CONSTRUCTION AND MAINTENANCE OF PHYSICAL FACILITIES

Section 14-1.170 - Floors

CONSTRUCTION AND MAINTENANCE OF PHYSICAL FACILITIES

14-1.170 Floors.

Floors and floor coverings of food storage, food preparation equipment, utensil washing areas, and floors of walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules, are to be maintained clean and in good repair and are to be smooth, durable, and non-absorbent. The use of anti-skid floor covering is acceptable when necessary for safety reasons.

Doc Status: 
Complete

Section 14-1.171 - Walls and ceilings

14-1.171 Walls and ceilings.

(a) Walls and ceilings, including doors, windows, skylights and similar closures, are to be maintained clean and in good repair.

(b) Walls, including nonsupporting partitions, wall coverings and ceilings of walk-in refrigerating units, food preparation areas, equipment washing and utensil areas, toilet rooms and vestibules, are to be easily cleanable, light-colored, smooth and nonabsorbent. Concrete or pumice blocks used for interior wall construction in these areas are to be finished and sealed to provide an easily cleanable surface.

(c) Exposed utility service lines and pipes are to be installed in a way that does not obstruct or prevent cleaning of the walls and ceilings.

(d) Light fixtures, vent covers, wall-mounted fans, decorative materials and similar equipment attached to walls and ceilings are to be maintained clean and in good repair and are to be installed to be easily cleanable.

(e) Wall and ceiling covering materials are to be attached and sealed to be easily cleanable and to prevent insect harborage.

Doc Status: 
Complete

Section 14-1.172 - Cleaning; general requirements

14-1.172 Cleaning; general requirements.

Cleaning is to be done during periods when the least amount of food is exposed, such as after closing or between meals, except during emergencies. Dustless methods are to be used to clean floors and walls such as vacuum cleaning, wet mopping, or the use of dust-resisting sweeping compounds with brooms. Maintenance and cleaning tools, such as brooms, mops, vacuum cleaners and similar equipment, are to be stored and maintained in a way that does not contaminate food, utensils, equipment or linens, and in an orderly manner, to facilitate the cleaning of the storage location.

Effective Date: 
Sunday, October 1, 1978
Doc Status: 
Complete

Section 14-1.173 - Cleaning of floor cleaning tools

14-1.173 Cleaning of floor cleaning tools.

In new or extensively remodeled establishments, at least one utility sink or curbed cleaning facility with a floor drain is to be provided and used for cleaning mops, similar wet floor cleaning tools, disposal of mop water and similar liquid waste. The use of lavatories or utensil, equipment or food preparation sinks for this purpose is prohibited.

Doc Status: 
Complete

Section 14-1.174 - Lighting

14-1.174 Lighting.

(a) Permanent artificial light sources are to be installed and maintained to provide at least 30 footcandles of light on all food preparation surfaces and at equipment or utensil washing work levels.

(b) Permanent artificial light sources are to be installed and maintained to provide at least 20 footcandles of light at a distance of 30 inches from the floor in:

(1) utensil and equipment storage areas, lavatory and toilet areas;

(2) walk-in refrigerating units, dry food storage areas and in other areas; and

(3) dining areas during cleaning operations.

Effective Date: 
Sunday, October 1, 1978
Doc Status: 
Complete

Section 14-1.175 - Ventilation

14-1.175 Ventilation.

(a) All rooms are to be provided with sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, odors, smoke and fumes. Ventilation systems, when vented to the outside, are not to create an unsightly or harmful discharge or create a nuisance.

(1) Intake and exhaust air ducts are to be constructed and maintained to prevent the entrance of dust, dirt or other contaminating materials into the establishment.

(2) In new or extensively remodeled establishments, mechanical ventilation is required in all rooms where odors, vapors or fumes originate.

(b) Ventilation hoods and devices are to be constructed and installed to prevent grease or condensation from collecting on walls or ceilings and from dripping into food or onto food-contact surfaces.

Effective Date: 
Sunday, October 1, 1978
Doc Status: 
Complete

Section 14-1.176 - Dressing rooms and areas

14-1.176 Dressing rooms and areas.

In establishments where employees routinely change clothes, rooms or areas are to be designated and used for this purpose. These designated rooms or areas are not to be used for food preparation, or storage or service, or for utensil washing or storage.

Effective Date: 
Sunday, October 1, 1978
Doc Status: 
Complete

Section 14-1.177 - Locker area

14-1.177 Locker area.

Enough lockers or other suitable facilities are to be provided and used for the orderly storage of employee clothing and other belongings.

Effective Date: 
Sunday, October 1, 1978
Doc Status: 
Complete