A. Cooking must be done on the premises immediately adjacent to the permitted fixed food establishment. All other food preparation and food service must be done within the facility, except that patrons or cooks may apply condiments and sauces from approved dispensers to immediate servings.
B. The grill and any other cooking equipment must meet the published standards of an American National Standards Institute (ANSI) accredited equipment certification program, or be approved by the Department.
C. The grill and any other cooking equipment must be located on a smooth and easily cleanable surface during use. Sealed concrete, mortared non-textured brick, commercially designed synthetic floor material, and asphalt are some recommended surface materials.
D. Grills and any other cooking equipment shall be effectively separated from public access and not in close proximity to waste receptacles or dumpsters.
E. At least one (1) hand washing lavatory with hot and cold water under pressure, and plumbed to an approved wastewater disposal system, shall be provided. The hand washing station may be located inside the facility if it is easily accessible to the grilling area. Portable hand washing stations, which provide hot and cold running water under pressure, and meet the published standards of an American National Standards Institute (ANSI) accredited equipment certification program, may be utilized in lieu of a permanently plumbed hand sink. If a portable hand washing station is to be utilized, a procedure must be established by the food operator and accepted by the Department which assures that hot and cold running water will be available at all hours of operation, and the filling of the unit with potable water and emptying the wastewater will be done in a sanitary manner.
F. Products being grilled or cooked shall be protected from contamination. Acceptable protection shall include a closed grill cover, a canopy or a roofed area.
G. Approved mechanical refrigeration must be provided if raw product is not immediately brought from inside the approved kitchen facility to the grill or other cooking equipment.
H. All cooked time/temperature control for safety food products must be held and served inside the facility at 135 degrees F or above if not immediately consumed.
I. A certified food service sanitation manager shall be onsite at all times that foods are being grilled or cooked.
(Ord. O-201711-51-031, passed 11-14-2017)