(A) Repairing.
The physical facilities shall
are to be
maintained in good repair.
(B) Cleaning - frequency and restrictions.
(1) The physical facilities
shall
are to
be cleaned as often as necessary to keep them clean.
(2)
Except for
cleaning that is necessary due to a spill or other accident,
Cleaning
cleaning
shall
is to 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.
(1)
Except as
specified in paragraph (C)(2) of this rule, only dustless methods of cleaning
are to be used, such as wet cleaning, vacuum cleaning, mopping with treated
dust mops, or sweeping using a broom and dust-arresting
compounds.
(2)
Spills or drippage on floors that occur between normal
floor cleaning times may be cleaned:
(a)
Without the use of dust-arresting compounds;
and
(b)
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.
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
are to
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
are not to 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
are
not to 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
are to 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)(2)(b) of this rule,
sawdust, wood shavings, granular salt, baked clay, diatomaceous earth, or
similar materials may not
cannot be used on floors.
(H) Cleaning of plumbing fixtures.
Plumbing fixtures such as handwashing sinks, toilets, and
urinals shall
are
to be cleaned as often as necessary to keep them clean.
(I) Closing toilet room doors.
Toilet room doors as specified under paragraph (L) of rule
3717-1-06.1 of the
Administrative Code shall
are to be kept closed except during cleaning and
maintenance operations.
(J)
Using dressing rooms and lockers.
(1) Dressing
rooms shall
are
to be used by employees if the employees regularly change their clothes
in the establishment.
(2) Lockers
or other suitable facilities shall
are to be used for the orderly storage of employee
clothing and other possessions.
(K) Controlling pests.
The presence of insects, rodents, and other pests
shall
is to 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
are to
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
are to 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
are to 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
Animals
- limitations.
Live animals may
are not to be allowed on
the premises of a food service operation or retail food establishment. This
prohibition
paragraph 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
cannot 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.
