Section R392-106-6 - Construction and Maintenance Requirements(1) The operator shall ensure that: (a) materials for use on indoor floor, wall, and ceiling surfaces of a microenterprise home kitchen are smooth, durable, and easily cleanable for areas where food is stored, prepared, or held under temperature control;(b) if used, mats and duckboards are designed to be removable and easily cleanable;(c) physical facilities are maintained in good repair;(d) physical facilities are cleaned as often as necessary to keep them clean and free of debris;(e) the interior of a microenterprise home kitchen is well lit by natural or artificial light whenever food is being prepared;(f) linens used for the microenterprise home kitchen are stored and laundered separately from household laundry and that soiled laundry is stored to prevent contamination of food and equipment; and(g) a microenterprise home kitchen has:(i) at least one handwashing station installed with running hot water and cold water under pressure: (A) provided with: (I) hand cleaning liquid, powder, or bar soap; and(II) individual, disposable hand towels or other hand drying equipment as approved by the local health officer, and;(B) conveniently located in:(I) the food preparation area; (II) the warewashing area; and(ii) a properly maintained kitchen sink installed with running hot water and cold water under pressure; and(iii) a toilet room that is: (A) available to employees during all hours of operation; and(B) equipped with proper handwashing facilities as described in Subsection (1)(g)(i).(2) A toilet room sink and a kitchen sink may be used as a handwashing station when properly equipped, as required in Subsection (1)(g)(i), and the installation of an additional sink is not required.Utah Admin. Code R392-106-6
Adopted by Utah State Bulletin Number 2021-23, effective 11/16/2021