A. 
General.
(1) 
All food in public eating and drinking places shall be clean, wholesome, free from spoilage, free from adulteration and safe for human consumption.
(2) 
No food prepared in a private home or processed in a place other than a commercial food processing establishment shall be sold or used in the preparation of foods offered for sale, sold or given away in a public eating and drinking place unless such place is regulated by a health authority or other appropriate official regulatory agency.
B. 
Milk products.
(1) 
Only pasteurized fluid milk and fluid milk products shall be used or served. Dry milk and milk products may be reconstituted in the establishment if used for cooking purposes only.
(2) 
All milk and fluid milk products for drinking purposes shall be purchased and served in the original, individual container in which they were packaged at a milk plant or shall be served from an approved bulk milk dispenser.
(3) 
Cream, whipped cream or half-and-half which is to be consumed on the premises may be served from the original container of not more than one quart capacity or from a dispenser approved by the Department for such service. For mixed drinks requiring less than 1/2 pint of milk, milk may be poured from one-quart or one-half-gallon containers packaged at a milk plant.
C. 
Shellstock and shellfish.
(1) 
All oysters, clams and mussels and any other bivalves shall be from sources approved by the Department. When the source is outside Pennsylvania, it shall be one which is certified by the state of origin or the Federal Food and Drug Administration.
(2) 
Shellstock shall be identified with an official tag giving the name and certificate number of the original shellstock shipper and the kind and quantity of the shellstock. The tags and an accurate record of the source and quantity of all lots of shellfish shall be maintained for 60 days.
(3) 
Fresh and frozen shucked oysters, clams, and mussels shall be packed in nonreturnable containers identified with the name and address of the packer, repacker or distributor and the certificate number of the packer or repacker preceded by the abbreviated name of the state of origin.
(4) 
Shellfish, crabs and lobsters, if served in the shell, shall be served in the original shell, but the reuse of such shells as food containers in the preparation or serving of food shall be prohibited.
D. 
Examination of food.
(1) 
Food may be examined or sampled by the licensor as often as may be necessary to determine freedom from adulteration.
(2) 
The licensor may, upon written notice to the owner or person in charge, place a hold order on any food which the licensor determines or has probable cause to believe to be unwholesome or otherwise adulterated. Under a hold order, food shall be permitted to be suitably stored. It shall be unlawful for any person to remove or alter a hold order, notice or tag placed on food by the licensor, and neither such food nor the containers thereof shall be relabeled, repacked, reprocessed, altered, disposed of or destroyed without permission of the licensor, except on order by a court of competent jurisdiction.
A. 
General.
(1) 
All food, while being stored, prepared, displayed, served or sold at public eating and drinking places or during transportation between such establishments shall be protected from contamination and stored in such a manner as to prevent rodent harborage and permit ease of cleaning of the food service facilities.
(2) 
All perishable food shall be stored at such temperatures as will protect against spoilage. All potentially hazardous food shall be maintained at safe temperatures. Food shall be stored in the refrigerator so as to permit the free circulation of cold air and in such a manner as to prevent contamination. To promote rapid cooling, potentially hazardous foods shall be stored in the refrigerator in shallow containers or by such other means which shall ensure the cooling of the total mass to a temperature of 45° F. or less within two hours, unless otherwise specified by the Department.
(3) 
Raw fruits and vegetables shall be washed before use. Stuffings, poultry, stuffed meats and stuffed poultry, and pork and pork products shall be thoroughly cooked before being served.
(4) 
No food which has been previously served to any person or persons or returned from any counter or table shall be used in the preparation of foods offered for sale or given away. However, wrapped food which has not been unwrapped and which is wholesome may be re-served.
(5) 
Tongs, forks, spoons, picks, spatulas, scoops and other suitable utensils shall be provided and shall be used by employees to reduce manual contact with food to a minimum. For self-service by customers, similar implements shall be provided.
B. 
Poisonous and toxic materials.
(1) 
Only those poisonous and toxic materials which are required to maintain sanitary conditions and for sanitization purposes may be used or stored in public eating and drinking places. Such materials shall be identified and shall be used only in such a manner as will not contaminate food or constitute a hazard to employees or customers.
