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CROSS REFERENCE: For restaurant licensing and regulations, see Section 8:12-1 et seq. of these Revised General Ordinances.
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[R.O. 1966 § 12:2-11]
This Article shall apply to eating and drinking establishments
and itinerant eating and drinking establishments.
[R.O. 1966 § 12:2-12]
a.
All individually used multi-use utensils shall be effectively sanitized
after each usage. All multi-use utensils used in the preparation or
serving of food and drink shall be effectively sanitized as often
as necessary and properly stored until used.
b.
After sanitization, utensils shall be stored in a clean, dry place
protected from dust, flies and other contamination, and shall be handled
in such manner as to prevent contamination.
c.
No article, polish or other substances containing any cyanide preparation
or other poisonous material shall be used for cleaning or polishing
utensils.
[R.O. 1966 § 12:2-13]
Single-service utensils shall be purchased in original protective
containers, and shall be stored therein in a clean, dry place in order
to protect the inner and contact surfaces from contamination, prior
to use by the ultimate consumer of the food or drink. Single-service
containers shall be used only once.
[R.O. 1966 § 12:2-14]
All food and drink shall be clean, wholesome, free from spoilage,
free of added toxic materials of all types, and shall be so prepared
as to be safe for human consumption.
[R.O. 1966 § 12:2-15]
a.
All perishable food and drink shall be kept at or below 50° F.,
or above 150° F. except when being prepared or served; such temperatures
shall be maintained while in vehicles used for transporting the same.
b.
Hot prepared food and drink may be air cooled down to 150° F.,
but for holding and storage below the point of 150°F, the food
and drink must be reduced to a temperature of 50° F. or lower
in a period not to exceed one hour.
[R.O. 1966 § 12:2-16]
a.
Food and containers of food shall be so stored in the refrigerator
as to permit free circulation of cold air and in such manner as to
prevent contamination.
b.
Fresh meats shall be so stored that juices cannot drip upon other
foods.
c.
To promote rapid cooling, sandwich and salad mixtures and chopped,
cut, boned or left-over food shall be stored in the refrigerator in
shallow containers not to exceed three inches in food depth or by
such other satisfactory means as will insure prompt cooling of the
whole mass to a temperature of 50° F. or lower within one hour.
[R.O. 1966 § 12:2-17]
All poultry, meats, oysters, clams and mussels purchased shall
be from approved sources.
[R.O. 1966 § 12:2-18]
Pork products when served must have been heated to a temperature
of 137° F. or be approved for direct sale and consumption without
further heat treatment by virtue of prior approved treatment at the
time of manufacture or by subsequent heating, drying or freezing at
the eating and drinking establishment by an approved method.
[R.O. 1966 § 12:2-19]
All food and drink and food contact surfaces of utensils used
to store, prepare or serve the same shall be protected from adulteration
and contamination of pesticides, human, animal and rodent discharges
of all types, and contamination with dirt, dust, droplets, condensate
and leakage of overhead structures and pipes.
[R.O. 1966 § 12:2-20]
All employees, owners or persons operating such establishments
shall wear clean outer garments and shall keep their hands and arms
clean at all times when engaged in handling food, drink, utensils
or equipment. They shall not expectorate or use tobacco in any form
in rooms in which food is prepared or served. Employees with open
lesions or cuts on their hands shall not handle or be permitted by
any person to handle food. Employees with acute respiratory and acute
intestinal illnesses or other diseases in a communicable stage shall
not be permitted to work on the premises during the period of such
illness.
[R.O. 1966 § 12:2-2021]
When the Health Officer has reasonable cause to believe that
any eating and drinking establishment or itinerant eating and drinking
establishment or any employee thereof may be a source of food-borne
infection he/she is authorized to require the immediate closing of
the eating and drinking establishment concerned until no further danger
of disease outbreak exists, or to cause the immediate exclusion of
the employee from the eating and drinking establishment, or to cause
an immediate change of operating procedure to correct those conditions
which may be at fault.
