RULES OF THE FLORIDA HOTEL AND RESTAURANT COMMISSION CHAPTER GENERAL Definitions Licenses; requirements, revocation

Transcription

1 Supp. #10 GENERAL CHAPTER Definitions Licenses; requirements, revocation RULES OF THE FLORIDA HOTEL AND RESTAURANT COMMISSION CHAPTER GENERAL Definitions.-For the purpose of this chapter, the following words shall have the meanings indicated, (unless the context does not permit such meaning) : (1) Adulterated-Food shall be deemed to be adulterated in accordance with provisions of , F. S. (2) Apartment-As provided in (l)(f), F. S. (3) Apartment hotel-as provided in (1) (b), F. S. (4) Apartment motel-as provided in (l)(d), F. S. (5) Approved-Acceptable to the Commissioner or the health authority following a determination as to conformance with appropriate standards and good public health practice. (6) Architect-An architect registered and licensed to practice in Florida. (7) Building-Same as "Establishment." (8) Caterer-Any food service establishment where food or drink is prepared for service elsewhere. Included are catering kitchens, commissaries and places which provide multi-use eating or drinking utensils with or without charge. (9) Closed-Free of openings large enough to permit the entrance of vermin. (10) Commissioner-The Hotel and Restaurant Commissioner appointed pursuant to , F. S., and his designated supervising architects, engineers, agents, representatives and employees, as the context permits. (11) Construct or construction-erection or remodeling of an establishment. (12) Construction plans-detailed drawings, scale drawings, specifications and other information required to be submitted for approval. (13) Cooperative apartment--a multi-unit apartment building which is owned and operated entirely by the tenants, no part of which is rented or leased to the public. (Also co-op.) If prior to construction, and at any time during the life of the building certain accommodations are rented, leased or owned by people other than the tenants, said apartment build General requirements renewal, Safety requirements Fatalities 1 ing becomes an apartment house, and the entire building must be made to conform to the rules of the commissioner. (14) Corrosion-resistant-Those materials which maintain their original surface characteristic under prolonged influence of foods, cleaning compounds and sanitizing solutions. (15) Counter service-a counter or bar used as a space where the public is served and allowed to eat. The said counter at the option of the owner may be provided with seats. (See seating capacity) (16) Curb service or drive-in-a food establishment which serves or dispenses food to vehicles parked on its premises adjacent to its building is said to provide curb service. (17) Dining room-any building or part thereof, or any room or part thereof, in which food is dispensed or served. (See room) (18) Dormitory-A room having separate sleeping accommodations for more than four persons. (19) Easily ' cleanable-a surface that is readily accessible and of such material, finish, and so fabricated that residue may be completely removed by normal cleaning methods. (20) Employee-Any person working in or for a food service establishment who engages in food preparation or service, who transports food or food container, or who comes in contact with any utensil or equipment, or who works in a public lodging establishment. (21) Engineer-An engineer registered and licensed to practice in Florida. (22) Equipment-All stoves, ranges, hoods, meatblocks, tables, counters, cabinets, refrigerators, freezers, sinks, dishwashing machines, steam tables and similar items, other than utensils, used in the operation of a food service establishment. (23) Erection-Creating or building a new establishment. (24) Establishment-Any structure or part thereof which is used, maintained, intended for use, converted for use or advertised as a public lodging or food service establishment and within the jurisdiction or authority of the commissioner.

2 CHAPTER GENERAL Supp. #10 (25) Food-Any raw, cooked or processed edible substance, beverage or ingredient used or intended for use in whole, or in part, for human consumption. (26) Food contact surfaces-those surfaces of equipment and utensils with which food may come in contact, or which drain back onto surfaces normally in contact with food. (27) Health authority-the state health officer or the director of a county health unit or their authorized representatives. (28) Hotel-As provided in (1) (a), F.S. (29) Inspection fee-as provided in , F. S., for annual license fees and based on room count or seating capacity, or other type of service offered, as the case may be. Where the number of rooms or the amount of seating capacity is to be increased by remodeling, the inspection fee shall be based on that provided for annual license fees for the number of rooms or seating capacity to be added. (30) Kitchen-Any building or part of a building, and any room or part of room in which food is cpoked or prepared. (31) License fees-as provided in , F. S., and based on room count, seating capacity, or other type of service offered, as the case may be. (32) Migrant labor housing-one (1) or more buildings or structures, trailers, or vehicles, together with the land appertaining thereto, established, operated or used as living quarters for seasonal, temporary or migrant workers, provided they are public lodging establishments, are not located within the farm, and the laborer pays rent. This definition shall not apply to forestry or tobacco farm operation. (33) Misbranded-Food shall be deemed to be misbranded in accordance with provisions of , F. s. (34) Mobile food dispensing vehicle-any food service establishment which is selfpropelled or otherwise movable from place to place. (35) Motel-As provided in (1) (c), F.S. (36) Resort motel, beach motel, fishing camp motel-as provided in (1) (e), F.S. (37) Owner-A person, firm or corporation (including a duly authorized agent, attorney, guardian, conservator, personal representative or trustee), who, or which, owns or controls the property; or in case of leased premises, the legal holder or lessee of the lease contract or his legal representative, assign or successor, which property or premises is used for an establishment. 2 (38) Perishable food-any food or such type or in such condition as may spoil; provided, that foods which are in hermatically sealed containers processed by heat to prevent spoilage and properly packaged dehydrated, dry or powdered foods so low in moisture content as to preclude development of microorganisms shall not be considered to be readily perishable. (39) Permit-Commissioner's authorization to construct an establishment. (40) Permit fee-as provided in (4), F. S., for architect's remittance fee and based OJl room count or seating capacity, or other type of service offered, as provided in , F. S. Where the number of rooms or the amount of seating capacity is to be increased by remodeling, the permit fee shall be based on that provided for annual license fees for the number of rooms or seating capacity to be 'added. (41) Person-Any individual, partnership, firm, company, corporation, trustee, association, or any public or private entity as the context permits. (42) Potentially hazardous food-any perishable food which consists in whole or in part of milk or milk products, eggs, meat, poultry, fish, shellfish or other ingredients capable of supporting rapid and progressive growth of infectious or toxigenic microorganisms. (43) Public food service establishment-as defined in (2) F. S., and including vending machine as herein defined. (44) Public lodging establishment-as defined in (1), F. S. (45) Remodeling-Any change of, work on, or additions to any existing establishment as to the arrangement of the structure or structural parts, or electrical, plumbing or mechanical systems, but excluding repairs. Where any system (electrical, plumbing, or mechanical) is to be repaired by replacement of 50% or more of the system, the whole system shall be made to conform to the requirements provided for the system. If an existing building is damaged by fire or otherwise in excess of fifty per cent of its then physical value before such damage is repaired, it shall be made to conform to the requirements of this code for new buildings. If the cost of such alterations or repairs, or the amount of such damage, is more than twenty-five but not more than fifty per cent of t~e then physical value of the building, the portions to be altered or repaired shall be made to conform to the requirements of this code for new buildings to such extent as the commissioner may determine. (46) Repair-The replacement of existing

3 Supp. #72 GENERAL CHAPTER work with the same kind of material used in the existing work, but excluding additional work that would change the structural safety of the building, or that would affect or change required exit facilities, a vital element of an elevator, plumbing, gas piping, wiring or heating installations, or that would be in violation of a provision of law or ordinance. The term "repair" or "repairs" shall not apply to any change of construction. (47) Restaurant-As provided in (2) (a) (b), F. S. (48) Retirement housing-single or multiple buildings where boarding and lodging accommodations: are offered to retirees including various types lof related services, and licensed by the Hotel and Restaurant Commission. (49) Room-Every compartment in a hotel, apartment house, rooming house, motor court or trailer court, including parlors, dining rooms, sleeping porches, kitchens, offices, sample rooms, living rooms, sleeping room; but not including halls, bathrooms, toilet rooms, closets, pantries or store rooms. And in an apartment having no designated dining room, any dining space wherever located shall be classed as a dining room. (50) Room count-the system of counting rooms to determine fees for licenses, architect's inspection and construction permits, as used by the Hotel and Restaurant Commission, is as follows: Room Count Bedroom 1 Living Room 1 Dining Room 1 Dining Space 1 Remarks Bathrooms, dressing rooms and closets are not counted. Where only dining space is provided as a part of another room, this space must be counted. Kitchen 1 This is counted wherever cooking facilities are provided. Misc. Room 1 All rooms not scheduled each above other than utility, or janitor's closets, toilets or service rooms, halls and vestibules. A space used for several of the above functions shall in no instance be counted as more than two (2) rooms; except that in dormi,tory-type rooms, every 100 square feet of floor area, wherein sleeping accommodations are furnished, shall be counted as one room. Rooms occupied by owners, managers or the agents of the owners of premises shall be inspected, and shall be counted in order to determine the fees due. (51) Rooming houses, guest houses, cabinsas provided in (1) (g), F.B. (52) Safe temperatures-temperatures of forty degrees fahrenheit (40 F.) or below, and one hundred-fifty degrees fahrenheit (150 F.) or above, as applied to potentially hazardous foods. (53) Sanitize-The effective bactericidal treatment of clean surfaces of equipment and utensils by an approved process which destroys microorganisms, including pathogens. (54) Sealed-Free of cracks or other junctures or openings which permit the entry or passage of moisture. (55) Seating capacity-the number of persons that may be accommodated in a public food service establishment as provided in (3), F. S. For purposes of ascertaining the permit fee and architect's inspection fee for new construction and remodeling seating capacity shall be determined by counting one person for each 15 square feet of floor area or 18 inches of counter space; such establishments offering counter service only shall pay the permit and architect's inspection fee prescribed in (3), F. S. (56) Single-service articles-any cups, containers, closures, plates, straws, place mats, napkins, doilies, spoons, stirrers, paddles, knives, forks, wrapping material and all similar articles which are constructed wholly or in part from paper, paperboard, molded pulp, foil, wood, plastic, synthetic or other readily destructible materials, and which are intended by the manufacturers and generally recognized by the public as for one (1) usage only, then to be discarded. (57) Swimming pool or pool-a structure of concrete, masonry, or other approved material and finish, located either indoors or outdoors, used or designed to be used for public bathing or swimming purpose by humans, and filled with a controlled water supply, together with buildings, appurtenances and equipment used in connection therewith. (58) Take-out service-a food establishment which serves or dispenses food through a window or door directly to the public for consumption on or off the premises is offering a take-out service; provided, any food establishment which serves or dispenses food inside its premises, but for consumption of such food off the premises only is offering a take-out service. (59) Temporary food service establishment-any food service establishment which operates at a fixed location for a temporary period of time in connection with a fair, carnival, circus, public exhibition or other transitory gathering. (60) Trailer camp-as provided in , F.S. (61) Utensils-Any eating or drinking tableware; kitchenware such as pots, pans, ladles

4 CHAPTER GENERAL Supp. #72 and food containers i or other implements used in the preparation, storage or serving of food. (62) Vending machine-any self-service device which, upon insertion of coin or token, or by other means, dispenses unit servings of food or beverage, either in bulk or in package, without the necessity of replenishing the device between each operation. (63) Wholesome-Food which is in sound condition, clean, free from adulteration and otherwise suitable for human consumption. (64) Ironed-Linens conventionally ironed through normal laundry processes, pre-ironed and no-iron linens. General Authority (3) FS; Law Implemented , (5), , , FS History.-Amended , , Licenses; requirements, renewal, revocation.- (1) Requirements-Public lodging and food service establishments shall obtain a license upon application to the commissioner before being issued a license to operate by other governmental authority, It shall be displayed in a conspicuous place. (a) Moral character-licenses under (1) (2) and (3), F.S., for the operation of public lodging establishments, public food service establishments, or the renewal thereof, shall be issued to establishments operated, managed or controlled by persons of good moral character. (b) License fee-the required fee as provided in F.S., and this chapter shall accompany the application. (c) Approval of the construction of the establishment by the commissioner shall be obtained upon request to the commissioner prior to making application for a license. (1) (d) Groups of buildings-one, two or three family dwelling houses or dwelling units, not adjacent to each other, rented or leased to permanent tenants, are not within the jurisdiction of the Hotel and Restaurant Commission and shall not be required to obtain either a building permit or a license under Chapter 509, F. S. One, two or three family dwelling houses or units which meet either one of the following conditions are within the jurisdiction of the Hotel and Restaurant Commission under Chapter 509, and shall obtain a building permit for construction or remodeling and a license: 1. One or more units is held out, advertised or offered as a lodging place for transients as defined in Section (1) (b) One person as herein defined owns four or more such units, whether or not in separate buildings, all of which are adjacent to one another or separated by no more than a street or highway or which are on the same tract of land and not separated by other buildings. Such person shall be entitled to a group license covering all such units in the same 4 location. Provided, however, that buildings consisting of 4 units or more per building shall be licensed individually. A building permit will not be required except for the fourth and all subsequent units in the group. (e) Expiration for Temporary Food Service Licenses.-Licenses issued to temporary food service establishments, operating in the same location for temporary periods pursuant to Chapter (3), F. S., shall expire no later than thirty (30) days from the date such temporary food service establishment opens for business. (2) Renewal-Annual renewal licenses shall be obtained by application to the commission on the IBM for furnished for that purpose. Annual renewal dates for all establishments in the counties indicated are as follows (a) October I-Dade and Monroe (b) December I-Broward, Charlotte, Collier, Hendry and Lee (c) January I-Brevard, Indian River, Martin, Okeechobee, Osceola, Palm Beach and St. Lucie (d) February I-Pinellas (e) March I-DeSoto, Glades, Hardee, Highlands, Manatee, Orange, Polk and Sarasota (f) April I-Hernando, Hillsborough, Lake, Pasco and Seminole (g) May I-Alachua, Bradford, Citrus, Clay, Flagler, Levy, Marion, Putnam, Sumter and Vol usia (h) June I-Baker. Bay, Calhoun, Columbia, Dixie, Duval, Escambia, Franklin, Gadsden, Gilchrist, Gulf, Hamilton, Holmes, Jackson, Jefferson, Lafayette, Leon, Liberty, Madison, Nassau, Okaloosa, Santa Rosa, St. Johns, Suwannee, Taylor, Union, Wakulla, Walton and Washington. Establishments remodeled during the license year shall upon completion have a final inspection by the commissioner which shall be obtained upon request therefor. An annual renewal license will not be issued unless final inspection of remodeling has been made and approval thereof given. (3) Revocation.- (a) Proceedings regarding the denial, suspension or revocation of a permit or a license shall be commenced by the commissioner serving a written notice upon the respondent in the form and manner set forth in , F. S., except as provided by (1) (b), F. S., relating to violations of laws or rules of such a nature that extreme danger is imminent to the health, safety or welfare of the people, in which excepted proceeding the license shall stand suspended subject to a hearing on the written notice and order of suspension as provided in said statute. (b) Order on pleadings-the respondent may respond to the written notice by verified

