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(A) It shall be unlawful for any person to erect, construct, or cause to be erected or constructed, or to begin the operation of any establishment designed or intended to be used for the slaughtering of fowls, within 200 feet of any lot or parcel of land restricted or zoned to residential purposes, and/or within a distance of 200 feet from any dwelling, building or structure or portion or part thereof occupied as a dwelling. (‘68 Code, § 4-802)
(B) Any establishment designed or intended to be used for the slaughtering of fowls, erected, constructed or operated in violation of any provision of division (A) of this section, shall be and is hereby declared a nuisance, and shall be abated as such. (‘68 Code, § 4-803)
(C) Any person within the city who shall own or inhabit any dwelling, building or portion thereof occupied as a dwelling within 200 feet of any such establishment, or any person within the city who shall own any vacant lot restricted of record or zoned to residential purposes in division (A) of this section, may apply to any court of competent jurisdiction to restrain the violation of this subchapter, notwithstanding that such violation is punishable as in this code provided. (‘68 Code, § 4-804)
(Ord. 113, passed 4-24-53) Penalty, see § 10.99
Hereafter no person within the city shall erect, construct or cause to be erected or constructed, or shall operate or cause to be operated, any establishment designed or intended to be used for the slaughtering of fowls within the limits of the city, unless such person shall be duly licensed in accordance with this code or any other applicable ordinance, and with a permit therefor issued by the Department of Public Works of the city and with the compliance of the sanitary requirements and regulations, which are as follows:
(A) Permits, plans and specifications. Application for the approval of plans and specifications and for a permit shall be made by the owner of the site to the Department of Public Works of the city, upon official blanks furnished for that purpose by the said Department. No permit to conduct a poultry slaughterhouse shall be issued by the Department of Public Works unless the plans and specifications of the proposed slaughterhouse shall have been approved by the said Department.
(B) Required floor area. The floor space of the building used as a poultry slaughterhouse shall cover an area of at least 700 square feet in order to permit the receipt and delivery of poultry in crates and the storage of empty crates entirely within the premises of the poultry slaughterhouse.
(C) Plans, specifications; application, approval.
(1) Application for the approval of the plans and specifications of the poultry slaughterhouse proposed to be erected shall be made upon official forms furnished by the Department of Public Works, and duplicate copies of such plans and specifications shall be submitted with such application. Specifications must be submitted with all plans, explaining in detail the work to be done and the material to be used and the location of such proposed slaughterhouse.
(2) When such application and the plans and specifications are approved, construction work must be started within 90 days from the date of such approval, and the work shall be continuous until completed in a thorough, workmanlike manner.
(D) Construction, maintenance of poultry slaughterhouses. No permit to conduct a poultry slaughterhouse will be issued by the Department of Public Works unless the following minimum requirements as to construction shall have been in each instance fully complied with in accordance with the approval of the plans and specifications.
(1) Floor construction. The floors shall be constructed of cement, concrete or other approved watertight and nonabsorbent material so graded and drained as to discharge all liquid matter in a properly trapped sewer in compliance with the City Plumbing Code.
(2) Ceiling and walls. The ceilings shall be of a smooth, hard, impervious material free from crevices, cracks, ledges or projections. The walls shall be of cement or other approved watertight nonabsorbent material with a smooth finish to the entire height of the ceiling, and shall be painted. The junctions with the ceiling and floors shall be made in a tight and sanitary manner.
(3) Height of ceiling. All ceilings shall be at least ten feet in height, measured from the surface of the floor to the said ceiling.
(4) Ventilation. Adequate ventilation to the external air by natural means shall be provided for in every room in which the poultry is stored, killed, or which is used in connection with the slaughterhouse, and in compliance with the City Building Code.
(5) Lights. Adequate natural or artificial light approved by the Department of Public Works shall be provided for in every room in which poultry is stored or killed.
(6) Killing room. A separate room shall be provided which shall be used as a killing room, which room shall have an area of at least 80 square feet. A bleeding trough must be provided; it shall be of adequate capacity and be approved by the Department of Public Works. The walls and face of the trough must be of cement, concrete or other approved watertight nonabsorbent material with a smooth finish, and shall discharge over properly trapper and sewer connected drains. A proper metal receptacle shall be pro vided to hold each bird after being slaughtered; such receptacle shall be placed where the poultry may be disposed of in a sanitary manner. The provisions of this regulation shall not apply to a poultry slaughterhouse in which a wholesale business is carried on principally, except what poultry shall be killed and placed in receptacles approved by the Department of Public Works.
