Anson County
Environmental Health
107 Ashe Street,
Wadesboro, NC 28170
CHILD CARE CENTER PLAN REVIEW
Anson County Environmental Health is required to conduct plan review of new child care
centers and modifications or renovations to existing child care centers in accordance with The
North Carolina Rules Governing the Sanitation of Child Care Centers, 15A NCAC 18A.2800.
Prior to plan review being conducted, the following items must be submitted to the Anson
County Environmental Health office:
1. A completed copy of the Anson County Environmental Health Child Care Center Plan
Review Application is required.
2. Plans, drawn to scale, must be submitted. Kitchen specifications, plumbing, lighting,
room lay-out and playground specifications must also be included.
3. A copy of the food service/snack menu is required.
4. Additional information may be necessary depending on the situation or operation.
*Remember, plan review is also required for renovations or modifications to existing centers.
Plan review is NOT conducted for Family Child Care Homes.
Once plans have been approved by Anson County Environmental Health, approval is forwarded
to the associated agency (for example: Anson County Building Inspections Office, Town of
Wadesboro, etc.).
Prior to starting construction or remodeling any child care center, plans drawn to scale, an
approved floor plan from the licensing agent, a menu, and specification sheets must be
submitted to this office.
Some clarifications to help you with the plan review process are:
What temperature does the water need to be?
Hot water used for cleaning and sanitizing food utensils and laundry shall be at least 120 oF at
point of use.
Hot water in any area accessible to children shall be between 80oF and 110oF.
What about lighting?
All lighting surfaces in kitchens, diapering changing areas and children’s work areas must be at
least 50 foot candles and shielded or shatterproof.
All other areas must be at least 10 foot candles of light and shielded or shatterproof if in an
area used by children.
What are some of the specifications for kitchen equipment and food preparation areas?
Each center must have at least a 2-compartment sink, drain boards or countertop space of
adequate size.
Adequate refrigeration and cooking equipment.
Domestic or commercial equipment may be used.
Centers using multi-serving articles shall provide a dishwasher. Instead of a dishwasher and a
2-compartment sink, a 3-compartment sink of sufficient size and depth may be used.
Separate lavatory for hand washing is required in all food prep areas.
A commercial hood shall be installed when frying is used for food preparation.
If baby food is prepared in a class room, a food preparation area shall be provided.
What is in the three spray bottles?
1. Detergent solution (for diapering area).
2. 50-200 ppm chlorine sanitizer with test strips.
3. 500-800 ppm chlorine disinfectant with test strips.
OR
Approved EPA registered disinfectant or germicide.
BRIEF REVIEW FOR KITCHENS IN CHILD CARE CENTERS
Licensed for or serving food to less than 30 children:






Domestic kitchen equipment may be used
Maintain two compartment sink with drain boards or adequate countertop space on
each end
Dishwasher needed for multi-use articles
Three compartment sink acceptable in lieu of dishwasher
Separate sink for hand washing in food prep area
Commercial hood required when frying
Licensed for or serving food to 30 or more children:





Approved food service equipment
Three compartment sink and adequate drain boards or adequate countertop space on
each end when meals are prepared and multi-use articles used
Two compartment sink and adequate drain boards or countertop space on each end
when meals are prepared and single service articles used or when no meals are
prepared and single service articles used
Separate sink for hand washing in food prep and food service areas
Commercial hood used when frying
Infant/Toddler Food Preparation Area:


Domestic food service equipment can be used
Separate hand sink for food preparation (other than diaper changing station)
ANSON COUNTY ENVIRONMENTAL HEALTH CHILD DAY CARE
PLAN REVIEW APPLICATION
Name of Facility: _________________________________________________________
Physical Address: _________________________________________________________
Phone: _____________________________
