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Warren Overview
Warren, OH Codified Ordinances
CODIFIED ORDINANCES OF THE CITY OF WARREN, OHIO
CERTIFICATION
ROSTER OF OFFICIALS
ADOPTING ORDINANCE
EDITOR'S NOTE
COMPARATIVE SECTION TABLE
PART ONE - ADMINISTRATIVE CODE
PART THREE - TRAFFIC CODE
PART FIVE - GENERAL OFFENSES CODE
PART SEVEN - BUSINESS REGULATION CODE
PART NINE - STREETS, UTILITIES AND PUBLIC SERVICES CODE
PART ELEVEN - PLANNING AND ZONING CODE
PART THIRTEEN - BUILDING CODE
PART FIFTEEN - FIRE PREVENTION CODE
PART SEVENTEEN - HEALTH CODE
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   1709.06 PLANS.
   (a)   No person, firm, association or corporation shall construct, install, provide, equip or extensively alter a food establishment until the plans therefor have been submitted to and approved in writing by the Board of Health. When such plans are submitted to the Board of Health, they shall be acted upon within thirty days after the date of receipt.
   (b)   The provisions of the Ohio Sanitary Code relating to submission of plans and specifications for proposed water supply, sewerage and sewage disposal, plumbing, drainage and sanitation shall apply to food establishments. In addition, the plans and specifications submitted for the approval of the Board of Health shall clearly show and describe that the provisions of Section 1709.07 can be adequately met. The plans and specifications include:
(1)   The total area to be used for the food establishment.
(2)   Entrances and exits.
(3)   Location, number and types of plumbing fixtures including all water supply facilities.
(4)   Plan of lighting, both natural and artificial.
(5)   All rooms in which the food equipment is to be conducted.
(6)   General layout of fixtures and other equipment.
(7)   Building materials to be used.
(8)   Schedule of equipment with model number.
   (c)   All new equipment used in a food establishment shall be of a type approved by the Board of Health. All such equipment shall be of such material and so constructed and installed as to readily conform with Section 1709.10.
(Res. 94. Passed 6-29-88.)
   1709.07 FOOD.
   (a)   Approved Source.
(1)   Food shall be obtained from sources that comply with all laws, regulations and ordinances relating to food and food products.
(2)   The use of food in hermetically sealed containers that were not prepared in a food processing establishment is prohibited.
(3)   Milk and milk products used or served shall be pastuerized and meet the standards promulgated under Ohio R.C. 3707.372 and be from sources licensed under Ohio R.C. 3707.374. Dry milk and dry milk products shall be made from pasteurized milk and milk products.
(4)   Only clean, whole eggs, with shell intact and without cracks for checks, or pasteurized liquid, frozen, or dry eggs or pasteurized dry egg products shall be used or sold; except that hard-boiled, peeled eggs, commercially prepared and packaged eggs may be used.
(5)   Only government inspected meat shall be used or sold in a food establishment operation.
   (b)   Wholesome and Properly Labeled Food.
(1)   Food shall be in sound condition, free from spoilage, filth or other contamination, and shall be safe for human consumption.
(2)   All oysters, clams and mussels shall be packaged in nonreturnable packages identified with the name and address of the original processor or packer. All oysters, clams and mussels, if shucked, shall be kept in the original containers in which they were received until they are used.
(3)   Unless its identity is unmistakable, bulk food such as cooking oil, syrup, salt, sugar or flour not stored in the product container or package in which it was obtained, shall be stored in an approved container identifying the food by common name.
(4)   Samples of food and other substances may be taken and examined by the Health Commissioner as often as necessary for the detection of unwholesomeness. The Health Commissioner may retain any food for such time as is reasonably necessary for investigation and analysis when he has reason to believe it is unwholesome. The Health Commissioner may issue orders to forbid the sale of, or cause to be removed or destroyed, any food which is unwholesome, or may otherwise issue such orders as are necessary to protect the public health and to prevent the sale or serving of unwholesome food by a food establishment operation; provided, however, no food shall be destroyed or ordered destroyed before a reasonable opportunity is provided to the operator of the food establishment operation for a hearing before the Board of Health. The Board of Health may affirm, revoke or modify the order of the Health Commissioner.
