Skip to code content (skip section selection)
The grading of all food establishments shall be based upon the following standards:
(A) Sanitation requirements for grade A food establishments. All grade A food establishments 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 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 in which food or drink is stored, prepared or served, 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 of all rooms in which food or drink is prepared or utensils are washed, 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 food establishment shall be provided with adequate toilet facilities conveniently located and conforming with the regulations of the state board of health. Toilet rooms shall not open into any room directly 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. In case privies or earth toilets are permitted or used, they shall be separate from the building, and shall be of a sanitary type, constructed and operated in conformity with the requirements of the state department of health and state plumbing code.
(7) Water supply. The water supply shall be easily accessible to all rooms in which food is prepared or utensils are washed, and shall be adequate, and of an approved sanitary quality.
(8) Lavatory facilities. Adequate and convenient hand- washing facilities shall be provided, including hot running water, soap and approved sanitary towels. The use of a common towel is prohibited. No employee shall return from the toilet room without washing his hands.
(9) Construction of utensils and equipment. 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 food handling establishment shall be so constructed as to be easily cleaned and shall be kept in good repair.
(10) Cleaning and bactericidal treatment of equipment and utensils.
(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 material. All cloths used by waiters, chefs and other employees shall be clean. Single-service containers shall be used only once.
(b) All except single-service eating and drinking utensils shall be thoroughly cleaned and subjected to an approved bactericidal process after each usage. All multi-use utensils used in preparation, cooking, or serving of food and drink shall be thoroughly cleaned and subjected to an approved bactericidal process immediately following the day’s operation. Drying cloths, if used, shall be clean and shall be used for no other purpose. No article or other substance containing any cyanide preparation or other poisonous material shall be used for the cleaning or polishing of utensils.
(11) Storage and handling of utensils and equipment. After bactericidal treatment no utensils shall be stored except in a clean, dry place, protected from flies, dust, or other contamina- tion, and no utensils shall be handled except 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 stored therein in a clean, dry place until used.
(12) Disposal of wastes. 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.
(a) All perishable food or drink shall be kept at or below 50° F. except when being prepared or served.
(b) Waste water from refrigeration equipment shall discharge into an open sink or drain, properly trapped and sewer connected, provided that where sewer connections are not available, clean adequate watertight pans may be used.
(14) Wholesomeness of food and drink. All food and drink shall be wholesome and free from spoilage. All milk, milk products, ice cream, and other frozen desserts served shall be of a grade approved by the health officer. Milk, milk products and other beverages shall be served in the 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.
(15) Storage and display of food and drink. All food and drink shall be so stored and displayed as to be protected from dust, flies, vermin, handling, droplet infection, overhead leakage, and other contamination. No animals or fowls shall be kept or allowed in any room in which food and 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.
(17) Miscellaneous. The surroundings of all food establish-ments shall be kept clean and free of rubbish. None of the operations connected with a food establishment shall be conducted in any room used for domestic purposes. Adequate lockers or dressing rooms shall be provided for employees’ clothing. Soiled linens, coats, and aprons shall be kept in containers for this purpose. No spitting in food handling establishments except into proper receptacles.
(B) Grade B food handling establishments. Grade B food handling establishments are those which have been found on 2 successive inspections to have violated the same one of any of the following items of sanitation required for grade A establishments: (l), (2), (4), (5), or (17). Item (7) in a grade B establishment requires cold running water only.
(C) Grade C food handling establishments. Grade C establishments are those which fail to comply with grade A or grade B requirements.
(Ord. passed 9-14-48) Penalty, see § 112.99