General sanitary requirements (Repealed)

(a) All food preparation and processing areas, toilet rooms and hand-washing facilities shall be thoroughly cleaned at least daily and shall be maintained in a clean and sanitary condition. (b) When not in use, poisonous and toxic materials used for maintenance purposes shall be stored in cabinets equipped with locks and used for no other purpose or in a place outside the food storage, food preparation, and cleaned equipment and utensil storage rooms. Permanent automatic cleaning and sanitizing systems shall be maintained in a safe, sanitary condition. Bactericides and cleaning compounds shall not be stored in the same cabinet or area of the room with insecticides, rodenticides, or other poisonous materials. (c) Coats, aprons, or other uniform apparel shall be laundered at regular intervals so as not to become contaminated with filth. Soiled linens, coats, and aprons shall be kept in laundry bags or other suitable containers until removed for laundering. (d) The spreading of sawdust on floor surfaces is prohibited. (e) No domestic animals or pets of any type shall be allowed on the premises of a food establishment, except guide dogs for the blind. (f) The outside premises directly adjoining a food establishment shall be kept reasonably neat and free of litter and rubbish. The ground surfaces immediately adjacent to the building shall be graded away from the building as to insure proper drainage and to minimize dust. (g) Disposal of rubbish and offal: (1) Rubbish and offal shall be so conveyed, stored, and disposed of as to minimize the development of odor, prevent waste from becoming an attractant and harborage or breeding place for vermin, and prevent contamination of food, food contact surfaces, ground surfaces, and water supplies. (2) All garbage and rubbish containing food wastes shall, prior to disposal, be kept in leak-proof, non-absorbent containers and be stored so as to be inaccessible to vermin. Such containers, unless kept in a special verminproofed room or enclosure or in a food-waste refrigerator, shall be covered with tight-fitting lids when filled, stored, or not in continuous use. (3) All other refuse shall be stored in containers, rooms or areas in a sanitary manner. The operator shall insure that each container, room or area be thoroughly cleaned after the emptying or removal of garbage and rubbish. (4) Food-waste grinders, if used, shall be suitably constructed, installed in compliance with state and local plumbing standards, and properly operated to prevent the creation of unsanitary conditions. Such grinders shall be prohibited in cases where private sewerage disposal systems exist. (5) The operator shall insure that all garbage and rubbish be disposed of at regular intervals of sufficient frequency and in such a manner as to prevent the creation of objectionable conditions. (h) Extermination of rodents and insects: (1) The operator shall take effective measures to protect against the entrance into the establishment and the breeding or presence on the premises of rodents, flies, roaches, and other vermin. (2) Poisonous materials shall not be used in any way as to contaminate food, food equipment or food packaging materials. (3) Breeding and harborage areas shall be eliminated. Holes, cracks, openings and other means of possible entry of vermin shall be sealed off or screened.