(a) Floor Construction.
(1) Floors and floor coverings of all food preparation, food storage and warewashing areas, and floors of all walk-in refrigerators, dressing rooms, employee locker rooms, toilet rooms and vestibules, shall be constructed of smooth durable materials such as sealed concrete, terrazzo, quarry tile, ceramic tile, durable grades of vinyl or plastic tile or tightfitting wood impregnated with plastic, and shall be maintained in good repair.
(2) Floors which are water flushed or receive discharge of water or other fluid wastes or are in areas where pressurized spray methods are used for cleaning, shall be provided with properly installed trapped drains. Such floors shall be constructed of sealed concrete, terrazzo tile, quarry tile, ceramic tile or similar materials and shall be graded to drain. All other floors shall be so constructed as to provide for the juncture between walls and floor to be covered with no more than a 1/32 inch (0.8mm) open seam.
(b) Floor Carpeting. Carpeting, if used as a floor covering, shall be of closely woven construction, properly installed, easily cleanable and maintained in good repair. Carpeting shall not be used in food preparation and warewashing areas, in food storage areas or in toilet areas where urinals or fixtures are located.
(c) Prohibited Floor Coverings. Sawdust, wood shavings, granular salt, baked clay, diatomaceous earth or similar materials shall not be used as floor coverings; however, these materials may be used in amounts necessary for immediate clean-up of spills or drippage on floors.
(d) Mats and Duckboards. Mats and duckboards shall be of nonabsorbent, grease resistant materials, and shall be of such design and construction to facilitate cleaning and shall be maintained in good repair.
(e) Utility Line Installation. Exposed utility service lines and pipes shall be installed so as not to obstruct or prevent cleaning of the walls and floors. Installation of exposed horizontal utility service lines and pipes on the floor are prohibited.
(f) Walls and Ceilings. All walls, wall coverings and ceilings of refrigeration units, food preparation areas, warewashing areas, toilets and their vestibules shall be constructed of smooth nonabsorbent, and easily cleanable materials. Concrete or pumice blocks and bricks used for interior wall construction in these locations shall be finished and sealed so as to provide a smooth easily cleanable surface.
(g) Attachments and Covering Materials.
(1) Light fixtures, vent coverings, wall mounted fans, decorative materials and similar attachments to walls and ceilings shall be easily cleanable and shall be maintained in good repair.
(2) Walls and ceiling covering material shall be attached and sealed in such a manner so they may be easily cleanable.
(h) Cleaning Physical Facilities. Cleaning of floors, walls and ceilings shall be done as often as necessary. Only dustless methods of cleaning floors, walls and ceilings shall be used. Floors, mats, duckboards, walls, ceilings, attachments, and decorative material shall be kept clean at all times.
(i) Service Sinks. At least one service sink or curbed cleaning facility with floor drain shall be provided and used for cleaning of mops and similar wet floor cleaning tools and for the disposal of mop water or similar liquid cleaning waste water. Handwashing or warewashing facilities, or food preparation sinks shall not be used for this purpose.
(j) Lighting.
(1) Permanently fixed artificial light sources shall be installed so as to provide at least twenty foot candles of light on all food preparation surfaces and at warewashing work levels.
(2) Permanently fixed artificial light sources shall be so installed as to provide, at least a distance of thirty inches (762 mm) of light from the floor, and at least twenty foot candle (215 lux) of light in all sales areas, utensil and equipment storage areas, handwashing and toilet areas; and at least ten foot candles (108 lux) of light in walk-in refrigeration units, dry food storage areas, and all other areas.
(k) Protective Shielding.
(1) All lighting located over or within food storage, food preparation, food display facilities and where utensils and equipment are cleaned and stored shall be shielded, coated or otherwise provided with shatter proof shielding devices or materials.
(2) Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb, leaving only the face of the bulb exposed.
(l) Ventilation. All rooms of a retail food establishment shall be properly ventilated and kept free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes. Ventilation systems shall be installed and operated so the discharge of intake and exhaust air shall not create nuisances and will be maintained to prevent the entrance of dust, dirt, insects and other contaminating materials.
