A.
General.
(1)
All food in public eating and drinking places shall be clean, wholesome,
free from spoilage, free from adulteration and safe for human consumption.
(2)
No food prepared in a private home or processed in a place other
than a commercial food processing establishment shall be sold or used
in the preparation of foods offered for sale, sold or given away in
a public eating and drinking place unless such place is regulated
by a health authority or other appropriate official regulatory agency.
B.
Milk products.
(1)
Only pasteurized fluid milk and fluid milk products shall be used
or served. Dry milk and milk products may be reconstituted in the
establishment if used for cooking purposes only.
(2)
All milk and fluid milk products for drinking purposes shall be purchased
and served in the original, individual container in which they were
packaged at a milk plant or shall be served from an approved bulk
milk dispenser.
(3)
Cream, whipped cream or half-and-half which is to be consumed on
the premises may be served from the original container of not more
than one quart capacity or from a dispenser approved by the Department
for such service. For mixed drinks requiring less than 1/2 pint of
milk, milk may be poured from one-quart or one-half-gallon containers
packaged at a milk plant.
C.
Shellstock and shellfish.
(1)
All oysters, clams and mussels and any other bivalves shall be from
sources approved by the Department. When the source is outside Pennsylvania,
it shall be one which is certified by the state of origin or the Federal
Food and Drug Administration.
(2)
Shellstock shall be identified with an official tag giving the name
and certificate number of the original shellstock shipper and the
kind and quantity of the shellstock. The tags and an accurate record
of the source and quantity of all lots of shellfish shall be maintained
for 60 days.
(3)
Fresh and frozen shucked oysters, clams, and mussels shall be packed
in nonreturnable containers identified with the name and address of
the packer, repacker or distributor and the certificate number of
the packer or repacker preceded by the abbreviated name of the state
of origin.
(4)
Shellfish, crabs and lobsters, if served in the shell, shall be served
in the original shell, but the reuse of such shells as food containers
in the preparation or serving of food shall be prohibited.
D.
Examination of food.
(1)
Food may be examined or sampled by the licensor as often as may be
necessary to determine freedom from adulteration.
(2)
The licensor may, upon written notice to the owner or person in charge,
place a hold order on any food which the licensor determines or has
probable cause to believe to be unwholesome or otherwise adulterated.
Under a hold order, food shall be permitted to be suitably stored.
It shall be unlawful for any person to remove or alter a hold order,
notice or tag placed on food by the licensor, and neither such food
nor the containers thereof shall be relabeled, repacked, reprocessed,
altered, disposed of or destroyed without permission of the licensor,
except on order by a court of competent jurisdiction.
A.
General.
(1)
All food, while being stored, prepared, displayed, served or sold
at public eating and drinking places or during transportation between
such establishments shall be protected from contamination and stored
in such a manner as to prevent rodent harborage and permit ease of
cleaning of the food service facilities.
(2)
All perishable food shall be stored at such temperatures as will
protect against spoilage. All potentially hazardous food shall be
maintained at safe temperatures. Food shall be stored in the refrigerator
so as to permit the free circulation of cold air and in such a manner
as to prevent contamination. To promote rapid cooling, potentially
hazardous foods shall be stored in the refrigerator in shallow containers
or by such other means which shall ensure the cooling of the total
mass to a temperature of 45° F. or less within two hours, unless
otherwise specified by the Department.
(3)
Raw fruits and vegetables shall be washed before use. Stuffings,
poultry, stuffed meats and stuffed poultry, and pork and pork products
shall be thoroughly cooked before being served.
(4)
No food which has been previously served to any person or persons
or returned from any counter or table shall be used in the preparation
of foods offered for sale or given away. However, wrapped food which
has not been unwrapped and which is wholesome may be re-served.
(5)
Tongs, forks, spoons, picks, spatulas, scoops and other suitable
utensils shall be provided and shall be used by employees to reduce
manual contact with food to a minimum. For self-service by customers,
similar implements shall be provided.
B.
Poisonous and toxic materials.
(1)
Only those poisonous and toxic materials which are required to maintain
sanitary conditions and for sanitization purposes may be used or stored
in public eating and drinking places. Such materials shall be identified
and shall be used only in such a manner as will not contaminate food
or constitute a hazard to employees or customers.
(2)
When not in use, poisonous and toxic materials shall be stored in
cabinets which are used for no other purpose or in a place which is
outside the food storage, food preparation and cleaned equipment and
utensil storage rooms.
