(A) Water Supply.
(1) General. The water supply shall be from the city water system or an approved private system. Hot and cold running water, under pressure, shall be provided in all areas where food is prepared, and equipment, utensils, or containers are washed. Ice used for any purpose shall be made from water which comes from an approved source, and shall be used only if it has been manufactured, stored, transported, and handled in an approved manner.
(2) Transportation. All potable water not provided directly by a piping system to the food service establishment from the source shall be transported in a bulk water transport system and shall be delivered to a closed water system. Both of these systems shall be constructed and operated according to law.
(3) Bottled and Packaged Water. Bottled and packaged potable water shall be obtained from a source that complies with law, and shall be handled and stored in a way that protects it from contamination.
(4) Steam. Steam used in contact with food or food-contact surfaces shall be free from any materials or additives other than those specified by law.
(B) Sewage.
(1) General. All sewage shall be disposed of in the city sewerage system except in those cases where the city system is not available, at which time a private system may be installed meeting all requirements of the law.
(C) Plumbing.
(1) General. Plumbing shall be sized, installed, and maintained according to law. There shall be no cross-connections between the potable water supply and any nonpotable water supply, questionable water supply or any source of contamination or pollution .
(2) Nonpotable Water System. A nonpotable water system is permitted only for purposes such as air-conditioning and fire protection and only if the system is installed according to law and the nonpotable water does not contact, directly or indirectly, food, potable water, equipment that contacts food, or utensils. The piping of any nonpotable water system shall be durably identified so that it is readily distinguishable from piping that carries potable water.
(3) Backflow. The potable water system shall be installed to preclude the possibility of backflow. Backflow prevention assemblies shall be installed to protect against backflow at all fixtures and equipment where an approved air gap separation is not provided. To be approved, an air gap separation shall be at least twice the diameter of the water supply inlet and the fixture's flood level rim but in no case less than 1 inch (2.54 cm). Hose attachments to faucets are prohibited unless an approved atmospheric vacuum breaker is installed.
(4) Grease Traps. Where grease traps are required they shall be installed and maintained according to law.
(5) Garbage Grinders. If used, garbage grinders shall be installed and maintained according to law.
(6) Drains. There shall be no direct connection between the sewerage system and any drains originating from equipment in which food is placed.
(D) Toilet Facilities.
(1) Toilet Installation. Toilet facilities shall be installed according to law, shall be the number required by law, shall be conveniently located and shall be accessible to employees at all times.
(2) Toilet Design. Toilets and urinals shall be designed to be easily cleanable.
(3) Toilet Rooms. Toilet rooms shall be completely enclosed and shall have tight-fitting, self-closing, doors which shall be closed except during cleaning or maintenance. Toilet rooms shall be kept clean, in good repair and free of objectionable odors.
(4) Toilet Fixtures. Toilet fixtures shall be kept clean and in good repair. A supply of toilet tissue shall be provided at each toilet at all times. Easily cleanable receptacles shall be provided for waste materials. Toilet rooms used by women shall have covered waste receptacles.
(E) Handwashing Facilities.
(1) Lavatory Installation. Lavatories shall be located in or immediately adjacent to toilet rooms or vestibules and shall be at least the number required by law. Each lavatory shall be provided with hot and cold running water from a mixing-type faucet. Any self-closing, slow-closing or metering type faucet used shall be designed to provide a flow of water for at least fifteen seconds without the need to reactivate the faucet. A minimum of one lavatory or handwash facility shall be installed in the food processing area of every food establishment. Lavatories shall be accessible to employees at all times. Sinks used for food preparation or for washing equipment or utensils shall not be used for handwashing.
(2) Handwashing Supplies. A supply of hand cleansing soap or detergent shall be available at each handwashing facility. A supply of sanitary towels or a hand drying device with heated air shall be conveniently located near each handwashing area. Common towels are prohibited. If disposable towels are used, easily cleanable waste receptacles shall be conveniently located near the handwashing facilities.
(3) Lavatory Maintenance. Lavatories, soap dispensers, and all related facilities shall be kept clean and in good repair.
(F) Garbage and Refuse.
(1) Containers.
(a) Garbage and refuse shall be kept in durable, easily cleanable, insect-proof and rodent-proof containers that do not leak and do not absorb liquids. Plastic bags and wet strength paper bags may be used to line these containers, and may be used for storage inside the food store.
(b) Containers used in food preparation and utensil washing areas shall be kept covered after they are filled and during nonrush business hours.
(c) Containers stored outside the establishment, including dumpsters, compactors and compactor systems, shall be easily cleanable, shall be provided with tight-fitting lids, doors or covers, and shall be kept covered when not in actual use. Dumpsters need not have closed lids when contents are bagged or dry. In containers designed with drains, drain plugs shall be in place at all times, except during cleaning.
(d) There shall be a sufficient number of containers to hold all the garbage and refuse that accumulates.
(e) Soiled containers shall be cleaned at a frequency to prevent insect and rodent attraction. Each container shall be thoroughly cleaned on the inside and outside in a way that does not contaminate food, equipment, utensils or food preparation areas. Suitable facilities, including hot water and detergent, or steam shall be provided and used for washing containers. Liquid waste from compacting or cleaning operations shall be disposed of as sewage. Disposal of these wastes onto open fields, parking lots or streets is prohibited.
(2) Storage.
(a) Garbage and refuse on the premises shall be stored in a manner to make them inaccessible to insects and rodents. Outside storage of unprotected plastic bags or wet strength paper bags or baled units containing garbage or refuse is prohibited. Cardboard or other packaging material not containing garbage or food wastes need not be stored in covered containers.
(b) Garbage or refuse storage rooms, if used, shall be constructed of easily cleanable, nonabsorbent, washable materials, shall be kept clean, shall be insect and rodent proof, and shall be large enough to store all the garbage and refuse containers necessitated by disposal pick-up frequency.
(c) Outside storage areas or enclosures shall be large enough to store the garbage and refuse containers that accumulate and shall be kept clean. Garbage and refuse containers, dumpsters and compactor systems located outside, shall be stored on or above a smooth surface that is kept clean and maintained in good repair.
(d) Storage areas shall be kept clean and not constitute an odor, fly or any other type of nuisance.
(3) Disposal. Garbage and refuse shall be disposed of often enough to prevent the development of objectionable odors and the attraction of insects and rodents.
(G) Insect and Rodent Control.
(1) General. Effective measures shall be utilized to minimize the presence of rodents, flies, cockroaches, or other insects on the premises. The premises shall be maintained in a condition that prevents the harborage or feeding of insects or rodents.
(2) Openings. Openings to the outside shall be effectively protected against the entrance of animals and insects by tight-fitting, self-closing doors; or closed windows or screening. Controlled air currents, or other approved means may be used to prevent the entry of insects during periods of delivery. Screen doors shall be self-closing, and screens for windows, doors, skylights, transoms, intake and exhaust air ducts, and other openings to the outside shall be tight-fitting and free of breaks. Screening material shall not be less than 16 mesh to the inch. Food establishments handling only food which must be pared or peeled before using may be exempt from the screening requirements.
('74 Code, § 6-26-6) (Ord. 70-1978; Am. Ord. 10-1988; Am. Ord. 2022-027)