All restaurants shall be inspected on the following items:
(A) Floors. The floors of all rooms in which food or drink is stored, prepared or served, or in which utensils are washed, shall be of the construction as to be easily cleaned, shall be smooth and shall be kept clean and in good repair. Kitchen floors shall be impervious to water.
(B) Walls and ceilings. Walls and ceilings of all rooms in which food or drink is stored, prepared or served shall be kept clean and in good repair. All walls and ceilings or rooms in which food or drink is stored or prepared shall be finished in light color. The walls of all rooms in which food or drink is prepared or utensils are washed or stored, shall have a smooth, washable surface up to the level reached by splash or spray.
(C) Lighting. All rooms in which food or drink is stored or prepared or in which utensils are washed shall have an area equal to 10% of the floor area in effective window glass or one 100-watt electric bulb for 100 square feet of floor area.
(D) Ventilation. All rooms in which food or drink is stored or served, or in which utensils are washed, shall be ventilated so as to be free of disagreeable odors and excessive condensation. Exhaust fans or stove-hoods shall be provided where necessary.
(E) Toilet facilities. Every restaurant shall be provided with adequate toilet facilities conveniently located and conforming with the ordinances of the Town of Clayton. 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. Privies or earth closets shall be separate from the building, and shall be of the sanitary type constructed and operated in conformity with the requirements of item 10R of the United States Public Health Service Milk Ordinance and Code, a certified copy of which shall be on file in the office of the Town Clerk-Treasurer.
(F) Water supply. Water under pressure shall be piped into all rooms in which food is prepared or utensils are washed and shall be adequate, and of a safe, sanitary quality.
(G) Lavatory facilities. Adequate and convenient hand washing facilities shall be provided, including warm running water, soap and single-service towels. The facilities intended for employees shall be so located as to be readily accessible from the toilet, preferably in the toilet room. The use of a common towel is prohibited. No employee shall return from a toilet without washing his or her hands.
(H) Doors and windows. When flies are prevalent, all openings into the outer air shall be effectively screened with not less than 16 mesh wire cloth and doors shall be self-closing, unless other effective means are provided to prevent the entrance of flies. Windows and doors must be tight-fitting and free of holes.
(I) Construction of utensils and equipment. All eating and cooking utensils and other equipment used in connection with the operating of a restaurant shall be so constructed as to be easily cleaned and shall be kept in good repair. This item shall be deemed to mean and to include:
(1) All surfaces with which food or drink comes in contact be smooth and of not readily corrodible material; be free of breaks, corrosion, open seams, cracks and chipped places; and be accessible for cleaning and self-draining.
(2) All display cases, windows, counters, shelves, tables, refrigeration equipment, stoves, hoods and other equipment be so constructed as to be easily cleaned.
(3) No food or drink shall come in contact with surfaces cut with threads other than of the Sanitary International Association of Milk Dealers type.
(4) In all cases where a rotating shaft is inserted through a surface with which food or drink comes in contact, the joint between the moving part and the stationary surfaces shall be so fitted as to preclude the possibility of leakage or contamination of food or drink from without.
(J) Cleaning; bactericidal treatment of equipment and utensils.
(1) All equipment, including display cases or windows, counters, shelves, tables, refrigerators, stoves, hoods and sinks, shall be kept clean and free from dust, dirt, insects and other contaminating material. All cloths used by waiters, chefs and other employees shall be clean. Single-service containers shall be used only once. Drying cloths, if used, shall be clean and shall be used for no other purpose. All except single-service eating and drinking utensils shall be throughly cleaned after each usage and all multi-use utensils used in the preparation, cooking or serving of food and drink shall be cleaned in such a manner as to be clean to the sight and touch. Cleaning shall be accomplished by the use of warm water (100ºF to 120ºF) containing an adequate amount of soap or an alkali cleanser to remove grease. The wash water shall be changed at sufficiently frequent intervals to keep it reasonably clean and free from precipitated grease. When washing is done by machine, the temperature of the wash water shall be not less than 170ºF. After cleaning, all the utensils shall be subjected to 1 or more of the following bactericidal processes:
(a) Immersion for at least 2 minutes in a lukewarm chlorine rinse containing at least 100 parts per million of available chlorine if hypochlorite are used, or a concentration of equal bactericidal strength if chloramines are used. For this method of bactericidal treatment, a 3-compartment vat shall be required, the first compartment to be used for washing, the second for plain rinsing and the third for chlorine immersion. Upon removal from the chlorine rinse, the utensils may be rinsed in clean running water, if desired, and allowed to dry on a drain shelf or tray.
