Section 21-324 – Cleanliness of Certain Premises and Vehicles; Unclean or Unsanitary Conditions
(a) (1) The floors, walls, ceilings, sidewalks, furniture, receptacles, implements, and machinery of or in any food establishment shall be kept in a clean and sanitary condition at all times. (2) (i) The design and construction of existing equipment in food establishments shall be accepted by the Department, if the existing equipment: 1. Complied with the Department’s standards that prevailed […]
Section 21-324.1 – Open Windows and Doors in Food Service Facilities
(a) This section does not apply to an outer door of a food service facility that leads from the kitchen to the outside. (b) A food service facility may operate with the outer windows or outer doors open unless, while the food service facility is operating with the outer doors or outer windows open, the local health […]
Section 21-325 – Restrooms Required in Certain Places
(a) Each food establishment shall have: (1) A convenient toilet that is: (i) Except as provided in subsection (c) of this section, separated from any room in which food is manufactured, prepared, packed, canned, frozen, sold, or distributed; (ii) Kept in a sanitary condition; and (iii) Properly ventilated; and (2) A convenient lavatory that is: (i) Supplied with soap, water, towels, or […]
Section 21-326 – Diagram or Illustrative Directions on Use of Manual Maneuvers to Prevent Asphyxiation Due to Choking
(a) Each food service facility which prepares food and provides seating for patrons shall post a diagram or illustrative directions on the use of manual maneuvers to prevent asphyxiation due to choking. (b) A person who applies the maneuvers depicted in a diagram posted under this section to remove food lodged in the throat of another is […]