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