[Adopted 11-8-1974 as Ch. 9, Art. 2, of the 1974 Code]
The granting of permits or of approved placecards
shall be based upon compliance with the standards of construction
and operations set forth in this article.
The floors of all rooms in which food is stored,
prepared or served, or in which utensils are washed, shall be of such
construction as to be easily cleaned, shall be smooth, and shall be
kept clean and in good repair.
Walls and ceilings of all rooms in which food
is stored, prepared or served shall be kept clean and in good repair.
All walls and ceilings of rooms in which food is stored or prepared
shall be finished in light color. The walls of all rooms in which
food is prepared or utensils are washed shall have a smooth, washable
surface.
When flies and/or other flying insects are prevalent,
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 such flies and insects.
All rooms in which food is stored, prepared
or served and in which utensils are washed shall be well lighted.
All rooms in which food is stored, prepared
or served and in which utensils are washed shall be well ventilated.
Every restaurant shall be provided with adequate
toilet facilities conveniently located, readily accessible at all
business hours, and conforming with the rules and regulations of the
Board of Health. In restaurants hereafter constructed, toilet rooms
shall not open directly into any kitchen, pantry or into any room
in which utensils are washed or stored. The area of intervening rooms
shall be not less than 18 square feet, and those rooms shall be constructed
and maintained in a manner comparable to the toilet rooms. The toilet
facilities must be connected with the sanitary sewage system of the
city. The doors of all toilet rooms shall be self-closing. Toilet
rooms and fixtures shall be kept in a clean condition, in good repair,
and the rooms well lighted and ventilated. Hand-washing signs shall
be posted in each toilet room used by employees. In the event toilet
facilities are provided for the public, those facilities provided
for men shall be separate and distinct from those provided for women.
No person shall operate or maintain in the city
any establishment for the dispensing of food and drink to the general
public unless such establishment shall have an adequate supply of
sanitary water approved by the Board of Health. Municipal water shall
be used in all cases where available. No water shall be obtained from
any other source than the municipal source except upon written permission
by the Board of Health of the city.
Facilities for the dispensing of drinking water
shall be of a design approved by the Board of Health. If water-cooling
equipment is installed, it shall be of a type in which ice does not
come in contact with water. Common dippers or common drinking glasses
or cups shall not be used.
Ice which is to be used in fountain drinks,
iced water, tea and coffee, or in connection with the chilling or
serving of salads, vegetables or cocktails, shall be stored and handled
in a sanitary manner.
Adequate and convenient handwashing facilities,
including warm water, soap and approved sanitary towels shall be provided.
No employee shall resume work after using the toilet room without
first washing his hands.
All eating and cooking utensils and all show
and display cases or windows, counters, shelves, tables, refrigerating
equipment, sinks, and other equipment or utensils used in connection
with the operation of a restaurant shall be so constructed as to be
easily cleaned, and shall be kept in good repair.
Cupboards and other storage spaces shall be
kept clean, and free from offensive or musty odors. The contents shall
be neatly arranged.
A.
All equipment, including display cases, or windows,
counters, shelves, tables, refrigerators, stoves, hoods and sinks
shall be kept clean and free from dust, dirt, insects and other contaminating
materials. All cloths used by waiters, chefs and other employees shall
be clean. Single-service containers shall be used only once.
B.
All dishes, knives, forks, spoons, drinking glasses,
cups and other eating and drinking utensils shall be thoroughly washed
and subjected to an approved bactericidal process after each usage.
All multiuse utensils, such as mixing bowls, cream pumps, stock pots
and other utensils used in the preparation, cooking or serving of
food and drink shall be thoroughly cleaned and subjected to an approved
bactericidal process immediately after the day's operations. Drying
cloths, if used, shall be kept clean, and shall be used for no other
purpose.
C.
The means of dishwashing shall consist of approved
dishwashing machine, or a double vat sink of impervious material connected
directly to a sewer, or other approved sewage disposal system, in
accordance with the rules and regulations of the Board of Health.
