(A) (1) The stand shall have at least one basin used strictly for hand washing purposes, and a sufficient supply of potable water to be used for hand washing.
(2) Said water shall be provided by means of a properly designed and constructed freshwater holding tank, and may be mechanically pumped or provided via gravity flow.
(3) Another holding tank shall be provided and installed, to retain the wastewater produced.
(B) The stand shall meet all other standards of construction for food service establishments, such as smooth, easily cleanable surfaces, screened windows and shielded lights.
(C) Any and all food products must be from approved sources; no home-prepared flavoring or production of ice for service from an unpermitted source shall be allowed.
(Ord. 0612-1, passed 7-16-2012) Penalty, see § 113.99