         (Res. 94. Passed 6-29-88.)
   1709.08 FOOD PROTECTION.
   (a)   Potentially Hazardous Food; Temperature Requirements.
(1)   Potentially hazardous foods shall be kept at an internal temperature of forty-five degrees Fahrenheit (7.2 degrees Centigrade) or below, or at an internal temperature of 140 degrees Fahrenheit (sixty degrees Centigrade) or above during storage, display and transportation.
(2)   Potentially hazardous foods requiring cooking shall be cooked to heat all parts of the food to a temperature of at least 140 degrees Fahrenheit (sixty degrees Centigrade).
(3)   Foods shall be rapidly cooled to an internal temperature of forty- five degrees Fahrenheit (7.2 degrees Centigrade) utilizing such methods as shallow pans, agitation, quick chilling or water circulation external to the food container so that the cooling period shall not exceed four hours.
(4)   Potentially hazardous foods that have been cooked and then refrigerated shall be reheated rapidly to 165 degrees Fahrenheit (73.8 degrees Centigrade) or higher throughout before being placed in a hot food storage facility. Steam tables, bainmaries, warmers and similar hot food holding facilities are prohibited for the rapid reheating of potentially hazardous foods.
(5)   Ice intended for human consumption shall not be used as a medium for cooling stored food, food containers or food utensils; except that such ice may be used for cooling tubes conveying beverages or beverage ingredients to a dispenser head.
   (b)   Facilities for Hot and Cold Storage. Adequate and conveniently located refrigeration facilities or effectively insulated facilities shall be provided to assure maintenance of potentially hazardous foods at the required temperature during storage, transportation, display and serving.
   (c)   Thermometers.
(1)   Each refrigerated facility, excluding freezers, storing potentially hazardous food, shall be provided with a numerically scaled indicating thermometer, accurate to +3 degrees Fahrenheit (+1.7 degrees Centigrade), located to measure the air temperature in the warmest part of the facility and located to be easily readable. Recording thermometers, accurate to +3 degrees Fahrenheit (+1.7 degrees Centigrade), may be used in lieu of indicating thermometers.
(2)   Each hot food facility storing potentially hazardous food shall be provided with a numerically scaled indicating thermometer, accurate to +3 degrees Fahrenheit (+1.7 degrees Centigrade), located to measure the air in the coolest part of the facility and located to be easily readable. Recording thermometers, accurate to +3 degrees Fahrenheit, (+1.7 degrees Centigrade), may be used in lieu of indicating thermometers. Where it is impractical to install thermometers on equipment such as bainmaries, steam tables, steam kettles, heat lamps, calrod units or insulated food transport carriers, an indicating thermometer shall be available and used to check internal food temperature.
(3)   Metal stem-type numerically scaled indicating thermometers, accurate to +2 degrees Fahrenheit (+1.1 degrees Centigrade), shall be provided and used to assure the attainment and maintenance of proper internal cooking, holding or refrigeration temperature of all potentially hazardous foods.
   (d)   Thawing of Foods. Potentially hazardous foods shall be thawed:
(1)   In refrigerated units at a temperature not to exceed forty-five degrees Fahrenheit (7.2 degrees Centigrade); or
(2)   Under potable running water of a temperature of seventy degrees Fahrenheit (21.1 degrees Centigrade) or below, with sufficient water velocity to agitate and float off loose particles into the overflow; or
(3)   In a microwave oven, only when the food will be immediately transferred to conventional cooking facilities as part of a continuing cooking process, or when the entire uninterrupted cooking process takes place in the microwave oven; or
(4)   As a part of the conventional cooking process.
   (e)   Storage, Preparation, Display and Transportation.
