Every person owning, operating, or managing a food establishment shall maintain such establishment in a clean and sanitary condition and comply with the items of sanitation set out in the following divisions:
(A) Floors. The floors of all food establishments shall be free from open cracks, in good repair, and be kept free from litter and accumulated dirt.
(B) Walls and ceilings. The walls and ceilings of all food establishments shall be well plastered, wainscoted, or sealed with metal, wood, or other approved material and shall be oil painted or finished with an approved surface. Walls and ceilings shall be kept free from cobwebs, grease, and accumulated dirt.
(C) Lighting, ventilation, and the like. Every building, room, basement, or cellar occupied or used as a food establishment shall be lighted, drained, plumbed, and ventilated to the satisfaction of the Health Officer.
(D) Screening. All openings to the exterior shall be effectively screened during fly season with wire screen cloth not coarser than 14 meshes to the inch. Screen doors shall be equipped with self-closing devices and shall open outward.
(E) Toilet facilities. Adequate sanitary toilet facilities approved by the Health Officer shall be provided at every food establishment for the use of employees and shall be kept clean. Toilet rooms shall be ventilated to the outside and shall be separated from any room in which food is prepared, handled, sold, or stored by a solid partition. No employee shall engage at work after visiting the toilet without cleansing his or her hands.
(F) Hand washing facilities. Hand washing facilities consisting of a basin, soap, and sanitary towels shall be provided at every food establishment.
(G) Protection against contamination.
(1) All food products such as baked goods, cones, confectionery, dates, figs, dried fruits, butter, cheese, sugar for table use, or any other food product not ordinarily cooked, peeled, or washed before being eaten, not protected by a fly-proof and dust-proof container or wrapper, shall be kept covered in eases of glass, metal, or wood, so as to prevent contamination by dust, flies, insects, dirt, or other contaminating material. This includes transportation to and from a food establishment.
(2) All bulk goods such as sugar, lard, compound, tea, coffee, or other foods which are not eaten raw but are used in the preparation of other foods shall be kept covered to protect the same from all contaminating influences.
(3) Certain food products such as unshelled nuts, pineapples, sweet potatoes, uncut melons, onions, grapefruit, turnips, cabbage, green peas (in pods), cucumbers, oranges, lemons, bananas with edible portions not exposed, beets, carrots, and parsnips may be displayed outside the food establishment without covering; provided, that they are elevated at least 18 inches above the floor or ground.
(H) Cleanliness of equipment. All utensils and appliances, machines, refrigerators, deep freezers racks, moulds, trucks, tables, blocks, counters, soda fountains, scales, towels, napkins, table covers, and all other equipment or articles in use in the preparation, storage, serving, or distributing of food products shall be maintained in a clean and sanitary manner.
(I) Dishwashing facilities. All food establishments where food products are prepared, served, or sold which have any dishes, utensils, or machinery to be washed shall provide at least the following:
(1) An adequate, accessible supply of hot and cold water of a quality suitable for drinking purposes;
(2) A two compartment sink or tank (or a three compartment sink or tank depending upon the washing methods employed), as provided in division (J) below, and drain board constructed of smooth nonabsorbent material or a mechanical dishwasher of proven efficiency. Wood effectively covered with metal shall be construed as nonabsorbent; and
(3) Facilities for the storage of clean dishes, glassware, utensils, and equipment that will protect them against dirt, dust, flies, and other contaminating influences.
(J) Washing and sterilization methods; bacterial count.
(1) All dishes, glasses, silver, and other implements after each single service shall be thoroughly washed in a soap or cleaning powder solution, and be immersed for a period of one minute in clear water which has a minimum temperature of 180°F or immersed for a period of two minutes in a chlorine solution containing at least 100 parts per million free chlorine; provided, that this shall not exclude any other method approved by the Health Officer. The Health Officer is hereby authorized to test the effectiveness of the sterilization methods used in washing such dishes, glasses, silver, and other implements in such food establishments, using the standard rim count procedure and standards now or hereafter adopted by the state’s Health Department.
(2) If the bacterial count, as determined by the rim count procedure, shall exceed the standard table fixed by the state’s Health Department in any such food establishment, the sterilization methods of such establishment shall be considered unsafe and unsatisfactory, and such establishment shall not be permitted to exhibit the placard of approval of the Health Officer so long as such condition exists. The standard table of bacterial count established by the state’s Health Department which shall not be exceeded by food establishments is as follows:
(a) Forks: four colonies per utensil;
(b) Spoons: four colonies per utensil;
(c) Glasses: 50 colonies per utensil;
(d) Plates: 50 colonies per utensil; and
(e) Cups: 50 colonies per utensil.
(K) Periodic reports of Health Officer. The Health Officer shall at least once every six months make a public report in writing to the Mayor and Common Council of the bacterial count, as determined by such rim count procedure, for each food establishment in the city in which food products are prepared, sold, or offered for sale for consumption on the premises. Such report shall show that the bacterial count was determined in accordance with the procedure approved by the state’s Health Department, and the table of permissible bacteria by rim count, and an alphabetical list of all such food establishments in the city and the bacterial counts pertaining thereto. Such reports, when received by the Common Council, shall be filed and made a part of the records of the Council.
(L) Contaminating surroundings and handling.
(1) No person shall sleep or be permitted to sleep in any room where food products are stored, prepared, cooked, or served. No wearing apparel, boots, shoes, or other personal effects shall be stored in any kitchen or place where food products are stored or handled.
(2) Newspapers, old sacks, or any paper previously used shall not be used to wrap, cover, or come in contact with any food product of a kind not ordinarily cooked, peeled, or washed before being eaten.
(3) Food products, such as candies, peanuts, butter squares, crushed ice, and the like, shall not be handled with the hands where a small scoop, fork, or ladle can be used.
(4) Cracked and battered dishes and utensils shall not be used for preparing or serving foods.
(M) Clothing of food handlers. Every person employed in a food establishment or engaged in handling food products to be sold or offered for sale shall be clean in person and habit at all times and shall wear clean garments when engaged in the preparation or disposition of food.
(N) Safe food products. All food products served, sold, or offered for sale shall be clean, fresh, sound, wholesome, and safe for human consumption. The Health Officer may order destroyed any spoiled, diseased, unwholesome, adulterated, or mis-branded food products intended for human consumption. All canned or preserved food products unless stored in glass or lacquered containers shall be removed from the original package when opened.
(O) Milk. Milk and cream shall be kept at a temperature of 50°F or less. Milk shall be served to a customer in the distributor’s original container; except, that this shall not apply to mixed drinks.
(P) Garbage cans. All food establishments shall be equipped with tightly covered, watertight cans of approved materials, and of sufficient size for retaining and keeping garbage and waste matter. Disposal of garbage shall be such as to prevent a nuisance.
(Q) Cleaning. Sweeping, dusting, and cleaning shall be done in a manner to allay dust and at a time least apt to affect the comfort and well-being of customers.
(R) Vermin. Food establishments shall be free from vermin and flies.
(Prior Code, § 12-5) Penalty, see § 10.99