New Jersey Administrative Code
Title 5 - COMMUNITY AFFAIRS
Chapter 10 - MAINTENANCE OF HOTELS AND MULTIPLE DWELLINGS
Subchapter 20 - COOKING FACILITIES
Section 5:10-20.1 - Required facilities

1. A kitchen sink of nonabsorbent impervious material and drainboard of appropriate materials, connected to and having available at all times a supply of hot and cold water under sufficient pressure as required under N.J.A.C. 5:10-15. The kitchen sink shall be connected to a sanitary disposal or sewer system;

2. Cooking and preparation of food shall be undertaken only in areas designated therefor;

3. Means of natural ventilation or mechanical ventilation sufficient to remove promptly cooking odors to the exterior of the premises without first circulating them within the interior habitable space of the unit;

4. Place for storage of food free from infestation;

5. Facilities for refrigeration in good operating condition for protection of food from spoilage permitting maintenance of temperatures for storage above 32 degrees and below 50 degrees without regard to outside temperature;

6. A cooking facility which, if electrical, is connected with safety to an electrical system of sufficient capacity, or if gas, connected by permanent fixtures and tubing to avoid leakage of gas. The use of gasoline stoves or other similar fuel-burning appliances using highly flammable liquids and the use of portable kerosene stoves or other similar fuel-burning portable appliances for cooking is prohibited;

7. Cabinets or drawers or other storage areas for utensils, dishes and other cooking and eating equipment;

8. Two floor or wall electrical outlets for electrical appliances.