(1) All rooms in which food is prepared, stored or served, where utensils are washed, locker rooms, toilet rooms and garbage and rubbish storage areas shall be well lighted and well ventilated.

(2) At least 20 foot-candles of light shall be required on all working surfaces and in all working areas. Sources of artificial light shall be provided and used to the extent necessary to provide the required amounts of light in these areas when in use and when being cleaned.

(3) All food preparation areas must be equipped with a filtered, easily cleanable ventilation system. Ventilation systems shall comply with applicable state and local fire prevention requirements and shall, when vented to the outside air, discharge in such a manner as not to create a nuisance.

(4) Ventilation facilities shall be maintained and operated so that all areas are kept reasonably free from excessive heat, steam, condensation vapors, smoke or fumes. Effective air recovery systems may be used in the ventilation of these areas. All rooms, areas and equipment from which contaminated aerosols, obnoxious odors or noxious fumes or vapors may originate shall be effectively vented to the outside air.

(5) Ventilation hoods, fans and other devices shall be designed to prevent grease or condensate from dripping onto food or food preparation surfaces or non-food contact areas. Filters shall be readily removable for cleaning and replacement and shall be kept clean.

(6) Where intake air ducts are used they shall be designed and maintained so as to prevent the entrance of dust, birds, dirt, insects or other contaminating materials.