(A) Sanitary design, construction and installation.
(1) All equipment and utensils shall be so designed and of a material and workmanship as to be smooth, easily cleanable and durable, and shall be in good repair. The food contact surfaces of equipment and utensils shall, in addition, be easily accessible for cleaning, nontoxic, corrosion resistant and relatively nonabsorbent, provided that when approved by the health authority, exceptions may be made to the requirements for equipment such as cutting boards, blocks and bakers’ tables.
(2) All equipment shall be so installed and maintained as to facilitate the cleaning of the equipment and of all adjacent areas.
(3) Equipment in use on September 30, 1978, which does not meet fully the requirements of this division may be continued in use if it is in good repair, capable of being maintained in a sanitary condition and the food contact surfaces thereof are nontoxic.
(4) Single-service articles shall be made from nontoxic materials.
(B) Cleanliness.
(1) All eating and drinking utensils shall be thoroughly cleaned and sanitized after each use.
(2) All kitchenware and food contact surfaces of equipment, exclusive of the cooking surfaces thereof, used in the preparation or serving of food or drink, and all food storage utensils, shall be thoroughly cleaned after each use. Cooking surfaces of equipment shall be cleaned at least once a day. All utensils and food contact surfaces of equipment used in the preparation, service, display or storage of potentially hazardous food shall be thoroughly cleaned and sanitized prior to use. Equipment surfaces which do not come in contact with food shall be cleaned at intervals as to keep them in a clean and sanitary condition.
(3) After cleaning and until use, all food contact surfaces of equipment and utensils shall be so stored and handled as to be protected from contamination.
(4) All single-service articles shall be stored, handled and dispensed in a sanitary manner and shall be used only once.
(5) Food service establishments which do not have adequate and effective facilities for cleaning and sanitizing utensils shall use single-service articles.
(Ord. passed 10-23-1978)