R392-106-6. Construction and Maintenance Requirements

(1) The operator shall ensure that: (a) materials for use on indoor floor, wall, and ceiling surfaces of a microenterprise home kitchen are smooth, durable, and easily cleanable for areas where food is stored, prepared, or held under temperature control; (b) if used, mats and duckboards are designed to be removable and easily cleanable; (c) physical facilities are maintained in good repair; (d) physical facilities are cleaned as often as necessary to keep them clean and free of debris; (e) the interior of a microenterprise home kitchen is well lit by natural or artificial light when food is being prepared; (f) linens used for the microenterprise home kitchen are stored and laundered separately from household laundry and that soiled laundry is stored to prevent contamination of food and equipment; and (g) a microenterprise home kitchen has: (i) at least one handwashing station installed with running hot water and cold water under pressure: (A) provided with: (I) hand cleaning liquid, powder, or bar soap; and (II) individual, disposable hand towels or other hand drying equipment as approved by the local health officer, and; (B) conveniently located in: (I) the food preparation area; (II) the warewashing area; and (III) the toilet room; (ii) a properly maintained kitchen sink installed with running hot water and cold water under pressure; and (iii) a toilet room that is: (A) available to employees during all hours of operation; and (B) equipped with proper handwashing facilities as described in Subsection (1)(g)(i). (2) A toilet room sink and a kitchen sink may be used as a handwashing station when properly equipped, as required in Subsection (1)(g)(i), and the installation of an additional sink is not required.