(A) Repairing.
The 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.
(2) Cleaning shall be done during periods
when the least amount of food is exposed such as after closing. This
requirement does not apply to cleaning that is necessary due to a spill or
other accident.
(C)
Cleaning floors - dustless methods.
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. 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.
(1) 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.
(2) 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 liquid wastes.
(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 paragraph (C) of this rule, sawdust,
wood shavings, granular salt, baked clay, diatomaceous earth, or similar
materials may not be used on floors.
(H) Cleaning
and
maintenance 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.
Toilet room doors as specified under paragraph (L) of rule
3717-1-06.1 of the Administrative Code shall be kept closed except during
cleaning and maintenance operations.
(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
paragraphs (C), (K) and (L) of rule 3717-1-07.1 of the Administrative Code;
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) Storing 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, single-service
articles, or single-use articles; and
(2) Stored in an orderly manner that
facilitates cleaning the area used for storing the maintenance tools.
(N) Maintaining premises -
unnecessary items and litter. The premises shall be free of:
(1) Items that are unnecessary to the
operation or maintenance of the food service operation or retail food
establishment such as equipment that is nonfunctional or no longer used;
and
(2) Litter.
(O) Prohibiting animals.
Live animals may not be allowed on the premises of a food
service operation or retail food establishment. This prohibition does not apply
in the following situations if the contamination of food; clean equipment,
utensils, and linens; and unwrapped single-service and single-use articles can
not result:
(1) Edible fish or
decorative fish in aquariums, shellfish or crustacea on ice or under
refrigeration, and shellfish and crustacea in display tank systems;
(2) Patrol dogs accompanying police or
security officers in office, dining, sales, and storage areas, and sentry dogs
running loose in outside fenced areas;
(3) Service animals that are controlled by
the disabled employee or person, or the trainer of the service animal, in areas
that are not used for food preparation and that are usually open for customers,
such as dining and sales areas, if a health or safety hazard will not result
from the presence or activities of the service animal;
(4) Pets in the common dining areas of
institutional care facilities such as nursing homes, assisted living
facilities, group homes, or residential care facilities at times other than
during meals if:
(a) Effective partitioning
and self-closing doors separate the common dining areas from food storage or
food preparation areas;
(b)
Condiments, equipment, and utensils are stored in enclosed cabinets or removed
from the common dining areas when pets are present; and
(c) Dining areas including tables,
countertops, and similar surfaces are effectively cleaned before the next meal
service.
(5) Caged
animals or animals that are similarly confined may be permitted in areas that
are not used for food preparation, storage, sales, display, or dining, such as
in a variety store that sells pets or a tourist park that displays animals;
or
(6) Storage of live or dead fish
bait.