(3)
Bactericides and cleaning compounds shall not be stored in the same
cabinet or area of the room with insecticides, rodenticides or other
poisonous materials.
C.
Cold storage facilities.
(1)
Each cold storage facility used for the storage of perishable food
in the nonfrozen state shall be provided with an indicating thermometer
accurate to ±2° F., located in the warmest part of the
facility in which food is stored and of such type and so situated
that the thermometer can be easily and readily observed for reading.
(2)
The temperature in each cold storage facility used to store potentially
hazardous food in the nonfrozen state shall not be higher than 45°
F.
(3)
The wet storage of packaged, canned and bottled food or drink shall
be prohibited.
D.
Frozen food.
(1)
Frozen food shall be kept at such temperatures as to remain frozen,
except when being thawed for preparation or use. Potentially hazardous
frozen food shall be thawed:
(a)
At refrigerator temperatures of 45° F. or below.
(b)
Under cool, potable, running water 70° F. or below.
(c)
Quick-thawed as part of the cooking process.
(d)
By any other method satisfactory to the Department, including
but not limited to use of a microwave oven, but only when the food
will be immediately transferred to conventional cooking facilities
as part of a continuous cooking process or when the entire, uninterrupted
cooking process takes place in the microwave oven.
(2)
Once thawed, frozen foods shall not be refrozen.
A.
Stuffed meats and poultry. Stuffings, poultry and stuffed meats and
stuffed poultry shall be heated throughout to a minimum temperature
of 165° F. with no interruption of the initial cooking process.
B.
Custards and cream fillings.
(1)
Potentially hazardous custards, cream fillings or similar products
which are prepared by hot or cold processes and which are used as
puddings or pastry fillings shall be kept at safe temperatures and
shall meet the following requirements, as applicable:
(a)
Pastry fillings shall be placed in shells, crusts or other baked
goods either while hot (not less than 140° F.) or immediately
following preparation if a cold process is used.
(b)
Such fillings and puddings shall be refrigerated at 45°
F. or below in shallow pans, immediately after cooking or preparation,
and held thereat until combined into pastries or served.
(2)
All completed custard-filled and cream-filled pastries shall, unless
served immediately following filling, be refrigerated at 45° F.
or below promptly after preparation and held thereat pending service.
A.
Employees with diseases.
(1)
No employee with any disease in a communicable form or who is a carrier
of such disease shall work in any public eating and drinking place
in any capacity which brings him into contact with the production,
handling, storage or transportation of food and/or equipment used
in public eating and drinking places.
(2)
No proprietor shall employ in any such capacity any such person or
any person suspected of having any disease in a communicable form
or of being a carrier of such disease.
(3)
Any employee who has a discharging or infected wound, sore or lesion
on his hands, arms or any exposed portion of the body shall be excluded
from those operations which will bring him into contact with food,
beverages, utensils or equipment used in public eating and drinking
places.
B.
Control of infectious employees. When suspicion arises as to the
possibility of transmission of infection from any employee, the licensor
shall be authorized to require any or all of the following measures:
(1)
The immediate exclusion of the employee from the eating and drinking
place.
(2)
The immediate closing of the eating and drinking place concerned
until, in the opinion of the licensor, no further danger of disease
outbreaks exists.
(3)
The restriction of the services of the employee to some area of work
where there would be no danger of transmitting disease.
(4)
The adequate medical examinations of the employee and of his associates,
with such laboratory examinations as may be necessary.
C.
Cleanliness.
(1)
All employees shall wear clean outer garments, maintain a high degree
of personal cleanliness and conform to hygienic practices while on
duty. They shall wash their hands thoroughly in an approved hand-washing
facility before starting work and as often as may be necessary to
remove soil and contamination. No employee shall resume work after
visiting the toilet room without washing his hands with soap and warm
water.
(2)
Hair nets, caps or other effective hair covering shall be used by
employees engaged in the preparation and service of food or washing
of utensils and equipment to keep hair from food and food-contact
services.
(3)
Persons engaged in the preparation, handling or service of food shall
not use tobacco in any form while in equipment and utensil washing,
food preparation or food serving areas. However, designated locations
in such areas may be approved by the licensor for smoking where no
contamination hazards will result.
A.
Sanitary design and installation.
(1)
All utensils and all show and display cases or windows, counters,
shelves, tables, chairs, refrigerating equipment, sinks and other
equipment or utensils shall be so constructed as to be easily cleanable
and durable and shall be kept in good repair.
