2005 California Health and Safety Code Sections 114075-114180 Article 8. Sanitation Requirements for Food Establishments

114075.  This article governs sanitation requirements for food
establishments, as defined in this chapter.
114080.  (a) Adequate and suitable space shall be provided for the
storage of food.  Except for large or bulky food containers, all food
shall be stored at least 15 centimeters (6 inches) off the floor or
under other conditions that are approved.  Containers may be stored
on dollies, racks, or pallets not meeting this height requirement, if
these items are easily movable.  All cartons, boxes, or other
materials used in the packaging of any food shall be protected at all
times from dirt, vermin, and other forms of contamination or
adulteration.  All returned or damaged food products and food product
from which the label has been removed shall be separated and stored
in a separate area and in a manner that shall prevent adulteration of
other foods and shall not contribute to a vermin problem.  Bulk food
not stored in original packaging shall be stored in containers
identifying the food by common name.
   (b) Unpackaged food may be displayed in bulk for customer
self-service under the following conditions:
   (1) Produce and food requiring further processing may be displayed
on open counters or in containers.
   (2) Salad bars, buffet-type food service, and other ready-to-eat
food shall:
   (A) Be shielded so as to intercept a direct line between the
customer's mouth and the food being displayed, or shall be in a
container that has a tight-fitting, securely attached lid, or may be
dispensed from approved mechanical dispensers.
   (B) Be stored so as to be protected from vermin or other
contamination.
   (C) When displayed in a self-service container, shall be provided
with a utensil with a handle or other approved device or mechanism
for dispensing the product.
   (3) Except for salad bar and buffet-type food service, a label is
conspicuously displayed in plain view of the customer and securely
attached to each self-service container, or in clear relationship
thereto, that contains all of the following:
   (A) The common name of the product.
   (B) A declaration of the ingredients used by their common or usual
name in descending order of predominance by weight.  The declaration
shall be provided in writing to the food establishment by the
manufacturer, packer, or distributor.
   (4) Nonfood items shall be displayed and stored in an area
separate from food.
   (c) Unpackaged food may be displayed and sold in bulk in other
than self-service containers if both of the following conditions are
satisfied:
   (1) The food is served by an employee of the food establishment
directly to a consumer.
   (2) The food is displayed in clean, sanitary, and covered or
otherwise protected containers.
   (d) If the director makes a specific finding that a disease is
actually transmitted by the method of dispensing unpackaged foods, as
prescribed by this section, the director may establish by regulation
greater restrictions on the sale of that food than are required by
this section.  These regulations shall bear directly on the specific
relationship between the disease actually transmitted and the
dispensing methods permitted by this section.
114085.  (a) Frozen food that has been thawed shall be cooked or
otherwise processed before it may be refrozen.
   (b) Potentially hazardous frozen foods shall be thawed only:
   (1) In refrigeration units.
   (2) Under potable running water for a period not to exceed two
hours.  The water temperature shall not exceed 24 degrees Celsius (75
degrees Fahrenheit) and shall be of sufficient velocity to flush
loose food particles into the sink drain.
   (3) In a microwave oven.
   (4) As part of the cooking process.
114090.  (a) All utensils and equipment shall be scraped, cleaned,
or sanitized as circumstances require.
   (b) All food establishments in which food is prepared or in which
multiservice kitchen utensils are used shall have a sink with at
least three compartments with two integral metal drainboards.
Additional drainage space that is not necessarily attached to the
sink may be provided.  The sink compartments and drainage facilities
shall be large enough to accommodate the largest utensil or piece of
equipment to be cleaned therein.  A one-compartment or
two-compartment sink that is in use on January 1, 1996, may be
continued in use until replaced.  The enforcement officer may approve
the continued use of a one-compartment or two-compartment sink even
upon replacement if the installation of a three-compartment sink
would not be readily achievable and where other approved sanitation
methods are used.
