§ 16.60.210. Ventilation.

Latest version.

A.

The operator of a permitted food establishment shall ensure equipment producing excessive heat, steam, condensation, vapors, noxious odor, smoke, or fumes is adequately vented to the outside air through a hood and filter system complying with applicable law, and preventing grease, condensation, or debris from collecting on walls and ceilings or from dripping onto food or food-contact surfaces.

B.

The operator of a permitted food establishment shall ensure equipment producing grease-laden vapors is vented through a hood and grease collection system designed and installed in accordance with the International Mechanical Code and maintained as required in the International Fire Code as adopted under Title 23.

(AO No. 2009-40(S), § 1, 7-21-09; AO No. 2009-102, § 1, 8-25-09, eff. 1-1-10; AO No. 2017-162 , § 18, 12-19-17)

                    
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