(2)
Food-contact surfaces of such equipment and utensils shall be easily
accessible for cleaning and inspection, nontoxic, corrosion-resistant
and relatively nonabsorbent. Food-contact surfaces shall not be considered
easily accessible for cleaning and inspection unless they can be cleaned
and inspected without being disassembled or by being disassembled
without the use of tools or by being easily disassembled with the
use of only simple tools kept available near the equipment.
(3)
All equipment shall be designed, installed and operated in accordance
with the criteria set forth by the National Sanitation Foundation,
Automatic Merchandising Health-Industry Council, Baking Industry Sanitation
Standards Committee and the Committee for 3-A Sanitary Standards for
Dairy Equipment or other nationally recognized testing laboratory
or agency.
(4)
Equipment that is placed on tables or counters, unless portable,
shall be sealed to the table or counter or elevated on legs to provide
at least a four-inch clearance between the table or counter and equipment
and shall be installed to facilitate the cleaning of the equipment
and adjacent areas.
(5)
Utensils containing or plated with cadmium, lead or zinc shall not
be used, although solder containing lead may be used for jointing
if otherwise permitted by all applicable laws, ordinances and regulations.
(6)
All glassware, china, crockery, pottery and utensils or equipment
of a similar character or coating shall be free from breaks, cracks
and chipped places.
B.
Accessibility for cleaning. All equipment shall be so installed and
maintained as to facilitate the cleaning thereof and of all adjacent
areas.
C.
Single-service articles. Single-service articles shall be made from
nontoxic materials and shall have been manufactured, packaged, transported,
stored and handled in a sanitary manner and shall be used only once.
A.
General.
(1)
All eating or drinking utensils shall be thoroughly cleaned, rinsed
and sanitized after each usage.
(2)
All kitchenware and food-contact surfaces of equipment used in the
preparation or serving of food or drink and all multi-use food-storage
utensils, exclusive of cooking surfaces of equipment, shall be thoroughly
cleaned after each use. Cooking surfaces of equipment shall be cleaned
at least once a day.
(3)
All utensils and food-contact surfaces of equipment used in the preparation
or storage of potentially hazardous food shall be thoroughly cleaned,
rinsed and sanitized prior to such use, except that food-contact surfaces
of equipment or utensils which will be heated in the baking or cooking
process of food preparation to above 140° F. shall not be required
to be sanitized prior to usage. Surfaces of equipment which do not
come in contact with food shall be cleaned at such intervals as to
keep them in a clean and sanitary condition. After cleaning and until
use, all food-contact surfaces of equipment and utensils shall be
so stored and handled as to be protected from contamination.
(4)
Cloths used for wiping food spills on tableware, such as plates or
bowls to be served to the consumer, shall be clean, dry and used for
no other purpose.
(5)
Moist cloths or sponges used for wiping food spills on kitchenware
and food-contact surfaces of equipment shall be clean and rinsed frequently
in appropriate sanitizing solutions and shall be used for no other
purpose. These cloths and sponges shall be stored in the sanitizing
solution between uses.
B.
Manual dish-washing.
(1)
When manual dish-washing is employed, equipment and utensils shall
be thoroughly washed in a warm detergent solution which is kept reasonably
clean and then shall be rinsed free of such solution. All eating and
drinking utensils and, where required, the food-contact surfaces of
all other equipment and utensils shall be sanitized by one of the
following methods:
(a)
Immersion for at least 1/2 minute in clean, hot water at a temperature
of at least 170° F. Thermometers accurate to ±3° F.
shall be provided convenient to the sink to permit frequent checks
of the water temperature.
(b)
Immersion for a period of at least one minute in a sanitizing
solution containing one of the following:
[1]
At least 50 parts per million of available chlorine at a temperature
of not less than 75° F.
[2]
At least 12.5 parts per million of available iodine in a solution
having a pH not higher than 5.0 and a temperature of not less than
75° F.
[3]
Any other chemical sanitizing agent which has been demonstrated
to the satisfaction of the Department to be effective and nontoxic
under use conditions and for which a suitable field text is available.
Such sanitizing agents, in use solutions, shall provide the equivalent
bactericidal effect of a solution containing at least 50 parts per
million of available chlorine at a temperature not less than 75°
F.
(c)
Equipment too large or impractical to treat by the methods in Subsection B(1)(a) or (b) of this section may be treated:
[1]
With live steam from a hose, in the case of equipment in which
steam can be confined;
[2]
By rinsing with boiling water; or
[3]
By spraying or swabbing with a chemical sanitizing solution
of at least twice the minimum strength required for the particular
sanitizing solution when used for immersion sanitization.
