A.
All rooms in food service establishments or retail food stores shall
have sufficient ventilation to keep them free of steam, condensation,
vapors, obnoxious odors, smoke and fumes.
B.
Intake and exhaust air ducts shall be maintained to prevent the entrance
of dust, dirt, and other contaminating materials.
C.
In new or remodeled food service establishments or retail food stores,
all rooms from which obnoxious odors, vapors or fumes originate shall
be mechanically vented to the outside.
