(A)   Utensils shall be kept clean and in good repair.
   (B)   Multi-use eating and drinking utensils shall be thoroughly cleaned after each use.  Facilities needed for the operations of washing, rinsing and sanitizing shall be provided.
   (C)   Pots, pans and other utensils used in the preparation or serving of food or drink and all food storage utensils shall be thoroughly cleaned after each use.  Cooking surfaces of equipment, if any, shall be cleaned at least once each day.  Nonfood contact surfaces of equipment shall be cleaned at intervals that will keep them in a clean and sanitary condition.
   (D)   Residential sinks and home-style mechanical dishwashing machines are acceptable facilities for washing multi-use eating and drinking utensils.  Sinks and dishwashing machines shall be supplied with hot and cold potable running water.  For manual cleaning and sanitizing, multi-use eating and drinking utensils shall be washed in a hot detergent solution that is kept clean, and shall be rinsed free of detergent in clean water.
   (E)   Immediately following either manual or mechanical washing of eating or drinking utensils, and pots, pans and other cooking utensils, these utensils shall be effectively sanitized by being submerged in a hypochlorite solution with a chlorine concentration continuously maintained in 100 parts per million or another approved sanitizing solution which shall be used at the concentration tested and approved by the local health inspectors.  Dishpans may be used to accomplish the final sanitizing rinse.  Utensils shall be air-dried.
   (F)   The re-use of single-service utensils is prohibited.
(Ord. 7508, passed 3-5-91; Am. Ord. 9043, passed 4-5-16)  Penalty, see § 120.99