Every place used as a bakery shall conform to the following requirements:
(A) The floors of all rooms shall be of the construction as to be well drained, in good repair, easily cleaned and shall be kept clean. Floors of kitchens and other rooms where food is washed or utensils cleaned shall be impervious to water. The floor of every place used as a bakery, if below street level, shall be constructed of cement, asphalt, tile laid in cement or other impervious material.
(B) All walls and ceilings in all rooms shall be kept in good repair, well finished in a light-colored material and clean. The walls of kitchens and other rooms shall be smooth, finished in a light color and washable. Walls subject to splash or spray from sinks or other source shall be of impervious material.
(C) All rooms shall be provided with adequate and evenly distributed lighting. Kitchens and other rooms shall be provided with lighting equivalent to that produced by one 100-watt bulb for each 100 square feet of floor area.
(D) All rooms shall be ventilated in a manner as to maintain them reasonably free from disagreeable odors. When natural ventilation is inadequate or creates a nuisance to neighboring property, a system of forced draft ventilation may be required with the outlet at roof level or other point so as to create no nuisance to other properties.
(E) Proper screening shall be maintained at all doors, windows and other openings to prevent access of flies, rats and other vermin. Screen doors shall be self-closing and open outward. Windows shall be kept clean.
(F) Every bakery shall be provided with an adequate toilet room with approved flush toilets conveniently located for the use of the employees. There shall be located in or adjacent to the toilet room an adequate and convenient wash bowl with hot and cold water and there shall be provided soap and individual clean towels. The use of the common towel is prohibited. All fixtures and plumbing shall be properly constructed and shall operate efficiently. Adequate ventilation shall be provided for all toilet rooms by an opening to the exterior of the building, but if the opening is inadequate, forced ventilation may be required. All toilet, wash and dressing rooms shall be provided with self-closing doors, shall be well lighted and shall be kept at all times clean and sanitary.
(G) The water supply shall be that furnished by a public water system. All heaters and fixtures shall be in connection with the water system.
(H) All display cases, windows, counters, shelves, tables, refrigeration equipment and utensils used shall be well finished, constructed so as to be easily cleaned and shall be kept in good repair. They shall be kept free from dust, dirt, vermin, spillage of food materials and other contaminating substances. No cracked, chipped or broken dishes or utensils shall be used in the preparation or service of food materials. All cloths used in wiping tables, counters or other equipment shall be clean. Adequate sinks and hot water shall be provided for cleaning all dishes and utensils used in serving and preparing food and beverage materials.
(I) After bactericidal treatment all eating and cooking utensils shall be stored in a clean place free from flies, dust or other contamination and shall be handled by employees so as to avoid contamination.
(J) Every employee shall furnish annually the information, permit physical examination and submit laboratory specimens as the Health Officer may require for the purpose of determining freedom from infection. Persons suffering from a fever, sore throat, boils, abscesses or other infection shall not be employed in a bakery or as a food handler.
(K) All employees shall wear clean outer garments and shall keep their hands clean, shall wash after toilet at all times during employment in a food shop. Employees shall handle food materials, dishes and utensils in a way as to avoid contamination.
(L) No articles, polish or other substance containing any cyanide or other poison shall be used for cleaning or polishing of eating or cooking utensils.
(M) Dogs shall not be allowed on the premises.
(N) Food shall not be exposed or displayed on any sidewalk, street or other place except in a properly equipped bakery.
(O) The premises shall be kept clean and free from accumulations of litter or rubbish, flies, roaches, rats, mice, or other vermin.
('68 Code, § 34.03)