(a) Regulation. All rooms in which food or drink is stored, prepared or served or in which utensils are washed, shall be well ventilated.
(b) Satisfactory compliance.
(1) All rooms are adequately ventilated so as to be reasonably free of disagreeable odors, condensation and toxic gases. Cold storage rooms need to meet requirements for natural ventilation only.
(2) Artificial ventilation equipment is used as a supplement or substitute for natural ventilation and meets the requirements of the deputy state health officer.
(3) Hoods are provided, where needed, over cooking areas and over dishwashing equipment. Such hoods meet the requirements of the deputy state health officer.