875—29.4 (88) Eating places and lunchrooms.
	 29.4(1)  Eating places.
	  a.   	 Whenever practicable and at all permanent and semipermanent installations, an acceptable place, maintained in clean and sanitary condition, with adequate space for eating meals shall be provided for employees who bring their meals to their place of employment, or eat their meals prepared at the camp facilities.
	  b.   	 Eating places shall be so constructed as to permit their being readily cleaned, and they shall be kept clean, in good repair and free of rodents, insects and vermin.
	  c.   	 Kitchen cars or other camp facilities shall have adequate equipment for the sanitary preparation, cooking and refrigeration of food.
	 29.4(2)  Lunchrooms.
	  a.   	 In lunchrooms where food is served for employees, the food, equipment, and facilities shall be subject to the same inspection and regulation as is required in public eating places, generally consistent with the rules of the state pertaining to public food establishments.
	  b.   	 Employees and workers handling and serving food in such places shall be subject generally to those rules of the state which are necessary to the sanitary handling of food.
	  c.   	 Concessionaire facilities provided by the company in lieu of direct company operation shall comply with these rules with respect to adequate space, adequate food handling facilities and cleanliness.
	  d.   	 Adequate table and seating facilities shall be provided for the maximum number of employees using the room at any one time.
	 29.4(3)  Lunchrooms and eating places—additional requirements.
	  a.   	 General. The minimum area of lunchrooms, or the amount of space to be added to that required for a locker room where a lunchroom is not provided, shall be based upon the maximum number of employees using the room or added space at any one time, generally in accordance with the following table:

Number of Employees	Square Feet Per Employee	
25 and less	13	
26 to 74	12	
75 to 149	11	
150 and over	10	
 	 	
	  b.   	 Ventilation. Every eating place and lunchroom shall be adequately ventilated. Where practicable cross-ventilation shall be provided.
	  c.   	 Lighting. All lunchrooms shall be clearly lighted at all times during hours of use.
	  d.   	 Heating. Every lunchroom shall be kept reasonably heated at all times.
	  e.   	 Screens. The windows, ventilators and doors opening to the outside of all lunchrooms shall be properly screened during the season when insects are prevalent.
	  f.   	 Waste disposal. One or more covered receptacles, as may be necessary, shall be furnished in lunchroom and eating places for the disposal of waste food and other waste matter. Such containers shall be emptied regularly and cleaned as often as is necessary. The area where the receptacles are kept shall be maintained free of litter occurring from the possible overflow of such receptacles.