substitute for an additional toilet.<br />
• Your building should be designed to allow for supervision <strong>of</strong> children during<br />
toileting. Bathrooms must be in or adjacent to classrooms for children 2 years <strong>of</strong><br />
age. This means a shared wall or immediately across <strong>from</strong> <strong>the</strong> classroom door with<br />
a direct line <strong>of</strong> sight. For children 3 years <strong>of</strong> age and older, bathrooms must be no<br />
more than 40 feet <strong>from</strong> <strong>the</strong> classroom door and a written supervision plan must be<br />
on file.<br />
• Toilet facilities for four-year-old children and older must be screened for privacy<br />
(for example: partitions or dividers between toilets).<br />
• Supplies should be in children’s reach: tissue should be in <strong>the</strong> child’s reach<br />
when seated on <strong>the</strong> toilet; liquid soap and paper towels must be in <strong>the</strong> child’s reach<br />
at <strong>the</strong> sink. The use <strong>of</strong> a stool or platform is permissible for <strong>the</strong> child to reach <strong>the</strong><br />
sink and all supplies.<br />
KITCHEN/LAUNDRY/BUILDING SAFETY & REPAIR<br />
If you plan to use non-disposable eating and drinking utensils, kitchens must have proper<br />
dishwashing facilities.<br />
• This includes ei<strong>the</strong>r a 3 compartment sink or a 2 compartment sink with a<br />
dishwasher that meets sanitizing criteria.<br />
• An approved dishwasher has a sani-cycle or maintains rinse water <strong>of</strong> 150 degrees.<br />
If you have difficulty locating a suitable dishwasher, you may consider installing a<br />
booster heater, a separate hot water heater, or using an approved sanitizing agent.<br />
• Refrigerator must be 40 degrees or lower and <strong>the</strong> freezer must be 0 degrees.<br />
• Areas for food preparation must be non-porous, easily cleaned and have no<br />
unsealed cracks or seams.<br />
• Areas for storage <strong>of</strong> food, eating utensils and cookware must be provided.