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(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.)
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