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-26- <br />cleaning of mops or similar wet floors <br />cleaning tools and for the disposal of <br />mop water or similar liquid wastes. The <br />use of lavatories, utensil-washing or <br />equipment-washing, or food preparation <br />sinks for this purpose is prohibited. <br />(d) Lighting <br />(1) General. At least fifty (50) foot candles <br />of light shall be provided to all working <br />surfaces and at least thirty (30) foot <br />candles of light shall be provided to all <br />other surfaces and equipment in food <br />preparation, utensil-washing, and hand- <br />washing areas, and in toilet rooms. At <br />least twenty (20) foot candles of light <br />at a distance of thirty (30) inches from the <br />floor shall be provided in all other areas, <br />except that this requirement applies to <br />dining areas only during cleaning operations. <br />(2) Protective Shielding. <br />(A) Shielding to protect against broken glass <br />falling onto food shall be provided for all <br />artificial lighting fixtures located over, <br />by, or within food storage, preparation, <br />service, and display facilities, and <br />facilities where utensils and equipment are <br />cleaned and stored. <br />(B) Infra-red or other heat lamps shall be pro- <br />tected against breakage by a shield surround- <br />ing and extending beyond the bulb, leaving <br />only the face of the bulb exposed. <br />(e) Ventilation. <br />(1) General. All rooms shall have sufficient ventila- <br />tion to keep them free of excessive heat, steam, <br />condensation, vapors, obnoxious odors, smoke and <br />fumes. Ventilation systems shall be installed <br />and operated according to law and, when vented <br />to the outside, shall not create an unsightly, <br />harmful or unlawful discharge. <br />(2) Special Ventilation. <br />(A) Intake and exhaust air ducts shall be main- <br />tained to prevent the entrance of dust, dirt, <br />and other contaminating materials. <br />(B) In new or extensively remodeled establishments, <br />all rooms from which obnoxious odors, vapors <br />or fumes orginate shall be mechanically vented <br />to the outside. <br />(f) Dressing Rooms and Locker Areas. <br />(1) Dressing Rooms and Areas. If employees routinely <br />change clothes within the establishment, rooms <br />or areas shall be designated and used for that <br />purpose. These designated rooms or areas shall <br />not be used for food preparation, storage or <br />service, or for utensil-washing or storage. <br />(2) Locker Area. Enough lockers or other suitable <br />facilities shall be provided and used for the <br />orderly storage of employee clothing and other <br /> <br />n <br />