(a) Every food establishment shall be so constructed and maintained as to provide adequate enclosure and protection of the food or drink and the food or drink handling operations contained therein.
(b) Adequate lavatory facilities, including toilets, handwashing facilities, hot and cold running water, powdered or liquid soap in appropriate dispensers, sanitary towels and toilet paper shall be provided for use at all times when such food establishment is in operation.
(c) A hand washing sign must be displayed as a constant reminder to employees to wash their hands before returning to work after use of the rest room.
(d) Toilet rooms shall not open directly into any room in which food or drink is prepared or handled. An intervening vestibule of at least three feet square must be provided. The doors of all toilet rooms shall be self-closing.
(e) The toilet shall be kept clean, in good repair, well lighted and properly ventilated by exterior windows or other mechanical means. The walls and ceilings shall be of a smooth washable surface and shall be finished in a light color.
(f) Hand-washing facilities with running hot and cold water, sanitary towels and soap shall be in or adjacent to the toilet room. The use of a common towel is prohibited. Hand washing signs shall be posted in each toilet room used by food handlers. No food handler shall return to work after using the toilet without first washing his or her hands.
(g) In all new establishments or establishments where alterations are made, the floors of the toilet rooms shall be of a material impervious to water and shall be provided with a sanitary base. The plumbing fixtures shall be of the wall-hung type to facilitate easy cleaning.
(Ord. 330, passed 11-15-1967)