(A) Grade A restaurants. The grading of all restaurants shall be based upon the following standards; all Grade A restaurants shall comply with all of the following items of sanitation.
(1) Floors. The floors of all rooms in which food or drink 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.
(2) Walls and ceilings. 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 light color. The walls shall have a smooth, washable surface up to the level reached by splash or spray.
(3) Doors and windows. When flies 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 flies.
(4) Lighting. All rooms in which food or drink is stored or prepared or in which utensils are washed shall be well lighted.
(5) Ventilation. All rooms in which food or drink is stored, prepared, or served, or in which utensils are washed, shall be well ventilated.
(6) Toilet facilities. Every restaurant shall be provided with adequate and conveniently located toilet facilities for its employees. In restaurants hereafter constructed, toilet rooms shall not open directly into any room in which food, drink, or utensils are handled or stored. The doors of all toilet rooms shall be self-closing. Toilet rooms shall be kept in a clean condition, in good repair, and well lighted and ventilated. Hand-washing signs shall be posted in each toilet room used by employees. All outside toilets shall be maintained in a sanitary condition and otherwise conform to applicable state law, and regulations pertaining thereto.
(7) Water supply. Running water under pressure shall be easily accessible to all rooms in which food is prepared or utensils are washed, and the water supply shall be adequate, and of a safe, sanitary quality.
(8) Lavatory facilities. Adequate and convenient hand-washing facilities shall be provided, including hot and cold running water, soap, and approved sanitary towels. The use of a common towel is prohibited. No employee shall resume work after using the toilet room without first washing his or her hands.
(9) Construction of utensils and equipment. All multi-use 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. Utensils containing or plated with cadmium or lead shall not be used, provided that solder containing lead may be used for jointing.
(10) Cleaning and bacterial treatment of utensils and equipment. 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 material. All cloths used by waiters, chefs, and other employees shall be clean. Single-service containers shall be used only once. All equipment used in the preparing, storing, or service of foods or drinks shall be kept in a clean and sanitary manner at all times. Cracked, porous, or chipped dishes shall not be used. All dishes or utensils, used for serving foods, shall have smooth even surfaces, and shall be non-absorbent. After each person’s use, all utensils, glasses, and other dishes used for the serving of the food or drink, and all multi-use utensils used in the preparation of food or drink, shall be thoroughly washed and cleansed in hot water of not less than 100°F when washed by hand or with water not less than 120°F when washed by mechanical means so that all grease and foreign material are effectively removed. Such wash water shall contain an effective detergent or cleansing agent, not soap. Immediately after washing and before being used, the dishes and glasses and utensils shall be rinsed in clean water and then sterilized by one of the following processes:
(a) When washed by hand: by a complete immersion in hot water maintained at a temperature of not less than 170°F for a period of not less than two minutes;
(b) By a complete immersion for a period of at least two minutes in clean water containing a sterilizing solution of not less than 100 parts per million of available chlorine; or
(c) When washed by mechanical means: by a thorough rinse or spraying process with hot water maintained at a temperature of not less than 170°F or by complete immersion for a period of at least two minutes in clean water containing a sterilizing solution of not less than 100 parts per million of available chlorine.
(11) Storage and handling of utensils and equipment. 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 and shall be handled in a sanitary manner. An approved dipper vat with running water shall be provided for dippers, spoons, and the like and in all places selling ice cream where it is dipped from one receptacle to another.
(12) Disposal of wastes.
(a) Fly-proof and water-tight metal containers shall be supplied for the storing of garbage and refuse. Garbage and refuse containers shall be emptied at least every two days. Such containers or its contents shall not be allowed to become foul smelling or a breeding place for flies. Garbage and refuse shall be disposed of in a sanitary manner, so as to create neither a nuisance nor a menace to health. The burning of mixed papers and garbage on back lots and alleyways adjacent to food establishments is strictly forbidden.
(b) All sewage and other water-carried wastes shall be disposed of in a municipal system wherever available. Where a municipal sewer system is not available, sewage and other water-carried wastes shall be disposed of into a sanitary private system, the operation of which creates neither a nuisance nor unreasonable pollution of a stream, lake, or other body of water.
(13) Refrigeration. All readily perishable food and drink shall be kept at or below 50°F except when being prepared or served. Wastewater from refrigeration equipment shall be properly disposed of.
(14) Wholesomeness of food and drink.
(a) All food and drink shall be clean, wholesome, free from spoilage and so prepared as to be safe for human consumption. All milk, fluid milk products, ice cream, and other frozen desserts served shall be from approved sources. Milk and fluid milk products shall be served in the individual original containers in which they were received from the distributor or from a bulk container equipped with an approved dispensing device; provided, that this requirement shall not apply to cream, which may be served from the original bottle, or from a dispenser approved for such service. All oysters, clams, and mussels shall be from approved sources, and if shucked shall be kept until used in the containers in which they were placed at the shucking plant.
(b) Only artificially manufactured ice shall be used in drinks. Such artificial ice shall be made from a source of water approved by the State Department of Health.
(15) Storage, display, and serving of food and drink. All food and drink shall be so stored, displayed, and served as to be protected from dust, flies, vermin, depredation, and pollution by rodents, unnecessary handling, droplet infection, overhead leakage, and other contamination. No animals or fowls shall be kept or allowed in any room in which food or drink is prepared or stored. All means necessary for the elimination of flies, roaches, and rodents shall be used.
(16) Cleanliness of employees. All employees shall wear clean outer garments and shall keep their hands clean at all times while engaged in handling food, drink, utensils, or equipment. Employees shall not expectorate or use tobacco in any form in rooms in which food is prepared.
(17) Miscellaneous. 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.
(B) Grade B restaurants. Grade B restaurants are those which fail to comply with divisions (A)(1), (A)(2), (A)(4), (A)(5), or (A)(17) above, but which conform with all other items of sanitation required for a Grade A restaurant.
(C) Grade C restaurants. Grade C restaurants are those which fail to comply with either the Grade A or the Grade B requirements.
(D) Itinerant restaurants. Itinerant restaurants shall be constructed and operated in an approved manner.
(Ord. 75-23, passed - -)