(2)
Public eating and drinking places shall conduct manual washing and
sanitization of utensils only in three-compartment sinks, with the
following exceptions and conditions:
(a)
In establishments where the only utensils to be washed are limited
to spatulas, tongs and similar devices and when the only equipment
to be cleaned is stationary and does not require disassembly for proper
cleaning, a one-compartment sink may be approved by the licensor for
such purpose.
(b)
At least a two-compartment sink shall be provided and used for
washing kitchenware and equipment which does not require sanitization.
(3)
Sinks used for manual washing and sanitizing operations shall be
of adequate length, width and depth to permit the complete immersion
of the equipment and utensils, and each compartment of such sinks
shall be supplied with hot and cold running water.
(4)
Where there is a need for a slop sink or device to discard liquid
waste, such sink or device shall be provided in addition to the three-compartment
sink. Cleaning wastes shall not be emptied into sinks used for the
preparation of food or the cleaning and sanitizing of utensils.
(5)
When hot water is used as the sanitizing agent in manual operations,
dish baskets shall be of such design as to permit complete immersion
of the utensils and equipment components being sanitized therein.
The sink compartment used for the sanitization process shall be equipped
with heating facilities which are capable of maintaining the temperature
of the water at not less than 170° F.
C.
Machine dish-washing.
(1)
Dish-washing machines, including prewashing units, shall be designed,
constructed, installed, maintained and operated so as to comply with
the following criteria, if applicable:
(a)
When chemicals are relied upon for sanitization, they shall
be of a class or type approved by the Department and shall be applied
in such concentration and for such a period of time as to provide
effective bactericidal treatment of the equipment and utensils.
(b)
An easily readable thermometer shall be provided in each tank
of the dishwashing machine which will indicate to an accuracy of ±3°
F. the temperature of the water or solution therein. In addition,
a thermometer of equal accuracy shall be provided which will indicate
the temperature of the final rinse as it enters the manifold. All
thermometers shall be so placed as to be easily read by the operator
and so located as not to be unduly exposed to breakage.
(c)
The wash and final rinse cycles of all machines shall be automatically
timed.
(d)
The flow pressure of the final rinse water shall not be less
than 15 or more than 25 pounds per square inch in the line at the
machine.
(e)
Appropriate connections shall be provided to enable the testing
of the temperature and pressure of the final rinse water, and plumbing
connections shall be located immediately adjacent to the supply side
of the valve control in the line carrying the final rinse water to
the dish-washing machine.
(f)
When automatic cold-water glass washers are employed for washing
and sanitizing glasses, the following provisions shall be met:
[1]
The washer shall be self-cleaning and sanitizing.
[2]
All used water shall flow out of the washer immediately following
use.
[3]
The washer shall contain brushes or employ other effective means
which will adequately clean both the inside and the outside of the
glass.
[4]
The detergent-sanitizer used shall be one that is expressly
for use in cold-water glass washers and is effective.
(2)
Any other type of machine, device or facilities and procedures may
be approved by the Department for cleaning or sanitizing equipment
and utensils if it can be readily established that such machine, device
or facilities and procedures will routinely render equipment and utensils
clean to sight and touch and provide effective bactericidal treatment.
D.
Lack of adequate facilities. Public eating and drinking places which
do not have adequate and effective facilities for cleaning and sanitizing
utensils shall use single-service articles which may be used only
once.
E.
Utensils for frozen desserts and drink.
(1)
Spoons, dippers, scoops and other utensils used in serving and packaging
ice cream and allied products shall be cleansed thoroughly with hot
water and soap at least once each day immediately following the day's
operation. During the period when they may be used, such utensils
shall be kept in running water, if practicable. Otherwise, the water
shall be changed frequently enough to keep it clean.
(2)
Straws offered for use shall be wrapped, and the use of bulk, unwrapped
straws shall be prohibited.
(3)
Dispensing scoops, spoons and dippers used in serving frozen desserts
shall be stored, between uses, either in an approved running-water
dipper well or in a manner approved by the Department.
A.
Water supply.
(1)
Hot and cold running water under pressure shall be provided in all
areas where food is prepared or where equipment, utensils or containers
are washed.
(2)
All water used in the operation of a public eating and drinking place
shall be provided from a supply approved by the licensor. Approval
of a water supply shall be based upon satisfactory compliance with
construction standards for water supplies approved by the Department.
