REASON: Floors that are properly constructed, smooth, maintained in good repair and are non-absorbent can be easily cleaned and will not create insanitary conditions. When floors are subjected to a water flushing for cleaning or discharges of wastes from equipment, the wall and floor junctures should be coved and sealed to permit easy cleaning, and properly installed and trapped floor drains must be provided to carry away the liquid wastes to prevent potential hazards or nuisances.

Carpeting should be prohibited in specified areas because it cannot be properly cleaned on a daily basis and presents an absorbent surface. Similarly, any floor covering mat or duckborad which is not grease-resistant and cleanable should be prohibited, to prevent soil buildup and the resulting potential hazards or nuisances.

Any installation of equipment or attendant service lines or pipes must be designed in a way that does not obstruct or prevent cleaning in order to avoid the accumulation of soil and debris.

REASON: Walls and ceilings that are properly constructed, smooth, maintained in good repair and are non-absorbent can be easily cleaned and will not create insanitary conditions.

Walls and ceilings in food preparation, utensil and equipment washing and toilet areas must be light colored to aid in the distribution of light to facilitate thorough cleaning, sanitary food preparation and the observance of general sanitary procedures.

Any installation of equipment attachments and service lines or pipes must be designed in a way that does not obstruct or prevent cleaning to avoid the accumulation of soil and debris. Wall and ceiling covering or decorative materials, as well as attached equipment must be easily cleanable, maintained in good repair and installed in a manner that permits easy cleaning to avoid the creation of potential contamination hazards.

REASON: The food service establishment must be kept clean to minimize attractants for insects and rodents to prevent nuisance conditions and to aid in preventing the contamination of food and equipment. A clean and orderly establishment is conducive to good sanitary practices in food preparation and service in equipment and utensil washing and in the storage and handling of equipment utensils and food.

Facilities must be cleaned with the proper equipment to preclude the contamination of food and equipment. Improper cleaning methods or improper application of cleaning procedures such as sweeping or pressure spraying may raise dust, scatter debris or create contaminating aerosols.

REASON: Ample light, properly distributed, makes dirt conspicuous, is necessary for the proper preparation and handling of food and is imperative for the complete cleaning and sanitization of equipment and utensils. Adequate lighting is also essential in all areas of the establishment for general cleaning for reading and identifying labels and colors and for recognizing the condition of the food stored in the establishment. Inadequate lighting may result in a general lack of cleanliness, accidental mixing of toxic substances with food or serving unsafe or spoiled food to the consumer.

Shielded light fixtures are necessary to protect food, untensils and equipment from glass fragments should the fixture break. The shielding also prevents many instances of breakage and provides a greater degree of on the job safety to employees.

REASON: Sufficient ventilation reduces condensation that may drop into food or onto utensils or food preparation surfaces, and thus inhibits mold and bacterial growth. Sufficient ventilation of all areas of the establishment also minimizes the soiling of walls, ceilings and floors; reduces temperatures, exhausts objectionable odors, and precludes the concentration of toxic gases. It facilitates removing air contaminated during cleaning or food preparation processes, or as the result of exhaust from other equipment.

REASON: Street clothing and personal belongings can contaminate food, food equipment and food preparation surfaces. Therefore, it is desirable to have employees routinely change clothing within the establishment. When this is the routine, rooms or areas must be designated for this purpose. Regardless of whether or not clothing is changed within the establishment, lockers or other suitable facilities must be provided for the proper storage of personal belongings such as purses, coats, shoes and personal medications.

REASON: In order to reduce the potential for contamination, stored poisonous and toxic materials should be limited to those necessary to maintain the establishment. Proper labeling, use, storage and handling of poisonous and toxic materials are essential to prevent the accidental contamination of food, equipment and utensils and to ensure the safety of food service personnel and the consumer.

REASON: For the general cleanliness of the establishment, and to preclude situations that could lead to food contamination, general preventive measures must be implemented throughout the establishment and all outside areas under the control of the operator.

Areas or facilities that are non-compatible with sanitary food service operations, such as living quarters, laundry operations and cleaning equipment storage facilities must be located and/or separated from other areas of the establishment to preclude potential contamination of food and food contact surfaces by aerosols, toxic or poisonous substances, dust or debris or by the presence of uncleanable surfaces and materials.