Sec. 10.15.03.22. Building — Lighting and Ventilation

The person-in-charge shall ensure that:

A. Light fixtures, decorative material, and similar equipment and material attached to walls or ceilings are kept clean;

B. Lighting provides artificial light at:

(1) 50 footcandles at a surface where a food employee is working with food, utensils, or equipment;

(2) 20 footcandles at 30 inches from the floor in a:

(a) Storage area;

(b) Toilet room;

(c) Locker room;

(d) Garbage and rubbish storage area;

(e) Dining area during cleaning;

(f) Utensil washing area;

(g) Bar;

(h) Wait station; and

(i) Service area; or

(3) Another lighting level approved by the approving authority based on a review that indicates the lighting level is sufficient for cleaning, facility maintenance, and employee safety.

C. Light bulbs and tubes are shielded to prevent broken glass from falling onto food and utensils;

D. Infrared or other heat lamps are protected against breakage by a shield surrounding and extending beyond the bulb, leaving only the face of the bulb exposed;

E. The facility is ventilated with ventilation equipment that is maintained and operated so that:

(1) All areas are kept reasonably free from:

(a) Excessive heat;

(b) Steam;

(c) Condensation;

(d) Vapors;

(e) Smoke; and

(f) Fumes;

(2) Outside air is supplied:

(a) Through:

(i) The HVAC system;

(ii) A separate supply fan; or

(iii) A combination of the HVAC system and a separate supply fan;

(b) So that the entry of outdoor contaminants is excluded by:

(i) Maintaining the building under a slight positive pressure; and

(ii) Providing an air filtering system; and

(c) So that it does not reduce the effectiveness of the exhaust system;

(3) Mechanical exhaust and make-up air systems are connected by an interlocking switch in order to provide make-up air whenever the exhaust system is in operation; and

(4) Make-up air is tempered when necessary to:

(a) Prevent the build-up of condensation that could:

(i) Result in an unsanitary condition within the facility; and

(ii) Contaminate food;

(b) Provide comfortable working conditions; and

(c) Comply with applicable building codes;

F. Rooms, areas, and equipment from which aerosols, odors, fumes, or vapors may originate are effectively vented to the outside air by a system that does not create a harmful or unlawful discharge;

G. A ventilation hood or other ventilation device or fixture is designed:

(1) To prevent grease or condensate from dripping onto food or onto food preparation surfaces;

(2) In compliance with NSF Standard 2; and

(3) So that interior and exterior parts are easily accessible for maintenance and cleaning;

H. Intake air ducts are designed and maintained to prevent the entrance of:

(1) Dust;

(2) Dirt;

(3) Insects; or

(4) Other contaminating materials;

I. A grease removing exhaust hood is provided when needed over commercial cooking equipment that produces grease-laden vapors or smoke, such as:

(1) Griddles;

(2) Fryers;

(3) Charbroilers;

(4) Ovens used to cook fatty foods at a temperature which exceeds the vaporization point of grease; and

(5) Solid fuel cooking equipment;

J. A ventilation hood is provided over equipment where needed, for heat, fumes, and steam removal, including:

(1) High temperature ovens not cooking fatty foods or not emitting grease vapors;

(2) Steam kettles; and

(3) Warewashing machines using hot water sanitization;

K. Overshelves are used over cooking equipment under a hood only if:

(1) Deflectors or the design of the overshelf prevents grease from condensing on the bottom of the overshelf and contaminating the food below;

(2) Deflectors meet NSF or equivalent standards for food zone materials; and

(3) The ability of the hood to capture grease vapors and smoke is not impaired;

L. Equipment is not added or substituted under a hood that exceeds the capacity of the hood to remove:

(1) Heat;

(2) Steam;

(3) Smoke;

(4) Grease;

(5) Fumes; and

(6) Obnoxious odors;

M. Except as provided in §N of this regulation, ventilation in toilet rooms is provided:

(1) So that 2 cubic feet of air per minute per square foot of floor space is mechanically exhausted to the outside; and

(2) With make-up air;

N. When an existing building is converted for use as a food service facility and there is no feasible method to vent the toilet room to the exterior of the building, a ductless exhaust fan is used that:

(1) Is sized and installed so that it will move 2 cubic feet of air per minute per square foot of floor area; and

(2) Is serviced and maintained according to the manufacturer's specifications; and

O. Required ventilation meets the provisions of this regulation:

(1) Initially; and

(2) For the life of the system.