[HISTORY: Adopted by the Village Board of the Village of Westfield
as §§ 4-7-6 to 4-7-10 of the 1985 Code. Amendments noted where
applicable.]
The Health Officer shall have the right to enter and examine any public premises or any place where meat, fish, poultry, game, milk, bakery goods or other foodstuffs are stored, prepared or dispensed for public consumption and to inspect or examine any vehicle transporting such foodstuffs for the purpose of enforcing the provisions of this chapter. Any person who shall hinder, obstruct or prevent the Health Officer from entering or carrying out his examination of such premises or vehicle shall, upon conviction, be subject to the general penalty of Chapter 1, § 1-3 of this Code.
A.
Definition. The word "restaurant" as used in this section
shall mean any place, kitchen or conveyance where meals or lunches are prepared
for sale, sold or served to transients or the general public.
B.
General sanitation. All restaurant premises shall be
kept clean and free of litter or rubbish. All garbage and rubbish shall be
kept in suitable airtight containers so as not to become a nuisance and shall
be disposed of daily in a sanitary manner. No living or sleeping room, urinal,
water closet, ash pit or coal bin shall connect directly with any room used
for preparation, storing or serving of food. Between May 1 and October 1,
all doors, windows and apertures shall be effectively screened, and doors
shall be self-closing to prevent the entrance of flies. All equipment shall
be kept clean and free from dust, dirt, insects and other contaminating material.
C.
Cleanliness and health of employees.
(1)
Clothing and conduct. All restaurant employees or workers
shall wear clean clothing, hair nets or caps and shall keep their hands clean
at all times while engaging in handling food, drink, utensil or equipment.
Employees or workers shall not expectorate or use tobacco in any form in any
area in which food is prepared.
(2)
Disease. No person infected with any disease in a communicable
form or who is a carrier of any contagious disease shall work in any restaurant
and no restaurant owner or operator shall employ any such person to work in
any restaurant.
(3)
Duty of Health Officer. If the Health Officer shall suspect
that an employee or worker in any restaurant is afflicted with any disease
in any communicable form, he shall notify such employee to cease working in
any restaurant in the Village until he shall present a certified statement
of a reputable physician or other satisfactory evidence that he is free from
communicable disease.
D.
Water supply and plumbing. In every restaurant adequate
water under pressure shall be convenient and available in any room where food
is prepared or utensils washed. Private water supplies shall be tested for
purity not less than once every six months in the manner directed by the Health
Officer. Plumbing shall be so designed, installed, and maintained to prevent
contamination of the water supply, food, drink or equipment.
E.
Cleansing of utensils and equipment. In order to ensure
proper cleaning and disinfecting of glasses, cups, dishes and other eating
utensils in restaurants, they shall be thoroughly washed and sanitized after
each use by one of the methods described in Ch. HFS 196, Wis. Adm. Code, which
is incorporated in this section by reference as if fully set forth herein.
Glasses or utensils may be chilled in cold running water or dry cold chests
but shall not be chilled in a stationary container of cold or ice water.
No person shall operate a grocery store or meat market within the Village
of Westfield in an unsanitary, filthy or unclean manner so as to endanger
the health of patrons or other persons. In any grocery stores and meat markets,
refrigerators or refrigerator counters shall be kept in sanitary condition
and shall maintain a temperature of 40° F. (35.5° C.) or below.
Spoiled or unwholesome food shall be removed from the refrigerator immediately
upon detection. The walls and ceilings of the store and stockrooms shall be
kept clean and painted. Basements shall be clean and orderly, and all refuse
or garbage kept inside the premises must be placed in metal containers properly
covered and disinfected when necessary. Meat grinders, hooks and all other
utensils must be cleaned at the end of each workday. All unwrapped bakery
or confectionery products shall be handled in such a manner that they do not
come in direct contact with the hands of the individual selling them. The
operator of the store or market shall be responsible for compliance with this
section.
No person shall sell or offer or expose for sale any milk or milk product
except in accordance with the requirements of the Tri-County Environmental
Health Consortium as agent of the State Department of Health and Family Services.
No person shall sell, offer for sale or hold for sale any meat, fish,
fruits, vegetables or other articles of food or drink which are not fresh
or properly preserved, sound, wholesome and safe for human consumption or
the flesh of any animal which died by disease. The Health Officer is hereby
authorized and directed to seize and destroy any articles of food or drink
which are offered or held for sale to the public which have become tainted,
decayed, spoiled or otherwise unwholesome or unfit for human consumption.
