D.C. Mun. Regs. tit. 22, r. 22-B3250
Each food service area shall be planned, equipped, and operated in accordance with Title 23 DCMR, Chapters 22, 23 and 24, and with all other applicable District laws and regulations.
Each facility shall have a kitchen area adequate to meet its food service needs.
Each kitchen area shall be well ventilated and maintained at a comfortable temperature to protect the health and safety of employees.
When food is prepared on the premises, each kitchen area shall be arranged and equipped for the refrigeration, storage, preparation and serving of food, as well as for dish washing, utensil washing, and refuse storage and removal.
Each food preparation area shall be arranged for the separation of each function and shall be located to permit efficient service to the residents.
A hand washing facility with single service towels shall be provided for kitchen employees in the areas where food is handled and in each separate area of the food operation.
No food preparation area shall be used for non-dietary functions.
A well-lighted, well-ventilated area shall be provided in the facility for any resident who is able to eat outside his or her room.
At least twelve (12) square feet of floor area shall be provided for each resident who uses the dining room.
Provisions shall be made for group dining.
When residents are unable to go to the central dining room, a convenient area close to their living quarters shall be designed for group dining.
Each dining area shall have windows and shall be pleasantly furnished and decorated in a home-like style.
Special tables and extra square footage shall be provided in the dining area for wheelchair seating as needed.
The facility shall furnish separate locker room or similar space for male and female food service employees in an area near the food service department.
D.C. Mun. Regs. tit. 22, r. 22-B3250