After July 1, 1950, all new construction or reconstruction shall provide
for a three-compartment vat sink in lieu of the double vat mentioned
above. Impervious drain boards of sufficient size adequate to accommodate
the dishes shall be provided for at each end of the sink or dishwashing
machine. An approved means of heating an ample supply of running water
shall be installed, and connections shall be made so that each vat
may receive hot and cold water under pressure. Where single-service
utensils are used exclusively, a one-compartment sink may be accepted.
After bactericidal treatment, no utensils shall
be stored except in a clean, dry place protected from flies, dust
or other contamination. No utensil shall be handled except in such
manner as to prevent contamination, as far as practicable. Single
service utensils shall be purchased only in sanitary containers, and
shall be stored therein in a clean, dry place until used.
All wastes shall be properly disposed of, and
all garbage and trash shall be kept in suitable receptacles, in such
manner as not to become a nuisance.
All readily perishable food or drink shall be
kept at or below 50° F., except when being prepared or served.
Waste water from refrigeration equipment shall discharge into an open
sink or drain, properly trapped and sewer connected. Where sewer connections
are not available, clean, adequate, watertight drip cans may be used.
Milk must be sold in the original containers
and must come from a dairy, milk plant or pasteurizing plant licensed
by the State Board of Health. Milk or milk products shall be stored
in a sanitary manner and shall be kept in a refrigerator, except when
being served. Bottles shall not be completely submerged in water.
All food shall be wholesome and free from spoilage.
Food that is spoiled or unfit for human consumption shall not be kept
on the premises.
Any restaurant serving oysters, clams or crabmeat
shall secure such shellfish from establishments approved by the State
Board of Health or the United States Public Health Service.
Portions of food once served to customers shall
not be served again.
All food shall be so stored, handled and displayed
as to be protected from dust, flies, vermin, handling, droplet infection,
overhead leakage and other contamination. No animals or fowl shall
be kept or allowed in any room in which food is prepared, stored or
served. All means necessary for the elimination of flies, rats and
roaches shall be used.
A.
Notice shall be sent to the Board of Health immediately
by the restaurant manager or by the employee concerned if he or any
employee contracts any infectious, contagious or communicable disease,
or has a fever, a skin eruption, a cough lasting more than three weeks
or any other suspicious symptom. It shall be the duty of any such
employee to notify the restaurant manager immediately when any such
conditions exist, and if neither the manager nor the employee concerned
notifies the Board of Health immediately they shall be held jointly
and severally to have violated this section. A placecard containing
this section shall be posted in all toilet rooms.
B.
All prospective employees of restaurants shall, before
being employed, submit to a blood test and to an X-ray of the chest.
Annually thereafter, each employee shall have an X-ray of the chest.
The X-ray and blood test shall have been conducted two weeks prior
to hiring of the employee. The X-ray cards of all employees shall
be available at all times for inspection by the Board of Health, City
Manager and/or the authorized inspector.
When suspicion arises as to the possibility
of transmission of infection from any restaurant employee, the Board
of Health 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 Board of Health.
C.
Adequate medical examinations of the employee and
his associates, with such laboratory examinations as may be indicated.
All employees shall wear clean outer garments,
and shall keep their hands clean at all times while handling food,
drink, utensils or equipment.
Waste material, obsolete and unnecessary articles,
tin cans, rubbish and other litter shall not be permitted to accumulate
on the premises of the restaurant. Cisterns or other receptacles containing
standing water shall be kept tightly covered or screened. There shall
be no fly and mosquito breeding places, nor rat harborages, hog pens
or undrained areas on the premises. The surroundings of all restaurants
shall be maintained in a neat, orderly and sanitary condition.
None of the operations connected with a restaurant
shall be conducted in any room used as living or sleeping quarters.
Soiled linens, coats and aprons shall be kept
in containers provided for this purpose.
No article, polish or other substance containing
any cyanide preparation or other poisonous material shall be used
for the cleaning or polishing of eating or cooking utensils.
