A.
Hot and cold running water under pressure need not be
piped to temporary eating and drinking places whenever:
(1)
The only utensils are limited to knives, spatulas, tongs
and similar devices or a single container.
(2)
Extensive soiling of the establishment from the food
operation does not occur.
(3)
The equipment to be cleaned is stationary and does not
require disassembly for proper cleaning.
(4)
No health hazard will result.
B.
When the conditions of Subsection A are met, the proprietor shall comply with the following:
(1)
Water required for cooking, cleaning and handwashing
shall be obtained in a container which has a tight-fitting lid and is easily
cleaned.
(2)
The outlet from which the water is obtained shall be
so located and protected as to preclude contamination of the water outlet
as well as the water being drawn.
(3)
An adequate quantity of water shall be provided within
the establishment in containers approved by the Public Health Office for design,
construction and size.
Mobile food-service establishments shall comply with the following requirements:
A.
The water system shall be closed to contamination from
the filling inlet to the discharge outlets. Vent openings are permitted wherever
necessary, if properly protected to prevent contamination of the water supply.
B.
The water-filling inlet shall be so located and designed
that it is protected from contamination, provided with a hose connection of
a different size and type from the waste retention tank flushing connections
on the mobile unit, and easily accessible.
C.
The water storage tank shall have a minimum capacity
equivalent to the amount needed for one day of operation, but in no case may
be less than 5 gallons, unless otherwise approved by the Public Health Officer.
D.
Whenever the waste retention tank is cleaned or flushed
in place, two separate hoses shall be provided for the servicing operation,
one for use in filling the water storage tank and one for the use in flushing
the waste retention tank.
E.
The water fill hose, unless otherwise protected from
contamination, shall have the end of the hose provided with a permanently
attached disc or molded protection so that the nozzle will not rest on the
ground or floor if dropped. The filler hose shall be kept in the vehicle and
shall be protected from contamination.
F.
Hot water generating facilities shall be provided which
are able to function whether the vehicle is mobile or stationary.
A.
Mobile food-service establishments shall comply with
the following requirements:
(1)
A suitable liquid waste system including a waste tank
having a capacity of five gallons greater than the water storage and distribution
system and hot water generating system combined, shall be provided. The waste
tank shall be capable of being completely drained and flushed.
(2)
When wastes are retained in removable soil or waste cans,
provision shall be made to fix the cans in place so as to prevent excrement
or waste from falling or spilling outside of the container.
(3)
When the soil can is removed from the mobile unit, the
contents shall be enclosed or covered while being transported to the facilities
for emptying and cleaning the cans.
(4)
Hoses used to clean soil cans shall be equipped with
acceptable vacuum breakers installed on the discharge side of the last control
valve.
(5)
When wastes are stored in retention tanks which are permanently
installed on the mobile unit, the tanks shall be so designed that the contents
cannot be discharged when the vehicle is in motion. In addition, discharge
control devices on the retention tank outlet shall be designed to prevent
leakage and to prevent spattering of the servicing area or servicing area
personnel.
(6)
The disposal of all waste shall be done so as to not
to create a nuisance or health hazard.
B.
Temporary food-service establishments which do not have
water piped to their facility and which do not have a plumbing system within
their facility that connects to an approved waste disposal system shall:
Temporary food-service establishments and mobile food-service establishments
shall have available adequate, conveniently located toilet facilities for
its employees. A mobile food-service establishment shall be provided with
toilet facilities approved by the Public Health Officer on the vehicle if
the operator does not have access to facilities at his designated stops or
base of operation.
A.
Temporary or mobile food-service establishments shall
be provided with adequate, conveniently located hand-washing facilities for
its employees, including lavatory or lavatories equipped with hot and cold
tempered running water under pressure, hand cleansing soap or detergent and
approved sanitary towels or other approved hand-drying devices.
B.
Temporary food-service establishments which do not have
water piped to their facilities may utilize the following:
(1)
Auxiliary heating facilities to produce an ample supply
of hot water.
(2)
A basin or pan in lieu of a sink. The container shall
be emptied and rinsed immediately after each person's use.
(3)
An adequate quantity of water shall be provided within
the establishment in containers approved by the licensor for design, construction
and size.
