[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.
A.
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.
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 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.
D.
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]
E.
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.
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.