(3)
The water supply shall be adequate in quantity and shall meet the
bacteriological and chemical water standards of the Department. Unapproved
water supplies shall be made inaccessible to the public in a manner
deemed satisfactory to the licensor.
(4)
When bottled water is used in an establishment, it shall be from
a source under permit from the Department.
C.
Sewage disposal. All sewage disposal systems serving public eating and drinking places shall be approved by the licensor. Approval of the sewage disposal system shall be based upon satisfactory compliance with the provisions set forth in Chapter 338, Sewers, and any other applicable laws, ordinances or regulations.
D.
Plumbing.
(1)
Plumbing shall be sized, installed and maintained in order to:
(2)
Devices shall be installed to protect against backflow and backsiphonage
at all fixtures and equipment where an air gap at least twice the
diameter of the water supply inlet is not provided between the water
supply inlet and the fixture's flood-level rim. A hose shall not be
attached to a faucet unless a backflow prevention device is installed.
E.
Toilet facilities.
(1)
For employees. Each public eating and drinking establishment shall
be provided with adequate, conveniently located toilet facilities
for its employees. When approved by the licensor, public eating and
drinking places may be authorized to use toilet facilities not located
directly within such establishments.
(2)
For patrons. For all new establishments or establishments undergoing
alterations, toilet facilities, separate for each sex, shall be provided
on the premises for patrons and shall be located so as not to require
the patrons to pass through any food preparation area. Toilet facilities
need not be installed for the patrons whenever food is not consumed
within an eating and drinking place or when only carry-out food is
provided.
(3)
Sanitary design. All toilet rooms shall be maintained in compliance
with the following requirements:
(a)
Toilet fixtures shall be of sanitary design and be readily cleanable.
(b)
All facilities shall be kept in a clean condition and good repair.
(c)
Doors in all toilet rooms shall be self-closing.
(d)
Toilet tissue shall be provided.
(e)
Rooms shall be ventilated to outside air.
(f)
Easily cleanable receptacles shall be provided for waste materials.
(g)
Receptacles shall be provided in toilet rooms for women for
sanitary napkins, and such containers shall have covers.
F.
Hand-washing facilities.
(1)
Each public eating and drinking place shall be provided with adequate,
conveniently located hand-washing facilities for its employees, including
a lavatory or lavatories equipped with hot and cold or tempered running
water, hand-cleansing soap or detergent, and approved sanitary towels
or other approved hand-drying devices.
(2)
Hand-washing facilities shall be subject to the following requirements:
(a)
The facilities shall be kept clean and in good repair.
(b)
Hands shall not be washed in sinks used for the preparation
of food or the cleaning or sanitizing of utensils.
(c)
When the hot water is above 110° F., a mixing valve or combination
faucet shall be provided.
(d)
Facilities shall be located within all toilet rooms, including
those provided for the public.
(e)
In all new establishments and establishments which are extensively
altered, a hand-washing facility shall be located within the area
where food is prepared, not more than 50 feet from any work area.
(f)
Lavatories shall be adequate in size and number and so located
as to permit convenient and expeditious use by all employees.
G.
Garbage and refuse disposal.
(1)
Food waste. All garbage and refuse containing food wastes shall,
prior to disposal, be kept in leakproof, nonabsorbent, rust- and corrosion-resistant
containers of adequate number, which shall be kept covered with tight-fitting
lids when filled or stored or not in continuous use. Any other manner
of garbage and refuse storage may be used if approved by the licensor.
(2)
All other. All other rubbish shall be stored in containers, rooms
or areas of sufficient numbers and size so as to prevent arthropod
or rodent problems and other nuisances. Adequate cleaning facilities
shall be provided, and each container, room or area shall be thoroughly
cleaned after each emptying or removal of garbage and rubbish. When
disposal of garbage or refuse is accomplished within or upon the premises
of the establishment, the disposal facilities shall be operated and
maintained so as not to create a nuisance or a health hazard.
H.
Insect and rodent control. Adequate measures for the control of arthropods
and rodents which the Department deems a public health hazard shall
be taken in a manner satisfactory to the licensor.
A.
Floors, walls and ceilings.
(1)
The floor surfaces in kitchens, in all other rooms and areas in which
food is stored or prepared and in which utensils are washed, and in
walk-in refrigerators, rubbish or food waste rooms, dressing or locker
rooms and toilet rooms shall be of smooth, nonabsorbent materials
and so constructed as to be easily cleanable.
(2)
The juncture between the floor and wall shall be closed, and in new establishments or those extensively altered, it shall also be covered. Carpeting is prohibited in all areas referred to in Subsection A(1) and in equipment-washing areas where it would be exposed to large amounts of grease and water. The floors of nonrefrigerated dry food storage areas need not be nonabsorbent.
