(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, dressing or locker rooms and toilet rooms, shall be of smooth, nonabsorbent materials and so constructed as to be easily cleanable. Uncovered concrete floors, whether sealed or unsealed, are not acceptable in food preparation areas unless they are installed prior to September 30, 1978. Floors of nonrefrigerated, dry food storage areas need not be nonabsorbent. All floors shall be kept clean and in good repair. Floor drains shall be provided in all rooms where floors are subjected to flooding-type cleaning or where normal operations release or discharge water or other liquid waste on the floor. All exterior areas where food is served shall be kept clean and properly drained, and surfaces in the areas shall be finished so as to facilitate maintenance and minimize dust.
(2) The walls and ceilings of all rooms shall be kept clean and in good repair. All walls of rooms or areas in which food is prepared, or utensils or hands are washed, shall be easily cleanable, smooth and light-colored and have washable surfaces up to the highest level reached by splash or spray.
(B) Lighting. 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 be well lighted. During all cleanup activities, adequate light shall be provided in the area being cleaned and upon or around equipment being cleaned.
(C) Ventilation. All rooms in which food is prepared or served or utensils are washed, dressing or locker rooms, toilet rooms and garbage and rubbish storage areas shall be well ventilated. Ventilation hoods and devices shall be designed to prevent grease or condensate from dripping into food or onto food preparation surfaces. Filters, where used, shall be readily removable for cleaning or replacement. Ventilation systems shall comply with applicable state and local fire prevention requirements and shall, when vented to the outside air, discharge in a manner so as not to create a nuisance.
(D) Dressing rooms and lockers. Adequate facilities shall be provided for the orderly storage of employee’s clothing and personal belongings. Where employees routinely change clothes in the establishment, one or more dressing rooms or designated areas shall be provided for this purpose. The designated areas shall be located outside of the food preparation, storage and serving areas and utensil washing and storage areas, provided that when approved by the health authority, any area may be located in a storage room where only completely packaged food is stored. Designated areas shall be equipped with adequate lockers, and lockers or other suitable facilities shall be provided in dressing rooms. Dressing rooms and lockers shall be kept clean.
(E) Housekeeping. All parts of the establishment and its premises shall be kept neat, clean and free of litter and rubbish. Cleaning operations shall be conducted in a manner as to minimize contamination of food and food contact surfaces. None of the operations connected with a food service establishment shall be conducted in a 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 are allowed in any area used for the conduct of food service establishment operations, provided that guide dogs accompanying blind persons may be permitted in dining areas.
(Ord. passed 10-23-1978)