[32 Pa.B. 1046]
[Continued from previous Web Page] § 46.752. Methods of laundering.
(a) Storage of soiled linens. Soiled linens shall be kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of food, clean equipment, clean utensils, and single-service and single-use articles.
(b) Mechanical washing. All linens shall be mechanically washed, except in food facilities where only wiping cloths are laundered as specified in § 46.615(b) (relating to clothes washers and dryers), the wiping cloths may be laundered in a mechanical washer, sink designated only for laundering wiping cloths, or a warewashing or food preparation sink that is cleaned as specified in § 46.674(a) (relating to warewashing equipment: mechanical or manual).
§ 46.753. Use of laundry facilities.
(a) General requirement. Except as specified in subsection (b), laundry facilities on the premises of a food facility shall be used only for the washing and drying of items used in the operation of the facility.
(b) Exception. Separate laundry facilities located on the premises for the purpose of general laundering (such as for institutions providing boarding and lodging) may also be used for laundering food facility items.
PROTECTION OF CLEAN ITEMS § 46.771. Drying clean equipment and utensils.
(a) Air-drying or adequate draining required. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining as specified in paragraph (a) of 21 CFR 78.1010 (relating to sanitizing solutions) before contact with food.
(b) Cloth drying. After cleaning and sanitizing, equipment and utensils may not be cloth-dried, except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.
§ 46.772. Wiping cloths: air-drying locations.
(a) General. Except as provided in subsection (b), wiping cloths laundered in a food facility that does not have a mechanical clothes dryer as specified in § 46.615(b) (relating to clothes washers and dryers) shall be air-dried in a location and in a manner that prevents contamination of food, equipment, utensils, linens, and single-service and single-use articles and the wiping cloths.
(b) Exception. This section does not apply if wiping cloths are stored after laundering in a sanitizing solution as specified in § 46.674(d) (relating to warewashing equipment: mechanical or manual).
§ 46.773. Lubricating and reassembling clean food contact surfaces and equipment.
(a) Food-contact surfaces. Lubricants shall be applied to food-contact surfaces that require lubrication in a manner that does not contaminate food-contact surfaces.
(b) Equipment. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
§ 46.774. Storing clean items.
(a) General requirement for equipment, utensils, linens, and single-service and single-use articles. Except as specified in subsection (d), cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored as follows:
(1) In a clean, dry location.
(2) Where they are not exposed to splash, dust or other contamination.
(3) At least 15 cm (6 inches) above the floor.
(b) Additional storage requirements for equipment and utensils. Clean equipment and utensils shall be stored as specified in subsection (a) and shall be stored covered or inverted, and in a self-draining position that allows air drying.
(c) Additional storage requirements for single-service and single-use articles. Single-service and single-use articles shall be stored as specified in subsection (a) and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
(d) Items in closed packages. Items that are kept in closed packages may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks and skids that are designed as specified in § 46.595 (relating to case lot handling equipment: moveability).
(e) Prohibited storage locations. Except as specified in subsection (f), cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles may not be stored in any of the following locations:
(1) A locker rooms.
(2) A toilet room.
(3) A garbage room.
(4) A mechanical room.
(5) Under a sewer line that is not shielded to intercept potential drips.
(6) Under a leaking water line--including a leaking automatic fire sprinkler head--or under a line on which water has condensed.
(7) Under an open stairwell.
(8) Under another source of contamination.
(f) Limited exception for a locker room. Laundered linens and single-service and single-use articles that are packaged or in a facility such as a cabinet may be stored in a locker room.
§ 46.775. Handling clean items.
(a) Kitchenware and tableware.
(1) Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed and dispensed so that contamination of food- and lip-contact surfaces is prevented.
(2) Knives, forks and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided.
(3) Except as specified in paragraph (2), single-service articles that are intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser.
(b) Preset tableware. If tableware is preset, it shall be protected from contamination by being wrapped, covered or inverted. Exposed, unused settings shall be either removed when a consumer is seated, or cleaned and sanitized before further use if the settings are not removed when a consumer is seated.
