[Adopted 7-12-1971 as Ch. 47, Art. III, of the
1971 Code]
The following definitions shall apply in the interpretation and the
enforcement of this article:
The Board of Health of the Township of Marple.
Any person who handles food or drink during preparation or serving
or who comes in contact with any eating or cooking utensils or who is employed
in a room in which food or drink is prepared or served.
Any person who transports, distributes or sells to the public prepared
foods or perishable food of any kind deemed by the Board of Health to be capable
of causing human food-borne illness from any food service establishment, truck,
trailer, cart, bicycle or other vehicle or from any vending machine, container
or other type of equipment.
The Health Officer of the Township of Marple or his authorized representative.
One operating for a temporary period in connection with a fair, carnival,
circus, public exhibition or other similar gathering.
Person, firm, corporation or association.
Restaurant, coffee shop, cafeteria, short-order cafe, luncheonette,
tavern, sandwich stand, soda fountain and all other eating or drinking establishments,
as well as kitchens or other places in which food or drink is prepared for
sale elsewhere.
Any kitchenware, tableware, glassware, cutlery, utensils, containers
or other equipment with which food or drink comes in contact during storage,
preparation or serving.
A.
It shall be unlawful for any person to operate a restaurant
in the Township of Marple who does not possess an unrevoked permit from the
Board of Health. Such permit shall be posted in a conspicuous place. Only
persons who comply with the requirements of this article shall be entitled
to receive and retain such a permit. A person conducting an itinerant restaurant
shall also be required to secure a permit.
B.
Permits shall be issued for a calendar year. Unless previously
revoked or suspended, all permits shall expire on December 31 following their
issuance. Application shall be made prior to January 1 of each year for a
further period of 12 months.
C.
Such a permit may be temporarily suspended by the Health
Officer upon the violation by the holder of any of the terms of this article
or revoked after an opportunity for a hearing by the Board of Health upon
serious or repeated violation.
[Amended 6-9-1980 by Ord. No. 80-10; 9-11-1989
by Ord. No. 89-23; 3-14-1994 by Ord.
No. 94-8]
Each application for a permit shall be accompanied by a permit fee as
set from time to time by resolution of the Board of Commissioners and an annual
inspection fee based upon the floor area of a public eating and drinking place.
Samples of food, drink and other substances may be taken and examined
by the Health Officer as often as may be necessary for the detection of unwholesomeness
or adulteration. The Health Officer may condemn and forbid the sale of or
cause to be removed or destroyed any food or drink which is unwholesome or
adulterated.
A.
At least once every 12 months the Health Officer shall
inspect every restaurant located within the Township of Marple. In case the
Health Officer discovers the violation of any item of sanitation, he shall
make a second inspection after the lapse of such time as he deems necessary
for the defect to be remedied and the second inspection shall be used in determining
compliance with the requirements of this article. Any violation of the same
item of this article on such second inspection shall call for immediate suspension
of permit.
B.
One copy of the inspection report shall be posted by
the Health Officer upon an inside wall of the restaurant and said inspection
report shall not be defaced or removed by any person except the Health Officer.
Another copy of the inspection report shall be filed with the records of the
Board of Health.
C.
The person operating the restaurant shall upon request
of the Health Officer permit access to all parts of the establishment and
shall permit copying any or all records of food purchased.
All restaurants shall comply with all of the following items of sanitation.
A.
The floors of all rooms in which food or drink is 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.
B.
Satisfactory compliance. This section shall be deemed
to have been satisfied if:
(1)
The floors of all rooms in which food or drink is stored,
prepared or served are of such construction as to be easily cleaned, are smooth
and are in good repair. Floors may be of concrete, terrazzo, tile, etc., or
wood covered with linoleum or tight wood. Wooden floors containing cracks,
holes or broken or poorly fitting planks or which otherwise fail to be tight
do not comply with this section. If floor drains are used, they shall be provided
with proper traps and so constructed as to minimize clogging and the floor
should be graded to drain.
