(A) It is the duty of every keeper of a restaurant to at all times keep the premises wherein the restaurant is located clean and in a proper hygienic and sanitary condition. All utensils, appliances, vessels, receptacles, refrigerators, pantries, rooms and any other place or thing whatsoever, which is used for the purpose of storage, preparation, cooking or serving of foods, must at all times be kept in a clean, wholesome and sanitary condition. No decayed, decaying, unwholesome or impure food of any kind whatsoever shall be kept, sold, offered for sale or served in any restaurant. No person shall reside in any room in which food is prepared or served, nor in any room connecting directly by a door with a room in which food is prepared or served.
(B) Every person who violates any of the provisions of this section shall, upon conviction thereof, be punished as provided in § 114.99 of this code.
(1959 Code, § 13-53)