| (iv) All cooking equipment shall be equipped with automatic
shutoff devices to prevent excessive heat buildup.
(E) Vending services. When vending machines are provided,
a dedicated room or an alcove shall be located so that access is available
at all times.
(2) Details and finishes. Details and finishes shall
be in accordance with §133.162(d)(2) of this title and this paragraph.
(A) Details.
(i) Food storage shelves shall not be less than four
inches above the finished floor and the space below the bottom shelf
shall be closed in and sealed tight for ease of cleaning.
(ii) Operable windows and doors not equipped with automatic
closing devices shall be equipped with insect screens.
(iii) Food processing areas in the central dietary
kitchen shall have ceiling heights not less than nine feet. Ceiling-mounted
equipment shall be supported from rigid structures located above the
finished ceiling.
(iv) Mirrors shall not be installed at hand washing
fixtures in the food preparation areas.
(B) Finishes.
(i) Floors in areas used for food preparation, food
assembly, soiled and clean ware cleaning shall be water-resistant
and grease-proof. Floor surfaces, including tile joints, shall be
resistant to food acids.
(ii) Wall bases in food preparation, food assembly,
soiled and clean ware cleaning and other areas which are frequently
subject to wet cleaning methods shall be made integral and coved with
the floor, tightly sealed to the wall, constructed without voids that
can harbor insects, retain dirt particles, and be impervious to water.
(iii) In the dietary and food preparation areas, the
wall construction, finishes, and trim, including the joints between
the walls and the floors, shall be free of voids, cracks, and crevices.
(iv) The ceiling in food preparation and food assembly
areas shall be washable as required by §133.162(d)(2)(B)(vi)(II)
of this title.
(v) The ceiling in the soiled and clean ware cleaning
area shall be of the monolithic type as required by §133.162(d)(2)(B)(vi)(III)
of this title.
(3) Mechanical Requirements. Mechanical requirements
shall be in accordance with §133.162(d)(3) of this title and
this paragraph.
(A) Exhaust hoods handling grease-laden vapors in food
preparation centers shall comply with National Fire Protection Association
96, Standard for Ventilation Control and Fire Protection of Commercial
Cooking Operations, 2001 edition. All hoods over cooking ranges shall
be equipped with grease filters, fire extinguishing systems, and heat-actuated
fan controls. Clean out openings shall be provided every 20 feet and
at any changes in direction in the horizontal exhaust duct systems
serving these hoods. (Horizontal runs of ducts serving range hoods
should be kept to a minimum.)
(B) When air change standards in Table 3 of §133.169(c)
of this title do not provide sufficient air for proper operation of
exhaust hoods (when in use), supplementary filtered make-up air shall
be provided in these rooms to maintain the required airflow direction
and exhaust velocity. Make-up systems for hoods shall be arranged
to minimize "short circuiting" of air and to avoid reduction in air
velocity at the point of contaminant capture.
(C) Air handling units serving the dietary suite shall
be equipped with filters having efficiencies equal to, or greater
than specified in Table 4 of §133.169(d) of this title.
(4) Piping systems and plumbing fixtures. Piping systems
and plumbing fixtures shall be in accordance with §133.162(d)(4)
of this title and this paragraph.
(A) The kitchen grease traps shall be located and arranged
to permit easy access without the need to enter food preparation or
storage areas. Grease traps shall be of capacity required and shall
be accessible from outside of the building without need to interrupt
any services.
(B) Grease traps or grease interceptors shall be located
outside the food preparation area and shall comply with the requirements
in the National Association of Plumbing-Heating-Cooling Contractors
(PHCC), National Standard Plumbing Code, 2000 edition. This publication
may be obtained from the National Association of Plumbing-Heating-Cooling
Contractors, 180 South Washington Street, Falls Church, VA 22046;
telephone (703) 237-8100.
(C) The material used for plumbing fixtures shall be
nonabsorptive and acid-resistant.
(D) Water spouts used at lavatories and sinks shall
have clearances adequate to avoid contaminating utensils and containers.
(E) Hand washing fixtures used by food handlers shall
be trimmed with valves that can be operated without hands. Single
lever or wrist blade devices may be used. Blade handles used for this
purpose shall not be less than four inches in length.
(F) Drainage and waste piping shall not be installed
within the ceiling or installed in an exposed location in food preparation
centers, food serving facilities and food storage areas unless precautions
are taken to protect the space below from leakage and condensation
from necessary overhead piping. Any required secondary protection
shall be labeled, "code required secondary drain system" every 20
feet in a highly visible print or label.
(G) No plumbing lines may be exposed overhead or on
walls where possible leaks would create a potential for food contamination.
(5) Electrical requirements. Electrical requirements
shall be in accordance with §133.162(d)(5) of this title and
this paragraph.
(A) Exhaust hoods shall have an indicator light indicating
that the exhaust fan is in operation.
(B) The electrical circuit(s) to equipment in wet areas
shall be provided with five milliampere GFCI.
(f) Emergency suite. This subsection applies to all
hospitals (general or special) included under the hospital license,
including those licensed as a multiple-location hospital.
(1) Architectural requirements.
(A) Emergency treatment area.
(i) Emergency treatment room. As a minimum requirement,
all hospitals shall provide at least one emergency treatment room
and facilities to handle emergencies. The room(s) and facilities shall
meet the following requirements.
(I) The emergency treatment room for a single patient
shall have a minimum clear area of 120 square feet clear floor area
exclusive of fixed and movable cabinets and shelves. The minimum clear
room dimension exclusive of fixed cabinets and built-in shelves shall
be 10 feet. The emergency treatment room shall contain cabinets, medication
storage, work counter, examination light, and a hand washing fixture
with hands-free operable controls.
(II) When a multiple-bed emergency treatment room is
provided, the clearance between the side of a bed/gurney and a wall/partition
shall be a minimum of four feet. The clearance between the sides of
beds/gurneys shall be a minimum of six feet. The minimum distance
at the foot of the bed/gurney shall not be less than seven feet for
single load area/room or ten feet for double load area/room. Four
feet of the passage space at the foot of the bed may be shared between
two beds/gurneys. The multiple-bed emergency treatment room shall
contain cabinets, medication storage, work counter, examination light,
and a hand washing fixture with hands-free operable controls. The
fixed and movable cabinets and shelves shall not encroach upon the
bed/gurney clear floor space/area. The requirements of this subclause
are illustrated in Table 8, Diagram C of §133.169(h) of this
title.
(III) One hand washing fixture with hands-free operable
controls shall be provided for each bed/gurney location. One hand
washing fixture may serve two beds/gurneys if distributed appropriately
between the two.
(IV) Storage space shall be provided within the room
or suite and be under staff control for general medical-surgical emergency
supplies and medications. Adequate space shall be provided for emergency
equipment such as emergency treatment trays, ventilator, defibrillator,
splints, cardiac monitor, etc.
(V) Locked storage space shall be provided for drugs
and an area for preparation of medication with a work counter, refrigerator,
and hand washing fixture with hands-free operable controls.
(VI) An alcove shall be provided for stretcher and
wheelchair storage. The storage shall be located out of the line of
traffic.
(VII) Patient toilet room(s) shall be provided and
shall be convenient to treatment rooms, examination rooms, and holding
rooms, and a hand washing fixture with hands-free operable controls.
Cont'd... |