   (c) All food establishments in which multiservice consumer
utensils are used shall clean the utensils in one of the following
ways:
   (1) Handwashing of utensils using a three-compartment metal sink
with dual integral metal drainboards where the utensils are first
washed by hot water and a cleanser until they are clean, then rinsed
in clear, hot water before being immersed in a final warm solution
meeting the requirements of Section 114060.
   (2) Machine washing of utensils in machines using a hot water or
chemical sanitizing rinse shall meet or be equivalent to sanitation
standards approved pursuant to Section 114065 and shall be installed
and operated in accordance with those standards.  The machines shall
be of a type, and shall be installed and operated, as approved by the
department.  The velocity, quantity, and distribution of the wash
water, type and concentration of detergent used therein, and the time
the utensils are exposed to the water, shall be sufficient to clean
the utensils.
   (3) A two-compartment metal sink, having metal drainboards,
equipped for hot water sanitization, that is in use on January 1,
1985, may be continued in use until replaced.
   (4) Other methods may be used after approval by the department.
   (d) Hot and cold water under pressure shall be provided through a
mixing valve to each sink compartment in all food establishments
constructed on or after January 1, 1985.
   (e) All utensil washing equipment, except undercounter dish
machines, shall be provided with two integral metal drainboards of
adequate size and construction.  One drainboard shall be attached at
the point of entry for soiled items and one shall be attached at the
point of exit for cleaned and sanitized items.  Where an undercounter
dish machine is used, there shall be two metal drainboards, one for
soiled utensils and one for clean utensils, located adjacent to the
machine.  The drainboards shall be sloped and drained to an approved
waste receptor.  This requirement may be satisfied by using the
drainboards appurtenant to sinks as required in subdivision (b) and
paragraph (1) of subdivision (c), if the facilities are located
adjacent to the machine.
   (f) The handling of cleaned and soiled utensils, equipment, and
kitchenware shall be undertaken in a manner that will preclude
possible contamination of cleaned items with soiled items.
   (g) All utensils, display cases, windows, counters, shelves,
tables, refrigeration units, sinks, dishwashing machines, and other
equipment or utensils used in the preparation, sale, service, and
display of food shall be made of nontoxic, noncorrosive materials,
shall be constructed, installed, and maintained to be easily cleaned,
and shall be kept clean and in good repair.
   (h) Utensils and equipment shall be handled and stored so as to be
protected from contamination.  Single-service utensils shall be
obtained only in sanitary containers or approved sanitary dispensers,
stored in a clean, dry place until used, handled in a sanitary
manner, and used once only.
   (i) Equipment food-contact surfaces and utensils shall be cleaned
and sanitized as follows:
   (1) Each time there is a change in processing between types of
animal products, except when products are handled in the following
order:  any cooked ready-to-eat products first; raw beef and lamb
products second; raw fish products third; and raw pork or poultry
products last.
   (2) Each time there is a change from working with raw foods of
animal origin to working with ready-to-eat foods.
   (3) Between uses with raw fruits or vegetables and with
potentially hazardous food.
   (4) Before each use of a food temperature-measuring device.
   (5) At any time during the food handling operation when
contamination may have occurred.
   (j) (1) Except as provided in paragraphs (2) and (3) of this
subdivision, if used with potentially hazardous food, equipment
food-contact surfaces and utensils shall be cleaned and sanitized
throughout the day, at least every four hours.
   (2) Equipment food-contact surfaces and utensils may be cleaned
and sanitized less frequently than every four hours if the utensils
and equipment are used to prepare food in a refrigerated room, at or
below 13 degrees Celsius (55 degrees Fahrenheit), and the utensils
and equipment are cleaned and sanitized at least every 24 hours.
   (3) Equipment food-contact surfaces and utensils may be cleaned
and sanitized less frequently than every four hours if the
enforcement agency approves the cleaning schedule utilized based on a
consideration of the following factors:
   (A) Characteristics of the equipment and its use.
   (B) The type of food involved.
   (C) The amount of food residue accumulation.
