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http://www.stpaul.gov/code/lc331.html . (3) Employees shall keep their fingernails clean and trimmed. Employees engaged in handling or preparing food, or cleaning utensils or equipment, shall keep their fingernails clean, closely trimmed to the fingertips (no long nails) and free of polish or other coatings. Their hands and arms shall be free of all jewelry and watches when, either by its construction or use, the jewelry or watch presents the likelihood of food or equipment contamination except that a plain wedding band may be worn. (d) Handwashing. All employees shall thoroughly wash their hands, including fingernails, and exposed portions of their arms thoroughly with soap, warm water and a fingernail brush in an approved handwashing facility before starting work; after smoking, eating, drinking, or using the toilet; and as often as may be necessary to keep them clean. No employee shall resume work after visiting the toilet room without first thoroughly washing their hands. (e) Tobacco. Employees shall not use tobacco in any form except in designated locations which have been approved by the office for smoking. (f) Employee dining area. No persons shall consume food, including beverages, except in designated dining areas. An employee dining area shall not be so designated if consuming food there may result in contamination of other food, equipment, utensils or other items needing protection. (C.F. No. 93-1755, ~ 12, 12-9-93) Sec. 331.12. Equipment and facilities provided. (a) General. Every food establishment shall have equipment, applicable to the operation therein conducted, which is so designed, constructed, installed, located and maintained as to permit full compliance with the provisions of this chapter. (b) Sanitary design and construction of equipment and utensils. (I) All new and replacement equipment and utensils shall be of such material, workmanship and design as to be smooth; easily cleanable; resistant to wear, denting, buckling, pitting, chipping and crazing; and capable of withstanding scrubbing, scouring, repeated corrosive action of cleaning compounds, and other normal conditions and operation. Utensils shall be constructed of commercial, food-grade, nontoxic materials. Food contact surfaces shall be readily accessible for cleaning and inspection. All equipment installed or placed in service after the adoption of this chapter shall comply with the most current revision of the following standards ofNSF International or equivalent when applicable: Standard No. I--Soda Fountain and Luncheonette Equipment Standard No. 2--Food Service Equipment Standard No. 3--Spray Type Dishwashing Machines Standard No. 4--Commercial Cooking and Hot Food Storage Equipment Standard No. 5--Commercial Hot Water Generating Equipment Standard No. 6--Dispensing Freezers Standard No. 7--Food Service Refrigerators and Storage Freezers Standard No. 8--Commercial Powered Food Preparation Equipment Standard No. 12--Automatic Ice Making Equipment Standard No. 13--Refuse Compactors and Compactor Systems 18 of 31 6/28/992:52 PM