Rule 15-16-1-3.20.30 - Required Areas / Rooms As a minimum, the Pediatric Skilled Nursing Facility shall include the following programmatic design areas sized as required to accommodate the Pediatric Skilled Nursing Facility census and all applicable codes/regulations, but in no instance shall they be less than indicated below:
1. Bedrooms. Facilities shall make efforts to design and decorate the bedrooms so as to create a home-like environment. Bedrooms of children shall be grouped in accordance with the child's age group. Each child shall have a private room, unless such instances as siblings; whereas they wish to share a room. For single bedrooms, there shall be a minimum of 80 square feet and furniture shall be age-appropriate. In the case of a shared bedroom, as referenced herein, there shall be a minimum of 100 square feet. Each bedroom shall, at a minimum, contain a bed, (crib if appropriate), dresser, mirror, table and a chair. In the case of a shared room, privacy curtains or a mechanism to assure privacy must be provided; 2. The Pediatric Skilled Nursing Facility shall have age-appropriate toileting facilities with separate facilities for toddler and school-age children, as well as a shared tub (as a minimum); 3. The Pediatric Skilled Nursing Facility shall provide an indoor recreational/exercise/play area at the rate of 50 square feet minimum per licensed child; 4. The Pediatric Skilled Nursing Facility shall provide an outdoor Recreational / exercise / play area, directly adjoining the facility, that encompassing, at a minimum, 450 square feet, enclosed with a 6-foot privacy fence and that has a gate opening onto a non-hazardous exterior area. Playground play surface and equipment shall meet the standards and guidelines of the most current edition of the Public Playground Safety Handbook published by the U.S. Consumer Product Safety Commission. 5. Kitchen. The facility shall provide a commercial-grade kitchen that meets the standards of NFPA 96, with a food preparation area of not less than of not less than ten square feet per bed (for a 60 bed facility) that is designed to permit orderly and sanitary handling and processing of food; that avoids overcrowding and congestion of operations, provides at least three feet between work areas, and has a height of at least eight (8) feet. Commercial and/or institutional ranges, freezers units, dishwashers, ice machines, mixers, and other equipment as may be needed shall be present, as well as adequate numbers of pots, pans, silverware, glassware and dishes. Hand washing lavatories shall be conveniently located throughout the department, be equipped with hot and cold water, soap dispenser, a supply of soap, and disposable towels. The use of a common towel is prohibited. Hands shall not be washed in sinks where food is prepared or where utensils are cleaned. a. Commercial of institutional dishwashing equipment shall be used. The dishwashing area shall be separated from the food preparation area. If sanitation is to be accomplished with hot water, a minimum temperature of one hundred eighty (180) degrees Fahrenheit shall be maintained during the rinse cycle. An alternate method of use of chemicals may be provided if sanitizing standards of the Mississippi State Department of Food Code Regulations are observed. b. Adequate counter space for stacking soiled dishes shall be provided in the dishwashing area at the most convenient place of entry from the dining room, followed by a disposal with can storage under the counter. There shall be a pre-rinse sink, then the dishwasher and finally a counter or drain for clean dishes. 1. Commercial Laundry. The facility shall have laundry facilities unless commercial laundries are used. Laundry equipment shall be the type to adequately perform the laundry needs of the facility. Provisions shall be made for proper mechanical ventilation of the laundry. Provisions shall be made to prevent the recirculation of air through the heating and air conditioning systems. Adequate lint traps shall be provided for driers. When laundry chutes are provided, they shall be a minimum of two (2) feet, and they shall be installed with flushing ring, vent, and drain. 2. Janitor closets. The facility shall provide janitor closets sufficient to meet the needs of the facility. Each shall contain a mop-cleaning sink and be large enough to store house cleaning supplies and equipment. A separate janitor closet area and equipment should be provided for the food service area. Each shall be kept clean and orderly. 3. Toilet Rooms. Adequate toileting facilities shall be provided to accommodate the needs of the residents and staff. Floors, ceilings, walls and fixtures of all toilet rooms shall be kept clean, in good repair and free of objectionable odors. The room shall be kept free of an accumulation of rubbish, cleaning supplies, toilet articles, etc. 4. Refrigeration Facilities. Adequate refrigeration facilities, automatic in operation, for the storage of perishable foods shall be provided. Where separate refrigeration can be provided, the recommended temperatures for storing perishable foods (32) to forty (40) degrees Fahrenheit for meat and dairy products, and forty (40) to forty-five (45) degrees Fahrenheit for fruit and vegetables. If it is impractical to provide separate refrigeration, the temperature shall be maintained at forty-one (41) degrees Fahrenheit. All refrigerators shall be provided with a thermometer. Facilities with more than twenty-four (24) beds shall have commercial or institutional type refrigeration. 5. Employee Toilet Facilities. Toilet facilities with lockers shall be provided for employees. Toilet rooms shall not open directly into any room in which food is prepared, stored, displayed or served, or into any room in which utensils are washed or stored. Toilet rooms shall be well lighted and ventilated. Each lavatory shall be equipped with hot and cold water, soap dispensers, a supply of soap, and disposable towels. The use of a common towel is prohibited. 15 Miss. Code. R. § 16-1-3.20.30
Mississippi Code Annotated § 43-13-117