   (D) The temperature at which the food is maintained during the
operation and the potential for the rapid and progressive growth of
infectious or toxigenic microorganisms that may cause food infections
or food intoxications.
   (k) Nonfood contact surfaces of equipment shall be cleaned at a
frequency necessary to prevent accumulation of residue.
114095.  An adequate, protected, pressurized, potable supply of hot
water, at least 49 degrees Celsius (120 degrees Fahrenheit), and cold
water shall be provided.  The water supply shall be from a water
system approved by the health officer or the state department.  Any
hose used for conveying potable water shall be constructed of
nontoxic materials, shall be used for no other purpose, and shall  be
clearly labeled as to its use.  The hose shall be stored and used so
as to be kept free of contamination.  The potable water supply shall
be protected with a back flow or back siphonage protection device,
as required by applicable plumbing codes.
114100.  All plumbing and plumbing fixtures shall be installed in
compliance with local plumbing ordinances, shall be maintained so as
to prevent any contamination, and shall be kept clean, fully
operative, and in good repair.
   All liquid wastes shall be disposed of through the plumbing system
that shall discharge into the public sewerage or into an approved
private sewage disposal system.
   All steam tables, ice machines and bins, food preparation sinks,
utensil washing sinks, display cases, and other similar equipment
that discharge liquid waste shall be drained by means of indirect
waste pipes, and all wastes drained by them shall discharge through
an airgap into an open floor sink or other approved type of receptor
that is properly connected to the drainage system.  Drainage from
refrigeration units shall be conducted in a sanitary manner to a
floor sink or other approved device by an indirect connection or to a
properly installed and functioning evaporator.  Indirect waste
receptors shall be located to be readily accessible for inspection
and cleaning.  Dishwashing machines may be connected directly to the
sewer immediately downstream from a floor drain or they may be
drained through an approved indirect connection.  Utensil washing
sinks in use on January 1, 1996, that are directly plumbed may be
continued in use.  This section does not require utensil washing
sinks to be indirectly plumbed when the local building official
determines that the sink should be directly plumbed.
114105.  In each food establishment, there shall be provided clean
toilet facilities in good repair for use by employees.  The number of
toilet facilities required shall be in accordance with local
building and plumbing ordinances.  Toilet facilities whose
construction begins on or after January 1, 1985, and that are
provided for use by patrons, shall be so situated that patrons do not
pass through food preparation, food storage, or utensil washing
areas.  Toilet rooms shall be separated from other portions of the
food establishment by well-fitting, self-closing doors or by other
methods approved by the enforcement officer.  Toilet rooms shall  not
be used for the storage of food, equipment, or supplies.  Toilet
tissue shall be provided in a permanently installed dispenser at each
toilet.
114110.  Amusement parks, stadiums, arenas, retail shopping centers,
and similar premises, that include food facilities and toilet
facilities within their boundaries, shall not be required to provide
toilet facilities for employee use within each food establishment, as
specified by Section 114105, if approved toilet facilities are
located within 300 feet of each food establishment and are readily
available for use by employees.  Food establishments subject to this
section shall be provided with handwashing facilities for employee
use, as required by Section 114115.
114115.  Handwashing facilities shall be provided within or adjacent
to toilet rooms and shall be equipped with an adequate supply of hot
and cold running water under pressure.  Facilities constructed on or
after January 1, 1985, shall have the water provided from a
combination faucet, or water from a premixing faucet that supplies
warm water for a minimum of 10 seconds while both hands are free for
washing.  The number of handwashing facilities required shall be in
accordance with local building and plumbing ordinances.  Handwashing
cleanser and single-use sanitary towels or hot-air blowers shall be
provided in dispensers at, or adjacent to, handwashing facilities.
Food establishments beginning construction or extensive remodeling on
or after January 1, 1996, shall provide facilities exclusively for
handwashing in food preparation areas, that are sufficient in number
and conveniently located so as to be accessible at all times for use
by food handlers.
