(c)

1. (1) Dishes, silverware, and glasses shall be free of:

   1. (A) Breaks;
   2. (B) Tarnish;
   3. (C) Stain;
   4. (D) Cracks; and
   5. (E) Chips.
2. (2) There shall be an ample supply to serve all patients.
3. (3) Patients will be furnished knives, forks, and spoons unless there is documentation to indicate the patient is incapable of using these implements.

(d)

1. (1) Vessels used in preparing, serving, or storing food shall be:

   1. (A) Made of seamless metal or a nonabsorbent material which can be easily cleaned; and
   2. (B) Used for no other purpose.
2. (2) Enamelware shall not be used.

(f)

1. (1) Dishes, knives, forks, spoons, and other utensils used in the preparation and serving of foods must be stored in such a manner as to be protected from:

   1. (A) Rodents;
   2. (B) Flies or other insects;
   3. (C) Dust;
   4. (D) Dirt; or
   5. (E) Other contamination.
2. (2) Silverware shall be stored in a clean container that can be thoroughly washed and sanitized.

(g)

1. (1) Paper or loose covering shall not be used on:

   1. (A) Shelves;
   2. (B) Cabinets;
   3. (C) Cabinet drawers;
   4. (D) Refrigerators; or
   5. (E) Stoves.
2. (2) Storage cabinets shall be kept clean.
3. (3) Cardboard boxes shall not be saved and used for the storage of food or articles which were not packed in that original box.

(h) Dishes, trays, silverware, glasses, and food preparation dishes shall be cleaned, washed, and sanitized by only the following methods:

1. (1)

   1. (A) Manual dishwashing.
   2. (B) Facilities may wash and sanitize such items in a three-compartment sink.
   3. (C)

(i) Items shall be first thoroughly cleaned and washed in warm water, one hundred to one hundred twenty degrees Fahrenheit (100˚F to 120˚F), containing an adequate amount of an effective soap or detergent to remove grease and solids.

1. (ii) The wash water shall be changed often enough to keep it reasonably clean.

   1. (D) Next, they shall be rinsed in clean water, which is heated to a temperature of at least one hundred forty degrees Fahrenheit (140˚F).
   2. (E) Next, they shall be completely submerged for at least two (2) minutes in clean hot water at a temperature of at least one hundred eighty degrees Fahrenheit (180˚F).
   3. (F) A visible and reliable thermometer shall be conveniently available for testing the water temperature.

   4. (G)

      1. (i) Pots or pans that are used for preparing food that will be cooked need not be sanitized.
      2. (ii) All other utensils used in the preparing or serving of food shall be sanitized prior to use.

   5. (H)

      1. (i) Dishes, trays, and glasses shall be allowed to air dry before storage.
      2. (ii) Drying cloths shall not be used; or

2. (2)

   1. (A) Mechanical dishwashing machine.

   2. (B) Facilities may wash and sanitize such items in a mechanical spray type dishwashing machine as approved by the Office of Long-Term Care.

      1. (i)
3. (1) All kitchen garbage, cans, trash, and other waste materials shall be stored in water-tight containers provided with close-fitting lids.

4. (2) The kitchen garbage container shall be:

   1. (A) Emptied and thoroughly washed after each meal; and
   2. (B) Treated with a disinfectant if necessary.

(j) All equipment and utensils shall be:

1. (1) So constructed as to be cleaned easily; and
2. (2) Kept clean at all times.

(k) All mops, brushes, dustpans, and other housecleaning equipment shall be stored in a janitor’s closet when not in use.

1. (l) Meat and other foods shall not be placed in direct contact with ice.

   1. (m)

2. (1) Only ice of ensured bacterial safety shall be permitted for:

   1. (A) Use in drinks; or
   2. (B) The cooling of drinks by direct contact.
3. (2) A scoop shall be used for handling ice.
4. (3) Ice used to chill bottled drinks or salads, or in any food preparation, shall not be used for drinking purposes.
5. (4) Portable ice chests that can be sanitized shall be cleaned daily, and the ice machine shall be cleaned at least weekly.

(n)

1. (1) Hand-washing facilities shall be equipped with:

   1. (A) Blade-action controls; and
   2. (B) Hot and cold water.
2. (2) Soap and towel dispensers and a step-on trash can shall be located conveniently to the lavatory.
3. (3) The kitchen lavatory shall be equipped with a goose-necked spout.

(o)

1. (1) If table covers are used in the dining room they shall be of a fabric that can be laundered.
2. (2) They shall be kept clean and changed at least daily.