A.
The floor surfaces in kitchens, in other rooms and areas
in which food is stored or prepared, and in which utensils are washed, and
in walk-in refrigerators, rubbish or food waste rooms, dressing or locker
rooms and toilet rooms shall be of smooth, nonabsorbent materials and so constructed
as to be easily cleanable. The floors on nonrefrigerated dry food storage
areas need not be nonabsorbent.
B.
The juncture between the floor and wall shall be closed,
and in new establishments or those extensively altered, it shall also be covered.
C.
Floors, walls and ceilings shall be kept clean and in
good repair.
D.
Walls or rooms or areas in which food is prepared, or
utensils or hands are washed, or rubbish or food waste is stored shall be
easily cleanable, smooth, light colored and shall have washable surfaces up
to the highest level reached by splash or spray. Ceilings in food preparation
and utensil washing areas shall be light colored.
Floor drains shall be provided in all rooms where floors are subjected
to the type of cleaning which involves the use of water hoses. The floors
shall be graded to drain.
A.
Exterior areas where food is served shall be kept clean
and properly drained, and surfaces in those areas shall be finished so as
to facilitate maintenance and minimize dust.
B.
The walking and driving surfaces of exterior areas where
food is served shall be kept clean and free of debris and shall be properly
drained so that water will not accumulate. The areas shall be surfaced with
concrete or asphalt or with gravel or similar material effectively treated
to facilitate maintenance and to minimize dust.
A.
Areas in which food is prepared or stored or utensils
are washed, hand-washing areas, dressing or locker rooms, toilet rooms and
garbage and rubbish storage areas shall meet the minimum illumination standards
of the Department of Agriculture.
B.
Lights and fixtures suspended over exposed food or equipment
shall be of the safety type or otherwise constructed to protect food products
and equipment from damage by breakage.
C.
During cleanup activities, adequate light shall be provided
in the area being cleaned, and upon or around equipment being cleaned.
A.
Rooms in which food is prepared or served or utensils
are washed, dressing or locker rooms, toilet rooms and garbage or rubbish
storage areas shall be well ventilated.
B.
Mechanical ventilation facilities, which meet the standards
of the Department, shall be provided as needed to prevent the condensation
or accumulation of offensive or dangerous gases, moisture, excessive heat,
steam, dust, offensive odors, smoke, grease and vapors.
C.
Mechanical ventilation devices, including blowers, canopies,
hoods and ducts, shall be so constructed as to be easily cleanable and shall
be maintained so as to prevent grease or other materials from dropping into
or onto food preparation surfaces.
D.
Exhaust outlets from mechanical ventilating devices shall
be designed and installed so as to avoid creating a nuisance.
E.
Filters, where used, shall be readily removable for cleaning
or replacement.
F.
Ventilation systems shall comply with applicable state
and local fire prevention requirements.
A.
Adequate facilities shall be provided for the orderly
storage of the clothing and personal belongings of employees. Where employees
routinely change clothes within the establishment, one or more dressing rooms
or designated areas shall be provided for this purpose. The designated areas
shall be located outside of the food preparation, storage and serving areas
and the utensil washing and storage areas.
B.
If approved by the licensor, the area may be located
in a storage room where only completely packaged food is stored. Designated
areas as well as dressing rooms shall be provided with lockers or other suitable
facilities and shall be kept clean.
A.
All parts of public eating or drinking establishments
and their premises shall be kept neat, clean and free of litter, garbage and
rubbish.
B.
Cleaning operations shall be conducted so as to prevent
contamination of food and food contact surfaces.
C.
The operations connected with a public eating or drinking
place shall not be conducted in any room used for living or sleeping quarters.
D.
Soiled linens, coats and aprons shall be kept in suitable
containers until removal for laundering.
E.
Live birds or animals are not allowed in an area where
public eating or drinking place operations are carried on, except that guide
dogs accompanying blind persons may be permitted in dining areas.
F.
Vacuum cleaning, wet cleaning, or other dustless methods
of floor and wall cleaning shall be used or dust-arresting sweeping compounds
and pushbrooms shall be employed. The cleaning, except emergency floor cleaning,
shall be done during those periods when the least amount of food is exposed,
such as after closing or between meals.