114120.  (a) (1) For any building that is constructed on or after
July 1, 1984, but before January 1, 2004, toilet facilities, in good
repair, shall be provided for patrons, guests, or invitees on
property used in connection with, or in, each food establishment with
more than 20,000 square feet of floorspace.
   (2) For purposes of a building subject to paragraph (1), there
shall be at least one separate toilet facility for men and one
separate toilet facility for women.
   (b) (1) For any building that is constructed on or after January
1, 2004, clean toilet facilities, in good repair shall be provided
for patrons, guests, or invitees on property used in connection with,
or in, each food establishment with more than 20,000 square feet of
floorspace, and each food establishment with less than 20,000 square
feet of floorspace that provides space for the consumption of food on
the premises.
   (2) A building subject to paragraph (1) that has a food
establishment with more than 20,000 square feet of floorspace shall
provide at least one separate toilet facility for men and one
separate toilet facility for women.
   (c) (1) Except as provided in subdivision (a), any building that
is constructed before January 1, 2004, that has a food establishment
that provides space for the consumption of food on the premises shall
provide clean toilet facilities, in good repair, for patrons,
guests, or invitees on property used in connection with, or in, the
food establishment or comply with the requirements set forth in
paragraph (2).  To comply with the requirements of this paragraph, it
is not necessary to construct or add new toilet facilities.
   (2) Toilet facilities shall be provided as specified in paragraph
(1), or the food establishment shall prominently post a sign within
the establishment in a public area stating that toilet facilities are
not provided.  A notice of warning shall be issued for the first
violation of this posting requirement.  Subsequent violations of this
requirement shall be an infraction, which is punishable by a fine of
not more than two hundred fifty dollars ($250).
   (d) For the purposes of this section, the gas pump area of a
service station that is maintained in conjunction with a food
establishment shall not be considered as property used in connection
with the food establishment or be considered in determining the
square footage of floorspace of the food establishment.
   (e) (1) Toilet rooms shall be separated by well-fitted,
self-closing doors that prevent passage of flies, dust, or odors.
   (2) Handwashing facilities, in good repair, shall be provided for
patrons, guests, or invitees within or adjacent to toilet rooms
provided pursuant to this section and shall be equipped with hot and
cold running water.  Handwashing detergent or soap and sanitary
towels or hot air blowers shall be provided at handwashing facilities
in permanently installed dispensing devices.
   (f) Notwithstanding any other provision of law, and except as
provided for in paragraph (2) of subdivision (c), a violation of this
section shall be an infraction, which is punishable by a fine not
exceeding two hundred fifty dollars ($250).
   (g)  Any city, county, or city and county may enact ordinances
that are more restrictive than the provisions of this section.
   (h) The requirements of this section for restroom facilities that
are accessible to patrons, guests, or invitees on the property may be
satisfied by permitting access by those persons to the toilet and
handwashing facilities that are required by other provisions of this
chapter.
114135.  A room, enclosure, or designated area, separated from
toilets, food storage, food preparation areas, and utensil washing
areas, shall be provided where employees may change and store
clothes.  No employee shall store clothing or personal effects in any
other area on the premises.
114140.  Ventilation shall be provided to remove toxic gases, heat,
grease, vapors, and smoke from the food establishment.
   All areas shall have sufficient ventilation to facilitate proper
food storage and to provide a reasonable condition of comfort for
each employee, consistent with the job performed by the employee.  On
or after January 1, 1985, there shall be provided mechanical exhaust
ventilation at or above all newly installed cooking equipment as
required in Article 10.4 (commencing with Section 13670) of Title 17
of, and Chapter 4-20 (commencing with Section 4-2000) of Part 4 of
Title 24 of, the California Code of Regulations.
   This section shall not apply to cooking equipment when the
equipment has been submitted to the department for evaluation, and it
has found that the equipment does not produce toxic gases, smoke,
grease, vapors, or heat when operated under conditions recommended by
the manufacturer.  The department may recognize a testing
organization to perform any necessary evaluations.
