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(a) Containers.
(1) Garbage and refuse shall be kept in durable, cleanable, insect-proof and rodent-proof containers that do not leak and do not absorb liquids. Plastic bags and wet-strength paper bags may be used to line these containers.
(2) Containers used in food preparation and utensil washing areas shall be kept covered when not in use.
(3) Containers stored outside the operation, and dumpsters, compactors and compactor systems shall be cleanable; shall be provided with tight-fitting lids, doors or covers; and shall be kept covered when not in actual use. In dumpsters and compactors designed with drains, drain plugs shall be in place at all times except during cleaning.
(4) There shall be a sufficient number of containers to hold all the garbage and refuse that accumulates.
(5) Soiled containers shall be cleaned at a frequency to prevent insect and rodent attraction. Each container shall be thoroughly cleaned on the inside and outside in a way that does not contaminate food, equipment, utensils or food preparation areas.
(6) Suitable facilities, including steam or hot water and detergent, shall be provided and used for washing refuse containers. Liquid waste from compacting or cleaning operations shall be disposed of as sewage.
(7) Garbage and refuse on the premises shall be stored in such a manner as to make it inaccessible to insects and rodents. Outside storage of unprotected plastic bags, wet-strength paper bags or baled units containing garbage or refuse is prohibited. Cardboard or other packaging material not containing garbage or food wastes shall be stored in a manner that does not create a nuisance.
(b) Storage. Outside storage areas or enclosures shall be large enough to store the garbage and refuse containers that accumulate and shall be kept clean. Garbage and refuse containers, dumpsters and compactor systems shall be stored on or above a smooth surface that is kept clean, maintained in good repair and graded to prevent pooling of water.
(Res. 94. Passed 6-29-88.)
(a) Insect and Rodent Control.
(1) Effective measures intended to minimize the presence of rodents, flies, cockroaches and other insects on the premises shall be utilized. The premises shall be kept in such condition as to prevent the harborage or feeding of insects or rodents.
(2) Openings to the outside shall be effectively protected against the entrance of rodents. Outside openings shall be protected against the entrance of insects by tight-fitting, self-closing doors, closed windows, screening, controlled air currents or other means. Screen doors shall be self-closing, and screens for windows, doors, skylights, transoms, intake and exhaust air ducts and other openings to the outside shall be tight-fitting and free of breaks. Screening materials shall not be less than sixteen-mesh to the inch.
(b) Animal Control. Live animals shall be excluded from within the food establishment operational premises under the control of the licenseholder. This exclusion does not apply to edible fish, crustacea, shellfish or to fish in aquariums. Patrol dogs accompanying security or police officers, and guide dogs or hearing dogs accompanying blind or deaf persons shall be permitted in the establishment.
(Res. 94. Passed 6-29-88.)
(a) Floors Kept Clean and in Good Repair.
(1) Floors and floor coverings of all food preparation, food storage and utensil washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be constructed of smooth, durable material such as sealed concrete, terrazzo, ceramic tile, durable grades of linoleum or plastic, or tight wood impregnated with plastic, and shall be maintained in good repair. Nothing in this rule shall prohibit the use of anti-slip floor covering in areas where necessary for safety reasons.
(2) The use of sawdust, wood shavings, peanut hulls or similar material as a floor covering is prohibited.
(3) Mats shall be of nonabsorbent, grease resistant materials and of such size, design and construction as to facilitate their being easily cleaned.
(4) In all new or extensively remodeled operations where waterflush or wet mop cleaning methods are used, the junctures between walls and floors shall be covered and sealed. In all other cases, the juncture between walls and floors shall not present an open seam.
(5) 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 operations, installation of exposed horizontal utility lines and pipes on the floor is prohibited.
(6) Cleaning of floors, except emergency cleaning, shall be done during periods when the least amount of food is exposed such as after closing or between meals. Floors, mats, duckboards and attached equipment and decorative materials shall be kept clean. Only dustless methods of cleaning floors shall be used such as vacuum cleaning, wet cleaning or the use of dust-arresting sweeping compounds with brooms.
(7) Garbage or refuse storage rooms, if used, shall be constructed of easily cleanable, nonabsorbent materials; shall be kept clean; shall be insect-proof and rodent-proof; and shall be large enough to store all garbage and refuse containers. These floors shall be constructed only of sealed concrete, terrazzo, ceramic tile or similar materials, and shall be graded to prevent pooling of water.
(b) Walls and Ceilings Kept Clean and In Good Repair.
(1) Walls and ceilings, including doors, windows, skylights and similar closures shall be maintained clean and in good repair.
(2) Walls, including nonsupporting partitions and wall coverings, and ceilings of walk-in refrigerating units, food preparation areas, equipment washing and utensil washing areas, toilet rooms and vestibules shall be smooth, nonabsorbent and easily cleanable. Concrete or pumice blocks used for interior wall construction in these locations shall be finished and sealed to provide an easily cleanable surface.
(3) Studs, joists and rafters shall not be exposed in walk-in refrigerating units, food preparation areas, equipment washing and utensil washing areas, toilet rooms and vestibules. If exposed in other rooms or areas, they shall be finished to provide an easily cleanable surface.
