441—114.4 (237) Sanitation, water, and waste disposal.
	 114.4(1) Bathroom facilities.
	  a.   	 Bathrooms shall have an adequate supply of hot and cold running water.
	  b.   	 Each bathroom shall be properly equipped with toilet tissue, towels, soap, and other items required for personal hygiene unless children are individually given these items. Paper towels, when used, and toilet tissue shall be in dispensers.
	  c.   	 Toilets and baths or showers shall provide for individual privacy.
	  d.   	 There shall be a shower or tub for each ten children or portion thereof.
	  e.   	 Tubs and showers shall have slip-proof surfaces.
	  f.   	 At least one toilet and one lavatory shall be provided for each six children or portion thereof.
	  g.   	 Toilet facilities shall be provided with natural or artificial ventilation capable of removing odors and moisture.
	  h.   	 Toilet facilities adjacent to a food preparation area shall be separated completely by an enclosed solid door.
	  i.   	 All toilet facilities shall be kept clean.
	  j.   	 When more than one stool is used in one bathroom, partitions providing privacy shall be used.
	  k.   	 Toilets, wash basins, and other plumbing or sanitary facilities shall be maintained in good operating condition.
	 114.4(2) Food preparation and storage.
	  a.   	 Cracked dishes and utensils shall not be used in the preparation, serving, or storage of food.
	  b.   	 Storage areas for perishable foods shall be kept at 45 degrees Fahrenheit or below.
	  c.   	 Storage areas for frozen foods shall be kept at zero degrees Fahrenheit or below.
	  d.   	 Food that is to be served hot shall be maintained at 140 degrees Fahrenheit or above.
	  e.   	 Food that is to be served cold shall be maintained at 45 degrees Fahrenheit or below.
	  f.   	 The kitchen and food storage areas shall be kept clean and neat. Foods shall not be stored on the floor.
	  g.   	 The floor and walls shall be of smooth construction and in good repair.
	 114.4(3) Personnel handling food. Personnel who handle food shall:
	  a.   	 Be free of infection.
	  b.   	 Be clean and neatly groomed.
	  c.   	 Wear clean clothes.
	  d.   	 Not use tobacco in any form while preparing or serving food.
	 114.4(4) Dishwashing facilities.
	  a.   	 Manual dishwashing will be allowed in facilities that normally serve 15 or less people at one meal.
	  b.   	 Commercial dishwashers shall be used in facilities serving more than 15 people at one meal, and shall meet the following criteria:
	 (1) 	 When chemicals are added for sanitation purposes, they shall be automatically dispensed.
	 (2) 	 Machines using hot water for sanitizing must maintain wash water at least 150 degrees Fahrenheit and rinse water at a temperature of at least 180 degrees Fahrenheit or a single temperature machine at 165 degrees Fahrenheit for both wash and rinse.
	 (3) 	 All machines shall be thoroughly cleaned and sanitized at least once each day or more often if necessary to maintain satisfactory operating condition.
	  c.   	 Soiled and clean dish table areas shall be of adequate size to accommodate the dishes for one meal.
	  d.   	 All hand-held food preparation and serving equipment shall be cleaned and sanitized following each meal. Dispensers, urns, and similar equipment shall be cleaned and sanitized daily.
	 114.4(5) Foods not prepared at site of serving.
	  a.   	 The place where food is prepared for off-site serving shall conform with all requirements for on-site food preparation.
	  b.   	 Food shall be transported in covered containers or completely wrapped or packaged so as to be protected from contamination.
	  c.   	 During transportation, and until served, hot foods shall be maintained at 140 degrees Fahrenheit or above and cold food maintained at 45 degrees Fahrenheit or below.
	 114.4(6) Milk supply. When fluid milk is used, it shall be pasteurized Grade A.
	 114.4(7) Public water supply. The water supply is approved when the water is obtained from a public water supply system.
	 114.4(8) Private water supplies.
	  a.   	 Each privately operated water supply shall be annually checked and evaluated for obvious deficiencies such as open or loose well tops or platforms and poor drainage around the wells.
	  b.   	 As part of the evaluation, water samples shall be collected and submitted by the department of human service worker or local health sanitarian to the state hygienic laboratory or other laboratory certified by the hygienic laboratory and analyzed for coliform bacteria and nitrate (NO3) content.
	  c.   	 When the water supply is obtained from more than one well, proof of the quality of the water from each well is required.
	  d.   	 When no apparent deficiencies exist in the well and the water sample is approved, water safety requirements have been met.
	  e.   	 When the water sample is not approved, the facility shall provide a written statement as to how the water supply will be upgraded.
	  f.   	 A facility can obtain potable water from another source when a written statement is provided on where the water will be obtained and the manner of transportation and storage until the water supply is tested as safe. This shall be considered as meeting the water safety requirements.
	 114.4(9) Heating or storage of hot water. Each tank used for the heating or storage of hot water shall be provided with a pressure and temperature relief valve.
	 114.4(10) Sewage treatment.
	  a.   	 Facilities shall be connected to public sewer systems where available.
	  b.   	 Private disposal systems shall be designed, constructed, and maintained so that no unsanitary or nuisance conditions exist, such as surface discharge of raw or partially treated sewage or failure of the sewer lines to convey sewage properly.
	 114.4(11) Garbage storage and disposal.
	  a.   	 A sufficient number of garbage and rubbish containers shall be provided to properly store all material between collections.
	  b.   	 Containers shall be fly tight, leakproof, and rodent proof and shall be maintained in a sanitary condition.
This rule is intended to implement Iowa Code section 237.3.