   Toilet rooms shall be vented to the outside air by means of an
openable, screened window, an air shaft, or a light-switch-activated
exhaust fan, consistent with the requirements of local building
codes.
114145.  (a) Each food establishment, except produce stands and swap
meet prepackaged food stands, shall be fully enclosed in a building
consisting of floors, walls, and an overhead structure that meet the
minimum standards prescribed by this chapter.  Food establishments
that are not fully enclosed on all sides and that are in operation on
January 1, 1985, shall not be required to meet the requirement for a
fully enclosed structure pursuant to this section.
   (b) This section shall not be construed to require the enclosure
of any of the following:
   (1) Dining areas.
   (2) Open-air barbecue facilities.
   (3) Outdoor wood-burning ovens that meet all of the food
preparation and safety requirements applicable to open-air barbecue
facilities.
   (4) Outdoor beverage bars contiguous with a fully enclosed food
establishment under the constant and complete control of the operator
of the food establishment, provided that the following requirements
are met:
   (A) The food establishment is a bona fide public eating place, as
defined by Sections 23038, 23038.1, and 23038.2 of the Business and
Professions Code.
   (B) The operator of the food establishment is a licensee, as
defined by Section 23009 of the Business and Professions Code,
performing under authority of a license issued pursuant to the
Alcoholic Beverage Control Act (Division 9 (commencing with Section
23000), Business and Professions Code) for the outdoor beverage bar.
   (C) The outdoor beverage bar is, at all times, operated pursuant
to the requirements of this chapter, including, without limitation,
Sections 114010 and 114080, and any conditions imposed by the local
health agency to ensure compliance with the requirements of this
chapter.
   (5) Outdoor displays that meet all of the following requirements:
   (A) Only prepackaged nonpotentially hazardous food, uncut produce,
or both is displayed or sold in the outdoor displays.
   (B) Outdoor displays are contiguous with a fully enclosed food
establishment that is in compliance with subdivision (a).
   (C) Outdoor displays have overhead protection that extends over
all food items.
   (D) Food items from the outdoor display are stored inside a fully
enclosed food establishment that is in compliance with subdivision
(a) at all times other than during business hours.  Any food items to
be stored pursuant to this subdivision shall be stored in accordance
with subdivision (a) of Section 114080.
   (E) Outdoor displays comply with Section 114010 and have been
approved by the enforcement agency.
   (F) Outdoor displays are under the constant and complete control
of the operator of the permitted food establishment.
   (6) The Mercado La Paloma, located at 3655 South Grand Avenue in
Los Angeles, operated by Esperanza Community Housing Corporation,
which is a public market open only on one side, and which meets the
following criteria:
   (A) All facilities inside the Mercado La Paloma have overhead
protection that extends over all food items.
   (B) All facilities inside the Mercado La Paloma are enclosed on at
least two sides.
   (C) All facilities inside the Mercado La Paloma are under the
constant and complete control of the operator.
   (D) During periods of inoperation, food, utensils, and related
items shall be stored so as to be adequately protected at all times
from contamination, exposure to the elements, ingress of vermin, and
temperature abuse.
   (E) During all hours of operation, air curtains shall be in
operation over all unclosed door openings to the outside to exclude
flying pests.
   (c) This section shall not be construed to require the enclosure
during operating hours of customer self-service nonpotentially
hazardous bulk beverage dispensing operations that meet the following
requirements:
   (1) The dispensing operations are installed contiguous with a
fully enclosed food establishment that is in compliance with
subdivision (a) and operated by the food establishment.
   (2) The beverages are dispensed from enclosed equipment that
precludes exposure of the beverages until they are dispensed at the
nozzles.
   (3) Ice is dispensed only from an icemaker-dispenser.  Ice is not
scooped or manually loaded into an ice dispenser out-of-doors.
   (4) Single-service utensils are protected from contamination and
are individually wrapped or dispensed from approved sanitary
dispensers.
   (5) The dispensing operations have overhead protection that fully
extends over all equipment associated with the facility.
