5-1-8: LAVATORY FACILITIES:

   A.   Every restaurant shall be provided with adequate and conveniently located toilet facilities for its employees, conforming with the provisions of this code.

   B.   In restaurants hereafter constructed, toilet rooms shall not open directly into any room in which food, drink, or utensils are handled or stored. The doors of all toilet rooms shall be self-closing.

   C.   Toilet rooms shall be kept in a clean condition, in good repair, and well lighted and ventilated. Hand washing signs shall be posted in each toilet room used by employees. (1983 Code § 3-14-10)

   D.   Adequate and convenient hand washing facilities shall be provided, including hot and cold running water, soap, and approved sanitary towels. The use of a common towel is prohibited. No employee shall resume work after using the toilet room without first washing his hands. (1983 Code § 3-14-12)

5-1-9: WATER SUPPLY:

Running water under pressure shall be easily accessible to all rooms in which food is prepared or utensils are washed, and the water supply shall be adequate and of a safe, sanitary quality. (1983 Code § 3-14-11)

5-1-10: UTENSILS AND EQUIPMENT:

   A.   Construction And Materials: All multiuse utensils and all show and display cases or windows, counters, shelves, tables, refrigeration equipment, sinks, and other equipment or utensils used in connection with the operation of a restaurant shall be so constructed as to be easily cleaned and shall be kept in good repair. Utensils containing or plated with cadmium or lead shall not be used; provided, that solder containing lead may be used for jointing. (1983 Code § 3-14-13)

   B.   Cleaning And Bactericidal Treatment:

      1.   All equipment, including display cases or windows, counters, shelves, tables, refrigerators, stoves, hoods, and sinks, shall be kept clean and free from dust, dirt, insects, and other contaminating material. All cloths used by waiters, chefs, and other employees shall be clean. Single service containers shall be used only once.

      2.   All multiuse eating and drinking utensils shall be thoroughly cleaned and effectively subjected to an approved bactericidal process after each usage. All multiuse utensils used in the preparation or serving of food and drink shall be thoroughly cleaned and effectively subjected to an approved bactericidal process immediately following the day's operation. Drying cloths, if used, shall be clean and shall be used for no other purpose.

      3.   No article, polish, or other substance containing any cyanide preparation or other poisonous material shall be used for the cleansing or polishing of utensils. (1983 Code § 3-14-14)

   C.   Storage And Handling: After bactericidal treatment, utensils shall be stored in a clean, dry place protected from flies, dust, and other contamination, as far as practicable. Single service utensils shall be purchased only in sanitary containers, shall be stored therein in a clean, dry place until used, and shall be handled in a sanitary manner. (1983 Code § 3-14-15)

5-1-11: GARBAGE AND REFUSE:

All wastes shall be properly disposed of, and all garbage and trash shall be kept in suitable receptacles in such manner as not to become a nuisance. (1983 Code § 3-14-16)

5-1-12: DANCING PROHIBITED:

Dancing shall not be permitted at any time in any restaurant licensed under this chapter. (1983 Code § 3-14-21)