5 Supp. #61 GENERAL CHAPTER written answer to the commissioner at any time prior to five (5) days of the scheduled hearing on the notice in which answer the reo spondent shall state in detail the facts and law in reply to or in mitigation of the matters of fact and law asserted in the notice. The commissioner, upon receipt of the respondent's answer, may determine on the pleadings the merits thereof, in whole or in part, and, if the respondent concurs in the findings, issue his final order on that part or the whole concurred in by the respondent. (c) Final orders by default-in any proceeding in which the respondent does not answer, appear or otherwise respond to the written notice, the final order shall be entered as a matter of right by default, and the permit or license shall stand denied, suspended, revoked or other lawful order of the commissioner, as of the date of the scheduled hearing on written notice, unless the commissioner on good cause shown permits, upon application for rehearing within five (5) days from the date of the scheduled hearing, the respondent to be heard notwithstanding the default. General Authority: (3) FS; Law Implemented: (1), , , , FS ' llistory.-amended , , , , General requirements.- (1) Roofs, walls, ceilings, floors, stairs, steps, windows, transoms, shelves, fixtures, etc., shall be kept in good repair, clean, and painted where applicable. (2) Attics, basements, boiler rooms shall be kept clean and free of debris and inflammables. (8) Insects, vermin, rodents, termites, etc., shall be kept exterminated.. (4) Employees quarters shall be kept in good condition, clean and properly screened. Furnishings will also be kept in good condition. (5) Outside garbage receptacles shall be adequate, of nonabsorbent material, clean, water-tight, and kept covered at all times with a tight-fitting cover. One such receptacle is required for each unit having cooking facilities. (6) Health certificates-every owner or operator shall have in his possession a health certificate or up-to-date treatment record for every person preparing or handling food, pastries, drinks, dishes, towels, or linens, or working in any other capacity whereby disease might be communicated, showing negative annual blood test report issued within the past 12 months by a registered and licensed Florida physician. (7) Premises, yards, alleys, etc., shall be kept clean, free of debris, and properly drained. (8) Inflammable materials inside an establishment shall be stored in approved type containers (maximum size five (5) gallons) in a safe place. 5 (9) Achievement rating cards shall be conspicuously displayed. Latest inspection sheet shall be kept available on the premises at all times. General Authority: (3), FS; Law Implemented: , , FS (2), FS History.-Amended Safety requirements.-vnless otherwise provided in this Chapter, the following general requirements and standards shall be met by all public lodging and food service establishments: (1) Fire Extinguishers-Fire Extinguishers shall be one of the following: (a) 212 gallon soda and acid approved type extinguisher. (b) Wet water type extinguisher. (c) Carbon dioxide (C02). (d) Foam and/or dry chemical extinguisher. (e) ABC extinguisher with minimum V.L. rating of 2A-12 :BC. Soda and acid extinguishers shall be inspected and recharged once each year. Wet water extinguishers shall be inspected at least once each year. Carbon dioxide (C02), foam and/or dry chemical and ABC type extinguishers shall be inspected twice each year and recharged when necessary. The tag evidencing such recharge or inspection thereon must be signed and dated by a qualified person effecting such recharge or inspection. Standpipe and hose shall be inspected twice each year and replaced (hose and/or pipe) when necessary. There shall be one 212 gallon soda and acid approved type extinguisher, approved wet water type extinguisher, or ABC type extinguisher for every 2,500 square feet or less of floor area on each floor. Where oil or gas burning equipment is used one 212 gallon foam type, 10 lb. C02, 5 lb. dry chemical or ABC extinguisher is required. Fire extinguishers shall be placed in easily accessible hallways and hung at a height not exceeding five feet (5') from the floor. All establishments that either serve and/or prepare foods must have on the premises at least one dry chemical, foam, ABC or carbon dioxide (C02) extinguisher. In the event it is determined after a public hearing, that it is impossible for an establishment to maintain fire extinguisers in a public hallway or near the head of the stairs without repeated replacements because of vandalism and theft, thereby resulting in an undue burden of expense and hardship on the operator of the establishment, then pursuant to an order of the Commissioner, the establishment shall maintain such fire extinguishers as set forth above by placing them in a locked closet at the most convenient location to all guests and tenants of each floor, provided the occupants of each unit on each floor shall have a key

6 CHAPTER GENERAL Supp. #61 to said closet or closets and a permanent sign on each closet door shall state: "Fire Extinguisher Inside." (2) Elevators-Elevator and shaft pit shall be kept clean and in good repair. Inspection certificate must be displayed in the elevator and include capacity in pounds; name of company servicing the elevator; and, the number of the service contract. Car gates shall be installed in all elevator cars, and all car gates and shaft doors shall be equipped with electrical safety switches. The machinery room shall contain a C02 or dry chemical tire extinguisher and a metal covered trash can. (3) Halls, closets, stairways, entrances, exits-halls, closets and stairways shall be kept free from obstructions and tire hazards. Halls, entrances and stairways must be clean, ventilated and well-lighted day and night, and hall and stair runners kept in good condition. Handrails shall be installed on all stairways and guard rails around all porches and steps. Adequate means of exits from dining area and kitchen. All exit doors must swing outward and be equipped with automatic self-closing hardware. (4) Electrkal wiring-to prevent tire or injury, defective electric wiring shall be replaced and wiring shall be kept in good repair. No extension cords shall be used. Only wall switch or approved pull cord is permitted in bathrooms. (5) Heating and ventilation-the heating and ventilation system shall be kept in good repair or be installed to maintain minimum of 68 F. temperature throughout the building; except that same shall not apply to the land areas lying south of latitude 26 degrees, 20 minutes North (26 20' N). Fireproof shields must be used around and under stoves, and boiler room must be enclosed with fireproof walls, fireproof ceiling and metal covered doors. The in- surance inspector's boiler report is required annually, and shall be posted in the boiler room. (6) Gas appliances-all appliances including water heaters using gals must be kept in good repair and properly vented where required and shall meet the following requirements: (a) All appliances must have AGA or UL seal. (b) Heating appliances must be properly sized in BTU input for room air space. (c) Oversized heaters, including oil, must be equipped with a thermostat. (d) Gas heating and automatic appliances must be equipped with complete safety pilots. (e) Vented gas appliances must be equipped with draft hoods. (f) Vented type appliances must be flue or vent connected. (g) Vented type appliances must be vented. (h) Appliances in sleeping rooms must be vented. (i) Appliances must be installed at proper distances from combustibles. (j) Gas refrigerators must be installed at least two (2) inches from the rear wall and with at least twelve (12) inches clearance above top. 50~2~~n'i>sAuthority (3) FS; Law Implemented History.-Amended Fatalities.-Each establishment shall file a report with the commissioner within five (5) days after any fatality occurs on or in the premises of any establishment. The report shall include the following information: (1) name of deceased, (2) date of death, (3) cause of death, and (4) name and address of the establishment in which the death occurred. General Authority : (3); Law Implemented' (1) , FS... 6

7 Supp. #55 NEW CONSTRUCTION OR REMODELING CHAPTER Application, plans, permits, revocations Building requirements. RULES OF THE FLORIDA HOTEL AND RESTAURANT COMMISSION CHAPTER NEW CONSTRUCTION OR REMODELING Application, plans, permits, revocations.-the commissioner's approval for the construction of any establishment shall be sought by application for a construction permit on the form furnished by the commissioner, which form is incorporated by reference. (1) Application-Applications shall be: (a) Submitted in duplicate. (b) Signed and sealed by an architect or engineer or signed by the owner where the cost is estimated to be ten thousand dollars ($10,000.00) or less and an architect or engineer has not prepared the construction plans. The commissioner's determination of the estimated cost of construction where such is necessary shall be final. (c) Accompanied by three (3) sets of construction plans. (d) Accompanied by a permit fee and an inspection fee. Checks or money orders shall be payable to the Hotel and Restaurant Commissioner and both fees may be included in one payment. (e) Accompanied by a permit or approval as to all or any part of the construction plans from another governmental agency where such is required, except for building permits issued by local units of government. (2) Plans - Construction plans must contain or comply with the following requirements: (a) A title block showing the owner, architect or engineer and location of the building. (b) Figured dimensions for all major subdivisions in the plans and sections as well as the width of halls and stairs and every item for which a minimum or maximum dimension is required by this chapter. (c) Engineering drawings covering structural, mechanical, plumbing and electrical work complete with necessary details and specifications when required by the commissioner. (d) Architectural drawings shall be signed Sanitary requirements; plumbing and fixtures Electrical requirements Gas appliances, piping and LP gas requirements. by an architect or engineer and include the following: 1. Plot plan, foundation plan, floor plans, principal elevations, roof plan, structural plan, wall sections, and schedules for doors, windows and room finishes. 2. Electrical layout, including complete wiring plan of the distribution system showing type, location and capacity of all service equipment; electrical riser diagram showing size of conductors and conduit, capacity of fused switches, detail and capacity of all circuit panels; location of voltage, horsepower, kilowatt or similar rating of every motor or generator; and showing circuiting of every electrical outlet with size and conduit. 3. Plumbing general layout indicating location of main sewer lines, septic tanks or sewer connections; source of water supply; waste piping plan and isometric riser diagram showing connections to all plumbing fixtures and equipment, floor drains, grease traps, and method of venting. 4. Mechanical layout showing plans and necessary details for ventilating, heating and air condition systems. (e) Symbols on the electrical, plumbing and mechanical plan as adopted by nationally recognized societies or as clearly explained by legend on the drawings. (f) Plans must be reproduced by blue printing or an equivalent process. (g) The several sheets of the plans shall be consecutively numbered and securely bound together. (3) Permits. (a) A construction permit shall be issued by the commissioner upon his finding that the application and construction plans conform to the requirements of law and of this chapter; two sets of the approved plans shall be returned with the permit. Where conformity is not found, two sets of plans shall be returned to the applicant with a statement indicating the changes required for approval. The commissioner by the issuance of a permit and the

