Ga. Comp. R. & Regs. R. 511-6-1-.07 - Physical Facilities
(1)
Materials for Construction and Repair.
(a)
Indoor Materials. Materials
for indoor floor, wall, and ceiling surfaces under conditions of normal use
shall be:
1. Smooth, durable, and easily
cleanable for areas where food service establishment operations are
conducted;
2. Closely woven and
easily cleanable carpet for carpeted areas; and
3. Nonabsorbent for areas subject to moisture
such as food preparation areas, walk-in refrigerators, warewashing areas,
toilet rooms, mobile food service unit servicing areas, and areas subject to
flushing or spray cleaning methods.
(b)
Outdoor Surfaces.
1. The outdoor walking and driving areas
shall be surfaced with concrete, asphalt, or gravel or other materials that
have been approved by the Health Authority and have been graded to
drain.
2. Exterior surfaces of
buildings shall be of weather-resistant materials and shall comply with
law.
(2)
Design, Construction, and Installation.
(a)
Floors, Walls, and Ceilings,
Cleanability. Except as specified under subsection (2)(d) of this Rule
and except for anti-slip floor coverings or applications that may be used for
safety reasons, floors, floor coverings, walls, wall coverings, and ceilings
shall be designed, constructed, and installed so they are smooth and easily
cleanable.
(b)
Utility
Lines.
1. Utility service lines and
pipes may not be unnecessarily exposed.
2. Exposed utility service lines and pipes
shall be installed so they do not obstruct or prevent cleaning of the floors,
walls, or ceilings.
3. Exposed
horizontal utility service lines and pipes may not be installed on the
floor.
(c)
Floor
and Wall Junctures, Coved, and Enclosed or Sealed.
1. In food service establishments in which
cleaning methods other than water flushing are used for cleaning floors, the
floor and wall junctures shall be coved and closed to no larger than one
thirty-second inch (1 mm).
2. The
floors in food service establishments in which water flush cleaning methods are
used shall be provided with drains and be graded to drain, and the floor and
wall junctures shall be coved and sealed.
(d)
Floor Carpeting, Restrictions and
Installation.
1. A floor covering such
as carpeting or similar material may not be installed as a floor covering in
food preparation areas, walk-in refrigerators, warewashing areas, toilet room
areas where handwashing sinks, toilets, and urinals are located, refuse storage
rooms, or other areas where the floor is subject to moisture, flushing, or
spray cleaning methods.
2. If
carpeting is installed as a floor covering in areas other than those specified
under paragraphs 1 of this subsection, it shall be:
(i) Securely attached to the floor with a
durable mastic, by using a stretch and tack method, or by another method;
and
(ii) Installed tightly against
the wall under the coving or installed away from the wall with a space between
the carpet and the wall and with the edges of the carpet secured by metal
stripping or some other means.
(e)
Floor Covering, Mats and
Duckboards. Mats and duckboards shall be designed to be removable and
easily cleanable.
(f)
Wall
and Ceiling Coverings and Coatings.
1.
Wall and ceiling covering materials shall be nonabsorbent, light colored, and
attached so that they are easily cleanable.
2. Except in areas used only for dry storage,
concrete, porous blocks, or bricks used for indoor wall construction shall be
finished and sealed to provide a smooth, nonabsorbent, easily cleanable
surface.
(g)
Walls
and Ceiling, Attachments.
1. Except as
specified in paragraphs 2. of this subsection, attachments to walls and
ceilings such as light fixtures, mechanical room ventilation system components,
vent covers, wall mounted fans, decorative items, and other attachments shall
be easily cleanable.
2. In a
consumer area, wall and ceiling surfaces and decorative items and attachments
that are provided for ambiance need not meet this requirement if they are kept
clean.
(h)
Walls
and Ceilings, Studs, Joists, and Rafters. Except for temporary food
service establishments, studs, joists, and rafters may not be exposed in areas
subject to moisture.
(i)
Light Bulbs, Protective Shielding.
1. Except as specified in paragraph 2. of
this subsection, light bulbs shall be shielded, coated, or otherwise
shatter-resistant in areas where there is exposed food; clean equipment,
utensils, and linens; or unwrapped single-service and single-use
articles.
2. Shielded, coated, or
otherwise shatter-resistant bulbs need not be used in areas used only for
storing food in unopened packages, if:
(i) The
integrity of the packages cannot be affected by broken glass falling onto them;
and
(ii) The packages are capable
of being cleaned of debris from broken bulbs before the packages are
opened.