(2)
All floors are kept clean and free from litter during
the hours of preparing, cooking and serving of food. Dustless methods of floor
cleaning shall be used or dust-arresting sweeping compounds and push brooms
employed; and all except emergency floor cleaning shall be done during those
periods when the least amount of food and drink is exposed, such as after
closing or between meals.
A.
Walls and ceilings of all rooms shall be kept clean and
in good repair. All walls and ceilings of rooms in which food or drink is
stored or prepared shall be finished in light color. The walls of all rooms
in which food or drink is prepared or utensils are washed shall have a smooth,
washable surface up to the level reached by splash or spray.
B.
Satisfactory compliance. This section shall be deemed
to have been satisfied if:
(1)
Walls and ceilings of all rooms in which food or drink
is stored, prepared or served are clean and in good repair.
(2)
Walls and ceilings of all rooms in which food or drink
is prepared or stored are painted or finished in light color and refinished
as often as necessary in a manner approved by the Health Officer.
(3)
The walls of all kitchens and sculleries have a smooth,
washable surface up to the level reached by splash or spray, especially splash
or spray from the dishwashing vats or machine.
A.
When flies are prevalent, all openings into the outer
air shall be effectively screened and doors shall be self-closing, unless
other effective means are provided to prevent the entrance of flies.
B.
Satisfactory compliance. This section shall be deemed
to have been satisfied if:
(1)
All openings to the outer air are effectively screened
with not less than sixteen-mesh wire or plastic cloth; and all doors are self-closing
and screen doors to the outer air open outward; or
(2)
Fans of sufficient power to prevent the entrance of flies
are in use at all otherwise ineffectively protected openings; or
(3)
Flies are absent.
C.
Window and door screens must be tight-fitting and free
of holes. This includes the screens for skylights and transoms.
D.
This section must be satisfied during the seasons of
the year when flies are prevalent and during the period April 1 to December
1 of each year.
A.
All rooms in which food or drink is stored or prepared
or in which utensils are washed shall be well lighted.
B.
Satisfactory compliance. This section shall be deemed
to have been satisfied if artificial light sources are provided which furnish
10 footcandles on all working surfaces in rooms in which food or drink is
prepared or in which utensils are washed, as measured by a suitable light
meter and are in use except when equivalent natural light is present. This
intensity of lighting does not apply to the dining room. Storage rooms shall
be considered to be sufficiently well lighted if approximately four footcandles
are provided at a distance of 30 inches from the floor.
A.
All rooms in which food or drink is stored, prepared
or served or in which utensils are washed shall be well ventilated.
B.
Satisfactory compliance. This section shall be deemed
to have been satisfied if all rooms are adequately ventilated so as to be
reasonably free of disagreeable odors and condensation. Ventilation equipment
supplementary to windows and doors, such as adequate exhaust fans or stove-hoods,
shall be provided if necessary. This requirement shall not apply to cold-storage
rooms.
A.
Every restaurant shall be provided with adequate and
conveniently located toilet facilities for its employees, conforming to the
ordinances of the Township of Marple. In restaurants hereafter constructed,
toilet rooms shall not open directly into any room in which food, drink or
utensils are handled or stored. The doors of all toilet rooms shall be self-closing.
Toilet rooms shall be kept in a clean condition, in good repair and well-lighted
and ventilated. Handwashing signs shall be posted in each toilet room used
by employees.
B.
Satisfactory compliance. This section shall be deemed
to have been satisfied if:
(2)
In restaurants hereafter constructed, there is an intervening
room or vestibule between any toilet room and any room in which food or drink
is prepared, served or stored or in which utensils are handled or stored.
The intervening room or vestibule shall be equipped with tight-fitting, self-closing
doors and shall be of such dimensions as to prevent both doors from being
opened simultaneously by the same person.