8 CHAPTER NEW CONSTRUCTION OR REMODELING Supp. #37 approval of the plans does not assume any responsibility in any respect whatsoever. (b) A permit and approved plans may be used only for the specific establishment and location for which the permit was issued and both must be kept on the premises of construction. Actual construction shall conform to the application, the permit and the plans and every proposed change must be approved by the commissioner prior to the change being made. (c) An additional construction permit secured in the same manner as an original application shall be obtained when actual construction has not commenced within one hundred eighty (180) calendar days after the issuance of the construction permit or when actual construction has commenced but is thereafter discontinued for more than one hundred eighty (180) calendar days. (d) Swimming pools - Written approval shall be required from the State Board of Health prior to submitting plans and application for building permit to the Hotel and Restaurant Commission. (4) Revocations - A construction permit may be revoked: (a) For any violation of Ch. 509, F.S., or of this chapter. (b) Where the condition of the building is or becomes a menace to public safety. (c) Where the building permit issued by a local unit of government is revoked. (d) Where any false information, statement or representation is or has been given the commissioner. General Authority: (3), FS; Law Implemented: , PS Building requirements.-the commissioner adopts the provisions of the Southern Standard Building Code, 1965 edition, and Amendments to Southern Standard Building Code-I967 Revision to 1965 Edition, as the minimum requirements for the construction of any establishment except for the following specific deletions, additions and amendments to the indicated chapters or sections of, and as numbered in the Southern Standard Building Code. (Note: Where a local unit of government has adopted more stringent standards, these must be complied with to the satisfaction of the local unit of government.) (1) Chapter I-Administration-delete (See section ). (2) Chapter II-Definitions: (a) The following words and their definitions are deleted: apartment, architect, city, compliance approval, dwelling, owner, repair, and seating capacity. (See section for definitions.) 8 (b) The following words and their definitions are amended to read: Alter or alteration-same as remodeling. Building official-the commissioner. (3) Chapter IV-Classification of Building by Occupancy: (a) Sections 403.4, and delete. (b) Section amended by changing Type V-Ordinary to read Story Height-Three (3). (c) Section amended to read: Unless, as otherwise specifically prescribed in this section the separation of mixed occupancies shall provide not less than one (1) hour fire protection. Separation of all living units shall provide not less than one (1) hour fire protection which includes ceilings in one-story buildings. (4) Chapter VII-Fire Protection Require'" ments: (a) Section amended to read: Approval of plans and issuance of permits for elevators is within the jurisdiction of the Florida Industrial Commission in accordance with the Florida Elevator Law. (See Chapter 399, F.S.) (b) Section 703.l(a) is amended to read: For the purpose of this section, when a building is divided by fire walls into two or more sections, each section shall be regarded as a separate building. Every building (other than buildings of Type VI, Wood Frame Construction) shall have approved three-fourths (%,) hour minimum fire windows, fire doors, or other approved protectives in every opening in the exterior side and/or rear walls, under the following conditions: 1. In buildings three (3) stories or less in height protection shall be required where the distance is six (6) feet or less from the side and/or rear property lines, except property lines fronting public open spaces. 2. In buildings four (4) stories or more in height protection shall be required where the distance is less than two (2) feet per floor from the side and/or rear property line except property lines fronting public open spaces up to a maximum of fifteen (15) feet. 3. In buildings where such opening is above and less than six (6) feet distance from any front of a neighboring roof. (c) Section (d)-amended by adding sentence to read: Doors opening onto open balconies are exempt from this requirement, except where they occur within 6' of exit stairs. (d) Section first paragraph is amended to read: Outside the fire districts, buildings not exceeding two (2) stories in height where eave

9 SuPP. #58 NEW CONSTRUCTION OR REMODELING CHAPTER I line of main shingle roof is not less than ten (10) feet from property line or eave line of decorative awning type roof, outside of the building wall line, not less than five (5) feet from the property line, may be roofed with approved label No.1 or No.2 Wood Shingles, or Handsplit Shakes with a minimum butt t hickness of 1f2"' securely fastened with rust resistant nails. (e) Section no-first unnumbered paragraph is amended to read: All cornices, hereinafter placed on the exterior of buildings except buildings of Type VI, Wood Frame Construction, shall be of non... combustible material, or shall be covered with non-combustible material, when located within six (6) feet of lot line of another building. (5) Chapter VIII-Heating: (a) Section SOl-introductory paragraph is amended to read: This chapter shall apply to heating installa-', tions, except as otherwise provided for in section (NFPA No. 54,1959). All rooms and every establishment shall have sufficient heating and ventilation to maintain a minimum temperature of sixty-eight degrees (68 F.) Fahrenheit at all times during the year; except that same shall not apply to the land areas lying south of latitude 26 degrees, 20 minutes North ( ' N). (b) 'section 807.1(c)-amended to read: Ductless hoods with filter approved by the supervising architect may be used in residential kitchens in lieu of the ducted hoods. (c) Section amended by adding an unnumbered paragraph to read: There shall be no recirculation of air from any toilet, bathroom, or kitchen of public food service or public lodging establishments, or other public places where food is prepared. The use of recirculated air into bedrooms or private suites or apartments from any outside space is prohibited, except under the following conditions: 1. That provisions be made for air sterilization by an approved method, such as chemical vapors or filters, electric radiation, electrostatic filters, etc. 2. That provisions be made for removal of odors by activated carbon filters, or chemical vapors or other approved methods. 3. That the plans and specifications for the installation indicate the percentage and volume of air to be recirculated and show the type of sterilizing and filtering to be used. Evidence shall be submitted to the satisfac-' tory use of such system for a period of at least two (2) years. (6) Chapter XI-Means of Egress Requirements: (a) Section U03.1-first unnumbered para- 9 graph is amended by adding sentence to read: Corridor dead ends shall not exceed ten (10) feet in length. (b) Section further amended to add paragraph to read: On open exterior dead end balconies of noncombustible construction, the maximum distance from the nearest required entrance door shall be not more than ten (10) feet. NOTE: The above requirements do not include non-tequired private balconies. (c) Section (a)-amended to read: Every room, suite of rooms or floor space above the ground or first floor shall have access to not less than two (2) independent exits placed as remotely apart as practical. (d) Section U03.2 (c) I.-amended to read: In a Group A, Residential buildings one (1) story in height and not over 3,500 square feet in area, maximum distance to an exit shall not exceed thirty (30) feet. (e) Section 1104.l-amended by adding the following paragraph: Cafeteria lines shall have openings meeting the requirements of this code. Such openings shall be spaced not more than 30' on centers. (f) Section delete. (g) Section amended by adding the following paragraph to read: AU public hallways, passageways, corridors, exterior balconies shall be free from projections which would diminish the required width. The minimum width of any required corridor or stairway shall be not less than forty-four (44) inches. The minimum width of interior stairways within an individual unit shall be not less than thirty-six (36) inches. (h) Section amended by adding the following paragraphs to read: Doors from rooms to public corridors or hall ways- Each independent room, or each suite or apartment of five (5) rooms or less shall have at least one exit door opening on a public corridor or hallway. These doors shall be of swing type. (See definition for Room Count.) Each suite or apartment of six (6) or more rooms shall have at least two (2) exit doors opening onto a public corridor or hallway, each from a separate room, the primary one of which must be swing type, except that one (1) door may be permitted from suites or apartments of six (6) or more rooms, provided, buildings are of Type I or Type II construction. (See definition for Room Count.) No door from rooms to public corridors or hallways shall be less than thirty-six (36) inches wide. Doors into rooms from public hallways and corridors may swing into rooms. Every door opening from a public hall, or

10 CHAPTER NEW CONSTRUCTION OR REMODELING SuPP. #58 from any other public space into a bedroom, suite of rooms, or apartments shall be equipped with a substantial lock. A bolt, chain or built-in locking device, shall be installed on all outside and connecting doors to prevent door from being opened by regular guest room key. (i) Section 1108(b)-amended to read: All balconies or other open spaces whether or not serving as required means of egress shall have solid floors substantially level and shall have balustrades or railings substantially supported for not less than thirty-six (36) inches nor more than forty-two (42) inches above the balcony floor measured vertically to the top of the rail. All such balustrades or railings shall form an enclosure of solid, slatted, grille or screen construction along the edge of the balcony, porch or gallery and in no case shall the opening of the enclosure have a horizontal or vertical width of more than six (6) inches. (j) Section 1108 (c) and (e)-amended to read as follows: In buildings not more than five (5) stories in height with verandas, where each room, suite or apartment opens directly on the veranda, required stairways may extend from grade to fifth floor on the outside, provided that no window, door or other opening shall be less than six feet (6'0") from any part of the stair.. way; except that all door or window openings less than six feet (6'0") from the exit stairway shall be of approved construction and have a three-fourths (%,) hour fire rating; doors to be self-closing, and provided that proper protection from the elements be furnished as approved by the building official. Verandas include balconies and galleries, all of which shall be roofed. Required stairways of buildings three (3) stories or more in height shall be roofed. All required stairways of buildings six (6) stories or more in height shall be enclosed with at least two (2) hour fire resistant construction. (k) Section (a) (3)-amended to read: All other buildings over two (2) stories in height or occupied by more than forty (40) persons above or below the first story at street level. (1 ) Section (b)-amended to read: All interior stairways shall have solid risers; except that interior stairs within individual units may have open risers, provided they are of non-combustible construction, or have a onehour fire rating. Exterior stairs may have open risers. (m) Section (e)-amended to read: The underside of interior stairways, if of combustible construction, shall be protected to 10 provide not less than one (1) hour fire-resistance. (n) Section (c)-amended by adding the following paragraph to read: The above includes stairways in one (1) exit apartments. (0) Section 1116(c)-amended to read: All openings located within six (6) feet of exterior stairways or fire escapes shall be protected with approved self.. closing fire doors or approved fire windows. (p) Section 1116 (d)-amended to read: Exterior stairways, unless otherwise enclosed by non-combustible materials, shall be provided throughout with metal mesh or other rigid guards at least three (3) feet high on each unenclosed side of such stairway from any point of tread or railing. All glass used in the construction of such enclosures shall be wired glass. (q) Section 1121-delete. (r) Section 1122-delete. (7) Chapter XIV-Masonry Construction:. (a) Section amended by adding the following paragraph to read: Masonry veneer (brick, etc.) shall be tied to the structure of the building and shall be supported by a structural frame by steel shelf angles or other specifically approved method at intervals ndt to exceed twenty (20) feet vertically. Bonding masonry headers shall not be used for support. (8) Chapter XIX-Rat-Proof Construction. (a) Section 1902.S-delete.. (9) Chapter XX-Light, Ventilation and SanitaUon: ail)ended to read as follows: Generally-Every building shall be properly lighted and ventilated and shall be cond-ucted in every department with strict regard to health, comfort, and safety of guests or tenants. Proper lighting shall be construed to be both daylight and illumination. Proper ventilation shall be,construed to mean at least one door and one operating window in each sleeping room Windows for living areas.-every living area shall have one or more windows opening to the outside of the building, air shafts or courts, and the top of such windows shall be not more than two (2) feet below the ceiling. The net window ventilation area shall not be less than 15 % of the floor area of the room, including the area of every recess or alcove. Air-'conditioned or mechanically ventilated living areas may have window ventilation area reduced to 5% of the floor area Ventilation for lavatories, toilets, bathrooms and restrooms-every bathroom, toilet room, or other compartment in which water closets or urinals are located shall have

11 SuPP. #58 NEW CONSTRUCTION OR REMODELING CHAPTER windows as specified for living areas providing in no case less than three (3) square feet of open space, or shall have approved equivalent, mechanical ventilation Double hung windows in hotels-in hotels, double hung windows may be installed with the top sash permanently set stationary, but the lower section of windows must not be less than 50 per cent of the window area and it shall open for its full height Ventilation for kitchens, store rooms, and dining rooms-every room in which food is stored, prepared or served shall be thoroughly ventilated by an opening or openings to the outside air, or by such mechanical device as approved by the Supervising Architect Ventilation for attics-attic spaces, even though not intended for habitation, shall be provided with effective means of ventilation Ventilation for garbage chutes, conveyors, and incinerators-where garbage chutes, conveyors, or incinerators are used, they must be constructed so as to exclude from the building all odors arising from garbage Mechanical ventilation-where ventilation is provided by mechanical means, fresh air in sufficient quantity to maintain healthful condition shall be provided. Lavatories, toilets, bathrooms and restrooms shall be provided with at least two (2) cubic feet of fresh air per minute per square foot of floor space Screening-All outside doors, windows or other openings in hotels, rooming houses, apartment houses, restaurants, sandwich stands, or counters, or any rooms in which food is stored, prepared or served shall be pro.! tected so as to prevent the ingress of insects and must be approved by the Supervising Architect Basement rooms-no room that has less than fifty (50) per cent of its height above the average adjoining finish grade shall be used for a sleeping room occupancy Sleeping Rooms- (a) Minimum dimensions-every sleeping room shall have a clear height between floor and ceiling of not less than 8 feet; its least horizontal dimension shall be not less than 8 feet and it shall have no smaller floor area than 80 square feet. Minimum floor area for individual apartments shall be 300 square feet. Every room used as a dormitory shall have a clear height between floor and ceiling of minimum average height of 8 feet. A minimum of 50 square feet for each sleeping accommodation and a minimum of 400 cubic feet of air space per accommodation. There shall be at least one door for dormitories with less than 450 square feet of floor loa space. Rooms with an area of 450 square feet or more shall have two (2) doors located as remotely apart as possible. Exit doors shall conform to requirements included elsewhere in this section. (b) Ventilation-No room shall be used for a sleeping room which does not open to the outside of the building or into a court, all sleeping rooms shall have at least one door, and at least one operating window. The door or window shall be so arranged to provide direct access on a street, public space, yard, court, or approved space Opening into kitchen-except in individual apartments in an apartment house, no sleeping room shall be permitted to open directly into any kitchen or subdivision thereof, nor into any place where food is stored or pre-' pared Toilet and bathrooms, vestibules, openings and partitions- (a) In public food service establishments, no water closet compartment or bath compartment may open, except through vestibules, into any kitchen or dining room where food is prepared, stored or served. Public toilets or bath compartments shall have separate vestibules for each sex. Employees' toilets or bath compartments may have a common vestibule, shared by both sexes, when employees' facilities are in addition to the required public toilet and bath facilities. No vestibules are required when public toilets and bath compartments open directly to the exterior of a building. The minimum size of any vestibule shall be three feet six inches (3'6") x three feet six inches (3'6"). (b) The partition between the toilet and the intermediate compartment shall be solid and the door shall be solid also. (c) The entrance doors to the intermediate and toilet compartments shall be equipped with automatic self-closing hardware. (d) In public toilet rooms or bathrooms containing more than one fixture such as a water closet, urinal or bath, each fixture shall be in a separate compartment by partitions of material approved by the Supervising Architect. Doors shall be provided for all water closet enclosures. (e) Partitions shall not be less than five feet ten inches (5'10") high from the floor and they may have openings not over twelve (12) inches from the floor and the doors shall be provided with suitable bolts or other locking devices on the inside. The size of the water closet compartment shall be at least 2 feet 10 inches by 4 feet 10 inches. (10) Chapter XXII-Use of Public Property: (a) Section 2201-amended to read:

12 CHAPTER NEW CONSTRUCTION OR REMODELING SuPP. #58 The UBe of public property or any portion thereof shall be in accordance with local building regulations and ordinances. (b) Sections through delete. (11) Chapter XXIII-Signs and Outdoor Displays: (a) Sections through and delete. (12) Chapter XXIV-Elevators and Escalators :-delete. (13) Chapter XXVII-Glass: (a) Section amended to read: Glass less than double strength in thickness shall not be used. (b) Section amended by adding sentence to read: All glass in shower and bathtub enclosures and all sliding doors shall be tempered or safe.. ty glass. General Authority: (3) FS; Law Implemented: S FS Histor:r.-Amended , , , , , , , Sanitary requirements; plumbing and fixtures.-the Commissioner adopts the provisions of chapters 170C-7 and 170C-8 of the State Board of Health, that are in effect as of June 24, 1964, as the minimum requirements for plumbing and fixtures in the construction of all establishments within his jurisdiction, except that the words "administrative authority" means "the commissioner" and except that the following fixtures are required: (1) Hotels and Motels. (a) Public toilets-where there are one or more public dining rooms or cafes, there shall be provided at least one water closet and one lavatory for each sex, for public use, and where these water closets and lavatories are not accessible to the kitchen employees, additional water closets or closets, and lavatory or lavatories shall be provided for such employees. One free public toilet for each sex. Where approved by the commissioner provisions may be made by which the same toilets may be used in connection with lobbies and public dining rooms or cafes. (b) Guest bathrooms-in every hotel, on each floor where sleeping accommodations are provided, there shall be at least one water closet for each sex and there shall be also one lavatory and one bath tub or shower for every fifteen (15) guests, or major fraction of that number rooming on that floor not provided with private or connecting bathrooms. Pro vided, however, that where approved by the Supervising Architect, provisions may be made for use by guests of public water closet or closets maintained in connection with a public lobby or public lobbies where such water closet or closets are easily accessible to such guests. Where sleeping accommodations are provided for more than fifteen (15) persons on any floor, additional water closets, lavatories, and baths or showers shall be provided for each such fifteen (15) additional persons or major fraction of that number. Where every sleeping accommodation has unrestricted access to or use of private connecting toilet and bathroom or rooms on any floor no other bath or toilet shall be required in connection with such sleeping accommodations. Each private or connecting bath shall contain one water closet and one bath or shower and one lavatory, provided however, that if a lavatory is provided for each sleeping accommodation outside of the bathroom, the lavatory may be omitted in the bathroom. (c) Service sink-a service sink shall be provided on each floor, unless specifically waived by the Supervising Architect. (d) Water supply - All fixtures, except water closets and service sink shall have both hot and cold water. (2) Apartments. (a) Bathrooms-In each separate suite or apartment intended for separate occupancy, there shall be provided at least one water closet, one lavatory, and one bath or shower bath. (b) Kitchens-In every room used or intended for use as a kitchen or in which cooking lob

13 Supp. #13 NEW CONSTRUCTION OR REMODELING CHAPTER is done or is intended to be done, there shall be provided at least one sink. (3) Rooming houses and dormitories. (a) Bathrooms-On each floor where sleeping accommodations are provided, there shall be at least one water closet for each sex and there shall be also one lavatory and one bath tub or shower for every fifteen guests, or major fraction of that number rooming on that floor not provided with private or connecting bathrooms, provided, however, that where approved by the Supervising Architect provisions may be made for use by guests of water closet or closets maintained in connection with a public lobby or public lobbies where such water closet or closets are easily accessible to such guests. Where sleeping accommodations are provided for more than fifteen (15) persons on any floor or in separate buildings on the same floor level, additional water closets, lavatories and baths or showers shall be provided for each such fifteen (15) additional persons or major fraction of that number. Where sleeping accommodations or where every suite of rooms, whether in one building or in separate buildings, has unrestricted access to or use of private or connecting toilet and bathrooms on any floor, no other bath or toilet facilities shall be required in connection with such sleeping accommodations. Each private or each connecting bath shall contain one water closet and one bath or shower, and one lavatory, provided, however, that if a lavatory is provided for each sleeping accommodation or for each suite of rooms, outside of the bathroom, the lavatory may be omitted in the bathroom. (b) Kitchens-In every room used or intended for use as a kitchen or in which cooking is done or is intended to be done there shall be provided at least one sink. (c) Service sink-a service sink shall be provided on each floor, unless specifically omitted by the Supervising Architect. (d) Water supply - All fixtures except water closet and service sinks shall have both hot and cold water. (4) Public Food Service Establishments. (a) There shall be provide!j at least one (1) water closet and one (1) lavatory for each sex, easily accessible for public use and when these water closets and lavatories are not accessible to the kitchen employees, additional water closets and lavatories shall be provided for employees. (b) No public toilet room shall open into or require access through a kitchen or storage room. (c) The following minimum facilities shall be provided: 1. Water closets - one (1) for each seats or for each 50 persons or fraction thereof expected to be present at one time if seats are not provided. 2. Urinals-one (1) for each 150 seats or for each 150 persons or fraction thereof expected to be present at one time, except in those places having less than 30 seating capacity or less than 30 persons expected to be present at one time; if seats are not provided the urinal may be omitted. 3. Lavatories-one (1) provided for each sex for each 200 seats or fraction thereof and no toilet room shall contain less than one (1) lavatory. 4. Food service establishments which do not permit consumption of food on their premises will not be required to have guest toilets, however, employee toilets as provided in paragraph (a) are required. Cd) Kitchen fixture requirements. 1. Sinks-provide at least one (1) threecompartment sink. 2. Floor drains-provide at least one (1) floor drain. Floor drains shall connect into a trap so constructed that it can be readily cleaned and of a size to serve efficiently the purpose for which it is intended. The drain inlet shall be so located that it is, at all times, in full view. 3. Water supply - All fixtures except water closets and service sinks shall have both hot and cold water. 4. Floors, walls and ceilings of all kitchens-every kitchen and subdivision thereof shall have hard, smooth washable impervious finish on floors, walls and ceilings. All surfaces of walls and ceilings shall be finished with a light colored finish. 5. Toilet and bathroom walls, floors and ceilings of all buildings - In all toilets and bathrooms the upper part of walls and ceilings shall be covered with hard, smooth, washable, impervious finish. General Authority: (3), FS; Law Implemented: FS History.-Amended 6-~ Electrical requirements.-the commissioner adopts the provisions of the National Electrical Code, 1962 edition, adopted by the National Fire Prevention Association, pamphlet number 70, and other codes specified therein, as the minimum standards for all electrical work and electrical apparatus in the construction of each establishment. (Note: Where a local unit of government has adopted more stringent standards, these must be complied with to the satisfaction of the local unit of government.) General Authority: (3), FS; Law Implemented: , , FS History.-Amended Gas appliances, piping and LP gas requirements.-the commissioner adopts

14 CHAPTER NEW CONSTRUCTION OR REMODELING Supp. #13 the provisions in Parts II through VI, appendix A through D and 54-A (city gas) of the National Fire Protection Association "standards for the installation of gas appliances and gas piping," dated August, 1959, pamphlet number 54, and Divisions I, II, and VI, and appendixes A through F, of the National Board of Fire Underwriters "storage and handling liquefied petroleum gases," dated June, 1961, pamphlet number 58, as the minimum standards for gas piping and gas appliances in the construction of each establishment, except as follows: (Note: Where a local unit of government has adopted more stringent standards, these must be complied with to the satisfaction of the local unit of government.) (1) All heating appliances shall: (a) Be equipped with a complete safety cut-off pilot; (b) Be equipped with an approved thermostat when the input is in excess of 9 BTU cubic foot of room air space; and (c) Be vented to the outside air when used in any sleeping room or bathroom. For the purposes of this subsection, gas cooking ranges are not considered as heating appliances. (2) References to "authority having jurisdiction" shall mean the commissioner. General Authority: (3), FS; Law Implemented: , , FS 12

15 Supp. #9 PUBLIC LODGING ESTABLISHMENTS CHAPTER Sanitation Room Rates; filing, posting, advertising Migrant labor housing RULES OF THE FLORIDA HOTEL AND RESTAURANT COMMISSION CHAPTER PUBLIC LODGING ESTABLISHMENTS Sanitation.- (1) Plumbing and drainage-all plumbing shall be properly installed and kept in good repair, and plumbing and drainage shall be connected to lawful sewerage or adequate disposal system. (2) Public Restrooms-There shall be installed public restrooms for each sex, properly designated, and easily accessible to guests. Individual towels and metal or approved type container for used towels shall be furnished, or an adequate mechanical dryer shall be provided. They shall be maintained in a clean and sanitary condition. (3) Guest bathrooms- (a) There shall be one properly ventilated and complete public bathroom for each sex on every floor for every fifteen (15) guests rooming on that floor not having access to private or connecting bathrooms. At least ten (10) foot candles of light shall be provided in each public bathroom. Public bathrooms shall have hot and cold running water, open front toilet seats, and shower enclosures. The walls, ceilings and floors shall be kept in good condition. (b) Private and connecting bathrooms shall provide at least ten (10) foot candles of light, hot and cold running water, open front toilet seats, and shower enclosures. The walls, ceilings and floors shall be kept in good condition. (4) Drinking water-a drinking fountain or cooler, coil type only, shall be installed. Drinking cups where cooler is used and metal container for used cups shall be provided. (5) Bedroom ventilation and illumination Bedrooms shall be properly ventilated by windows to outside of building and at least ten (10) foot candles of light shall be provided therein. Candles shall be provided for emergencies. (6) Mattresses, bedding, linens, etc.-clean comfortable mattresses and bed springs, mattress pads, clean pillowslips, 99 inch bed sheets and sufficient clean blankets shall be provided. Worn or badly soiled ticking, mattresses and mattress pads must be replaced, and mattresses and pillows must be kept renovated. Adequate quantity of sterilized towels Retirement housing Classification of motels and motor hotels and individual soap shall be provided, and all drinking glasses and other containers in bedrooms must be sanitized after each occupancy. Bedroom closets must be kept clean. (7) China, glassware, linen and tableware -Dining room china and glassware must be clean and free from cracks and/ or chips. Linen and tableware must be kept clean and adequate. (8) Kitchen and kitchen equipment - Kitchen and refrigeration equipment shall be kept clean and free from odors. Refl1igerator must be kept in good repair and properly drained to outside where necessary. Kitchen shall be ventilated, well-lighted and provided with sufficient and suitable cooking utensils and adequate garbage receptacle. A kitchen sink must be installed. (9) Furniture, upholstery, etc.-furniture, upholstery, draperies, shades, venetian doors and blinds in lobbies, lounges, parlors nd bedrooms shall be kept clean, and be renovated or be replaced as needed. All rugs and floor coverings must be kept clean and in good condition free from holes and rips. Nonperforated metal or plastic wastebaskets shall be provided for all bedrooms. (10) Linen rooms, service sinks and closets -Linen rooms, service sinks and closets shall be kept clean, neat and orderly. (11) Doors, screened openings-all outside doors, windows and other openings shall be screened with 16 mesh screen. Screens shall be kept clean and in good repair. Doors shall be automatic closing, opening outward. (12) Covered trash receptacles-covered trash receptacles shall be provided on all floors, and shall be of leak-proof non-absorbent material. The lid must be tight-fitting. General Authority: (3), FS; Law Implemented: , , FS History.-Amended Room rates, filing, posting and advertising.- (1) Filing-The rates to be charged for each room in every public lodging establishment shall be filed with the commissioner in duplicate on the form provided by the commissioner (H&RC Form No.8). A copy of the Room Rate schedule shall be kept available on the

