Questions about eCode360? Municipal users Join us daily between 12pm and 1pm EDT to get answers and other tips!
City of Lodi, WI
Columbia County
By using eCode360 you agree to be legally bound by the Terms of Use. If you do not agree to the Terms of Use, please do not use eCode360.
Table of Contents
Table of Contents
[HISTORY: Adopted by the Common Council of the City of Lodi as §§ 19.06 to 19.09 and 19.13 of the City Code. Amendments noted where applicable.]
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.
Editor's Note: Amended at time of adoption of Code (see Ch. 1, General Provisions, Art. II).
Definition. The term "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.
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.
Cleanliness and health of employees.
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 engaged in handling food, drink, utensils or equipment. Employees or workers shall not expectorate or use tobacco in any form in any area in which food is prepared.
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.[1]
Editor's Note: Original § 19.07(c)(3), Duty of Health Officer, which immediately followed this subsection, was deleted at time of adoption of Code (see Ch. 1, General Provisions, Art. II).
Water supply and plumbing. In every restaurant adequate safe water under pressure shall be convenient and available in any room where food is prepared or utensils washed. Plumbing shall be so designed, installed and maintained to prevent contamination of the water supply, food, drink or equipment.[2]
Editor's Note: Amended at time of adoption of Code (see Ch. 1, General Provisions, Art. II).
Cleansing of utensils and equipment. In order to ensure proper cleansing and disinfection 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.
Responsibility for compliance. It shall be the duty of the restaurant owner or operator to comply with the provisions of this section. Restaurant employees and workers shall also be personally responsible for compliance with Subsection C of this section.
No person shall operate a grocery store or meat market within the City in an insanitary, filthy or unclean manner so as to endanger the health of patrons or other persons. In all grocery stores and meat markets, refrigerators or refrigerator counters shall be kept in sanitary condition and shall maintain a temperature of 40° F. 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, have or expose for sale for human consumption the flesh or meat food products of any cow, calf, sheep, swine, horse, goat, bison or other animal in the City unless the same shall have been slaughtered, inspected or prepared under the supervision of a United States government inspector or in accordance with the regulations governing the inspection of meat as prescribed by the regulating agencies of the United States and State of Wisconsin.
Editor's Note: Amended at time of adoption of Code (see Ch. 1, General Provisions, Art. II).
Except as otherwise provided, the penalty for violation of any provision of this chapter shall be a penalty as provided in Chapter 1, § 1-3 of this Code.
Editor's Note: Amended at time of adoption of Code (see Ch. 1, General Provisions, Art. II).