(c) Soiled and clean tableware. Soiled tableware shall be removed from consumer eating and drinking areas and handled so that clean tableware is not contaminated.
Subchapter E. WATER, PLUMBING AND WASTE WATER
Sec.
46.801. Sources of drinking water. 46.802. Drinking water system flushing and disinfection. 46.803. Bottled drinking water. 46.804. Quality of water. 46.805. Quantity and availability of water: capacity and pressure. 46.806 Distribution, delivery and retention of water. PLUMBING SYSTEM
46.821. Approved materials to be used in plumbing systems. 46.822. Design, construction and installation of plumbing systems. 46.823. Numbers and capacities of plumbing facilities. 46.824. Location and placement of plumbing facilities. 46.825. Operation and maintenance of plumbing facilities. MOBILE WATER TANK AND MOBILE FOOD
FACILITY WATER TANK
46.841. Materials used in construction of mobile water tanks and mobile food facility water tanks. 46.842. Design and construction of mobile water tanks and mobile food facility water tanks. 46.843. Numbers and capacities of mobile water tanks and mobile food facility water tanks. 46.844. Operation and maintenance of mobile water tanks and mobile food facility water tanks. SEWAGE, OTHER LIQUID WASTE AND RAINWATER
46.861. Capacity and drainage of a sewage holding tank in a mobile food facility. 46.862. Retention, drainage and delivery of sewage, other liquid waste and rainwater. 46.863. Disposal of sewage and nonsewage. REFUSE, RECYCLABLES AND RETURNABLES
46.881. Storage areas and receptacles for refuse, recyclables and returnables: materials, design, construction and installation. 46.882. Storage areas and receptacles for refuse, recyclables and returnables: numbers and capacities. 46.883. Location of storage areas, redeeming machines, receptacles and waste handling units. 46.884. Operation and maintenance of storage areas, redeeming machines, receptacles and waste handling units. 46.885. Removal of refuse, recyclable and returnables. 46.886. Facilities for disposal and recycling refuse, recyclables and returnables.
WATER § 46.801. Sources of drinking water.
Drinking water shall be obtained from an approved source that is either of the following:
(1) A public water system.
(2) A nonpublic water system that is constructed, maintained and operated in accordance with 25 Pa. Code Chapter 109 (relating to safe drinking water). For the purpose of approval of a nonpublic water system that serves a food facility, a nonpublic water system shall be required to conform to the construction, maintenance and operation requirements established for a transient noncommunity water system as defined in 25 Pa. Code Chapter 109.
§ 46.802. Drinking water system flushing and disinfection.
A drinking water system shall be flushed and disinfected before being placed in service after construction, repair, or modification and after an emergency situation, such as a flood, that may introduce contaminants to the system.
§ 46.803. Bottled drinking water.
Bottled drinking water used or sold in a food facility shall be obtained from approved sources in accordance with 25 Pa. Code Chapter 109 (relating to safe drinking water).
§ 46.804. Quality of water.
(a) Standards for drinking water. Except as specified in subsection (b), water obtained from either a public water system or a nonpublic water system for use in a food facility shall meet the quality standards for public drinking water established in 25 Pa. Code Chapter 109 (relating to safe drinking water).
(b) Nondrinking water.
(1) A nondrinking water supply shall be used only if approved by the Department.
(2) Nondrinking water shall be used only for nonculinary purposes such as air conditioning, nonfood equipment cooling, fire protection and irrigation.
(c) Sampling of water from nonpublic water systems. Except when used as nondrinking water as specified in subsection (b), water from a nonpublic water system shall be sampled and tested for contamination at the same frequency and for the same contaminants as established in 25 Pa. Code Chapter 109 for a transient noncommunity public water system that serves 25 people daily. All analytical work must be performed in accordance with 25 Pa. Code Chapter 109.
(d) Sample report for nonpublic water system to be retained at food facility. If a food facility receives all of its drinking water from a nonpublic water system, the results from all required self-monitoring samples collected during the previous 12 months or, if less frequent than annual monitoring is approved by the Department for the facility, the most recent sample report for the nonpublic water system shall be retained on file in the food facility. Food facilities that use a Department of Environmental Protection approved self-contained public water system shall maintain test result records in accordance with 25 Pa. Code Chapter 109.
§ 46.805. Quantity and availability of water: capacity and pressure.
(a) Capacity.
(1) The water source and system shall be of sufficient capacity to meet the peak water demands of the food facility.
(2) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food facility.
(b) Pressure. Water under pressure shall be provided to all fixtures, equipment and nonfood equipment that are required to use water except that water supplied as specified in § 46.806(b)(1) and (2) (relating to distribution, delivery and retention of water) to a temporary food facility or in response to a temporary interruption of a water supply need not be under pressure.
§ 46.806. Distribution, delivery and retention of water.
(a) Delivery system. Water shall be received from the source through the use of one or more of the following:
(1) A properly constructed and maintained service connection or lateral from a public water system that is approved by the Department of Environmental Protection in accordance with 25 Pa. Code Chapter 109 (relating to safe drinking water).
(2) One or more of the following that shall be constructed, maintained and operated in accordance with 25 Pa. Code Chapter 109:
(i) Nonpublic water main, water pumps, pipes, hoses, connections and other appurtenances.
(ii) Water transport vehicles.
(iii) Water containers.
(b) Alternative water supply. Water meeting the applicable requirements in §§ 46.801--46.805 and subsection (a) shall be made available for a mobile facility, for a temporary food facility without a permanent water supply, and for a food facility with a temporary interruption of its water supply through one or more of the following sources:
(1) A supply of containers of commercially bottled drinking water.
(2) One or more closed portable water containers.
(3) An enclosed vehicular water tank.
(4) An on-premises water storage tank.
(5) Piping, tubing or hoses connected to an adjacent approved source.
PLUMBING SYSTEM § 46.821. Approved materials to be used in plumbing systems.
(a) Approved materials required. A plumbing system and hoses conveying water shall be constructed and repaired with approved materials according to the Pennsylvania Construction Code Act.
(b) Safe materials for water filters. A water filter shall be made of safe materials.
§ 46.822. Design, construction and installation of plumbing systems.
(a) Approved system and cleanable fixtures.
(1) A plumbing system shall be designed, constructed and installed according to the Pennsylvania Construction Code Act.
(2) A plumbing fixture such as a handwashing facility, toilet for urinal shall be easily cleanable.
(b) Handwashing facility: installation.
(1) A handwashing lavatory shall be equipped to provide water at a temperature of at least 32°C (90°F) through a mixing valve or combination faucet.
(2) A steam mixing valve may not be used at a handwashing lavatory.
(3) A self-closing, slow-closing or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
(4) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
(c) Air gap requirement for backflow prevention. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
(d) Design standard for backflow prevention device. A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection and testing for that specific application and type of device.
(e) Design of conditioning device. A water filter, screen and other water conditioning device installed on water lines shall be designed to facilitate disassembly for periodic servicing and cleaning. A water filter element shall be of the replaceable type.
§ 46.823. Numbers and capacities of plumbing facilities.
(a) Handwashing facilities.
(1) Except as specified in paragraphs (2) and (3), at least one handwashing lavatory--and a number of handwashing lavatories necessary for their convenient use by employees in areas specified in § 46.824(a) (relating to location and placement of plumbing facilities) shall be provided.
(2) If approved by the Department and capable of removing the types of soils encountered in the food operations involved, automatic handwashing facilities may be substituted for handwashing lavatories in a food facility that has at least one handwashing lavatory.
(3) If approved by the Department, when food exposure is limited and handwashing lavatories are not conveniently available, such as in some mobile or temporary food facilities or at some vending machine locations, employees may use chemically treated towelettes for handwashing.
(b) Toilets and urinals. At least one toilet and not fewer than the toilets (and urinals, if used) required by the Department or the Department of Labor and Industry shall be provided.
(c) Utility sink. At least one utility sink or one curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste.
(d) Backflow prevention device: when required. A plumbing system shall be installed to preclude backflow of a solid, liquid or gas contaminant into the water supply system at each point of use at the food facility, including on a hose bib if a hose is attached, or on a hose bib if a hose is not attached and backflow prevention is required by 25 Pa. Code Chapter 109 (relating to safe drinking water), by doing either of the following:
(1) Providing an air gap as specified in § 46.822(c) (relating to design, construction and installation of plumbing systems).
(2) Installing an approved backflow prevention device as specified in § 46.822(d).
§ 46.824. Location and placement of plumbing facilities.
(a) Handwashing facilities. A handwashing facility shall be located as follows:
(1) In food preparation, food dispensing and warewashing areas to allow convenient use by employees.
(2) In, or immediately adjacent to, toilet rooms.
(b) Location of backflow prevention device. A backflow prevention device shall be located so that it may be serviced and maintained.
(c) Location of conditioning device. A water filter, screen and other water-conditioning device installed on water lines shall be located to facilitate disassembly for periodic servicing and cleaning.
§ 46.825. Operation and maintenance of plumbing facilities.
(a) Using a handwashing facility.
(1) A handwashing facility shall be maintained so that it is accessible at all times for employee use.
(2) A handwashing facility may not be used for purposes other than handwashing.
(3) An automatic handwashing facility shall be used in accordance with manufacturer's instructions.
(b) Cross connection prohibited.
(1) Except for firefighting, a person may not create a cross connection by connecting a pipe or conduit between the drinking water system and a nondrinking water system or a water system of unknown quality.
(2) The piping of a nondrinking water system shall be durably identified so that it is readily distinguishable from piping that carries drinking water.
(c) Scheduling inspection and service for a water system device. A device such as a water treatment device or backflow preventer shall be scheduled for inspection and service, in accordance with manufacturer's instructions and as necessary to prevent device failure based on local water conditions, and records demonstrating inspection and service shall be maintained by the person in charge.
(d) Cleaning the water reservoir of water devices such as fogging devices.
(1) A reservoir that is used to supply water to a device such as a produce fogger shall be both of the following:
(i) Maintained in accordance with manufacturer's specifications.
(ii) Cleaned in accordance with manufacturer's specifications or according to the procedures specified in paragraph (2), whichever is more stringent.
(2) Cleaning procedures shall include at least the following steps and shall be conducted at least once a week:
(i) Draining and complete disassembly of the water and aerosol contact parts.
(ii) Brush-cleaning the reservoir, aerosol tubing and discharge nozzles with a suitable detergent solution.
(iii) Flushing the complete system with water to remove the detergent solution and particulate accumulation.
(iv) Rinsing by immersing, spraying or swabbing the reservoir, aerosol tubing and discharge nozzles with at least 50 mg/L (ppm) hypochlorite solution.
(e) System maintained in good repair. A plumbing system shall be repaired according to the Pennsylvania Construction Code Act, and shall be maintained in good repair.
MOBILE WATER TANK AND MOBILE FOOD FACILITY WATER TANK § 46.841. Materials used in construction of mobile water tanks and mobile food facility water tanks.
Materials that are used in the construction of a mobile water tank, mobile food facility water tank and appurtenances shall be the following:
(1) Safe.
(2) Durable, corrosion-resistant and nonabsorbent.
(3) Finished to have a smooth, easily cleanable surface.
§ 46.842. Design and construction of mobile water tanks and mobile food facility water tanks.
(a) Requirement: enclosed system sloped to drain. A mobile water tank shall be the following:
(1) Enclosed from the filling inlet to the discharge outlet.
(2) Sloped to an outlet that allows complete drainage of the tank.
(b) Requirement: inspection and cleaning port protected and secured. If a water tank is designed with an access port for inspection and cleaning, the opening shall be in the top of the tank and both of the following:
(1) Flanged upward at least 13 mm (1/2 inch).
(2) Equipped with a port cover assembly that is both of the following:
(i) Provided with a gasket and a device for securing the cover in place.
(ii) Flanged to overlap the opening and sloped to drain.
(c) ''V'' type threads: use limitation. A fitting with ''V'' type threads on a water tank inlet or outlet shall be allowed only when a hose is permanently attached.
(d) Requirement: tank vent protected. If provided, a water tank vent shall terminate in a downward direction and shall be covered with the following, as applicable:
(1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screen or equivalent when the vent is in a protected area.
(2) A protective filter when the vent is in an area that is not protected from windblown dirt and debris.
(e) Requirement: inlet and outlet sloped to drain. A water tank and its inlet and outlet shall be sloped to drain, and a water tank inlet shall be positioned so that it is protected from contaminants such as waste discharge, road dust, oil or grease.
(f) Hose: construction and identification. A hose used for conveying drinking water from a water tank shall be all of the following:
(1) Safe.
(2) Durable, corrosion-resistant and nonabsorbent.
(3) Resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
(4) Finished with a smooth interior surface.
(5) Clearly and durably identified as to its use if not permanently attached.
§ 46.843. Numbers and capacities of mobile water tanks and mobile food facility water tanks.
(a) Filter requirement where compressed air pressurizes the water tank system. A filter that does not pass oil or oil vapors shall be installed in the air supply line between the compressor and drinking water system when compressed air is used to pressurize the water tank system.
(b) Protective cover or device. A cap and keeper chain, closed cabinet, closed storage tube or other approved protective cover or device shall be provided for a water inlet, outlet and hose.
(c) Mobile food facility tank inlet. A mobile food facility's water tank inlet shall be both of the following:
(1) 19.1 mm (3/4 inch) in inner diameter or less.
(2) Provided with a hose connection of a size or type that will prevent its use for any other service.
§ 46.844. Operation and maintenance of mobile water tanks and mobile food facility water tanks.
(a) System flushing and disinfection. A water tank, pump, and hoses shall be flushed and sanitized before being placed in service after construction, repair, modification and periods of nonuse.
(b) Preventing backflow while using a pump and hoses. A person shall operate a water tank, pump and hoses so that backflow and other contamination of the water supply are prevented.
(c) Protecting inlet, outlet and hose fitting. If not in use, a water tank and hose inlet and outlet fitting shall be protected using a cover or device as specified in § 46.843(b) (relating to numbers and capacities of mobile water tanks and mobile food facility water tanks).
(d) Tank, pump and hoses, dedication. A water tank, pump and hoses used for conveying drinking water shall be used for no other purpose, except that water tanks, pumps and hoses approved for liquid foods may be used for conveying drinking water if they are cleaned and sanitized before they are used to convey water.
SEWAGE, OTHER LIQUID WASTE AND RAINWATER § 46.861. Capacity and drainage of a sewage holding tank in a mobile food facility.
A sewage holding tank in a mobile food facility shall be both of the following:
(1) Sized 15 % larger in capacity than the water supply tank.
(2) Sloped to a drain that is 25 mm (1 inch) in inner diameter or greater, equipped with a shut-off valve.
§ 46.862. Retention, drainage and delivery of sewage, other liquid waste and rainwater.
(a) Facility drainage system. Food facility drainage systems, including grease traps, that convey sewage shall be designed and installed as specified in § 46.822(a) (relating to design, construction and installation of plumbing systems).
(b) Backflow prevention.
(1) Except as specified in paragraphs (2) and (3), a direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment or utensils are placed.
(2) If allowed under the Pennsylvania Construction Code Act, a warewashing machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap.
(3) If allowed under the Pennsylvania Construction Code Act, a warewashing or culinary sink may have a direct connection.
(c) Grease trap. If used, a grease trap shall be located to be easily accessible for cleaning.
(d) Conveying sewage. Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system, including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses and connections that are constructed, maintained and operated according to the Pennsylvania Construction Code Act.
(e) Removing mobile food facility wastes. Sewage and other liquid wastes shall be removed from a mobile food facility at an approved waste servicing area or by a sewage transport vehicle in such a way that a public health hazard or nuisance is not created.
(f) Flushing a waste retention tank. A tank for liquid waste retention shall be thoroughly flushed and drained in a sanitary manner during the servicing operation.
§ 46.863. Disposal of sewage and nonsewage.
(a) Disposal of sewage. Sewage shall be disposed through an approved facility that is either of the following:
(1) A public sewage treatment plant.
(2) An individual sewage disposal system that is sized, constructed, maintained, and operated according to the Pennsylvania Construction Code Act.
(b) Other liquid wastes and rainwater. Condensate drainage and other nonsewage liquids and rainwater shall be drained from point of discharge to disposal according to the Pennsylvania Construction Code Act.
REFUSE, RECYCLABLES AND RETURNABLES § 46.881. Storage areas and receptacles for refuse, recyclables and returnables: materials, design, construction and installation.
(a) Indoor storage area. If located within the food facility, a storage area for refuse, recyclables and returnables shall meet the requirements specified in §§ 46.901, 46.921 and 46.922(e) and (f) (relating to indoor areas of food facilities: surface characteristics; cleanability of floors, walls and ceilings; and functionality of various physical features of a food facility).
(b) Outdoor storage surface. An outdoor storage surface for refuse, recyclables and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable and sloped to drain.
(c) Outdoor enclosure. If used, an outdoor enclosure for refuse, recyclables and returnables shall be constructed of durable and cleanable materials.
(d) Receptacles. Receptacles and waste handling units for refuse, recyclables and returnables and for use with materials containing food residue shall be durable, cleanable, insect- and rodent-resistant, leakproof and nonabsorbent. Plastic bags and wet strength paper bags may be used to line receptacles for storage inside the food facility, or within closed outside receptacles.
(e) Receptacles in vending machines. A refuse receptacle may not be located within a vending machine, except that a receptacle for beverage bottle crown closures may be located within a vending machine.
(f) Outside receptacles.
(1) Receptacles and waste handling units for refuse, recyclables and returnables used with materials containing food residue and used outside the food facility shall be designed and constructed to have tight-fitting lids, doors or covers.
(2) Receptacles and waste handling units for refuse and recyclables such as an onsite compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.
§ 46.882. Storage areas and receptacles for refuse, recyclables and returnables: numbers and capacities.
(a) Storage areas, rooms and receptacles: capacity and availability.
(1) An inside storage room and area and outside storage area and enclosure, and receptacles shall be of sufficient capacity to hold refuse, recyclables and returnables that accumulate.
(2) A receptacle shall be provided in each area of the food facility or premises where refuse is generated or commonly discarded, or where recyclables or returnables are placed.
(3) If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory or group of adjacent lavatories.
(b) Toilet room receptacle for sanitary napkins. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
(c) Cleaning implements and supplies. Suitable cleaning implements and supplies (such as high-pressure pumps, hot water, steam and detergent) shall be provided as necessary for effective cleaning of receptacles and waste handling units for refuse, recyclables and returnables, except that approved off-premises-based cleaning services may be used if on-premises cleaning implements and supplies are not provided.
§ 46.883. Location of storage areas, redeeming machines, receptacles and waste handling units.
(a) General requirement. An area designated for refuse, recyclables, returnables and--except as specified in subsection (b)--a redeeming machine for recyclables or returnables shall be located so that it is separate from food, equipment, utensils, linens, and single-service and single-use articles and a public health hazard or nuisance is not created.
(b) Redeeming machine. A redeeming machine may be located in the packaged food storage area or consumer area of a food facility if food, equipment, utensils, linens, and single-service and single-use articles are not subject to contamination from the machines and a public health hazard or nuisance is not created.
(c) Receptacles. The location of receptacles and waste handling units for refuse, recyclables and returnables may not create a public health hazard or nuisance or interfere with the cleaning of adjacent space.
§ 46.884. Operation and maintenance of storage areas, redeeming machines, receptacles and waste handling units.
(a) Storing refuse, recyclables and returnables. Refuse, recyclables and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents.
(b) Keeping areas, enclosures and receptacles in good repair. Storage areas, enclosures and receptacles for refuse, recyclables and returnables shall be maintained in good repair.
(c) Outside storage prohibitions.
(1) Except as specified in paragraph (2), refuse receptacles not meeting the requirements specified in § 46.881(d) (relating to storage areas and receptacles for refuse, recyclables and returnables: materials, design, construction and installation) (such as receptacles that are not rodent-resistant, unprotected plastic bags and paper bags, or baled units that contain materials with food residue) may not be stored outside.
(2) Cardboard or other packaging material that does not contain food residues and that is awaiting regularly scheduled delivery to a recycling or disposal site may be stored outside without being in a covered receptacle if it is stored so that it does not create a rodent harborage problem.
(d) Covering receptacles. Receptacles and waste handling units for refuse, recyclables and returnables shall be kept covered as follows:
(1) Inside the food facility if the receptacles and units are filled or contain food residue and are not in continuous use.
(2) With tight-fitting lids or doors if kept outside the food facility.
(e) Using drain plugs. Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
(f) Maintaining refuse areas and enclosures. A storage area and enclosure for refuse, recyclables or returnables shall be maintained free of unnecessary items, as specified in § 46.981(n) (relating to premises, structures, attachments and fixtures: methods), and clean.
(g) Cleaning receptacles.
(1) Receptacles and waste handling units for refuse, recyclables and returnables shall be thoroughly cleaned in a way that does not contaminate food, equipment, utensils, linens, or single-service and single-use articles, and waste water shall be disposed of as specified in § 46.862(e) (relating to retention, drainage and delivery of sewage, other liquid waste and rainwater).
(2) Soiled receptacles and waste handling units for refuse, recyclables and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
§ 46.885. Removal of refuse, recyclable and returnables.
(a) Frequency. Refuse, recyclables and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.
(b) Receptacles or vehicles. Refuse, recyclables and returnables shall be removed from the premises by way of either of the following:
(1) Portable receptacles adequately constructed and maintained to contain the refuse, recyclables or returnables placed therein.
(2) A transport vehicle adequately constructed and maintained to contain the refuse, recyclables or returnables transported therein.
§ 46.886. Facilities for disposal and recycling refuse, recyclables and returnables.
Solid waste not disposed of through the sewage system such as through grinders and pulpers shall be recycled or disposed of in an approved public or private community recycling or refuse facility; or solid waste shall be disposed of in an individual refuse facility such as a lawfully-operated landfill or incinerator.
Subchapter F. PHYSICAL FACILITIES MATERIALS FOR CONSTRUCTION AND REPAIR
Sec.
46.901. Indoor areas of food facilities: surface characteristics. 46.902. Outdoor areas of food facilities: surface characteristics. DESIGN, CONSTRUCTION AND INSTALLATION
46.921. Cleanability of floors, walls and ceilings. 46.922. Functionality of various physical facilities of a food facility. NUMBERS AND CAPACITIES
46.941. Handwashing facilities: numbers and capacities. 46.942. Toilets and urinals: numbers and capacities. 46.943. Lighting: intensity. 46.944. Mechanical ventilation as needed. 46.945. Requirement and designation of dressing areas and storage areas. 46.946. Utility sinks. LOCATION AND PLACEMENT
46.961. Handwashing facilities: located for convenience. 46.962. Toilet rooms: located for convenience. 46.963. Employee accommodations: located to prevent contamination. 46.964. Distressed merchandise: segregated. 46.965. Refuse, recyclables and returnables: receptacles, waste handling units and designated storage areas. MAINTENANCE AND OPERATION
46.981. Premises, structures, attachments and fixtures: methods. 46.982. Limitations on animals.
MATERIALS FOR CONSTRUCTION AND REPAIR § 46.901. Indoor areas of food facilities: surface characteristics.
