A. 
The floor surfaces in kitchens, in all other rooms and areas in which food is stored, 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 materials and so constructed as to be easily cleanable. However, floors of nonrefrigerated dry food storage areas need not be nonabsorbent. The juncture between the floor and wall shall be closed and in new establishments or those extensively altered, it shall also be coved. All floors shall be kept clean and in good repair.
B. 
Floor drains shall be provided in all rooms where floors are subjected to the type cleaning which involves the use of water hoses. Such floors shall be graded to drain.
C. 
The walls and ceilings of all rooms shall be kept clean and in good repair. All walls and ceilings in 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 have washable surfaces up to the highest level reached by splash or spray. Ceilings shall be light colored in food preparation and utensil washing areas.
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 current Illuminating Engineering Society's recommended levels of illumination. Lights and fixtures suspended over exposed food or other equipment shall be of a safety type or otherwise constructed to protect food products and equipment from damage by breakage. During all cleanup activities, adequate light shall be provided in the area being cleaned, and upon or around equipment being cleaned.
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. 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. All hoods, canopies and similar devices shall have restaurant type filters, easily removable and designed to fit in the establishment dishwasher or three compartment sink for weekly cleaning, or more often if necessary. Air conditioners are not to be installed in a way as to produce objectionable condensate or hot air blast which creates a nuisance.
Adequate facilities shall be provided for the orderly storage of employees' clothing and personal belongings. 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. However, when approved by the Department, 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.
A. 
All parts of the establishment and its premises shall be kept neat, clean and free of litter, garbage and rubbish. Cleaning operations shall be conducted in such a manner as to prevent contamination of food and food contact surfaces. None of the operations connected with a food establishment shall be conducted in any room used as living or sleeping quarters. Soiled linens, coats and aprons shall be kept in suitable containers until removed for laundering. No live birds or animals shall be allowed in a food establishment, but guide dogs accompanying blind persons may be permitted in customer service areas.
B. 
Only vacuum cleaning, wet cleaning or other dustless methods of floor and wall cleaning shall be used. All 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.
C. 
Toilet fixtures shall be of sanitary design and readily cleanable. Toilet facilities, including rooms and fixtures, shall be kept in a clean condition and in good repair. The doors of all toilet rooms shall be self-closing. Toilet rooms shall be ventilated to the outside air. Easily cleanable receptacles shall be provided for waste materials. Receptacles shall be provided for sanitary napkins in toilet rooms for women and such containers shall be covered.
Each food establishment shall be provided with adequate, conveniently located hand-washing facilities for its employees and patrons, including lavatories equipped with hot and cold or tempered running water, hand-cleaning soap or detergent, and approved sanitary towels or other approved hand-drying devices. Such facilities shall be kept clean and in good repair. Hands shall not be washed in sinks used for the preparation of food or the cleaning or sanitizing of utensils. Where hot and cold running water is provided and the temperature of the running hot water is above 110° F., a mixing valve or combination faucet shall be provided. Hand-washing facilities shall be located within or immediately adjacent to all toilet rooms, including those provided for the public. In all new establishments and establishments which are extensively altered, hand-washing facilities shall also be located within the area where food is prepared or handled. In no instance shall it be more than 50 feet away from any work area. Lavatories shall be so located as to permit the convenient and expeditious use by all employees.
All garbage and refuse containing food wastes shall, prior to disposal, be kept in leak-proof, 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. However, any other manner of garbage and refuse storage may be used if approved by the Department. All other rubbish shall be stored in containers, rooms or areas of sufficient numbers and size so as to prevent insects or mice and rat problems and other nuisances. Adequate cleaning facilities shall be provided. The rooms, enclosures, areas and containers used shall be adequate for the storage of all food waste and rubbish accumulating on the premises. 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. There shall be no burning of garbage or refuse except in an incinerator approved by the Department. No garbage and/or refuse chutes shall be constructed on or after the effective date of this section.
All persons engaged in the operation of any food establishment shall be required to take all necessary measures to keep the premises free of rodents and arthropods. In the case of infestation, operators shall report such infestation to the Department for the purpose of procuring proper advice and instructions in order to eliminate the nuisance. All openings to the outer air shall be effectively protected against the entrance of flies and other flying insects by self-closing doors, closed windows, screening, controlled air currents, or other effective means from May 1 through November 1 of each year. In the case of all new establishments, all rooms in which food and drink is prepared, stored or served shall be of a rat-proof construction.