A.
Design and installation of toilet facilities.
(1)
(2)
At least one toilet room for each sex, for every 75 seats, shall
be provided in all food service establishments or retail food stores
that have any seating capacity.
(3)
In new or extensively remodeled establishments, handicapped bathrooms
must be provided for each sex. State and local plumbing codes shall
be met in all changes of ownership.
B.
Design and installation of handwashing facilities.
(1)
Handwashing sinks shall be:
(a)
Designed and installed in food preparation, display and dispensing
areas so as to protect food and food-contact surfaces from splash;
(b)
Equipped to provide water at a temperature of at least 43°
C. (110° F.) through a mixing valve or combination faucet;
(c)
Provided in all areas where there is hand to food contact by
employees;
(d)
Provided in or immediately adjacent to toilet rooms or vestibules;
and
(e)
Accessible to employees at all times.
(2)
Self-closing, slow-closing or metering faucets shall provide a flow
of water for at least 15 seconds without the need to reactivate the
faucet.
A.
Toilet facilities.
(2)
At least one easily cleanable and covered waste receptacle shall
be provided in each toilet room, and those used by female patrons
shall have one covered waste receptacle in each stall.
(3)
Waste receptacles in toilet rooms shall be emptied at least once
a day and more frequently when necessary to prevent overflow of waste
material to the floor.
B.
Handwashing facilities; supplies and cleaning.
(1)
A supply of hand cleansing soap or detergent shall be available at
each handwashing sink.
(2)
A supply of paper towels or a hand-drying device providing heated
air shall be conveniently located near each hand washing sink.
(3)
Common towels shall not be used.
(4)
A sign requiring handwashing after using the rest room shall be placed
at each handwashing sink where it can be readily seen and read by
employees.
(5)
Waste receptacles near handwashing sinks shall be emptied at least
once a day and more frequently when necessary to prevent overflow
of waste material to the floor.
(6)
Handwashing sinks, soap dispensers, hand-drying devices and all related
fixtures shall be kept clean and in good repair.