(2) 
When not in use, poisonous and toxic materials shall be stored in cabinets which are used for no other purpose or in a place which is outside the food storage, food preparation and cleaned equipment and utensil storage rooms.
(3) 
Bactericides and cleaning compounds shall not be stored in the same cabinet or area of the room with insecticides, rodenticides or other poisonous materials.
C. 
Cold storage facilities.
(1) 
Each cold storage facility used for the storage of perishable food in the nonfrozen state shall be provided with an indicating thermometer accurate to ±2° F., located in the warmest part of the facility in which food is stored and of such type and so situated that the thermometer can be easily and readily observed for reading.
(2) 
The temperature in each cold storage facility used to store potentially hazardous food in the nonfrozen state shall not be higher than 45° F.
(3) 
The wet storage of packaged, canned and bottled food or drink shall be prohibited.
D. 
Frozen food.
(1) 
Frozen food shall be kept at such temperatures as to remain frozen, except when being thawed for preparation or use. Potentially hazardous frozen food shall be thawed:
(a) 
At refrigerator temperatures of 45° F. or below.
(b) 
Under cool, potable, running water 70° F. or below.
(c) 
Quick-thawed as part of the cooking process.
(d) 
By any other method satisfactory to the Department, including but not limited to use of a microwave oven, but only when the food will be immediately transferred to conventional cooking facilities as part of a continuous cooking process or when the entire, uninterrupted cooking process takes place in the microwave oven.
(2) 
Once thawed, frozen foods shall not be refrozen.
A. 
Stuffed meats and poultry. Stuffings, poultry and stuffed meats and stuffed poultry shall be heated throughout to a minimum temperature of 165° F. with no interruption of the initial cooking process.
B. 
Custards and cream fillings.
(1) 
Potentially hazardous custards, cream fillings or similar products which are prepared by hot or cold processes and which are used as puddings or pastry fillings shall be kept at safe temperatures and shall meet the following requirements, as applicable:
(a) 
Pastry fillings shall be placed in shells, crusts or other baked goods either while hot (not less than 140° F.) or immediately following preparation if a cold process is used.
(b) 
Such fillings and puddings shall be refrigerated at 45° F. or below in shallow pans, immediately after cooking or preparation, and held thereat until combined into pastries or served.
(2) 
All completed custard-filled and cream-filled pastries shall, unless served immediately following filling, be refrigerated at 45° F. or below promptly after preparation and held thereat pending service.
A. 
Employees with diseases.
(1) 
No employee with any disease in a communicable form or who is a carrier of such disease shall work in any public eating and drinking place in any capacity which brings him into contact with the production, handling, storage or transportation of food and/or equipment used in public eating and drinking places.
(2) 
No proprietor shall employ in any such capacity any such person or any person suspected of having any disease in a communicable form or of being a carrier of such disease.
(3) 
Any employee who has a discharging or infected wound, sore or lesion on his hands, arms or any exposed portion of the body shall be excluded from those operations which will bring him into contact with food, beverages, utensils or equipment used in public eating and drinking places.
B. 
Control of infectious employees. When suspicion arises as to the possibility of transmission of infection from any employee, the licensor shall be authorized to require any or all of the following measures:
(1) 
The immediate exclusion of the employee from the eating and drinking place.
(2) 
The immediate closing of the eating and drinking place concerned until, in the opinion of the licensor, no further danger of disease outbreaks exists.
(3) 
The restriction of the services of the employee to some area of work where there would be no danger of transmitting disease.
(4) 
The adequate medical examinations of the employee and of his associates, with such laboratory examinations as may be necessary.
C. 
Cleanliness.
(1) 
All employees shall wear clean outer garments, maintain a high degree of personal cleanliness and conform to hygienic practices while on duty. They shall wash their hands thoroughly in an approved hand-washing facility before starting work and as often as may be necessary to remove soil and contamination. No employee shall resume work after visiting the toilet room without washing his hands with soap and warm water.
(2) 
Hair nets, caps or other effective hair covering shall be used by employees engaged in the preparation and service of food or washing of utensils and equipment to keep hair from food and food-contact services.
(3) 
Persons engaged in the preparation, handling or service of food shall not use tobacco in any form while in equipment and utensil washing, food preparation or food serving areas. However, designated locations in such areas may be approved by the licensor for smoking where no contamination hazards will result.
