The person-in-charge shall ensure that: The food processing plant and grounds around a food processing plant are: Maintained free of attractants, breeding places, or harborage for pests and insects, including: Unused equipment; Debris; Litter; Waste; or High weeds or grass; and Adequately drained to promote sanitation and prevent breeding places for pests and insects; The design and construction of the plant facilitates maintenance and sanitary operations for food processing and: Is suitable in size; Affords protection against the weather; and Minimizes the potential for contamination and allergen cross-contact by providing: Adequate space for the placement of: Equipment; Utensils; and Materials storage; and Effective designing the flow of food through the plant; Except as provided for in Regulation .15 of this chapter, a room or area in which food is processed or stored or in which utensils, equipment, or food-packaging materials are cleaned, sanitized, or stored: Is separated from other rooms or areas in the plant to preclude allergen cross-contact and contamination by: A distance that precludes allergen cross-contact and contamination; or Tight fitting: Walls; Ceilings; and Self-closing doors; Is, if not refrigerated, mechanically ventilated using exhaust and supply fans to ensure: Filtered air is supplied to provide a positive air pressure in the room; Condensation and grease do not accumulate on room surfaces and equipment; and Removal of excessive: Grease vapors; Steam; Heat; and Odors; Has a floor, walls, and ceiling that are: Smooth; Washable; Easily cleanable; and Impervious to water; Has only the exposed overhead pipes, ducts, conduits, evaporators, and other structures that are needed for proper processing, which are installed so that food is protected against leakage; Has floor-wall junctures that are: Coved; and Impervious to water; Has aisles or working spaces between equipment and walls that: Are unobstructed; Of adequate width to permit employees to perform their duties; and Protect against the contamination of food, food-contact surfaces, or food-packaging materials by clothing or personal contact; Provides adequate lighting in all areas that: Uses shatter-resistant light bulbs, fixtures, skylights, or other light sources if suspended over exposed food, food-contact surfaces, or food-packaging materials in any step of preparation; or Otherwise protects against food contamination in case of glass breakage; and Has well-maintained, sealed walls, floors, and ceilings to prevent entry or harborage areas for pests; Except as provided for in Regulation .15 of this chapter, an area is designated for employees to eat, drink, and securely store personal items which is separate from areas designated for the cleaning, sanitation, or storage of: Utensils; Equipment; or Food-packaging materials; The food processing plant is completely separated by solid, impervious floors, walls, and ceilings with no connecting openings from areas used as living quarters; and Plans provided for review to the Department of the plant, facilities, and grounds design and construction that are not provided for in this regulation: Provide for adequate food safety, food protection, and sanitation; and Are equivalent to regulatory and industry standards.