A. 
Indoor.
(1) 
Except as specified in Subsection A(2) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be:
(a) 
Smooth and durable for areas where food establishment operations are conducted;
(b) 
Closely woven and easily cleanable carpet for carpeted areas; and
(c) 
Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food establishment servicing areas, and areas subject to flushing or spray cleaning methods.
(2) 
In seasonal and temporary food establishments:
(a) 
If graded to drain, a floor may be concrete, machine-laid asphalt, or dirt or gravel if it is covered with mats, removable platforms, duckboards, or other suitable materials approved by the regulatory authority that are effectively treated to control dust and mud; and
(b) 
Walls and ceilings shall be constructed of a material that protects the interior from the weather and windblown dust and debris.
B. 
Outdoor.
(1) 
The outdoor walking and driving areas shall be surfaced with concrete, asphalt, or gravel or other materials that have been effectively treated to minimize dust, facilitate maintenance, and prevent muddy conditions.
(2) 
Exterior surfaces of buildings and mobile food establishments shall be of weather-resistant materials and shall comply with law.
(3) 
Exterior walking and driving surfaces shall be graded to drain.
A. 
General. The floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
B. 
Utility lines.
(1) 
Utility service lines and pipes may not be unnecessarily exposed.
(2) 
Exposed utility service lines and pipes shall be installed so they do not obstruct or prevent cleaning of the floors, walls, or ceilings.
(3) 
Exposed horizontal utility service lines and pipes may not be installed on the floor.
C. 
Floor and wall junctures.
(1) 
In food establishments in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1/32 inch.
(2) 
The floors in food establishments in which water flush cleaning methods are used shall be provided with drains and graded to drain, and the floor and wall junctures shall be coved and sealed.
D. 
Floors.
(1) 
Except as specified under Subsection D(2) of this section, carpeting may be installed as a floor covering if it is:
(a) 
Securely attached to the floor with a durable mastic, by using a stretch and tack method, or by another method; and
(b) 
Installed tightly against the wall under the coving or installed away from the wall with a space between the carpet and the wall and with the edges of the carpet secured by metal stripping or some other means.
(2) 
Carpeting may not be installed as a floor covering in food preparation areas, food storage areas, warewashing areas, handwashing areas, toilet room areas where urinals and toilets are located, or refuse storage rooms and areas.
(3) 
Mats and duckboards shall be designed to be removable and easily cleanable.
E. 
Walls and ceilings.
(1) 
Wall and ceiling covering materials shall be easily cleanable.
(2) 
Except in areas used only for dry storage, concrete, porous blocks, or bricks used for indoor wall construction shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
(3) 
Except as specified in Subsection E(4) of this section, attachments to walls and ceilings such as light fixtures, mechanical room ventilation system components, vent covers, wall-mounted fans, decorative items, and other attachments shall be easily cleanable.
(4) 
In a consumer area, wall and ceiling surfaces and decorative items and attachments that are provided for ambiance need not meet this requirement if they are kept clean.
(5) 
Studs, joists, and rafters may not be exposed in areas specified in § 335-28A(1)(c). This requirement does not apply to temporary food establishments.
F. 
Lighting.
(1) 
Except as specified in Subsection F(2) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.
(2) 
Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages, if:
(a) 
The integrity of the packages cannot be affected by broken glass falling onto them; and
(b) 
The packages are capable of being cleaned of debris from broken bulbs before the packages are opened.
(3) 
An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
(4) 
The light intensity shall be:
(a) 
In all areas and rooms during periods of cleaning, at least 110 lux (10 footcandles) at a distance of 30 inches above the floor;
(b) 
In areas where fresh produce or packaged foods are sold or offered for consumption; areas used for handwashing, warewashing, and equipment and utensil storage; and in toilet rooms, at least 220 lux (20 footcandles) at a distance of 30 inches above the floor; and
(c) 
At a surface where a food employee is working with unpackaged potentially hazardous food or with food, utensils, and equipment such as knives, slicers, grinders, or saws where employee safety is a factor, at least 540 lux (50 footcandles).
G. 
Heating, ventilation, and air conditioning.
(1) 
Heating and air-conditioning systems shall be designed and installed so that vents do not cause contamination of food, food preparation surfaces, equipment, or utensils.
(2) 
If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided.
(3) 
Adequate filters must be installed on intake ducts to remove grease and prevent the buildup of grease in the air ducts. These filters shall be cleaned or changed as necessary to keep the filters clean.
(4) 
Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.
(5) 
If vented to the outside, ventilation systems may not create a public health nuisance or unlawful discharge.
A. 
Controlling pests.
(1) 
Insects, rodents, and other pests shall be controlled as specified in Subsection A(2) of this section to minimize their presence:
(a) 
Within the physical facility and its contents; and
(b) 
On the contiguous land or property under the control of the permit holder.
(2) 
The presence of insects, rodents, and other pests shall be controlled by:
(a) 
Routinely inspecting the premises for evidence of pests;
(b) 
Using methods, if pests are found, such as trapping devices or extermination as specified under § 335-36G; and
(c) 
Eliminating harborage conditions.
B. 
Devices.
(1) 
Devices that are used to electrocute flying insects and that may impel insects or insect fragments shall be:
(a) 
Designed to have escape-resistant trays; and
(b) 
Installed so that:
[1] 
The devices are not located over a food preparation area; and
[2] 
Dead insects and insect fragments are prevented from falling on or being impelled onto exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
(2) 
Devices used to trap insects by adherence may not be installed above exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.
