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http://www.stpaul.gov/code/Ic331.html ',' illuminated with not less than seventy (70) foot candles of light. At least thirty (30) foot candles oflight shall be provided on all other surfaces and equipment to include walk-in coolers. In storage areas, a minimum of twenty (20) foot candles of light measured at thirty (30) inches from the floor shall be provided. Subdued lighting in dining rooms and public access areas is permissible, provided that lighting meeting the above requirements shall be available during all cleanup periods in dining rooms ~d access areas. (b) Protective shielding. (1) Shielding to protect against broken glass falling onto food shall be provided for all artificial lighting fixtures located over, by or within food storage, preparation, service and display facilities, and facilities where utensils and equipment are cleaned and stored. (2) Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb, leaving only the face of the bulb exposed. fC.F. No. 93-1755, 9 18, 12-9-93) ec. 331.18. Ventilation. : (a) Installation. All rooms shall have sufficient tempered makeup air and exhaust ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious or disagreeable odors, smoke and fumes. All ventilation systems, furnaces, gas- or oil-fired room heaters and water heaters shall be designed, installed and operated in accordance with the Minnesota Uniform Building Code, the Minnesota Uniform Mechanical Code, and the Minnesota Uniform Fire Code. (b) Maintenance. All ventilation systems shall be maintained to prevent the entrance of dust, dirt, vermin and other contaminating materials. All ventilation systems shall be cleaned on a regular basis to bare metal and kept free of encrusted grease deposits and other accumulated soil. (c) Operation. All ventilation systems shall be operated as designed at all times while the equipment being ventilated is in use. Ventilation systems equipped with filters shall not be operated with the filters removed. (C.F. No. 93-1755, 9 19, 12-9-93) Sec. 331.19. Premises. (a) Housekeeping. All parts of the food establishment and its premises shall be kept neat, clean and free of litter and refuse. Cleaning operations shall be conducted in such a manner as to minimize contamination of equipment, utensils, food and food contact surfaces. Soiled linens, coats and aprons shall be kept in approved containers until removed for laundering. Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises. The traffic of unnecessary persons through the food preparation, food storage, and utensil washing areas is prohibited. The walking and <4iving surfaces of all exterior areas where food is served must be kept clean, properly drained, and finished so as to facilitate maintenance and minimize dust. (b) Janitorialfacilities. Janitorial facilities shall be provided including a utility sink. Facilities and equipment shall be located and stored in an approved manner in an area other than a food preparation or food storage area or toilet room. If adequate segregation, separation or other protection has been provided and approved by the office, such an area may be located in a packaged goods storeroom or employee toilet room. The use of handwashing, utensil washing, equipment washing or food preparation sinks for this purpose is prohibited. (c) Living areas. No operation of a food establishment shall be conducted in any room used as living or sleeping quarters. Food operations shall be physically separated from any living or sleeping quarters. ev 6/28/99 2:52 PM