3. An infrared or
other heat lamp shall be protected against breakage by a shield surrounding and
extending beyond the bulb so that only the face of the bulb is
exposed.
(j)
Heating, Ventilating, Air Conditioning, System Vents. Heating,
ventilating, and air conditioning systems shall be designed and installed so
that make-up air intake and exhaust vents do not cause contamination of food,
food-contact surfaces, equipment, or utensils.
(k)
Insect Control Devices, Design and
Installation.
1. Insect control devices
that are used to electrocute or stun flying insects shall be designed to retain
the insect within the device.
2.
Insect control devices shall be installed so that:
(i) The devices are not located over a food
preparation area; and
(ii) Dead
insects and insect fragments are prevented from contact with exposed food;
clean equipment, utensils, and linens; and unwrapped single-service and
single-use articles.
(l)
Toilet Rooms, Enclosed.
Except where a toilet room is located outside a food service establishment and
does not open directly into the food service establishment, such as a toilet
room that is provided by the management of a shopping mall, a toilet room
located on the premises shall be completely enclosed and provided with a
tight-fitting and self-closing door.
(m)
Outer Openings, Protected.
1. Except as specified in paragraphs 2.
through 5. of this subsection, outer openings of a food service establishment
shall be protected against the entry of insects and rodents by:
(i) Filling or closing holes and other gaps
along floors, walls, and ceilings;
(ii) Closed, tight-fitting windows;
and
(iii) Solid, self-closing,
tight-fitting doors.
2.
The requirements in paragraph 1. of this subsection does not apply if a food
service establishment opens into a larger structure, such as a mall, airport,
or office building, or into an attached structure, such as a porch, and the
outer openings from the larger or attached structure are protected against the
entry of insects and rodents.
3.
Exterior doors used as exits need not be self-closing if they are:
(i) Solid and tight-fitting;
(ii) Designated for use only when an
emergency exists, by the fire protection authority that has jurisdiction over
the food establishment; and
(iii)
Limited use so they are not used for entrance or exit from the building for
purposes other than the designated emergency exit use.
4. Except as specified in paragraphs 2. and
5. of this subsection, if the windows or doors of a food service establishment,
or of a larger structure within which a food service establishment is located,
are kept open for ventilation or other purposes or a temporary food service
establishment is not provided with windows and doors as specified under
paragraph 1. of this subsection, the openings shall be protected against the
entry of insects and rodents by:
(i) 16 mesh
to 1-inch (16 mesh to 25.4 mm) screens;
(ii) Properly designed and installed air
curtains to control flying insects; or
(iii) Other effective means.
5. The requirement in paragraph 4.
of this subsection does not apply if flying insects and other pests are absent
due to the location of the establishment, the weather, or other limiting
condition.
(n)
Exterior Walls and Roofs, Protective Barrier. Perimeter walls and
roofs of a food service establishment shall effectively protect the
establishment from the weather and the entry of insects, rodents, and other
animals.
(o)
Outdoor Food
Vending Areas, Overhead Protection. Except for machines that vend canned
beverages, if located outside, a machine used to vend food shall be provided
with overhead protection.
(p)
Outdoor Walking and Driving Surfaces, Graded to Drain. Exterior
walking and driving surfaces shall be graded to drain.
(q)
Outdoor Refuse Areas, Curbed and
Graded to Drain. Outdoor refuse areas shall be constructed in accordance
with Law and shall be curbed and graded to drain to collect and dispose of
liquid waste that results from the refuse and from cleaning the area and waste
receptacles.
(r)
Private
Homes and Living or Sleeping Quarters, Use Prohibition. A private home
kitchen, a room used as living or sleeping quarters, or an area directly
opening into a room used as living or sleeping quarters shall not be used for
conducting food service establishment
operations.P
(s)
Living or Sleeping Quarters,
Separation. Living or sleeping quarters located on the premises of a
food service establishment such as those provided for lodging registration
clerks or resident managers shall be separated from rooms and areas used for
food service establishment operations by complete partitioning and solid
self-closing doors.
(3)
Numbers and Capacities.
