All restaurants shall comply with the following items of sanitation:
(A) Floors. The floors of all rooms in which food is stored, prepared or served, or in which utensils are washed, shall be of such construction as to be easily cleaned. They shall be smooth, and shall be kept clean and in good repair.
(B) Walls and ceilings. Walls and ceilings of all rooms shall be kept clean and in good repair. All walls and ceilings of rooms in which food is prepared, or utensils are washed, shall be finished in light color and the walls shall have a smooth, washable surface up to the level reached by splash or spray.
(C) Doors and windows. When flies are prevalent, all openings into the outer air shall be effectively screened and doors shall be self-closing unless other effective means are provided to prevent the entrance of flies.
(D) Lighting. All rooms in which food is stored or prepared, or in which utensils are washed, shall be well-lighted.
(E) Ventilation. All rooms in which food is stored, prepared or served, or in which utensils are washed, shall be well-ventilated.
(F) Toilet facilities. Every restaurant shall be provided with adequate and conveniently located water-flush toilet facilities for its employees. The toilet fixtures and the installation of the fixtures shall conform with the plumbing ordinance of the city and the rules and regulations of the Administrative Building Council of Indiana. Toilet rooms shall not open directly into any room in which food or utensils are handled or stored. The doors of all toilet rooms shall be full length, tight-fitting and self-closing. Toilet rooms shall be kept in a clean condition, in good repair, well-lighted and ventilated. Handwashing signs shall be posted in each toilet room used by employees. Toilet rooms accessible only through the kitchen shall not be used by guests of the restaurant.
(G) Water supply.
(1) Running hot and cold water, under mechanical pressure, shall be easily accessible to all rooms in which food is prepared or utensils are washed, and the water supply shall be adequate and of a safe, sanitary quality. All coolers for drinking water shall be of an approved type and shall be kept free from contamination.
(2) If a private water supply is maintained, the supply and all appurtenances thereto shall be constructed, installed and maintained as required by the Indiana State Board of Health, and approved by the Health Officer, before the water supply is used. A sample of water from private wells must be sent to a recognized laboratory once each 4 months for bacteriological analysis, and a copy of the report of analysis shall be filed with the records of the Health Department.
(H) Lavatory facilities. Adequate and convenient hand-washing facilities shall be provided, including hot and cold running water, soap and approved sanitary towels. The use of a common towel is prohibited. No employee shall resume work after using the toilet room without fist washing his hands. Lavatories and washrooms shall be maintained in a clean, sanitary condition.
(I) Construction of utensils and equipment. All multi-use utensils and all show and display cases or windows, counters, shelves, tables, refrigerating equipment, sinks and other equipment or utensils used in connection with the operation of a restaurant shall be so constructed as to be easily cleaned and shall be kept in good repair. Utensils containing or plated with cadmium or lead shall not be used. However, solder containing lead may be used for joining.
(J) Cleaning and bactericidal treatment of utensils and equipment.
(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.
(2) All multi-use eating and drinking utensils shall be thoroughly cleaned and effectively subjected to an approved bactericidal process after each usage. All multi-use utensils used in the preparation or serving of food shall be thoroughly cleaned and effectively subjected to an approved bactericidal process immediately following the day’s operation. Drying cloths, if used, shall be clean and shall be used for no other purpose.
(3) No article, polish or other substance containing any cyanide preparation or other poisonous material shall be used for the cleaning or polishing of utensils.
(4) Approved facilities shall be provided for the washing and bactericidal treatment of all multi-use food preparation and eating and drinking utensils.
(K) Storage and handling of utensils and equipment.
(1) After bactericidal treatment utensils shall be stored in a clean, dry place protected from flies, dust and other contamination, and shall be handled in such a manner as to prevent contamination as far as practicable. Single-service utensils shall be purchased only in sanitary containers, shall be stored therein in a clean, dry place until used and shall be handled in a sanitary manner.
(2) All spoons, spatulas, dippers and similar multi-use utensils used for dispensing frozen desserts shall, when not in use, be kept in running water or water maintained at a temperature of 170°F.
(L) Disposal of wastes. All wastes shall be properly disposed of, and all garbage and trash shall be kept in suitable receptacles in such a manner as not to become a nuisance.
(M) Refrigeration. Refrigerating facilities shall be of adequate capacity to provide ample storage space for all perishable foods on hand at all times. All readily perishable foods, except foods that are purchased in a frozen state or are frozen after purchase by the restaurant, shall be kept at or below 50°F, except when being prepared or served. All readily perishable foods purchased in a frozen state or frozen after purchase by the restaurant, shall be kept at or below a temperature of 10°F, except when being prepared or served. An accurate thermometer shall be located in each refrigerator. Waste water from refrigeration equipment shall be properly disposed of. All ice used shall be from a source approved by the Health Officer and shall be stored and handled in such a manner as to prevent its contamination.
(N) Wholesomeness of food. All food shall be clean, wholesome, free from spoilage, and so prepared as to be safe for human consumption. All milk, milk drinks, cream, ice cream and other frozen desserts served shall be pasteurized and obtained from an approved source. Grade A milk and milk products shall be served when available. Milk and fluid milk products shall be served in the individual original containers in which they were received from the distributor or from a bulk container equipped with an approved dispensing service. However, this requirement shall not apply to cream which may be served from the original bottle or from a dispenser approved for such service. All oysters, clams and mussels shall be from approved sources, and, if shucked, shall be kept until used in the containers in which they were placed at the shucking plant.
(O) Storage, display, and serving of food. All food shall be so stored, displayed and served as to be protected from dust, flies, vermin, depredation and pollution by rodents, unnecessary handling, droplet infection, overhead leakage, sewage backflow, poisonous compounds and other contamination, and shall not be stored in direct contact with any floor. No animals or fowls shall be kept or allowed in any room in which food is prepared or stored. All means necessary for the elimination of flies, roaches and rodents shall be used.
(P) Cleanliness of employees. All employees shall wear clean outer garments and a suitable head covering to protect food from contamination by human hair, and shall keep their hands clean at all times while engaged in handling food, utensils or equipment. Employees shall not expectorate or use tobacco in any form in rooms in which food is prepared.
(Q) Miscellaneous. The premises of all restaurants shall be kept clean and free of litter and rubbish. None of the operations connected with a restaurant shall be conducted in any rooms used as living or sleeping quarters, or in any room which opens directly into living or sleeping quarters. Adequate lockers or dressing rooms shall be provided for employees’ clothing and shall be kept clean. Soiled linens, coats and aprons shall be kept in containers provided for this purpose.
(1979 Code, § 115.03) (Ord. 1643, passed 12-17-1956) Penalty, see § 115.99