A. Sanitary Design, Construction And Installation:
1. All equipment and utensils in food establishments and food vehicles shall be 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 such equipment and utensils shall, in addition, be easily accessible to cleaning, nontoxic, corrosion resistant and relatively nonabsorbent; provided that, when approved by the health inspector, exceptions may be made to the above material requirements for equipment such as cutting boards, blocks and bakers' tables. (Ord. 0-77-13, 5-2-1977; amd. Ord. 0-05-23, 7-5-2005, eff. 7-17-2005)
2. All equipment shall be so installed and maintained as to facilitate the cleaning thereof, and of all adjacent areas, and so as not to create any hazards from congestion or contamination.
3. Equipment in use at the time of the effective date hereof which is in full compliance with all previously existing requirements but does not fully meet the requirements of this section may be continued in use if it is in good repair, capable of being maintained in a sanitary condition, and if the food contact surfaces are not toxic.
B. Cleanliness Of Equipment And Utensils: All utensil and food contact surfaces of equipment, exclusive of cooking surfaces of equipment, used in any food contact activity, 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 foods shall be thoroughly cleaned and sanitized prior to each use. Nonfood contact surfaces of equipment shall be cleaned at such intervals as to keep them in a clean and sanitary condition. 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. (Ord. 0-77-13, 5-2-1977)
Notes
| 1 | 1. See also section 3-1C-5 of this chapter. |