(A) Every establishment where fresh meat is cut shall be provided with a two compartment, metal sink with metal drain boards located conveniently to the meat department, with an adequate supply of hot and cold water under pressure. Such sink shall be used exclusively for washing utensils commonly used by meat cutters.
(B) The provisions of this section shall not apply to those establishments in existence before January 21, 1959, having a single compartment sink which effectively meets the requirements of this section and any other applicable statutes, laws, rules, and regulations governing the sanitization of utensils. When such sink is replaced, it shall meet the requirements of this section.
('66 Code, § 6-2.29) (Ord. 433-A, passed 12-22-58) Penalty, see §§ 1-2.01 et seq.