(a) In addition to the requirements adopted in Section 17-6.1 of this chapter, the requirements contained in this section govern the physical facilities of food establishments.
(b) Outdoor areas, surface characteristics.
(1) Walking and driving areas. The outdoor walking and driving areas must be:
(A) surfaced with concrete, asphalt, or gravel or other materials that have been effectively treated to minimize dust, facilitate maintenance, and prevent muddy conditions; and
(B) graded to prevent pooling.
(2) Exterior surfaces. Exterior surfaces of buildings and mobile food units must be of weather-resistant materials and must comply with applicable law.
(3) Storage areas. Outdoor storage areas for refuse, recyclables, or returnables must be of materials specified under Subsections 228.155(a) through (c) of the Texas Food Establishment Rules, which governs water, plumbing, and waste. Only articles necessary for the operation and maintenance of a food establishment and its exterior may be stored on the premises, but only when the storage does not violate this chapter, other city ordinances, or other applicable law.
(c) Floors, walls, and ceilings.
(1) A food establishment containing a food handling area, food processing area, food preparation area, food storage area, equipment or utensil washing area, walk-in refrigerating unit, dressing room, locker room, toilet room, or vestibule shall:
(A) construct the walls (including nonsupporting partitions), and wall covering in these areas of smooth, rigid, non-absorbent, and easily cleanable material that is light in color and not easily torn or punctured, such as fiberglass-reinforced plastic; except that walls in dry storage areas may be finished with a light-colored, oil-based enamel paint that provides a smooth surface;
(B) make the ceiling in these areas light in color and construct it of smooth, non-absorbent, and easily cleanable material or of a lay-in type acoustical material in T-type metal grids that can be easily replaced when the material becomes soiled;
(C) prevent exposed construction in these areas, including but not limited to the exposure of pipes, conduits, ductwork, studs, joists, and rafters;
(D) prevent unnecessary exposure of utility service lines and pipes on floors, walls, and ceilings in these areas, or if exposure is necessary install them in a way that does not obstruct cleaning of floors, walls, and ceilings;
(E) attach light fixtures, vent covers, wall-mounted fans, decorative material, and similar equipment used in these areas, in a manner that permits easy cleaning; and
(F) finish and seal concrete or pumice blocks used for interior wall construction in these areas to provide an easily cleanable surface.
(2) Special requirements for floors. A food establishment shall:
(A) construct floors that are water flushed for cleaning, or that receive discharges of liquid from equipment or pressure sprays, of sealed concrete, terrazzo, ceramic tile, or similar material that is graded to a properly installed trapped floor drain;
(B) cove and seal junctures between walls and floors in extensively remodeled establishments and in other cases construct the junctures between walls and floors so that the seam is not greater than 1/32 inch;
(C) use only mats and duckboards that are constructed of nonabsorbent, grease resistant material of a size, design, and construction that permits easy cleaning;
(D) not use duckboards as storage racks;
(E) not use floor carpeting in food preparation areas, food storage areas, equipment and utensil washing areas, or toilet rooms; and
(F) not use sawdust, wood shavings, peanut hulls, or similar material as a floor covering.
(3) Anti-slip floor covering may be used in areas where necessary for safety. Floor carpeting may be used in areas not listed in Section 17-6.2(c)(2)(E) if it is of closely woven construction, properly installed, easily cleanable and in good repair.
(d) Location of certain equipment. For extensively remodeled food establishments, a food establishment must:
(1) locate equipment used for a work surface on which food is prepared (e.g., a meat or vegetable cutting block or bakers table) within five feet of a floor drain so that it may be properly cleaned;
(2) maintain unobstructed aisles between equipment of a width sufficient to permit passage without a likelihood of causing adulteration of food;
(3) position all readily movable storage equipment, including pallets, racks, and dollies, to provide accessibility to working areas;
(4) locate an ice machine, if any, inside a food service or food preparation area; and
(5) not locate equipment, including ice makers and ice storage equipment, under exposed or unprotected sewer lines or water lines, open stairwells, or near other sources of contamination, excluding automatic fire protection sprinkler heads.
(e) Auxiliary equipment for extensively remodeled food establishments.
(1) Except as otherwise provided in this subsection, a food establishment may not locate non-food service equipment (e.g., water heaters, laundry machines, remote connected refrigerator compressors, or air conditioners) inside a food preparation area unless otherwise authorized or required by law.
(2) If a water heater is authorized or required to be located inside a food handling area, it must be enclosed with walls or partitions constructed of rigid, smooth, non-absorbent, easily-cleanable materials.