Wholesale and retail meat markets shall be subject to the following requirements.
(A) All wholesale and retail meat markets in the city shall have a separate sink to which is piped hot and cold water under pressure for the purpose of cleansing tools and utensils. Hot water shall be available at a temperature not less than 170°F. Where a storage tank is used, it shall be of a capacity of not less than 30 gallons.
(B) Tools and utensils shall be maintained in a clean and sanitary condition at all times.
(C) Adequate refrigeration to hold eggs, dairy products, meat, and perishable meat food products at a temperature of 50°F or below shall be provided. The drain for ice boxes shall be discharged into an open waste drain sink.
(D) No food of any kind, unless securely wrapped, shall be exposed to dust, dirt, or other contamination; however, this regulation does not apply to the display of fresh fruits and vegetables which may be cooked or washed before eating.
(E) All cartons, sacks, and boxes containing foods shall be stored in such manner as to prevent contamination, and shall be elevated at least 12 inches above the floor.
(F) An adequate supply of potable water under pressure from a source approved by the Department of Health shall be provided.
(G) All plumbing shall be done in accordance with the applicable provisions of Title XV of this Code. No exposed overhead sewer pipe will be permitted in a room where food is stored, processed, or offered for sale.
(H) Connection shall be made to the city sanitary sewerage system.
(I) Garbage and rubbish shall be disposed of in a manner which will not create a nuisance. Water- tight, properly covered containers must be provided.
(J) No living quarters shall be in direct connection with any food handling establishment.
(K) Rubbish or unused equipment shall not be stored in any part of the premises.
(L) All gas ovens, ranges, and water heaters must be equipped with fume pipes extended out of the building.
(M) Basement floors shall be hard, smooth-finish cement with three-inch coverbase throughout, properly pitched to drains to facilitate flushing.
(N) Adequate toilet facilities shall be maintained for both men and women employees. Each toilet room must be provided with a flush toilet, handwash basin, soap, and individual sanitary towels.
(‘83 Code, § 111.41) Penalty, see § 10.99