16 CHAPTER PUBLIC LODGING ESTABLISHMENTS Supp. # 9 premises. Where the number of rooms is 100 or more a supplementary report (such as housekeeper's report) may be attached to Form 8, provided Form 8 lists the total number of rooms, is signed and indicates attachment of the supplemental report. Supplemental reports shall also inc I ude: (a) Every room number in the establishment and the rates charged for each, showing both the single and double rate. (b) The charge for each additional person in room. (c) Additional charges such as TV, airconditioning, kitchenettes, American plan, European plan, etc. (d) Statement as to whetqer the rates are daily or weekly. (2) Posting-The rates posted in each room and filed with the commissioner shall be the actual maximum rates charged during any given rate period and shall not be a fictitious rate. Such posting of rates shall be on the form provided by the commissioner (H & RC Form No. 34). (3) Adv~rtising; rate signs.-theactual rates for public lodging establishments rented by the day or week reqpired t-o be displayed on any sign or signs as set forth in (2) (a), F.S., shall.coincide with the rate schedules posted in each room or apartment and filed with the commissioner as required by (1), F.S. The -language used on such sign or signs shall conform to the following examples to the extent applicable: (a) For rooms or apartments having different rates for different rooms: 20 rooms (or apts.) $ 7 single or double 12 rooms $12 single Or double $2 each additional person May 1 to Dec. 15 or 20 rooms (or apts., $ 7 single $10 doul;>le 12 rooms $12 single $15 double $2 each additional person May 1 to Dec. 15 (b) For rooms or apartment having the same rate throughout the establishment: All rooms (or apts.) $5 single or double $2 each additional person May 1 to Dec. 15 or All rooms (or apts.) $4 single $5 double $2 each additional person May 1 to Dec. 15 (c) Signs without reference to any rates may contain the following: Family Rate Weekly Rate Monthly Rate Seasonal Rate Winter Rate Summer Rate Special Rates for Service Men Commercial Rate (d) The following abbreviations may be used: rms rooms a pts a partmen ts sg I single db I do ubi e ea. add'l per each additional person (e) No more than one (1) percent variance in the size and prominence of letters and figures will be allowed on signs containing room rate information. General Authority (3) FS Law Implemented (1) (2) FS History.-Amended Migrant labor housing.-migrant labor housing which is in effect a public lodging establishment shall be licensed by the Hotel and Restaurant Commi~sion, except where the housing is operated by the farmer on his farm or is provided the laborer as part of his compensation. FSGenerai Authority : (3), FS; Law Implemented: , 14 17ii-3.04 Retirement housing. - Establishments which cater to ambulatory Tetirees and are conducted on a hotel or rooming house type basis offering various degrees of services shall be licensed by the Hotel and Restaurant Commission. Nursing homes are excluded. The "American Standard Specifications for Making Buildings and Facilities Accessible to, and Usable by, the Physically Handicapped," sponsored by the American Standards Association and approved October 31, 1961, shall be recommended for use in establishments which cater to the physically Jlandicapped. FSGeneral Authority: ), FS; Law Implemented: , Classification of motels and motor hotels.- (1) Motor hotels-public lodging establishments fulfilling the requirements of a hotel under Section (1) (a), Florida Statutes, may be classified as a motor hotel, in the event such hotel provides free parking on the premises of the establishment for tenants and guests. (2) Motels-Public lodging establishments fulfilling the requirements of a motel as set fo rth in Section (1) (c), Florida Statutes, excepting that said establishment exceeding three (3) stories may be classified as a motel or motor hotel even though it exceeds three (3) stories. General Authority (3), FS; Law Implemented (I )(a), FS and (1)(c ) FS HistorY.-New

17 Sanitation Sanitation. (1) Food Supplies. (a) Food received or used in food service establishments shall be from sources approved or considered satisfactory by the health authority and shall be clean; wholesome; free from spoilage, adulteration and misbranding; and safe for human consumption. It shall have been prepared, processed, handled, packaged, transported and stored in a sanitary manner and so as to be protected from contamination and spoilage. (b) Milk and milk products, including fluid milk, other fluid dairy products and manufactured milk products shall meet the standards of quality established for such products by applicable state and local laws and regulations. Only pasteurized milk and milk products shall be used or served. All milk and fluid milk products for drinking purposes shall be purchased and served in the original individual containers in which they were packaged at the milk plant, or shall be served from an approved bulk milk dispenser of sanitary design, construction and operation; provided, that this requirement shall not apply to cream, whipped cream or half and half; nor to mixed drinks requiring less than one-half pint of milk which may be served from an original container of not more than two-quart capacity, or from a dispenser approved for such service. (c) Frozen desserts such as ice cream, ice milk, sherbet, ices and mix, shall meet the standards of quality established for such products by applicable state and local laws and regulations. (d) Crustacea meat and shellfish including oysters, clams, and mussels shall be from sources approved by the State Board of Health. If the shellfish source is outside the state, the shipper's name shall be on the current list of state-certified shippers issued by the U. S. Public Health Service. Shell stock shall be identified with an official tag giving the name and certificate number of the original shell stock shipper. Shucked oysters, clams, or mussels shall be packed in non-returnable containers identified with the name and address of the packer, repacker, or distributor and the cer- PUBLIC FOOD SERVICE ESTABLISHMENTS CHAPTER RULES OF THE FLORIDA HOTEL AND RESTAURANT COMMISSION CHAPTER PUBLIC FOOD SERVICE ESTABLISHMENTS Advertising Mobile food dispensing vehicle tificate number of the packer or repacker preceded by the abbreviated name of the state. Shucked shellfish shall be kept in the original container until used. (e) Meat and meat products received or used in a food service establishment shall be identified as having been officially inspected for wholesomeness and sanitation under a federal or state regulatory program. (f) Poultry and poultry meat products, including game birds, shall be identified as having been officially inspected for wholesomeness and sanitation under a federal or state regulatory program and the container in which they are received shall be so labeled to retain its identity as to source. (g) Bakery products shall have been prepared in the food service establishment or in an approved commercial food processing establishment. All custard-filled and cream-filled pastries shall have been prepared and handled in accordance with the provisions of this chapter. (h) Non-acid and low-acid hermetically sealed foods shall have been processed in an, approved commercial food processing establishment. (2) Food Protection. 15 (a) Food while being stored, prepared, displayed, served or sold at a food service establishment shall be protected from dust, flies, rodents, and other vermin, toxic materials, unclean equipment and utensils, unnecessary handling, coughs and sneezes, flooding by sewage, overhead leakage and all other sources of contamination. (b) Perishable foods shall be stored at such temperatures as will protect against spoilage. All potentially hazardous foods shall be kept at safe temperatures (40 F. or below and F. or above) except during necessary periods of preparation and service. (c) Food stored in refrigerator must be kept in proper receptacles. Dairy products, vegetables, meats and fish and seafoods shall be kept in separate compartments. Cd) Potentially hazardous foods which are to be served without further cooking, such as ham salad, chicken salad, egg salad, shrimp

18 CHAPTER salad, lobster salad, tuna salad, potato salad and other mixed foods containing potentially hazardous ingredients or dressings shall be prepared with a minimum of manual contact from chilled products. The surfaces or containers and the utensils used for preparation and subsequent storage shall have been effectively cleaned and sanitized immediately prior to use. (e) Frozen foods shall be kept at or below zero degrees Fahrenheit (O F.) except when being thawed for preparation or use. Frozen foods shall be thawed at refrigeration temperatures of forty degrees Fahrenheit (40 F.) or below, or under cold running tap water, or quick thawed as part of the cooking process. (f) Raw, unprocessed fruits and vegetables shall be thoroughly washed before use. (g) Pork products shall be thoroughly cooked to heat all parts of the meat to a minimum temperature of one hundred-fifty degrees Fahrenheit (150 F.). (h) Stuffings, poultry, stuffed meats and stuffed poultry shall be heated throughout to a minimum temperature of one hundred-sixty five degrees Fahrenheit (165 F.), with no interruption of the initial cooking process. Stuffing of natural crab shells shall be prohibited. (i) Custards, cream-fillings or similar products prepared by hot or cold processes shall be kept at safe temperatures except during necessary periods of preparation and service. 1. Pastry fillings shall be placed in shells, crusts or other baked goods either while hot (150 F. or above) or immediately following preparation if a cold process is used; or such fillings and puddings shall be refrigerated (40 F. or below) in shallow pans, immediately after cooking or preparation and held thereat until combined into pastries or served. 2. Completed custard-filled and creamfilled pastries shall be refrigerated (40 F. or below) promptly after preparation and held thereat pending service. (j) Food shall be stored above the floor, on clean shelves, racks, dollies or other clean surfaces in such a manner as to be protected from splash and other contamination. Wet storage of packaged foods shall be prohibited. Proper receiving facilities should be installed so foodstuffs will not be left at sidewalk level outside of food service establishments. Adequate storage room shall be provided separate from the kitchen. (k) Food shall be displayed and served in such manner as to minimize contamination. Manual contact with unpackaged foods shall be avoided. Clean tongs, scoops, forks, spoons, spatulas or other suitable implements shall be used by employees. Similar implements shall be provided for self-service by customers. PUBLIC FOOD SERVICE ESTABLISHMENTS 16 Sugar, if provided, shall be in closed dispensers or in individual packages. (I) Individual portions of food once served to a customer shall not be served again; provided, that wrapped foods which remain in their undamaged original packaging and which are still wholesome may be reserved. Water from customers' glasses shall not be used to clean any surface. Used napkins shall not be used to clean any surface. (m) Unwrapped foods which are displayed or otherwise placed on counters or serving lines at cafeterias, smorgasbords, buffets or similar type operations and all unwrapped foods on tables, racks, carts, counters and shelves at any food service establishment shall be protected against contamination from customers and other sources. Such protection shall be provided by glass or other approved enclosures or by the installation of easily cleanable sneeze-guards or other effective counter protector devices designed to intercept a direct line between the mouth of the customer and the food. Self-service openings in counter guards shall be so designed and arranged as to protect food from manual contact by cust omers. Special smorgasbords and buffets for particular groups, organizations and associations, and not a part of a regular or permanent operation for the general public, shall be excepted from the requirement of enclosures, sneeze-guards or counter protector devices as herein required. (n) Prepared food and drink sold or offered for sale in places other than food service establishments shall be stored, displayed and handled in conformance with applicable provisions of this chapter. (0) Prepared food while being transported between food service establishments or while being transported from a food service establishment to another location shall be in covered containers or otherwise wrapped or packaged to insure protection from contamination. Potentially hazardous foods shall be kept at safe temperatures during all periods of transportation and delivery. (p) Poisonous polishing materials are specifically prohibited in areas used in connection with food service operation. Only such toxic materials as are required for sanitary purposes may be present in operational areas. Toxic materials shall be obtained, identified, stored and used only in such manner and under such conditions as will not contaminate food or constitute any hazard to man. Insecticides and rodenticides shall not be used in such a way as to contaminate food, utensils, equipment or employees' clothing. Sanitizing and cleaning compounds shall be obtained and kept in properly labeled containers. Such compounds shall be non-toxic in use dilutions.

19 (q) All packaged or pre-wrapped sandwiches made for resale must have name and address of manufacturer, and the date of preparation on the wrapping. General Authority: (3), F.S.; Law Implemented: , F.S. (3) Personnel. (a) Health and disease control-no person while affected with any disease in a communicable form or while a carrier of such disease or while afflicted with boils, pimples, infected wounds, sores or an acute respiratory infection shall work in any area of a food service establishment in any capacity in which there is a likelihood of such person contaminating food or food-contact surfaces with pathogenic organisms, or transmitting disease to other individuals; and no person known or suspected of being affected with any such disease or condition shall be employed in such an area or capacity. If the management of the food service establishment has reason to suspect that an employee has contracted any disease in a communicable form or has become a carrier of such disease, he shall notify the health authority immediately. Every eating establishment operator shall have in his possession a health certificate or up to date treatment record for every person preparing or handling food, pastries, drinks, dishes, towels, or linens, or working in any capacity whereby disease might be communicated, showing negative annual blood test report issued within the past 12 months by a registered licensed Florida physician. Chest X-rays are required where practicable. Both management and employee shall be responsible for compliance with the requirements of this section. (b) Cleanliness-All employees shall wear clean outer garments, maintain a high degree of personal cleanliness and conform to hygienic practices during all periods of duty. They shall wash their hands thoroughly in an approved hand-washing facility before starting to work and as often thereafter as may be necessary to remove soil and contamination. No employee shall resume work after visiting the toilet room without first thoroughly washing his hands. Hair nets, head bands, caps or other effective hair restraints shall be used by employees engaged in the preparation and service of food to keep hair from food and food-contact surfaces. (c) Tobacco-Employees shall not smoke or use tobacco in any form while engaged in the preparation or service of food or while handling any utensils or equipment. No smoking shall be permitted in food storage and preparation areas or in areas where utensils are cleaned or stored, and "No Smoking" signs displayed. No employee shall resume work after PUBLIC FOOD SERVICE ESTABLISHMENTS CHAPTER smoking without first thoroughly washing his hands. (d) Other Practices-Spoons, knives and forks shall be picked up and touched only by their handles. Cups, glasses and bowls shall be handled so that fingers or thumbs do not contact inside surfaces or lip-contact outer surfaces. (4) Food Equipment and Utensils. (a) Equipment and facilities provided Every food service establishment shall be provided with equipment and utensils so designed, constructed, located, installed, maintained and operated as to permit full compliance with the provisions of this chapter. The following equipment and facilities shall be provided where applicable to the operation conducted: 1. Conveniently located refrigeration facilities and hot food storage and display facilities of capacity adequate to maintain all potentially hazardous foods at safe temperatures during all storage, preparation, display and serving operations. Where temperature requirements must be met, food storage facilities shall be provided with controls which insure the maintenance of such temperatures. Each facility used for the storage of perishable foods shall be provided with an indicating thermometer accurate to plus or minus two degrees Fahrenheit (± 2 F.), located in the warmest or coldest part of the facility as may be applicable and of such type and so situated that the temperature can be easily and readily observed. Refrigerators must be properly drained into floor drain, and must be kept clean and free from odors and in good repair. Decayed, contaminated or unwholesome meats, vegetables, fruits or other foods shall be destroyed. 2. Conveniently located sinks with running water, waste disposal units or containers or similar equipment for the washing, trimming and similar preparation of foods. 3. Cabinets, compartments or bins and utensils for storing and serving ice in a sanitary manner. 4. Water dispensing devices of sanitary design. 5. Sanitary facilities for storing and dispensing single-service articles. 6. Counter-protector devices, cabinets, display cases, containers and similar equipment for protecting displayed food against contamination from customers or other sources. 7. Approved local exhaust ventilation installed at or over all cooking units such as ranges, griddles, deep-fat frying units and other units of equipment which release appreciable quantities of steam, odors, grease or smoke. Kitchen must be well-lighted and properly ventilated. The exhaust fan shall be kept 17

