(1) Toilet facilities must be provided for food employees and other authorized persons. These toilet facilities must be conveniently located and readily accessible to food employees and other authorized persons during all times the establishment is in operation. Conveniently located as related to toilet facilities located within 200 feet by a normal pedestrian route of all locations of the food service operation and not more than one floor-to-floor flight of stairs.

(2) Food employees, other authorized persons and customers may use the same toilet facilities provided that patrons may use them without entering the food storage, food preparation, or food service areas or the dishwashing or utensil storage areas of the establishment.

(3) When customer facilities are provided, they must be maintained in good repair and be kept clean at all times.

(4) Food service establishments which must use privy type toilets must be evaluated on an installation-by-installation basis.

(5) Toilets and urinals must be designed to be easily cleanable.

(6) Toilet fixtures must be kept clean and in good repair.

(7) Toilet rooms must be completely enclosed, and must have tight-fitting, self-closing doors. Such doors may not be left open except during cleaning or maintenance. If vestibules are provided, they must be kept in a clean condition and good repair.

(a) The lack of doors on toilets serving large numbers of people such as sports arenas must be evaluated on a case-by-case basis.

(8) A supply of toilet tissue in a wall-hung or protected container must be provided at each toilet at all times. Easily cleanable receptacles must be provided for waste materials. Such receptacles must be emptied at least once a day, and more frequently when necessary to prevent excessive accumulation of waste material.

(9) All toilet rooms must be vented to the outside. In addition, mechanical ventilation must be provided in new or newly remodeled toilet rooms.