   (6) During nonoperating hours, the dispensing operations are fully
enclosed so as to be protected from contamination by vermin and
exposure to the elements.
   (7) The owner or operator of the food establishment demonstrates
to the enforcement agency that acceptable methods are in place to
properly clean and sanitize the beverage dispensing equipment.
   (8) Beverage dispensing operations are in compliance with Section
114010 and have been approved by the enforcement agency.
   (9) Beverage dispensing operations are under the constant and
complete control of the permitholder of the food establishments who
is operating the dispensing facility.
   (d) This section shall not be construed to allow outdoor displays
in violation of local ordinances.
114150.  (a) Except in sales areas of retail food establishments and
as otherwise provided in subdivision (d), the floor surfaces in all
areas in which food is prepared, packaged, or stored, where any
utensil is washed, where refuse or garbage is stored, where
janitorial facilities are located, and, except with respect to areas
relating to guestroom accommodations and the private accommodations
of owners and operators in restricted food service transient
occupancy establishments, as defined in Section 113870, in all toilet
and handwashing areas, and in employee change and storage areas
shall be smooth and of durable construction and nonabsorbent material
that is easily cleaned.
   These floor surfaces shall be coved at the juncture of the floor
and wall with a 10 millimeter (3/8 inch) minimum radius coving and
shall extend up the wall at least 10 centimeters (4 inches) except in
areas where food is stored only in unopened bottles, cans, cartons,
sacks, or other original shipping containers.
   (b) Upon new construction or extensive remodeling on or after
January 1, 1985, floor drains shall be installed as follows:
   (1) In floors that are water-flushed for cleaning.
   (2) In areas where pressure spray methods for cleaning equipment
are used.
   Floor surfaces in areas pursuant to this subdivision shall be
sloped 1:50 to the floor drains.
   (c) Upon new construction or extensive remodeling on or after
January 1, 1985, floor sinks, funnel drains, or equivalent devices
shall be installed to receive discharges of water or other fluid
waste from equipment.
   (d) Except for dining and serving areas, the use of sawdust, wood
shavings, peanut hulls, or similar materials is prohibited.
   (e) This section shall not prohibit the use of approved
dust-arresting floor sweeping and cleaning compounds during floor
cleaning operations or the use of approved antislip floor finishes or
materials in areas where necessary for safety reasons.
   (f) Food establishments that are in operation on January 1, 1985,
and in which sawdust is used as an absorbent in meat holding units
may continue this use until the floor is replaced.
114155.  (a) Except as provided in subdivision (b) the walls and
ceilings of all rooms shall be of a durable, smooth, nonabsorbent,
light-colored, and washable surface.
   For purposes of this chapter, light colored shall mean having a
light reflectance value of 70 percent or greater.
   (b) This section shall not apply to the following areas:
   (1) Walls and ceilings of bar areas in which alcoholic beverages
are sold or served directly to the patrons, except wall areas
adjacent to bar sinks and areas where food is prepared.
   (2) Areas where food is stored only in unopened bottles, cans,
cartons, sacks, or other original shipping containers.
   (3) Dining and sales areas.
   (4) Offices.
   (5) Restrooms that are used exclusively by the patrons; provided,
however, that the walls and ceilings in the restrooms shall be of a
nonabsorbent and washable surface.
   (c) Acoustical paneling may be utilized providing it is installed
not less than 1.8 meters (6 feet) above the floor.  Any perforations
shall not penetrate the entire depth of the panel, shall not be
greater than 3 millimeters (1/8 inch) in any dimension, and shall not
comprise more than 25 percent of the exposed panel surface.  The
paneling shall otherwise meet the requirements of this section.
   (d) Conduits of all types shall be installed within walls as
practicable.  When otherwise installed, they shall be mounted or
enclosed so as to facilitate cleaning.
114160.  (a) Adequate and suitable space shall be provided for the
storage of clean linens, including apparel, towels, and cleaning
cloths.
