No person shall sell, distribute, offer for sale, vend or give
away any manufactured or prepared food or beverage product in the
city other than the product of an establishment that is regularly
inspected by the health officer or some other health department inspection
service recognized and approved by the director of public health.
(Ord. 180, 1990)
No person shall sell, expose, or offer for sale, or cause or
permit to be sold, exposed or offered for sale in the city any article
of food prepared or intended for human consumption, which article
of food is smoked, cooked, dried or otherwise prepared and intended
for human consumption without further cooking, washing or other preparation,
unless such article of food is covered or enclosed by glass or some
other approved substance or material in such a manner as to prevent
the handling of such article of food by any person other than the
person selling, offering or exposing such article of food for sale,
and to prevent such article of food from coming in contact with any
deleterious, unwholesome or unhealthy substance or material; provided,
however, that the provisions of this section do not apply to food
uncovered in the process of preparation, or to food uncovered for
display for immediate consumption on the premises where steam tables
or other approved service tables are in use and are properly protected
from unwholesome or unhealthy contamination as provided in this chapter
and the California Uniform Retail Food Facilities Law.
(Ord. 180, 1990)
No person, proprietor or manager of an establishment shall require
or permit any person to work, nor shall any person work, in any establishment,
who is affected with any communicable disease. It shall be the duty
of all owners, proprietors, or managers to report to the health officer
any person afflicted with, or reasonably suspected to being afflicted
with, venereal disease, smallpox, diphtheria, scarlet fever, dysentery,
measles, mumps, German measles, tuberculosis, typhoid fever, chicken
pox or any other infectious or contagious disease, whereupon it shall
be the duty of the health officer to examine, or cause to be examined,
any such person afflicted with, any of the above mentioned diseases
and said person shall no longer be permitted to work in any establishment
where food is handled, prepared, sold or distributed.
(Ord. 180, 1990)
All owners, proprietors or managers of establishments shall
keep an accurate and complete list of all persons employed indicating
the physical description of, and the duties performed by, each employee.
A copy of the list shall be furnished to the health officer and shall
be kept constantly up to date, by the owner, proprietor or manager.
(Ord. 180, 1990)
Persons employed in an establishment for serving, preparing
or handling food for human consumption, or handling food utensils,
shall wear uniforms, clothing or aprons which are made of washable
material and kept clean at all times.
(Ord. 180, 1990)
Every establishment shall be properly lighted, drained, ventilated
and provided with adequate plumbing and sanitary drainage, as provided
by law.
(Ord. 180, 1990)
The floors of every establishment shall be smooth and cleanable,
shall be of good quality nonabsorbent material and shall be kept in
good repair and in a clean, sanitary condition at all times. The walls
and ceilings shall be smooth, sound and cleanable and shall be kept
painted with oil paint or other approved finishing material and maintained
in good repair and in a clean and sanitary condition. In the proximity
of sinks, mixers, stoves, ranges or other equipment where water, grease
or other matter is likely to be splashed, walls shall be constructed
of tile or other approved material to a sufficient height thoroughly
to protect said walls; provided, the backs of stoves may be flashed
with metal. Drainboards shall be made or constructed of metal, tile
or approved substitutes. The use of wooden drainboards or wooden drainboards
covered with metal is prohibited. Food preparation and utensil washing
areas shall be painted with light colored oil paint or enamel.
(Ord. 180, 1990)
Floors of toilet rooms and washrooms shall be of cement, tile
laid in cement, or other nonabsorbent material. The interior area
of a toilet room shall not be less than eighteen square feet. No door
or other opening from a toilet room shall open directly into a kitchen,
dining room or other place where food is served. The number of toilet
rooms and plumbing fixtures of each toilet room shall be as required
in Appendix C of the most recent edition of the Uniform Plumbing Code
except that establishments with five or less employees and serving
no alcoholic beverages may be equipped with only one toilet room.
(Ord. 180, 1990)
Every establishment shall be provided with garbage and trash
cans with fly-tight covers, made of metal or other approved material,
for disposal of vegetable trimmings, food scraps and other refuse.