(1)   At all times, including while being stored, prepared, displayed or transported, food shall be protected from potential contamination, including dust, insects, rodents, unclean equipment and utensils, unnecessary handling, coughs and sneezes, flood-drainage, and overhead leakage or overhead dripping from condensation.
(2)   Food, whether raw or prepared, if removed from the container or package in which it was obtained, shall be stored in a clean, covered, approved container except during necessary periods of preparation or service. Container covers shall be impervious and non-absorbent. Solid cuts of meat shall be protected by being covered in storage; except that primal cuts, quarters or sides of meat may be hung uncovered on clean, sanitized hooks if no food product is stored beneath the meat.
(3)   Containers of food shall be stored a minimum of six inches above the floor in a manner that protects the food from splash and other contamination, and that permits easy cleaning of the storage area; except that containers may be stored on dollies, racks or pallets provided such equipment is easily movable.
(4)   Food and containers of food shall not be stored under exposed or unprotected sewer lines or water lines, except for automatic fire protection sprinkler heats that may be required by law. The storage of food in toilet rooms or vestibules is prohibited.
(5)   Packaged food shall not be stored in contact with water or undrained ice.
(6)   Reconstituted dry milk and milk products may be used in instant desserts and whipped products for baking purposes.
   (f)   Handling of Meat, Cheese and Deli Food Products.
(1)   Food shall be prepared with the least possible manual contact, with suitable utensils and on surfaces that prior to use have been cleaned, rinsed and sanitized to prevent cross-contamination.
(2)   Employees shall use scoops, tongs or other ice-dispensing utensils when handling ice for consumption.
   (g)   Storage of Dispensing Utensils.
(1)   Between uses during service, dispensing utensils shall be:
A.   Stored in the food with the dispensing utensil handle extended out of the food; or
B.   Stored clean and dry; or
C.   Stored in running water.
(2)   Ice-dispensing utensils shall be stored on a clean surface or in the ice with the dispensing utensil's handle extended out of the ice. Between uses, ice transfer receptacles shall be stored in a way that protects them from contamination.
         (Res. 94. Passed 6-29-88.)
   1709.09 PERSONNEL.
   (a)   Employee Health.
(1)   No person, while infected with a disease in a communicable form that can be transmitted by foods, or who is a carrier of organisms that cause such a disease, or while afflicted with a boil, an infected wound or an acute respiratory infection, shall work in a food establishment operation in any capacity in which there is a likelihood of such person contaminating food or food contact surfaces with pathogenic organisms or transmitting disease to other persons.
(2)   When the Health Commissioner has reasonable cause to suspect possible disease transmission by an employee of a food establishment operation, he/she may secure a morbidity history of the suspected employee or make any other investigation as indicated and shall take appropriate action. The Health Commissioner may issue an order requiring any or all of the following measures:
A.   The immediate exclusion of the employee from employment in food establishment operations;
B.   Restriction of the employee's services to some area of the operation where there would be no danger of transmitting disease;
C.   Adequate medical and laboratory examination of the employee and of other employees, and of the body discharges;
D.   The immediate suspension of the license of a food establishment operation until, in the opinion of the Health Commissioner, no further danger of disease outbreak exists; provided, however, the operation of a food establishment operation shall not be suspended unless an opportunity is provided to the operator of the food establishment operation for a hearing before the Board of Health at the earliest reasonable time. The Board of Health may affirm, revoke or modify the order of the Health Commissioner suspending the operation of the food establishment operation.
   (b)   Personal Cleanliness and Employee Practices.
(1)   Employees that work in meat, bakery and deli departments shall be properly instructed to thoroughly wash their hands and the exposed portions of their arms with soap and warm water before starting work, during work as often as is necessary to keep them clean, and after smoking, eating, drinking or using the restroom facilities. Employees shall keep their fingernails clean and trimmed.
