A. Hand Washing Facilities: Each food establishment shall be provided with adequate, conveniently located hand washing facilities for its employees, including a lavatory or lavatories equipped with hot and cold or tempered running water, hand cleansing soap or detergent, and approved sanitary towels or other approved hand drying devices. Such facilities shall be kept clean and in good repair. Signs shall be posted near all toilet facilities used by employees instructing employees not to return to work after using the toilet facilities without washing their hands. This subsection shall not apply to food vehicles used only for the transportation of food, or in which no food contact activities are carried on except loading or unloading of food.
B. Vermin Control: Effective measures shall be taken to protect against the entrance into all food establishments and the breeding or presence on the premises of vermin.
C. Clothes, Storage: Adequate facilities shall be provided for the orderly storage of employees' clothing and personal belongings in all food establishments. (Ord. 0-77-13, 5-2-1977)
Where employees routinely change clothes within the establishment, one or more dressing rooms or designated areas shall be provided for this purpose. Such designated areas shall be located outside of areas used for food contact activities, including, but not limited to, utensil washing or storage; provided, that when approved by the health inspector such an area may be located in a storage room where only completely packaged food is stored. Designated areas shall be equipped with adequate lockers, and lockers or other suitable facilities shall be provided in dressing rooms. Dressing rooms and lockers shall be kept clean. (Ord. 0-77-13, 5-2-1977; amd. Ord. 0-05-23, 7-5-2005, eff. 7-17-2005)
D. Housekeeping: All parts of a food establishment and its premises shall be kept neat, clean and free of litter and rubbish. Cleaning operations shall be conducted in such a manner as to minimize contamination of food and food contact surfaces. None of the operations connected with a food establishment shall be conducted in any room used as a living or sleeping quarters. Soiled linens, coats and aprons shall be kept in suitable containers until removed for laundering. No live birds or animals shall be allowed in any area used for the conduct of food establishment operations, except that guide dogs accompanying blind persons may be permitted in areas open to customers or the public. (Ord. 0-77-13, 5-2-1977)
Notes
| 1 | 1. See section 3-1C-8 of this chapter. |