(A) The department shall inspect the type A home and shall determine that the type A home is in compliance with the meal preparations and meal service requirements set forth in this rule. Compliance with this rule shall be a prerequisite for licensure.
(B) Food shall be obtained from sources that comply with all laws relating to food and food products.
(1) Home canned foods shall not be served or used.
(2) Milk and milk products used or served shall be pasteurized. Dry milk and dry milk products shall be used for cooking and baking only.
(3) Only government inspected meat shall be served.
(4) Home canned foods, unpasteurized milk, and meat that is not government inspected when available on the premises to feed the administrator or his family members, shall be stored separately, shall be clearly distinguishable from food and food containers to be used in the operation of the type A home, and shall not be served to the family members during the operation of the type A home.
(C) All food shall be prepared and served in a sanitary manner.
(1) Food shall be free from spoilage, filth and contamination, and safe for human consumption.
(2) All employees and children shall thoroughly wash their hands and the exposed portions of their arms with soap and running water after using the bathroom facilities and before handling food or utensils.
(3) Food contact surfaces, tableware, kitchenware, and utensils shall be smooth, free of breaks, open seams, cracks, chips, pits and similar imperfections, and able to be thoroughly cleaned.
(4) All surfaces, appliances and equipment in the kitchen area shall be kept clean and in good repair.
(5) Food shall not be served on bare tables. Food for infants may be placed directly on an individual high chair tray if the tray is removed, washed and sanitized after each use.
(6) All eating utensils and dishes shall be suitable for the age and developmental level of the children.
(7) Kitchenware, tableware, and utensils shall be thoroughly washed and rinsed, either manually or by machine, after each use. After washing and rinsing, kitchenware, tableware, and utensils shall be air dried.
(8) The premises shall be kept in such condition as to prevent the harborage or feeding of rodents, flies, cockroaches, and other insects. Openings to the outside shall be effectively protected against the entrance of rodents. Outside openings shall be protected against the entrance of insects by tight-fitting doors, closed windows, screening, or other means. Screens for windows, doors, skylights, transom, intake and exhaust air ducts, and other openings to the outside shall be tight-fitting and free of breaks.
(9) A child or an employee suspected of having a communicable disease shall be served with common utensils when the utensils are washed, rinsed, sanitized by an approved technique, and air dried after each use. Approved sanitizing techniques include:
(a) Immersion for at least one minute in a clean solution containing one tablespoon of bleach per one gallon of water and at a temperature of at least seventy-five degrees fahrenheit. The bleach must contain at least 5.25 per cent sodium hypochlorite; or
(b) Immersion for at least one-half minute in clean hot water at a temperature of at least one hundred seventy degrees fahrenheit.
(D) The type A home shall provide for the safe storage of all food.
(1) Unless its identity is unmistakable, bulk food, such as cooking oil, syrup, salt, sugar or flour, not stored in the original product container or package, shall be stored in an approved container identifying the food by common name.
(2) Refrigeration equipment shall be used for the storage of potentially hazardous foods and shall maintain food temperatures of forty-five degrees fahrenheit or below.
(a) "Potentially hazardous food" means a food that is natural or synthetic and that requires temperature control because it is in a form capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms, the growth and toxin production of clostridium botulinum, or in raw shell eggs, the growth of salmonella enteritidis.
(b) The administrator shall have a numerically scaled indicating thermometer in the refrigerator to monitor refrigeration temperatures.
(c) Ice intended for human consumption shall not be used as a medium for cooling stored food, food containers, or food utensils.
(3) Leftover portions of food shall not be served again, except that a leftover portion can be served once to the same individual if the leftover portion has been labeled with the individual's name and refrigerated or properly stored between servings.
(4) If safe storage of milk is not available on routine trips or field trips, milk may be served at snack instead of at the meal.
(E) The water supply shall be of safe and sanitary quality. The water supply system shall meet the applicable standards of the Ohio department of health (private water supplies) or the Ohio environmental protection agency (public water supply).
(1) The type A home shall have both hot and cold running water. The temperature of the hot water shall not exceed one hundred twenty degrees fahrenheit.
(2) All potable water not provided directly by pipe to the home from the source shall be transported in bulk water transport system and shall be delivered to a closed-water system. Both systems shall be inspected and approved by the local health department. A copy of the inspection results shall be maintained on file at the type A home for review by the director's representative.
(3) Bottled and packaged potable water shall be obtained from a source that complies with applicable laws and shall be handled and stored in a way that protects it from contamination. Bottled and packaged potable water shall be dispensed from the original container.
(4) Water that is not publicly supplied shall be sampled by the local health department and determined to be safe by an approved laboratory prior to initial licensure approved and at least annually thereafter. A copy of the test results shall be maintained on file at the type A home for review by the director's representative.
(5) A non-potable water system may be used for flushing water closets and for other uses not requiring potable water, provided such water shall not be accessible for drinking or for cooking. A non-potable system shall be readily distinguishable from the potable system by color coding approved by the local health department and shall be so marked at outlets to be readily identified as non-potable.
(6) Onsite sewage disposal systems shall not present a public health hazard.