1. A. All lavatory fixtures shall be installed in accordance with Part XIV of the state sanitary code and:

   1. 1. at least one handwashing lavatory shall;

      1. a. be located to permit convenient use by all employees in food preparation areas and utensil washing areas including the produce, meat and seafood markets;
      2. b. also be located in or immediately adjacent to toilet rooms;
   2. 2. lavatories shall be accessible to employees at all times;
   3. 3. lavatories shall be equipped to provide a flow of water at a temperature of at least 85°F (30°C) through a mixing valve or combination faucet;
   4. 4. if a self-closing, slow-closing, or metering faucet is used, it shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet;
   5. 5. steam mixing valves are prohibited;
   6. 6. a supply of hand-cleansing soap or detergents shall be available at each lavatory. A supply of individual disposable towels, a continuous towel system that supplies the user with a clean towel or a heat-air drying device shall be available at each lavatory. The use of common towels is prohibited;
   7. 7. lavatories, soap dispensers, hand-drying devices and all related fixtures shall be kept clean and in good repair;
   8. 8. a handwashing lavatory may not be used for purposes other than handwashing.

Authority Note

AUTHORITY NOTE: Promulgated in accordance with R.S. 40:4.

Historical Note

HISTORICAL NOTE: Promulgated by the Department of Health and Hospitals, Office of Public Health, LR 28:329 (February 2002), amended LR 28:1423 (June 2002).