The buildings used in connection with any establishment shall be of sound construction and kept in good repair and shall be of such construction as to prevent the entrance or harboring of vermin.

Floors, side walls and ceilings shall be constructed of impervious material and so constructed that they can be readily kept clean.

Floors shall slope so all waste water will flow to a floor drain.

Floor drains shall be equipped with strainers and traps.

All rooms shall be provided with abundant light, both natural and artificial, and shall be ventilated to eliminate objectionable odors and moisture condensation.

In abattoirs where poultry is processed, the eviscerating, cutting and packaging operation must be separated from the killing, scalding and dressing operations either by the use of separate rooms or by a thorough and complete cleanup prior to the eviscerating, cutting and packaging operations.

Provided, however, any existing buildings now being used in the operation of any establishment covered by this article, which do not meet the requirements set out herein, shall be rigidly inspected and diligently cleaned in an effort to provide a maximum of sanitary conditions and to insure sanitary meat, meat-food products and poultry. The commissioner shall endeavor to improve the quality of all existing buildings until they have been made to conform to the full requirements of this article, but he shall not close down any establishment for the failure for such existing facilities to meet the requirements outlined above.

Provided, however, any alteration, remodeling or additions to any existing facility shall meet the requirements specified by this article and no such new buildings, establishments, and/or repairs, remodeling and/or alterations shall be made until after the commissioner has approved the same and is satisfied that such new construction or such changes in existing facilities do comply with the provisions of this article.