1715.05 SANITATION REQUIREMENTS.
(a) Structure, Cleanliness and Repair. Every food establishment and all parts thereof and places appurtenant to the food establishment shall be maintained in good repair and shall be kept thoroughly clean and free from any accumulation of filth, garbage, rubbish or other waste.
(b) Ventilation. All food establishments shall be provided with sufficient ventilation to prevent undue condensation or accumulation of offensive or dangerous fumes, mists, gases or odors.
(c) Lighting. Working surfaces coming in contact with food during preparation, processing or manufacturing and where utensils are washed shall be illuminated to a minimum of forty foot-candles.
(d) Toilet Facilities. Every food establishment except mobile food establishments shall be provided with toilet facilities for the use of employees, patrons and business visitors as required by the Ohio Revised Code and Ohio Basic Building Code, where applicable. Where such law is not applicable the following shall apply:
(1) Toilet facilities shall be separate rooms for each sex: one water closet shall be provided for each twenty-five employees, patrons and business visitors or fraction thereof;
(2) Where there are more than twenty-five employees and urinals are provided, one water closet less than the number specified may be provided for each urinal installed, except that the number of water closets shall not be reduced to less than two-thirds of the number specified.
(3) All plumbing shall be satisfactory.
(4) Doors on all toilet rooms shall be self-closing and tight fitting.
(5) Toilet room ventilation shall meet the requirements of subsection (b) hereof.
(6) Every toilet room and all the facilities provided therein shall, at all times, be kept in good repair, in a clean and sanitary condition, free from filth and accumulation of waste, and shall be provided with a supply of toilet tissue.
(7) Every water closet and urinal shall be provided with a sufficient supply of water for flushing to keep it in a clean condition.
(8) The toilet rooms and plumbing facilities for all new or extensively altered food establishments shall meet the requirements of the Ohio Basic Building Code.
(e) Handwashing Facilities. One lavatory located in or adjacent to each toilet room, shall be provided for each twenty-five employees, patrons and business visitors or fraction thereof. Adequate and convenient handwashing facilities shall be provided for the employees in areas where food is prepared, processed or handled. All handwashing facilities shall include hot and cold or warm running water, soap or detergent and approved drying facilities. No employee shall resume work after using the toilet room without first washing his or her hands.
Dirty hands shall not be washed in sinks used for the preparation of food or the cleaning or sanitizing of utensils.
(f) Water Supply. The water supply shall be adequate and shall be of approved sanitary quality. The food preparation or processing area of every food establishment shall be provided with water under pressure for handwashing, cleaning of utensils and fixtures, and the general conduct of the food establishment.
(g) Construction of Utensils. All multi-use utensils used in connection with a food establishment shall be so constructed as to be easily cleaned and shall be kept in good repair. Utensils containing or plated with cadmium or lead or any other substance or material which either in itself or in the storage, preparation or serving of food may produce an unwholesome or deleterious compound, that may render such food contaminated or dangerous to health, shall not be used.
Utensils as defined in Section 1715.01(e) shall be used only for the storage, processing, preparation or serving of food.
(h) Cleaning and Bactericidal Treatment of Utensils and Fixtures. All utensils and fixtures shall be kept clean and free from dust, dirt, insects and other contaminating material. All cloths, sponges, brushes and similar items used by employees shall be clean. Single service containers shall be used only once.
All multi-use utensils used by the consumer shall be thoroughly cleaned and effectively subjected to an approved bactericidal process immediately following the day's operation.
Cloths, if used for wiping or drying utensils, shall be clean and shall be used for no other purpose.
Cleaning wastes shall not be emptied into sinks used for the preparation of food or the cleaning or sanitizing of utensils.
No article, polish or other substance containing any cyanide preparation or other poisonous material shall be used for the cleaning or polishing of utensils.
(i) Storage and Handling of Utensils. After bactericidal treatment, utensils shall be stored in a clean, dry place protected from filth and other contamination and shall be handled in a manner to prevent contamination. Single service utensils shall be purchased only in sanitary containers, shall be stored therein in a clean, dry place until used, and shall be handled in a sanitary manner.
(j) Disposal of Wastes. All liquid wastes shall be properly disposed of in a public sanitary sewerage system, or by another Board of Health-approved method of sewage disposal.
Garbage if stored shall be stored in metal containers. Such containers shall be provided with tight fitting lids except when in regular use in food preparation or processing areas. Refuse other than garbage shall be kept in suitable receptacles, in such a manner as not to become a nuisance. Garbage and other refuse shall be disposed of in a safe and sanitary manner and shall not be stored for more than seven days on the premises.
(k) Refrigeration. Every refrigerator, ice-box, and all appurtenances thereto in which any food is stored, shall be kept in good repair and in a clean condition and the compartment used for the storage of ice shall be lined with a nonabsorbent substance and shall be watertight. Waste from refrigerator equipment shall be disposed of as prescribed in the Ohio Basic Building Code.
Every food establishment using food needing refrigeration to prevent spoilage shall be equipped with a refrigeration system of adequate capacity to hold all milk, and other dairy products that are subject to spoilage and that requires refrigeration to prevent such spoilage, and such food shall be stored therein. All such refrigeration systems shall be operated so as to maintain temperatures below forty-five degrees (45°) Fahrenheit.
(1) Storage, Display and Serving of Food. All food shall be stored and displayed as to be reasonably protected from dust, flies, vermin depredation and pollution by rodents, poisonous insecticides, poisonous rodenticides, unnecessary handling, droplet infections, overhead leakage and other contamination. No live animals or fowl shall be kept in any room in which food is prepared, processed or stored, except guide dogs accompanying any blind person. All practicable means shall be used for the elimination of flies, roaches, vermin and rodents.
(m) Cleanliness of Employees. All employees shall wear clean garments and shall keep their persons clean and neat at all times while engaged in handling food or utensils. No employee while engaged in preparing or processing food shall use tobacco in any form.
(n) Miscellaneous. The premises of all food establishments shall be kept clean and free of litter or rubbish. Food shall not be prepared, processed or stored in any room used for living or sleeping quarters.
In food establishments hereafter constructed or extensively altered, there shall be no direct opening between rooms where food is stored or prepared and rooms used for living or sleeping quarters.
No clothing shall be kept in such a manner as to be likely to cause contamination of food or utensils. Soiled linens and soiled wearing apparel shall be kept in sanitary containers.
(Ord. 96-29. Passed 1-31-96.)