| Deducted | Remarks |
| 2 | 7.E Surface the playground with material appropriate to the activity, and provide surfacing material that is not potentially harmful to children (see the most current publication of the “Handbook for Public Playground Safety”). Padding missing in high impact areas (slides and swings).
7.C Provide playground equipment that is age appropriate, properly installed, maintained in good repair, and properly anchored if non-portable equipment (See Appendix C and the most current publication of the “Handbook for Public Playground Safety”). Dual swings on playground.
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| 1 | 9.A.2.f Place children head to toe on mats or cots that are spaced so that ample walking space is available between them at nap time.
9.A.2.f Place cribs at least 24 inches apart during use. |
| 2 | 3.D.5 Serve an orange vegetable (e.g. carrots, sweet potatoes, winter squash, pumpkin), a dark ut leafy green vegetable (e.g. broccoli, spinach, lettuce, greens), and a legume (e.g. pinto beans, kidney beans, lentils, chickpeas, tofu) at least once per week.
3.D.7.b Develop written menus, if applicable, at least 2 weeks in advance showing all foods to be served during the 2 week time period, and make menus available to parents/guardians.
3.D.4 Prohibit the serving of unpasteurized juice, beverages containing unpasteurized juice, and sugar-sweetened beverages. |
| 5 | 5.A.3.c/6.D.4/6.E.1 Provide hot water supplied to handwashing sinks and bath tubs accessible to children at a temperature not to exceed 110F through means of water heater settings, thermostatic mixing valves, or other approved measures. Hot water at handwashing stations measured at 134°F - 140°F. |