A. 
No person shall operate in the Township any restaurant without having first obtained from the Health Office a license to do so covering the premises in which every such restaurant is operated or intended to be so operated.
[Amended at time of adoption of Code (see Ch. 1, General Provisions, Art. II)]
B. 
Every such license so issued shall be posted conspicuously in that part of such restaurant as is frequented by the public.
[Amended at time of adoption of Code (see Ch. 1, General Provisions, Art. II)]
All restaurants shall comply with N.J.A.C. 8:24 and 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. 
Counters, shelves, tables, sinks, chopping blocks and other equipment shall be constructed of smooth materials, without cracks and any joints so constructed that food will not lodge therein.
D. 
When flies are prevalent outdoors, all openings into the outer air shall be self-closing, unless other effective means, approved by the Health Officer, are provided to prevent the entrance of flies.
E. 
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.
F. 
Every restaurant shall be provided with at least one washroom, and every restaurant having seating capacity for 30 or more persons shall have at least two washrooms, one for each sex. In restaurants, hereafter constructed, washrooms shall not open directly into any room in which food, beverages or utensils are handled or stored. Each washroom shall be provided with an adequate number of toilets and handbasins and urinals, as required. The doors of all washrooms shall be self-closing. 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 and receptacles for disposing of used towels. The use of common towels is prohibited. No employee shall resume work after using the toilet or urinal without first washing his hands.
G. 
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. Employees shall not smoke while preparing, selling or serving food or beverages. Employees shall wear caps while preparing food, and employees having long hair shall wear caps or hairnets while serving food.
H. 
Adequate lockers or dressing rooms shall be provided for employees' clothing and shall be kept clean at all times.
I. 
Soiled linens, coats and aprons shall be kept in containers provided for that purpose.
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; however, 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 multi-use eating and drinking utensils shall be thoroughly cleaned and subjected to a bactericidal process approved by the New Jersey Department of Health after each usage. Drying cloths are specifically prohibited. All multi-use utensils used in the serving of food and beverages shall be thoroughly cleaned and effectively subjected to a bactericidal process approved by the New Jersey Department of Health immediately following the day's operation or at least once in every 12 hours.
[Amended at time of adoption of Code (see Ch. 1, General Provisions, Art. II)]
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.
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. All cups and glasses shall be stored in an inverted position.
[Amended at time of adoption of Code (see Ch. 1, General Provisions, Art. II)]
All readily perishable food and beverages shall be kept at or below 41° F., except when being prepared or served.
[Amended at time of adoption of Code (see Ch. 1, General Provisions, Art. II)]
Wastewater from refrigeration equipment shall be disposed of in a manner approved by the Health Officer or his/her designee.
Immersion of food or beverages is specifically prohibited.
All food and beverage shall be clean, wholesome, free from spoilage and so prepared as to be safe for human consumption.
A. 
All milk, fluid milk products, ice cream and other frozen desserts served shall be from approved sources.
B. 
Milk and fluid milk products shall be served in the individual original containers in which they are received from the distributor, and the container shall not be unsealed or opened by the seller or server except in the presence of the purchaser, provided that this requirement shall not apply to cream, which may be served from the original container or in a manner approved by the Health Officer.
All oysters, clams and mussels shall be obtained from approved sources and, if shucked, shall be kept, until used, in the containers in which they were placed at the shucking plant.
[Amended at time of adoption of Code (see Ch. 1, General Provisions, Art. II)]
Samples of food, beverages and other substances may be taken and examined by the Health Officer or his/her designee as may be necessary for the detection of unwholesomeness or adulteration.
[Amended at time of adoption of Code (see Ch. 1, General Provisions, Art. II)]
The Health Officer or his/her designee may condemn and forbid the sale of, or cause to be removed and destroyed, any food or beverage which is unwholesome or adulterated.
All food and beverages shall be so stored, displayed and served as to be protected from dust, flies, vermin, depredation or pollution by rodents, unnecessary handling, droplet infection, over-head leakage and other contamination. All means necessary for the elimination of flies, roaches and rodents shall be used. Cats, dogs and other small animals shall be excluded from restaurants.
A. 
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.[1]
[1]
Editor's Note: Original § 183-87B, regarding circumstances where a restaurant manager suspects an employee has contracted or is a carrier of a disease, of the 1985 Code and which immediately followed,, was repealed at time of adoption of Code (see Ch. 1, General Provisions, Art. II).
B. 
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:
(1) 
The immediate exclusion of the employee from all restaurants.
(2) 
The immediate closing of the restaurant concerned until no further danger of disease outbreak exists in the opinion of the Health Officer.
(3) 
Adequate medical examinations of the employee and of his associates, with such laboratory examinations as may be indicated.
A. 
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 code. Any violation of the same item of this code on such second inspection shall call for immediate suspension of license.
[Amended at time of adoption of Code (see Ch. 1, General Provisions, Art. II)]
B. 
A copy of the inspection report shall be filed and kept by the restaurant for a period of one year, and the original shall be filed in the records of the Health Office.
[Amended at time of adoption of Code (see Ch. 1, General Provisions, Art. II)]
C. 
The person operating the restaurant shall, upon request of the Health Officer, permit access to all parts of the establishment.