Rule 24-2-13.4 - Safe and Sanitary ConditionsA. The interior and exterior of each service location must be maintained in a safe and sanitary manner. Furnishings must be kept clean, well-kept and in good repair.B. All service locations must have operable hot water. The water temperature in all water heaters in facilities providing services directly to people enrolled in DMH services must be set at no higher than one hundred twenty (120) degrees Fahrenheit and no lower than one hundred (100) degrees Fahrenheit.C. Emergency lighting systems (appropriate to the setting) must be located in corridors and/or hallways and must provide the required illumination automatically in the event of any interruption of normal lighting such as failure of public utility or other outside power supply, opening of a circuit breaker or fuse, or any manual act which disrupts the power supply. (Exception: Supervised Living, Shared Supported Living and Supported Living service locations that are not owned or controlled by a certified agency provider, and Host Homes.) Supervised Living, Shared Supported Living, Supported Living and Host Homes must have alternative lighting such as battery operated flashlights, lanterns or generators.D. All DMH certified service locations must conduct a Safety Review of the premises on a monthly basis. A Safety Review Log must be completed and kept at the service location. Employees must date and initial when each item on the Safety Review Log has been checked. (Exception: Supervised Living, Supported Living, Shared Supported Living service locations that are not owned or controlled by a certified agency provider, and Host Homes.) The Safety Review Log must include: 1. All fire extinguishers. Employees are to verify each extinguisher is properly charged and mounted. Each extinguisher must be listed separately by location in the facility. Fire extinguishers mounted in agency provider vehicles are to be included in the review.2. All fire/smoke detectors. Employees are to verify each detector is working properly by testing the audible signal. Each detector is to be listed separately by location in the facility.3. All carbon monoxide detectors (if applicable.) Employees are to verify each detector is working properly by testing the audible signal. Each detector is to be listed separately by location in the facility.4. Lighted exit signs. Employees are to verify each sign is working properly by interrupting the power supply to the sign. Each sign is to be listed separately by location in the facility. (Exception: All Supervised Living, Supported Living, Shared Supported Living service locations and Host Homes.)5. Hot water fixtures. Employees are to verify the hot water at each fixture in the facility measures between one hundred (100) degrees Fahrenheit and one hundred twenty (120) degrees Fahrenheit. Each fixture is to be listed separately by location in the facility and the temperature recorded at each fixture tested.6. Emergency lights. Employees are to verify each emergency light is working properly by interrupting the power supply to the light for at least thirty (30) seconds. Each emergency light is to be listed separately by location in the facility.7. Safe and sanitary conditions. Employees are to verify the service location's environment is safe and sanitary through visual inspection.E. Any service location that has a kitchen used by people receiving services must be designed and equipped to facilitate preparing and serving meals in a clean and orderly fashion. At a minimum, the following equipment must be provided: (Exception: Supervised Living, Shared Supported Living and Supported Living service locations that are not owned or controlled by a certified agency provider, and Host Homes.)1. Two (2)-compartment sink or an automatic dishwasher and single sink (Except in single occupancy living situations, in which case a single compartment sink is acceptable);2. Adequate supply of dishes, cooking utensils, etc.;3. Adequate refrigeration facilities;4. Adequate space for the storage of food supplies (No food supplies may be stored on the floor.); and,5. Approved fire extinguishing equipment and alarms/smoke detectors placed strategically to allow detection of smoke/fire in the kitchen.F. Restroom door locks must be designed to permit the opening of the locked door from the outside.G. All supplies, including flammable liquids and other harmful materials, must be stored to provide for the safety of the people receiving services and the employees working in the service location.H. Any service location that has a clothes dryer must ensure that the clothes dryer has an exterior ventilation system free from excessive lint and dust accumulation.I. Each service location must provide floor space for the lounge/dining/visitation area(s) that is easily accessed/exited in case of emergency.J. All service locations must have operational utilities (water/sewer, air conditioning/heat, electricity).K. No stove or combustion heater may be so located as to block escape in case of fire arising from a malfunction of the stove or heater.L. No portable heaters are allowed in service areas or bedrooms.M. DMH may require additional square footage in any service location in order to accommodate the needs of the people in the service. Section 41-4-7 of the Mississippi Code, 1972, as Amended