(3)
The toilet room doors are provided with springs or checks
to make them self-closing.
(4)
The toilet room and fixtures are kept clean, sanitary,
in good repair and free from flies.
(5)
The toilet room is well-lighted and ventilated to the
outside air.
(6)
Durable, legible signs are posted conspicuously in each
toilet room, directing employees to wash their hands before returning to work.
Such signs may be stenciled on the wall to prevent removal.
(7)
The building shall have separate toilet facilities for
men and women, able to accommodate handicapped persons.
[Added 6-22-1987 by Ord. No. 87-9]
C.
A booth open at the top or bottom shall not qualify as
a toilet room.
A.
Running water under pressure shall be easily accessible
to all rooms in which food is prepared or utensils are washed and the water
supply shall be adequate and of a safe and sanitary quality.
B.
Satisfactory compliance. This section shall be deemed
to have been satisfied if:
(1)
Running water under pressure is easily accessible to
all rooms in which food is prepared or utensils are washed.
(2)
The water supply is ample in quantity to ensure proper
cleaning of floors, equipment and utensils.
(3)
The water supply conforms to the construction, operation
and sanitation standards of the State Board of Health.
A.
Adequate and convenient handwashing facilities shall
be provided, including hot and cold running water, soap and approved sanitary
towels. The use of a common towel is prohibited. No employee shall resume
work after using the toilet room without first washing his hands.
B.
Satisfactory compliance. This section shall be deemed
to have been satisfied if hand-washing facilities, including hot and cold
running water, soap and individual cloth or paper towels, are provided. Washing
facilities must be adequate and convenient to the toilet rooms. Utensil-washing
vats shall not be accepted as washing facilities for personnel.
C.
Hot water must be on hand at all times or within a reasonable
time after opening the faucets. Soap and towels should be provided by the
management. No employee shall return from a toilet to a room where food, drink
or utensils are handled or stored without first having washed his hands.
A.
All multiuse utensils and all show and display cases
or windows, counters, shelves, tables, refrigerating equipment, sinks and
other equipment or utensils used in connection with the operation of a restaurant
shall be so constructed as to be easily cleaned and shall be kept in good
repair. Utensils containing or plated with cadmium or lead shall not be used,
provided that solder containing lead may be used for jointing.
B.
Satisfactory compliance. This section shall be deemed
to have been satisfied if:
(1)
All surfaces with which food or drink comes in contact
consist of smooth, not readily corrodible material.
(2)
All surfaces with which food or drink comes in contact
are in good repair, free of breaks, corrosion, open seams, cracks and chipped
places. This requirement precludes the use of any type of equipment so designed
as to permit food or drink routinely to come in contact with V-type threaded
surfaces. In all cases where a rotating shaft is inserted through a surface
with which food or drink comes in contact, the inspector shall assure himself
that the joint between the moving and stationary surfaces is close-fitting.
(3)
All display cases, windows, counters, shelves, tables,
refrigerator equipment, stoves, hoods, mixers, meat grinders and other equipment
are so constructed as to be easily cleaned and are in good repair.
(4)
All surfaces with which food or drink comes in contact
are easily accessible for cleaning and are self-draining.
(5)
No utensils containing or plated with cadmium or lead
are used, provided that solder containing lead may be used for jointing.
A.
All equipment, including display cases or windows, counters,
shelves, tables, refrigerators, stoves, hoods and sinks, shall be kept clean
and free from dust, dirt, insects and other contaminating material. All cloths
used by waiters, chefs and other employees shall be clean. Single-service
containers shall be used only once.
B.
All multiuse eating and drinking utensils shall be thoroughly
cleaned and effectively subjected to an approved bactericidal process after
each usage. All multiuse utensils used in the preparation or serving of food
and drink shall be thoroughly cleaned and effectively subjected to an approved
bactericidal process immediately following the day's operation. Drying
cloths, if used, shall be clean and shall be used for no other purpose.
