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<br />e <br /> <br />e <br /> <br />Texas Department of Health <br />, Division of Food and Drugs <br /> <br />Page 22 of 35 <br /> <br />(5) Garbage Grinders., If used, garbage grinders shall be installed <br />and maintained accord'ing to law. <br /> <br />(6) Drains. Except for properly trapped open sinks, there shall be <br />no direct connection between the seweragE! system and any drains originating <br />from equipmen~ in which food, portable equipment, or utensils are placed. <br />When a dishwashing machine is located within five feet of a trapped floor <br />drain, the dishwasher 'waste outlet may be connected directly ~n the inlet side <br />of a .properly vented floor drain trap if permitted by law. <br /> <br />(d) Toilet Facilities. <br /> <br />(1) Toilet Installation. Toilet facilities shall be installed <br />according to law, shall be the number required by law, ,shall be conveniently <br />located, and shall be accessible to employees at all times. <br /> <br />(2) Toilet Design. Toilets and urinals shall be designed to be <br />easily cleanable. <br /> <br />(3) Toilet Rooms. Toile,t rooms shall be completely enclosed and <br />shall have tight-fitting, self-closing, solid doors, which shall be closed <br />except during cleaning or maintenance. <br /> <br />good repair. <br />all times. <br />materials. <br />receptable. <br /> <br />(4) Toilet Fixtures. Toilet fixtures shall be kept clean and in <br />A supply of toilet tissue shall be provided at each toilet at <br />Easily cleanable ,receptacles shall be provided for waste <br />Toilet rooms used by women shall have at least one covered waste <br /> <br />(e) Lavatory Facilities. <br /> <br />(1) Lavatory Installation. Lavatori~s shall be at least the number <br />required by law, shall be installed according to law, and shall be located to <br />permit convenient use by all employees in food preparation areas and ut,ensil- <br />washing areas. Lavatories shall be accessible to employees at all times. <br />Lavatories shall also be located in or immediately adjacent to toi~et rooms or <br />vestibules. Sinks used for food preparation or for washing equipment or <br />utensils shall ,not be used for handwashing. <br /> <br />(2) Lavatory Faucets~ Each lavatory shall be provided with hot and <br />cold water tempered by means of a mixing valve or combination faucet. Any <br />self-closing, slow-closing, or metering faucet used shall be designed to <br />provide a flow of water for a least fifteen seconds without the need to <br />reactivate the faucet. Steam-mixing valves are prohibited. <br /> <br />(3) Lavatory Supplies. A supply of hand-cleansing soap or <br />detergent shall be available at each lavatory. A supply of sanit~ry towels or <br />a- hand-drying device providing heated air shall be conveniently located near <br />