(A)
Floors and floor coverings of all food preparation, food service, food storage, warewashing areas, walk-in refrigeration units, dressing rooms, locker rooms, and toilet rooms shall be durable, smooth, nonabsorbent, light colored, and easy to clean.
(B) Terrazzo, ceramic, or quarry tile may be installed as an approved floor covering. Floors shall be coved at the juncture of the floor and wall, with a three-eighths-inch minimum radius coving which shall extend up the wall at least four inches in all areas.
(C) Polished/sealed concrete used as flooring shall have a finished product thickness sufficient for the flooring to be smooth and easily cleanable. Floors shall be coved at the juncture of the floor and wall with a three-eighths-inch minimum radius coving which shall extend up the wall at least four inches in all areas.
(D) Epoxy resin and other poured monolithic floors, and other durable seamless flooring systems shall be installed to a finished product thickness, sufficient for the flooring to be smooth and easily cleanable. Floors shall be coved at the juncture of the floor and wall with a three-eighths-inch minimum radius coving which shall extend up the wall at least four inches in all areas.
(E) All food establishments, including food warehouses, with dry storage areas not exposed to excessive moisture may install sealed concrete, vinyl composition tile, or an equivalent material as approved by the regulatory authority. A more moisture-resistant flooring may be required if the dry storage area is subject to moisture.
(F) Prohibited floor covering. The use of cardboard, sawdust, wood shavings, peanut hulls, or similar materials as a floor covering is prohibited.
(G) Floors shall be smooth, durable, and nonabsorbent, and shall be maintained in a condition that facilitates thorough and rapid cleaning. Floors shall be free of cracks, chips, holes, and deterioration. The regulatory authority shall require repair or replacement of any floor which fails to meet the requirements of this section. Any flooring in an existing food establishment that prepares food as listed above and needs repairing shall be repaired or replaced to meet the minimum requirements for flooring for their food service operations.
(H) Utility line installation. Exposed utility service lines and pipes shall be installed in a way that does not obstruct or prevent cleaning of the floor. In all new or extensively remodeled establishments, installation of exposed horizontal utility lines or pipes on the floor is prohibited.
(I) Walls and ceilings.
(1) Maintenance. Walls and ceilings, including doors, windows, skylights, and similar closures, shall be clean and maintained in good repair.
(2) Construction. The walls, including non-supporting partitions, wall coverings, and ceilings of walk-in refrigerating units, refrigeration storage areas, food preparation areas, dry storage areas, food storage areas, equipment-washing and utensil washing areas, toilet rooms, and vestibules shall be light colored, smooth, nonabsorbent, and easily cleanable, such as fiberglass reinforced paneling (FRP), stainless steel ceramic, quarry or terrazzo tile or equivalent to ceiling height and must be approved by the regulatory authority.
(3) The regulatory authority shall require durable and easily cleanable FRP, or material of greater quality, in areas exposed to excessive splash in food establishments not involved in food preparation.
(4) Ceilings shall be light in color, smooth, nonabsorbent, durable and easily cleanable. Ceiling materials may be washable drop-in panels, vinyl-coated panels, taped and bedded sheetrock with light-colored epoxy or enamel paint, or an equivalent material as approved by the regulatory authority.
(5) Fibrous acoustical drop-in panels shall be prohibited in all food preparation, tableware and utensil warewashing areas, service areas, dry storage, toilet rooms, mop sink area, and any other area subject to moisture.
(6) Exposed construction. Studs, joists, and rafters shall not be exposed in those areas listed in food preparation areas. If exposed in other rooms or areas, they shall be finished to provide an easily cleanable surface.
(J) Hand sinks shall be located within 20 unobstructed linear feet of a food preparation, warewashing, or food dispensing area. A door or doorway is considered an obstruction and hand sinks must be installed on both sides of a door or doorway of these areas.
(K) This section shall not apply to any existing food establishments in operation with a valid food establishment permit in existence on the date of the adoption of this chapter. Food establishments that contain physical features that are not in compliance with this section and that present clear threat to public health, safety, or welfare shall be required to bring said physical feature into conformance with this section. All new or extensively remodeling food establishments shall comply with the physical facility standards set forth in this section and all other applicable regulations within the Mansfield Code of Ordinances. Extensive remodeling shall mean the repair or alteration of 50% or more of the existing square footage of an existing building, a change of occupancy, an addition, or the relocation of an existing building.
(Ord. OR-2235-21, passed 12-13-21; Ord. OR-2236-22, passed 1-10-22; Ord. OR-2249-22, passed 4-25-22)