C.
No article, polish or other substance containing any
cyanide preparation or other poisonous material shall be used for the cleaning
or polishing of utensils.
D.
Satisfactory compliance. This section shall be deemed
to have been satisfied if:
(1)
All equipment, including display cases and windows, counters,
shelves, tables, meat blocks, refrigerators, stoves and hoods are kept clean
and free from dust, dirt, insects and other contaminating material.
(2)
All tablecloths, napkins and cloths used by waiters,
chefs and other employees are clean.
(3)
Single-service articles, such as paper cups, plates,
straws and milk-bottle caps, are used once only.
(4)
All multi-service eating and drinking utensils are thoroughly
cleaned after each usage and all multiuse utensils used in the preparation
or serving of food and drink are thoroughly cleaned immediately following
the day's operation, in such manner as to be clean to the sight and touch.
A suitable detergent shall be used.
(5)
After cleaning, all such utensils are effectively subjected
to one or more of the following or other equivalent approved bactericidal
processes:
(a)
Immersion for at least two minutes in clean, hot water
at a temperature of at least 170° F. or for 1/2 minute in boiling water.
Unless actually boiling water is used, an approved thermometer shall be available
convenient to the vat. The pouring of scalding water over washed utensils
shall not be accepted as satisfactory compliance.
(b)
Immersion for at least two minutes in a lukewarm chlorine
bath containing at least 50 parts per million of available chlorine if hypochlorites
are used or a concentration of equal bactericidal strength if chloramines
are used. The bath should be made up at a strength of 100 parts per million
or more of hypochlorites and shall not be used after its strength has been
reduced to 50 parts per million. Bactericidal treatment with chlorine is ineffective
if the utensils have not been thoroughly cleaned. Where chlorine is relied
upon for bactericidal treatment, the bactericidal treatment requirement of
this section shall therefore be considered as violated if the utensils so
treated are not cleaned.
(c)
Exposure in a steam cabinet equipped with an indicating
thermometer located in the coldest zone, to at least 170° F. for at least
15 minutes or to at least 200° F. for at least five minutes. For a discussion
of steam cabinets, see Item 14 of the United States Public Health Service
Milk Code. Steam cabinets should be provided with a valve to permit the discharge
of cold air when steam is admitted.
(d)
Exposure in a properly designed oven or hot-air cabinet
equipped with an indicating thermometer located in the coldest zone, to hot
air at a temperature of at least 180° F. for at least 20 minutes.
(e)
Such other bactericidal treatments may be used as are
approved by the Health Officer.
(f)
The original container in which the chemical sanitizer
currently employed was received by the eating place shall be retained for
examination by the Health Officer.
(6)
No article, polish or other substance containing any
cyanide preparation or other poisonous material is used for the cleansing
or polishing of utensils.
A.
After bactericidal treatment, utensils shall be stored
in a clean, dry place protected from flies, dust and other contamination and
shall be handled in such manner as to prevent contamination as far as practicable.
Single-service utensils shall be purchased only in sanitary containers, shall
be stored therein in a clean, dry place until used and shall be handled in
a sanitary manner.
B.
Satisfactory compliance. This section shall be deemed
to have been satisfied if:
(1)
All containers and utensils are stored at a sufficient
height above the floor in a clean, dry place protected from flies, splash,
dust, overhead leakage and condensation and other contamination. Wherever
practicable, containers and utensils shall be covered or inverted.
(2)
Drain racks, trays and shelves are made of not readily
corrodible material and are kept clean.
(3)
Containers and utensils are not handled by the surfaces
which come in contact with food or drink. Fingers should not touch the inside
surface of glasses, cups, dishes, etc., nor the bowls of spoons, the tines
of forks or the blades of knives. Any equipment touched by the inspector shall
be again subjected to bactericidal treatment before being used.
