All eating and food handling establishments shall comply with all of the following items of sanitation.
(A) The floors, walls and ceilings of all rooms in which food or drink is stored, prepared or served or in which utensils are washed, shall be of construction as to be easily cleaned, and shall be kept clean and in good repair.
(B) 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.
(C) All rooms in which food or drink is stored, prepared or served, or in which utensils are washed, shall be well lighted and ventilated.
(D) Every eating and food handling establishment shall be provided with adequate and conveniently located toilet facilities for its employees, conforming with this city code. In eating and food handling establishments hereafter constructed, toilet rooms shall not open directly into any room 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.
(E) It is essential that running water under pressure shall be easily accessible to all rooms in which food is prepared or utensils are washed, and the water supply must be adequate and of a safe, sanitary quality.
(F) All employees shall keep their hands clean at all times, and adequate and convenient hand-washing facilities shall be provided, including hot and cold running water, soap and approved sanitary towels. The use of a common towel is prohibited. No employee shall resume work after using the toilet without first washing his or her hands. The use of tobacco in any form in rooms where food is prepared is prohibited.
(G) All multi-use utensils and all show and display cases, counters, shelves, tables, stoves, refrigerating equipment, sinks and other equipment or utensils used in connection with the operation of an eating or food handling establishment shall be so constructed as to be easily cleaned and shall be kept in good repair and free from dirt and insects. All clothes worn and cloths used by waiters, chefs and other employees shall be clean.
(1) The statutes of the state pertaining to sterilization of dishes and utensils shall apply; immersed three minutes at 170°F in clear water, or two minutes at 180°F, or two minutes in an approved chlorine rinse.
(2) No article, polish or other substance containing cyanide preparation or other poisonous material shall be used for the cleaning or polishing of utensils.
(H) All wastes shall be properly disposed of, and all garbage and trash shall be kept in suitable receptacles, in a manner so as not to become a nuisance.
(I) All readily perishable food and drink shall be kept at or below 50°F, except when being prepared or served. Waste water from refrigeration equipment shall be properly disposed of.
(J) All food and drink shall be clean, wholesome, free from spoilage and so prepared as to be safe for human consumption and handled in a sanitary manner. All milk, fluid milk products, ice cream and other frozen desserts served shall be from an approved dispensing device. This requirement shall not apply to cream which may be served from the original bottle or from a dispenser approved for the service.
(K) All food and drink shall be stored, displayed and served as to be protected from dust, flies, vermin, depreciation and pollution by rodents, unnecessary handling, droplet infection, overhead leakage and other contamination. No animals or fowls shall be kept or allowed in any room in which food or drink is prepared or stored. All means necessary for the elimination of flies, roaches and rodents shall be used.
(L) The premises of all eating and food handling establishments shall be kept clean and free of litter or rubbish.
(1981 Code, § 9.54) (Ord. passed 12-8-1981) Penalty, see § 113.99