Facility kitchens

1. Kitchens must provide sufficient space to permit participation by both employees and residents in the preparation of food. 2. Kitchens must provide appropriate space and equipment, including a two-compartment sink, to adequately serve the food preparation and storage requirements of the facility. 3. Kitchens must have hot water supplied to sinks in the range of one hundred ten to one hundred forty degrees Fahrenheit [47.22 to 60 degrees Celsius], as controlled by a tempering valve, located to preclude resident access. 4. Kitchens must be maintained in such a way that they provide for safe food handling and food storage, and meet acceptable standards to assure a healthy environment.