20 CHAPTER clean and shall be screened when not in operation. Vented hoods over stoves and ranges are required and shall be kept clean and in proper condition. 8. Facilities for the storage of tableware, designed and maintained to present the handle to the employee or customer and to cover or protect the portion which may contact the customer's mouth. 9. Convenient and suitable implements such as forks, knives, tongs, spoons, scoops and similar devices to prevent unnecessary handling of food at all points where food is prepared or served. 10. Suitable running water dipper wells for ice cream scoops at all locations or stations where bulk ice cream is dispensed. 11. Cleaning facilities to keep all parts of the establishment and all equipment and utensils in a clean and sanitary condition. This shall include suitable space and facilities for storing clean and soiled utensils; for disposing of waste food residues; for pre-rinsing, washing, and sanitizing of multi-use utensils; for cleaning pots, pans, racks and cans; and such other equipment as may be necessary for the effective, regular and periodic cleaning of the entire establishment. 12. Suitable multi-use utensils or single service articles made from non-toxic materials. (b) Approved facilities for manual or mechanical dishwashing of multi-use eating and drinking utensils. Suitable facilities shall be provided for removing food scraps and food residue from utensils, including glasses, before' they are placed in the wash water or wash compartment. 1. When utensils are washed and sanitized by hand a three compartment sink shall be provided. All sinks shall be of adequate size and depth to accommodate the utensils to be washed, shall be provided with running hot and cold water and shall be properly connected to the building drainage system. Sinks shall be provided with drainboards so located or so constructed that soiled and cleaned utensils are kept entirely separate and that cleaned utensils are protected against contamination from soiled utensils or dishwashing operation. Drainboards shall slope to the sinks or to suitable drains and shall be installed so as not to interfere with proper use of the sinks. Dish baskets shall be of such design as to permit complete immersion of multi-use utensils and equipment components being sanitized therein. When hot water is used for sanitizing, the hot water system shall provide and maintain water at a temperature of at least one hundredseventy degrees Fahrenheit (170 F.) in the final rinse compartment during all periods PUBLIC FOOD SERVICE ESTABLISHMENTS 18 of dishwashing operations. An approved supplementary heating device may be integral with or adjacent to the final rinse compartment. Thermometers accurate to plus or minus two degrees Fahrenheit (+ 2 F.) shall be provided convenient to the sink to permit frequent checks of water temperature. 2. When immersion-type dishwashing machines are used, applicable requirements pertaining to manual dishwashing shall be met. 3. When utensils are washed by spraytype dishwashing machines which depend upon a hot water spray for final rinsing or sanitizing, the hot water system shall provide water at a temperature of at least one hundredeighty degrees Fahrenheit (180 F.) to the machine during all periods of dishwashing operations. Easily readable thermometers shall be installed near the discharge end of the machine, so located as to show the temperature of the final rinse water entering the manifold. Thermometers shall also be provided to indicate the temperature of water in all tanks of machines. These thermometers shall be accurate to plus or minus two degrees Fahrenheit (+ 2 F.). A pressure gauge shall be installed or a suitable gauge cock shall be provided in the rinse line, immediately upstream from the dishwashing machine, to permit checking the flow pressure of the final rinse water. (c) Pots and Pans, etc. 1. All facilities necessary for washing pots, pans and other multi-use utensils in which food is prepared. At least a two (2) compartment sink shall be provided for washing kitchenware and equipment which does not require sanitization, and shall be a separate sink from that required in paragraph (b) 1. All sinks shall be provided with running hot and cold water and adequate impervious drainboards; provided, that cooks' and bakers' sinks need not have drainboards if they are used only for rinsing utensils in use, and other approved facilities are provided and used for the washing and sanitizing of such utensils. 2. Other types of devices which have been demonstrated to the satisfaction of the health authority to be effective in rendering all surfaces of utensils free from visible soil, wash water and detergent, leaving them clean to sight and touch and effectively subjected to sanitizing. 3. Any other facilities, equipment or utensils required for the sanitary maintenance and operation of the establishment. (d) Design and construction-new and replacement equipment and multi-use utensils shall be of such material, workmanship and design as to be smooth, easily cleanable,

21 resistant to wear, denting, buckling, pitting, chipping and brazing. Such equipment and utensils shall be capable of withstanding scrubbing, scouring, repeated corrosive action of cleaning compounds and other normal conditions of operation. Equipment in use at the time of adoption of this chapter which does not fully meet the above requirements may be continued in use only if it is of such design that it may be maintained in a clean and sanitary condition. All surfaces which come in contact with food or food debris shall be readily accessible for cleaning and inspection. Surfaces which come in contact with food shall be nontoxic. All cracked or chipped dishes and glassware shall be destroyed or otherwise disposed of. Towels shall be plentiful and clean. (e) Installation of equipment-equipment shall be so installed as to facilitate the cleaning thereof and of all adjacent areas with the equipment in place, unless the equipment is readily movable for this purpose. Equipment placed on tables or counters, but not sealed thereto and is not readily movable, shall be mounted on legs or feet at least four (4) inches high. Fixed equipment shall be installed on raised platforms of concrete or other smooth masonry in such mann-er as to prevent liquids or debris from seeping or settling underneath, between or behind in spaces not fully open for cleaning and inspection; or shall be elevated on legs or feet at least six (6) inches above the floor. Such equipment shall be installed flush to the wall with the space closed and sealed; or a sufficient, unobstructed space from the rear wall to the back of the equipment shall be provided to permit cleaning. The space between adjoining units or between the side of a unit and the adjacent wall shall be sealed unless there is sufficient space to allow for ready and thorough cleaning between, behind and beside all such equipment. Aisles or working spaces between equipment and between equipment and walls shall be of sufficient width and unimpeded so that employees can readily perform their duties without contamination of food or food-contact surfaces from clothing or unnecessary personal contact. Equipment intended for connection to the water supply or sewer system shall be installed in accordance with Section Where necessary to protect the water supply system, approved air gaps, vacuum breakers or backflow preventers shall be installed. (f) Cleanliness of equipment and utensils- 1. All multi-use eating and drinking utensils shall be thoroughly cleaned and sanitized after each usage. All kitchenware and foodcontact surfaces of equipment used in the preparation or serving of food or drink and all multi-use food storage utensils, exclusive PUBLIC FOOD SERVICE ESTABLISHMENTS CHAPTER of cooking surfaces of equipment, shall be thoroughly cleaned after each use. Cooking surfaces of equipment shall be cleaned at least once a day. All multi-use utensils and foodcontact surfaces of equipment used in the preparation or storage of potentially hazardous food shall be thoroughly cleaned and sanitized prior to each such use. Where equipment and multi-use utensils are used for preparation of potentially hazardous foods on a continuous or production line basis, food-contact surfaces of such equipment and utensils shall be cleaned and sanitized at scheduled intervals throughout the day as approved by the health authority. Non-food contact surfaces of equipment shall be cleaned at such intervals as is necessary to keep them free of dust, dirt, food particles and otherwise in a clean and sanitary condition. After cleaning and until use, all food-contact surfaces of equipment and multiuse utensils shall be so stored and handled as to be protected from manual contact, splash, dust, dirt, insects and other contaminants. All cracked and broken dishes, enamelware, and utensils shall be disposed of and not be placed in any form of service. Work table tops must be metal or hardwood with no cracks, and cutting boards for slicing prepared foods other than meat block shall be used. No papers or oil cloth shall be used on tables and shelves in kitchens. All stoves, ranges, ovens, dish racks, windows, meat blocks, meat slicers, choppers, grinders, tenderizers, saws, can openers, knife racks, coffee making equipment, tables, shelves, floors and other equipment must be properly constructed, kept clean, sanitary, in good repair, and free from accumulated grease and dirt. 2. All single-service articles shall be stored, handled and dispensed in a sanitary manner and shall be used only once. Food service establishments which do not have adequate and effective facilities for cleaning and sanitizing multi-use utensils shall use single service articles. 3. Detergents, cleaning compounds and abrasives shall be thoroughly rinsed off foodcontact surfaces. The use of steel wool for cleaning food-contact surfaces is prohibited. 4. Cloths used by waiters, chefs and other personnel for wiping food-contact surfaces shall be clean and shall be used for no other purpose. (g) Methods of washing and sanitizing Prior to washing, all equipment and multi-use utensils shall be pre-flushed or pre-scraped and, when necessary, pre-soaked to remove gross food particles and soil. Effective concentrations of a suitable detergent shall be used in both manual and mechanical dishwashing.

22 CHAPTER PUBLIC FOOD SERVICE ESTABLISHMENTS 1. Manual - Equipment and multi-use utensils shall be thoroughly washed in a hot detergent solution which is kept reasonably clean, and then shall be rinsed free of such solution. All multi-use eating and drinking utensils and, where required, the food-contact surfaces of all other equipment and multi-use utensils shall be sanitized by one of the following methods: a. Immersion for a period of at least onehalf (1fz) minute in clean, hot water at a temperature of one hundred-seventy degrees Fahrenheit (170 F.) or above. b. Immersion for a period of at least one (1) minute in a clean sanitizing solution containing: (1) A minimum of fifty parts per million (50 ppm) of available chlorine at a temperature not less than seventy-five degrees Fahrenheit (75 F.); or (II) A minimum of twelve and one-half parts per million (12.5 ppm) of available iodine in a solution having a ph not higher than five (5.0) and a temperature not less than seventyfive degrees Fahrenheit (75 F.); or (III) Any other chemical sanitizing agent which has been demonstrated to the satisfaction of the local health authority to be effective and non-toxic under use conditions and for which a suitable field test is available. Such other sanitizing agents, in use solutions, shall provide the equivalent bactericidal effect of a solution containing at least fifty parts per million (50 ppm) of available chlorine at a temperature not less than seventy-five degrees Fahrenheit (75 F.) Chlorine, iodine and other approved chemical sanitizing solutions shall be made up at twice the strength required for the particular sanitizing agent and shall not be used after the strength has been reduced below minimum requirements. c. Fixed equipment and equipment too large to treat by methods (a) and (b) above, may be treated: (1) With live steam from a hose; or (II) By boiling water rinse from a hose; or (III) By spraying or swabbing with an approved chemical sanitizing solution of at least twice the strength re uired for immersion sanitization. 2. Mechanical-Equipment and multi-use utensils shall be placed in racks, trays, baskets or on conveyors in such manner that all foodcontact surfaces are subjected to unobstructed application of wash and rinse waters. Wash water shall be kept reasonably clean and rinse water tanks shall be protected by distance, bathes or other effective means to minimize the entry of wash water into the rinse tank. Dishwashing machines shall be of such materials and so designed as to be easily cleanable and shall render all surfaces of equipment and multi-use utensils clean to sight and touch and provide effective bactericidal treatment as demonstrated by an average standard plate count per utensil surface examined, of not more than one hundred (100) colonies. When spray type dishwashing machines are used, the following additional requirements shall be met: a. The flow pressure shall be not less than fifteen (15) nor more than twenty-five (25) pounds per square inch on the water line at the machine and not less than ten (10) pounds per square inch at the rinse nozzles. b. The wash water temperature shall be at least one hundred forty degrees Fahrenheit (140 F.). When hot water is relied upon for sanitization, the final or fresh rinse water shall be at a temperature of at least one hundred-eighty degrees Fahrenheit (180 F.) at the entrance of the manifold. When a pumped rinse is provided, the water shall be at a temperature of at least one hundred-seventy degrees Fahrenheit (170 F.). When chemicals are relied upon for sanitization, they shall be of a class or type approved by the local health authority, and shall be applied in such concentration and for such a period of time that effective bactericidal treatment is provided. c. Conveyors in machines shall be ac 20 curately timed to assure proper exposure periods in wash and rinse cycles. d. Jets, nozzles and all other parts of each machine shall be maintained free of chemicals, deposits, debris and other soil. e. Automatic detergent dispensers and other feeding equipment, if used, shall be installed in accordance with provisions of Section and shall be kept in proper operating condition. (5) Sanitary facilities and controls. (a) Water supply-the water supply shall be adequate, of safe sanitary quality and from an approved source in accordance with provisions of Chapter 170 C-l of the State Board of Health. Hot and cold running water under pressure shall be provided in all areas where food is prepared and where equipment and multi-use utensils are washed. Only coil type water cooler shall be used and kept clean and in good condition. (b) Ice-lee-making machines shall utilize water from an approved source and shall be constructed, located, installed, operated and maintained so as to prevent contamination of the ice. Ice obtained from outside the food service establishment shall be from a source approved by the health authority and shall be handled, transported and stored in a sanitary manner. Canvas containers shall not be used unless provided with a sanitary single-service

