Compliance. All restaurants shall comply with
all of the following:
A. The floors of all rooms in which food or beverages
are stored, prepared or served, or in which utensils are washed, shall
be of such construction as to be easily cleaned, shall be smooth and
shall be kept clean and in good repair at all times.
B. Walls and ceilings of all rooms shall be kept clean
and in good repair. The walls of all rooms in which food or beverages
are prepared or utensils are washed shall have a smooth, washable
surface up to the level reached by splash spray.
C. All openings into the outer air shall be effectively
screened and/or doors shall be kept closed at all times unless other
effective means, approved by the Health Officer, are provided to prevent
the entrance of flies.
D. All rooms in which food or beverages are stored, prepared
or served, or in which utensils are washed, shall be well ventilated
so as to be reasonably free of disagreeable odors. When natural ventilation
is inadequate or creates a nuisance to neighboring property, a system
of forced draft ventilation may be required with the outlet at roof
level or some other point so as to avoid any nuisance to neighboring
properties.
E. Public lavatories.
[Amended 11-10-1997 by Ord. No. 97-2]
(1) Every public lavatory, except those retail food establishments
with 10 or less seats for on-premises consumption, shall have separate
lavatory facilities for male and female patrons. Retail food establishments
with 10 or less seats for on-premises consumption may apply to the
Health and Building Departments, as well as the Plumbing Inspector
for permission to provide a unisex lavatory.
(2) The applicant must receive written approval from the
Health Department pursuant to the Plan Review, the Building Department
and the Plumbing Inspector before construction or renovation of public
lavatories begins.
(3) Every public lavatory must be accessible to patrons
without patron access to food preparation or food storage areas.
(4) Every public lavatory shall contain the following:
(b)
At least one water closet and hand wash sink
with an adequate supply of hot and cold running water under pressure.
(c)
A sufficient quantity of toilet tissue, single-service
towels or an air dryer.
(d)
A sanitary waste receptacle.
(e)
A mechanical dispenser containing liquid or
powdered soap of a type approved by the Health Officer.
(f)
Smooth, easily cleanable, nonabsorbent and durable
floor and wall surfaces.
(5) Every public lavatory shall be clearly marked on the
exterior of the door whether it is for male or female patrons or is
unisex (for both male and female patrons).
(6) A unisex public lavatory must be designed for the
use of one person at a time and must have interior locking device
that displays on the exterior of the door that the facility is occupied
when it is in use.
(7) Every facility required to have one or more public
lavatories must provide handicap access pursuant to the Americans
With Disabilities Act to every patron.
F. Washrooms shall be kept in a clean condition, in good
repair and well lighted and ventilated. Hand-washing signs shall be
posted in each washroom used by employees. Adequate convenient hand-washing
facilities shall be provided, including hot and cold running water,
liquid or powdered soap in approved dispensers and approved sanitary
towels. The use of common towels is prohibited. No employee shall
resume work after using the toilet or urinal without first washing
his hands. All employees shall wear clean outer garments and shall
keep their hands clean at all times while engaged in handling food,
beverages, utensils or equipment. Employees shall not expectorate
in rooms in which food is prepared, sold or served.
G. Adequate lockers or dressing rooms provided for employees'
clothing shall be kept clean at all times.
H. Soiled linens, coats and aprons shall be kept in containers
provided for that purpose.
All food and beverage shall be so stored, displayed
and served as to be protected from dust, flies, vermin, depredation
and pollution by rodents, unnecessary handling, droplet infection,
overhead leakage and other contamination. All means necessary for
the elimination of flies, roaches and rodents shall be used.
When suspicion arises as to the possibility
of transmission of infection from any restaurant employee, the Health
Officer is authorized to require any or all of the following measures:
A. The immediate exclusion of the employee from all restaurants.
B. The immediate closing of the restaurant concerned,
until no further danger of disease outbreak exists, in the opinion
of the Health Officer.
C. Adequate medical examinations of the employee and
of his associates, with such laboratory examinations as may be indicated.