(2)   Employees shall not use tobacco in any form while engaged in food preparation, nor while in areas used for equipment or utensil washing or for food preparation. Employees shall use tobacco only in designated areas. An employee tobacco use area shall not be designated for that purpose if the use of tobacco therein may result in contamination of food, equipment, utensils or other items needing protection.
(3)   Employees shall maintain a high degree of personal cleanliness and shall conform to good hygienic practices during all working periods in the food preparation and handling operation.
   (c)   Clothing and Hair Restraints.
(1)   The outer clothing of all employees shall be clean. All employees shall be neat and clean at all times. Employees working in deli, bakery and meat departments shall use effective hair restraints to prevent contamination of food or food contact surfaces.
(2)   Beards and moustaches shall be neatly trimmed. There shall be no undue handling of hair. Hair shall not come into contact with food or food contact surfaces.
         (Res. 94. Passed 6-29-88.)
   1709.10 EQUIPMENT AND UTENSILS.
   (a)   Food Contact Surfaces; Design, Construction, Maintenance.
(1)   Multi-use equipment and utensils shall be constructed and repaired with safe materials, including finishing materials; shall be corrosion resistant and nonabsorbent; and shall be smooth, easily cleanable and durable under conditions of normal use. Single-service articles shall be made from clean, sanitary, safe materials. Equipment, utensils and single-service articles shall not impart odors, color or taste, nor contribute to the contamination of food.
(2)   If solder is used, it shall be composed of safe materials and be corrosion resistant.
(3)   Hard maple or equivalently nonabsorbent material that meets the general requirements set forth in this rule may be used for cutting blocks, cutting boards and similar surfaces. Wood may be used for single-service articles such as for city chicken.
(4)   Food contact surfaces shall be easily cleanable; smooth; free of breaks, open seams, cracks, chips, pits and similar imperfections; and free of difficult-to-clean internal corners and crevices.
(5)   Equipment containing bearings and gears requiring unsafe lubricants shall be designed and constructed so that the lubricants cannot leak, drip or be forced into food or onto food contact surfaces. Only safe lubricants shall be used on equipment designed to receive lubrication of bearings and gears on or within food contact surfaces.
(6)   Sinks and drain boards shall be self-draining.
(7)   Unless designed for in-place cleaning, food contact surfaces shall be accessible for cleaning and inspection:
A.   Without being disassembled; or
B.   By disassembling without the use of tools; or
C.   By easy disassembling with the use of only simple tools such as a mallet, a screwdriver or an open-end wrench kept available near the equipment.
(8)   Equipment intended for in-place cleaning shall be so designed and fabricated that:
A.   Cleaning and sanitizing solutions can be circulated throughout a fixed system using an effective cleaning and sanitizing regimen; and
B.   Cleaning and sanitizing solutions will contact all interior food contact surfaces; and
C.   The system is self-draining or capable of being completely evacuated.
(9)   Fixed equipment designed and fabricated to be cleaned and sanitized by pressure spray methods shall have sealed electrical wiring, switches and connections.
   (b)   Nonfood Contact Surfaces; Design, Construction, Maintenance.
(1)   Surfaces of equipment not intended for contact with food, but which are exposed to splash or food debris or which otherwise require frequent cleaning, shall be designed and fabricated to be smooth, washable, free of unnecessary ledges, projections or crevices, readily accessible for cleaning, and shall be of such material and in such repair as to be easily maintained in a clean and sanitary condition.
(2)   Ventilation hoods and devices shall be designed to prevent grease or condensation from collection on walls and ceilings, and from dripping into food or onto food contact surfaces. Filters or other grease extracting equipment shall be readily removable for cleaning and replacement if not designed to be cleaned in place.
(3)   Equipment, including ice makers and ice storage equipment, shall not be located under exposed or unprotected sewer lines or water lines, open stairwells or other sources of contamination. This requirement does not apply to automatic fire protection sprinkler heads that may be required by law.
