Construction and equipment shall comply with Department of Health regulations, and shall include:
1. Food preparation center. Provide lavatory (without mirror) with wrist action blades, soap dispenser and disposable towel dispenser. All cooking appliances to have ventilating hood.2. Food serving facilities. If dining space is provided, it shall contain a minimum of 15 sq. ft. per person seated.3. Dishwashing room. Provide commercial type dishwashing equipment.4. Pot washing facilities.5. Refrigerated storage (three day supply).6. Day storage (three day supply).7. Cart cleaning facilities (can be in dishwashing room).8. Can wash and storage (must be fly-tight).11. Janitor's closet (See Rule 41.14.9(11)).12. Personnel toilets and lockers convenient to, but not in, the kitchen proper.13. Approved automatic fire extinguisher system in range hood. In addition, Class K extinguisher to be installed in the kitchen.15 Miss. Code. R. 16-1-41.23.1
Miss. Code Ann. § 41-9-17