Chapter

6 Physical Facilities
Parts

6-1 MATERIALS FOR CONSTRUCTION AND REPAIR

6-2 DESIGN, CONSTRUCTION, AND INSTALLATION
6-3 NUMBERS AND CAPACITIES
6-4 LOCATION AND PLACEMENT
6-5 MAINTENANCE AND OPERATION

6-1 MATERIALS FOR CONSTRUCTION AND REPAIR

Subparts

6-101 Indoor Areas

6-102 Outdoor Areas

Indoor Areas 6-101.11 Surface Characteristics.

(A) Except as specified in ¶ (B) of this section, 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 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 ESTABLISHMENT SERVICING AREAS,
and areas subject to flushing or spray cleaning methods.

(B) In a TEMPORARY FOOD ESTABLISHMENT:

(1) If graded to drain, a floor may be concrete, machine-laid

asphalt, or dirt or gravel if it is covered with mats, removable
platforms, duckboards, or other APPROVED materials that are
effectively treated to control dust and mud; and
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 (2) Walls and ceilings may be constructed of a material that
protects the interior from the weather and windblown dust and
debris.

Outdoor Areas 6-102.11 Surface Characteristics.

(A) The outdoor walking and driving areas shall be surfaced with
concrete, asphalt, or gravel or other materials that have been
effectively treated to minimize dust, facilitate maintenance, and
prevent muddy conditions.

(B) Exterior surfaces of buildings and mobile FOOD

ESTABLISHMENTS shall be of weather-resistant materials and shall
comply with LAW.

(C) Outdoor storage areas for REFUSE, recyclables, or returnables

shall be of materials specified under §§ 5-501.11 and 5-501.12.

6-2 DESIGN, CONSTRUCTION, AND INSTALLATION

Subparts

6-201 Cleanability
6-202 Functionality

Cleanability 6-201.11 Floors, Walls, and Ceilings.

Except as specified under § 6-201.14 and except for antislip 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.

6-201.12 Floors, Walls, and Ceilings, Utility Lines.

(A) Utility service lines and pipes may not be unnecessarily

exposed.

(B) Exposed utility service lines and pipes shall be installed so

they do not obstruct or prevent cleaning of the floors, walls, or
ceilings.
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(C) Exposed horizontal utility service lines and pipes may not be
installed on the floor.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed

or Sealed.

(A) In FOOD 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 1 mm (one
thirty-second inch).

(B) The floors in FOOD 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.

6-201.14 Floor Carpeting, Restrictions and Installation.

(A) 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 lavatories, toilets, and urinals are located, REFUSE
storage rooms, or other areas where the floor is subject to
moisture, flushing, or spray cleaning methods.

(B) If carpeting is installed as a floor covering in areas other than

those specified under ¶ (A) of this section, it shall be:

(1) Securely attached to the floor with a durable mastic, by

using a stretch and tack method, or by another method; and

(2) 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.

6-201.15 Floor Covering, Mats and Duckboards.

Mats and duckboards shall be designed to be removable and

EASILY CLEANABLE.

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 6-201.16 Wall and Ceiling Coverings and Coatings.

(A) Wall and ceiling covering materials shall be attached so that

they are EASILY CLEANABLE.

(B) 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.

6-201.17 Walls and Ceilings, Attachments.

(A) Except as specified in ¶ (B) of this section, 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.

(B) 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.

6-201.18 Walls and Ceilings, Studs, Joists, and Rafters.

Except for TEMPORARY FOOD ESTABLISHMENTS, studs, joists, and

rafters may not be exposed in areas subject to moisture.

Functionality 6-202.11 Light Bulbs, Protective Shielding.

(A) Except as specified in ¶ (B) of this section, 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.

(B) Shielded, coated, or otherwise shatter-resistant bulbs need

not be used in areas used only for storing FOOD in unopened
packages, if:

(1) The integrity of the packages cannot be affected by

broken glass falling onto them; and

(2) The packages are capable of being cleaned of debris from

broken bulbs before the packages are opened.

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(C) 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.

6-202.12 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.

6-202.13 Insect Control Devices, Design and Installation.

(A) Insect control devices that are used to electrocute or stun

flying insects shall be designed to retain the insect within the
device.

(B) Insect control devices shall be installed so that:

(1) The devices are not located over a FOOD preparation area;
and

(2) Dead insects and insect fragments are prevented from

being impelled onto or falling on exposed FOOD; clean
EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-
SERVICE and SINGLE-USE ARTICLES.

6-202.14 Toilet Rooms, Enclosed.

Except where a toilet room is located outside a FOOD

ESTABLISHMENT and does not open directly into the FOOD
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.

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6-202.15 Outer Openings, Protected.

(A) Except as specified in ¶¶ (B), (C), and (E) and under ¶ (D) of
this section, outer openings of a FOOD ESTABLISHMENT shall be
protected against the entry of insects and rodents by:

(1) Filling or closing holes and other gaps along floors, walls,
and ceilings;

(2) Closed, tight-fitting windows; and

(3) Solid, self-closing, tight-fitting doors.

