SEC. 8A-27. KITCHEN.

   (a)   A kitchen must be accessible to each resident without going through a sleeping room of another resident.

   (b)   A kitchen must have a food preparation area of at least six square feet that is smooth, impermeable, free of cracks, and easily cleanable. This surface area must not be primarily used for eating.

   (c)   If a boarding home facility has a kitchen without a dining area attached, the licensee shall provide a separate dining area of 15 square feet per resident. A kitchen with an attached dining area must be at least 100 square feet in area.

   (d)   A kitchen must contain a sink which allows for manual dishwashing that is at least 22 inches by 27 inches by 5 inches.

   (e)   A kitchen must contain an operational cooking stove with at least two burners fuelled by gas or electricity and an operational microwave oven.

   (f)   A kitchen must contain at least one cabinet with a minimum of five cubic feet of storage space per resident, suitable for storage of food and utensils.

   (g)   A kitchen must be equipped with at least one electrical outlet suitable for plugging in small kitchen appliances.

   (h)   The licensee shall keep the kitchen in a clean and sanitary condition.

   (i)   A kitchen must contain a refrigerator that is at least 12 cubic feet in area, is equipped with a thermometer, and is maintained in an operational, clean, and sanitary condition. A refrigerator must maintain foods at the temperatures required by Section 8A-33. (Ord. Nos. 28706; 32397)