Sanitation requirements for grade A restaurants. All Grade
A restaurants shall comply with all of the following items of sanitation.
Item 1. Floors. 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.
Item 2. Walls and ceilings. 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.
Item 3. Doors and windows. 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.
Items 4. Lighting. All rooms in
which food or drink is stored or prepared, or in which utensils are
washed, shall be well-lighted.
Item 5. Ventilation. All rooms
in which food or drink is stored, prepared, or served, or in which
utensils are washed, shall be well-ventilated.
Item 6. Toilet facilities. Every
restaurant shall be provided with adequate and conveniently located
toilet facilities for its employees, conforming with the ordinances
of the City and County. 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.
Item 7. Water supply. 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, sanitary quality.
Item 8. Lavatory facilities. Adequate
and convenient hand-washing 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.
Item 9. Construction of utensils and equipment. All multi-use 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, solder containing lead may be
used for jointing.
Item 10. Cleaning and bactericidal treatment of
utensils and equipment. 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.
All multi-use eating and drinking utensils shall be thoroughly
cleaned and effectively subjected to an approved bactericidal process
after each usage. All multi-use utensils used in the preparation or
serving of food and drink shall be thoroughly cleaned and effectively
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.
No article, polish, or other substance containing any cyanide
preparation or other poisonous material shall be used for the cleansing
or polishing of utensils.
Item 11. Storage and handling of utensils and
equipment. 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 a 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.
Item 12. Disposal of wastes. All
wastes shall be property disposed of, and all garbage and trash shall
be kept in suitable receptacles, in such manner as not to become a
nuisance.
Item 13. Refrigeration. All readily
perishable food and drink shall be kept at or below fifty degrees
(50°)Fahrenheit except when being prepared or served. Wastewater
from refrigeration equipment shall be properly disposed of.
Item 14. Wholesomeness of food and drink. 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 deserts served shall be
from approved sources. Milk and fluid milk products shall be served
in the individual original containers in which they were received
from the distributor or from a bulk container equipped with an approved
dispensing device; provided, 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 in the shucking plant.
Item 15. Storage, display, and serving of food
and drink. All food and drink 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. 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.
Item 16. Cleanliness of employees. 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.
Item 17. Miscellaneous. The premises
of all restaurants shall be kept clean and free of 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.