(b) Exposure in a steam cabinet to at least 170ºF for at least 15 minutes, or at least 200ºF for at least 5 minutes.
(c) Exposure in an oven or hot-air sterilizer to hot air at a temperature of at least 160ºF, for 20 minutes.
(2) Equipment that is too large to immerse may be treated:
(a) With live steam from a hose, in the case of equipment in which steam can be confined;
(b) By boiling rinse water; or
(c) Spraying or swabbing with a chlorine solution of approved strength.
(K) Examination of eating and cooling utensils for the purpose of determining effectiveness of sterilization method. From time to time, at the discretion of the Health Officer, eating and cooking utensils shall be examined for bacterial content. The bacteriological examinations of cleansed and disinfected utensils shall conform with the latest recommendations of the Subcommittee on Standard Methods for the Examination of Dishwashing Devices of the American Public Health Association. The bacterial count shall not exceed 200 organisms per utensil examined. Bacterial content in excess of this standard shall be deemed to constitute inadequate sterilisation.
(L) Storage and maiming of utensils and equipment. After bactericidal treatment, no utensil shall be stored except in a clean dry place protected from flies, or other contamination and no utensil shall be handled except in such a manner as to prevent contamination as far as practicable. Single-service utensils shall be purchased only in sanitary containers and shall be stored therein in a clean, dry place until used.
(M) Disposal of wastes. All wastes shall be properly disposed of, in accordance with the requirements of the State Department of Health, and all garbage and trash shall be kept in suitable receptacles, in such a manner as not to become a nuisance.
(N) Refrigeration. All perishable food or drink shall be kept at or below 50ºF except when being prepared or served. Waste water from refrigeration equipment shall discharge into an open sink or drain, properly trapped and sewer connected, provided that where sewer connections are not available clean adequate water with drip pans may be used.
(O) Wholesomeness of food and drink. All food and drink shall be wholesome and free from spoilage. All milk, milk products, ice cream and other frozen desserts served shall be of a grade approved by the Health Officer. Milk and milk products shall be served in the original containers in which they were received from the distributor or from a bulk container equipped with an approved dispensing device; provided that this requirement shall not apply to cream, which may be served from the original bottle or from a dispenser approved for the service. All oysters, clams and mussels shall be from approved sources and shall be on the approved list issued by the United States Public Health Service.
(P) Storage and display of food and drink. All food and drink shall be so stored and displayed as to protect it from dust, flies, vermin, handling, droplet infection, overhead leakage and other vermin shall be considered as violating this item. 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 shall be used. All unwrapped or uncased food and drink on display shall be protected by glass or otherwise from public handling or contamination. Dustless methods of floor cleaning, shall be used, or dust arresting compounds and a push type broom shall be used. All except emergency floor cleaning shall be done during those periods when the least amount of food or drink is exposed, such as after closing or between meals.
(Q) Cleanliness of employees. All employees shall wear clean outer garments and shall keep their hands clean at all times while engaged in handling good, drink, utensils or equipment.
(R) Miscellaneous. The surroundings of all restaurants shall be kept clean and free from litter and rubbish. None of the operations connected with a restaurant shall be conducted in any room used for domestic purposes. Adequate lockers or dressing rooms shall be provided for employees’ clothing soiled linens, coats and aprons shall be kept in containers provided for that purpose. The use of tobacco by chefs, waiters and other employees who prepare, handle or serve food is prohibited while so engaged. Poisonous compounds for the destruction of insects or vermin shall be applied only by qualified persons. No article, polish or other substance containing any cyanide preparation or other poisonous material shall be used for the cleansing or polishing of eating or cooking utensils.
(S) Personnel health. Every employee of a restaurant shall furnish the information, permit the physical examination and submit the laboratory specimens as the Health Officer may require for the purpose of determining freedom from communicable diseases. The Health Officer shall in each instance take a careful history if the history suggests that the person may be a carrier of or infected with any communicable disease, he or she shall secure appropriate specimens of body fluids, bodily discharges or both and cause them to be examined in a laboratory approved by the State Health Department for the examinations. Every employee of any restaurant shall be required to possess in full force and effect, a certificate, issued by the Health Officer, of freedom from communicable disease as a prerequisite to employment as a food handler. The certificates shall be subject to renewal as often as may be deemed necessary by the Health Officer.
(Ord. 320, passed 9-12-1948) Penalty, see § 114.99