(4)
Paper cups, plates, straws, spoons, forks and other single-service
containers and utensils are purchased in sanitary cartons and stored therein
in a clean, dry place until used and after removal from the cartons these
articles are handled in a sanitary manner. Laundered cloths and napkins shall
be stored in a clean place until used.
(5)
Spoons, spatulas, dippers, scoops, etc., used for dispensing
frozen desserts are, when not in use, kept either in water maintained at 170°
F. or in running water.
A.
All wastes shall be properly disposed of and all garbage
and trash shall be kept in suitable receptacles, in such manner as not to
become a nuisance.
B.
Satisfactory compliance. This section shall be deemed
to have been satisfied if:
(1)
All liquid wastes resulting from the cleaning and rinsing
of utensils and floors, from flush toilets and from lavatories are disposed
of in a public sewer or, in the absence of a public sewer, by a method approved
by the Board of Health. Grease traps are recommended where much grease is
discharged.
(2)
All plumbing complies with the Township Plumbing Ordinances
and is so designed and installed as to prevent contamination of the water
supply through interconnections and back siphonage from fixtures, including
dishwashing machines and sinks.
(3)
All garbage is kept in tight, nonabsorbent and easily
washable receptacles which are covered with close-fitting lids while pending
removal.
(4)
All garbage, trash and other waste material are removed
from the premises as frequently as may be necessary to prevent nuisance and
unsightliness and are disposed of in a manner approved by the Health Officer.
(5)
All garbage receptacles are washed when emptied and treated
with a disinfectant if necessary, to prevent nuisance.
A.
All readily perishable food shall be kept at or below
40° F. except when being prepared or served. Wastewater from refrigeration
equipment shall be properly disposed of.
B.
Satisfactory compliance. This section shall be deemed
to have been satisfied if:
(1)
All readily perishable food or drink is kept at or below
40° F. except when being prepared or served. This shall include all custard-filled
and cream-filled pastries, milk and milk products, egg products, meat, fish,
shellfish, gravy, poultry stuffing and sauces, dressings and salads containing
meat, fish, eggs or milk or milk products.
(2)
All ice is used from a source approved by the Health Officer and is stored and handled in such manner as to prevent contamination. Water used to wash ice shall comply with the safety standards of § 147-39.
(3)
To prevent contamination of the refrigerator contents
by possible sewage backflow, all wastewater from refrigeration equipment drains
into an open sink or drain, properly trapped and sewer connected, provided
that where sewer connections are not available, clean, adequate watertight
drip pans may be used or the drainage is disposed of in an approved manner.
(4)
All frozen foods in storage shall be maintained at a
temperature of 0° F. or less.
A.
All food and drink shall be clean, wholesome, free from
spoilage and so prepared as to be safe for human consumption. All milk, fluid
milk products, ice cream and other frozen desserts served shall be from approved
sources. Milk and fluid milk products shall be served in the original containers
in which they were received from the distributor or from a bulk container
equipped with an approved dispensing device, provided that this requirement
shall not apply to cream, which may be served from the original bottle or
from a dispenser approved for such service. All oysters, clams and mussels
shall be from approved sources and if shucked shall be kept until used in
the containers in which they were placed at the shucking plant.
B.
Satisfactory compliance. This section shall be deemed
to have been satisfied if:
(1)
All food and drink are clean, wholesome, free from spoilage
and so prepared as to be safe for human consumption. The term "food and drink"
shall include condiments, dressings and sauces. All pork or pork products
shall be heated to an internal temperature of 141° F., unless such products
have been subjected to a prior treatment at the time of manufacture or by
a subsequent heating, drying, freezing or other treatment, as to render them
free from trichinae organisms.
(2)
All custard-filled and cream-filled pastries served have
been rebaked, after filling, at an oven temperature of at least 425° F.
for at least 20 minutes and cooled to 50° F. or less within one hour after
rebaking; or the filling has been treated before the pastry shells were filled
so that every particle of the mix was held at a temperature of at least 190°
F. for at least 10 minutes and cooled, either before or after filling the
pastry shells, to 50° F. or less within one hour after heating.
