All equipment in food shops shall be designed, constructed and so placed as to be easily cleanable, and shall be in good repair and kept clean. No utensils shall be made wholly or in part of lead, cadmium or other substances which food may affect to form dangerous or unwholesome substances. Utensils shall be stored and handled in a manner to prevent contamination. Drying cloths, table cloths and napkins shall be clean and used only for their intended purposes.
(Ord. No. 2163-01. Passed 5-20-02, eff. 5-23-02)