(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