(a) Administration and public suite. The following rooms or areas shall be provided.      
        (1) Primary entrance. An entrance at grade level shall be accessible and protected from inclement weather with a drive-under canopy for loading and unloading passengers.       
        (2) Lobby. A main lobby shall be located at the primary entrance and shall include a reception and information counter or desk, waiting space(s), public toilet facilities, public telephones, drinking fountain(s), and storage room or alcove for wheelchairs.       
        (3) Admissions area. An admissions area shall include a waiting area, work counters or desk, private interview spaces, and storage room or alcove for wheelchairs. The waiting area and  wheelchair storage may be shared with similar areas located in the main lobby.       
        (4) General or individual office(s). Office space shall be provided for business transactions, medical and financial records, and administrative and professional staffs.       
        (5) Multipurpose room(s). Room(s) shall be provided for conferences, meetings, and health education purposes including provisions for showing visual aids.       
        (6) Storage. Storage for office equipment and supplies shall be provided. The construction protection for the storage room or area shall be in accordance with the National Fire Protection Association 101, Code for Safety to Life from Fire in Buildings and Structures, 1997 edition (NFPA 101), §18-3.1. All  documents published by the NFPA as referenced in this section may be obtained by writing or calling the NFPA at the following address and telephone number: Post Office Box 9101, 1 Batterymarch Park, Quincy, Massachusetts 02269-9101, (800) 344-3555.       
      (b) Cart cleaning and sanitizing unit. A cart cleaning and sanitizing unit is optional for crisis stabilization units.      
        (1) Architectural requirements.                  (A) Cart cleaning, sanitizing and storage shall be provided for carts serving dietary services and linen services.                   (B) Cart facilities may be provided for each service or be centrally located.                   (C) Hand washing fixtures shall be provided in cart cleaning, sanitizing  and storage areas.         
        (2) Details and finishes. Details and finishes shall be in accordance with §134.122(d)(2) of this title (relating to New Construction Requirements) and this paragraph.                  (A) Flooring in the cart cleaning and sanitizing unit shall be of the seamless type, or ceramic or quarry tile as required by §134.122(d)(2)(B)(iii)(III) or (IV) of this title.                   (B) Ceilings in the cart cleaning and sanitizing unit shall be the monolithic type as required by §134.122(d)(2)(B)(vi)(III) of this title.         
        (3) Piping systems and plumbing fixtures. Piping systems and plumbing fixtures shall be in accordance with §134.122(d)(4) of this title and this  paragraph.                  (A) Hand washing fixtures shall be provided with hot and cold water. Hot and cold water fixtures shall be provided in cart cleaning and sanitizing locations.                   (B) Where floor drains or floor sinks are installed, they shall be of a type that can be easily cleaned by removal of the cover. Removable stainless steel mesh shall be provided in addition to a grilled drain cover to prevent entry of large particles of waste which might cause stoppages. Floor drains and floor sinks shall be located to avoid conditions where removal of covers for cleaning is difficult.         
      (c) Central sterile supply suite. A central sterile supply suite is optional for crisis stabilization units.      
        (1) Architectural requirements.                  (A) Supply storage. A storage room for clean and sterile supplies shall be provided. The storage room shall have adequate areas and counters for breakdown of prepackaged supplies.                   (B) Equipment storage. An equipment storage room shall be provided.         
        (2) Details and finishes. Details and finishes shall be in accordance with §134.122(d)(2) of this title and this paragraph. Ceilings in supply storage room shall be monolithic type in accordance with §134.122(d)(2)(vi)(III) of this title.       
        (3) Mechanical Requirements. Mechanical requirements shall be in accordance with §134.122(d)(3) of this title and this paragraph.                  (A) The sterile  supply room shall include provisions for ventilation, humidity, and temperature control.                   (B) Filtration requirements for air handling units serving the central sterile supply suite shall be equipped with filters having efficiencies equal to, or greater than specified in Table 4 of §134.131(d) of this title (relating to Tables).                   (C) Duct linings exposed to air movement shall not be used in ducts serving the central sterile supply suite unless terminal filters of at least 90% efficiency are installed downstream of linings. This requirement shall not apply to mixing boxes and acoustical traps that have special coverings over such lining.         
      (d) Dietary suite.      