23 liner so as to completely protect the ice from contamination. Ice-buckets, other containers and scoops, shall be of a smooth, impervious material and designed to facilitate cleaning. They shall be kept clean and shall be stored and handled in a sanitary manner. (c) Sewage disposal-sewage shall be disposed of in a public sewerage system or other approved sewerage system in accordance with provisions of Chapter 170 C-6 of the State Board of Health. (d) Plumbing-Plumbing shall be sized, installed and maintained in accordance with provisions of Section It shall provide adequate quantities of water to required locations throughout the establishment, prevent contamination of the water supply, properly convey sewage and liquid wastes from the establishment to the sewerage system; and it shall not constitute a source of contamination of food, equipment or utensils or create an unsanitary condition or nuisance. Cast iron grease traps are required and shall be kept clean. All plumbing shall be properly installed and kept in good repair, and plumbing and drainage shall be connected to lawful sewerage or adequate disposal system. (e) Toilet facilities - Each food service establishment shall be provided with adequate and conveniently located toilet facilities 'for its employees and patrons in accordance with the provisions of Section Fixtures shall be of readily cleanable sanitary design. Water closets shall be equipped with open-front type seats of smooth non-absorbent material. Toilet facilities shall be kept clean, in good repair and free from objectionable odors. Toilet rooms shall be well lighted and adequately ventilated. Toilet tissue shall be provided. Easily cleanable receptacles shall be provided for waste materials and such receptacles in toilet rooms for women shall be covered. Toilet rooms shall be completely enclosed and shall have tightfitting, selfclosing doors. SucQ doors shall not be left open exc'ept during cleaning or maintenance. Toilet rooms shall not open directly into food preparation and serving areas. Hand-washing signs shall be posted in each toilet room used by employees. (f) Hand-washing facilities - Each food service establishment shall be provided with adequate, conveniently located lavatories equipped with running water, hand cleansing soap or detergent and approved sanitary towels or other approved hand-drying devices. Lavatories shall be located in or immediately adjacent to all toilet rooms. In new establishments and establishments which are extensively altered, lavatories shall also be located within food preparation areas. Lavatories, soap PUBLIC FOOD SERVICE ESTABLISHMENTS CHAPTER dispensers, hand-drying devices an~. ajl other components of the hand-washi~g facihties s~all be kept clean and in good r,epalr. Hand-washmg signs shall be posted at each lavatory location. (g) Garbage and rubbish disposal - All garbage and rubbish containing food wastes shall, prior to disposal, be kept in leakproof, non-absorbent containers which shall be kept covered with tight-fitting lids; provided that such containers need not be covered when stored in a special vermin-proofed room or in a closed food waste refrigerator or during the period of time that frequency of use makes ~he lid covering impractical. All other rubbish shall be stored in an approved manner. The rooms, enclosures, areas and containers used shall be adequate for the storage of all food wastes and rubbish which accumulates between periods of removal. Adequate cleaning f.acil. ities shall be provided and each contamer, room or area shall be thoroughly cleaned after the emptying or removal of garbage and rubbish. Waste water from such cleaning operations shall be disposed of as sewage. Food-waste grinders, if used, shall be suitably constructed. All garbage and rubbish shall be removed from the food establishment premises with sufficient frequency to prevent nuisance. (h ) Vermin control - Effective control measures shall be taken to protect against the entrance into the food establishment, and the breeding or presence on the premi~es of rodents, flies, roaches and other vermm. All buildings shall be effectively rat-proofed, freed of rats and maintained in a rat-pr oof and ratfree condition. All openings to the outer air shall be effectively protected against the entrance of fl ies and other flying insects by selfclosing doors which open outward, closed windows, screening, controlled air currents or other eff ective means. Screening material shall be not less than sixteen (16) mesh to the inch or equivalent and screens for windows, doors, skylights, transoms and other openings to the outer air shall be tight-fitting and free of breaks.. (6) Other Facilities and Operations. (a). Floors-The floor surfaces in kitchens and all other rooms and areas in which food is stored or prepared, utensils are washed or stored walk-in refrigerators, garbage and rubbish ;ooms and toilet, dressing and locker rooms shall be of smooth, non-absorbent material and so constructed as to be easily cleanable. Floor drains shall be provided in accordance with provisions of this code in all rooms where floors are subjected to flush or flood type cleaning or where normal operations release 01' discharge water or other liquid waste onto the floor. Such floors shall be graded to effectively drain. Mats or duckboards, if used,

24 CHAPTER shall be so constructed as to facilitate being easily cleaned and shall be kept clean. The floor surfaces in all interior and exterior areas wher e food is served shall be of such construction and finish as to be easily cleanable. Carpeting, if used on floors of interior dining rooms, shall be kept in good repair and shall be cleaned by dustless methods. All floors shall be kept clean and in good repair. Sawdust, wood shavings, peanut hulls and similar materials shall not be permitted on the floors of a food service establishment. (b) Walls and ceilings-all walls and ceilings including doors, windows, skylights, screens and similar closures shall be kept clean and in good repair. The walls of all food preparation, utensil-washing and hand-washing rooms or areas shall have light-colored, smooth, easily cleanable surfaces and shall be washable up to the highest level reached by splash or spray. Studs, joist and rafters shall not be left exposed in food preparation or washing areas or toilet rooms. If exposed in other rooms or areas they shall be suitably finished and all surfaces shall be kept clean and in good repair. Sheet metal, plastic or other covering materials, if used, shall be closed at all joints and shall be sealed to the wall or ceiling. Accoustical materials may be used on ceilings, provided ventilation is adequate to minimize grease and moisture absorption. Light fixtures, fans, hoods and other equipment and materials attached to walls or ceilings shall be kept clean. (c) Lighting-All areas in which food is stored or prepared, utensils washed or stored, toilet, dressing and locker rooms, hand-washing areas and garbage and rubbish storage areas shall be well lighted. At least twenty (20) foot candles of light shall be provided on all working surfaces and at least ten (10) foot candles shall be provided on all other surfaces and equipment in food preparation, utensil washing and hand-washing areas and in toilet rooms. At least five (5) foot candles of light at a distance of thirty (30) inches from the floor shall be required in dining rooms and all other areas during cleaning operations. (d) Ventilation-All rooms in which food is stored, prepared or served, utensils are washed, toilet, dressing and locker rooms and garbage storage areas shall be well ventilated. Obnoxious odors, noxious fumes or vapors and contaminated aerosols shall be effectively vented to the outside air. Ventilation hoods and devices shall be designed to prevent grease and condensate from dripping into food or onto food-contact surfaces. Filters, where used, shall be readily removable for cleaning or replacement. Ventilation systems shall comply with applicable fire prevention requirements and shall discharge in such a manner PUBLIC FOOD SERVICE ESTABLISHMENTS 22 as not to create a nuisance. (e) Dressing rooms and lockers-adequate facilities shall be provided for the orderly storage of.employees' clothing and personal belongings. Where employees routinely change clothes within the establishment, one or more dressing rooms or designated areas shall be provided for this purpose. Such rooms or areas shall be located outside the food storage, preparation and serving areas and utensil washing and storage areas. Lockers or other suitable storage facilities shall be provided. Dressing areas and lockers shall be kept clean and orderly. (f) Housekeeping-All parts of the establishment and its premises shall be kept neat, clean and free of litter and rubbish. Cleaning operations shall be conducted in such a manner as to minimize contamination of food and food-contact surfaces. Vacuum cleaning, wet cleaning, or other dustless methods shall be used for cleaning floors, walls and ceilings; provided, that dust-arresting sweeping compounds and push-brooms may be employ ed for floors. All such cleaning, except emergency floor cleaning, shall be done during periods when the least amount of food is exposed, such as after closing and between meals. Soiled cloths, linens, aprons, coats and other uniform apparel shall be kept in suitable containers until removed for laundering. (g) Living quarters-none of the operations connected with a food servic e establishment shall be conducted in any room used as living or sleeping quarters. There shall be no direct opening between living quarters and a food service establishment. Infants and children shall not be permitted in food preparation areas. (h) Live birds and animals-no live birds or animals shall be allowed in a food service establishment, in vehicles used for transporting food or in any other area or facility used to conduct food service operations; provided, that a "dog guide" may lawfully accompany his blind master into a food service establishment in accordance with Section , F.S. (i) Table linens and napkins must be adequate, clean and in good repair. (7) Temporary food service establishments. -Temporary food service establishments shall comply with all applicable requirements set forth in Sub-Section (1) thru (6) insofar as it is feasible to do so; provided, such establishments meet all other requirements established by the health authority. (8) Caterers.-Caterers shall comply with all applicable requirements set forth in Sub Section (1) thru (6) insofar as it is feasible to do so. (9) Curb and Take-out Service.-Drive-ins

25 which offer curb or take-out service shall comply with all applicable requirements set forth in Sub-Section (1) thru (6). The following additional requirements shall also be met by drive-ins and take-out service licensees: (a) Food served at outside windows, counters or to outside tables and motor vehicles shall be completely covered or wrapped. (b) Table tops and platforms upon which tables are placed shall be of such construction as to be easily cleaned and shall be kept clean and in goou repair. (c) Walking and driving surfaces of all exterior food service areas shall be-kept clean, free of debris and shall be properly drained. Such areas shall be surfaced with concrete, asphalt, gravel or other suitable material effectively treated to facilitate maintenance and minimize dust. (d) An adequate number of leak-proof, readily cleanable cover ed waste containers shall be provided for the deposit of food scraps, food wrappings, cups, napkins and other discarded single service articles. (10) Vending Machines. (a) Food supplies-all foods, beverages and ingredients offered for sale through vending machines shall be from approved sources in accordance with provisions of Sub-Section (1), shall be manufactured, processed and pr epared in an approved food service establishment or food processing plant; and shall be delivered to the vending machine from an approved commissary or other approved food service establishment. (b) Food protection-all foods shall be protected in accordance with provisions of Sub Section (2). Potentially hazardous foods within the vending machine shall be maintained at safe temperature (40 F. or below and 150 F. or above) at all times; provided, that an exception may be made for the actual time required to fill or otherwise service the machine and for a maximum recovery period of thirty (30) minutes following completion of filling and servicing operations. Vending machines dispensing potentially hazardous foods shall be provided with controls which insure the maintenance of safe temperatures at all times. Such controls shall place the machine in an inoperative condition in the event of power failure or other condition which permits food storage compartments to attain a temperature outside of safe temperature ranges. A thermometer accurate to plus or minus two degrees Fahrenheit ( ± 2 F.) shall be provided to indicate the air temperature of food storage compartments used for potentially hazardous foods. (c) PUBLIC FOOD SERVICE ESTABLISHMENTS CHAPTER Cleaning-All food-contact surfaces of 23 vending machines shall be thoroughly cleaned and subjected to effective bactericidal treatment at scheduled intervals, based upon the type of product being dispensed, as approved by the health authority in accordance with provisions of sub-section (4) (g). A record of such cleaning and sanitizing operations shall be maintained in each machine and shall be current for at least the past thirty (30) days. Multi-use containers and other parts of vending machines which come into direct contact with potentially hazardous foods shall be removed from the machine daily and shall be thoroughly cleaned and effectively sanitized at the commissary or other approved facility in accordance with provisions of subsection (4) (g); provided, that this requirement may be waived for those contact surfaces which are maintained at safe temperatures at all times. (d) Single-service articles - All singleservice containers which receive food or beverage from machines dispensing products in bulk shall be purchased in sanitary cartons or packages which protect the containers from contamination, shall be stored in a clean dry place in the original carton or package until introduced into the container magazine or dispenser of the vending machine, and shall be handled in a sanitary manner. Single-service containers stored within the vending machine shall be protected from manual contact, leakage, dust, insects, rodents and other contamination. (e) Machine location-vending machines shall be located in a room, area or space which can be maintained in a clean condition and which is protected from overhead leakage from drains, piping and other sources. Each machine shall be so located that the space around and under the machine can be readily cleaned and so that insect and rodent harborage is not created. The floor area upon which vending machines are placed shall be of such construction as to be easily cleaned and shall be kept clean and in good repair. (f) Exterior construction and maintenance -The exterior construction of vending machines shall be such as to facilitate cleaning and to pr event the entrance of insects and rodents and shall be kept clean. Door and panel access openings to product and container storage spaces shall be tight fitting and if necessary gasketed to preclude the entrance of dust, moisture, insects and rodents. Necessary ventilation openings into vending machines shall be effectively screened. Water, gas, electrical or other service connections through an exterior machine wall shall be sealed. Utility connections shall be made in such a manner that unauthori~ed or unintentional disconnection will be discouraged.

