New Mexico Administrative Code › Title 8 - SOCIAL SERVICES › Chapter 370 - OVERSIGHT OF LICENSED HEALTHCARE FACILITIES AND COMMUNITY BASED WAIVER PROGRAMS › Part 16 - REQUIREMENTS FOR LONG TERM CARE FACILITIES › Section 8.370.16.77 - FOOD SERVICE - GENERAL

Current through Register Vol. 35, No. 13, July 16, 2024
A. The
				facility shall have a kitchen or dietary area which shall be adequate to meet
				food service needs and shall be arranged and equipped for the refrigeration,
				storage and preparation, and serving of food, as well as for dish and utensil
				cleaning and refuse storage and removal.
B. Dietary areas shall comply with the local
				health or food handling codes. Food preparation space shall be arranged for the
				separation of functions and shall be located to permit efficient services to
				residents and shall not be used for non-dietary functions.
(1) Kitchen and dietary: Kitchen and dietary
				facilities shall be provided to meet food service needs and 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 components.
(2) Traffic: Only traffic incidental to the
				receiving, preparation and serving of food and drink shall be
				permitted.
(3) Toilets: No toilet
				facilities may open directly into the kitchen.
(4) Food storage: Food day-storage space
				shall be provided adjacent to the kitchen and shall be ventilated to the
				outside.
(5) Handwashing: A
				separate handwashing sink with soap dispenser, single service towel dispenser,
				or other approved hand drying facility shall be located in the
				kitchen.
(6) Dishwashing: A
				separate dishwashing area, preferably a separate room, with mechanical
				ventilation shall be provided.
(7)
				Sink: At least a three-compartment sink shall be provided for washing, rinsing
				and sanitizing utensils, with adequate drainboards, at each end. In addition, a
				single-compartment sink located adjacent to the soiled utensil drainboard shall
				be available for prewashing. 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 fifty percent of the largest utensil used. In lieu of the
				additional sink for prewashing, a well type garbage disposal with overhead
				spray wash may be provided.
(8)
				Mechanical dishwashers: Mechanical dishwashers and utensil washers, where
				provided, shall meet the requirements of the current approved list from the
				national sanitation foundation or equivalent with approval of the
				authority.
(9) Temperature:
				Temperature gauges shall be located 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 in immersion-type
				dishwasher. The temperature gauges shall be readily visible, fast-acting and
				accurate to plus or minus two degrees fahrenheit or one degree
				celsius.
(10) Fire extinguishers:
				Approved automatic fire extinguishing equipment shall be provided in hoods and
				attached ducts above all food cooking equipment.
(11) Walls: The walls shall be of plaster or
				equivalent material with smooth, light - colored, non-absorbent, and washable
				surface.
(12) Ceiling: The ceiling
				shall be of plaster or equivalent material with smooth, light-colored,
				non-absorbent, washable, and seamless surface.
(13) Floors: The floors of all rooms, except
				the eating areas of dining rooms, in which food or drink is stored, prepared,
				or served, or in which utensils are washed, shall be of such construction as to
				be non-absorbent and easily cleaned.
(14) Screens: All room openings to the out -
				of-doors shall be effectively screened. Screen doors shall be
				self-closing.
(15) Lighting: All
				rooms in which food or drink is stored or prepared or in which utensils are
				washed shall be well lighted.
(16)
				Sewage contamination: Rooms subject to sewage or wastewater backflow or to
				condensation or leakage from overhead water or wastelines shall not be used for
				storage of food preparation unless provided with acceptable protection from
				such contamination.