A. Sewage Disposal: All sewage from food establishments shall be disposed of in a public sewage system or, in the absence thereof, in a manner approved by the health inspector. (Ord. 0-77-13, 5-2-1977; amd. Ord. 0-05-23, 7-5-2005, eff. 7-17-2005)
B. Garbage And Rubbish Disposal: All garbage and rubbish of food establishments or food vehicles containing food wastes shall, prior to disposal, be kept in leakproof nonabsorbent containers, which shall be kept covered with tightfitting lids when stored or filled, or when not in continuous use; provided, that such containers need not be covered when stored in a special vermin proofed room or enclosure, or in a good waste refrigerator. All other rubbish shall be stored in containers, rooms or areas in an approved manner. The rooms, enclosures, areas and containers used shall be adequate for the storage of all food waste and rubbish accumulating on the premises. Adequate cleaning facilities shall be provided, and each container, room or area shall be thoroughly cleaned after the emptying or removal of garbage or rubbish. Food waste grinders, if used, shall be installed in compliance with state and local standards and shall be of suitable construction. All garbage and rubbish shall be disposed of with sufficient frequency and in such manner as to prevent a nuisance.
C. Plumbing: All plumbing in food establishments shall be so sized, installed and maintained as to carry adequate quantities of water to required locations throughout the establishment; to prevent contamination of the water supply; to convey properly sewage and liquid wastes from the establishment to the sewerage or sewerage disposal system; and to prevent unsanitary conditions, nuisances and contamination of food, equipment and utensils. (Ord. 0-77-13, 5-2-1977)
D. Toilet Facilities: Each food establishment shall be provided with adequate, conveniently located toilet facilities for its employees. Toilet fixtures shall be of sanitary design and readily cleanable. Toilet facilities shall be installed in accordance with applicable state and local laws, ordinances and regulations, or in the absence thereof, as approved by the health inspector. Toilet facilities, including rooms and fixtures, shall be kept clean and in good repair, and free of objectionable odors. Doors of all the toilet rooms shall be self-closing and tightfitting. Such doors shall not be left open except during cleaning or maintenance. If vestibules are provided, they shall be kept clean and in good repair. Toilet tissue shall be provided. Easily cleanable receptacles shall be provided for waste materials, and such receptacles in toilet rooms for women shall be covered. Such receptacles shall be emptied at least once a day, and more frequently when necessary to prevent excessive accumulation of waste material. Where the use of nonwater carried sewerage disposal facilities has been approved by the health inspector, such facilities shall be separate from the establishment. When toilet facilities are provided for patrons, or for the public, such facilities shall meet the requirements of this section. Where food is eaten on the premises, separate toilets for men and women shall be provided in all buildings which are constructed or substantially remodeled or rebuilt after the effective date hereof. This subsection shall not apply to food vehicles. (Ord. 0-77-13, 5-2-1977; amd. Ord. 0-05-23, 7-5-2005, eff. 7-17-2005)
E. Floors, Walls And Ceilings:
1. The floor surfaces in kitchens and in all other rooms and areas in which food contact activities are carried on in food establishments, walk-in refrigerators, dressing or locker rooms and toilet rooms shall be of smooth nonabsorbent materials, and so constructed as to be easily cleanable; provided, that the floors of nonrefrigerated dry food storage areas need not be nonabsorbent. All walls of rooms or areas in which food contact activities are carried on or utensils or hands are washed shall be easily cleanable, smooth and light colored, and shall have washable surfaces up to the highest level reached by splash or spray. All exterior areas where food is served or sold shall be kept clean and properly drained, and surfaces in such areas shall be finished so as to facilitate maintenance and minimize dust.
2. The walls and ceilings of all rooms shall be kept clean and in good repair. All floors in food establishments shall be kept clean and in good repair. Floor drains shall be provided in all rooms where floors are subjected to flooding type cleaning or where normal operations release or discharge water or other liquid waste on the floor.
F. Lighting: All areas in food establishments in which food contact activities are carried on or in which utensils are washed, and washing areas, dressing or locker rooms, toilet rooms, and garbage and rubbish storage areas shall be well lighted. During all cleanup activities, adequate light shall be provided in the area being cleaned, and upon or around equipment being cleaned.
G. Ventilation: All rooms or areas in food establishments in which food contact activities are carried on, all dressing or locker rooms, all toilet rooms, and all garbage and rubbish storage rooms or areas shall be well ventilated. All ventilation hoods and devices shall be designed to prevent grease or condensate from dripping into food or onto food contact surfaces. All filters, where used, shall be readily removable for cleaning or replacement. All ventilation systems shall comply with applicable state and local fire prevention regulations and shall, when vented to the outside air, discharge in such a manner as not to create a nuisance. (Ord. 0-77-13, 5-2-1977)