26 CHAPTER (g) Interior construction and maintenance- 1. All interior surfaces and component parts of vending machines shall be so designed and constructed as to permit cleaning and shall be kept clean. 2. All product contact surfaces of vending machines shall be smooth, in good repair and free of breaks, corrosion, open seams, cracks and chipped places. The design of such surfaces shall be such as to preclud,e routine contact between food and V-type threaded surfaces. All joints and welds in product contact surfaces shall be smooth; and all internal angles and corners of such surfaces shall be rounded to facilitate cleaning. All product or ingredient contact surfaces of vending machines including containers, pipes, valves and fittings, shall be constructed of non-toxic, corrosion resistant and r.elatively non-absorbent materials and shall be kept clean. All containers, valves, fittings, chutes and faucets which are in contact with food shall be easily and readily removable and so fabricated as to be easily disassembled and when disassembled, all surfaces shall be visible for inspection and cleaning. In machines of such design that product contact pipes or tubing are not readily removable, inplace cleaning of such pipes and pipe fittings may be permitted; provided, (I) They are so arranged that cleaning and bactericidal solutions can be circulated throughout the fixed system. (II) Such solutions will contact all interior surfaces. (III) The system is self-draining or otherwise completely evacuated. (IV) The cleaning procedures result in thorough cleaning of the equipment. 3. The openings into all non-pressurized containers used for the storage of vendable foods and ingredients including water shall be provided with covers which prevent contamination from reaching the interior of the containers. Such covers shall be designed to provide a flange which overlaps the opening and shall be sloped to provide drainage from the cover surface. Any port opening through the cover shall be flanged upward at least three-eighths inch (%") and shall be provided with a cover which overlaps the flange. Condensation or drip deflecting aprons shall be provided on all piping, thermometers, equipment, rotary shafts and other functional parts extending into the container, unless a watertight joint is provided. Such aprons shall be considered as satisfactory covers for those openings which ar,e in continuous use. Gaskets, if used, shall be of a material which is nontoxic relatively stable and relatively nonabsorbent and shall have a smooth surface. All gasket retaining grooves shall be readily deanable. PUBLIC FOOD SERVICE ESTABLISHMENTS 4. The delivery tube or chute and orifice of all bulk food and bulk beverage vending machines shall be protected from normal manual contact, dust, insects, rodents and other contamination. Design shall be such as to divert condensation or other moisture from the normal filling position of the container receiving the food or beverage. The vending stage of such machines shall be provided with a tight fitting, selfclosing door or cover which is kept closed, except when the machine is in the process of delivering food or beverag,e. 5. The product storage compartment within vending machines dispensing packaged liquid products shall be so constructed as to be self-draining or shall be provided with a drain outlet which permits complete draining of the compartment. All such drains shall be easily cleanable. 6. Opening devices which come into contact with the product or the product contact surface of the containers shall be constructed of smooth, non-toxic, corrosion resistant and relatively non-absorbent materials. Unless the opening device is of a single-service type it shall be readily removable for cleaning and shall be kept clean. Parts of multi-use opening devices which come into contact with the product or product contact surface of containers shall be reasonably protected from manual contact, dust, insects, rodents and other contamination and such parts shall be readily removable for cleaning and shall be kept clean. 24 (h) VVater supply- 1. VVater used in vending machines shall be from an approved source, shall be piped into the machine under pressure and all connections and fittings shall be installed in accordance with provisions of this code. 2. Containers for the storage of water or product ingredient, which are not a part of the closed water system, shall be designed and maintained as product contact surfaces. 3. If used, water filters or other water conditioning devices shall be of a type which may be disassembled for periodic cleaning or replacement of the active element. Replacement elements shall be handled in a sanitary manner. 4. All vending machines which dispense carbonated beverages and which are connected to a water supply system, shall be equipped with two (2) (or a double) check valves; or an air gap; or a device to vent carbon dioxid e to the atmosphere; or other device approved by the health authority which will provide positive protection against the entrance of carbon dioxide or carbonated water into the water supply system. 5. VVhere check valves are used for the protection of the water supply system, a screen

27 Supp. #55 PUBLIC FOOD SERVICE ESTABLISHMENTS CHAPTER of not less than one hundred (100) mesh to the inch shall be installed in the water supply line immediately upstream from the check valves. 6. In all vending machines which dispense carbonated beverages and which are connected to a water supply system, the ingredient water contact surfaces from the check valves or other protective device downstream, including the device itself, and shall be of such material as to preclud e the production of toxic substances which might result from interaction with carbon dioxide or carbonated water. (i) Waste disposal- 1. All trash and other waste material shall be removed from machine locations as frequently as may be necessary to prevent nuisance. 2. Self-closing, leak-proof, readily cleanable, plainly labeled and designated waste container of adequate capacity shall be provided at -each machine location for the deposit of food scraps, food wrappings, cups, cartons and other discarded single service articles. Such waste containers shall not be located within the machine; provided, that those machines dispensing only packaged products with crown closures may have a closure receptacle located within the machine. Suitable racks or cases shall be provided for bottles and other returnable containers. 3. Containers shall be provided within all machines dispensing liquid products in bulk for the collection of drip, spillage, overflow or other liquid wastes. An automatic shutoff device shall be provided which will place the vending machine out of operation before such container overflows. Containers or surfaces on which such wastes may accumulate shall be readily removable for cleaning, shall be easily cleanable and shall be corrosion resistant. If liquid wastes from drip, spillage or overflow, which originate within the machine are discharged into a sewerage system, the connection to the sewer shall be through an air gap. (j) Delivery of foods, equipment and supplies-food, single service containers and foodcontact surfaces of equipment, containers and devices shall be protected from the elements, dirt, dust, insects, rodents and other contamination while in transit to vending machine locations. Potentially hazardous foods shall be maintained at safe temperatures while in transit. (k) Personnel- Employees shall comply with all applicable provisions of Sub-Section (3). (11) Procedure when Infection is Suspected. (a) When the Commissioner has reasonable 25 cause to suspect possibility of disease transmission from any food service establishment employee, he shall cause the health authority to secure a morbidity history of the suspected employee, or make such other investigation as may be indicated and take appropriate action. The Commissioner may require any or all of the following measures: 1. Immediate exclusion of the employee from all food service establishments. 2. Immediate closure of the food service establishment concerned until, in the opinion of the Commissioner, no further danger of disease outbreak exists. 3. Restriction of the employee's service to some area of the establishment where there would be no danger of transmitting disease. 4. Adequate medical and laboratory examination of the employees and their body discharges. General Authority: (3), FS; Law Implemented: , FS History.-Amended , Advertising. - No owner, agent, lessee, manager or employee of any public food service establishment shall publish or advertise, or permit the publication or advertisement of, any false or misleading statements relating to food or beverages offered to the public on said premises. This applies to outside and inside advertising, advertising by newspaper or any other publication, advertising by circular, and statements contained in the menu, or any other means or method of advertising. General Authority , (3) FS; Law Implemented (1), FS Mobile food dispensing vehicles. (1) Mobile food dispensing vehicles that prepare food on, and dispense food from said vehicles shall comply with all applicable requirements set forth in this chapter excepting such vehicles shall noit be required to have public hand-washing or toilet facilities, but shall comply with the following additional requirements: (a) All vehicles must be licensed by the Motor Vehicle Commission. (b) The license and achievement rating card must be framed and conspicuously displayed on the vehicle. (c) All vehicles must be clean and sanitary. (d) All vehicles must be free of roach infestation. (e) All drivers must have health cards. (f) All condiments (mustard, ketchup, salt, pepper, etc.) must be kept covered and protected. (g) All packaged or pre-wrapped sandwiches made for resale must have name and address of manufacturer, and the date of preparation on the wrapping.

28 CHAPTER PUBLIC FOOD SERVICE ESTABLISHMENTS Supp. #55 (h) Cold food must be refrigerated at a temperature of not more than 40 F. (i) Hot food must be kept warmed at a temperature of not less than 150 F. (j) No soft drink bottles shall be submerged in water. (k) Sugar must be individually packaged and served. (1) Milk shall not be submerged in water and shall be sold in original individual containers. (m) Waste containers shall be provided for the deposit of food scraps, food wrappings, cups, napkins and discarded single service articles. (n) Mobile food units shall operate from an approved caterer, commissary or other fixed food service establishment and shall report to such location for cleaning and servicing at least daily. (0) An inside service area shall be provided for cleaning and servicing mobile food units. (p) A potable water supply system of sufficient capacity (minimum 15 gallon) to furnish an adequate quantity of water for food preparation, cleaning and hand-washing purposes shall be provided. (q) A suitable liquid waste system, including a waste tank having a capacity at least equal to the water supply system, shall be provided. The waste tank shall be capable of being completely drained and flushed. (r) Service openings shall not be larger than eighteen (18) inches wide and eighteen (18) inches high and shall be kept closed at all times except when food is actually being served. (s) All vehicles must contain a minimum of 30 square feet inside work area. (t) No license shall be granted to a mobile food unit until the following requirements have been met by any such vehicle: 1. All vehicles must have the approval of the Fire Marshal (based on requirements of NBFU No. 58 and NFPA No. 54) and have STLPG No. 50 prominently displayed (form available at district Fire Marshal offices). 2. All vehicles must be numbered. 3. Vehicles must be equipped with a 212 lb. Dry Chemical or a 5 lb. Carbon Dioxide fire extinguisher. 4. Extinguishers must be installed in a conspicuous place on each vehicle located remotely as possible from gas appliance. 5. L.P. Gas containers must be installed on the outside of the vehicle, protected from physical damage and if enclo'sed, vented at the lowest possible point of the enclosure. 6. Any L.P. Gas container exceeding 25 lb. capacity must be equipped with an excess flow valve. 7. All L.P. Gas containers and appliances must be properly secured. 8. A quick closing valve must be installed at the low pressure side of the regulator. 9. A shut off valve shall be installed at each appliance. 10. Gas supply shall be shut off at the tank when equipment is not in use. 11. Welded joints will not be allowed on any piping. 12. Rubber hose may not be used except on the low pressure side as specified in NBFU Pamphlet No There shall be no concealed connections. 14. Tubing shall be adequately coiled to avoid road shock. 15. Shut off all appliances at tank before refueling wuh gasoline or L.P. Gas. 16. In case of emergency turn off gas supply at tank. (Do not extingui~h any L.P. Gas fire until gas has been shut off at said tank.) 17. No vehicle may be parked in any building during the operation of its vending business. 18. It shall be the responsibility of the owner of said business to acquaint all his operators with Sub-paragraphs 16 and 17 as above stated. (2) Mobile food dispensing vehicles that do not prepare food on said vehicles brut only dispense from said vehicles food already prepared and packaged shall comply with the following requirements: (a) All such vehicles shall be licensed by the Motor Vehicle Commiss,ion. (b) The license and achievement rating card shall be framed and conspicuously displayed on all such vehicles. (c) All such vehicles must be clean and sanitary. (d) All such vehicles must be free of roach infestation. (e) All drivers of such vehicles must have health cards. 26 (f) All packaged or pre-wrapped sandwiches made for resale must have the name and address of manufacturer, and the date of preparation on the wrapping. Dating by code will be acceptable provided sandwiches are kept under refrigeration. Systems of coding must be furnished the Hotel and Restaurant Commission. (g) Cold foods must be refrigerated at a temperature of not more than 40 F. (h) Hot foods must be kept warmed at a temperature of not less than 150 F. (i) No soft drink bottles shall be sub- merged in water.

29 Supp. #55 PUBLIC FOOD SERVICE ESTABLISHMENTS CHAPTER (j) Sugar must be individually packaged and served. (k) Milk shall not be submerged in water and shall be sold in original containers. (I) Waste containers shall be provided for the deposit of food scraps, food wrappings, cups, napkins and discarded s,ingle service articles or other waste matter. (m) All operators of such vehicles shall provide an approved service area for cleaning and servicing the mobile food units. Sufficient hot water must be available at this service area for cleaning said vehicles. (n) All such vehicles may dispense beverages through approved bulk beverage dispensers. Instant coffee or tea may be served on such vehicles, provided it is served by using individually packaged coffee, tea, cream and sugar. (0) Condiments such as mustard, ketchup, relish, mayonnaise, etc., shall be dispensed from individually packaged and sealed containers or from squeeze-type containers or other covered dispensers not requiring the use of a utensil to remove from said dispenser. No condiment shall be permitted to be dispensed from an open container or a container whose cover must be removed for use by the public. (p) All such vehicles may prepare and dispense hot dogs. However, the preparation and dispensing of such hot dogs shall be from a self-contained, stainless steel steamer. (q) Heating elements shall be permitted for the heating of a hot dog steamer, water, and to maintain the temperature of hot prepared and packaged foods. (r) Such mobile food vehicles shall handle only completely wrapped or packaged food which has been manufactured, processed, prepared and packaged in individual servings at an approved food service establishment and transported and stored in accordance with the provisions of this chapter, except as provided in this Subsection (2). (s) No license shall be granted to such mobile food vehicles until all of the requirements set forth in Subsection (1) (t) above have been met. (3) This rule shall become effective October 1, (4) All mobile food dispensing vehicles (MFDV) shall have affixed to the inside lower right corner of the windshield of said vehicle a three (3) inch Florida Hotel and Restaurant Commission decal as evidence of inspection. An appropriate rating label shall also be affixed to the back of the decal on the inside of the vehicle showing the name of the Deputy Commissioner making the inspection and the date. General Authority (3) FS Law Implemented FS FS Wstory.-Amended , ,