[Amended 7-24-2010 by Ord. No. 1519-2010]
A. 
Every food handler and every person who is charged with supervision of the operation of a food and/or beverage establishment or any other eating place, or mobile unit, or any other food personnel deemed necessary by the Department of Health shall successfully complete a food safety and sanitation education program in accordance with related notification instructions and offered by otherwise acceptable and verifiable to the Department of Health each calendar year. Additionally, every reasonable effort shall be made by owners, managers, and supervisors for all employees or other persons who handle food and/or beverages to successfully participate in said program each calendar year.
B. 
The Health Officer may, at his discretion and when found necessary, require any such person as described in Subsection A to attend supplementary courses.
C. 
No restaurant or other eating place shall employee a food handler or a supervisor in charge of its operations unless compliance with Subsection A above is met.
D. 
Every "Risk Type 3 food establishment" shall comply with N.J.A.C. 8:24-2.1(b), which establishes that by January 2, 2010 it is required that at least one (1) of the Person(s) in Charge (PIC) in Risk Type 3 food establishments to possess a "Food Protection Manager Certificate."
Risk Type 3 establishment is defined as an establishment that either:
Has an extensive menu which requires the handling of raw ingredients and is involved in the complex preparation of menu items that include the cooking, cooling, and reheating of at least three (3) or more potentially hazardous foods. Such establishments may include, but are not limited to full service restaurants, diners, commissaries, and catering operations; or
Prepares and serves potentially hazardous food including the extensive handling of raw ingredients; and the primary service population is a "highly susceptible population." Such establishments may include, but are not limited to hospitals, nursing homes, and preschools preparing and serving potentially hazardous foods.
The sale or exposure for sale of any article of food that is decayed or putrified or that has become chemically or physically changed so that it is unwholesome or unfit for food, or that has been exposed to the infection of any communicable disease is hereby prohibited, and all such food shall be disposed of in a manner approved by the Division of Health.
All fruit, vegetables and other food stored or exposed for sale upon any sidewalk or outside of any building in the City of Perth Amboy shall be placed upon stands, tables or other structures having a height of at least eighteen (18) inches above the sidewalk or ground. No food which ordinarily is consumed without further cooking shall be exposed for sale outside any building or within a store or delivered except in closed containers.
No sleeping room or any room of a dwelling, apartment or tenement shall be directly connected with a room which is used as a restaurant or public dining room, or with the room in which the food for consumption in said dining room is to be prepared or cooked, nor shall said room contain a water closet or urinal.
All bakeries and bake shops in the City of Perth Amboy shall be open at any time to inspection by the Division of Health. Said bakeries and bake shops shall be kept in a thoroughly sanitary condition, and all food shall be enclosed in boxes or cases so as to protect same from contamination by persons or by flies or dirt, dust and fumes.
Prepared foodstuffs, such as bakers' goods, confectionery, shelled nuts, etc.; dried fruits, such as dates, figs, peaches, prunes, apricots, etc.; cereal products, such as tapioca, breakfast foods, etc.; pickled products, such as pickles, chili sauce, etc.: fruit products, such as apple butter, jellies, jams, etc.; meat products, such as dried, salted or smoked fish, veal loaf, pickled pigs' feet, chipped beef, boiled ham, mincemeat or other foods prepared for eating or subject to the attacks of worms or flies, shall not be displayed for sale unless protected from flies, dust and dirt and all foreign and injurious contamination by suitable coverings of glass, wood or metal.
All bakers' goods, such as bread, rolls, cake, pastry, etc., offered or intended for sale at retail shall be securely wrapped before delivery, and every person or persons, firm or corporation selling or delivering such bakers' goods at retail shall provide a closed receptacle for the storage of all said bakers' goods and shall not at any time allow the said bakers' goods to remain exposed, nor shall they allow any such bakers' goods to be handled by any person other than the dealer or their agents.
All bread must be securely wrapped in clean paraffined paper, cellophane or similar product before it is removed from the place of manufacture.
No milk shall be sold from any store unless said store has adequate facilities for keeping such milk at a temperature below forty-five degrees Fahrenheit (45° F.), and no milk shall be stored or sold at a temperature higher than forty-five degrees Fahrenheit (45° F.). All milk shall be kept and delivered in the original milk bottles.
[1]
Editor's Note: Amended at time of adoption of Code; see Ch. 1, General Provisions.
All refrigerators or iceboxes maintained in any butcher shop or other mercantile shop in the City of Perth Amboy shall be open to inspection by the Division of Health at any time when business is carried on in said shop. No person shall allow any animal or vegetable matter which is foul or which is in a state of decay to remain within said refrigerator or icebox, nor shall said refrigerator or icebox be allowed to become foul or malodorous. All decayed vegetable or animal matter, including fowl and fish, shall be destroyed by order of the Division of Health.
All glasses or other drinking utensils used at soda fountains, inns, taverns, restaurants or at other refreshment stands shall be sterilized at least once each day in running hot water and washed and rinsed in running water before each separate use thereof.
Premises used in the manufacture of foodstuffs, confectionery or ice cream and premises wherein cooked foods, ice cream or beverages are served shall be properly screened and shall be provided with convenient and abundant supply of running hot water.
Every building, room, basement or cellar occupied or used as a bakery, confectionery, cannery, packing house, slaughterhouse, dairy, creamery, cheese factory, restaurant, hotel, grocery, meat market, fish market or other place or apartment used for the production, manufacture, preparation, packing, storage or distribution of food intended for sale or distribution shall be properly lighted, drained, plumbed and ventilated, and the operations carried on in such building, room, basement or cellar shall be conducted in such a manner that the purity and wholesomeness of the food therein produced, manufactured, prepared, packed, stored, sold or distributed shall not be impaired.