[R.O. 1966 § 12:6-4]
Floors of all rooms in poultry killing and dressing establishments shall be of such construction as to be easily cleaned, shall be smooth, shall be kept clean and in good repair, and shall be impervious to moisture.
[R.O. 1966 § 12:6-5]
Walls and ceilings of all rooms in such establishments shall be kept clean and in good repair. Walls and ceilings of rooms in which food is handled, processed, stored or prepared, or utensils are washed, shall have a smooth, washable surface.
[R.O. 1966 § 12:6-6]
When flies are prevalent in such establishments, all openings into the outer air shall be effectively screened and doors shall be self-closing, unless other effective means are provided to prevent the entrance of flies.
[R.O. 1966 § 12:6-7]
All rooms in such establishments shall be adequately lighted.
[R.O. 1966 § 12:6-8]
All rooms in such establishments shall be adequately ventilated.
[R.O. 1966 § 12:6-9]
a. 
Every such establishment shall be provided with adequate toilet facilities, conveniently located and conforming with the requirements of the State Uniform Construction Code.[1]
[1]
Editor's Note: This reference was originally to the Plumbing Code, Title XIX, which was repealed by the State Uniform Construction Code.
b. 
Toilet rooms shall be separate and apart from any room in which food is handled, stored, processed or prepared or any room where utensils are washed and stored.
c. 
The doors of all toilet rooms shall be self-closing.
d. 
Toilet rooms shall be kept in clean condition, in good repair and well lighted and ventilated.
e. 
Handwashing signs shall be posted in each toilet room used by employees.
[R.O. 1966 § 12:6-10]
a. 
Adequate handwashing facilities, including hot and cold running water under pressure, soap and individual towels shall be provided adjacent to all toilet rooms and in any other locations in such establishments where the nature of the work requires frequent use of such facilities.
b. 
The use of a common towel is prohibited.
c. 
No employee shall resume work after using the toilet room or handling any contaminated product without first washing his/her hands and arms thoroughly with clean water and soap.
[R.O. 1966 § 12:6-11]
Running hot and cold water under pressure shall be easily accessible to all rooms in such establishments in which food is prepared or stored or utensils are washed and shall be adequate and of an approved sanitary quality. Water for sterilizing tools and utensils shall be maintained at 180° F. The water supply shall be of a potable quality and adequate in quantity. All coolers for drinking water shall be of an approved type and shall be kept free from contamination.
[R.O. 1966 § 12:6-12]
All waste in such establishments shall be disposed of daily. All inedible products and trash shall be kept in tight, nonabsorbent and easily washable receptacles which are covered with close-fitting lids pending removal. Inedible offal resulting from the operation of such establishment shall be handled so as to prevent a nuisance, disagreeable odors or contamination of edible products. All plumbing shall be so arranged, designed, installed and maintained as to prevent contamination of the water supply, food or equipment.
[R.O. 1966 § 12:6-13]
All utensils, display cases, show windows, counters, shelves, tables, refrigerators, sinks and other equipment or utensils used in connection with the operation of such establishments shall be so constructed and located as to be easily cleaned, shall be free of crevices and inaccessible places which may harbor vermin, and shall be kept in good repair. Utensils which are cadmium plated or in which cadmium or lead is part of the metal are prohibited. Only solder of low lead content may be used for jointing. All equipment used in such establishment shall be constructed of metal or other impervious materials and shall be kept clean and in good repair.
[R.O. 1966 § 12:6-14]
a. 
Adequate facilities for washing and cleaning equipment shall be provided. All equipment shall be kept clean and free from dust, dirt, insects and other contaminating material. All utensils and equipment used in preparation, processing, transportation or cooking of food shall be thoroughly cleaned and subjected to an approved bactericidal process immediately following the day's operation.
b. 
After bactericidal treatment, utensils shall be stored in a clean, dry place protected from flies, dust or other contamination, and utensils shall be handled in such a manner as to minimize the opportunities for contamination.
[R.O. 1966 § 12:6-15]
Single-service packaging, containers and lining paper, shall be manufactured, packaged, stored and transported under sanitary condition and purchased only in sanitary containers and shall be stored therein in a clean, dry place until used, and shall be handled in a sanitary manner.
[R.O. 1966 12:6-16]
All perishable food shall be kept at or below 45° F. except when being processed. Temperatures and procedures which are necessary for cooling and freezing of poultry in accordance with sound commercial practice shall be maintained in the coolers and freezers. Ice chilling temperatures and procedures shall also be in accordance with sound commercial practice.
[R.O. 1966 § 12:6-17]
All foods shall be clean, wholesome, free from spoilage and so prepared as to be safe for human consumption.
[R.O. 1966 § 12:6-18]
All food shall be stored, transported, displayed and served, so as to be protected from dust, flies, vermin, depredation and pollution by spoilage, rodents, handling, droplet infection, overhead leakage and other contamination. No animals or fowls shall be kept or allowed in any room where utensils are washed, or in which food is prepared, stored or served. All means necessary for the elimination of flies, roaches and rodents shall be used.
[R.O. 1966 § 12:6-19]
All employees shall wear clean outer garments and shall keep their hands and fingernails clean at all times while engaged in handling food, utensils or equipment. Employees shall not expectorate or use tobacco where food is prepared, handled or stored.
[R.O. 1966 § 12:6-20]
No person who is affected with any disease in a communicable form or is a carrier of such disease shall work in any food establishment. No food establishment shall employ any such person or any person suspected of being affected with any disease in a communicable form or of being a carrier of such disease. If the operator suspects that an employee has contracted any disease in a communicable form or has become a carrier of such disease he/she shall notify the Health Officer immediately.
[R.O. 1966 § 12:6-21]
Buildings housing a food establishment shall be so constructed as to provide ample space and area for the operation of such establishment and so designed as to protect the food during processing. The surroundings of such establishment shall be kept clean and free of rubbish.