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-22- <br />(d') Toilet Facilities. <br />(1) Toilet Installation. Toilet facilities shall <br />be installed according to law, shall be the <br />number required by law, shall be conveniently <br />located, and shall be accessible to employees <br />at all times. <br />(2) Toilet Design. Toilet and urinals shall be <br />designed to be easily cleanable. <br />(3) Toilet Rooms. Toilet rooms shall be completely <br />enclosed and shall have tight-fitting, self- <br />closing, solid doors, which shall be closed <br />except during cleaning or maintenance. <br />(4) Toilet Fixtures. Toilet fixtures shall be <br />kept clean and in good repair. A supply of <br />toilet tissue shall be provided at each toilet <br />at all times. Easily cleanable receptacles shall <br />be provided for waste materials. Toilet rooms <br />used by women shall have at least one covered <br />waste receptable. <br />(e) Lavatory Facilities. <br />(1) Lavatory Installation. Lavatories shall be <br />at least the number required by law, shall be <br />installed according to law, and shall be lo- <br />cated to permit convenient use by all employees <br />in food preparation areas and utensil-washing <br />areas. Lavatories shall be accessible to <br />employees at all times. Lavatories shall also <br />be located in or immediately adjacent to toilet <br />rooms or vestibules. Sinks used for food <br />preparation or for washing equipment or utensils <br />shall not be used for handwashing. <br />(2) Lavatory Faucets. Each lavatory shall be pro- <br />vided with hot and cold water tempered by means <br />of a mixing valve or combination faucet. Any <br />self-closing, slow-closing, or metering faucet <br />used shall be designed to provide a flow of <br />water for at least fifteen seconds without the <br />need to reactivate the faucet. Steam-mixing <br />valves are prohibited. <br />(3) Lavatory Supplies. A supply of hand-cleansing <br />soap or detergent' shall be available at each <br />lavatory. A supply of sanitary towels or a <br />hand-drying device providing heated air shall <br />be conveniently located near each lavatory. <br />Common towels are prohibited. If disposable <br />towels are used, easily cleanable waste receptacles <br />shall be conveniently located near the handwashing <br />facilities. <br />(4) Lavatory Maintenance. Lavatories, soap dispensers, <br />hand-drying devices and all related fixtures <br />shall be kept clean and in good repair. <br />(f) Garbage and Refuse. <br />(1) Containers. <br />(A) Garbage and refuse shall be kept in durable <br />easily cleanable, insect-proof and rodent- <br />proof containers that do not leak and do <br />not absorb liquids. Plastic bags and wet- <br />strength paper bags may be used to line <br />these containers, and they may be used for <br />storage inside the food service establishment. <br />(B) Containers used in food preparation and <br />utensil-washing areas shall be kept covered <br />after they are filled.