The owner, tenant, manager and all other persons maintaining, operating
or in charge or control of any public place shall at all times keep and maintain
every such public place, and all parts thereof, in a clean and sanitary condition
and open to inspection by the Board, its officers, or any employee of the
Board.
Every public place shall contain the following:
A. Proper lavatory facilities for the use of persons patronizing
the place;
B. A washroom, comfort station or other place of a like
nature;
C. A sufficient quantity of toilet tissue;
E. A sanitary waste receptacle for towels, customarily discarded
after usage;
F. Separate toilets for male and female patrons;
G. Provisions for the thorough cleansing, boiling and sterilizing
of cloth towels, if used; and
H. A mechanical dispenser for liquid or powdered soap of
a type approved by the Board.
Any and all individuals who touch or handle food while preparing or
serving food shall wear protective gloves on both hands while engaging in
the activities. The gloves shall be disposable and shall be replaced whenever
the gloves contact any surface which may contain contaminated material. Gloves
shall be of a type designed for use in food handling and shall be certified
as such by the manufacturer.