|(a) Repairing. The physical facilities shall be maintained
in good repair.
(b) Cleaning, frequency and restrictions.
(1) The physical facilities shall be cleaned as often
as necessary to keep them clean.
(2) 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.
(c) Cleaning floors, dustless methods.
(1) Except as specified in paragraph (2) of this subsection,
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.
(2) Spills or drippage on floors that occur between
normal floor cleaning times may be cleaned:
(A) without the use of dust-arresting compounds; and
(B) 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.
(d) Cleaning ventilation systems, nuisance and discharge
(1) 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.
(2) If vented to the outside, ventilation systems may
not create a public health hazard or nuisance or unlawful discharge.
(e) 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.P
(f) Drying mops. After use, mops shall be placed in
a position that allows them to air-dry without soiling walls, equipment,
(g) Absorbent materials on floors, use limitation.
Except as specified in subsection (c)(2) of this section, sawdust,
wood shavings, granular salt, baked clay, diatomaceous earth, or similar
materials may not be used on floors.
(h) Cleaning of Plumbing Fixtures. Plumbing fixtures
such as handwashing sinks, toilets, and urinals shall be cleaned as
often as necessary to keep them clean.
(i) Closing toilet room doors. Except during cleaning
and maintenance operations toilet room doors as specified in §228.174(d)
of this title shall be kept closed.
(j) Using dressing rooms and lockers.
(1) Dressing rooms shall be used by employees if the
employees regularly change their clothes in the establishment.
(2) Lockers or other suitable facilities shall be used
for the orderly storage of employee clothing and other possessions.
(k) Controlling pests. The presence of insects, rodents,
and other pests shall be controlled to eliminate their presence on
the premises by:
(1) routinely inspecting incoming shipments of food
(2) routinely inspecting the premises for evidence
(3) using methods, if pests are found, such as trapping
devices or other means of pest control as specified in §228.204(b)
and §228.208(b) and (c) of this title;Pf and
(4) eliminating harborage conditions.
(l) 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.
(m) Storing maintenance tools. Maintenance tools such
as brooms, mops, vacuum cleaners, and similar items shall be:
(1) stored so they do not contaminate food, equipment,
utensils, linens, and single-service and single-use articles; and
(2) stored in an orderly manner that facilitates cleaning
the area used for storing the maintenance tools.
(n) Maintaining premises, unnecessary items and litter.
The premises shall be free of:
(1) items that are unnecessary to the operation or
maintenance of the establishment such as equipment that is nonfunctional
or no longer used; and
(o) Prohibiting animals.
(1) Except as specified in paragraphs (2) and (3) of
this subsection, live animals may not be allowed on the premises of
a food establishment.
(2) Live animals may be allowed in the following situations
if the contamination of food, clean equipment, utensils, linens, and
unwrapped single-service and single-use articles cannot result:
(A) edible fish or decorative fish in aquariums, shellfish
or crustaceans on ice or under refrigeration, and shellfish and crustaceans
in display tank systems;
(B) patrol dogs accompanying police or security officers
in offices and dining, sales, and storage areas, and sentry dogs running
loose in outside fenced areas;
(C) 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, or service animals in training when accompanied by an approved
trainer if a health or safety hazard will not result from the presence
or activities of the service animal;
(D) 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
(i) effective partitioning and self-closing doors separate
the common dining areas from food storage or food preparation areas;
(ii) condiments, equipment, and utensils are stored
in enclosed cabinets or removed from the common dining areas when
pets are present; and
(iii) dining areas including tables, countertops, and
similar surfaces are effectively cleaned before the next meal service;
(E) 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.
(3) Live or dead fish bait may be stored if contamination
of food, clean equipment, utensils, linens, and unwrapped single-service
and single-use articles cannot result.