(a) Toxic Materials.
(1) There shall be present in food establishments only those poisonous or toxic materials necessary for maintaining the establishment, cleaning and sanitizing equipment and utensils, and controlling insects and rodents, except those materials offered for sale in the original container.
(2) Poisonous and toxic materials are to be kept in their original containers.
(3) Poisonous or toxic materials consist of the following categories:
A. Pesticides;
B. Detergents, sanitizers, corrosives, and other chemicals;
C. Flammables.
(4) Each of the three categories set forth in subsection (a)(3) hereof shall be stored and physically located separate from each other. All poisonous or toxic materials shall be stored in cabinets or in a similar physically separate place used for no other purpose. To preclude contamination, poisonous or toxic materials shall not be stored above or immediately adjacent to food, food equipment, utensils, or single-service articles. This requirement does not prohibit the convenient availability of detergents or sanitizers at utensil or dishwashing stations.
(5) Bactericides, cleaning compounds, or other compounds intended for use on food contact surfaces shall not be used in a way that leaves a toxic residue on the surfaces or that constitutes a hazard to employees or other persons.
(6) Poisonous or toxic materials shall not be used in a way that contaminates food, equipment, or utensils, in a way that constitutes a hazard to employees or other persons, or in a way other than in full compliance with the manufacturer's labeling.
(7) Personal medications shall not be stored in food storage, preparation, or service areas.
(8) First-aid supplies shall be stored in a way that prevents them from contaminating food and food contact surfaces.
(b) Premises.
(1) Food establishments and all parts of property used in connection with their operations shall be well maintained in a safe and sanitary manner and free of litter and other nuisances.
(2) The walking and driving surfaces of all exterior areas of food establishments shall be surfaced with concrete, asphalt, or with gravel or similar material effectively treated to facilitate maintenance and minimize dust. These surfaces shall be graded to prevent pooling and shall be kept free of litter.
(3) Only articles necessary for the operation and maintenance of the food establishment shall be stored on the premises.
(4) The traffic of unnecessary persons through the food preparation and utensil washing area is prohibited.
(5) Maintenance and cleaning tools such as brooms, mops, vacuum cleaners, and similar equipment shall be maintained and stored in a way that does not contaminate food, utensils, or equipment and shall be stored in an orderly manner.
(6) Pressurized tanks shall be chained or secured to a wall or to fixed equipment.
(c) Living Quarters and Laundry.
(1) No portion of a food establishment shall be conducted in any room used as living or sleeping quarters. A food establishment shall be separated from any living and/or sleeping quarters by complete partitioning and solid, self-closing doors with an intervening vestibule or public area, except those operations exempted by the Health Commissioner.
(2) Laundry facilities in a food establishment shall be restricted to the washing and drying of linens, cloths, uniforms, and aprons necessary to operate. It these items are dried within the operation, an electric or gas dryer shall be provided and used.
(3) Separate rooms shall be provided for laundry facilities, except that laundry activities may be conducted in storage rooms containing only packaged foods or packaged, single-service articles.
(d) Linen Storage.
(1) Clean clothes and linens shall be stored in a clean place and protected from contamination until used.
(2) Soiled clothes and linens shall be stored in non-absorbent containers or washable laundry bags until removed for laundering and shall be located so as not to contaminate food.
(Res. 1-95. Passed 1-19-95.)