WILLIAM DONALD SCHAEFER, Governor                    Ch. 297

(3)  ANY RECEPTACLE, CHUTE, PLATFORM, RACK, TABLE,
SHELF, UTENSIL, OR MACHINERY USED IN MOVING, HANDLING, CUTTING,
CHOPPING, MIXING, CANNING, FREEZING, OR PROCESSING FOOD IS NOT
KEPT CLEAN;

(4)  THE CLOTHING OR BODY OF ANY INDIVIDUAL EMPLOYED
IN THE ESTABLISHMENT, PLACE, OR VEHICLE IS NOT KEPT AS CLEAN AS
THE NATURE OF THE EMPLOYMENT PERMITS;

(5)  THE FOOD ESTABLISHMENT LACKS AN ADEQUATE SUPPLY
OF POTABLE WATER; OR

(6)  THE FOOD ESTABLISHMENT LACKS AN ADEQUATE SEWAGE
DISPOSAL FACILITY.

4-325.

(A)  EACH FOOD ESTABLISHMENT SHALL HAVE:

(1)  A CONVENIENT TOILET THAT IS:

(I)  EXCEPT AS PROVIDED IN SUBSECTION (C) OF
THIS SECTION, SEPARATED FROM ANY ROOM IN WHICH FOOD IS
MANUFACTURED, PREPARED, PACKED, CANNED, FROZEN, SOLD, OR
DISTRIBUTED;

(II)  KEPT IN A SANITARY CONDITION; AND

(III)  PROPERLY VENTILATED; AND

(2)  A CONVENIENT LAVATORY THAT IS:

(I)  SUPPLIED WITH SOAP, WATER, TOWELS, OR OTHER
APPROVED HAND DRYING DEVICES;

(II)  KEPT IN A SANITARY CONDITION; AND

(III)  PROPERLY VENTILATED.

(B)  EACH FOOD SERVICE FACILITY WHICH PREPARES FOOD AND
PROVIDES SEATING FOR PATRONS ESTABLISHED AFTER JANUARY 1, 1979
SHALL HAVE AVAILABLE FOR THE PUBLIC:

(1)  A CONVENIENT TOILET THAT IS KEPT IN A SANITARY
CONDITION; AND

(2)  A CONVENIENT LAVATORY THAT IS:

(I)  SUPPLIED WITH SOAP, WATER, TOWELS OR OTHER
APPROVED HAND DRYING DEVICES;

(II)  KEPT IN A SANITARY CONDITION; AND

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