(B) Paragraph (A) of this section does not apply if a FOOD

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.

(C) Exterior doors used as exits need not be self-closing if they

are:

(1) Solid and tight-fitting;

(2) Designated for use only when an emergency exists, by

the fire protection authority that has jurisdiction over the
FOOD ESTABLISHMENT; and

(3) Limited-use so they are not used for entrance or exit

from the building for purposes other than the designated
emergency exit use.

(D) Except as specified in ¶¶ (B) and (E) of this section, if the

windows or doors of a FOOD ESTABLISHMENT, or of a larger
structure within which a FOOD ESTABLISHMENT is located, are kept
open for ventilation or other purposes or a TEMPORARY FOOD
ESTABLISHMENT is not provided with windows and doors as
specified under ¶ (A) of this section, the openings shall be
protected against the entry of insects and rodents by:

(1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens;

(2) Properly designed and installed air curtains to control

flying insects; or

(3) Other effective means.

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(E) Paragraph (D) of this section does not apply if flying insects
and other pests are absent due to the location of the
ESTABLISHMENT, the weather, or other limiting condition.

6-202.16 Exterior Walls and Roofs, Protective Barrier.

Perimeter walls and roofs of a FOOD ESTABLISHMENT shall

effectively protect the establishment from the weather and the
entry of insects, rodents, and other animals.

6-202.17 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.

6-202.18 Outdoor Servicing Areas, Overhead Protection.

Except for areas used only for the loading of water or the
discharge of SEWAGE and other liquid waste, through the use of a
closed system of hoses, sERVICING AREAS shall be provided with
overhead protection.

6-202.19 Outdoor Walking and Driving Surfaces, Graded

to Drain.

Exterior walking and driving surfaces shall be graded to drain.

6-202.110 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.

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 6-202.111 Private Homes and Living or Sleeping Quarters,
Use Prohibition.

A private home, a room used as living or sleeping quarters, or an

area directly opening into a room used as living or sleeping
quarters may not be used for conducting FOOD ESTABLISHMENT
operations. P

6-202.112 Living or Sleeping Quarters, Separation.

Living or sleeping quarters located on the PREMISES of a FOOD

ESTABLISHMENT such as those provided for lodging registration
clerks or resident managers shall be separated from rooms and
areas used for FOOD ESTABLISHMENT operations by complete
partitioning and solid self-closing doors.

6-3 NUMBERS AND CAPACITIES

Subparts

6-301 Handwashing Sinks

6-302 Toilets and Urinals
6-303 Lighting
6-304 Ventilation
6-305 Dressing Areas and Lockers
6-306 Service Sinks

Handwashing 6-301.10 Minimum Number.

Sinks
HANDWASHING SINKS shall be provided as specified under
§ 5-203.11.

6-301.11 Handwashing Cleanser, Availability.

Each HANDWASHING SINK or group of 2 adjacent HANDWASHING

SINKS shall be provided with a supply of hand cleaning liquid,
powder, or bar soap.Pf

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 6-301.12 Hand Drying Provision.

Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS

shall be provided with:

(A) Individual, disposable towels; Pf

(B) A continuous towel system that supplies the user with a

clean towel; Pf or

(C) A heated-air hand drying device; Pf or

(D) A hand drying device that employs an air-knife system

that delivers high velocity, pressurized air at ambient
temperatures. Pf

6-301.13 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
as specified under §§ 6-301.11 and 6-301.12 and ¶ 5-501.16(C).

6-301.14 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.

6-301.20 Disposable Towels, Waste Receptacle.

A HANDWASHING SINK or group of adjacent HANDWASHING SINKS

that is provided with disposable towels shall be provided with a
waste receptacle as specified under ¶ 5-501.16(C).

Toilets and Urinals 6-302.10 Minimum Number.

Toilets and urinals shall be provided as specified under

§ 5-203.12.

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 6-302.11 Toilet Tissue, Availability.

A supply of toilet tissue shall be available at each toilet. Pf

Lighting 6-303.11 Intensity.

The light intensity shall be:

(A) At least 108 lux (10 foot candles) at a distance of 75 cm

(30 inches) above the floor, in walk-in refrigeration units and
dry FOOD storage areas and in other areas and rooms during
periods of cleaning;

(B) At least 215 lux (20 foot candles):

(1) 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,

(2) Inside EQUIPMENT such as reach-in and under-counter

refrigerators; and

(3) At a distance of 75 cm (30 inches) above the floor in

areas used for handwashing, WAREWASHING, and
EQUIPMENT and UTENSIL storage, and in toilet rooms; and

(C) At least 540 lux (50 foot candles) at a surface where a

FOOD EMPLOYEE is working with FOOD or working with UTENSILS
or EQUIPMENT such as knives, slicers, grinders, or saws where
EMPLOYEE safety is a factor.

Ventilation 6-304.11 Mechanical.

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.

Dressing Areas 6-305.11 Designation.

and Lockers
(A) Dressing rooms or dressing areas shall be designated if
EMPLOYEES routinely change their clothes in the establishment.

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 (B) Lockers or other suitable facilities shall be provided for the
orderly storage of EMPLOYEES' clothing and other possessions.