(4) Exposed utility service lines and pipes shall be installed in a way that does not obstruct or prevent cleaning of the walls and ceilings. Utility service lines and pipes shall not be unnecessarily exposed on walls or ceilings in walk-in refrigerating units, food preparation areas, equipment washing and utensil washing areas, toilet rooms and vestibules.
(5) Light fixtures, vent covers, wall-mounted fans, decorative materials and similar equipment attached to walls and ceilings shall be easily cleanable and shall be maintained in good repair.
(6) Wall and ceiling covering materials shall be attached and sealed so as to be easily cleanable.
(Res. 94. Passed 6-29-88.)
(a) Food Preparation and Washing Areas. Permanently fixed artificial light sources shall be installed to provide at least forty foot-candles of light on all food preparation surfaces and at equipment or utensil washing work levels.
(b) All Other Permanent Lighting. Permanently fixed artificial light sources shall be installed to provide, at a distance of thirty inches from the floor:
(1) At least forty foot-candles of light in utensil and equipment storage areas and in lavatory and toilet areas; and
(2) At least twenty foot-candles of light in walk-in refrigerating units, dry food, food display, food storage areas and in all other areas.
(c) Light Shields. Shielding to protect against broken glass falling onto food shall be provided for all artificial lighting fixtures located over, adjacent to or within food storage, preparation, service and display facilities, and facilities where utensils and equipment are cleaned and stored.
(d) Infrared and Heat Lamps. 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.
(Res. 94. Passed 6-29-88.)
(a) Ventilation for Cooking Areas. All rooms used for cooking purposes shall have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes. Ventilation systems shall be installed and operated according to Chapter 4101:2-37 of the Administrative Code (Article 37 of the "Ohio Basic Building Code".) When vented to the outside, the ventilation system shall not create an unsightly, harmful or unlawful discharge.
(b) Air Ducts. Intake and exhaust air ducts shall be maintained to prevent the entrance of dust, dirt and other contaminating materials.
(c) New and Remodeled Operations. In new or extensively remodeled operations, all rooms from which obnoxious odors, vapors or fumes originate shall be mechanically vented to the outside.
(Res. 94. Passed 6-29-88.)
(a) If employees routinely change clothes within the operation, rooms or areas shall be designated and used for that purpose.
(b) Enough lockers or other suitable facilities shall be provided and used for the orderly storage of employee clothing and other belongings. Lockers or other suitable facilities may be located only in the designated dressing rooms, or in food storage rooms or areas containing only completely packaged food or packaged single-service articles.
(Res. 94. Passed 6-29-88.)
There shall be present in food establishment operations, (meat, bakery and deli) only those poisonous or toxic materials necessary for maintaining the operation, cleaning and sanitizing equipment and utensils.
(a) Poisonous and toxic materials are to be kept in their original containers, or the containers of poisonous or toxic materials shall be prominently and distinctly labeled for easy identification of contents.
(b) Poisonous or toxic materials consist of the following categories:
(1) Pesticides
(2) Detergents, sanitizers and related cleaning or drying agents
(3) Flammables
(4) Corrosives
(c) Each of the four categories set forth in subsection (b) 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 purposes. To preclude contamination, poisonous or toxic materials shall not be stored above food, food equipment, utensils, or single-service articles; except that this requirement does not prohibit the convenient equipment availability of detergents or sanitizers at utensil or washing stations.
(d) 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 such surfaces that constitutes a hazard to employees or other persons.
(e) Poisonous or toxic materials shall not be used in a way that contaminates food, equipment or utensils; nor in a way that constitutes a hazard to employees or other persons; nor in a way other than in full compliance with the manufacturers' labeling.
(f) Personal medications shall not be stored in food storage, preparation or service areas.
(g) First aid supplies shall be stored in a way that prevents them from contaminating food and food contact surfaces.
(Res. 94. Passed 6-29-88.)
(a) Premises.
(1) Food establishment operations and all parts of property used in connection with their operations shall be kept free of litter or rubbish.
(2) The walking and driving surfaces of all exterior areas of food establishment operations 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 operation shall be stored on the premises.
(4) The traffic of unnecessary persons through the food preparation and utensil washing areas 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, equipment or linens and shall be stored in an orderly manner.
(b) Living Quarters and Laundry. No portion of a food establishment operation shall be conducted in any room used as a living or sleeping quarters. Food establishment operations 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 Director.
(c) 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 nonabsorbent containers or washable laundry bags until removed for laundering, and shall be located so as not to contaminate the food.
(Res. 94. Passed 6-29-88.)
The Board of Health may grant a hearing to an operator and authorize in specific cases, such variance from the requirements of these regulations as will not be contrary to the public interest, where the operator shows that because of practical difficulties or other special conditions, their strict application will cause unusual and unnecessary hardship. However, no variance shall be granted that will defeat the spirit and general intent of these regulations, or otherwise, not be in the public interest.
(Res. 94. Passed 6-29-88.)
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