Virginia Administrative Code › Title 6 - CRIMINAL JUSTICE AND CORRECTIONS › Agency 15 - STATE BOARD OF LOCAL AND REGIONAL JAILS › Chapter 81 - STANDARDS FOR PLANNING, DESIGN, CONSTRUCTION, AND REIMBURSEMENT OF LOCAL CORRECTIONAL FACILITIES › Part V - Secure Local Correctional Facilities Design and Construction › Article 2 - Central Intake Unit Design, General Population, and Other Areas Design Requirements › Section 6VAC15-81-800 - Food service

Current through Register Vol. 40, No. 24, July 15, 2024
A. If a kitchen
					 is provided, it shall be equipped to meet the standards of the Department of
					 Health and the following:
1. The kitchen and
					 kitchen storage shall be sized in accordance with the design capacity of the
					 facility and include consideration for future expansion.
2. The kitchen area, exclusive of dining and
					 serving areas, shall be a minimum of 1500 square feet and for facilities in
					 excess of 100 inmates of design capacity an additional three square feet per
					 inmate shall be provided. The kitchen shall be located with consideration for
					 ease of serving the inmate population and where supplies can readily be
					 received without breaching security. Space for food storage rooms is in
					 addition to the above minimum square footage.
3. Consideration shall be given to providing
					 an inmate break area within the kitchen area. This shall not reduce the size of
					 the kitchen or other spaces associated with the kitchen.
4. A janitor's closet and mop sink shall be
					 located within the kitchen for exclusive use in the kitchen.
5. Storage space of adequate size and type to
					 accommodate perishable, frozen, and bulk dry food storage shall be provided.
a. For facilities with a design capacity up
					 to 1000 inmates, the storage space shall be sized not less than three square
					 feet of floor space per inmate. For design capacity in excess of 1000, the
					 sizing may be 2.7 square feet of floor space per inmate for the next 800
					 inmates. Further reductions may be approved for jails with a design capacity of
					 greater than 1800 inmates. Storage space requirements are based on a seven-day
					 supply need. Aggregate kitchen storage space shall be a minimum of 300 square
					 feet of floor space.
b. The
					 following breakdown of storage space is recommended: 40% dry, 36% refrigerated
					 and 24% freezer.
c. Walls for food
					 storage shall extend to the structure above.
6. All kitchen counters and table tops, legs,
					 and bases; shelving; and fixed equipment shall be stainless steel.
7. The floors, walls, and ceilings in the
					 food service areas shall be a smooth durable finish, shall withstand food
					 spillage, and shall be easily cleanable.
8. Adequately sized separate lockable storage
					 shall be provided for caustic, toxic, and flammable kitchen supplies. Secure
					 storage or space for secure storage shall be provided for kitchen inventory of
					 sharp implements and other potential weapons. Consideration shall be given for
					 locating lockable storage in a separate locked room.
9. Provisions shall be made for kitchen waste
					 removal from the kitchen area without crossing the food preparation
					 area.
10. Hand washing sinks for
					 inmate toilets shall be located outside the toilet room and in view of the
					 staff.
11. Consideration shall be
					 given to locating an emergency eye wash station in the kitchen.
12. Consideration shall be given to providing
					 a smoke removal system for the kitchen.