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http://www.stpaul.gov/code/lc331.html metering faucet used shall be designed to provide a flow of water for at least fifteen (15) seconds without the need to reactivate the faucet. Steam-mixing valves are prohibited. The minimum temperature for the hot water shall be one hundred ten (110) degrees Fahrenheit (forty-six and eight-tenths (46.8) degrees Centigrade) and the maximum temperature of hot water shall not exceed one hundred thirty (130) degrees Fahrenheit (fifty-four (54) degrees Centigrade) from the faucet, except that the maximum temperature in a food establishment utilizing a hot water sanitizing dishwashing machine that was installed prior to the adoption of this chapter shall not exceed one hundred forty (140) degrees Fahrenheit (sixty (60) degrees Centigrade) from the faucet. (3) Each handwashing sink shall be maintained with dispensable soap, fingernail brush, single-service sanitary towels or heated air hand-drying devices, and a sign (either as provided by the office or equivalent) stating the requirement for employees to wash their hands. Common towels are prohibited. A heated air hand-drying device shall not be installed in a food preparation or utensil cleaning area. (4) Where toilet facilities are provided for consumers, a handwashing sink shall be provided in compliance with this subsection, except a fingernail brush shall not be required. (d) Sewage disposal. All sewage, including liquid waste, shall be disposed of by a public sewerage or an approved on-site sewage disposal system. Non-water-carried sewage disposal facilities are prohibited, except as pennitted by the office because of special situations. When an individual sewage disposal system is required, it shall be designed, located, constructed, operated and maintained in compliance with regulations of the Minnesota Pollution Control Agency. Food vehicles may dispose of their liquid waste into receptacles carried on the vehicle for that purpose. This waste ultimately shall be discharged into the public sewerage system or otherwise disposed of in a manner which will not endanger any source of water supply, pollute any body of surface water, create a nuisance, or otherwise endanger the public health and safety. (e) Toilet facilities. (1) Every food establishment, except mobile food vehicles, shall be provided with conveniently located and approved toilet facilities for employees which are kept clean, in good repair, and free from flies, insects and offensive odors. Separate employee toilet rooms shall be provided for each sex when five (5) or more employees may be on duty at anyone (1) time. (2) Toilet fixtures and seats shall be of a sanitary design and readily cleanable. Receptacles for waste material shall be provided; shall be easily cleanable, nonabsorbent and leak-proof; shall be kept clean; and shall be covered in toilet rooms for women. An adequate supply of toilet tissue shall be provided and maintained in each toilet stool at all times. (3) The doors of all toilet rooms shall be tight-fitting and self-closing. Mechanical ventilation shall be installed and used to provide a minimum of at least ten (10) changes of air per hour. (4) When toilet facilities are provided for customers, the facilities shall meet the requirements of this subsection. (5) All food establishments that either serve alcoholic beverages and/or have seating capacity of fifty (50) or more shall provide separate male and female toilet and lavatory facilities, convenient to the dining area. (f) Poisonous or toxic materials. (1) Only those poisonous or toxic materials necessary for maintaining the establishment, cleaning and sanitizing equipment and utensils, and controlling insects and rodents shall be present in the food establishment. (2) Containers of poisonous or toxic materials shall be prominently and distinctly labeled, according to the requirements contained in the appropriate state and federal regulations (such as Code of Federal 160f31 6/28/99 2:52 PM