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Physical Facilities: Plumbing installed and maintained.
Non-critical
It is critical that all plumbing fixtures and water and sewer lines in
food establishments be maintained in proper working order. Poorly
maintained plumbing systems may result in potential heath hazard such as
cross connections, the backup of sewage, or leakage. These conditions may
directly result in the contamination of food, equipment, utensils or paper
goods. They can also adversely affect the ability of food handlers to
adequately wash their hands, an establishment’s ware washing operations,
and increase the potential for cross-contamination of food and equipment
and utensils.
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Physical Facilities:
Garbage and refuse.
Non-critical
The proper storage and disposal of garbage and refuse is necessary
to minimize insect, rodent, and odor problems. Improperly handled garbage
and refuse creates nuisance conditions, makes housekeeping difficult, and
can result in the contamination of food, equipment, and utensils. Garbage
and refuse should be removed from the food establishment daily. It should be
stored in clean, covered, and leakproof trash cans, dumpsters, or compactors
that prevent the scattering of the garbage and refuse by birds. Garbage
and refuse must not attract, harbor, or act as a breeding place for
flies and rodents. Recyclable materials must be handled in the same manner
as garbage and refuse so as to minimize orders, insects, and rodents.
Recyclable materials, garbage, and refuse must be removed from the premises
at least once a week.
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Physical Facilities: Floors,
walls, and ceilings.
Non-critical
Floors must be kept clean and free of any buildup of food spills, dirt,
and refuse. The accumulation of soil on floors increases the potential for
contamination of food, equipment, and utensils. It also provides food and
harborage for rodents and insects, such as flies and cockroaches. To
facilitate easy cleaning, floors must be maintained and constructed to be
smooth, durable, non-absorbent and easily cleanable. Floor-wall junctures
must be tightly coved with concave cove base to prevent moisture and food
residue from collecting in corners and along walls. Utility penetrations
must be sealed to eliminate insect and rodent harborage and to prevent
moisture penetrating into or through the floor.
Walls and ceilings must be kept clean and free of any buildup of food
spills, splash, or dirt. The accumulation of soil on walls and ceilings
increases the potential for contamination of food, equipment, and utensils.
It also provides a food source for rodents, and insects, such as flies and
cockroaches. To facilitate easy cleaning, walls and ceilings must be
maintained and constructed to be smooth, durable, non-absorbent, and easily
cleanable. Utilities, such as water pipes, sewer lines, and electrical
conduit, are to be enclosed within or behind finished walls and ceilings.
Utility penetrations must be sealed to eliminate insect and rodent
harborage and to prevent moisture from penetrating into walls and
ceilings. Exposed utility lines make cleaning difficult.
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Physical Facilities: Lighting.
Non-critical
Light levels are specified so that sufficient light is available to
enable workers to read labels; identify toxic materials; recognize the
condition of food, utensils, and other supplies; work safely; and
evaluate cleaning. Sufficient light makes the need for cleaning apparent
by making any accumulation of food spills and other soil conspicuous.
Lights that are shielded, coated, or shatter-resistant help prevent
breakage and contamination of food, clean equipment, utensils, and single-service items from fragments of glass, should a bulb break.
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Physical Facilities: Ventilation.
Non-critical
Adequate ventilation is very important in maintaining a high level
of sanitation in a food establishment. A poorly ventilated kitchen is
generally very hot and can contribute to refrigeration not being capable
of holding foods at less than 410F. Insect and rodent
infestations may occur if doors and windows are left open in an attempt to
cool the establishment. Worker hygiene may be affected by sweat dripping
into food or onto food contact surfaces, or by contaminating hands when
wiping the face. Soiling of walls, ceilings, and equipment surfaces with
smoke, grease and moisture may also result. Make-up air and exhaust
systems may require more frequent repairs. Carbon monoxide can reach
dangerous levels if back-draft of gas appliances, such as water heaters,
occurs as a result of inadequate ventilation.
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Physical Facilities: Locker
rooms.
Non-critical
Coats, handbags, shoes, and other personal items that belong to
employees can be a source of food, equipment, and utensil contamination if
not properly stored. Personal items must be kept separate from food,
preparation areas, ware washing areas, and utensils. Lockers, coat hooks, or
an approved designated area must be provided so workers can properly
store their personal belongings.
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Physical Facilities: Premises
maintained.
Non-critical
The premises in and around a food establishment must be maintained
in an orderly fashion to prevent attracting and harboring rodents and
insects. Premises must be free of litter and the accumulation of
unnecessary articles, including old unused equipment. Some items not
necessary for the daily operation of the establishment can be stored on-premise, but must be stored in an orderly fashion to prevent contamination
and to permit cleaning of storage areas. Brooms, mops, vacuum cleaners,
and other maintenance equipment can contribute to the contamination of
food and food contact surfaces. These items must also be stored in a
manner that prevents contamination and does not lead to harborage and
breeding of rodents and insects.
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Physical Facilities: Separation of living, laundry
areas.
Non-critical
Living and sleeping areas are not compatible with the sanitary
operation of food establishments. If provided, these areas must be located
separately from food operations to prevent potential contamination of food
and food contact surfaces.
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Physical Facilities: Adequate toilet facilities.
Non-critical
Retail food establishments must provide an adequate number of toilet
facilities. All toilet facilities and related vestibules must be
properly installed, accessible, and conveniently located. Retail food
establishments with no space on the premises for consumption of food by
patrons are required to only provide toilet facilities to employees.
Toilet facilities shall be kept clean and in good repair.
