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§ 115.043 REFRIGERATORS.
   (A)   Refrigerators shall be lined with impervious non-absorbent material and adequately drained by indirect or broken connection with the sewer.
   (B)   There shall be separate compartments for keeping food materials which may unfavorably affect each other if kept together.
   (C)   Scrupulous cleanliness shall be maintained at all times.
(Prior Code, § 115.042) Penalty, see § 115.999
§ 115.044 PLUMBING.
   (A)   There shall be adequate plumbing facilities so that there is a sufficient supply of running hot and cold water for all washing purposes, and all fixtures, such as sinks, wash basins and the like, must be adequately trapped, vented and revented, and properly connected to the sewer.
   (B)   All sinks in which greasy pots or dishes are washed must be connected to a catchbasin or be equipped with an approved waterjacket grease trap.
(Prior Code, § 115.043) Penalty, see § 115.999
§ 115.045 EMPLOYEES; CLEANLINESS AND HEALTH.
   All employees shall be clean in person and in clothing, and no person afflicted with any contagious or infectious disease in communicable form and no human carrier of b. diphtheria, b. Typhosus, b. dysenteriae, b. enteritidis, b. paratyphosus, a. or b. amoebic dysentery shall be employed in or about the preparing, handling, cooking or serving of foodstuffs, or in the washing of the dishes or other utensils.
(Prior Code, § 115.044) Penalty, see § 115.999
§ 115.046 STORAGE OF FOODSTUFFS.
   All store rooms or other rooms directly connected with the establishment shall be clean, dry and kept in such a condition as not to affect unfavorably the foodstuffs used or the health of the employees or of the public. Yards, cellars or other areas directly connected with, or in close proximity to, the establishment shall be kept clean.
(Prior Code, § 115.045) Penalty, see § 115.999
§ 115.047 DISHES AND EATING UTENSILS TO BE CLEANED.
   (A)   Glasses, cups, dishes, knives, forks, spoons and other eating and drinking utensils which are used more than once in any food dispensing establishment or any similar establishment shall be thoroughly washed and cleansed in such a way as to remove completely all visible foreign matter by either of the following methods:
      (1)   By mechanical dish washing machine which have a direct connection to hot water supply and which spray a fresh supply of hot rinse water direct on all sides of dishes and eating and drinking utensils;
      (2)   By handwashing, which shall be done in warm water containing soap or other effective cleansing agent and followed by rinsing in clean boiling water of a temperature not below 170°F for at least one minute, followed by draining; provided, however, that, in lieu of such rinsing in boiling water, such dishes and utensils may be immersed for at least one minute in clean water, such quantity as to yield approximately 100 parts per million of available chlorine (one-half ounce of a solution of chlorinated soda per gallon of wash water). The amount of available chlorine in such rinse water at no time shall be less than 35 parts per million, and the water shall be kept clean at all times; or
      (3)   By handwashing which shall be done in clean warm water containing an inorganic cleansing agent to which has been added a chlorine disinfectant in such quantity as to yield approximately 200 parts per million of available chlorine. The water shall be changed when dirty. The washing mixture shall at no time contain less than 35 parts per million of available chlorine.
   (B)   No such glass, cup, dish, knife, fork, spoon or other eating or drinking vessel or utensil, after use by one patron in eating or drinking, shall be offered or permitted to be used by any other patron without such glass, cup, dish, knife, fork, spoon or other eating or drinking vessel or utensil having been first thoroughly washed and cleansed by either of the foregoing methods.
(Prior Code, § 115.046) Penalty, see § 115.999
§ 115.048 POISONOUS SUBSTANCES NOT PERMITTED TO COME INTO CONTACT WITH FOODSTUFFS.
   No person operating, maintaining or conducting any hotel, club, restaurant, coffee house, lunchroom or other eating place wherein food is served to the public, shall use any ingredient or substance containing any sodium cyanide, potassium cyanide, oxalic acid, mercuric compound or other poisonous substances, for the cleaning of nickel, copper, silverware or silver-plated ware, and other articles or utensils used for the service or preparation of food or foodstuffs.
(Prior Code, § 115.047) Penalty, see § 115.999
§ 115.049 FOOD TO BE ADEQUATELY PROTECTED.
   All food which is received and which is intended to be used and prepared for human consumption upon being received by any person shall be adequately protected from dust, flies, vermin and other insects.
(Prior Code, § 115.048) Penalty, see § 115.999
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