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(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.)
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