|
64E-11.008 Other Facilities and Operations.
<br />(1) Floors – The floor surfaces in kitchens and all the rooms and areas in which food is stored or prepared, utensils are washed
<br />or stored, walk-in refrigerators, garbage and rubbish storage areas or rooms and toilet, dressing and locker rooms shall be of
<br />smooth, nonabsorbent material and so constructed as to be easily cleanable. The use of anti-slip floor covering materials is
<br />permitted in areas where necessary for safety reasons. Floor drains shall be provided in accordance with provisions of the
<br />applicable plumbing authority in all rooms where floors are subjected to flush or flood type cleaning or where normal operations
<br />release or discharge water or other liquid waste onto the floor. Such floors shall be graded to effectively drain. Mats or duckboards,
<br />if used, shall be so constructed as to facilitate being easily cleaned and shall be kept clean. The floor surfaces in all interior and
<br />exterior areas where food is served shall be of such construction and finish as to be easily cleanable. Carpeting, if used on floors of
<br />interior dining rooms, shall be kept in good repair and shall be cleaned by dustless methods. All floors shall be kept clean and in
<br />good repair. Sawdust, wood shavings, peanut hulls and similar materials shall not be permitted on the floors of a food service
<br />establishment. In all new or extensively remodeled establishments utilizing concrete, terrazzo, ceramic tile or similar flooring
<br />materials, the junctures between walls and floors shall be coved and sealed. Installation of exposed horizontal utility lines and
<br />pipes on the floor is prohibited.
<br />(2) Walls and ceilings – All walls and ceilings including doors, windows, skylights, screens and similar closures shall be kept
<br />clean and in good repair. The walls of all food preparation, utensil washing and handwashing rooms or areas shall have smooth,
<br />easily cleanable surfaces and shall be washable up to the highest level reached by splash or spray. Concrete or pumice blocks used
<br />for interior wall construction shall be finished and sealed to provide an easily cleanable surface. Studs, joists and rafters shall not
<br />be left exposed in walk-in refrigerating units, in food preparation or washing areas or toilet rooms. If exposed in other rooms or
<br />areas, they shall be suitably finished and all surfaces shall be kept clean and in good repair. Sheet metal, plastic or other covering
<br />materials, if used, shall be closed at all joints and shall be sealed to the wall or ceiling. Acoustical materials may be used on
<br />ceilings, provided ventilation is adequate to minimize grease and moisture absorption. Light fixtures, fans, hoods and other
<br />equipment and materials attached to walls or ceilings shall be kept clean. Exposed utility service lines and pipes shall be installed
<br />in a way that does not obstruct or prevent cleaning of the walls and ceiling. Utility service lines and pipes shall not be
<br />unnecessarily exposed on walls or ceilings in walk-in refrigerating units, food preparation areas, equipment washing and utensil
<br />washing areas, toilet rooms and vestibules.
<br />(3) Lighting – All areas in which food is stored or prepared, utensils washed or stored, toilet, dressing and locker rooms,
<br />handwashing areas and garbage and rubbish storage areas shall be well lighted. At least 20 foot candles of light shall be provided
<br />on all working surfaces and at least 10 foot candles shall be provided on all other surfaces and equipment in food storage, food
<br />preparation, utensil washing and handwashing areas and in toilet rooms. At least 10 foot candles of light at a distance of 30 inches
<br />from the floor shall be required in dining rooms and all other areas during cleaning operations. Effective shields, sleeves, coatings,
<br />or covers shall be provided for all artificial lighting fixtures and infrared heat lamps located over, by, or within food storage,
<br />preparation and display facilities where food is opened or exposed.
<br />(4) Ventilation – All rooms in which food is stored, prepared or served, utensils are washed, toilet, dressing and locker rooms
<br />and garbage storage areas shall be well ventilated. Obnoxious odors, fumes and vapors shall be effectively vented to the outside
<br />air. Ventilation hoods and devices shall be designed to prevent grease and condensate from dripping into food or onto food-contact
<br />surfaces. Filters, where used, shall be readily removable for cleaning unless designed to be cleaned in place. Ventilation systems
<br />shall comply with applicable fire prevention requirements and shall discharge in such a manner as not to create a nuisance. Intake
<br />and exhaust air ducts shall be maintained to prevent the entrance of dust, dirt and other contaminating materials.
<br />(5) Dressing rooms and lockers – Adequate facilities shall be provided for the orderly storage of employees’ clothing and
<br />personal belongings. Where employees routinely change clothes within the establishment, one or more dressing rooms or
<br />designated areas shall be provided for this purpose. Such rooms or areas shall be located outside the food storage, preparation and
<br />serving areas and utensil washing and storage areas. Lockers or other suitable storage facilities shall be provided. Dressing areas
<br />and lockers shall be kept clean and orderly.
<br />(6) Housekeeping – All parts of the establishment and its premises shall be kept neat, clean and free of litter and rubbish.
<br />Cleaning operations shall be conducted in such a manner as to minimize contamination of food and food-contact surfaces. Vacuum
<br />cleaning, wet cleaning or other dustless methods shall be used for cleaning floors, walls and ceilings; provided, that dust-arresting
<br />sweeping compounds and push brooms may be employed for floors. All such cleaning, except emergency floor cleaning, shall be
<br />done during periods when the least amount of food is exposed, such as after closing and between meals. At least one utility sink or
<br />curbed cleaning facility with a floor drain shall be provided and used for the cleaning of mops or similar wet floor cleaning tools
<br />and for the disposal of mop water or similar liquid wastes. The use of lavatories, utensil washing or equipment washing, or food
<br />preparation sinks for this purpose is prohibited. Each utility sink or curbed cleaning facility shall be supplied with hot and cold
<br />water under pressure. Maintenance and cleaning tools such as brooms, mops, vacuum cleaners and similar equipment shall be
<br />maintained and stored in a way that does not contaminate food, utensils, equipment or linens and shall be stored in an orderly
<br />manner. Soiled cloths, linens, aprons, coats and other uniform apparel shall be kept in suitable containers until removed for
|