A. 
No person shall operate in the Borough any restaurant without having first obtained from the Board a license to do so, covering the premises in which every such restaurant is operated or intended to be operated.
B. 
Every such license shall be posted conspicuously in that part of such restaurant as is frequented by the public.
C. 
The provisions of this chapter do not apply to a restaurant operated for a temporary period not exceeding 10 days, in connection with a public exhibition, charitable or club function, or other group or organization affair. The operator of such public exhibition, charitable or club function, or other group or organization affair shall first have secured from the Board written permission to so operate the same without such license.
All restaurants shall comply with the following regulations:
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. 
When the flies are prevalent outdoors, all openings into the outer air shall be effectively screened and doors shall be self-closing, unless other effective means, approved by the Health Officer, are provided to prevent the entrance of flies.
D. 
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.
E. 
Every restaurant shall be provided with at least two washrooms, one for each sex. In restaurants hereafter constructed, altered or where there is a change in ownership, 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 hand basins 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. Handwashing 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. The use of common towels is prohibited. No employee shall resume work after using the toilet or urinal without first washing his hands.
F. 
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.
G. 
Adequate space or dressing rooms shall be provided for employees' clothing and shall be kept clean at all times.
H. 
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 rinse in hot water of 180° F. or to a bactericidal process approved by the Board after each usage. Drying cloths are specifically prohibited. All multi-use utensils used in the serving of food and beverage shall be thoroughly cleaned and effectively subjected to a bactericidal process approved by the Board immediately following that day's operation, or at least once in every 12 hours.
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.
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:
A. 
The immediate exclusion of the employee from all restaurants.
B. 
The immediate closing of the restaurant concerned until no further danger of disease outbreak exists, in the opinion of the Health Officer.
C. 
Adequate medical examinations of the employee and of his associate with such laboratory examinations as may be indicated.
A. 
At least once every three months or more frequently if the Board deems advisable, the Health Officer or his representative shall inspect every restaurant located in the Borough. In case the Health Officer or his representative 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 article. Any violation of the same item of this article on such second inspection shall call for immediate suspension of the license.
B. 
A copy of the inspection report shall be filed in the records of the Board.
C. 
The person operating the restaurant shall, upon request of the Health Officer or any member of the Board, permit access to all parts of the establishment.