(3) 
Trapped or dead birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation or decomposition or the attraction of pests.
C. 
Outer openings.
(1) 
Except in temporary or seasonal food establishments as specified in Subsection C(4) of this section, openings to the outdoors shall be protected against the entry of insects and rodents by:
(a) 
Closed, tight-fitting windows; and
(b) 
Solid self-closing, tight-fitting doors; or
(2) 
If windows or doors are kept open for ventilation or other purposes, the openings shall be protected against the entry of insects and rodents by:
(a) 
Sixteen mesh to one-inch screens;
(b) 
Properly designed and installed air curtains; or
(c) 
Other effective means.
(3) 
Perimeter walls and roofs of a food establishment shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals.
(4) 
Food preparation areas in temporary and seasonal food stands shall be screened to exclude insects, with the exception of charcoal or gas grills that must be located outside.
A. 
Use prohibition. A private home, a room used as living or sleeping quarters, or an area directly opening into a room used as living or sleeping quarters may not be used for conducting food establishment operations.
B. 
Separation. Living or sleeping quarters located on the premises of a food establishment, such as those provided for lodging registration clerks or resident managers, shall be separated from rooms and areas used for food establishment operations by complete partitioning and solid self-closing doors.
A. 
Handwashing. Each handwashing lavatory or group of two adjacent lavatories shall have available:
(1) 
A supply of hand cleaning liquid, powder, or bar soap; and
(2) 
A nailbrush, if the lavatories are used by food employees.
B. 
Hand drying.
(1) 
Each handwashing lavatory or group of adjacent lavatories shall be provided with:
(a) 
Individual, disposable towels;
(b) 
A continuous towel system that supplies the user with a clean towel; or
(c) 
A heated-air hand drying device.
(2) 
Handwashing lavatories shall be kept clean and maintained and used as specified under § 335-24B.
C. 
Toilet rooms.
(1) 
A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door, except that this requirement does not apply to a toilet room that is located outside a food establishment and does not open directly into the food establishment, such as a toilet room that is provided by the management of a shopping mall.
(2) 
A supply of toilet tissue shall be available at each toilet.
(3) 
Toilet room doors as specified under Subsection C(1) of this section shall be kept closed except during cleaning and maintenance operations.
(4) 
In a retail food outlet attached to a private residence, the toilet room for that residence may be used provided it is maintained in a clean and sanitary manner.
D. 
Dressing rooms and employee lounge.
(1) 
Dressing rooms or dressing areas shall be designated if employees routinely change their clothes in the establishment.
(2) 
Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions.
(3) 
Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-service and single-use articles cannot occur.
(4) 
Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.
A. 
Cleaning.
(1) 
The physical facilities shall be cleaned as often as necessary to keep them clean.
(2) 
Cleaning shall be done during periods when the least amount of food is exposed, such as after closing. This requirement does not apply to cleaning that is necessary due to a spill or other accident.
(3) 
Except as specified in Subsection A(4) of this section, only dustless methods of cleaning shall be used, such as wet cleaning, vacuum cleaning, mopping with treated dust mops, or sweeping using a broom and dust-arresting compounds.
(4) 
Spills or drippage on floors that occurs between normal floor cleaning times may be cleaned:
(a) 
Without the use of dust-arresting compounds; and
(b) 
In the case of liquid spills or drippage, with the use of a small amount of absorbent compound such as sawdust or diatomaceous earth applied immediately before spot cleaning.
(5) 
Food preparation sinks, handwashing lavatories, and warewashing equipment may not be used for the cleaning of maintenance tools, the preparation or holding of maintenance materials, or the disposal of mop water and similar liquid wastes.
(6) 
After use, mops shall be placed in a position that allows them to air dry without soiling walls, equipment, or supplies.
(7) 
Except as specified under Subsection A(4) of this section, sawdust, wood shavings, granular salt, baked clay, diatomaceous earth, or similar materials may not be used on floors.
(8) 
Maintenance tools such as brooms, mops, vacuum cleaners, and similar equipment shall be:
(a) 
Stored so they do not contaminate food, equipment, utensils, linens, and single-service and single-use articles; and
(b) 
Stored in an orderly manner that facilitates cleaning of the maintenance equipment storage location.
B. 
Repairing. The physical facilities shall be maintained in good repair.
C. 
Maintaining premises; unnecessary items and litter. The premises shall be free of:
(1) 
Items that are unnecessary to the operation or maintenance of the establishment, such as equipment that is nonfunctional or no longer used; and
(2) 
Litter.
A. 
Prohibiting animals.
(1) 
Except as specified in Subsection A(2) of this section, live animals may not be allowed on the premises of a food establishment.
(2) 
Live animals may be allowed in the following situations if the contamination of food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles cannot result:
(a) 
Edible fish or decorative fish in aquariums, shellfish or crustaceans on ice or under refrigeration, and shellfish and crustaceans in display tank systems.
(b) 
Patrol dogs accompanying police or security officers in offices and dining, sales, and storage areas, and sentry dogs running loose in outside fenced areas.
(c) 
In areas such as dining and sales areas, support animals such as guide dogs that are trained to assist an employee or other person who is handicapped, are controlled by the handicapped employee or person, and are not allowed to be on seats or tables.