(A) Construction.
(1) 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.
(2) Utensils containing or plated with cadmium or lead, shall not be used; provided, that solder containing lead may be used for jointing.
(B) Cleaning and bactericidal treatment.
(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 clothes 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 and drink shall be thoroughly cleaned and effectively subjected to an approved bactericidal process immediately following the day’s operation. Drying clothes, if used, shall be clean and used for no other purpose.
(C) Storage and handling. 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 and shall be stored therein in a clean, dry place until used and shall be handled in a sanitary manner.
(Ord. 2004-09, passed 9-21-2004) Penalty, see § 115.99