(A) Sanitary design, construction and installation.
(1) All equipment and utensils shall be so designed and of such material and workmanship as to be smooth, easily cleanable, and durable, and shall be in good repair, and the food-contact surfaces of the equipment and utensils shall, in addition, be easily accessible for cleaning, nontoxic, corrosion resistant, and relatively nonabsorbent; provided that, when approved by the health officer, exceptions may be made to the above materials requirements for equipment such as cutting boards, blocks, and baker's tables.
(2) All equipment shall be so installed and maintained as to facilitate the cleaning thereof, and of all adjacent areas.
(3) Equipment in use on the effective date of this chapter which does not meet fully the above requirements may be continued in use if it is in good repair, capable of being maintained in a sanitary condition, and the food-contact surfaces are nontoxic.
(4) Single-service articles shall be made from nontoxic materials.
(B) Cleanliness of equipment and utensils.
(1) All eating and drinking utensils shall be thoroughly cleaned and sanitized after each usage.
(2) All kitchenware and food-contact surfaces of equipment, exclusive of cooking surfaces of equipment, used in the preparation or serving of food, and all food-storage utensils, shall be thoroughly cleaned after each use. Cooking surfaces of equipment shall be cleaned at least once a day. All utensils and food-contact surfaces of equipment used in the preparation, service, display, or storage of potentially hazardous food, shall be thoroughly cleaned and sanitized prior to use. Nonfood-contact surfaces of equipment shall be cleaned at such intervals as to keep them in a clean and sanitary condition.
(3) After cleaning and until use, all food-contact surfaces of equipment and utensils shall be so stored and handled as to be protected from contamination.
(4) All single-service articles shall be stored, handled, and dispensed in a sanitary manner, and shall be used only once.
(5) Food-service establishments which do not have adequate and effective facilities for cleaning and sanitizing utensils shall use single-service articles.
(Ord. O-45-74, passed 12-17-74)