(a) All buildings occupied by food service, grocery or food processing establishments or used for the manufacture of any food products intended for human consumption shall be well drained. All plumbing therein shall be constructed and installed in accordance with modern sanitary principles. The rooms used for the manufacture of those food products shall be light in color, well lighted, dry and well ventilated and shall have smooth, impermeable ceilings, floors and walls so constructed as to exclude rats and other vermin, and the ceilings, floors and walls shall at all times be free from moisture and be kept in a good state of repair and clean.
(b) The utensils, equipment, furniture and room used for the manufacture, storage, preparation, service or sale of food products shall at all times be kept in a clean and sanitary condition and shall be so arranged that they may be easily and properly inspected and cleaned.
(1957 Rev. Ords., § 7.1213; 1992 Code, § 17-12)) (Ord. 183-07, passed 12-3-2007)