A sufficient number of cans shall be available to prevent overloading,
and tight-fitting covers shall be kept in place at all times. Garbage
and trash cans shall be maintained in a sanitary condition and in
good repair, and shall be cleaned at such intervals as the department
may direct. Garbage and trash cans placed outside of the establishment
shall be located on smooth, washable concrete or some other foundation
approved by the health officer. Where there is an access of vegetable
trimmings or other waste material subject to decomposition, a fly-tight
screened room shall be constructed of screen wire of not less than
fourteen meshes to the inch and all such excess waste material shall
be kept in said screened room until removal from the premises. Where
screened rooms are provided, the lower three feet of wall space shall
be constructed of a smooth, washable material in a workmanlike manner,
and maintained in good repair. When the can or dumpster area is enclosed
by walls, the interior walls shall have a smooth plaster coating to
facilitate cleaning or finished by some other method approved by the
department. All waste water from the washing of garbage cans, trash
cans, dumpsters, flood mats, garbage and trash compacting equipment,
the exterior delivery/disposal area, and any other source shall enter
an approved sewer by a method approved by the department.
(Ord. 180, 1990)
No person shall use or permit to be used any sawdust or similar
material on the floor of an establishment, except that in butcher
shops clean sawdust may be used on floors in a cooler or behind the
counter.
(Ord. 180, 1990)
Living and sleeping quarters shall be separated entirely with
a solid partition from the establishment. No couch, cot, bed, bedding
and/or articles used for living or sleeping purposes shall be maintained
or kept in any room of the establishment where food is prepared, stored,
served or displayed.
(Ord. 180, 1990)
There shall be provided in all establishments a room or enclosure,
separated from toilets or food storage or preparation area, wherein
employees may change and store outer garments. No person shall change
or store clothes elsewhere in an establishment. Locker rooms shall
have a minimum of eighteen square feet for the first four employees,
including owners and managers. Additional floor area shall be required
for employees exceeding four per shift.
(Ord. 180, 1990)
A.
The
owner, operator or manager of every establishment shall take every
precaution to keep the premises free and rid of rats, mice, roaches,
ants and other vermin and pests.
B.
Whenever
it appears to the health officer that any establishment is infested
with rodents, vermin or pests, a written notice shall be given to
the person owning, operating or managing the establishment that said
infestation with rodents, vermin or pests constitutes a public nuisance
and endangers the public health and safety, and that such infestation
shall be abated within thirty days from the date of the written notice.
C.
Failure
to comply with the written notice within thirty days shall constitute
a violation of the provisions of this chapter, and the health officer
shall suspend the permit summarily and close such establishment until
the nuisance has been abated.
(Ord. 180, 1990)
It is unlawful for any person conducting, having charge or control
of any hotel, restaurant, saloon, soda fountain, theater, public hall,
public or private school, church, hospital, club, office building,
park playground, lavatory or washroom, barbershop or any other public
place, building, room or conveyance, to provide or expose for common
use, or permit to be so provided or exposed to allow to be used in
common, any cup, glass or other receptacle used for drinking purposes.
(Ord. 180, 1990)
No cask, water cooler or other receptacle shall be used for
storing or supplying drinking water to the public or to employees
unless it is covered and protected so as to prevent persons from dipping
the water therefrom, or from otherwise contaminating such water. All
such containers shall be provided with a faucet or other approved
device for drawing the water.
(Ord. 180, 1990)
No food or food product, fruit or vegetable shall be displayed
outside of any building or property line, or on any sidewalk, public
street or highway in any fruit stand or market.
(Ord. 180, 1990)
Deciduous fruits, or other food subject to damage by the rays
of the sun, shall be kept at all times well inside of the building
proper and elevated not less than eighteen inches above the floor
level.
(Ord. 180, 1990)
No person shall use newspapers for wrapping fruits, vegetables
or other food products unless such fruits, vegetables or other food
are first wrapped in clean wrapping paper.
(Ord. 180, 1990)
All surplus boxes, crates, lug boxes and similar containers
in which fruits, vegetables and other products are delivered or received
by an establishment shall be kept in a clean and sanitary condition
and shall be removed from premises daily unless some other removal
interval is established by the health officer.
(Ord. 180, 1990)
All wineries or cider mills where wine or cider is manufactured,
processed or bottled shall:
A.
Have
properly drained cement floors and a properly installed sink with
running water;
B.
Wash
and sterilize thoroughly all bottles, jugs or receptacles used for
bottling wine or cider;
C.
Use
new corks or stoppers in all bottles, jugs or containers;
D.
Dispose
of all pulp by a method approved by the health officer;
E.
Be equipped
with a conveniently located water flush toilet in accordance with
this code.
(Ord. 180, 1990)
A.
For
the purpose of this section, a "pre-prepared sandwich" means a sandwich
which is intended to be distributed subsequent to the time of preparation
or at a location other than at which it is prepared. A hard sandwich
is a sandwich made with hotdogs, sliced meats without condiments,
etc. A soft sandwich is made with egg salad, tuna salad, etc., and
may contain condiments such as tomatoes, lettuce, and similar items.
