NAC446.555. Cleaning of floors and walls.

     1. Floors and walls must be cleaned when the least amount of food is exposed, such as after closing or between meals, except in an emergency.

     2. Floors, mats, duckboards, walls, ceilings, attached equipment and decorative materials must be kept clean.

     3. Only methods of cleaning floors and walls which inhibit dust may be used, such as vacuum cleaning, wet cleaning or the use of sweeping compounds.

     4. In new or extensively remodeled establishments, at least one sink for cleaning or a curbed cleaning facility with a drain in the floor must be used for the cleaning of mops or similar tools used to clean wet floors and for the disposal of water used for mopping or similar liquid wastes. Lavatories or sinks normally used for preparing food or washing utensils or equipment may not be used for this purpose.

     [Bd. of Health, Food Establishments Reg. Art. 12 § 12.3 subsecs. 12.3.1 & 12.3.2, eff. 9-17-82]