Physical Facilities

(1) Materials for Construction and Repair. (a) Indoor Areas. Surface Characteristics. 1. Except as specified in part 2. of this subparagraph, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (i) Smooth, durable, and easily cleanable for areas where food establishment operations are conducted; (ii) Closely woven and easily cleanable carpet for carpeted areas; and (iii) Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food establishment servicing areas, and areas subject to flushing or spray cleaning methods. RETAIL FOOD STORE SANITATION CHAPTER 0080-04-09 2. In a temporary food establishment: (i) If graded to drain, a floor may be concrete, machine-laid asphalt, or dirt or gravel if it is covered with mats, removable platforms, duckboards, or other approved materials that are effectively treated to control dust and mud; and (ii) Walls and ceilings may be constructed of a material that protects the interior from the weather and windblown dust and debris. (b) Outdoor Areas. Surface Characteristics. 1. The outdoor walking and driving areas shall be surfaced with concrete, asphalt, or gravel or other materials that have been effectively treated to minimize dust, facilitate maintenance, and prevent muddy conditions. 2. Exterior surfaces of buildings and mobile food establishments shall be of weather-resistant materials and shall comply with law. 3. Outdoor storage areas for refuse, recyclables, or returnables shall be of materials specified under 0080-04-09-.05(5)(a)2. and 3. (2) Design, Construction, and Installation. (a) Cleanability. 1. Floors, Walls, and Ceilings. Except as specified under part 4. of this subparagraph and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 2. Floors, Walls, and Ceilings, Utility Lines. (i) Utility service lines and pipes shall not be unnecessarily exposed. (ii) Exposed utility service lines and pipes shall be installed so they do not obstruct or prevent cleaning of the floors, walls, or ceilings. (iii) Exposed horizontal utility service lines and pipes shall not be installed on the floor. 3. Floor and Wall Junctures, Coved, and Enclosed or Sealed. (i) In food establishments in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one mm (one thirty-second inch). (ii) The floors in food establishments in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and sealed. 4. Floor Carpeting, Restrictions, and Installation. (i) A floor covering such as carpeting or similar material shall not be installed as a floor covering in food preparation areas, walk-in refrigerators, warewashing areas, toilet room areas where handwashing lavatories, RETAIL FOOD STORE SANITATION CHAPTER 0080-04-09 toilets, and urinals are located, refuse storage rooms, or other areas where the floor is subject to moisture, flushing, or spray cleaning methods. (ii) If carpeting is installed as a floor covering in areas other than those specified under subpart (i) of this part, it shall be: (I) Securely attached to the floor with a durable mastic, by using a stretch and tack method, or by another method; and (II) Installed tightly against the wall under the coving or installed away from the wall with a space between the carpet and the wall and with the edges of the carpet secured by metal stripping or some other means. 5. Floor Covering, Mats and Duckboards. Mats and duckboards shall be designed to be removable and easily cleanable. 6. Wall and Ceiling Coverings and Coatings. (i) Wall and ceiling covering materials shall be attached so that they are easily cleanable. (ii) Except in areas used only for dry storage, concrete, porous blocks, or bricks used for indoor wall construction shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface. 7. Walls and Ceilings, Attachments. (i) Except as specified in subpart (ii) of this part, attachments to walls and ceilings such as light fixtures, mechanical room ventilation system components, vent covers, wall mounted fans, decorative items, and other attachments shall be easily cleanable. (ii) In a consumer area, wall and ceiling surfaces and decorative items and attachments that are provided for ambiance need not meet this requirement if they are kept clean. 8. Walls and Ceilings, Studs, Joists, and Rafters. Except for temporary food establishments, studs, joists, and rafters shall not be exposed in areas subject to moisture. (b) Functionality. 1. Light Bulbs, Protective Shielding. (i) Except as specified in subpart (ii) of this part, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. (ii) Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages, if: (I) The integrity of the packages cannot be affected by broken glass falling onto them; and RETAIL FOOD STORE SANITATION CHAPTER 0080-04-09 (II) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened. (iii) An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. 2. Heating, Ventilating, Air Conditioning System Vents. Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils. 3. Insect Control Devices, Design and Installation. (i) Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device. (ii) Insect control devices shall be installed so that: (I) The devices are not located over a food preparation area; and (II) Dead insects and insect fragments are prevented from being impelled onto or falling on exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 4. Toilet Rooms, Enclosed. Except where a toilet room is located outside a food establishment and does not open directly into the food establishment such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight- fitting and self-closing door. 5. Outer Openings, Protected. (i) Except as specified in subparts (ii), (iii), and (v) and under subpart (iv) of this part, outer openings of a food establishment shall be protected against the entry of insects and rodents by: (I) Filling or closing holes and other gaps along floors, walls, and ceilings; (II) Closed, tight-fitting windows; and (III) Solid, self-closing, tight-fitting doors. (ii) Subpart (i) of this part does not apply if a food establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. (iii) Exterior doors used as exits need not be self-closing if they are: (I) Solid and tight-fitting; RETAIL FOOD STORE SANITATION CHAPTER 0080-04-09 (II) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (III) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. (iv) Except as specified in subparts (ii) and (v) of this part, if the windows or doors of a food establishment, or of a larger structure within which a food establishment is located, are kept open for ventilation or other purposes or a temporary food establishment is not provided with windows and doors as specified under subpart (i) of this part, the openings shall be protected against the entry of insects and rodents by: (I) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (II) Properly designed and installed air curtains to control flying insects; or (III) Other effective means. (v) Subpart (iv) of this part does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition. 