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32 | BEDROOMS
Halls, stairways, unfinished attics, garages, storage areas, and sheds, or similar detached buildings are not being used as client bedrooms. Client bedrooms are large enough to allow for easy passage and to accommodate furniture and assistive devices such as wheelchairs, walkers, or oxygen equipment. No client bedroom is a passageway to another room, bath or toilet. There is a bed for each client with a mattress, mattress pad, bedsprings, and pillow(s) which are clean and in good repair. Mattresses and pillows are flame-retardant. There is dresser and closet space for each client that includes at least two (2) drawers or eight (8) cubic feet of dresser space per client. There is a chair and lamp for each client and at least one (1) night stand per client.
BATHROOMS
There are two (2) toilets and two (2) washbasins available for client use, family, and personnel. There are two (2) showers, one of which may also be used as a bathtub per ten (10) clients, family, and personnel. Hot water temperature is 119.1 degrees F in kitchen and 108.1 degrees F in bathroom number three (3). All bathrooms are located near client bedrooms. There are night-lights in the hallways outside non-private bathrooms.
SUPPLIES
There are client personal hygiene supplies to include feminine napkins, soap, toothpaste, toilet paper, and comb. There is a sufficient supply of clean linens to permit weekly changing or more of client top sheets, bottom sheets, bedspreads, blankets, pillowcases, mattress covers, bath towels, hand towels, and washcloths.
FOOD SERVICE
Dining room is near kitchen. Refrigerator(s) and freezer(s) are clean and large enough for the storage of at least two (2) days of perishable foods. Freezer is kept at 0 degrees F. Refrigerator is a maximum of 45 degrees F. A seven (7) day supply of non-perishable food is present. There are sufficient amounts of tableware, tables, dishes, and utensils. There are sufficient amounts of equipment for the storage, preparation, and service of food. All equipment, dishes, and utensils are clean and well maintained. All kitchen, food storage, and preparation areas are clean.
See LIC 809-C
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