A. 
The light intensity in food service establishments and retail food stores shall be:
(1) 
At least 110 lux, 10 footcandles, at a distance of 75 centimeters (30 inches) above the floor at all times in walk-in refrigeration units and dry food storage areas, and in other areas and rooms during periods of cleaning;
(2) 
At least 220 lux, 20 footcandles:
(a) 
At a surface where food is provided for consumer self-service, including but not limited to buffets and salad bars, or where fresh produce or packaged foods are sold or offered for consumption;
(b) 
Inside equipment, including but not limited to reach-in and under-counter refrigerators; and
(c) 
At a distance of 75 centimeters (30 inches) above the floor in areas used for handwashing, dishwashing, and equipment and utensil storage, and in toilet rooms; and
(3) 
At least 540 lux, 50 footcandles, at a surface where a food employee is working with food or working with utensils or equipment, including but not limited to knives, slicers, grinders, or saws, where employee safety is a factor.
B. 
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is:
(1) 
Exposed food;
(2) 
Clean equipment, utensils, and linens;
(3) 
Unwrapped single-service and single-use articles; and
(4) 
Food stored in unopened packages, except when:
(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 being opened.
C. 
Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb, leaving only the face of the bulb exposed.