DHS 134.84(5)(b)5. 5. Rooms subject to sewage backflow or to condensation or leakage from overhead water or waste lines may not be used for food storage or preparation unless the food is effectively protected from contamination, which may involve storing the food a minimum of 6 inches above the floor, insulating water pipes or providing another means of preventing contamination of the food.

DHS 134.84(5)(c) (c) Type II facilities. In type II facilities:

DHS 134.84(5)(c)1. 1. Kitchen and dietary facilities shall be provided to meet food service needs and shall be arranged and equipped for proper refrigeration, heating, storage, preparation and serving of food. Adequate space shall be provided for proper refuse handling and washing of waste receptacles, and for storage of cleaning compounds;

DHS 134.84(5)(c)2. 2. Only traffic into and through kitchens incidental to the receiving, preparation and serving of food and drink shall be permitted;

DHS 134.84(5)(c)3. 3. Toilet facilities may not open directly into the kitchen;

DHS 134.84(5)(c)4. 4. Food day storage shall be provided adjacent to the kitchen and shall be ventilated to the outside, except in small facilities;

DHS 134.84(5)(c)5. 5. A separate handwashing sink with soap dispenser, single-service towel dispenser or other approved hand-drying device shall be located in the kitchen, except in small facilities;

DHS 134.84(5)(c)6. 6. A separate dishwashing area, preferably a separate room with mechanical ventilation, shall be provided, except in small facilities;

DHS 134.84(5)(c)7. 7. For manual dishwashing:

DHS 134.84(5)(c)7.a. a. At least a 2-compartment sink shall be provided; and

DHS 134.84(5)(c)7.b. b. For all new construction or replacements, a 3-compartment sink with adequate drainboards at each end is required. In addition, a single-compartment sink located adjacent to the soiled utensil drainboard is recommended for prewashing. In lieu of the additional sink for prewashing, a well-type garbage disposal with overhead spray wash shall be provided. The additional sink may also be used for liquid waste disposal. The size of each sink compartment shall be adequate to permit immersion of at least 50% of the largest utensil used;

DHS 134.84(5)(c)8. 8. Except in small facilities, mechanical dishwashers, where provided, shall be on the national sanitation foundation’s list of approved food service equipment, or shall be approved by the department;

DHS 134.84 Note Note: The National Sanitation Foundation’s “Listing of Food Service Equipment” is kept on file and may be consulted in the offices of the Department’s Bureau of Public Health and the Legislative Reference Bureau. The publication may be purchased from the National Sanitation Foundation, NSF Building, P.O. Box 1468, Ann Arbor, Michigan 48106.

DHS 134.84(5)(c)9. 9. Except in small facilities, temperature gauges shall be provided in the wash compartment of all mechanical dishwashers and in the rinse water line at the machine of a spray-type mechanical dishwasher or in the rinse water tank of an immersion-type dishwasher. The temperature gauges shall be readily visible, fast-acting and accurate to plus or minus 2º F. or 1º C;

DHS 134.84(5)(c)10. 10. Except in small facilities, approved automatic fire extinguishing equipment shall be provided in hoods and attached ducts above all food cooking equipment;

DHS 134.84(5)(c)11. 11. The walls of the kitchen shall be of plaster or equivalent material with smooth, light-colored, nonabsorbent and washable surfaces;

DHS 134.84(5)(c)12. 12. The ceiling in the kitchen shall be of plaster or equivalent material with smooth, light-colored, nonabsorbent and washable surfaces;

DHS 134.84(5)(c)13. 13. The floors of all rooms in which food or drink is stored, prepared or served, or in which utensils are washed, except the eating areas of dining rooms, shall be of a construction that is nonabsorbent and easily cleaned;

DHS 134.84(5)(c)14. 14. All openings to the out-of-doors from kitchen or food service areas shall be effectively screened. Screen doors shall be self-closing;

DHS 134.84(5)(c)15. 15. All rooms in which food or drink is stored or prepared or in which utensils are washed shall be well-lighted; and

DHS 134.84(5)(c)16. 16. Rooms subject to sewage backflow or to condensation or leakage from overhead water or waste lines may not be used for food storage or preparation unless the food is effectively protected from contamination, which may involve storing the food a minimum of 6 inches above the floor, insulating water pipes or providing another means of preventing contamination of the food.

DHS 134.84(6) (6) Storage.

DHS 134.84(6)(a) (a) Residents’ storage. One or more central storage areas shall be provided within the facility for storing residents’ possessions such as trunks, luggage and off-season clothing. In new construction storage space shall total at least 50 cubic feet per resident bed.

DHS 134.84(6)(b) (b) General storage. A general storage area shall be provided in the facility for supplies, equipment, wheelchairs and mechanical devices.

DHS 134.84(6)(c) (c) Linen.

DHS 134.84(6)(c)1. 1. A type I facility shall provide clean linen and dirty linen storage areas of adequate size for each living unit.

DHS 134.84(6)(c)2. 2. A type II facility shall provide a clean linen closet or cabinet and a dirty linen closet or cabinet for each floor or wing.

DHS 134.84(7) (7) Family and employee living quarters. Any family and employee living quarters shall be in an area of the facility separate from resident areas.

DHS 134.84(8) (8) Employee facilities. The following shall be provided for employees but may not be located in food preparation, food storage or utensil washing areas or resident rooms: