N.J. Admin. Code § 8:24-6.5

Current through Register Vol. 56, No. 24, December 18, 2024

Section 8:24-6.5 - Maintenance and operation

(a) The physical facilities shall be maintained in good repair.

(b) The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed such as after closing. This requirement does not apply to cleaning that is necessary due to a spill or other accident.

(c) Only dustless methods of cleaning shall be used, such as wet cleaning, vacuum cleaning, mopping with treated dust mops, or sweeping using a broom and dust-arresting compounds, except that spills or drippage on floors that occur between normal floor cleaning times may be cleaned:

1. Without the use of dust-arresting compounds; and

2. In the case of liquid spills or drippage, with the use of a small amount of absorbent compound such as sawdust or diatomaceous earth applied immediately before spot cleaning.

(d) Intake and exhaust air ducts shall be cleaned and filters changed so that they are not a source of contamination by dust, dirt, and other materials. If vented to the outside, ventilation systems shall not create a public health hazard or nuisance or unlawful discharge.

(e) Food preparation sinks, handwashing sinks, and warewashing equipment shall not be used for the cleaning of maintenance tools, the preparation or holding of maintenance materials, or the disposal of mop water and similar liquid wastes.

(f) After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.

(g) Sawdust, wood shavings, granular salt, baked clay, diatomaceous earth, or similar materials shall not be used on floors, except as specified in (c)1 and 2 above.

(h) Dressing rooms shall be used by employees if the employees regularly change their clothes in the establishment. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.

(i) Maintenance tools such as brooms, mops, vacuum cleaners, and similar items shall be stored:

1. So that they do not contaminate food, equipment, utensils, linens, and single-service and single-use articles; and

2. In an orderly manner that facilitates cleaning the area used for storing the maintenance tools.

(j) The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is non-functional or no longer used, and litter.

(k) Requirements for prohibiting animals shall include the following:

1. Live animals shall not be allowed on the premises of a retail food establishment, except as specified in (k)2 and 3 below.

2. Live animals may be allowed in the following situations if the contamination of food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles cannot result:

i. Edible fish or decorative fish in aquariums, shellfish or crustacea on ice or under refrigeration, and shellfish and crustacea in display tank systems;

ii. Patrol dogs accompanying police or security officers in offices and dining, sales, and storage areas, and sentry dogs running loose in outside fenced areas;

iii. In areas that are not used for food preparation such as dining and sales areas, service animals such as guide dogs that are trained to assist an employee or other person who is handicapped, are controlled by the handicapped employee or person, and are not allowed to be on seats or tables; and

iv. Pets in the common dining areas of group residences at times other than during meals if effective partitioning and self-closing doors separate the common dining areas from food storage or food preparation areas; if condiments, equipment, and utensils are stored in enclosed cabinets or removed from the common dining areas when pets are present; and if dining areas including tables, countertops, and similar surfaces are effectively cleaned before the next meal service.

3. Live or dead fish bait may be stored if contamination of food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles cannot result.

N.J. Admin. Code § 8:24-6.5