(4)   Equipment that is placed on tables or counters, unless portable, shall be sealed to the table or counter, or elevated on legs to provide at least a four-inch clearance between the table or counter and equipment, and shall be installed to facilitate the cleaning of the equipment and adjacent areas.
(5)   Equipment is "portable" within the meaning of this rule if:
A.   It is small and light enough to be moved easily by one person; and
B.   It has no utility connection, or has a utility connection that disconnects quickly, or has a flexible utility connection line of sufficient length to permit the equipment to be moved for easy cleaning.
(6)   Floor-mounted equipment, unless easily movable, shall be;
A.   Sealed to the floor; or
B.   Installed on a raised platform of concrete or other smooth masonry in a way that meets all the requirements for sealing or floor clearance; or
C.   Elevated on legs to provide at least a six-inch clearance between the floor and equipment, except that vertically mounted floor mixers may be elevated to provide at least a four-inch clearance between the floor and equipment if no part of the floor under the mixer is more than six inches from cleaning access.
(7)   Equipment is "easily movable" within the meaning of this section if:
A.   It is mounted on wheels or casters; and
B.   It has no utility connection, or has a utility connection that disconnects quickly, or has a flexible utility connection line of sufficient length to permit the equipment to be moved for easy cleaning.
(8)   Unless sufficient space is provided for easy cleaning between, behind and above fixed equipment, the equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings.
(9)   Aisles and working spaces between units of equipment and walls shall be unobstructed and of sufficient width to permit employees to perform their duties readily without contamination of food or food contact surfaces by clothing or personal contact. All easily movable storage equipment such as pallets, racks and dollies shall be positioned to provide accessibility to the working area.
   (c)   Dishwashing Facilities.
(1)   Cleaning and sanitizing may be done by spray-type or immersion dishwashing machines, or by any other type of machine or device if it is demonstrated that it thoroughly cleans and sanitizes equipment and utensils. These machines and devices shall be properly installed and maintained in good repair. Machines and devices shall be operated in accordance with manufacturers' instructions, and utensils and equipment placed in the machine shall be exposed to all dishwashing cycles. Automatic detergent dispensers, wetting agent dispensers and liquid sanitizer injectors, if any, shall be properly installed and maintained.
(2)   Chemicals added for sanitization purposes shall be automatically dispensed.
(3)   Rinse water tanks shall be protected by baffles, curtains or other effective means to minimize the entry of wash water into the rinse water. Conveyors in dishwashing machines shall be accurately times to assure proper exposure times in wash and rinse cycles in accordance with manufacturer's specifications attached to the machines.
(4)   Equipment and utensils shall be placed in racks, trays, baskets or on conveyors, in such a way that food contact surfaces are exposed to the unobstructed application of detergent wash and clean rinse waters and that permits free draining.
(5)   The pressure of final rinse water supplied to spray-type dishwashing machines shall not be less than fifteen or more than twenty-five pounds per square inch measured in the water line immediately adjacent to the final rinse control valve.
(6)   All dishwashing machines shall be thoroughly cleaned at least once a day, or more often when necessary, to maintain them in a satisfactory condition.
(7)   For manual washing, rinsing and sanitizing of utensils and equipment, a sink with not fewer than three compartments shall be provided and used. Sink compartments shall be large enough to permit the accommodation of the equipment and utensils.
(8)   When hot water immersion is used for sanitizing, the following facilities shall be provided and used:
   An integral heating device or fixture installed in, on or under the sanitizing compartment of the sink capable of maintaining the water at a temperature of at least 170 degrees Fahrenheit (76.7 Centigrade).
(9)   Fixed equipment and utensils too large to be cleaned in sink compartments shall be washed manually or cleaned through pressure spray methods and sanitized in accordance with this rule.
(10)   Separate drain boards shall be provided of adequate size for the proper handling of soiled utensils prior to washing and of cleaned utensils following sanitization, and shall be so located and constructed as not to interfere with the proper use of the dishwashing facilities. This does not preclude the use of easily movable dish tables for the storage of soiled utensils or the use of easily movable dish tables for the storage of clean utensils following sanitization.
