It shall be the duty of every person, firm or corporation conducting, operating or maintaining a food establishment to keep the floors, walls, pillars, partitions, ceiling, receptacles, refrigerators, implements and machinery of every such establishment, and all cars, trucks, vehicles and containers used in the transportation of food products, in a clean and sanitary condition. For the purposes of the enforcement of this subchapter, unclean and unsanitary conditions shall be deemed to exist if the food in the process of preparation, packing, storing, sale, distribution or transportation is not adequately protected from flies, vermin, dogs, cats, dust, dirt and from other foreign or injurious contamination; or if refuse, dirt or waste products subject to decomposition and fermentation are not removed daily; or if trucks, trays, boxes, buckets or other receptacles or platforms, racks, tables or shelves, or the knives, saws, cleavers or other utensils, or the machinery used in handling, cutting, chopping, mixing or other processes are not clean; or if the clothing of persons employed therein is unclean; or if no adequate toilet facilities, soap or clean towels are provided for employees handling foods.
(1999 Code, § 112.06) (Ord. 776, passed 3-1-1976) Penalty, see § 10.99