A. 
Sanitary design and installation.
(1) 
All utensils and all show and display cases or windows, counters, shelves, tables, chairs, refrigerating equipment, sinks and other equipment or utensils shall be so constructed as to be easily cleanable and durable and shall be kept in good repair.
(2) 
Food-contact surfaces of such equipment and utensils shall be easily accessible for cleaning and inspection, nontoxic, corrosion-resistant and relatively nonabsorbent. Food-contact surfaces shall not be considered easily accessible for cleaning and inspection unless they can be cleaned and inspected without being disassembled or by being disassembled without the use of tools or by being easily disassembled with the use of only simple tools kept available near the equipment.
(3) 
All equipment shall be designed, installed and operated in accordance with the criteria set forth by the National Sanitation Foundation, Automatic Merchandising Health-Industry Council, Baking Industry Sanitation Standards Committee and the Committee for 3-A Sanitary Standards for Dairy Equipment or other nationally recognized testing laboratory or agency.
(4) 
Equipment that is placed on tables or counters, unless portable, shall be sealed to the table or counter or elevated on legs to provide at least a four-inch clearance between the table or counter and equipment and shall be installed to facilitate the cleaning of the equipment and adjacent areas.
(5) 
Utensils containing or plated with cadmium, lead or zinc shall not be used, although solder containing lead may be used for jointing if otherwise permitted by all applicable laws, ordinances and regulations.
(6) 
All glassware, china, crockery, pottery and utensils or equipment of a similar character or coating shall be free from breaks, cracks and chipped places.
B. 
Accessibility for cleaning. All equipment shall be so installed and maintained as to facilitate the cleaning thereof and of all adjacent areas.
C. 
Single-service articles. Single-service articles shall be made from nontoxic materials and shall have been manufactured, packaged, transported, stored and handled in a sanitary manner and shall be used only once.
A. 
General.
(1) 
All eating or drinking utensils shall be thoroughly cleaned, rinsed and sanitized after each usage.
(2) 
All kitchenware and food-contact surfaces of equipment used in the preparation or serving of food or drink and all multi-use food-storage utensils, exclusive of cooking surfaces of equipment, shall be thoroughly cleaned after each use. Cooking surfaces of equipment shall be cleaned at least once a day.
(3) 
All utensils and food-contact surfaces of equipment used in the preparation or storage of potentially hazardous food shall be thoroughly cleaned, rinsed and sanitized prior to such use, except that food-contact surfaces of equipment or utensils which will be heated in the baking or cooking process of food preparation to above 140° F. shall not be required to be sanitized prior to usage. Surfaces of equipment which do not come in contact with food shall be cleaned at such intervals as to keep them in a clean and sanitary condition. After cleaning and until use, all food-contact surfaces of equipment and utensils shall be so stored and handled as to be protected from contamination.
(4) 
Cloths used for wiping food spills on tableware, such as plates or bowls to be served to the consumer, shall be clean, dry and used for no other purpose.
(5) 
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces of equipment shall be clean and rinsed frequently in appropriate sanitizing solutions and shall be used for no other purpose. These cloths and sponges shall be stored in the sanitizing solution between uses.
B. 
Manual dish-washing.
(1) 
When manual dish-washing is employed, equipment and utensils shall be thoroughly washed in a warm detergent solution which is kept reasonably clean and then shall be rinsed free of such solution. All eating and drinking utensils and, where required, the food-contact surfaces of all other equipment and utensils shall be sanitized by one of the following methods:
(a) 
Immersion for at least 1/2 minute in clean, hot water at a temperature of at least 170° F. Thermometers accurate to ±3° F. shall be provided convenient to the sink to permit frequent checks of the water temperature.
(b) 
Immersion for a period of at least one minute in a sanitizing solution containing one of the following:
[1] 
At least 50 parts per million of available chlorine at a temperature of not less than 75° F.
[2] 
At least 12.5 parts per million of available iodine in a solution having a pH not higher than 5.0 and a temperature of not less than 75° F.
[3] 
Any other chemical sanitizing agent which has been demonstrated to the satisfaction of the Department to be effective and nontoxic under use conditions and for which a suitable field text is available. Such sanitizing agents, in use solutions, shall provide the equivalent bactericidal effect of a solution containing at least 50 parts per million of available chlorine at a temperature not less than 75° F.