(a)
Handwashing Cleanser, Availability. Each handwashing sink or group
of two adjacent handwashing sinks shall be provided with a supply of hand
cleaning liquid, powder, or bar soap.Pf
(b)
Hand Drying Provision. Each
handwashing sink or group of adjacent handwashing sinks shall be provided with:
1. Individual, disposable
towels;Pf
2. A continuous towel system that supplies
the user with a clean towel;Pf
3. A heated-air hand drying
device;Pf or
4. A hand drying device that employs an
air-knife system that delivers high velocity, pressurized air at ambient
temperatures.Pf
(c)
Handwashing Aids and Devices, Use
Restrictions. A sink used for food preparation or utensil washing, or a
service sink or curbed cleaning facility used for the disposal of mop water or
similar wastes, may not be provided with the handwashing aids and devices
required for a handwashing sink.
(d)
Handwashing Signage. A sign
or poster that notifies food employees to wash their hands shall be provided at
all handwashing sinks used by food employees and shall be clearly visible to
food employees.
(e)
Toilet
Tissue, Availability. A supply of toilet tissue shall be available at
each toilet.Pf
(f)
Lighting Intensity. The
light intensity shall be:
1. At least 10-foot
candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in
walk-in refrigeration units and dry food storage areas and in other areas and
rooms during periods of cleaning;
2. At least 20-foot candles (215 lux):
(i) At a surface where food is provided for
consumer self-service such as buffets and salad bars or where fresh produce or
packaged foods are sold or offered for consumption;
(ii) Inside equipment such as reach-in and
under-counter refrigerators;
(iii)
At a distance of 30 inches (75 cm) above the floor in areas used for
handwashing, warewashing, and equipment and utensil storage, and in toilet
rooms; and
3. At least
50-foot candles (540 lux) at a surface where a food service employee is working
with food or working with utensils or equipment such as knives, slicers,
grinders, or saws where employee safety is a factor.
(g)
Mechanical Ventilation. If
necessary to keep rooms free of excessive heat, steam, condensation, vapors,
obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient
capacity shall be provided.
(h)
Dressing Areas and Lockers.
1.
Dressing rooms or dressing areas shall be designated and used if employees
routinely change their clothes in the establishment.
2. Lockers or other suitable facilities shall
be provided and used for the orderly storage of employees' clothing and other
possessions.
(4)
Location and Placement.
(a)
Toilet Rooms Convenience and
Accessibility. Toilet rooms shall be conveniently located and accessible
to employees during all hours of operation.
(b)
Designated Areas for Employee
Activity.
1. Areas designated for
employees to eat, drink, use tobacco products and electronic devices shall be
located so that food, equipment, linens, and single-service and single-use
articles are protected from contamination.
2. Lockers or other suitable facilities shall
be located in a designated room or area where contamination of food, equipment,
utensils, linens and single-service and single-use articles cannot
occur.
(c)
Segregation and Location. Products that are held by permit holder
for credit, redemption, or returned to the distributor, such as damaged,
spoiled, or recalled products, shall be segregated and held in designated areas
that are separated from food, equipment, utensils, linens, and single-service
and single-use articles.Pf
(5)
Maintenance and Operation.
(a)
Good Repair. All physical
facilities shall be maintained in good repair.
(b)
Cleaning, Frequency and
Restrictions.
1. The physical
facilities shall be cleaned as often as necessary to keep them clean and by
methods that prevent contamination of food products.
2. Except for cleaning that is necessary due
to a spill or other accident, cleaning shall be done during periods when the
least amount of food is exposed, such as after closing.
3. If present, playground equipment and
associated areas shall be maintained in a clean and sanitary condition.
Further, a plan for employees to follow when responding to vomiting and
diarrheal events shall be included and submitted at the time of permit
application as specified in DPH Rule
511-6-1-.02(1)(c).Pf
(c)
Dustless Methods of Cleaning
Floors.
1. Only dustless methods of
cleaning shall be used, such as wet cleaning, vacuum cleaning, mopping with
treated dust mops, or sweeping using a broom and dust-arresting compounds,
except for emergency spills that occur between normal cleaning times.
2. Spills or drippage on floors that occur
between normal floor cleaning times may be cleaned: without the use of
dust-arresting compounds; and in the case of liquid spills or drippage, with
the use of a small amount of absorbent compound such as sawdust or diatomaceous
earth applied immediately before spot cleaning.
(d)
Cleaning Ventilation Systems,
Nuisance and Discharge Prohibition. Intake and exhaust air ducts shall
be cleaned and filters changed, so they are not a source of contamination by
dust, dirt, and other materials. If vented to the outside, ventilation systems
may not create a public health hazard or nuisance or unlawful
discharge.
