In any food establishment, the minimum finished ceiling height shall be not less than eight feet from the finished floor in all rooms or areas where food or beverage is processed or served, or where utensils are cleaned. Exposed studs and rafters shall not be permitted in rooms or areas where food, beverage or utensils are not otherwise securely protected from the dust, dirt, filth or other foreign contamination which may accumulate on the exposed studs and rafters. All walls and ceilings shall be smooth, in good repair, kept clean, and painted with light colored, high gloss or semi-gloss material, including paint and other acceptable surfacing which is approved by the chief of environmental health. (Ord. 4883-NS § 1 Exhibit A, Ch. 7 Art. 5 § 1, 1976)