   (b) Soiled linens, apparel, towels, tablecloths, and cleaning
cloths shall be kept in cleanable containers provided only for this
purpose and shall not be reused until they have been laundered.
   (c) Cleaning cloths used to wipe customer tables and seats shall
not be used to wipe any other surfaces.
   (d) Cleaning cloths used to wipe service counters, scales, and
other surfaces that may directly or indirectly contact food shall be
used only once until laundered, or, if held in a sanitizing solution
of a concentration as stated in Section 114060 when not wiping, may
be used repeatedly.  Whenever a sanitizing solution becomes turbid or
heavily permeated with food particles and juices, or no longer meets
a concentration as stated in Section 114060, it shall be replaced.
114165.  (a) A room, area, or cabinet separated from any food
preparation or storage area, or utensil washing or storage area,
shall be provided for the storage of cleaning equipment and supplies,
such as mops, buckets, brooms, cleansers, and waxes.
   (b) Any food establishment constructed or extensively remodeled on
or after January 1, 1985, shall be equipped with at least one of the
following to be used exclusively for general cleaning purposes and
for the disposal of mop bucket wastes and other liquid wastes:
   (1) A one-compartment, nonporous janitorial sink.
   (2) A slab, basin, or floor constructed of concrete or equivalent
material, curbed and sloped to a drain.  Such facilities shall be
connected to approved sewerage and provided with hot and cold running
water through a mixing valve and protected with a backflow
protection device.
114170.  In every room and area in which any food is prepared,
manufactured, processed, or packaged, or in which utensils are
cleaned, sufficient natural or artificial lighting shall be provided
to produce an intensity of not less than 215 lux (20 footcandles) as
measured 76 centimeters (30 inches) above the floor, except that the
working surfaces on which alcoholic beverages are prepared or where
utensils used in the preparation or service of alcoholic beverages
are cleaned, shall be provided with at least 108 lux (10 footcandles)
of light.  Food and utensil storage rooms, refrigeration storage,
and toilet and dressing rooms shall be provided with at least 108 lux
(10 footcandles) of light.  Light fixtures in areas where food is
prepared or where open food is stored or where utensils are cleaned
shall be of shatterproof construction or shall be protected with
shatterproof shields and shall be readily cleanable.
   During general cleanup activities, at least 215 lux (20
footcandles) of light, measured 76 centimeters (30 inches) above the
floor, shall be provided in the area being cleaned, including, but
not limited to, areas where alcoholic beverages are prepared or
served.
114175.  No sleeping accommodations shall be maintained or kept in
any room where food is prepared, stored, or sold.  All living and
sleeping quarters shall be separated from the food establishment.  No
door or other opening shall be permitted in the partition that
separates the food establishment from the living or sleeping
quarters.
114180.  (a) The department shall adopt and approve first aid
instructions designed and intended for use in removing food that may
become stuck in a person's throat.  These instructions shall be
limited to first aid techniques not involving the use of any physical
instrument or device inserted into the victim's mouth or throat.
   (b) The department shall supply to the proprietor of every on-site
eating establishment adopted and approved instructions pursuant to
subdivision (a).  The proprietor shall post the instructions in a
conspicuous place or places, which may include an employee notice
board, in order that the instructions may be consulted by anyone
attempting to provide relief to a victim in a choking emergency.
   (c) In the absence of other evidence of noncompliance with this
section, the fact that the instructions were not posted as required
by this section at the time of a choking emergency shall not in and
of itself subject the proprietor or his or her employees or
independent contractors to liability in any civil action for damages
for personal injuries or wrongful death arising from a choking
emergency.
   (d) Nothing in this section shall impose any obligation on any
person to remove, assist in removing, or attempt to remove food that
has become stuck in another person's throat.  In any action for
damages for personal injuries or wrongful death, neither the
proprietor nor any person who removes, assists in removing, or
attempts to remove the food in accordance with instructions adopted
by the department shall be liable for any civil damages as a result
of any acts or omissions by the person in rendering emergency
assistance.