(A) Minimum sanitary requirements for food establishments, vending operators, food and beverage vending machines and bed and breakfast establishments.
(1) All food establishments, with the exception of temporary farmer's food market establishments, vending operators and food and beverage vending machines shall comply with the minimum sanitary requirements specified by the Indiana State Department of Health as provided in 410 IAC 7-20, and as amended hereafter.
(2) Annual retail food service and market establishments shall be required to tap into a publicly supplied water system when said system is located within 300 feet of the boundary lines of the real estate upon which said food establishment is located, when said system is adequate to handle an additional tap-in, and when the permittee has direct access to said system or can obtain access to said system by means of easements or other necessary grants of authority. In the case where the permittee does not have direct access to said system, the permittee shall be required to make a diligent and reasonable effort to obtain the necessary easements and/or other grants of authority to obtain access to the system.
(B) Minimum sanitary requirements for temporary farmer's food market establishments.
(1) Every temporary farmer's food market establishment shall be located in clean surroundings and shall be kept in a clean sanitary condition.
(2) All equipment and utensils used in storing and displaying food products shall be properly washed, rinsed and sanitized.
(3) Only fresh fruits, honey, cider and vegetables that are clean, wholesome, free from spoilage and adulteration shall be sold.
(4) All fresh fruits, honey, cider and vegetables shall be stored or displayed at least 30 inches above the floor/ground level and in such a manner as to protect the food from contamination by splash, foot traffic, dust, animals and other means.
(5) Garbage and refuse shall be kept in tightly covered, watertight containers until removed and shall be disposed of daily in a place and manner that does not create a public health hazard.
(6) All employees shall wear clean outer garments and shall keep their hands and fingernails clean at all times while engaged in the handling of food, utensils, or equipment. Employees shall not expectorate or use tobacco in any form within the establishment.
(7) The Health Commissioner may augment such requirements when he/she may deem it necessary to prevent a condition which may constitute a public health hazard.
(Ord. G-07-91, passed 2-28-91; Am. Ord. G-39-92, passed 8-12-92; Am. Ord. G-26-98, passed 6-9-98; Am. Ord. G-19-00, passed 6-27-00)
Cross-reference:
Garbage and refuse, see Ch. 50
Water use regulations, see Ch. 52