Frozen means to be maintained at thirty-two degrees Fahrenheit or
less.
B.
No person
shall give away, trade or sell any pre-prepared sandwich unless such
sandwich meets all of the following requirements:
1.
The
sandwich shall be prepared and wrapped at some sanitary location which
is regularly inspected by a recognized health department inspection
service approved by the director of public health;
2.
No
sandwich shall be sold more than ninety-six hours after preparation.
Each sandwich shall be clearly stamped or marked with the last date
the sandwich may be sold and shall bear the name and address of the
person or the company that prepared it.
C.
However,
sandwiches that are frozen immediately after preparation may be sold
beyond the ninety-six hour interval if kept frozen until loading for
delivery to the retailer, and thereafter maintained at a temperature
not more than forty-two degrees Fahrenheit until sale to the consumer;
provided, however that said sandwiches may be heated prior to sale
if maintained at a temperature of at least one hundred forty degrees
Fahrenheit after heating until sale. Such heated sandwiches may not
be sold except on the day on which they are heated. No sandwiches
so frozen may be loaded for delivery to the retailer one year after
preparation unless a longer period is approved in writing by the director
of public health. No sandwiches which have been frozen shall be sold
more than fifteen days after unfreezing or more than three days after
delivery to a food vending vehicle. Frozen sandwich cartons shall
bear a legend reading "KEEP FROZEN" and shall bear a legend showing
the date of preparation of the contents. The frozen sandwich packages
upon delivery to the retailer shall be clearly stamped or marked with
the last date the sandwich may be sold and shall bear the name and
address of the person or company that prepared it.
(Ord. 180, 1990)
All fruit juices, soft drinks, honey and/or other beverages,
or foods, shall be bottled in a regularly inspected plant, and shall
not be changed from one container to another except in the plant.
(Ord. 180, 1990)
No person shall operate or maintain any establishment without
complying with the following regulations:
A.
Hoods
for Ranges. All stoves, ranges, cooking kettles, doughnut kettles,
oven and hot plates shall be equipped with a metal hood (canopy) of
a size at least six inches greater on each side than the cooking surface
of such cooking device or devices. The hood shall be ventilated to
the outside air by a separate ventilating flue not less than twelve
inches in diameter for an ordinary stove, or of such larger diameter
as the health officer may deem necessary for effective operation.
Hoods and mechanical ventilation shall be installed to accomplish
air circulation in accordance with standard ventilation tables maintained
by the department. The six inches is measured from the inside of the
grease gutter of the hood to the edge of the cooking surface. For
pizza and baking ovens, barbecue units and similar cooking equipment,
there shall be an eighteen inch overhand in the front and twelve inches
on the side.
B.
Water
and Sinks. All sinks of establishment shall have an adequate supply
of running hot and cold water of a safe, sanitary quality available
at all times. All sinks shall be of metal or approved impervious material.
At hand lavatories the water temperature shall be a minimum of one
hundred ten degrees Fahrenheit. Number and type of sinks shall be
regulated by rules of the health officer as required by the California
Uniform Retail Food Facilities Law, Good Sanitation Act and the Good
Manufacturing Practices Regulations.
C.
Damaged
Utensils. Dishes, glasses, drinking glasses or other utensils that
are cracked, chipped or damaged shall not be used, and may be confiscated
or destroyed at any time when necessary, in the opinion of the health
officer, to protect the public health and safety.
D.
Headdress.
Male and female persons engaged in cooking or food preparation shall
wear an approved cap, hairnet or headdress to prevent the falling
of hair into such foods.
E.
Containers
for Storage of Foods. No tin can, lard stand or other such container
shall be used for the purpose of cooking, preparing or storing of
food stuffs. The health official shall condemn and/or destroy all
food held in storage contrary to the provisions of this subsection.
F.
Screens.
All establishments where food is prepared, served or kept shall have
wire screens at all outside openings for the purpose of excluding
flies and other insects. All screen doors must be self-closing and
outside doors shall open outwards only. All screening used in such
places shall be not less than fourteen meshes to the inch. Fly fans
may be substituted for screen doors and, when used, so that the airflow
is directed downward and outward. Fly fans shall produce an airflow
with a minimum velocity of seven hundred fifty feet per minute over
the entire door opening from the top thereof to a point three feet
above the floor.
(Ord. 180, 1990)