(3)
All milk, fluid milk products, ice cream, frozen custard,
sherbet, ice and similar frozen desserts served are from sources approved
by the Health Officer. Pasteurized milk and milk products should be used where
available.
(4)
All milk and fluid milk products are served in the individual
original containers in which they were received from the distributor or from
an approved bulk container equipped with an approved dispensing device.
(5)
All oysters, clams and mussels are from a source approved
by the State Health Department, provided that if the source is outside the
state, the shipper's name shall be on the current lists of certified
dealers issued by the United States Public Health Service. Shucked shellfish
shall be kept until used in the containers in which they were placed at the
shucking plant.
A.
All food and drink shall be so stored, displayed and
served as to be protected always from dust, flies, vermin, depredation and
pollution by rodents, unnecessary handling, droplet infection, overhead leakage
and other contamination. No animals or fowl shall be kept or allowed in any
room in which food or drink is prepared or stored. All means necessary for
the elimination of flies, roaches and rodents shall be used.
B.
Satisfactory compliance. This section shall be deemed
to have been satisfied if:
(1)
All food and drink are stored and displayed in such manner
as to be protected from dust, flies, vermin, unnecessary handling, droplet
infection, overhead leakage and condensation, sewage backflow and other contamination.
Evidence of the presence of rodents, roaches, ants or other vermin shall be
considered as a violation of this section.
(2)
All food and drink are handled and served in such manner
as to minimize the opportunities for contamination. Serving of sliced butter
and cracked ice shall not be by direct contact with fingers or hands and manual
contact with all food or drink shall be avoided insofar as is possible. Sugar
shall be served only on covered dispensers or in containers or wrapped packages
for individual service; containers should preferably be so designed that a
spoon cannot be inserted.
(3)
All unwrapped or unenclosed food and drink on display
are protected by glass or other covers from public handling or other contamination,
except that approved hand openings for self-service may be permitted on counter
fronts.
(4)
No animals or fowl are kept or allowed in any room in
which food or drink is prepared, stored or served.
(5)
All enclosed spaces within double walls, between ceilings
and floors, beneath floors and in fixtures and equipment, which provide harborage
and potential breeding places for rodents, have been eliminated by the removal
of the sheathing or interior walls which form the enclosed spaces; or all
exposed edges of such walls, floors and sheathing have been protected against
gnawing by rats by the installation of approved ratproof material and all
openings in walls, floors and ceilings through which pipes, electric cables
and other conduits pass have been properly sealed with snugly fitting collars
of metal or other approved ratproof material, securely fastened in place and
so maintained; and propagation of rats and invasion and infestation of the
premises by them has been permanently prevented.
(6)
All supplementary means necessary for the elimination
of flies, roaches and rodents are employed. For the elimination of flies,
fly-repellent fans, flypaper, fly traps or fly-killing sprays or powders may
be used. All poisonous compounds used in the extermination of rodents or insects
shall be so colored as to be easily identified; however, poisonous substances
should be used with extreme caution and compounds harmless to humans should
be substituted wherever possible. No insecticide poison or other deleterious
substance shall be stored in any room where food is prepared, stored or served
except in a separate cabinet not used for food purposes.
A.
All employees shall wear clean outer garments and shall
keep their hands clean at all times while engaged in handling food, drink,
utensils or equipment. Employees shall not expectorate or use tobacco in any
form in rooms in which food is prepared.
B.
Satisfactory compliance. This section shall be deemed
to have been satisfied if:
(1)
The outer garments of all persons, including dishwashers,
engaged in handling food or utensils, are reasonably clean and are used for
no other than restaurant duty. Clean uniforms, coats or aprons shall be considered
satisfactory. The use of hairnets, headbands or caps is recommended.
