(A) Water supply.
(1) The water supply in a food service establishment licensed as required in § 840.02 shall be adequate, of a safe, sanitary quality and from an approved source. Hot and cold running water under pressure shall be provided in all areas where food is prepared, or equipment, utensils or containers are washed.
(2) Water, if not piped into the establishment, shall be transported and stored in approved containers and shall be handled and dispensed in a sanitary manner.
(3) 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 a sanitary manner.
(B) Sewage disposal. All sewage in a food service establishment licensed as required in § 840.02 shall be disposed of in a public sewerage system or, in the absence thereof, in a manner approved by the health authority.
(C) Plumbing. Plumbing in a food service establishment licensed as required in § 840.02 shall be so sized, installed and maintained as to carry adequate quantities of water to required locations throughout the establishment; to prevent contamination of the water supply; to properly convey sewage and liquid wastes from the establishment to the sewerage or sewage disposal system; and so that it does not constitute a source of contamination of food, equipment or utensils or create an unsanitary condition or nuisance.
(D) Toilet facilities. Each food service establishment shall be provided with adequate, conveniently located toilet facilities for its employees. Toilet fixtures shall be of sanitary design and readily cleanable. Toilet facilities, including rooms and fixtures, shall be kept in a clean condition and in good repair. The doors of all toilet rooms shall be self-closing. Toilet tissue shall be provided. Easily cleanable receptacles shall be provided for waste materials, and the receptacles in toilet rooms for women shall be covered. Where the use of nonwater-carried sewage disposal facilities have been approved by the health authority, the facilities shall be separate from the establishment. When toilet facilities are provided for patrons of the establishment, the facilities shall meet the requirements of this division.
(E) Hand-washing facilities. Each food service establishment shall be provided with adequate, conveniently located hand-washing facilities for its employees, including a lavatory equipped with hot and cold or tempered running water, hand-cleansing soap or detergent and approved sanitary towels or other approved hand-drying devices. The facilities shall be kept clean and in good repair.
(F) Garbage and rubbish disposal. All garbage and rubbish containing food wastes shall, prior to disposal, be kept in leakproof, nonabsorbent containers which shall be kept covered with tight-fitting lids when filled or stored or not in continuous use. However, the containers need not be covered when stored in a special vermin-proofed room or enclosure or in a food waste refrigerator. All other rubbish shall be stored in containers, rooms or areas in an approved manner. The rooms, enclosures, areas and containers used shall be adequate for the storage of all food waste and rubbish accumulating on the premises. Adequate cleaning facilities shall be provided, and each container, room or area shall be thoroughly cleaned after the emptying or removal of garbage and rubbish. Food waste grinders, if used, shall be installed in compliance with state and local standards and shall be of suitable construction. All garbage and rubbish shall be disposed of with sufficient frequency and in a manner as to prevent nuisances.
(G) Vermin control. Effective measures shall be taken to protect against the entrance into the establishment, and the breeding or presence on the premises, of vermin.
(Ord. passed 10-23-1978)