§ 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

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Handwashing Sinks	6-301.10	Minimum Number.
	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.
	6-301.12	Hand Drying Provision.
	Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with:
	(A) Individual, disposable towels;
	(B) A continuous towel system that supplies the user with a clean towel; or
	(C) A heated-air hand drying device.
	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 shall be provided as specified under § 5-203.12.
	6-302.11	Toilet Tissue, Availability.
	A supply of toilet tissue shall be available at each toilet.
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 and Lockers	6-305.11	Designation.
	(A) Dressing rooms or dressing areas shall be designated if EMPLOYEES routinely change their clothes in the establishment.
	(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.

 

 

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