.21 Building — Floors, Walls, and Ceilings.

The person-in-charge shall ensure that:

A. A floor and floor covering is kept:

(1) Clean; and

(2) In good repair;

B. The floor in a food preparation, food processing, food storage, utensil washing, dressing or locker, toilet, and walk-in refrigerator room or area is constructed of epoxy, sealed concrete, quarry tile, ceramic tile, commercial grade continuous sheet vinyl, or similar material that makes the floor:

(1) Smooth;

(2) Durable;

(3) Nonabsorbent, unless the floor is in a:

(a) Dry-food storage area;

(b) Dining area; or

(c) Mechanical or electrical room;

(4) Easily cleanable; and

(5) Grease resistant in areas subject to grease spillage or drippage;

C. A floor installed in a food preparation, food processing, food storage, utensil washing, walk-in refrigerator, dressing or locker, and toilet room or area has a juncture between the floor and the wall that is:

(1) Coved; and

(2) Closed;

D. A mat, floor covering, and duckboard is:

(1) Removable;

(2) Easily cleanable; and

(3) Kept clean;

E. When carpeting is used, the carpeting is placed only on the floors of:

(1) Interior dining areas;

(2) Retail areas where liquid products are not displayed; and

(3) Areas not subject to water flushing, spraying, or drippage;

F. When a floor receives water as a result of processing or cleaning, floor drains are provided at a minimum of one floor drain per 400 square feet of floor area;

G. When floor drains are installed, floors are graded at not less than 1/8 inch per foot to direct wastewater to the floor drains;

H. A floor in a room without floor drains that requires the removal of processing or wash-water, is drained by:

(1) Sloping the floor at least 1/8 inch per foot toward a doorway or another opening; and

(2) Directing the wastewater into a floor drain or other discharge point located outside the room in compliance with applicable State and local laws, regulations, and ordinances;

I. The walking and driving surfaces of all exterior areas of food service facilities are:

(1) Kept clean and free of debris; and

(2) Surfaced with concrete, asphalt, gravel, or similar material to facilitate maintenance and minimize dusty or muddy conditions;

J. A door on the building's exterior is equipped with a self-closing device;

K. A wall, ceiling, door, window, skylight, and similar closure, is kept:

(1) Clean; and

(2) In good repair;

L. The walls up to at least the highest level reached by splash or spray in all food preparation, food storage, utensil washing, and toilet rooms or areas have surfaces that are:

(1) Smooth;

(2) Washable; and

(3) Water and grease resistant;

M. A wall covering material, such as tile, stainless steel, fiber reinforced plastic, sealed gypsum board, or a similar material, is attached and sealed to the wall or ceiling so that:

(1) There are no open spaces or cracks to permit accumulation of grease or soil;

(2) The surface is easily cleanable; and

(3) Harborage for vermin is prevented;

N. Ceiling covering materials in food preparation and utensil washing areas:

(1) Have smooth, washable surfaces; and

(2) Do not contain fiberglass backing;

O. Exposed construction, such as exposed floor and ceiling rafters, trusses or beams, utility ducts, and lighting, is:

(1) Used only in:

(a) A dry food storage area;

(b) A dining area; or

(c) Other areas with the approval of the approving authority based on applicable State and local laws, regulations, and ordinances;

(2) Not used in:

(a) A refrigerated food storage area;

(b) A food preparation area;

(c) An equipment and utensil washing area; and

(d) A toilet room; and

(3) Cleanable; and

P. Piping, conduit, and similar construction located outside a wall is installed so that there is a minimum of 3/4 inch space between the piping, conduit, and similar construction and the wall.