§ 46.981. Premises, structures, attachments and fixtures: methods.

 (a)  General requirement. The physical facilities of a food facility shall be maintained in good repair.

 (b)  Cleaning: frequency and limitations.

   (1)  The physical facilities of a food facility shall be cleaned as often as necessary to keep them clean.

   (2)  Cleaning shall be done during periods when the least amount of food is exposed such as after closing. This requirement does not apply to cleaning that is necessary due to a spill or other accident.

 (c)  Cleaning floors by dustless methods.

   (1)  Except as specified in paragraph (2), 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 shall be cleaned as follows:

     (i)   Without the use of dust-arresting compounds.

     (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 without causing contamination, health hazard or nuisance.

   (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)  Preventing contamination by cleaning maintenance tools. 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.

 (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 subsection (c)(2), sawdust, wood shavings, granular salt, baked clay, diatomaceous earth or similar materials may not be used on floors.

 (h)  Maintaining and using handwashing facilities. Handwashing facilities shall be kept clean, and maintained and used as specified in §  46.825(a) (relating to operation and maintenance of plumbing facilities).

 (i)  Closing toilet room doors. Toilet room doors as specified in §  46.922(d) (relating to functionality of various physical facilities of a food facility) shall be kept closed except during cleaning and maintenance operations.

 (j)  Using dressing rooms and lockers. Dressing rooms shall be used by employees if the employees regularly change their clothes in the facility. 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 minimize their presence on the premises by all of the following:

   (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 in §  46.1026(b) and (c) (relating to pesticides).

   (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 stored so that they do not contaminate food, equipment, utensils, linens and single-service and single-use articles, and in an orderly manner that facilitates cleaning the area used for storing the maintenance tools.

 (n)  Removing unnecessary items and litter from the premises. The premises of a food facility shall be free of items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used, and litter.

   This section cited in 7 )a. Code §  46.884 (relating to operation and maintenance of storage areas, redeeming machines, receptacles and waste handling units).