(3)
All floors, walls and ceilings shall be kept clean and in good repair.
(4)
All walls or rooms or areas in which food is prepared, or utensils
or hands are washed, or rubbish or food waste is stored shall be easily
cleanable, smooth, light-colored and shall have washable surfaces
up to the highest level reached by splash or spray. Ceilings in food
preparation and utensil-washing areas shall be light-colored.
B.
Floor drains. Floor drains shall be provided in all rooms where floors
are subjected to the type of cleaning which involves the use of water
hoses. Such floors shall be graded to drain.
C.
Surface of exterior areas.
(1)
All exterior area where food is served shall be kept clean and properly
drained, and surfaces in such areas shall be finished so as to facilitate
maintenance and minimize dust.
(2)
The walking and driving surfaces of all exterior areas where food
is served shall be kept clean and free of debris and shall be properly
drained so that water will not accumulate. Such areas shall be surfaced
with concrete or asphalt or with gravel or similar material effectively
treated to facilitate maintenance and to minimize dust.
D.
Lighting.
(1)
All areas in which food is prepared or stored or utensils are washed,
hand-washing areas, dressing or locker rooms, toilet rooms and garbage
and rubbish storage areas shall meet the minimum illumination standards
of the Department.
(2)
Lights and fixtures suspended over exposed food or equipment shall
be of the safety type or otherwise constructed to protect food products
and equipment from damage by breakage.
(3)
During all cleanup activities, adequate light shall be provided in
the area being cleaned and upon or around equipment being cleaned.
E.
Ventilation.
(1)
All rooms in which food is prepared or served or utensils are washed,
dressing or locker rooms, toilet rooms and garbage or rubbish storage
areas shall be well-ventilated.
(2)
Mechanical ventilation facilities which meet the standards of the
Department shall be provided as needed to prevent the condensation
or accumulation of offensive or dangerous gases, moisture, excessive
heat, steam, dust, offensive odors, smoke, grease and vapors.
(3)
All mechanical ventilation devices, including blowers, canopies,
hoods and ducts, shall be so constructed as to be easily cleanable
and shall be maintained as to prevent grease or other materials from
dropping into or onto food preparation surfaces.
(4)
All exhaust outlets from mechanical ventilating devices shall be
designed and installed so as to avoid creating a nuisance.
(5)
Filters, where used, shall be readily removable for cleaning or replacement.
(6)
Ventilation systems shall comply with applicable state and local
fire prevention requirements.
F.
Dressing rooms and lockers.
(1)
Adequate facilities shall be provided for the orderly storage of
the clothing and personal belongings of employees. Where employees
routinely change clothes within the establishment, one or more dressing
rooms or designated areas shall be provided for this purpose. Such
designated areas shall be located outside of the food preparation,
storage and serving areas and the utensil-washing and storage areas.
(2)
When approved by the licensor, such an area may be located in a storage
room where only completely packaged food is stored. Designated areas
as well as dressing rooms shall be provided with lockers or other
suitable facilities and shall be kept clean.
G.
General cleanliness.
(1)
All parts of public eating and drinking establishments and their
premises shall be kept neat, clean and free of litter, garbage and
rubbish.
(2)
Cleaning operations shall be conducted so as to prevent contamination
of food and food-contact surfaces.
(3)
The operations connected within a public eating and drinking place
shall not be conducted in any room used for living or sleeping quarters.
(4)
Soiled linens, coats and aprons shall be kept in suitable containers
until removal for laundering.
(5)
Live birds or animals shall not be allowed in any area where public
eating or drinking place operations are carried on, except that guide
dogs accompanying blind persons may be permitted in dining areas.
(6)
Vacuum cleaning, wet cleaning or other dustless methods of floor
and wall cleaning shall be used or dust-arresting sweeping compounds
and pushbrooms shall be employed. All such cleaning, except emergency
floor cleaning, shall be done during those periods when the least
amount of food is exposed, such as after closing or between meals.
A.
Review by licensor.
(1)
Before work is begun in the construction, remodeling or alteration
of a public eating and drinking place where food is prepared, stored
or served or in the conversion of an existing establishment to an
eating or drinking place, a properly prepared plan and specifications
shall be submitted to and approved by the licensor.
(2)
The plans and specifications submitted to the licensor by the owner
of a future public eating and drinking place shall include, where
applicable, data relating to the following:
