(A) Itinerant restaurants shall be constructed and operated in an approved manner.
(B) An itinerant restaurant shall comply with the following requirements:
(1) It shall be located in clean surroundings and kept in a clean and sanitary condition. It shall be so constructed and arranged that food, utensils and equipment will not be exposed to insects or to dust or other contamination. Only food which is clean, wholesome and free from adulteration shall be sold or served. An adequate supply of water of safe, sanitary quality shall be easily available and used for drinking and for cleaning utensils and equipment. Unless the provisions of § 115.03(A)(10) are properly complied with, single-service eating and drinking utensils shall be used. Adequate provisions shall be made for refrigeration of perishable foods. Ice used in or with food shall be from a source approved by the Health Officer and shall be so handled as to avoid contamination.
(2) Garbage and refuse shall be kept in tightly covered, watertight containers until removed and shall be disposed of in a place and manner approved by the Health Officer. Dishwater and other liquid wastes shall be so disposed of so as not to create a nuisance.
(3) No person suffering from any disease transmissible by contact or through food or who is a carrier of the germs of such a disease shall be employed in any capacity. Adequate and satisfactory toilet and handwashing facilities shall be readily accessible to employees. No person engaged in the handling or serving of food shall return to his or her work after using the toilet, without thoroughly washing his or her hands.
(1979 Code, § 115.04) (Ord. 1643, passed 12-17-1956) Penalty, see § 115.99