   (d)   Thermometers and Test Kits.
(1)   For mechanical cleaning and sanitizing equipment:
A.   Machine or water-line mounted, numerically scaled indicating thermometers, accurate to +3 degrees Fahrenheit (+1.7 Centigrade), shall be provided to indicate the temperature of the water in each tank of the machine and the temperature of the final rinse water as it enters the manifold.
B.   A one-fourth inch IPS valve shall be provided immediately upstream from the final rinse control valve to permit checking the flow pressure of the final rinse water.
(2)   Where chemicals are used for sanitization, they shall not have concentrations higher than the maximum permitted under 21 C.F.R. 178.1010. A test kit or other device that accurately measures the parts per million concentration of the solution shall be provided and used.
(3)   When manual hot water immersion is used for sanitizing, a numerically scaled indicating thermometer, accurate to +3 degrees Fahrenheit (+1.7 degrees Centigrade), shall be convenient to the sink for frequent checks of water temperature.
   (e)   Utensils; Preflushed, Scraped, Soaked. Equipment and utensils shall be flushed, or scraped and, when necessary, soaked to remove gross food particles and soil prior to being washed in a dishwashing machine unless a prewash cycle is part of the dishwashing machine operation.
   (f)   Wash, Rinse, and Bactericidal Treatment - Mechanical.
(1)   Machines using hot water for sanitizing may be used provided that wash water and pumped rinse water shall be kept clean and water shall be maintained at not less than the temperature stated in the federal standards for hot water sanitizing.
(2)   Machines (single tank, stationary rack, door-type machines and spray-type glass washers) using chemicals for sanitization may be used, provided that:
A.   The temperature of the wash water shall not be less than 120 degrees Fahrenheit (48.8 degrees Centigrade);
B.   The wash water shall be kept clean;
C.   Chemicals added for sanitization purposes shall be automatically dispensed, as specified by the machine's manufacturer.
   (g)   Wash, Rinse and Bactericidal Treatment - Manual.
(1)   Utensils and equipment shall be washed, rinsed and sanitized after each use. Kitchenware and food contact surfaces of equipment shall be washed, rinsed and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
A.   Equipment and utensils shall be thoroughly washed in the first compartment of a three-compartment sink with a hot detergent solution that is kept clean.
B.   Equipment and utensils shall be rinsed free of detergent and abrasives with clean water in the second compartment of a three-compartment sink.
C.   Equipment and utensils shall be sanitized in the third compartment of a three-compartment sink according to one of the methods approved in this rule.
(2)   The food contact surfaces of all equipment and utensils shall be sanitized by:
A.   Immersion for at least one-half minute in clean hot water at a temperature of at least 170 degrees Fahrenheit (76.7 degrees Centigrade); or
B.   Immersion for at least one minute in a clean solution containing at least fifty PPM of available chlorine as a hypochlorite and at a temperature of at least seventy-five degrees Fahrenheit (23.9 degrees Centigrade); or
C.   Immersion for at least one minute in a clean solution containing at least 12.5 PPM of available iodine and having a Ph not higher than 5. and at a temperature of at least seventy-five degrees Fahrenheit or (23.9 degrees Centigrade); or
D.   Immersion in a clean solution containing any other chemical sanitizing agent allowed under 21 C.F.R. 178.1010 that will provide the equivalent bactericidal effect of solution containing at least fifty PPM of available chlorine as a hypochlorite at a temperature of at least seventy-five degrees Fahrenheit (23.9 degrees Centigrade) for one minute; or
E.   Treatment with steam, free from materials or additives other than those specified in 21 C.F.R. 173.310, in the case of equipment too large to sanitize by immersion but in which steam can be confined; or
F.   Rinsing, spraying or swabbing with a chemical sanitizing solution of at least twice the strength required for that particular sanitizing solution under this rule in the case of equipment too large to sanitize by immersion.
