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<br />http://www .stpaul.gov/code/lc33 I.html
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<br />methods. These methods shall include proper building construction, facility maintenance, and sanitation
<br />of the premises to prevent insect and rodent harborage. The licensee shall not rely on the use of
<br />pesticides alone for insect and rodent control.
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<br />(C.F. No. 93-1755, ~ 16, 12-9-93)
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<br />Sec. 331.16. Construction and maintenance of physical facilities.
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<br />(a) Floors.
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<br />(1) The floor surfaces of all food preparation, food storage, equipment and utensil washing, and food
<br />serving areas, wait stations, dressing rooms, toilet rooms and vestibules, janitorial areas, walk-in
<br />refrigeration, kitchens and bars shall be constructed of smooth, nonabsorbent, easily cleanable materials
<br />which resist the wear and abuse to which they are subjected, such as ceramic tile, quarry tile or terrazzo.
<br />The junctures between walls and floors shall be coved. All floors shall be kept clean and in good repair.
<br />The use of sawdust or similar material is prohibited. This does not prevent the use of rugs and carpets in
<br />dining rooms and hallways, provided that such floor coverings are kept clean. Abrasive strips also may
<br />be u~ed wherever deemed necessary to prevent accidents as long as they are kept clean and are in good
<br />repaIr.
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<br />(2) Floor drains shall be provided in all areas where floors are subjected to flooding-type cleaning or
<br />where nonnal operations release or discharge water or other liquid wastes on the floor. All floor drains
<br />shall have a grating on them so as to prevent the entrance of rodents. Floors shall be graded to drain.
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<br />(3) Mats and duckboards shall be of nonabsorbent, non-wood, grease-resistant materials of such size,
<br />design and construction as to. facilitate their being easily cleaned. Duckboards shall not be used as
<br />storage racks. Mats and duckboards will be allowed only if they are in good repair and maintained in a
<br />clean condition.
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<br />(b) Walls and ceilings. The walls and ceilings of all rooms shall be kept clean and in good repair. All
<br />walls of rooms or areas in which food is prepared, areas where utensils or hands are washed, toilet
<br />rooms, janitorial areas, laundry rooms, or garbage and refuse storage rooms shall have easily cleanable,
<br />smooth, nonabsorbent, washable surfaces to the highest level reached by splash, spray or abuse, but not
<br />less than eight (8) feet above the floor. Wall finishes shall be resistant to the wear and abuse to which
<br />they are subjected, such as ceramic tile; one-eighth-inch minimum thickness fiberglass reinforced plastic
<br />panels; stainless steel; or sealed, epoxy-painted concrete block, except fiberglass reinforced plastic shall
<br />not be pennitted behind high heat-producing cooking equipment. Ceilings of such rooms shall be
<br />smooth, easily cleanable and nonabsorbent. The walls and ceilings of such rooms shall be finished in a
<br />light color.
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<br />(c) Attachments. Light fixtures, vent covers, wall-mounted fans, decorative materials, and similar
<br />equipment attached to walls and ceilings shall be easily cleanable, and shall be kept clean and in good
<br />repaIr .
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<br />(d) Utility lines and pipes. All utility lines and pipes such as, but not limited to, electric, gas, water,
<br />sewage and similar waste lines or services, shall be installed in the walls, under floors or above ceilings
<br />whenever possible so as not to be unnecessarily exposed in or on food equipment, walls, floors or
<br />ceilings. Exposed lines or pipes shall be installed in a manner that does not obstruct or prevent the easy
<br />cleaning of food equipment, floors, walls and ceilings.
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<br />(C.F. No. 93-1755, ~ 17, 12-9-93)
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<br />Sec. 331.17. Lighting.
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<br />(a) General. All areas in which food is prepared, processed, manufactured, packaged or stored; or where
<br />utensils and equipment are washed; handwashing areas, locker rooms, toilet rooms; and all garbage and
<br />refuse storage areas shall be well lighted. All utensil cleaning areas and food contact surfaces shall be
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<br />6/28/99 2:52 PM
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