(2)
The hands of all persons are kept clean while engaged
in handling food, drink, utensils or equipment.
(3)
There is no evidence of spitting or use of any form of
tobacco by employees in rooms in which food is prepared.
A.
The premises of all restaurants shall be kept clean and
free of all litter or rubbish. None of the operations connected with a restaurant
shall be conducted in any room used as living or sleeping quarters. Adequate
lockers or dressing rooms shall be provided for employees' clothing and
shall be kept clean. Soiled linens, coats and aprons shall be kept in containers
provided for this purpose.
B.
Satisfactory compliance. This section shall be deemed
to have been satisfied if:
(1)
The premises are clean and free of rubbish, which shall be disposed of as required for the restaurant wastes by § 147-44.
(2)
None of the operations connected with the establishment
is conducted in any room used as living or sleeping quarters.
(3)
Dressing rooms or adequate lockers, not located in the
kitchen, are provided for employees' clothing and are kept clean.
(4)
Containers are provided and soiled linens, coats and
aprons are kept therein.
A.
Itinerant restaurants shall be constructed and operate
in an approved manner.
B.
The Health Officer shall approve an itinerant restaurant
only if it complies with the following sanitation requirements:
(1)
It shall be located in clean surroundings and kept in
a clean and sanitary condition. It shall be so constructed and arranged that
food, drink, utensils and equipment will not be exposed to insects or to dust
or other contamination. Only food and drink which is clean, wholesome and
free from adulteration shall be sold or served. An adequate supply of water
of safe, sanitary quality shall be easily available and used for drinking
and for cleaning utensils and equipment.
(2)
If multiuse utensils are used in the serving of food
or drink, they shall be thoroughly washed in hot water and a satisfactory
detergent and effectively subjected to an approved bactericidal process from
which use after each use and so handled and kept as to be protected from contamination.
Adequate provision shall be made for refrigeration of perishable food and
drink. Ice used in or with food or drink shall be from a source approved by
the Health Officer and so handled as to avoid contamination.
(3)
Garbage and refuse shall be kept in tightly covered,
watertight containers until removed and shall be disposed of in a place and
manner approved by the Health Officer. Dishwater and other liquid wastes shall
be so disposed of as not to create a nuisance.
(4)
No person suffering from any disease transmissable by
contact or through food or drink or who is a carrier of the germs of such
a disease shall be employed in any capacity. Adequate and satisfactory toilet
and hand-washing facilities shall be readily accessible to employees. No person
engaged in the handling or serving of food or drink shall return to his work,
after using the toilet, without first thoroughly washing his hands.
C.
Upon the failure of any person maintaining or operating
an itinerant restaurant, after warning, to comply with any of these requirements,
it shall be the duty of the Health Officer to summarily forbid the further
sale or serving of food or drink therein. Any person continuing to sell or
serve food or drink in such a restaurant after being so forbidden shall be
subjected to the penalties provided for violation of this article.
No person who is affected with any disease in a communicable form or
is a carrier of such disease shall work in any restaurant and no restaurant
shall employ any such person or any person suspected of being affected with
any disease in a communicable form or of being a carrier of such disease.
If the restaurant manager suspects that any employee has contracted any disease
in a communicable form or has become a carrier of such disease, he shall notify
the Health Officer immediately. A placard containing this section shall be
posted in all toilet rooms.
When suspicion arises as to 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.
This article shall be enforced by the Health Officer in accordance with
the interpretations thereof contained in the 1943 or later edition of the
United States Public Health Service Code Regulating Eating and Drinking Establishments,
a copy of which shall be on file at the township office.
Any person who violates any provision of this article shall, upon conviction
thereof, in addition to revocation of the permit, be punishable by a fine
of not more than $600, plus costs of prosecution and in default of payment
of such fine and costs by imprisonment for not more than 30 days. Each and
every violation of the provisions of this article shall constitute a separate
offense.
