Food Service. Fresh solutions are required for rinsing and sanitizing utensils for each
(5) Utensils. All utensils must be air-dried. Storage racks must be designed
d. Sanitary Facilities
(1) Toilet facilities. Adequate and conveniently located toilet facilities must
Toilet rooms must not open directly into any area used for food preparation or
storage or for washing dishes and utensils.
Toilet facilities, including rooms and fixtures, must be kept clean, well
ventilated, and in good repair.
Signs will be conspicuously posted reminding and directing all
personnel to wash their hands after using the toilet.
(2) Hand washing. Hand washing facilities are required both in the toilet room
and in the kitchen. These facilities will include lavatories equipped with:
Hot and cold or tempered running water
Hand-cleansing soap or detergent
Individual towels or other hand drying devices
e. Waste Disposal
(1) Grease traps. Grease traps employed to intercept grease from kitchen
wastes must be inspected periodically and maintained in a sanitary condition.
Recovered grease should be placed in appropriate containers used only for that
purpose and turned over to the appropriate agency for salvage or disposal according to
(2) Liquid waste. Liquid waste is normally handled adequately by the
sewage system. The presence of liquid waste is evidence of inadequate functioning of
the sewage system and warrants assistance and support by the installation engineer.
f. Garbage. Garbage consists of waste food or food products. Because of its
growth. Unprotected garbage results in the attraction of flies, other insects, and