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and public access areas is acceptable, provided, that light- <br />ing meeting the above requirements shall be available during <br />all clean-up periods in dining rooms and access areas. <br />SECTION 24 - VENTILATION <br />Section 24.1 Ventilation. All rooms in which <br />food is prepared or served, or utensils are washed, and <br />toilet, dressing, and locker rooms, and garbage and refuse <br />storage areas shall be well ventilated and shall be free <br />of disagreeable or excessive odors, condensation, vapors, <br />smoke, and fumes. Air replacement vents shall be designed <br />to permit the entrance of an equal volume of displaced air <br />and to prevent the entrance of insects, dust, or other <br />contaminating materials. All gas or oil fired room heaters <br />and water heaters shall be vented to the outside air. <br />SECTION 25 - DRESSING ROOMS AND LOCKERS <br />Section 25.1 Dressing Rooms and Lockers. Facil- <br />ities shall be provided for the storage of employees' cloth- <br />. ing and personal belongings. Where employees routinely <br />change clothes within the establishment, one or more dressing <br />rooms or designated areas shall be provided for this purpose. <br />Such designated areas shall be located outside of the food <br />preparation, storage and serving areas, and the utensil <br />washing and storage areas, provided, that when approved by <br />the Health Authority, such an area may be located in a <br />storage room where only bottled or completely packaged and <br />protected foods are stored.. Dressing rooms or such desig- <br />nated areas shall be equipped with lockers. Dressing rooms <br />and lockers shall be kept neat and clean. <br />SECTION 26 - HOUSEKEEPING <br />Section 26.1 Housekeeping. All parts of the <br />food establishment and its premises shall be kept neat, <br />clean, and free of litter and refuse. Cleaning operations <br />shall be conducted in such a manner as to minimize contamination of <br />food and food contact surfaces. None of the operations <br />connected with a food establishment shall be conducted in <br />any room used as living or sleeping quarters. Soiled <br />linens, coats, and aprons shall be kept in approved containers <br />until removed for laundering. No live birds or animals shall <br />• be allowed in any area where food is prepared, stored, or <br />20 _ <br />