(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.)