(m) Dressing Rooms and Locker Areas. Rooms shall be provided and designated as employee dressing areas and lockers or other suitable facilities shall be provided and used for the orderly storage of employee clothing and other personal effects. This room shall be separated from all food preparation areas.
(n) Poisonous and Toxic Materials.
(1) Only those poisonous or toxic materials necessary and intended for the maintenance of the food establishment, including the cleaning and sanitization of equipment and utensils, and the control of insects and rodents, shall be present in food establishments, except those items being stored and/or displayed for sale to the consumer or other persons.
(2) Containers of poisonous and/or toxic materials necessary for operational maintenance of food establishments shall be prominently and distinctly labeled in accordance with all federal, state and local requirements. Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
(3) Insecticides, rodenticides, detergents, sanitizers, and related cleaning or drying agents, and caustics, acids, polishes and other chemicals, shall be stored, located or displayed so they are physically separated from each other and shall be stored, located or displayed in such a manner so they are not intermingled with food, food products, equipment, utensils, or single-service articles, except detergents, sanitizers and sanitizers intended for warewashing facilities may be stored for convenient use.
(4) Sanitizers, cleaning compounds or other compounds intended for use on food-contact surfaces shall not be used in any way that leaves a residue on such surfaces, nor in any way that constitutes a hazard to employees or other persons.
(5) Poisonous or toxic materials shall not be used in any way that contaminates food, food products, equipment or utensils, or in any way other than specified in the manufacturer's labeling.
(o) Storage and Display of Materials for Sale. Poisonous or toxic materials stored or displayed for sale shall be separated from food, food products and single-service articles by spacing, partitioning or dividers, nor shall they be stored or displayed above food, food products or single-service articles.
(p) First-Aid Supplies and Personal Medications. Food establishment employee first-aid supplies and personal medications shall be stored in a way that prevents contamination of food, food products and food-contact surfaces.
(q) Premises.
(1) Food establishments and all parts thereto of the premises used in connection with the operation of the establishment shall be free from litter and other articles not essential to the operation or maintenance of the establishment.
(2) Walkways and driving surfaces of all exterior areas of food establishments shall be surfaced with concrete, asphalt or other suitable material to facilitate maintenance and minimize dust. These surfaces shall be graded to facilitate drainage.
(r) Living Areas. No operation of a food establishment shall be conducted in any room used as living or sleeping quarters. All food establishment operations shall be separated from any living or sleeping quarters by complete partitioning and/or solid self-closing doors.
(s) Laundry Facilities.
(1) Food establishments providing laundry facilities within the building shall be restricted to the washing and drying of linens and work clothes used only in the operation of the establishment. Where such articles are laundered on the premises, an electric or gas dryer shall be provided and used.
(2) Separate rooms shall be provided for laundry facilities, away from storage rooms containing food, food products, packaged and single-service articles.
(3) Clean laundered work clothes and linens, including articles such as clean wiping cloths shall be stored in a clean place and protected from contamination until used.
(4) Soiled work clothes, linen and articles such as soiled wiping cloths shall be kept in nonabsorbent containers or washable laundry bags until removed for laundering and shall be stored to prevent contamination of food, food products, food equipment and utensils.
(t) Cleaning Equipment and Storage. Maintenance and cleaning tools such as brooms, mops, vacuum cleaners and similar equipment shall be maintained in good repair and stored in such a way that prevents contamination of food, food products, single-service articles, utensils, equipment or linens and facilitates cleaning of the storage location.
(u) Animals. Live animals shall be excluded from within all food establishments, with the exception of edible fish, crustacea, shellfish and fish in an aquarium.
(1) Live or dead fish bait shall be stored separately from food and food products.
(2) Patrol dogs accompanying security or police officers shall be permitted in offices, storage areas and outside establishment premises. Sentry dogs may be permitted to run loose in outside fenced areas for security reasons. Guide dogs accompanying blind persons shall be permitted in sales areas.
(3) While on duty, persons employed in the food operational areas of a food establishment shall not care for or handle any pets or patrol or sentry dogs.
(Ord. 89-20. Passed 1-10-89.)