G.   Utensils and equipment shall be exposed to the final chemicals sanitizing rinse in accordance with manufacturers' specifications for time and concentration.
H.   The chemical sanitizing rinse water temperature shall not be less than seventy-five degrees Fahrenheit (23.9 degrees Centigrade) nor less than the temperature specified by the machine's manufacturer.
(3)   Notwithstanding subsection (g)(1) hereof, a two-compartment sink may be used for manually washing and sanitizing utensils and equipment when an approved detergent-sanitizer product is used and the two-compartment sink has been in use prior to the effective date of this section. An "approved detergent-sanitizer product" means one in which all chemicals are compatible, the product is registered with the United States Environmental Protection Agency, and its label claims it will clean and sanitize.
   (h)   Wiping Cloths. Moist cloths used for wiping food spills on utensils and food contact surfaces of equipment shall be clean and rinsed frequently in one of the sanitizing solutions permitted in this rule and used for no other purpose. These cloths shall be stored in the sanitizing solution between uses.
   (i)   Cleaning Frequency of Equipment and Utensil Food Contact Surfaces.
(1)   Where equipment and utensils are used for the preparation of potentially hazardous foods on a continuous or production-line basis, utensils and the food contact surfaces of equipment shall be washed, rinsed and sanitized at intervals throughout the day on a schedule based on food temperature, type of food and amount of food particle accumulation.
(2)   Microwave ovens shall be cleaned at least once a day; except that this requirement shall not apply to hot oil cooking equipment and hot oil filtering systems. The food contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
   (j)   Cleaning Frequency of Equipment and Utensil Non-food Contact Surfaces. Non-food contact surfaces of equipment, food storage and single service items shall be cleaned as often as is necessary to keep free of accumulation of dust, dirt, food particles and other debris.
   (k)   Storage and Handling of Equipment and Utensils.
(1)   Cleaned and sanitized utensils and equipment shall be stored at least six inches above the floor in a clean, dry location in a way that protects them from contamination by splash, dust and other means.
(2)   Equipment and utensils shall be air dried before being stored or shall be stored in a self-draining position.
(3)   The storage and handling of food equipment, utensils or single service articles in toilet rooms or vestibules is prohibited.
   (l)   Single-Service Articles.
(1)   Single-service articles used in meat, bakery and deli departments shall be stored at least six inches above the floor in closed cartons or containers which protect them from contamination and shall not be placed under exposed sewer lines or water lines, except for automatic fire protection sprinkler heads that may be required by law.
(2)   Single-service articles shall be handled and dispensed in a manner that prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
         (Res. 94. Passed 6-29-88.)
   1709.11 SAFETY AND ADEQUACY OF WATER SUPPLY.
   (a)   The water supply shall be adequate and shall be of safe sanitary quality. The water supply systems shall meet the applicable standards of the Ohio Environmental Protection Agency.
   (b)   All potable water not provided directly by pipe to the food establishment operation from the source shall be transported in a bulk water transport system and shall be delivered to a closed-water system. Both of these systems shall be constructed and operated in accordance with the applicable standards of the Ohio Protection Agency.
   (c)   Bottled and packaged potable water shall be obtained from a source that complies with applicable laws and shall be handled and stored in a way that protects it from contamination. Bottled and packaged potable water shall be dispensed from the original container.
   (d)   Water under pressure at the required temperatures shall be provided to all fixtures and equipment that use water.
   (e)   Steam used in contact with food or food contact surfaces shall be free from any materials or additives other than those specified in 21 C.F.R. 173.310.
(Res. 94. Passed 6-29-88.)
   1709.12 SEWAGE DISPOSAL.
   All sewage and liquid waste shall be disposed of in a public sanitary system or by any other applicable approved standards. Non-water carried sewage disposal facilities are prohibited, except as permitted in mobile food establishment operations or as permitted in remote areas by the local health department or because of special situations.
(Res. 94. Passed 6-29-88.)
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