(7) Dry plucking room. Where dry plucking is the method always employed, a separate room shall be provided, which room shall be used exclusively for the dry plucking of poultry killed at the premises. The area of this room shall be at least 120 square feet. The width or length of this room shall be not less than ten feet. The walls shall be constructed of watertight nonabsorbent tile or brick, and the floor and ceiling shall be constructed of nonabsorbent waterproof material, floor to be graded and drained. Proper receptacles shall be provided for the holding, storing or keeping of all feathers.
(8) Storage, crates or batteries. A separate room shall be provided for the storage of live poultry in crates or batteries. The area of this room shall be at least 270 square feet. Cages or batteries shall be elevated at least one foot above the floor level and shall be placed nearer than two feet from the side walls of the building.
(9) Water supply. Permanent fixtures shall be provided for the furnishing of an adequate supply of fresh water for flushing all parts of the premises.
(10) Rat-proofing. The room or receptacles for the storage of food for the poultry shall be constructed rat-proof.
(11) Toilet facilities. Adequate water closet accommodations for male and female persons shall be provided, and sufficient fixtures with hot and cold running water for washing purposes shall be provided at all times; the toilet or rooms shall be ventilated to the outside air by direct or approved indirect method.
(12) Screening. All doors, windows and other openings to the outer air shall be adequately screened. All doors shall be equipped with self-closing devices.
(13) Hot water. Adequate facilities shall be provided to insure a sufficient supply of running hot water at all times.
(14) Odors. Suitable and adequate means shall be provided for the disposal of offensive odors.
(15) Empty crates. A separate room shall be provided for the storage of empty crates.
(E) Sanitary regulations. Every poultry slaughterhouse shall be conducted in strict compliance with the following rules which shall govern the maintenance and operation thereof.
(1) Cleanliness. Every poultry slaughterhouse, the yard adjoining same and all air shafts and open places connected therewith shall be at all times kept in a clean, sanitary conditions free from accumulation of refuse, garbage and offensive materials, and nuisance of all kinds.
(2) Floors, washing. All floors shall be kept and maintained in a clean, sanitary condition and in good repair, and free from rubbish and offensive materials.
(3) Walls, cleaning. The side walls of all rooms used for the storage or killing of poultry shall be kept in a clean, sanitary condition and in good repair. Walls and ceiling shall be cleaned and painted whenever required by the Department of Public Works.
(4) Ventilation. All parts of every poultry slaughterhouse shall be properly ventilated and adequately lighted at all times.
(5) Plumbing. All plumbing fixtures and toilet facilities shall be kept and maintained in a clean, sanitary condition and in good repair.
(6) Plucking room. All plucking of poultry shall be done exclusively in a plucking room.
(7) Feather receptacles. Plucking of poultry shall be performed in such manner that all feathers shall be thrown or placed in the receptacles for such purpose.
(8) Storage of empty crates. All empty crates shall be kept and stored exclusively in the storage room. The area of this room shall be at least 150 feet square. No empty crates shall be kept or permitted to remain outside of the poultry slaughterhouse.
(9) Poultry at large prohibited. No poultry shall be allowed at large upon premises, but shall be kept at all times in the batteries or crates provided for such purpose.
(10) Screens. The screens, windows, doors and other openings to the outer air shall be kept in good condition and repair.
(11) Self-closing doors. All doors shall be self closing and not permitted to remain open except for ingress or egress.
(F) Structural changes. No structural change or alterations shall be made in any poultry slaughterhouse building unless the same shall have been approved or ordered by the Department of Public Works.
(G) Slaughterhouses; use, restriction. No building in which a poultry slaughterhouse is located shall be used for any other purpose except for the slaughter and storage of live poultry.
(H) Permits; renewal. Permits to carry on or conduct a poultry slaughterhouse in the city shall be granted by the Department of Public Works for each poultry slaughterhouse conducted or maintained in the city, and each such permit shall expire on the last day of the calendar year following the issue thereof, and shall be renewed annually before the expiration thereof.
(I) New permits; issuance required; enumeration. Upon proof by report of any inspector of the Department of Public Works that the premises for which a poultry slaughterhouse permit has been granted by the Department have become vacant or have not been used or are discontinued for use as a poultry slaughterhouse for a period of six months or more, or where the permittee has died, or where the premises have been destroyed by fire, a new permit must be obtained and new plans and specifications filed, passed and approved by the Department of Public Works of the city, as herein provided.
(J) Basements; slaughtering prohibited. No poultry shall be killed in any basement.
(K) Existing poultry slaughterhouses. Every poultry slaughterhouse heretofore constructed and existing as such shall be made to conform with all the requirements and regulations set forth in this section.
(‘68 Code, § 4-805) (Ord. 113, passed 4-24-53) Penalty, see § 10.99
FOOD ESTABLISHMENTS
For the purpose of this subchapter, the following definitions shall apply unless the context clearly indicates or requires a different meaning.