        (1) Architectural requirements.                  (A) General. Construction, equipment, and installation shall comply with the standards specified in Chapter 228 of this title (relating to Retail Food).                   (B) Food service facilities. Food services shall be provided by an on-site food preparation system or an off-site food service system or a combination of the two. The following minimum functional elements shall be provided on-site regardless of the type of dietary services.                      (i) Dining area. Provide dining space(s) for ambulatory patients, staff, and visitors with a minimum floor space of 15 square feet per person to be seated. The footage requirement does not include serving areas. The dining area and service areas shall be separate from the food  preparation and distribution areas.                       (ii) Receiving area. This receiving area shall have direct access to the outside for incoming dietary supplies or off-site food preparation service and shall be separate from the general receiving area. The receiving area shall contain a control station and an area for breakout for loading, unloading, uncrating, and weighing supplies. The entrance area to the receiving area shall be covered from the weather.                       (iii) Storage spaces. Storage spaces shall be convenient to receiving area and food preparation area and shall be located to exclude traffic through the food preparation area. Regardless of the type of food services provided, the facility shall provide storage of food for emergency use  for a minimum of four calendar days.                          (I) Storage space(s). Storage space(s) shall be provided for bulk, refrigerated, and frozen foods.                           (II) Cleaning supply storage. This room or closet shall be used to store non-food items that might contaminate edibles. This storage area may be combined with the housekeeping room.                         (iv) Food preparation area. Counter space shall be provided for food prep work, equipment, and an area to assemble trays for distribution for patient meals.                       (v) Ice making equipment. Ice making equipment shall be provided for both drinks and food products (self-dispensing equipment) and for general use (storage-bin type equipment).                       (vi) Hand  washing. Hand washing fixtures with hands-free operable controls shall be conveniently located at all food preparation areas and serving areas.                       (vii) Food service carts. When a cart distribution system is provided, space shall be provided for storage, loading, distribution, receiving, and sanitizing of the food service carts. The cart traffic shall be designed to eliminate any danger of cross-circulation between outgoing food carts and incoming soiled carts, and the cleaning and sanitizing process. Cart circulation shall not be through food processing areas.                       (viii) Ware washing room. A ware washing room equipped with commercial type dishwasher equipment shall be located separate from the food preparation and serving areas.  Space shall be provided for receiving, scraping, sorting, and stacking soiled tableware and for transferring clean tableware to the using areas. Hand washing facilities with hands-free operable controls shall be located within the soiled dish wash area. A physical separation to prevent cross traffic between the dirty side and clean side of the dish wash areas shall be provided.                       (ix) Pot washing facilities. A three compartmented sink of adequate size for intended use shall be provided convenient to the food preparation area. Supplemental heat for hot water to clean pots and pans shall be by booster heater or by steam jet.                       (x) Waste storage room. A food waste storage room shall be conveniently located to the food preparation and  ware washing areas but not within the food preparation area. It shall have direct access to the facility's waste collection and disposal facilities. A waste storage room is optional for CSUs.                       (xi) Sanitizing facilities. Storage areas and sanitizing facilities for garbage or refuse cans, carts, and mobile tray conveyors shall be provided. All containers for trash storage shall have tight-fitting lids.                       (xii) Housekeeping room. A housekeeping room shall be provided for the exclusive use of the dietary department. Where hot water or steam is used for general cleaning, additional space within the room shall be provided for the storage of hoses and nozzles.                       (xiii) Office spaces. An office shall be provided  for the use of the food service manager or the dietary service manager. In smaller facilities, a designated alcove may be located in an area that is part of the food preparation area.                       (xiv) Toilets and locker spaces. A toilet room(s) shall be provided for the exclusive use of the dietary staff. Toilets shall not open directly into the food preparation areas, but must be in close proximity to them. For larger facilities, a locker room or space for lockers shall be provided for staff belongings.                     (C) Additional service areas, rooms and facilities. When an on-site food preparation system is used, in addition to the items required in subparagraph (B), the following service areas, rooms and facilities shall be provided.                      (i) Food preparation facilities. When food preparation systems are provided, there shall be space and equipment for preparing, cooking, and baking.                       (ii) Tray assembly line. A patient tray assembly and distribution area shall be located within close proximity to the food preparation and distribution areas.                       (iii) Food storage. The food storage room shall be adequate in size to accommodate food for a seven calendar day menu cycle.                       (iv) Additional storage area(s). Additional area(s) shall be provided for the storage of cooking wares, extra trays, flatware, plastic and paper products, and portable equipment.                       (v) Drying storage area. Provisions shall be made for drying  and storage of pots and pans from the pot washing room.                     (D) Equipment. Equipment for use in the dietary suite shall meet the following requirements.                      (i) Mechanical devices shall be heavy duty, suitable for the use intended, and easily cleaned. Where equipment is movable, provide heavy duty locking casters. Equipment with fixed utility connections shall not be equipped with casters.                       (ii) Floor, wall, and top panels of walk-in coolers, refrigerators, and freezers shall be insulated. Coolers and refrigerators shall be capable of maintaining a temperature down to freezing. Freezers shall be capable of maintaining a temperature of 20 degrees below 0 degrees Fahrenheit. Coolers, refrigerators, and freezers  shall be thermostatically controlled to maintain desired temperature settings in increments of two degrees or less. Interior temperatures shall be indicated digitally and visible from the exterior. Controls shall include audible and visible high and low temperature alarm. The time of alarm shall be automatically recorded.                       (iii) Walk-in units may be lockable from the outside but must have a release mechanism for exit from inside at all times. The interior shall be lighted. All shelving shall be corrosion resistant, easily cleaned, and constructed and anchored to support a loading of at least 100 pounds per linear foot.                       (iv) All cooking equipment shall be equipped with automatic shut-off devices to prevent excessive heat  buildup.                     (E) Vending services. When vending machines are provided, a dedicated room or an alcove shall be located so that access is available at all times.         
        (2) Details and finishes. Details and finishes shall be in accordance with §134.122(d)(2) of this title and this paragraph.                  (A) Details.                      (i) Food storage shelves shall not be less than six inches above the finished floor and the space below the bottom shelf shall be closed in and sealed tight for ease of cleaning.                       (ii) Operable windows and doors not equipped with automatic closing devices shall be equipped with insect screens.                       (iii) Food processing areas in the central dietary  kitchen shall have ceiling heights not less than nine feet. Ceiling mounted equipment shall be supported from rigid structures located above the finished ceiling.                       (iv) Mirrors shall not be installed at hand washing fixtures in the food preparation areas.                     (B) Finishes.                      (i) Floors in areas used for food preparation, food assembly, soiled and clean ware cleaning shall be water-resistant and grease-proof. Floor surfaces, including tile joints, shall be resistant to food acids.                      Cont'd...