The owner or person in charge of any establishment where food for human use is manufactured, prepared, handled, sold or served shall keep all garbage, offal, scraps, waste food and all other refuse in watertight containers with tightfitting covers and shall have the containers removed and disposed of twice a week or more often if required, in a manner approved by the health department.
(1957 Rev. Ords., § 7.1207; 1992 Code, § 17-8)
Cross-reference:
Garbage and recycling, see ch. 57