(a) General requirement. Except as specified in subsection (b), materials for indoor floor, wall and ceiling surfaces of a food facility under conditions of normal use shall be all of the following:
(1) Smooth, durable and easily cleanable for areas where food facility operations are conducted.
(2) Closely woven and easily cleanable carpet for carpeted areas.
(3) Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food facility servicing areas, and areas subject to flushing or spray cleaning methods.
(b) Exception for a temporary food facility.
(1) If graded to drain, a floor in a temporary food facility may be concrete, machine-laid asphalt, or dirt or gravel if it is covered with mats, removable platforms, duckboards, or other suitable approved materials that are effectively treated to control dust and mud.
(2) Walls and ceilings in a temporary food facility shall be constructed of a material that protects the interior from the weather and windblown dust and debris.
§ 46.902. Outdoor areas of food facilities: surface characteristics.
(a) Walking and driving areas. The outdoor walking and driving areas of a food facility shall be surfaced with concrete, asphalt, or gravel or other materials that have been effectively treated to minimize dust, facilitate maintenance, and prevent muddy conditions.
(b) Exterior surfaces. Exterior surfaces of food facility buildings and mobile food facilities shall be of weather-resistant materials and shall comply with the Pennsylvania Construction Code Act.
(c) Certain outdoor storage areas. Outdoor storage areas of a food facility used for storing refuse, recyclables or returnables shall be of materials specified in § 46.525(b) and (c) (relating to storage areas and receptacles for refuse, recyclables and returnables: materials, design, construction and installation).
DESIGN, CONSTRUCTION AND INSTALLATION § 46.921. Cleanability of floors, walls and ceilings.
(a) General requirement. Except as specified in subsection (d), the floors, floor coverings, walls, wall coverings and ceilings of a food facility shall be designed, constructed and installed so they are smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
(b) Utility lines.
(1) Utility service lines and pipes in a food facility may not be unnecessarily exposed.
(2) Exposed utility service lines and pipes in a food facility shall be installed so they do not obstruct or prevent cleaning of the floors, walls or ceilings.
(3) Exposed horizontal utility service lines and pipes in a food facility may not be installed on the floor.
(c) Floor and wall junctures: coved, and enclosed or sealed.
(1) In food facilities in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (1/32 inch).
(2) The floors in food facilities in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and sealed.
(d) Floor carpeting: restrictions and installation.
(1) A floor covering such as carpeting or similar material may not be installed as a floor covering in food preparation areas, walk-in refrigerators, warewashing areas, toilet room areas where handwashing lavatories, toilets and urinals are located, refuse storage rooms, or other areas where the floor is subject to moisture, flushing or spray cleaning methods.
(2) If carpeting is installed as a floor covering in areas other than those specified in paragraph (1), it shall be both of the following:
(i) Securely attached to the floor with a durable mastic, by using a stretch and tack method, or by another method.
(ii) Installed tightly against the wall under the coving or installed away from the wall with a space between the carpet and the wall and with the edges of the carpet secured by metal stripping or some other means.
(e) Floor covering: mats and duckboards. Mats and duckboards in a food facility shall be designed to be removable and easily cleanable.
(f) Wall and ceiling coverings and coatings.
(1) Wall and ceiling covering materials in a food facility shall be attached so that they are easily cleanable.
(2) Except in areas used only for dry storage, concrete, porous blocks or bricks used for indoor wall construction in a food facility shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
(g) Attachments to walls and ceilings. Attachments to walls and ceilings (such as light fixtures, mechanical room ventilation system components, vent covers, wall mounted fans, decorative items and other attachments) in a food facility shall be easily cleanable, except that in a consumer area of a food facility, wall and ceiling surfaces and decorative items and attachments that are provided for ambiance need not meet this requirement if they are kept clean.
(h) Studs, joists and rafters in walls and ceilings. Studs, joists and rafters in a food facility may not be exposed in areas subject to moisture. This requirement does not apply to temporary food facilities.
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