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(a) Installation. Plumbing shall be installed in food establishments in accordance with the Ohio Plumbing Code. There shall be no cross-connections between the potable water supply and any other containing:
(1) Water of unknown or questionable quality; or
(2) Contaminants or pollutants.
(b) Non-potable Water System.
(1) A non-potable water system is permitted for air conditioning, equipment cooling and fire protection, and shall be installed in accordance with applicable state, federal and local regulations. Non-potable water shall not directly or indirectly contact food or equipment or utensils that contact food.
(2) All piping from a non-potable water system shall be durably identified and readily distinguishable from the potable water supply.
(c) Backflow. The potable water supply to a food establishment shall be protected with a backflow prevention device in accordance with the requirement of the Ohio Plumbing Code. The backflow device shall be installed to protect the potable water supply against contamination from any backflow or back-siphonage within the establishment structure. All water faucets and fixtures shall be installed in such a manner as to provide an air gap of at least twice the diameter of the water supply inlet and the flood level rim of the fixture. No hose shall be attached to a faucet that is not equipped with a backflow prevention device.
(d) Grease Traps. All grease traps and interceptors shall be installed in accordance with the Ohio Plumbing Code and located in easily accessible places for maintenance and cleaning. Grease traps and interceptors shall be maintained by the Owner so as to be in continuous effective operation. The City may require an Owner to document the cleaning of grease traps and interceptors at specified intervals. An owner who fails to install, maintain or clean a grease trap or interceptor is subject to a Class A civil penalty as described in Section 1324.02 of these Codified Ordinances.
(e) Drains. Except for properly trapped open sinks, there shall be no direct connection between the sewerage system and any drains originating from equipment in which food, portable equipment or utensils are placed. When a warewashing machine is located within five feet of a trapped floor drain, the warewasher waste outlet may be connected directly to the inlet of a properly vented and trapped floor drain.
(f) Toilet Facilities. Toilet facilities shall be provided in accordance with Section 4101:2-28-08 of the Ohio Administrative Code (Article 28 of the Ohio Basic Building Code). Toilet rooms shall be provided each sex and all toilet rooms that open into food preparation, equipment and utensil washing, or storage areas shall be completely enclosed and shall have tight-fitting, self-closing doors, which shall be closed except during cleaning and maintenance. Toilet facilities shall be conveniently located and shall be accessible to employees at all times.
(1) Toilets and urinals shall be designed and installed so as to be easily cleanable.
(2) Lavatories shall be provided and installed in accordance with all applicable regulations and shall be located for convenient use by all employees in food packaging and/or preparation areas, and equipment and utensil washing areas. Lavatories shall be located in or immediately adjacent to toilet rooms or vestibules.
(3) Each lavatory shall be provided with hot and cold potable running water.
(4) A supply of hand-cleaning soap or detergent shall be available at each lavatory. Each lavatory shall be supplied with sanitary hand towels or a hand-drying device providing heated air which is conveniently located for employee use when using the lavatory.
(5) Toilet facilities, including toilet fixtures and related vestibules, shall be kept clean and in good repair. A supply of toilet tissue shall be provided at each toilet at all times. Easily cleanable receptacles shall be provided for waste materials. Toilet rooms provided women shall have at least one covered waste receptacle.
(g) Handwashing Facilities. Handwashing facilities shall be installed in accordance with all applicable regulations, and there shall be at least one and not less than the number required by all applicable food protection regulations, and shall be conveniently located for employee use in food preparation and warewashing areas. Handwashing facilities shall be accessible to employees at all times. Sinks used for food preparation or warewashing shall not be used for washing of hands or other such uses.
(1) Each handwashing facility shall be provided with hot and cold water tempered by means of a mixing valve or combination faucet. Any self-closing, slow-closing or metering faucet used shall be designed to provide a flow of water for at least fifteen seconds without having to be reactivated. Steam mixing valves are prohibited at handwashing facilities.
(2) A supply of hand-cleaning soap or detergent shall be available at each handwashing facility. A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each handwashing facility. Common towels are prohibited. At least one easily cleanable waste receptacle shall be conveniently located near each handwashing facility.
(3) Handwashing facilities, soap or detergent dispensers, hand-drying devices and all related facilities shall be kept clean and in good repair.
(h) Garbage and Refuse. Garbage and refuse shall be held in durable, easily cleanable, insect-resistant, and rodent-proof containers that do not leak and do not absorb liquids. Plastic bags and wet strength paper bags may be used to line these containers. Such bags and durable plastic garbage and refuse containers may be used for storage inside the retail food store.
(1) Containers used in food preparation and equipment and utensil washing areas shall be kept covered during nonworking hours and after they have been filled.
(2) Containers stored outside the establishment, including dumpsters, compactors and compactor systems, shall be provided with tight-fitting lids, doors, or covers, and shall be kept covered when not in use. In containers designed with drains, drain plugs shall be in place at all times, except during cleaning.
(3) There shall be a sufficient number of containers to hold all the garbage and refuse that accumulates.
(4) Soiled containers shall be cleaned as needed to prevent insect and rodent attraction. Each container shall be thoroughly cleaned on the inside and on the outside in a manner that does not contaminate food, food products, equipment, utensils or food preparation areas. Suitable facilities, detergent, and hot water or steam, shall be provided and used for cleaning containers. Liquid waste from compacting or cleaning operations shall be disposed of as sewage.
(i) Garbage and Refuse Storage. Garbage and refuse on the premises of a food establishment shall be stored in a manner to make them inaccessible to insects and rodents. Outside storage of non-rodent-resistant plastic containers, unprotected plastic bags, wet strength paper bags or baled units which contain garbage or refuse is prohibited. Cardboard or other packing materials not containing garbage or food wastes need not be stored in covered containers, but must be stored in such a manner as to not create a nuisance.
(1) Garbage or refuse storage rooms, if used, shall be constructed of easily cleanable, non-absorbent, washable materials, shall be kept clean, shall be insect and rodent proof, and shall be large enough to store all the garbage and refuse containers necessitated by disposal pick-up frequency.
(2) Outside storage areas or enclosures, shall be kept clean and shall be large enough to store all the garbage and refuse containers necessitated by disposal pick-up frequency. Garbage and refuse containers, dumpsters and compactor systems located outside, shall be stored on or above a smooth surface of nonabsorbent material, such as concrete or machine-laid asphalt, that is kept clean and maintained in good repair.
(j) Garbage and Refuse Disposal. Garbage and refuse shall be stored and disposed of as often as is necessary to prevent the development of objectionable odors and the attraction of insects and rodents.
(k) Insect and Rodent Control. Effective measures shall be utilized to prevent the entry, presence, and propagation of rodents, flies, cockroaches or other insects. The premises shall be maintained in a state of repair that prevents the harborage or feeding of insects or rodents.
(l) Rodent Protection. All openings to the outside shall be protected against the entry of rodents. Outside openings shall be protected against the entry of insects by tight-fitting, self-closing doors; closed windows, screening; controlled air currents; or other means. Screen doors shall be self-closing, and screens for windows, skylights, intake and exhaust air ducts, and other openings to the outside shall be tight-fitting and free of breaks. Screening materials shall not be less than sixteen mesh to the inch.
(Ord. 19-127. Passed 5-7-19.)
(Ord. 19-127. Passed 5-7-19.)