[Amended 4-6-1971 by Ord. No. 24-1971]
A. 
All utensils and all show and display cases or windows, counters, shelves, tables, chairs, refrigerating equipment, sinks and other equipment or utensils shall be so constructed as to be cleaned easily, durable and shall be kept in good repair. The food contact surfaces of such equipment and utensils shall, in addition, be easily accessible for cleaning, nontoxic, corrosion-resistant and relatively nonabsorbent. All equipment shall be designed, installed and operated in accordance with the criteria set forth by the National Sanitation Foundation, Automatic Merchandising Health-Industry Council, Baking Industry Sanitation Standards Committee, and the Committee for 3-A Sanitary Standards for Dairy Equipment or other nationally recognized testing laboratory or agency. Utensils containing or plated with cadmium lead or zinc, shall not be used but solder containing lead may be used for jointing. All glassware, china, crockery, pottery and utensils or equipment of similar character or coating shall be free from breaks, cracks and chipped places. Enamelware shall not be used for the handling, preparation or storage of food.
B. 
All equipment shall be so installed and maintained as to facilitate the cleaning thereof and of all adjacent areas.
C. 
Single-service articles shall be made of nontoxic materials, shall be manufactured, packaged, transported, stored and handled in a sanitary manner, and shall be used only once.
D. 
Oil cloth, shelf-paper or newspaper shall not be used on any counter, table or shelf where food is handled or stored.
A. 
All utensils shall be thoroughly cleaned, rinsed and sanitized after each usage.
B. 
All kitchenware and food contact surfaces of equipment used in the preparation or serving of food or drink and all multi-use food storage utensils, exclusive of cooking surfaces of equipment, shall be thoroughly cleaned after each use. Cooking surfaces of equipment shall be cleaned at least once a day. All utensils and food contact surfaces of equipment used in the preparation or storage of potentially hazardous food shall be thoroughly cleaned, rinsed and sanitized prior to such use. Nonfood contact surfaces of equipment shall be cleaned at such intervals as to keep them in a clean and sanitary condition. After cleaning and until use, all food contact surfaces of equipment and utensils shall be so stored and handled as to be protected from contamination.
C. 
When manual dishwashing is employed, equipment and utensils shall be thoroughly washed, rinsed and sanitized in a three compartment sink in the following manner:
(1) 
Wash in clean hot water using an effective detergent in the first compartment.
(2) 
Rinse free of such solution in clean hot water in the second compartment.
(3) 
Sanitize in the third compartment by using one of the approved methods.
(a) 
Immersion for a period of at least one minute in a sanitizing solution containing:
At least 50 ppm of available chlorine at a temperature not less than 75° F.;
At least 12.5 ppm of available iodine in a solution having a pH not higher than 5.0 and a temperature not less than 75° F.
(b) 
Immersion for at least 1/2 minute in clean hot water at a temperature of at least 170° F. A thermometer accurate to ± 2° F. shall be provided convenient to the sink to permit frequent check of water temperature.
(c) 
Any other chemical sanitizing agent which has been demonstrated to the satisfaction of the Department to be effective and nontoxic under use conditions, and for which a suitable field test is available.
(4) 
Such sanitizing agents, in use solution, shall provide the equivalent bactericidal effect of a solution containing at least 50 ppm of available chlorine at a temperature not less than 75° F.
D. 
Equipment too large or impractical to treat by methods above may be treated as follows:
(1) 
With live steam from a hose, in the case of equipment in which steam can be confined;
(2) 
By rinsing with boiling water; or
(3) 
By spraying or swabbing with a chemical sanitizing solution of at least twice the minimum strength required for the particular sanitizing solution when used for immersion sanitization.
E. 
Except as hereinafter provided, no proprietor of a food establishment within a City shall conduct or cause to be conducted manual washing and sanitization of utensils unless there is in use a three compartment sink for this purpose. Those establishments where the only utensils to be washed are limited to spatulas, tongs and similar devices, and when the only equipment to be cleaned is stationary and does not require disassembly for proper cleaning, a two-compartment sink may be approved by the Department for this purpose.
F. 
Sinks used for manual washing and sanitizing operations shall be of adequate length, width and depth to permit the complete immersion of the equipment and utensils, and each compartment of such sinks shall be supplied with hot and cold water.
G. 
Where there is a need for a slop sink or device to discard liquid waste, such sink or device shall be provided in addition to the three- or two-compartment sink used for the preparation of food or the cleaning and sanitizing of utensils.
H. 
When hot water is used as the sanitizing agent in manual operations, dish baskets shall be of such design as to permit complete immersion of the utensils and equipment components being sanitized therein. The sink compartment used for the sanitization process shall be equipped with heating facilities which are capable of maintaining the temperature of the water at not less than 170° F.
I. 
Dishwashing machines, including prewashing units, shall be designed, constructed, installed, maintained and operated so as to comply with the following criteria where applicable:
(1) 
An easily readable thermometer shall be provided in each tank of the dishwashing machine which will indicate to an accuracy of ±2° F. the temperature of the water or solution therein. In addition, a thermometer of equal accuracy shall be provided to indicate the temperature of the final rinse as it enters the manifold. All thermometers shall be so placed as to be easily read by the operator, and so located as not to be unduly exposed to breakage.
(2) 
The wash and final rinse cycles of all machines shall be automatically timed.
(3) 
The flow pressure of the final rinse water shall not be less than 15 or more than 25 pounds per square inch in the line at the machine.
(4) 
Appropriate connections shall be provided to enable the testing of the temperature and the pressure of the final rinse water. The plumbing connections shall be located immediately adjacent to the supply side of the valve control in the line carrying the final rinse water to the dishwashing machine.
(5) 
When automatic cold water glass washers are employed for washing and sanitizing glasses, the following provisions shall be met:
(a) 
The washer shall be self-cleaning and sanitizing.
(b) 
All used water shall flow out of the washer immediately following use.
(c) 
The washer shall contain brushes or employ other effective means to adequately clean both the inside and outside of the glass.
(d) 
The detergent-sanitizer used shall be one that is expressly for use in cold water glass washer and is effective.
(6) 
Any type of machine, device or facilities and procedures may be approved by the Department for cleaning or sanitizing equipment and utensils, if it can be readily established that such machine, device or facilities and procedure will routinely render equipment and utensils clean to sight and touch, and provide effective bactericidal treatment.
(7) 
Establishments which do not have adequate and effective facilities for cleaning and sanitizing utensils shall use single-service articles.