The following definitions shall apply in the interpretation and the enforcement of this chapter:
"Restaurant"
means restaurant, coffee shop, cafeteria, short-order café, luncheonette, tavern, sandwich stand, soda fountain and all other eating or drinking establishments, as well as kitchens or other places in which food or drink is prepared for sale elsewhere.
"Itinerant restaurant"
means one operating for a temporary period in connection with a fair, carnival, circus, public exhibition or other similar gathering.
"Employee"
means any person who handles food or drink during preparation or serving, or who comes in contact with any eating or cooking utensils, or who is employed in a room in which food or drink is prepared or served.
"Utensils"
includes any kitchenware, tableware, glassware, cutlery, utensils, containers or other equipment with which food or drink comes in contact during storage, preparation or serving.
"Health officer"
means the health officer of the city or county, or authorized representative.
"Person"
means person, firm, corporation or association.
(Ord. 16 § 1, 1948)
A. 
It is unlawful for any person who does not possess an unrevoked permit from the health officer to operate a restaurant in the city of Brentwood. Such permit shall be posted in a conspicuous place. Only persons who comply with the requirements of this chapter shall be entitled to receive and retain such a permit. A person conducting an itinerant restaurant shall also be required to secure a permit.
B. 
Such a permit may be temporarily suspended by the health officer upon the violation by the holder of any of the terms of this chapter, or revoked after an opportunity for a hearing by the health officer upon a serious or repeated violation.
(Ord. 16 § 2, 1948)
Any restaurant, the permit of which has been suspended, may at any time make application for the reinstatement of the permit. Within one week after the receipt of a satisfactory application, accompanied by a statement signed by the applicant to the effect that the violated provision or provisions of this chapter have been conformed with, the health officer or assistant shall make a reinspection, and thereafter as many additional reinspections as he may deem necessary to assure him or herself that the applicant is again complying with the requirements. In case the findings indicate compliance, the health officer shall reinstate the permit.
(Ord. 16 § 5, 1948)
No person who is affected with any disease in a communicable form or who 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. If the restaurant manager suspects that any employee has contracted any disease in a communicable form or has become a carrier of such disease he or she shall notify the health officer immediately.
(Ord. 16 § 6, 1948)
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 or her associates, with such laboratory examinations as may be indicated.
(Ord. 16 § 7, 1948)
Samples of food, drink and other substances may be taken and examined by the health officer as often as may be necessary for the detection of unwholesomeness or adulteration. The health officer may condemn and forbid the sale of, or cause to be removed, denatured, or destroyed, any food or drink which is unwholesome or adulterated.
(Ord. 16 § 3, 1948)
The floors of all rooms in which food or drink is stored, prepared or served, or in which utensils are washed, shall be constructed of an impervious substance and shall be kept clean and in good repair. In restaurants of new construction, all floors shall be constructed with a cove base and shall be rat-resistant throughout.
(Ord. 16 § 4(1), 1948)
The 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 a light color. The walls of all rooms in which food or drink is prepared or utensils washed shall have painted surfaces which are smooth and washable. All stoves and ranges shall be provided with metal hoods, ventilated with a ventilator or a flue of adequate size arranged and maintained to carry off odors. Cooking stoves and ranges shall be placed not less than twenty inches from any wall in restaurants of new construction.
(Ord. 16 § 4(2), 1948)
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. All windows shall be of flush construction without sills in the case of new construction or remodeling of premises.
(Ord. 16 § 4(3), 1948)
Every restaurant shall be provided with adequate and conveniently located toilet facilities on the premises for its employees. All toilets shall be ventilated adequately to the outside air and shall not open into a room in which food is prepared. The doors of all toilets shall be self-closing.
(Ord. 16 § 4(6), 1948)
Running water under pressure shall be accessible to all rooms in which food is prepared or utensils are washed. The water supply shall be adequate and of safe, sanitary quality.
(Ord. 16 § 4(7), 1948)
Adequate and convenient hand-washing facilities shall be provided, including running water, soap and single-service towels. The use of a common towel is prohibited. No employee shall begin work on arrival or resume work after using the toilet room without first washing his or her hands.
(Ord. 16 § 4(8), 1948)
All multiuse utensils and all show and display cases or windows, counters, shelves, tables, refrigerating equipment, sinks and other equipment used in connection with the operation of a restaurant shall be so constructed as to be easily cleaned and shall be kept clean and in good repair. Utensils containing or plated with cadmium or lead shall not be used, but solder containing lead may be used for jointing. Cutting boards or service tables shall be made of hard wood and shall be readily removable to allow cleaning the sides and bottom. Wood shelves or racks shall be of smooth finish and oil-painted. In restaurants of new construction, sinks shall have three compartments and metal drain boards, and shall be provided with burners capable of maintaining a temperature of one hundred seventy degrees in the rinse compartment.
(Ord. 16 § 4 (9), 1948)
A. 
All equipment including display cases or windows, counters, shelves, tables, refrigerators, stoves, hoods and sinks shall be smooth and 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. 
After thorough cleaning, all multiuse eating and drinking utensils shall be effectively subjected to either:
1. 
Immersion for at least two minutes in clean water at a temperature of at least one hundred seventy degrees Fahrenheit; or
2. 
Immersion for at least two minutes in a lukewarm chlorine solution containing at least one hundred parts per million of available chlorine. All multiuse utensils used in the preparation or serving of food and drink shall be thoroughly cleaned and effectively subjected to an approved bactericidal process immediately following the day's operation. If used, drying cloths shall be clean and used for no other purpose.
C. 
No article, polish or other substance containing any cyanide preparation or other poisonous materials shall be used for the cleaning or polishing of utensils.
(Ord. 16 § 4(10), 1948)
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.
(Ord. 16 § 4(11), 1948)
All wastes shall be properly disposed of and all garbage and trash shall be kept in metal garbage cans with tight-fitting covers. Garbage shall be removed regularly. It should be kept at all times in such a manner as not to become a nuisance.
(Ord. 16 § 4(12), 1948)
All readily perishable food and drink shall be kept at or below fifty degrees Fahrenheit except when being prepared or served. Waste water from refrigeration equipment shall be disposed into a sanitary sewer.
(Ord. 16 § 4(13), 1948)
All food and drink shall be so stored, displayed and served as to be protected from dust, flies, vermin, 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. Bulk foods stored inside the building shall be kept at least six inches off the floor on racks, except when stored in metal cans. Bulk foods stored outside the building shall be kept at least eighteen inches above the ground on racks.
(Ord. 16 § 4(15), 1948)
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. Employees' clothing shall not be kept in rooms where food is prepared or served, nor in the toilets.
(Ord. 16 § 4(16), 1948)
Any person violating any of the provisions of this chapter shall be guilty of a misdemeanor and shall be punishable by a fine not to exceed three hundred dollars or by imprisonment in the city jail of the city of Brentwood or the County Jail of the county of Contra Costa for a term not exceeding ninety days, or by both such fine and imprisonment.
(Ord. 16 § 8, 1948)