Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 390 - MEDICALLY COMPLEX FOR THE DEVELOPMENTALLY DISABLED FACILITIES CODE › Subpart M - DESIGN AND CONSTRUCTION STANDARDS FOR NEW FACILITIES › Section 390.2690 - Service Departments

Current through Register Vol. 48, No. 28, July 12, 2024
a) Dietary
				facilities shall comply with the standards specified in the Department's rules
				entitled "Food Service Sanitation" (77 Ill. Adm. Code 750). Food service
				facilities shall be designed and equipped to meet the requirements of the
				Narrative Program. These may consist of an on-site conventional food preparing
				system, a convenience food service system, or an appropriate combination of the
				two. (B)
b) The kitchen, consisting
				of food preparation, cooking and serving areas, shall be approximately ten
				square feet per resident bed, crib or bassinet with a minimum area of at least
				200 square feet. It shall be properly located for efficient food service, and
				be large enough to accommodate the equipment and personnel needed to prepare
				and serve the number of meals required. (B)
c) The following facilities shall be provided
				as required to implement the type of food service selected:
1) A control station shall be provided for
				receiving food supplies.
2) Storage
				space shall be adequate to provide normal and emergency supply needs,
				approximately two and one half square feet per resident bed, crib or bassinet
				for bulk and daily food storage, located in a room convenient to the
				kitchen.
3) Food Preparation
				Facilities. Conventional food preparation systems require space and equipment
				for preparing, cooking, and baking. Convenience food service systems such as
				frozen prepared meals, bulk packaged entrees, and individual packaged portions,
				or systems using contractual commissary service require space and equipment for
				thawing, portioning, heating, cooking, or baking.
4) Handwashing facilities shall be located in
				the food preparation area.
5)
				Residents' meal service facilities shall be provided as required for tray
				assembly and distribution.
6)
				Warewashing space shall be located in a room or an alcove separate from food
				preparation and serving areas. Commercial type dishwashing equipment shall be
				provided. Space shall also be provided for receiving, scraping, sorting,
				stacking and loading soiled tableware and for transferring clean tableware to
				the using areas. A handwashing lavatory shall be provided. (B)
7) Potwashing facilities shall be located
				conveniently for washing and sanitizing cooking utensils. (B)
8) Storage areas shall be provided for cans,
				carts, and mobile tray conveyors.
9) Waste storage facilities shall be located
				in a separate room easily accessible to the outside for direct pickup or
				disposal.
10) Office or desk spaces
				shall be provided for dietitians and the dietary service manager.
11) Toilets with lavatory shall be accessible
				to the dietary staff.
12) A
				janitors' closet for the exclusive use of the food preparation areas shall be
				located within the dietary department. It shall contain a floor receptor or
				service sink and storage space for housekeeping equipment and
				supplies.
13) Self-dispensing
				icemaking facilities shall be provided.
14) Provide adequate can, cart and mobile
				tray washing facilities as required.