BAKERY. An establishment wherein bread and cakes and/or pastries are prepared and/or sold at wholesale or retail.
BULK FOOD ESTABLISHMENT. Any establishment where food in bulk, package, pasteboard, glass or plastic container is held, stored or offered for sale.
CAPACITY. The maximum number of seating facilities for patrons.
EMPLOYEE. Any person who handles food or drink during preparation or serving, or who comes in contact with any eating or cooking utensils, or who is employed in a room in which food or drink is prepared or served.
FISH MARKET. An establishment wherein fresh or frozen fish are prepared and/or sold at wholesale or retail.
HEALTH DEPARTMENT. The Wayne County Health Department.
HEALTH OFFICER. The health officer of the county or his authorized representative.
ITINERANT RESTAURANT. One operating for a temporary period in connection with a fair, carnival, circus, public exhibition, or other similar gathering.
RESTAURANT. Restaurant, coffee shop, cafeteria, short order café, luncheonette, tavern, sandwich stand, soda fountain, and all other eating and drinking establishments, as well as kitchens or other places in which food or drink is prepared for sale on the premises or elsewhere.
UTENSILS. Any kitchenware, tableware, glassware, cutlery, containers, or other equipment with which food or drink comes in contact during storage, preparation or serving.
(‘68 Code, § 4-902) (Ord. 424, passed 8-21-72)
All such establishments shall comply with all of the following items:
(A) Adequate toilet facilities conveniently located within the establishment to be licensed, including separate toilet rooms for men and women.
(B) Toilet rooms shall not open directly into any food processing room. Toilet rooms shall be kept in a clean condition, in good repair, well lighted and ventilated. Lavatory facilities conveniently located shall be provided with hot and cold running water; hand-washing signs shall be posted in each toilet room used by employees.
(C) All food stored shall be elevated at least 12 inches above the floor unless packaged in water-tight containers, and free of possible source of contamination.
(D) No food shall be stored below sewer lines.
(E) Metal sinks shall be provided for the purpose of cleaning utensils and tools in the handling, display or dispensing of foods.
(F) All dairy products and eggs must be kept under refrigeration at all times at or below a temperature of 50°F.
(G) Buildings must be free from contaminating surroundings and be rodent-proof.
(H) Living or sleeping rooms in direct connection with any part of a food establishment shall not be permitted.
(I) An adequate supply of running hot water shall be piped to all sinks. Where a storage tank is used, the minimum capacity shall be 30 gallons.
(J) All work tables and benches must be of a tight smooth material, free from cracks and easily cleaned.
(K) All employees shall have food handler certificates of current issue.
(‘68 Code, § 4-902) (Ord. 424, passed 8-21-72) Penalty, see § 10.99
Bakeries as herein defined shall be subject to the following additional regulations:
(A) Metal sinks shall be provided to thoroughly clean mixing bowls, pots, pans, fixtures and parts of machinery used in the preparation of baked goods. Sinks shall be large enough to receive the largest utensil used. Brushes shall be used to aid in the cleaning processes.
(B) Frying kettles shall be placed at least one foot from any wall; and the wall shall be protected by a smooth, nonporous metal shield to splash height. A hood shall be provided and suspended at least seven feet above the floor and extending at least one foot beyond edge of frying kettle, and shall be vented to the outside air and equipped with a fan or blower capable of removing all smoke, odors and vapor. No vent over sidewalk will be permitted.
(C) The term custard mix and custard filler as used herein shall refer to any product, consisting principally of flour, sugar, eggs and milk, with or without cornstarch, heated, cooled and applied to pastry without subsequent heating. The provisions of this division shall also apply to custard-filled pastry com monly designated as cream puffs and eclairs which may be heated subsequent to filling.
(1) The entire custard mix to be used in the manufacture of custard-filled pastry shall be brought to a temperature of not less than 200° F, maintained at not less than that temperature for a period of not less than ten minutes, and within one hour thereafter placed in a refrigerating temperature of not over 50° F and kept at or below such temperature until applied to the pastry.
(2) No custard-filled pastry shall be sold either wholesale or retail or transported for retail delivery unless it shall bear prominently displayed on the outside thereof in legible letters the name of the manufacturing baker, the day of manufacture and the following statement: “REFRIGERATE.”
(3) No custard-filled pastry shall be kept, displayed or offered for sale in or from any bakery, store, place or vehicle unless it shall have been refrigerated at a temperature not over 50° F from the time of manufacture until the time of delivery to the consumer.
(4) Only wholesome ingredients shall be used in the preparation of baked goods.
(5) No baked goods shall be exposed to dust, dirt or other contamination.
(‘68 Code, § 4-903) (Ord. 424, passed 8-21-72) Penalty, see § 10.99
HOTELS
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