Current through Register Vol. 48, No. 38, September 20, 2024
a) General
Requirements
A cleaning schedule shall be established.
1) Floors shall be swept and mopped at least
once daily.
2) Windows shall be
clean.
3) Insect screens shall be
installed in windows, when appropriate, for protection from flying
insects.
4) Ventilation must be
sufficient to admit fresh air and remove disagreeable odors.
5) Forced air or other form of artificial
ventilation in the living area shall provide 60 cubic feet per minute of air
exchange per person.
6) Walls shall
be kept clear of etched or inscribed drawings or writing.
7) Walkways and corridors shall be free of
litter and trash.
8) Mops and other
cleaning tools and implements shall be thoroughly cleaned and dried after each
use and securely stored in a well-ventilated place.
9) All youth cleaning details shall be under
the supervision of a staff member.
b) Facility Equipment
Quarters equipment (e.g., toilets, washbasins, shower stalls
and sinks) shall be thoroughly cleaned each day.
1) All trash and garbage containers shall be
equipped with tight-fitting covers.
2) Trash and garbage shall be removed at
least daily and disposed of in a sanitary manner.
c) Facility Drinking Equipment
A drinking fountain shall be provided in the indoor
recreational area and accessible to any outdoor recreational area.
d) Facility Supplies
An adequate supply of clean clothing, bedding, towels, soap and
cleaning supplies shall be maintained.
1) Sheets and mattress covers shall be
changed and washed at least once a week.
2) Vinyl-covered mattresses must be washed
with hot water, detergent and disinfectant monthly or before reissue.
3) Blankets shall be laundered, or otherwise
sterilized, monthly or before reissue.
4) Cotton or fiber-filled mattresses or pads
shall be aired and spray-sanitized monthly or before reissue.
5) A clean towel shall be issued to each
youth at least three times weekly.
6) Shaving and barber tools shall be
thoroughly cleaned by the user, returned to a staff member, and
secured.
e) Facility
Food Service
The floors of all rooms in which food or drink is stored,
prepared, served or in which utensils are washed, shall be kept clean.
1) All counters, shelves, tables, equipment,
and utensils with which food or drink come in contact shall be maintained in
good repair and free of corrosion, cracks and chipped or pitted
surfaces.
2) Utensils shall be
stored in a clean, dry place protected (covered or inverted) from flies, dust,
overhead leakage and condensation.
3) Plumbing shall be in good working
order.
4) The range cooking surface
shall be scraped daily. Hoods, vents and filters shall be cleaned
regularly.
5) All windows, walls,
and woodwork shall be kept clean.
f) Body Pests
Frequent inspection of living areas shall be made to aid in
control of body pests. Immediate extermination measures shall be taken when
body pest infestation occurs, including spraying or fumigation of bedding,
clothing, equipment and all areas of the building supportive to existence and
reproduction of the pests.
g) Pest and Vermin Control
A continuous and effective program of insect and rodent control
and extermination shall be established.