The kitchen shall have adequate light and ventilation, and the air flow shall always be from the dining room through the kitchen. The discharge from kitchen fans shall always be through a duct to a point above the roof line to protect the occupants of the building in which the establishment is located or adjoining buildings from nuisance. Ranges, refrigerators and other bulky equipment should be so arranged as not to obstruct the light and ventilation. Tables for clean and dirty dishes and food shall be so arranged that the dirty dishes will be as far removed from the food rack and clean dishes as may be possible. Ranges shall be hooded so that the cooking odors may be effectually carried off by a stack or an exhaust fan or a skylight immediately above. The walls and ceilings shall be preferably impervious, in good repair and kept clean at all times. The floors and walls should be rat-proof and vermin-proof. Ranges, steam tables, shelves, racks, blocks, tables or other machinery or furniture used in mixing, cutting, grinding, cooking or otherwise preparing the foods for service shall be of such material and construction that they may be kept scrupulously clean at all times.
(Prior Code, § 115.041) Penalty, see § 115.999