The operator of a food establishment shall ensure

1. (1) that equipment that produces excessive heat, steam, condensation, vapors, noxious odor, smoke, or fumes is adequately vented to outside air through a hood and filter system that prevents grease, condensation, or other filth from collecting on walls and ceilings or from draining or dripping onto food, food-contact surfaces, linens, or single-service or single-use articles;
2. (2) if an automated deep frying system with a ventless, hoodless design is used, that the system is approved by the Underwriters Laboratories (UL) and the National Sanitation Foundation (NSF);
3. (3) that commercial cooking equipment that produces grease-laden vapors is vented through a hood and grease collection system designed and installed in accordance with the International Mechanical Code, 2006 Edition, Chapter 5, Sections 506 - 509, adopted by reference in 18 AAC 31.011;
4. (4) that fire prevention or extinguishing equipment installed in a hood does not obstruct cleaning or cause grease to collect; and
5. (5) that a system vented to the outside does not create a discharge that violates 18 AAC 50.

(Eff. 5/18/97, Register 142; am 12/19/99, Register 152; am 6/28/2001, Register 158; am 12/28/2006, Register 180)

Authority: AS 17.20.005, AS 17.20.072, AS 17.20.180, AS 44.46.020