[HISTORY: Adopted by the Bloomfield Board
of Health 12-1-1976 as Ch. 8 of the 1976 Revised Ordinances (Ch. 305 of the 1987 Code).
Amendments noted where applicable.]
The wrapping of any food products which do not
have any protective covering in newspapers, previously used paper
or bags is prohibited.
[Added 6-17-1981]
A.
A temporary food-service establishment shall comply
with the requirements of this chapter and N.J.A.C. 8:24, Sanitation
in Retail Food Establishments and Food and Beverage Vending Machines,
except as otherwise provided in this chapter. The regulatory authority
may impose additional requirements to protect against health hazards
related to the conduct of the temporary food-service establishment
and may prohibit the sale of the same or of all potentially hazardous
foods.
[Amended at time of adoption of Code (see Ch. 575, General
Provisions, Board of Health, Art. V)]
B.
Restrictions on operation.
(1)
These provisions are applicable whenever a temporary
food-service establishment is permitted.
(2)
The preparation or service of potentially hazardous
foods, including hamburgers, frankfurters, pastries filled with cream
or synthetic cream, custards and similar products and salads or sandwiches
containing meat, poultry, eggs or fish, is prohibited. This prohibition
does not apply to any potentially hazardous food that has been prepared
and packaged under conditions meeting the requirements of N.J.A.C.
8:24, is obtained in individual servings, is stored at a temperature
of 45° F. or below or at a temperature of 140° F. or above
in facilities meeting the requirements of N.J.A.C. 8:24 and is served
directly in the unopened container in which it was packaged.
[Amended 10-20-2022 by Ord. No. BOH 04-2022]
(3)
Temporary food establishment permits granted under § 613-11C(2) are subject to review and approval of the Board of Health and the recommendation of the Health Officer. Applicants must prove nonprofit eligibility under the ordinance to the satisfaction of the Board of Health. Each facility must be inspected and approved by the Department of Health. All food items must be approved for sale by the Board of Health and must be prepared according to Department of Health specifications. The time and place of the sale of food is to be specified on the permit and limited only to those times specified. The Board of Health will cause each facility to be inspected as it deems necessary and may impose additional restrictions or requirements to protect the public health.
[Added 8-7-1988; amended 10-20-2022 by Ord. No. BOH 04-2022; 3-16-2023 by Ord. No. BOH 01-2023]
A.
All bread or bakery products offered or intended for
sale shall, upon sale or when transported or handled for sale or delivered
in vehicles or otherwise, be suitably wrapped in paraffin paper or
other clean covering in such manner as to protect completely the bread
or bakery products from dirt and dust or from harmful contact in handling.
B.
All bread and bakery products delivered to other than
the ultimate consumer in the Township shall be delivered within said
store or other premises. No delivery on the sidewalk or in front of
said store or other premises prior to opening is permitted.
[Amended 3-1-1978; 11-5-1987; 9-22-2016 by BOH Ord.
No. 002-2016]
A.
No person shall be employed in or work or be engaged
in the business or occupation of manufacturing, handling or serving
food, foodstuffs or beverages intended or suited for human consumption
unless such person shall first obtain a food handler's certificate
from the Board of Health.
B.
No retail food establishment shall hereinafter operate unless at
least one person connected with said establishment, who is responsible
for the general sanitation of the establishment and who is hereafter
referred to as the "supervisor," shall have completed a course of
general instruction in bacteria characteristics and growth, spread
of food-borne diseases, methods of preventing food poisoning, proper
handling techniques, equipment and establishment sanitation, dishwashing
and sanitation and insect and rodent control, for food establishment
risk types 2, 3 and 4 as defined in N.J.A.C. 8:24.
[Amended at time of adoption of Code (see Ch. 575, General
Provisions, Board of Health, Art. V)]
(1)
Such course of instruction shall be given by this
Board of Health or by some other agency with a course approved by
this Board of Health. On completion of said course of instruction,
said supervisor shall be given a certificate indicating satisfactory
completion of said course.
(2)
Said certificate shall be issued for one year and
shall be renewed from time to time as the Health Officer may direct,
either by requirement of additional courses or the review of the entire
course or by such other requirements within the framework of this
section as the Health Officer may direct.
(3)
The supervisor of food-service personnel shall be
given a certificate issued by the approved course of instruction indicating
that they have attended the necessary course of instruction hereinabove
set forth and has indicated an understanding thereof.
(4)
The Board of Health through its Health Officer shall
establish a general course of instruction for supervisors herein referred
to within six months of the date of the passage of this chapter. Thereafter,
each food-handling establishment shall designate to said Board of
Health the person or persons that it will nominate as supervisors
of food personnel, and those persons shall be notified and shall attend
the aforementioned course of general instruction.
C.
All retail food establishments are required to implement a hand-washing
policy with approved hand-washing procedures for the food service
personnel staff. The supervisor shall provide sufficient supplies,
information, and training for effective hand washing to be completed
by all food service personnel.
