§ 50-190. Ventilation.

(a)

Generally. All rooms in a food service establishment shall have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes. Ventilation systems shall be installed and operated according to law and, when vented to the outside, shall not create an unsightly, harmful or unlawful discharge.

(b)

Special ventilation.

(1)

Intake and exhaust air ducts shall be maintained to prevent the entrance of dust, dirt and other contaminating materials.

(2)

In new or extensively remodeled establishments, all rooms from which obnoxious odors, vapors or fumes originate shall be mechanically vented to the outside.

(Code 1970, § 11-106; Ord. No. 80-24, §§ 7.18, 7.19, 9-23-80)