All spaces to be used for food preparation shall contain suitable
space and equipment to store, prepare and serve foods in a sanitary
manner. There shall be adequate facilities and services for the sanitary
disposal of food wastes and refuse, including facilities for temporary
storage.
Where injurious, toxic, irritating or noxious fumes, gases,
dust, mists or offensive odors are generated, a local exhaust ventilation
system shall be provided to remove the contaminating agent at the
source. Air shall be exhausted to the exterior so as not to injure,
irritate or offend occupants of the building or any neighboring building
or the general public and not recirculated to any space.