Before the health officer shall approve the application set forth in § 119.001, he or she shall be satisfied that the building and equipment for the business conforms to the following rules.
(A) Floors. Tight and solid, easily washed.
(B) Walls and ceilings. Constructed of material that will make tight and smooth surface easily cleanable.
(C) Building. To be properly lighted and ventilated.
(D) Equipment.
(1) Water running, hot and cold, connected to a three compartment metal sink, except if a dish washing machine is provided which has a rinse of 180°F of water.
(a) All multi-service, eating and drinking utensils including all dishes, knives, forks, spoons, cups, glasses and the like, shall be thoroughly cleaned and effectively subjected to an approved bactericidal process.
(b) All multi-use utensils, including pots, pans, urns, skillets and the like, used in preparation of food and drink shall be thoroughly cleaned and effectively subjected to an approved bactericidal process immediately following the day’s operation.
(2) Ice box, proper sewerage connections for the ice box and sink.
(3) Adequate toilet facilities for men and women.
(4) Garbage containers with covers.
(E) Basements. Not recognized unless built for handling and preparing foods.
(F) Living or sleeping rooms. No living or sleeping rooms in direct connection with any part of the restaurant will be tolerated.
(Ord. 38, passed 5-26-1923; Am. Ord. 271, passed 7-3-1962) Penalty, see § 119.999