Every bakery shall be constructed, drained, lighted, ventilated and maintained in
a clean and sanitary condition, and when and where necessary screened against flies;
shall have plumbing and drainage facilities, together with suitable wash basins,
wash sinks and toilets or water closets, which shall be kept in a clean and sanitary
condition. The said toilets or water closets shall be in rooms having no direct connection
with any room in which bakery products or ingredients are prepared, stored, handled
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