§ 13A-72. Floors, walls and ceiling.

(a)

Generally: The floor surfaces in kitchens; in all other rooms and areas in which food is stored or prepared and in which utensils are washed; and in walk-in refrigerators, dressing or locker rooms and toilet rooms, shall be of smooth, nonabsorbent or approved materials and so constructed as to be easily cleanable; provided, that the floors of nonrefrigerated, dry-food-storage areas need not be nonabsorbent. All floors shall be kept clean and in good repair. Floor drains shall be provided in all rooms where floors are subjected to flooding-type cleaning or where normal operations release or discharge water or other liquid waste on the floor. All exterior areas where food is served shall be kept clean and properly drained, and surfaces in such areas shall be finished so as to facilitate maintenance and minimize dust.

The walls and ceilings of all rooms shall be kept clean and in good repair. All walls of rooms or areas in which food is prepared, or utensils or hands are washed, shall be easily cleanable, smooth and light-colored, and shall have washable surfaces up to the highest level reached by splash or spray.

(b)

Reason: Properly constructed floors which are smooth and in good repair can be readily kept clean. Floors which are subjected to food spillage and soiling should be finished so as to facilitate washing and to prevent absorption of grease or other organic material. When floors are subjected to water or fluid waste, properly installed floor drains are necessary to carry away the liquid promptly, thereby preventing a hazard or nuisance.

Properly constructed walls and ceilings which are in good repair can be kept clean. A light-colored finish on a wall surface aids in the even distribution of light and facilitates thorough cleaning.

Clean floors, walls and ceilings are conducive to clean food preparation and service habits and contribute to efficient, sanitary operations.

Outside areas where food is served and surrounding areas should be kept clean to minimize attractants for insects and rodents and prevent nuisance conditions. Such areas should be hard-surfaced or otherwise treated with effective dust-arresting compounds to minimize contamination of food by dust.

(c)

Compliance: This section shall be deemed to have been satisfied when the following requirements are met:

(1)

Floors:

a.

All floors shall be kept clean and in good repair. Sawdust or wood shavings shall not be used on the floors, except on health authority approval.

b.

The floors of all food preparation, food storage and utensil-washing rooms and areas, and walk-in refrigerators, dressing or locker rooms, and toilet rooms shall be constructed of smooth durable, nonabsorbent and easily cleanable materials such as concrete, terrazzo, ceramic tile, durable grades of linoleum or plastic, or tight wood impregnated with plastic; provided, that in areas subject to spilling or dripping of grease or fatty substances, such floor coverings shall be of grease-resistant material.

c.

Floor drains shall be provided in floors which are water flushed for cleaning or which receive discharges of water or other fluid waste from equipment. Such floors shall be graded to drain.

d.

Carpeting may be used on the floors of interior dining areas. Such carpeting shall be in good repair and kept clean.

e.

The walking and driving surfaces of all exterior areas where food is served, such as drive-in restaurants, sidewalk cafes, patio service, chuck wagon service and barbecues, shall be kept clean and free of debris and shall be properly drained so that water will not accumulate. Such areas shall be surfaced with concrete or asphalt or with gravel or similar material effectively treated to facilitate maintenance and to minimize dust.

f.

Mats or duckboards, if used, shall be so constructed as to facilitate being cleaned and shall be kept clean. They shall be of such design and size as to permit easy removal for cleaning.

g.

All concrete, terrazzo or ceramic tile floors hereafter installed in food preparation, food storage and utensil-washing rooms and toilet rooms, shall provide a coved juncture between the floor and wall. In all cases the juncture between the floor and wall shall be closed.

(2)

Walls and ceilings:

a.

All walls and ceilings, including doors, skylights, windows and similar closures, shall be kept clean and in good repair.

b.

The walls of all food-preparation, utensil-washing and hand-washing rooms or areas, shall have light-colored, smooth, easily cleanable surfaces; and such surfaces shall be washable up to at least the highest level reached by splash or spray. Acoustical materials may be used on the ceiling, provided ventilation is adequate to minimize grease and moisture absorption.

c.

Wall covering materials used, such as sheet metal, linoleum, plastic, paper and similar materials, shall be so attached and sealed to the wall or ceiling as to leave no open spaces or cracks which would permit accumulation of grease or debris or provide harborage for vermin.

d.

Where studs, joists and rafters are exposed, they shall be suitably finished and shall be kept clean and in good repair.

e.

Light fixtures, decorative material and similar equipment and material attached to walls or ceilings shall be kept clean.

(Ord. No. O-76-20, § F(1), 9-9-76)