(c) 
Equipment too large or impractical to treat by the methods in Subsection B(1)(a) or (b) of this section may be treated:
[1] 
With live steam from a hose, in the case of equipment in which steam can be confined;
[2] 
By rinsing with boiling water; or
[3] 
By spraying or swabbing with a chemical sanitizing solution of at least twice the minimum strength required for the particular sanitizing solution when used for immersion sanitization.
(2) 
Public eating and drinking places shall conduct manual washing and sanitization of utensils only in three-compartment sinks, with the following exceptions and conditions:
(a) 
In establishments where the only utensils to be washed are limited to spatulas, tongs and similar devices and when the only equipment to be cleaned is stationary and does not require disassembly for proper cleaning, a one-compartment sink may be approved by the licensor for such purpose.
(b) 
At least a two-compartment sink shall be provided and used for washing kitchenware and equipment which does not require sanitization.
(3) 
Sinks used for manual washing and sanitizing operations shall be of adequate length, width and depth to permit the complete immersion of the equipment and utensils, and each compartment of such sinks shall be supplied with hot and cold running water.
(4) 
Where there is a need for a slop sink or device to discard liquid waste, such sink or device shall be provided in addition to the three-compartment sink. Cleaning wastes shall not be emptied into sinks used for the preparation of food or the cleaning and sanitizing of utensils.
(5) 
When hot water is used as the sanitizing agent in manual operations, dish baskets shall be of such design as to permit complete immersion of the utensils and equipment components being sanitized therein. The sink compartment used for the sanitization process shall be equipped with heating facilities which are capable of maintaining the temperature of the water at not less than 170° F.
C. 
Machine dish-washing.
(1) 
Dish-washing machines, including prewashing units, shall be designed, constructed, installed, maintained and operated so as to comply with the following criteria, if applicable:
(a) 
When chemicals are relied upon for sanitization, they shall be of a class or type approved by the Department and shall be applied in such concentration and for such a period of time as to provide effective bactericidal treatment of the equipment and utensils.
(b) 
An easily readable thermometer shall be provided in each tank of the dishwashing machine which will indicate to an accuracy of ±3° F. the temperature of the water or solution therein. In addition, a thermometer of equal accuracy shall be provided which will indicate the temperature of the final rinse as it enters the manifold. All thermometers shall be so placed as to be easily read by the operator and so located as not to be unduly exposed to breakage.
(c) 
The wash and final rinse cycles of all machines shall be automatically timed.
(d) 
The flow pressure of the final rinse water shall not be less than 15 or more than 25 pounds per square inch in the line at the machine.
(e) 
Appropriate connections shall be provided to enable the testing of the temperature and pressure of the final rinse water, and plumbing connections shall be located immediately adjacent to the supply side of the valve control in the line carrying the final rinse water to the dish-washing machine.
(f) 
When automatic cold-water glass washers are employed for washing and sanitizing glasses, the following provisions shall be met:
[1] 
The washer shall be self-cleaning and sanitizing.
[2] 
All used water shall flow out of the washer immediately following use.
[3] 
The washer shall contain brushes or employ other effective means which will adequately clean both the inside and the outside of the glass.
[4] 
The detergent-sanitizer used shall be one that is expressly for use in cold-water glass washers and is effective.
(2) 
Any other type of machine, device or facilities and procedures may be approved by the Department for cleaning or sanitizing equipment and utensils if it can be readily established that such machine, device or facilities and procedures will routinely render equipment and utensils clean to sight and touch and provide effective bactericidal treatment.
D. 
Lack of adequate facilities. Public eating and drinking places which do not have adequate and effective facilities for cleaning and sanitizing utensils shall use single-service articles which may be used only once.
E. 
Utensils for frozen desserts and drink.
(1) 
Spoons, dippers, scoops and other utensils used in serving and packaging ice cream and allied products shall be cleansed thoroughly with hot water and soap at least once each day immediately following the day's operation. During the period when they may be used, such utensils shall be kept in running water, if practicable. Otherwise, the water shall be changed frequently enough to keep it clean.
(2) 
Straws offered for use shall be wrapped, and the use of bulk, unwrapped straws shall be prohibited.