(e)
Cleaning
Maintenance Tools, Preventing Contamination. Food preparation sinks,
handwashing sinks, and warewashing equipment may not be used for the cleaning
of maintenance tools, the preparation or holding of maintenance materials, or
the disposal of mop water and similar
(f)
Drying Mops. After use, mops
shall be placed in a position that allows them to air-dry without soiling
walls, equipment, or supplies.
(g)
Absorbent Materials on Floors, Use Limitation. Except as specified
in subsection (5)(c)2. of this Rule, sawdust, wood shavings, granular salt,
baked clay, diatomaceous earth, or similar materials may not be used on
floors.
(h)
Cleaning of
Plumbing Fixtures. Plumbing fixtures such as handwashing sinks, toilets,
and urinals shall be cleaned as often as necessary to keep them clean and
maintained.
(i)
Closing
Toilet Room Doors. Except during cleaning and maintenance operations,
toilet room doors as specified under subsection (2)(l) of this Rule shall be
kept closed.
(j)
Using
Dressing Rooms and Lockers.
1. Dressing
rooms shall be used by employees if the employees regularly change their
clothes in the establishment.
2.
Lockers or other suitable facilities shall be used for the orderly storage of
employee clothing and other possessions.
(k)
Controlling Pests. The
presence of insects, rodents, and other pests shall be controlled to minimize
their presence on the premises by:
1.
Routinely inspecting incoming shipments of food and supplies;
2. Routinely inspecting the premises for
evidence of pests;
3. Using
methods, if pests are found, such as trapping devices or other means of pest
control as specified under subsections (6)(e), (6)(m), and (6)(n) of this
Rule;Pf and
4. Eliminating harborage
conditions.
(l)
Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests.
Dead or trapped birds, insects, rodents, and other pests shall be removed from
control devices and the premises at a frequency that prevents their
accumulation, decomposition, or the attraction of pests.
(m)
Maintenance Tools.
Maintenance tools such as brooms, mops, vacuum cleaners, and similar items
shall be:
1. Stored so they do not contaminate
food, equipment, utensils, linens, and single-service and single-use articles;
and
2. Stored in an orderly manner
that facilitates cleaning the area used for storing the maintenance
tools.
3. If wet, placed in a
position that allows them to air-dry without soiling walls, equipment, or
supplies.
(n)
Maintaining Premises. The premises shall be free of items that are
unnecessary to the operation or maintenance of the establishment, such as
litter or equipment that is nonfunctional or no longer used.
(o)
Prohibiting Animals.
1. Except as specified in paragraphs 2 and 3
of this subsection, live animals may not be allowed on the premises of a food
service establishment.Pf
2. Live animals may be allowed in the
following situations if the contamination of food, clean equipment, utensils,
and linens; and unwrapped single-service and single-use articles cannot result:
(i) Edible fish or decorative fish in
aquariums, shellfish or crustacea on ice or under refrigeration, and shellfish
and crustacea in display tank systems;
(ii) Patrol dogs accompanying police or
security officers in offices and dining, sales, and storage areas, and sentry
dogs running loose in outside fenced areas;
(iii) In areas that are not used for food
preparation and that are usually open for customers, such as dining and sales
areas, service animals that are controlled by the disabled employee, person or
trainer of such animal, if a health or safety hazard will not result from the
presence or activities of the service animal;
(iv) Pets in the common dining areas of group
residences or institutional care facilities at times other than during meals
if:
(I) Effective partitioning and
self-closing doors separate the common dining areas from food storage or food
preparation areas; and
(II)
Condiments, equipment, and utensils are stored in enclosed cabinets or removed
from the common dining areas when pets are present; and
(III) Dining areas including tables,
countertops, and similar surfaces are effectively cleaned before the next meal
service; and
(v) In areas
that are not used for food preparation, storage, sales, display, or dining, in
which there are caged animals or animals that are similarly restricted, such as
in a variety store that sells pets or a tourist park that displays
animals.
(vi) Pet dogs may be
allowed in outside dining areas of a food service establishment that are
accessed from the outside of the establishment under the following conditions:
(I) The food service establishment prepares
written procedures that include:
(A) A diagram
of the outdoor area to be designated as available to consumers with pet
dogs;Pf
(B) The establishment's procedure for
assuring that employees do not touch, pet or otherwise handle pet dogs and for
immediately cleaning accidents involving dog waste. The procedure must also
describe the location of materials and equipment necessary to clean up
accidents involving dog waste;Pf and
(C) The establishment's procedure for
notifying employees and consumers of the requirements of this
paragraph.Pf
(II) Pet dogs may not come into contact with
serving dishes, utensils and tableware. Pet dogs are also not allowed on
chairs, tables and other furnishings.Pf
(III) Employees and consumers may not provide
food to pet dogs.Pf
(IV) Pet dogs must be on a leash and under
control of the consumer at all times.Pf
(V) At no time may pet dogs be permitted to
travel through the indoor or non-designated outdoor portions of the food
establishment.Pf
3. Live or dead fish bait may be stored if
contamination of food; clean equipment, utensils, and linens; and unwrapped
single-service and single-use articles cannot result.
