1. (a) Each meal provider must secure and maintain adequate facilities and equipment for safe, sanitary, and efficient preparation, service, and delivery of meals.

2. (b) They must meet at least the following applicable requirements related to physical facilities and equipment:

   1. (1) Locate facility, if feasible, within walking distance or as close as possible to the majority of eligible persons;
   2. (2) Make the facility available for the hours and days specified in the Division of Aging, Adult, and Behavioral Health Services of the Department of Human Services approved area plan;
   3. (3) Provide a facility adequate in size to comfortably accommodate meal service and activities for the usual number of persons served, and to allow safe and sanitary preparation, service, and storage of food (see local fire code and Department of Health rules);
   4. (4) Provide buildings that have adequate heating, ventilation, and cooling systems, screened (if applicable) doors and windows, adequate lighting, and well-marked, accessible exits with easy to open doors (see Americans with Disabilities Act and Section 504);

   5. (5)

      1. (A) Provide facilities that meet all federal, state, and local fire, building accessibility, sanitation, and safety codes.
      2. (B) The subcontractor shall arrange for all applicable health, fire, safety, and sanitation inspections and post permits;

   6. (6) Provide accessible restrooms with:

      1. (A) Adequate number of toilets and sinks for the usual number served;
      2. (B) Hot and cold running water;
      3. (C) Soap dispenser;
      4. (D) Disposable towels; and
      5. (E) Covered waste can;

   7. (7)

      1. (A) Provide the appropriate facility and equipment to prepare menus as written, transport meals, and maintain proper food temperatures and sanitation during transport and holding.
      2. (B) Equipment used for transport must be compatible with the packaging materials used in order to maintain:

3. (i) Nutritional quality;

   1. (ii) Palatability; and

      1. (iii) Food safety;
   2. (8) Provide adequate equipment and space for cleaning, sanitizing, and storing dishes, flatware, and pans;
   3. (9) Provide adequate hand washing facilities, storage space for food, and adequate janitorial facilities, separate if possible (see Department of Health rules);
   4. (10) Provide adequate number and sizes of serving utensils to ensure uniform servings that meet the required one-third (1/3) DRI as indicated on approved menus;
   5. (11) Provide adequate tables and chairs to comfortably accommodate participants, including aisle space to allow for walkers and wheelchairs;
   6. (12) Provide adequate tableware and flatware in good condition to serve all participants;
   7. (13) Make special provisions, as appropriate, for the service of meals to persons with disabilities and persons with limited mobility, including appropriate food containers and/or utensils; and

   8. (14) Provide a bulletin board placed in a conspicuous location on which the following are posted:

      1. (A) Notice of the right of eligible persons to equal access to services;
      2. (B) The full cost of the meal to be paid by guests under age sixty (60);
      3. (C) Suggested contribution for eligible participants;
      4. (D) Sign with information on how to apply for SNAP benefits (formerly food stamps);
      5. (E) Menu for at least one (1) week;
      6. (F) Emergency evacuation plan;
      7. (G) Grievance procedure for participants;
      8. (H) Toll-free information and assistance number;
      9. (I) Department permit; and
      10. (J) Other notices required by law.

Codification Notes: This section as promulgated prior to codification into the Code of Arkansas Rules provided as follows: “1-1-96” "SNAP" means Supplemental Nutrition Assistance Program. The Americans with Disabilities Act is codified generally at 42 U.S.C. § 12101 et seq.