(A) In all food dispensers' establishments, there shall be adequate light and ventilation; the walls, ceilings, and floors shall be in good repair and clean; tables, counters, shelves, and other furniture shall have clean surfaces and be kept clean. All utensils, including urns and containers for milk, cream, coffee, and water shall be made of materials that can be easily cleaned and disinfected. Foods during service hours shall be handled or kept so that they are not exposed to contamination by dirt, flies, or vermin, or promiscuous handling by patrons.
(B) The room or place where food is sold or served for human consumption shall be kept in a clean and sanitary condition.
(C) No glass, cup, dish, knife, fork, spoon, or other eating or drinking vessel or utensil, after use by one patron in eating or drinking, shall be offered or permitted to be used by any other patron without such glass, cup, dish, knife, fork, spoon, or other eating or drinking vessel or utensil having been first thoroughly washed and cleansed.
(1977 Code, § 5-3-7) Penalty, see § 114.99