Section 325.1026. General maintenance.

Rule 26. (1) Equipment, floors, walls, and ceilings shall be kept clean.

(2)   Food service areas, all equipment, and work surfaces shall  be  kept clean.

(3)   Handwashing facilities shall be convenient to each food  preparation or serving

area:

(a)    Tempered running water, soap, and towels shall be available   in   all kitchens,

including diet kitchens, and in washrooms used by food handlers.

(b)   The use of a common towel is prohibited.

(4)   Food storage areas and refrigeration shall be provided:

(a)   Storerooms shall be clean and well ventilated.

(b)   Stored food shall be protected from dust,  flies,  rodents,   vermin, unnecessary handling, droplet infection, overhead leakage, and other sources of contamination.

(c)   Refrigerated storage space shall be kept at approximately 40 degrees Fahrenheit.

(d)  A reliable thermometer shall be installed in each refrigerator.

(e)   Refrigerators shall be kept clean.

(f)  Prepared foods shall be kept covered.

(5)   All dishes and utensils used in storage, preparation, or serving  of food and drink shall be sanitized and kept clean:

(a)   The use of dish towels for drying dishes is forbidden.

(b)   Kitchens and utility rooms shall be provided as needed.

(6)    Whenever insects are prevalent all    used   openings   to    the   outside shall be screened with wire screen or its equal with not less than 16 meshes per lineal inch.

(7)   Insects, such as flies, roaches, and mosquitoes, shall  be  properly controlled.  All breeding  places  for  flies and mosquitoes shall be eliminated from the premises.

(8)    All openings where rats or mice may gain entrance to the building shall be screened or safely guarded to prevent entrance of such rodents. All rodent control programs shall be carried on in a safe manner.

History: 1954 AC; 1979 AC.