Owner: _________________________________________________________________
Owner’s Address: _________________________________________________________
Phone: _____________________________
Contact Person: __________________________________________________________
Contact’s Mailing Address: _________________________________________________
Phone: _____________________________
Contact’s E-mail Address: __________________________________________________
Contact’s Relation to Owner: ________________________________________________
FACILITY INFORMATION TO BE COMPLETED BY APPLICANT:
Type of Construction:
____New Construction
____Remodel
____Addition
If existing, year built: ________
Are floor plans approved by licensing agent (signature or initials on plans): _____ Yes
_____ No
Name of State Licensing Agent: ______________________________
Hours of Operation: ________________________________________
Proposed Number of Children: _______________________________
Age Group of Children: _____________________________________
Type of Water Supply:
____Municipal
____Well
Type of Sewage Disposal:
____Municipal
____Septic System
ANSON COUNTY ENVIRONMENTAL HEALTH CHILD DAY CARE
PLAN REVIEW APPLICATION
FOOD SERVICE (Attach Menu)
Check or answer all that apply:
Meal Preparation:
____On-Site Kitchen
____Catered Meals
Location of Dining Area:
____Family Style – in Classroom
____Designated Dining Area
____Other____________________________
Meals/Snacks Provided:
____Breakfast
____Lunch
____Morning Snack
____Afternoon Snack
Type of utensils used during service:
____Re-usable
____Dinner
____Evening Snack
____Disposable
Type of Lock used on kitchen door: ________________________________________________________
Location of infant/toddler food service area: ________________________________________________
Method used to warm bottles: ____________________________________________________________
(Microwaves not allowed for warming bottles)
DIAPERING
Designated area(s) used exclusively for diapering:
____Yes
____No
Handwash lavatory in diapering area:
____Yes
____No
Location of soapy water and sanitizer: ______________________________________________________
Location of disinfecting solutions: _________________________________________________________
(1 – ¼ cup (2 fluid oz.) bleach mixed in 1 gal. of water – mixed daily)
Test strips available for sanitizer and disinfecting solution:
____Yes
____No
CUBBIES
Arrangement of cubbies: ________________________________________________________________
Distance between coat hooks:
____12”
____+12”
____18”
____Using Crib Dividers
Beds, Cribs, Cots, Mats and Linens
Distance between cribs:
Location of:
Cot/Mat Storage: ________________________________________________
Linen Storage: ___________________________________________________
Designated sick area with cot/mat & vomitus receptacle: ________________
_______________________________________________________________
ANSON COUNTY ENVIRONMENTAL HEALTH CHILD DAY CARE
PLAN REVIEW APPLICATION
CLEANING/SANITIZING
Method of washing and sanitizing toys in infant and toddler rooms (hard plastic toys must be washed in
dishwasher): __________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
Type of sanitizer and test strips used in facility: ______________________________________________
Location of can wash facility: _____________________________________________________________
(Minimum temperature 80oF)
HAND WASH LAVATORIES
Locations:
____Toilet Rooms
____Diaper Changing Station
____Food Service Areas
Types of faucets used: __________________________________________________________________
LOCKED ITEMS
Locations of:
Medicines: ______________________________________________________________
Cleaning Supplies: ________________________________________________________
Personal Belongings: ______________________________________________________
Aerosols: _______________________________________________________________
All other toxic products: ___________________________________________________
WATER HEATING EQUIPMENT
Storage Tank Size: ____________________________
Gallons per hour recovery rate: _____________
LIGHTING
Shatterproof or shielded bulbs:
____Yes
____No
50 foot candles at all work areas:
____Yes
____No
10 foot candles at all other areas:
____Yes
____No
ANSON COUNTY ENVIRONMENTAL HEALTH CHILD DAY CARE
PLAN REVIEW APPLICATION
FINISHES
Finishes/construction material in/on:
Diapering changing counters: _____________________________________________________________
Food service counter in infant room: _______________________________________________________
Floors around diapering and food service counters in infant and toddler rooms:
_____________________________________________________________________________________
_____________________________________________________________________________________
Backsplash of diapering and food service counters in infant and toddler rooms:
_____________________________________________________________________________________
_____________________________________________________________________________________
Cabinetry in Classrooms:
_____________________________________________________________________________________
_____________________________________________________________________________________
Kitchen floors, walls and ceilings:
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
OUTSIDE PREMISES
Description of Playground area:
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
HOT WATER CALCULATION WORKSHEET
Facility Name: __________________________________________________________________
Contact: _____________________________________ Phone No.: _______________________
Address: _____________________________________ City: _____________________________
DESCRIPTION
QUANTITY
Domestic
Two-comp sink
Commercial
Two-comp sink
Commercial
Three-comp sink
Handwash or
Lavatory sink
Food Prep sink
Kitchen or infant/toddler
Pre-rinse
Commercial dishwasher
Can wash
x
x
x
x
x
x
x 2.5 gallons=
x 10 gallons=
x 45 gallons=
x 10 gallons=
(GPH as per manufacturer)
x GPH=
(GPH as per manufacturer)
x GPH=
(GPH as per manufacturer)
x GPH=
(Use 30 GPH as standard)
x
x
Domestic
Dish Machine
Commercial
Dish Machine
Washing
Machine
Laundry
Tub
Other
Equipment
Total Gallons
SIZE
(e.g., 14x16x8)
GALLON PER HOUR
(GPH)
(Table 2, sink
volumes)
x Gal per/hr=
Per hr @
140oF or
130oF
Required
(Sum of 4th column)
____________________
Commercial units are designated as NSF, UL or other like third-party certifiers for equipment
manufacturers.
If two hot water heating units are being used, two separate worksheets should be filled out to
determine the total gallons per hour (GPH) required.
WATER HEATER SIZING GUIDE WHEN DOMESTIC
EQUIPMENT IS USED IN THE KITCHEN
WATER HEATER
SIZING GUIDE
WHEN DOMESTIC
EQUIPMENT IS USED
IN THE KITCHEN
Child Care Centers
located in a residence
with less than 13
children
Child Care Centers
licensed with 13 to 29
kids
Child Care Centers
licensed with 30 to 120
kids
TYPE OF HOT
WATER HEATER
Domestic
4.5 Kw electric
35,000 btu gas
Domestic
4.5 Kw electric
45,000 btu gas
Domestic
4.5 Kw electric
55,000 btu gas
MINIMUM
STORAGE
CAPACITY IN
GALLONS
40 gallon
30 gallon
50 gallon
40 gallon
80 gallon
50 to 75 gallons
For water heater use in centers where multi-use articles are used the center is
equipped with a dish machine and washing machine, the size of the water should
be based on the total gallon per hour (GPH) rating for the number of fixtures
requiring hot water. The following worksheet and table may be used as a guide.
Diapering Procedure
1.
Gather supplies before placing child on diapering surface.
2.
Put on disposable gloves, if needed.
3.
Use disposable towelette or moistened paper towel to clean child, wiping
front to back.
4.
Dispose of gloves (if used), soiled towelettes and diaper in a plastic-lined,
covered receptacle.
5.
Wipe hands with a disposable towelette or moistened paper towel.
6.
Slide clean diaper under child, apply diapering products (if needed) using
a facial or toilet tissue and then discard the tissue in a plastic-lined,
covered receptacle.
7.
Fasten the diaper and place the clothing on the child.
8.
Wash the child’s hands in accordance with Rule .2803, or, if the child is
unable to support his or her head, clean the child’s hands with a
disposable towelette or moistened paper towel, then drying the child’s
hands and returning the child to a supervised area.
9.
Spray entire diapering surface with detergent solution and wipe clean,
using disposable paper towels.
10. Spray the entire diapering surface with an approved disinfecting solution
and allowing it to remain on the surface for 2 minutes or as specified by
the manufacturer, or air dry; and
11.
Wash hands in accordance with Rule .2803 even if disposable gloves are
used by caregiver.