(6)
Poisonous or Toxic
Materials.
(a)
Original
Containers, Identifying Information. Containers of poisonous or toxic
materials shall bear a legible manufacturer's
label.Pf
(b)
Working Containers, Common
Name. Working containers used for storing poisonous or toxic materials
such as cleaners and sanitizers taken from bulk supplies shall be clearly and
individually identified with the common name of the
material.Pf
(c)
Storage, Separation.
Poisonous or toxic materials shall be stored so they cannot contaminate food,
equipment, utensils, linens, and single-service and single-use articles by:
1. Separating the poisonous or toxic
materials by spacing or partitioning;P and
2. Locating the poisonous or toxic materials
in an area that is not above food, equipment, utensils, linens, and
single-service or single-use articles. This requirement does not apply to
equipment and utensil cleaners and sanitizers that are stored in warewashing
areas for availability and convenience if the materials are stored to prevent
contamination of food, equipment, utensils, linens, and single-service and
single-use articles.P
(d)
Restriction.
1. Only those poisonous or toxic materials
that are required for the operation and maintenance of the food service
establishment, such as for the cleaning and sanitizing of equipment and
utensils, and the control of insects and rodents shall be allowed in a food
service establishment.Pf
2. The requirement in paragraph 1. of this
subsection does not apply to packaged poisonous or toxic materials that are for
retail sale.
(e)
Conditions of Use.
1. Poisonous
or toxic materials shall be used according to:
(i) Law and this Chapter;
(ii) Manufacturer's use directions included
in labeling, and, for a pesticide, manufacturer's label instructions that state
that use is allowed in a food service
establishment,P
(iii) The conditions of certification, if
certification is required, for use of the pest control
materials,P and
(iv) Additional conditions that may be
established by the Health Authority; and
2. Be applied so that:
(i) A hazard to employees or other persons is
not created,P and
(ii) Contamination including toxic residues
due to drip, drain, fog, splash or spray on food, equipment, utensils, linens,
and single-service and single-use articles is prevented, and this is achieved
by:P
(I) Removing
the items,P
(II) Covering the items with impermeable
covers,P or
(III) Taking other appropriate preventive
actions,P and
(IV) Cleaning and sanitizing equipment and
utensils after the application.P
3. A restricted use
pesticide shall be applied only by an applicator certified as defined in
7 USC
136 Definitions, (e) Certified Applicator, of
the Federal Insecticide, Fungicide, and Rodenticide Act, or a person under the
direct supervision of a certified
applicator.Pf
(f)
Poisonous or Toxic Materials
Containers, Prohibition. A container previously used to store poisonous
or toxic materials shall not be used to store, transport, or dispense food,
equipment, utensils, linens, single service or single-use articles.
P
(g)
Chemical Sanitizers, Criteria. Chemical sanitizers, including
chemical sanitizing solutions generated on-site, and other chemical
antimicrobials applied to food-contact surfaces shall:
1. Meet requirements specified in
40 CFR
180.940 - Tolerance Exemptions for Active and
Inert Ingredients for Use in Antimicrobial Formulations (Food-Contact Surface
Sanitizing Solutions),P or
2. Meet the requirements as specified in
40 CFR
180.2020 - Non-Food
Determinations.P
(h)
Chemicals for Washing, Treatment,
Storage, and Processing Fruits and Vegetables, Criteria.
1. Chemicals, including those generated
on-site, used to wash or peel raw, whole fruits and vegetables shall:
(i) Be an approved food additive listed for
this intended use in 21 CFR 173,P or
(ii) Be generally recognized as safe (GRAS)
for this intended use,P or
(iii) Be the subject of an effective food
contact notification for this intended use (only effective for the manufacturer
or supplier identified in the notification),P
and
(iv) Meet the requirements in
40 CFR 156 - Labeling Requirements for Pesticide and
Devices.P
(i)
Boiler Water Additives,
Criteria. Chemicals used as boiler water additives shall meet the
requirements specified in 21
CFR 173.310 - Boiler Water
Additives.P
(j)
Drying Agents, Criteria.
