(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. Floors of exposed wooden surfaces are prohibited, and concrete floors must be free of cracks, pits, and other indentations which would render the floor not easily cleanable. 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 or consumed shall be kept clean and properly drained, and surfaces in these areas shall be of a construction that facilitates maintenance and minimizes 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 stored or prepared, or utensils or hands are washed, shall have a finished surface that is nonabsorbent and easily cleaned.
(B) Lighting.
(1) 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 clean up activities, adequate light shall be provided in the area being cleaned, and upon or around equipment being cleaned.
(2) At least 20 footcandles of light shall be required on all working surfaces and at least 10 footcandles on all other surfaces and equipment, in food preparations, utensil-washing and hand-washing areas, and toilet rooms. Sources of artificial light shall be provided and used to the extent necessary to provide the required amounts of light on these surfaces when in use and when being cleaned. At least 5 footcandles of light at a distance of 30 inches from the floor shall be required in all other areas, including dining areas during cleaning time.
(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. All cooking units shall be provided with ventilation hoods, duct work, grease filter, and an explosion-proof exhaust fan venting to the outside. 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 discharge in such a manner as not to create a nuisance.
(D) Dressing rooms and lockers. Adequate facilities shall be provided for the orderly storage of employees' clothing and personal belongings. Where employees routinely change clothes within 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 the utensil-washing and storage areas; provided, that, when approved by the health officer, such an 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 such 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 any 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 shall be allowed in any area used for the conduct of food-service establishment operations; provided, that guide dogs accompanying blind persons may be permitted in the dining area.
(Ord. O-45-74, passed 2-17-74)