Town of Salem, NH Article XV Floors, Walls and Ceilings

§ 270-40 Construction and maintenance of floors.

A. Floors and floor coverings in food service establishments and retail food stores, except for those in dining areas, shall be:

(1) Constructed of smooth durable material, including but not limited to sealed concrete, terrazzo, ceramic tile, durable grades of linoleum or plastic, or wood impregnated with plastic; and

(2) Maintained in good repair.

B. Carpeting shall be prohibited in:

(1) Food preparation, equipment washing and utensil washing areas;

(2) Food storage areas; and

(3) Toilet room areas where urinals or toilet fixtures are located.

C. Carpeting, if used as a floor covering, shall be:

(1) Of closely woven construction;

(2) Properly installed;

(3) Easily cleanable; and

(4) Maintained in good repair.

D. Sawdust, wood shavings, peanut hulls, or similar material shall not be used as a floor covering.

E. Floors that are water flushed for cleaning, receive discharges of water or other fluid waste from equipment, or are located in areas where pressure spray methods for cleaning equipment are used shall be:

(1) Constructed only of sealed concrete, terrazzo, ceramic tile or similar material;

(2) Graded so as to drain; and

(3) Provided with properly installed, trapped floor drains.

F. Mats and slatted wooden floorings shall be:

(1) Constructed of nonabsorbent, grease-resistant material.

(2) Sized, designed, and constructed to facilitate easy cleaning.

G. In all new or remodeled food service establishments or retail food stores 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 one millimeter (1/32 inch).

H. The floors in all new or remodeled food service establishments or retail food stores in which water flush cleaning methods are used shall be:

(1) Provided with drains;

(2) Graded so as to drain; and

(3) Provided with coved and sealed floor and wall junctures.

I. Exposed utility service lines and pipes shall be installed so as not to obstruct or prevent cleaning of the floor.

J. Exposed horizontal utility service lines and pipes shall not be installed on the floor of new or remodeled food service establishments and retail food stores.

K. Floors, mats, and slatted wooden flooring shall be:

(1) Kept clean;

(2) Cleaned with dustless methods of cleaning, including but not limited to vacuum cleaning, wet cleaning, or the use of dust-arresting compounds with brooms; and

(3) Except for emergency cleaning, cleaned during periods when the least amount of food is exposed, including but not limited to after closing or between meals.

L. Notwithstanding the provisions of this section, anti-slip floor covering shall be allowed in areas where its use is necessary for safety reasons.

§ 270-41 Construction and maintenance of walls and ceilings.

A. Walls and ceilings in food service establishments and retail food stores, including doors, windows, skylights and similar closures, shall be:

(1) Maintained in good repair; and

(2) Kept clean.

B. The walls, including nonsupporting partitions, wall coverings, and ceilings, of walk-in refrigerating units, food preparation areas, equipment washing and utensil washing areas, toilet rooms and vestibules shall be:

(1) Light colored, smooth, nonabsorbent, and easily cleanable; and

(2) If constructed of concrete or pumice blocks, finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.

C. Studs, joists, and rafters shall not be exposed in:

(1) Walk-in refrigerator and freezer units;

(2) Food preparation areas;

(3) Equipment and utensil washing areas; or

(4) Toilet rooms and vestibules.

D. Utility service lines and pipes shall:

(1) Not be unnecessarily exposed on walls or ceilings in:

(a) Walk-in refrigerator and freezer units;

(b) Food preparation areas;

(c) Equipment and utensil washing areas; or

(d) Toilet rooms and vestibules.

(2) If exposed, be installed so as not to obstruct or prevent cleaning of the walls and ceilings.

E. Light fixtures, vent covers, wall-mounted fans, decorative materials, and similar equipment attached to walls and ceilings shall be:

(1) Easily cleanable;

(2) Maintained in good repair; and

(3) Kept clean.

F. Wall and ceiling covering materials shall be attached and sealed in a manner which renders them easily cleanable.

G. Walls, ceilings, attached equipment, and decorative materials shall be:

(1) Kept clean;

(2) Cleaned with dustless methods of cleaning, including but not limited to vacuum cleaning or wet cleaning; and

(3) Except for emergency cleaning, cleaned during periods when the least amount of food is exposed, including but not limited to after closing or between meals.

H. In new or remodeled establishments, all construction of walls and ceilings in the vicinity of high heat and/or steam producing equipment, including but not limited to grills and hot water sanitizing dishwashers, shall be constructed of materials resistant to such heat and/or steam.

I. Concrete or pumice blocks used for interior wall construction in food preparation areas, equipment and utensil washing areas, toilet rooms and vestibules shall be finished and sealed to provide a smooth and easily cleanable surface.

J. Ventilation hoods and devices shall be designed to prevent grease or condensation from collecting on walls and ceilings and from dripping into food or onto food-contact surfaces.

K. Filters or other grease-extracting equipment shall be installed and readily removable for cleaning and replacement if not designed to be cleaned in place.