Drying agents used in conjunction with sanitization shall:
1. Contain only components that are listed as
one of the following:
(i) Generally recognized
as safe for use in food as specified in 21 CFR 182 - Substances Generally
Recognized as Safe or in 21 CFR 184 - Direct Food Substances Affirmed as
Generally Recognized as Safe,P
(ii) Generally recognized as safe for the
intended use as specified in 21 CFR 186 - Indirect Food Substances Affirmed as
Generally Recognized as Safe,P
(iii) Generally recognized as safe for the
intended use as determined by experts qualified in scientific training and
experience to evaluate the safety of substances added, directly or indirectly,
to food as described in 21
CFR 170.30 - Eligibility for Classification
as Generally Recognized as Safe (GRAS),P
(iv) Subject of an effective Food Contact
Notification as described in the Federal Food Drug and Cosmetic Act (FFDCA)
Section 409(h);P
(v) Approved for use as a drying agent under
a prior sanction as described in the Federal Food Drug and Cosmetic Act (FFDCA)
§ 201(s)(4);P
(vi) Specifically regulated as an indirect
food additive for use as a drying agent as specified in 21 CFR 175 through 178
,P or
(vii) Approved for use as a drying agent
under the threshold of regulation process established by
21 CFR
170.39 - Threshold of Regulation for
Substances Used in Food-Contact Articles;P
and
2. When sanitization
is with chemicals, the approval required under paragraphs 1.(v) or 1.(vii) of
this subsection or the regulation as an indirect food additive required under
paragraph 1.(vi) of this subsection, shall be specifically for use with
chemical sanitizing solutions.P
(k)
Lubricants, Incidental Food Contact
Criteria. Lubricants shall meet the requirements specified in
21 CFR
178.3570 Lubricants with Incidental Food
Contact, if they are used on food-contact surfaces, on bearings and gears
located on or within food-contact surfaces, or on bearings and gears that are
located so that lubricants may leak, drip, or be forced into food or onto
food-contact surfaces.P
(l)
Restricted Use Pesticides,
Criteria. Restricted use pesticides specified under subsection (6)(e)3.
of this Rule shall meet the requirements specified in 40 CFR 152 Subpart
I.
(m)
Rodent Bait
Stations. Rodent bait shall be contained in a covered, tamper-resistant
bait station.P
(n)
Tracking Powders, Pest Control and
Monitoring. A tracking powder pesticide may not be used in a food
service establishment.P If a nontoxic tracking
powder such as talcum or flour is used, it shall not be allowed to contaminate
food, equipment, utensils, linens, or single-service and single-use
articles.
(o)
Medicines,
Restriction and Storage.
1. Except for
medicines that are stored or displayed for retail sale, only those medicines
that are necessary for the health of employees shall be allowed in a food
service establishment.Pf
2. Medicines that are in a food service
establishment for the employee's use shall be labeled with a legible
manufacturer's label and located to prevent the contamination of food,
equipment, utensils, linens, and single-service and single-use articles; and
located so they are inaccessible to
children.P
(p)
Refrigerated Medicines,
Storage. Medicines belonging to employees or that require refrigeration
and are stored in a food refrigerator shall be stored in a package or container
and kept inside a covered, leakproof container that is identified as a
container for the storage of medicines.P
(q)
First-aid Supplies, Storage.
First-aid supplies that are in a food service establishment for the employee's
use shall be:
1. Labeled with the
manufacturer's label;Pf and
2. Stored in a kit or a container that is
located to prevent the contamination of food, equipment, utensils, and linens,
and single-service and single-use
articles.P
(r)
Other Personal Care Items,
Storage. Except as specified under subsections (6)(p) and (6)(q) of this
Rule, employees shall store their personal care items in lockers or other
facilities for orderly storage.
(s)
Stock and Retail Sale. Poisonous or toxic materials shall be
stored and displayed for retail sale so they cannot contaminate food,
equipment, utensils, linens, and single-service and single-use articles by:
1. Separating the poisonous or toxic
materials by spacing or partitioning;P and
2. Locating the poisonous or toxic materials
in an area that is not above food, equipment, utensils, linens, and
single-service or single-use articles.P
Notes
State regulations are updated quarterly; we currently have two versions available. Below is a comparison between our most recent version and the prior quarterly release. More comparison features will be added as we have more versions to compare.
No prior version found.