(a) Structure, Cleanliness and Repair. Every food establishment and all parts thereof and places appurtenant to the food establishment shall be maintained in good repair and shall be kept thoroughly clean and free from any accumulation of filth, garbage, rubbish or other waste.
(b) Ventilation. All food establishments shall be provided with sufficient ventilation to prevent undue condensation accumulation of offensive or dangerous fumes, mists, gases or odors.
(c) Lighting. Working surfaces coming in contact with food during preparation, processing or manufacturing and where utensils are washed shall be illuminated to a minimum of twenty foot candles.
(d) Toilet Facilities. Every food establishment except mobile food establishments shall be provided with toilet rooms and plumbing facilities for the employees as required by the Ohio Plumbing Code, where applicable. Where the Ohio Building Code is not applicable the following shall apply:
(1) Where both sexes are employed and there are more than four employees, plumbing facilities shall be in separate rooms for each sex.
(2) One water closet shall be provided for each twenty-five employees or fraction thereof.
(3) Where there are more than twenty-five employees and urinals are provided, one water closet less than the number specified may be provided for each urinal installed, except that the number of water closets shall not be reduced to less than two-thirds the number specified.
(4) All plumbing shall be satisfactory.
(5) Doors on all toilet rooms shall be self-closing and tight fitting.
(6) Toilet room ventilation shall meet the requirements of subsection (b) hereof.
(7) Every toilet room and all the facilities provided therein shall, at all times, be kept in good repair, in a clean and sanitary condition, free from filth and accumulation of waste, and shall be provided with a supply of toilet tissue.
(8) Every water closet and urinal shall be provided with a sufficient supply of water for flushing to kept it in a clean condition.
(9) The toilet rooms and plumbing facilities for all new or extensively altered food establishments shall meet the requirements of the Ohio Building Code.
The above does not apply to mobile food establishments. However, mobile food establishments should be located within a reasonable distance of public toilets or other toilets, which are properly maintained and are available for use by the employees.
(e) Handwashing Facilities. One lavatory located in or adjacent to each toilet room, shall be provided for each twenty-five employees or fraction thereof. Adequate and convenient handwashing facilities shall be provided for the employees in areas where food is prepared, processed or handled. All handwashing facilities shall include hot and cold or warm running water, soap or detergent, and approved drying facilities. No employee shall resume work after using the toilet room without first washing his hands. Dirty hands shall not be washed in sinks used for the preparation of food or the cleaning or sanitizing of utensils.
Where toilet facilities are required for guests by the Ohio Building Code, handwashing facilities shall be required. These facilities shall include hot and cold or warm running water, soap or other detergent, and approved hand drying facilities. Where toilet facilities are not required for guests but are furnished voluntarily by the operator, handwashing facilities are required and shall consist of clean water, soap or other detergent, and approved drying facilities.
(f) Water Supply. The water supply shall be adequate and shall be of safe, sanitary quality. The food preparation or processing area of every food establishment shall be provided with water under pressure for handwashing, cleaning of utensils and fixtures, and the general conduct of the food establishment.
(g) Construction of Utensils. All multi-use utensils used in connection with a food establishment shall be so constructed as to be easily cleaned and shall be kept in good repair. Utensils containing or plated with cadmium or lead or any other substance or material which either in itself or in the storage, preparation or serving of food may produce an unwholesome or deleterious compound that may render such food contaminated or dangerous to health, shall not be used.
Utensils as defined in Section 717.01 shall be used for the storage, processing, preparation or serving of food.
(h) Cleaning and Bactericidal Treatment of Utensils and Fixtures. All utensils and fixtures shall be kept clean and free from dust, dirt, insects and other contaminating material. All cloths, sponges, brushes and similar items used by employees shall be clean. Single service containers shall be used only once. All multi-use utensils used by the consumer shall be thoroughly cleaned and effectively subjected to an approved bactericidal process after each usage. All other multi-use utensils shall be thoroughly cleaned and subject to an approved bactericidal process immediately following the day's operation. Cloths, if used for wiping or drying utensils, shall be clean and shall be used for no other purpose. Cleaning wastes shall not be emptied into sinks used for the preparation of food or the cleaning or sanitizing of utensils. No articles, polish or other substance containing any cyanide preparation or other poisonous material shall be used for the cleaning or polishing of utensils.
(i) Storage and Handling of Utensils. After bactericidal treatment, utensils shall be stored in a clean, dry place protected from flies and other contamination and shall be handled in a manner to prevent contamination. 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.
(j) Disposal of Wastes. All liquid wastes shall be properly disposed of in a public sanitary sewerage system, or by another approved method of sewage disposal. Garbage, if stored, shall be stored in metal containers. Such containers shall be provided with tight fitting lids except when in regular use in food preparation or processing areas. Refuse other than garbage shall be kept in suitable receptacles, in such a manner as not to become a nuisance. Garbage and other refuse shall be disposed of in a safe and sanitary manner.
(k) Refrigeration. Every refrigerator, ice-box and all appurtenances thereto in which any food is stored, shall be kept in good repair and in a clean condition and the compartments used for the storage of ice shall be lined with a non-absorbent substance and shall be watertight. Waste from refrigerator equipment shall be disposed of as prescribed in the Ohio Plumbing Code (indirect waste).
Every food establishment using food needing refrigeration to prevent spoilage shall be equipped with a refrigeration system of adequate capacity to hold all milk, and other dairy products, meat and meat products, and other food products that are subject to spoilage and that require refrigeration to prevent such spoilage, and such foods shall be stored therein. All such refrigeration systems shall be operated so as to maintain temperatures to properly protect the food contained therein and in no case shall the temperature be above 45o F.
(l) Storage, Display and Serving of Food. All food shall be stored, displayed and served as to be reasonably protected from dust, flies, vermin depredation and pollution by rodents, poisonous insecticides, poisonous rodenticides, unnecessary handling, droplet infection, overhead leakage and other contamination. No live animals or fowls shall be kept in any room in which food is prepared, processed, served or stored, except guide dogs accompanied by blind guests. All practicable means shall be used for the elimination of flies, roaches, vermin and rodents.
(m) Cleanliness of Employees. All employees shall wear clean garments and shall kept their persons clean and neat at all times while engaged in handling food or utensils. No employee while engaged in preparing, processing or serving food shall use tobacco in any form.
(n) Miscellaneous. The premises of all food establishments shall be kept clean and free of litter or rubbish. Food shall not be prepared, processed or stored in any room used for living or sleeping quarters.
In food establishments hereafter constructed or extensively altered, there shall be no direct opening between rooms where food is stored, prepared or served to the public and rooms used for living or sleeping quarters.
No clothing shall be kept in such a manner as to be likely to cause contamination of food or utensils. Soiled linens and soiled wearing apparel shall be kept in sanitary containers.
(Ord. 3746. Passed 10-26-64.)