Current through Register Vol. 51, No. 19, September 20, 2024
The person-in-charge shall ensure that:
A. Light fixtures, decorative material, and
similar equipment and material attached to walls or ceilings are kept
clean;
B. Lighting provides
artificial light at:
(1) 50 footcandles at a
surface where a food employee is working with food, utensils, or
equipment;
(2) 20 footcandles at 30
inches from the floor in a:
(a) Storage
area;
(b) Toilet room;
(c) Locker room;
(d) Garbage and rubbish storage
area;
(e) Dining area during
cleaning;
(f) Utensil washing
area;
(g) Bar;
(h) Wait station; and
(i) Service area; or
(3) Another lighting level approved by the
approving authority based on a review that indicates the lighting level is
sufficient for cleaning, facility maintenance, and employee safety.
C. Light bulbs and tubes are
shielded to prevent broken glass from falling onto food and utensils;
D. Infrared or other heat lamps are protected
against breakage by a shield surrounding and extending beyond the bulb, leaving
only the face of the bulb exposed;
E. The facility is ventilated with
ventilation equipment that is maintained and operated so that:
(1) All areas are kept reasonably free from:
(a) Excessive heat;
(b) Steam;
(c) Condensation;
(d) Vapors;
(e) Smoke; and
(f) Fumes;
(2) Outside air is supplied:
(a) Through:
(i) The HVAC system;
(ii) A separate supply fan; or
(iii) A combination of the HVAC system and a
separate supply fan;
(b)
So that the entry of outdoor contaminants is excluded by:
(i) Maintaining the building under a slight
positive pressure; and
(ii)
Providing an air filtering system; and
(c) So that it does not reduce the
effectiveness of the exhaust system;
(3) Mechanical exhaust and make-up air
systems are connected by an interlocking switch in order to provide make-up air
whenever the exhaust system is in operation; and
(4) Make-up air is tempered when necessary
to:
(a) Prevent the build-up of condensation
that could:
(i) Result in an unsanitary
condition within the facility; and
(ii) Contaminate food;
(b) Provide comfortable working conditions;
and
(c) Comply with applicable
building codes;
F. Rooms, areas, and equipment from which
aerosols, odors, fumes, or vapors may originate are effectively vented to the
outside air by a system that does not create a harmful or unlawful
discharge;
G. A ventilation hood or
other ventilation device or fixture is designed:
(1) To prevent grease or condensate from
dripping onto food or onto food preparation surfaces;
(2) In compliance with NSF Standard 2;
and
(3) So that interior and
exterior parts are easily accessible for maintenance and cleaning;
H. Intake air ducts are designed
and maintained to prevent the entrance of:
(1)
Dust;
(2) Dirt;
(3) Insects; or
(4) Other contaminating materials;
I. A grease removing exhaust hood
is provided when needed over commercial cooking equipment that produces
grease-laden vapors or smoke, such as:
(1)
Griddles;
(2) Fryers;
(3) Charbroilers;
(4) Ovens used to cook fatty foods at a
temperature which exceeds the vaporization point of grease; and
(5) Solid fuel cooking equipment;
J. A ventilation hood is provided
over equipment where needed, for heat, fumes, and steam removal, including:
(1) High temperature ovens not cooking fatty
foods or not emitting grease vapors;
(2) Steam kettles; and
(3) Warewashing machines using hot water
sanitization;
K.
Overshelves are used over cooking equipment under a hood only if:
(1) Deflectors or the design of the overshelf
prevents grease from condensing on the bottom of the overshelf and
contaminating the food below;
(2)
Deflectors meet NSF or equivalent standards for food zone materials;
and
(3) The ability of the hood to
capture grease vapors and smoke is not impaired;
L. Equipment is not added or substituted
under a hood that exceeds the capacity of the hood to remove:
(1) Heat;
(2) Steam;
(3) Smoke;
(4) Grease;
(5) Fumes; and
(6) Obnoxious odors;
M. Except as provided in §N of this
regulation, ventilation in toilet rooms is provided:
(1) So that 2 cubic feet of air per minute
per square foot of floor space is mechanically exhausted to the outside;
and
(2) With make-up air;
N. When an existing building is
converted for use as a food service facility and there is no feasible method to
vent the toilet room to the exterior of the building, a ductless exhaust fan is
used that:
(1) Is sized and installed so that
it will move 2 cubic feet of air per minute per square foot of floor area;
and
(2) Is serviced and maintained
according to the manufacturer's specifications; and
O. Required ventilation meets the provisions
of this regulation:
(1) Initially;
and
(2) For the life of the
system.