(3) 
Dispensing scoops, spoons and dippers used in serving frozen desserts shall be stored, between uses, either in an approved running-water dipper well or in a manner approved by the Department.
A. 
Water supply.
(1) 
Hot and cold running water under pressure shall be provided in all areas where food is prepared or where equipment, utensils or containers are washed.
(2) 
All water used in the operation of a public eating and drinking place shall be provided from a supply approved by the licensor. Approval of a water supply shall be based upon satisfactory compliance with construction standards for water supplies approved by the Department.
(3) 
The water supply shall be adequate in quantity and shall meet the bacteriological and chemical water standards of the Department. Unapproved water supplies shall be made inaccessible to the public in a manner deemed satisfactory to the licensor.
(4) 
When bottled water is used in an establishment, it shall be from a source under permit from the Department.
B. 
Ice.
(1) 
Ice used for any purpose shall be made from water which comes from a safe and satisfactory source and shall be used only if it has been manufactured, stored, transported and handled in a sanitary manner.
(2) 
All ice shall meet the bacteriological and chemical standards for drinking water.
C. 
Sewage disposal. All sewage disposal systems serving public eating and drinking places shall be approved by the licensor. Approval of the sewage disposal system shall be based upon satisfactory compliance with the provisions set forth in Chapter 338, Sewers, and any other applicable laws, ordinances or regulations.
D. 
Plumbing.
(1) 
Plumbing shall be sized, installed and maintained in order to:
(a) 
Carry adequate quantities of water to required locations throughout the establishment.
(b) 
Prevent contamination of the water supply.
(c) 
Properly convey sewage and liquid wastes from the establishment to the sewage disposal system.
(d) 
Avoid any creation of unsanitary conditions or nuisance.
(2) 
Devices shall be installed to protect against backflow and backsiphonage at all fixtures and equipment where an air gap at least twice the diameter of the water supply inlet is not provided between the water supply inlet and the fixture's flood-level rim. A hose shall not be attached to a faucet unless a backflow prevention device is installed.
E. 
Toilet facilities.
(1) 
For employees. Each public eating and drinking establishment shall be provided with adequate, conveniently located toilet facilities for its employees. When approved by the licensor, public eating and drinking places may be authorized to use toilet facilities not located directly within such establishments.
(2) 
For patrons. For all new establishments or establishments undergoing alterations, toilet facilities, separate for each sex, shall be provided on the premises for patrons and shall be located so as not to require the patrons to pass through any food preparation area. Toilet facilities need not be installed for the patrons whenever food is not consumed within an eating and drinking place or when only carry-out food is provided.
(3) 
Sanitary design. All toilet rooms shall be maintained in compliance with the following requirements:
(a) 
Toilet fixtures shall be of sanitary design and be readily cleanable.
(b) 
All facilities shall be kept in a clean condition and good repair.
(c) 
Doors in all toilet rooms shall be self-closing.
(d) 
Toilet tissue shall be provided.
(e) 
Rooms shall be ventilated to outside air.
(f) 
Easily cleanable receptacles shall be provided for waste materials.
(g) 
Receptacles shall be provided in toilet rooms for women for sanitary napkins, and such containers shall have covers.
F. 
Hand-washing facilities.
(1) 
Each public eating and drinking place shall be provided with adequate, conveniently located hand-washing facilities for its employees, including a lavatory or lavatories equipped with hot and cold or tempered running water, hand-cleansing soap or detergent, and approved sanitary towels or other approved hand-drying devices.
(2) 
Hand-washing facilities shall be subject to the following requirements:
(a) 
The facilities shall be kept clean and in good repair.
(b) 
Hands shall not be washed in sinks used for the preparation of food or the cleaning or sanitizing of utensils.
(c) 
When the hot water is above 110° F., a mixing valve or combination faucet shall be provided.
(d) 
Facilities shall be located within all toilet rooms, including those provided for the public.
(e) 
In all new establishments and establishments which are extensively altered, a hand-washing facility shall be located within the area where food is prepared, not more than 50 feet from any work area.
(f) 
Lavatories shall be adequate in size and number and so located as to permit convenient and expeditious use by all employees.
G. 
Garbage and refuse disposal.
(1) 
Food waste. All garbage and refuse containing food wastes shall, prior to disposal, be kept in leakproof, nonabsorbent, rust- and corrosion-resistant containers of adequate number, which shall be kept covered with tight-fitting lids when filled or stored or not in continuous use. Any other manner of garbage and refuse storage may be used if approved by the licensor.
(2) 
All other. All other rubbish shall be stored in containers, rooms or areas of sufficient numbers and size so as to prevent arthropod or rodent problems and other nuisances. Adequate cleaning facilities shall be provided, and each container, room or area shall be thoroughly cleaned after each emptying or removal of garbage and rubbish. When disposal of garbage or refuse is accomplished within or upon the premises of the establishment, the disposal facilities shall be operated and maintained so as not to create a nuisance or a health hazard.
H. 
Insect and rodent control. Adequate measures for the control of arthropods and rodents which the Department deems a public health hazard shall be taken in a manner satisfactory to the licensor.
A. 
Floors, walls and ceilings.
(1) 
The floor surfaces in kitchens, in all 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.
(2) 
The juncture between the floor and wall shall be closed, and in new establishments or those extensively altered, it shall also be covered. Carpeting is prohibited in all areas referred to in Subsection A(1) and in equipment-washing areas where it would be exposed to large amounts of grease and water. The floors of nonrefrigerated dry food storage areas need not be nonabsorbent.
(3) 
All floors, walls and ceilings shall be kept clean and in good repair.
(4) 
All 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.
B. 
Floor drains. Floor drains shall be provided in all rooms where floors are subjected to the type of cleaning which involves the use of water hoses. Such floors shall be graded to drain.
C. 
Surface of exterior areas.
(1) 
All exterior area where food is served shall be kept clean and properly drained, and surfaces in such areas shall be finished so as to facilitate maintenance and minimize dust.
(2) 
The walking and driving surfaces of all 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. Such areas shall be surfaced with concrete or asphalt or with gravel or similar material effectively treated to facilitate maintenance and to minimize dust.
D. 
Lighting.
(1) 
All 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.
(2) 
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.
(3) 
During all cleanup activities, adequate light shall be provided in the area being cleaned and upon or around equipment being cleaned.
E. 
Ventilation.
(1) 
All 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.
(2) 
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.
(3) 
All mechanical ventilation devices, including blowers, canopies, hoods and ducts, shall be so constructed as to be easily cleanable and shall be maintained as to prevent grease or other materials from dropping into or onto food preparation surfaces.
(4) 
All exhaust outlets from mechanical ventilating devices shall be designed and installed so as to avoid creating a nuisance.
(5) 
Filters, where used, shall be readily removable for cleaning or replacement.
(6) 
Ventilation systems shall comply with applicable state and local fire prevention requirements.
F. 
Dressing rooms and lockers.
(1) 
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. Such designated areas shall be located outside of the food preparation, storage and serving areas and the utensil-washing and storage areas.
(2) 
When approved by the licensor, such an 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.
G. 
General cleanliness.
(1) 
All parts of public eating and drinking establishments and their premises shall be kept neat, clean and free of litter, garbage and rubbish.
(2) 
Cleaning operations shall be conducted so as to prevent contamination of food and food-contact surfaces.
(3) 
The operations connected within a public eating and drinking place shall not be conducted in any room used for living or sleeping quarters.
(4) 
Soiled linens, coats and aprons shall be kept in suitable containers until removal for laundering.
(5) 
Live birds or animals shall not be allowed in any area where public eating or drinking place operations are carried on, except that guide dogs accompanying blind persons may be permitted in dining areas.
(6) 
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. All such 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.
A. 
Review by licensor.
(1) 
Before work is begun in the construction, remodeling or alteration of a public eating and drinking place where food is prepared, stored or served or in the conversion of an existing establishment to an eating or drinking place, a properly prepared plan and specifications shall be submitted to and approved by the licensor.
(2) 
The plans and specifications submitted to the licensor by the owner of a future public eating and drinking place shall include, where applicable, data relating to the following:
(a) 
Surrounding grounds.
(b) 
Buildings.
(c) 
Equipment.
(d) 
Sewage disposal.
(e) 
Water supply, including plumbing.
(f) 
Refuse disposal.
(g) 
Any other such information required by the licensor.