Service Sinks 6-306.10 Availability.

A service sink or curbed cleaning facility shall be provided as

specified under ¶ 5-203.13(A).

6-4 LOCATION AND PLACEMENT

Subparts

6-401 Handwashing Sinks

6-402 Toilet Rooms
6-403 Employee Accommodations
6-404 Distressed Merchandise
6-405 Refuse, Recyclables, and Returnables

Handwashing 6-401.10 Conveniently Located.

Sinks
HANDWASHING SINKS shall be conveniently located as specified
under § 5-204.11.

Toilet Rooms 6-402.11 Convenience and Accessibility.

Toilet rooms shall be conveniently located and accessible to

EMPLOYEES during all hours of operation.

Employee 6-403.11 Designated Areas.

Accommodations
(A) Areas designated for EMPLOYEES to eat, drink, and use
tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and
SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from
contamination.

(B) 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 can not occur.

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Distressed 6-404.11 Segregation and Location.
Merchandise
Products that are held by the PERMIT HOLDER for credit,
redemption, or return to the distributor, such as damaged,
spoiled, or recalled products, shall be segregated and held in
designated areas that are separated from FOOD, EQUIPMENT,
Pf
UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.

Refuse, 6-405.10 Receptacles, Waste Handling Units, and

Recyclables, and Designated Storage Areas.
Returnables
Units, receptacles, and areas designated for storage of REFUSE
and recyclable and returnable containers shall be located as
specified under § 5-501.19.

6-5 MAINTENANCE AND OPERATION

Subpart

6-501 Premises, Structures, Attachments, and

Fixtures - Methods

Premises, 6-501.11 Repairing.

Structures,
Attachments, PHYSICAL FACILITIES shall be maintained in good repair.
and Fixtures
- Methods
6-501.12 Cleaning, Frequency and Restrictions.

(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to

keep them clean.

(B) 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.

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6-501.13 Cleaning Floors, Dustless Methods.

(A) Except as specified in ¶ (B) of this section, 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.

(B) Spills or drippage on floors that occur between normal floor

cleaning times may be cleaned:

(1) Without the use of dust-arresting compounds; and

(2) 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.

6-501.14 Cleaning Ventilation Systems, Nuisance and

Discharge Prohibition.

(A) 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.

(B) If vented to the outside, ventilation systems may not create a

public health HAZARD or nuisance or unLAWful discharge.

6-501.15 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. Pf

6-501.16 Drying Mops.

After use, mops shall be placed in a position that allows them to

air-dry without soiling walls, EQUIPMENT, or supplies.

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6-501.17 Absorbent Materials on Floors, Use Limitation.

Except as specified in ¶ 6-501.13(B), sawdust, wood shavings,

granular salt, baked clay, diatomaceous earth, or similar
materials may not be used on floors.

6-501.18 Cleaning of Plumbing Fixtures.

PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and

urinals shall be cleaned as often as necessary to keep them
clean.

6-501.19 Closing Toilet Room Doors.

Except during cleaning and maintenance operations, toilet room

doors as specified under § 6-202.14 shall be kept closed.

6-501.110 Using Dressing Rooms and Lockers.

(A) Dressing rooms shall be used by EMPLOYEES if the EMPLOYEES

regularly change their clothes in the establishment.

(B) Lockers or other suitable facilities shall be used for the

orderly storage of EMPLOYEE clothing and other possessions.

6-501.111 Controlling Pests.

The PREMISES shall be maintained free of insects, rodents, and

other pests. The presence of insects, rodents, and other pests
shall be controlled to eliminate their presence on the PREMISES
by:

(A) Routinely inspecting incoming shipments of FOOD and

supplies;

(B) Routinely inspecting the PREMISES for evidence of pests;

(C) Using methods, if pests are found, such as trapping

devices or other means of pest control as specified under
§§ 7-202.12, 7-206.12, and 7-206.13; Pf and

(D) Eliminating harborage conditions.

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6-501.112 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.

6-501.113 Storing Maintenance Tools.

Maintenance tools such as brooms, mops, vacuum cleaners, and

similar items shall be:

(A) Stored so they do not contaminate FOOD, EQUIPMENT,

UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE
ARTICLES; and

(B) Stored in an orderly manner that facilitates cleaning the

area used for storing the maintenance tools.

6-501.114 Maintaining Premises, Unnecessary Items and

Litter.

The PREMISES shall be free of:

(A) Items that are unnecessary to the operation or

maintenance of the establishment such as EQUIPMENT that is
nonfunctional or no longer used; and

(B) Litter.

6-501.115 Prohibiting Animals.

(A) Except as specified in ¶¶ (B) and (C) of this section, live

animals may not be allowed on the PREMISES of a FOOD
Pf
ESTABLISHMENT.

(B) 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 can not
result:

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 (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

offices and dining, sales, and storage areas, and sentry dogs
running loose in outside fenced areas;

(3) 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 or PERSON, 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; and

(5) 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 confined, such as in a variety store
that sells pets or a tourist park that displays animals.

(C) 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 can not result.

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