6. Exterior Walls and Roofs, Protective Barrier. Perimeter walls and roofs of a food establishment shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals. 7. Except for areas used only for the loading of water or the discharge of sewage and other liquid waste, through the use of a closed system of hoses, servicing areas shall be provided with overhead protection. 8. Outdoor Walking and Driving Surfaces, Graded to Drain. Exterior walking and driving surfaces shall be graded to drain. 9. Outdoor Refuse Areas, Curbed and Graded to Drain. Outdoor refuse areas shall be constructed in accordance with law and shall be curbed and graded to drain to collect and dispose of liquid waste that results from the refuse and from cleaning the area and waste receptacles. 10. Private Homes and Living or Sleeping Quarters, Use Prohibition. A private home, except as provided by T.C.A. § 53-8-117, a room used as living or sleeping quarters, or an area directly opening into a room used as living or sleeping quarters shall not be used for conducting food establishment operations. 11. Living or Sleeping Quarters, Separation. Living or sleeping quarters located on the premises of a food establishment such as those provided for lodging registration clerks or resident managers shall be separated from rooms and areas used for food establishments operations by complete partitioning and solid self-closing doors. (3) Number and Capacities. (a) Handwashing Sinks. RETAIL FOOD STORE SANITATION CHAPTER 0080-04-09 1. Handwashing sinks shall be provided as specified under 0080-04-09-.05(2)(c)1. 2. Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. 3. Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (i) Individual, disposable towels; (ii) A continuous towel system that supplies the user with a clean towel; or (iii) A heated-air hand drying device; or (iv) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 4. 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, shall not be provided with the handwashing aids and devices required for a handwashing sink as specified under 0080-04-09-.06(3)(a)2. and 3. and 0080-04-09-.05(5)(a)6.(iii). 5. 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. 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 0080-04-09-.05(5)(a)6.(iii). (b) Toilets and Urinals. 1. Toilets and urinals shall be provided as specified under 0080-04-09-.05(2)(c)2. 2. A supply of toilet tissue shall be available at each toilet. (Pf) (c) Lighting. The light intensity shall be: 1. 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; 2. At least 215 lux (20 foot candles): (i) 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, (ii) Inside equipment such as reach-in and under-counter refrigerators; and (iii) 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 RETAIL FOOD STORE SANITATION CHAPTER 0080-04-09 3. 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. (d) Ventilation. 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. (e) Dressing Areas and Lockers. 1. Dressing rooms or dressing areas shall be designated if employees routinely change their clothes in the establishment. 2. Lockers or other suitable facilities shall be provided for the orderly storage of employee’s clothing and other possessions. (f) A service sink or curbed cleaning facility shall be provided as specified under 0080-04- 09-.05(2)(c)3.(i). (4) Location and Placement. (a) Handwashing sinks shall be conveniently located as specified under 0080-04-09- .05(2)(d)1. (b) Toilet rooms shall be conveniently located and accessible to employees during all hours of operation. (c) Employee Accommodations. 1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-service and single-use articles cannot occur. (d) Distressed Merchandise. Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-service and single-use articles. (Pf) (e) Refuse, Recyclables, and Returnables. Units, receptacles, and areas designated for storage of refuse and recyclable and returnable containers shall be located as specified under 0080-04-09-.05(5)(a)9. (5) Maintenance and Operation. (a) Physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. Physical facilities shall be cleaned as often as necessary to keep them clean. RETAIL FOOD STORE SANITATION CHAPTER 0080-04-09 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 part 2. of this subparagraph, 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: (i) Without the use of dust-arresting compounds; and (ii) 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 Prohibition. 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 shall 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 shall 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. (f) Drying Mops. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. (g) Absorbent Materials on Floors, Use Limitation. Except as specified in 0080-04-09- .06(5)(c)2., sawdust, wood shavings, granular salt, baked clay, diatomaceous earth, or similar materials shall 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 under 0080-04-09-.06(2)(b)4. 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 premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by: RETAIL FOOD STORE SANITATION CHAPTER 0080-04-09 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under 0080-04-09-.07(2)(b)2.(iii) and 0080-04-09- .07(2)(f)2. and 3.; 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 2. Litter. (o) Prohibiting Animals. 1. Except as specified in parts 2. and 3. of this subparagraph, live animals shall not be allowed on the premises of a food establishment. 2. Live animals are allowed in the following situations if the owner or operator does not permit animals to physically contact food, serving dishes, utensils, tableware, linens, unwrapped single-service and single-use articles or other food service items that may result in contamination of food or food-contact surfaces and does not permit animals to physically contact employees engaged in the preparation or handling of food: (i) Fish or crustacea in aquariums or display tanks; (ii) Patrol dogs accompanying police or security officers in offices and dining, sales, and storage areas; and sentry dogs in outside fenced areas; (iii) Service animals accompanying persons with disabilities in areas that are not used for food preparation; (iv) Dogs (Canis lupus familiaris) and cats (Felis catus) in outdoor dining areas; provided that dogs and cats are physically restrained, and do not pass through any indoor areas of the food establishment. Except for service animals described in subpart (iii) of this part, nothing in this chapter RETAIL FOOD STORE SANITATION CHAPTER 0080-04-09 prohibits a food establishment from prohibiting dogs and cats in outdoor dining areas; and (v) 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, and linens; and unwrapped single-service and single-use articles cannot result.