(A) It shall be unlawful for the owner, manager or operator of any public eating place to prepare, dispense or serve food or drink therein unless such person fully complies with the requirements of this code pertaining to the cleaning, washing and sterilizing of all eating and drinking utensils used in such public eating place, and it shall be unlawful for any such person to use any glasses, cups, dishes, silverware, containers or utensils in the preparation, dispensing or serving of food or drinks at any public eating place, unless the articles are washed between each use as prescribed in this chapter.
(B) The bacterial count shall not exceed 100 organisms per utensil surface examined.
(C) The following methods for washing, cleaning and sterilizing utensils may be used:
(1) There shall be an amount of soap or other detergent in the wash water tank sufficient to thoroughly clean all utensils.
(2) The temperature of wash water in the tank shall be maintained at not less than 180°F at all times.
(3) The soapy wash water in the tank shall be changed at frequent intervals, and at no time shall it have a bacteriological count in excess of 50,000 organisms per cubic centimeter, nor shall it have numerous food particles in suspension as shown by sedimentation disk.
(4) The washed eating and drinking utensils shall then be subjected to one or other of the following methods:
(a) The rinse water in the tank shall be not less than 150°F and the length of time the utensils remain in the rinse water tank shall be not less than one minute. Utensils may then be placed immediately upon a clean counter or shelf, or dried by wiping with a clean, laundered towel.
(b) A chlorine bath may be used. The chlorine content of the solution shall be maintained at not less than 200 parts per million. The length of time utensils remain in the chlorine bath shall be not less than two minutes. Upon removal from the chlorine solution the utensils may be immediately placed on a clean counter or shelf, or dried by wiping with a clean, laundered towel, or rinsed in clean running water. Time exposure for sterilization purposes is an important factor and it shall be unlawful to dip utensils into a chlorine bath solution, or to simply scald by flowing hot water upon washed utensils.
(5) Machine procedure shall be as follows:
(a) Temperature of soapy wash and rinse water shall not be less than 160°F.
(b) An adequate amount of soap or other detergent shall be used in the wash water to thoroughly clean all utensils.
(c) In the rinsing process, a sufficient amount of fresh water shall be used so that there will be a frequent change of the soapy wash water.
(D) In lieu of the foregoing method for washing and sterilization of glasses, cups, spoons, and the like, there may be used, for one service only, such articles manufactured from paper or any other sanitary material, handled in a sanitary manner.
(E) The City Health Officer is hereby authorized to inspect all methods used in washing, cleaning and sterilizing of utensils in any public eating place to ascertain whether the requirements of this chapter are being complied with, and it shall be his or her duty from time to time to determine the effectiveness of the methods used in cleaning, washing or sterilizing of utensils used in a public eating place.
(`83 Code, § 5.68.070) (Ord. 82-58 § 1, 1982)