Except for a temporary food service subject to
18 AAC 31.600, the operator of a
food establishment shall ensure that
(1) floors and floor coverings of
preparation, processing, display, storage, and warewashing areas, walk-in
refrigeration units, dressing rooms, locker rooms, and toilet rooms are
(A) made of smooth, durable, nonabsorbent
material; and
(B) kept clean and in
good repair;
(2) floors
in warehouses and storage rooms used to store case lots, large containers of
food, packaging materials, and excess equipment or utensils are made of a
material that is cleanable; the floors may be of unsealed wood if cleaning
methods do not require the use of water or other liquid and if other activities
are not likely to cause discharges of water or other liquid onto the
floor;
(3) floors that are water
flushed for cleaning, that receive discharges of water or other liquid waste
from equipment, or that are in an area where equipment is cleaned using a
pressure spray method, slope uniformly at a minimum of one-quarter inch per
foot to a properly trapped drain;
(4) carpeting is not used in preparation,
processing, produce display, warewashing, and food storage areas, or in toilet
rooms; carpeting, if used in other areas, must be durable and tightly woven,
with appropriate cleaning equipment provided and regularly used;
(5) sawdust, wood shavings, peanut shells, or
similar material are not used on floors in preparation, processing, display,
storage, or warewashing areas, or toilet rooms;
(6) mats, duckboards, and non-slip floor
coverings are made of nonabsorbent and grease-resistant materials and are
designed to be removable and easily cleanable;
(7) the floor and wall junction in
preparation, processing, display, storage, and warewashing areas, walk-in
refrigerators, locker rooms, and toilet rooms is sealed and is coved or has
concave molding installed; and
(8)
exposed utility service lines and pipes do not obstruct floor
cleaning.