[Added 9-22-2016 by BOH Ord. No. 002-2016]
(1)
Provide sufficient hot running water (at least 100° F.) without
using scalding water, soap or hand cleaning compound, single-use paper
towels, or warm-air hand dryer. A clean bathroom and/or hand-washing
area that is conducive to proper hand cleaning.
(2)
Supervisors will be provided a copy of the required hand-washing
procedure - 'Hand'-y Tips and How to Wash Hands pamphlets.
(a)
Each establishment or department supervisor will review and
implement these procedures and incorporate this requirement in the
operation of their food establishment.
(b)
Sign and submit annually, a statement provided by the Health
Department, that the required hand-washing procedures have been reviewed,
and agree to provide sufficient supplies to accomplish hand washing
and that each employee will be reminded of the importance of hand
washing.
(3)
Provide a copy of the required hand-washing procedure to all existing
and future food service personnel, which includes 'Hand'-y Tips and
How to Wash Hands i) To all existing staff within 90 days of implementation
of this subsection, not to exceed January 1, 2017, during annual relicensing;
ii) To new employee upon hire and before the first day of work.
(4)
Post a "how to wash hands" signage and "employees must wash hands"
at each hand-washing area.
A.
No person affected with any communicable disease which
may be transmitted through food or who is a carrier of a causative
agent of any such disease shall handle food or food products intended
for sale or distribution which are likely to be consumed raw or liable
to convey infective material.
B.
No person who resides, boards or lodges in a household
where they may come in contact with any person affected with amoebic
or bacillary dysentery, diphtheria, scarlet fever, paratyphoid fever
or typhoid fever, nor any person who is a carrier of the causative
agent of any such disease, shall handle food or food products intended
for sale or distribution.
C.
No waiter, cook or other employee of a boardinghouse,
hotel or restaurant or other place where food is served who is affected
with any communicable disease which may be transmitted through food
or food products and no person who is a carrier of the causative agent
of any such disease shall prepare, serve or handle food for others
in any manner whatsoever.
D.
No waiter, cook or other employee of a boardinghouse,
hotel or restaurant or other place where food is served who lodges
or visits in a household where they come in contact with any person
affected with amoebic or bacillary dysentery, diphtheria, scarlet
fever, paratyphoid fever or typhoid fever or with any person who is
a carrier of the causative agent of any such disease shall serve or
handle food for others in any manner whatsoever.
A.
Food kept for sale and every place in which food is
kept for sale or stored shall be maintained in a clean and sanitary
condition.
B.
No meats, vegetables or bakery products of any kind
whatsoever that have been exposed to dirt, filth or contagion at any
place or shall have been produced, packed, prepared, manufactured
or stored in any place not in a clean and sanitary condition shall
be sold or exposed for sale in the Township.
C.
Every building, room or place where any bakery products,
meats, confections or foods are manufactured, made or displayed for
sale shall be lighted, drained, plumbed and ventilated according to
requirements of the ordinances of the Board of Health of the Township
and in such manner as will ensure such building, room or place being
in a sanitary condition. All doors, windows and other openings shall
be screened with screens of not less than No. 16 mesh and so as to
prevent the entrance of flies and other insects throughout the year.
[Amended 9-22-2016 by BOH Ord. No. 002-2016]
[Amended 9-22-2016 by BOH Ord. No. 002-2016]
No beverage, fruit juice or beverage having
milk or cream as an ingredient therein or part thereof shall be sold
or distributed at retail in the Township in a bottle or similar container
unless such container is hermetically sealed or capped at the opening
with a waterproof cap or caps covering the entire top of the container.
It shall be the duty of every manufacturer,
dealer or other person who manufactures or sells in the Township any
artificial or natural mineral, spring or other water for drinking
purposes to file with the Board of Health the name of such water and
the exact location from which it is obtained, together with the chemical
and bacteriological analysis thereof, and, when manufactured, the
exact formula used in its production, giving, qualitatively and quantitatively,
each and every item entering into its composition.
A.
No coin vending machine for the sale of milk, soup,
coffee, unbottled beverages, fruit juices, cake, pastry, pie, sandwiches
and ice cream shall be permitted in the Township unless such machine
is licensed by the owner or operator thereof for the specific location
where such machine is operated, and after such machine shall have
been inspected and approved by the Board of Health. Applications for
said license shall be on forms approved by the Board of Health.
A.
No meats, seafood, confectionery or other articles
to be sold or offered or intended for sale for human food shall be
displayed or stored on the sidewalk or outside any place of business
or in any open door or window, nor shall they be transported upon
a public highway or private way unless such articles are covered by
cases of glass, wood, metal, paper or other proper covering. No vegetables
or fruit to be sold for human food shall be displayed or stored except
in clean receptacles.
B.
No bakery or dairy food products or food prepared
for immediate consumption, such as cooked meats, mincemeats, pickles,
sauerkraut or candy, shall be displayed except in glass cases or under
proper cover.
C.
No meats, seafood, confectionery or other articles
to be sold or offered or intended for sale for human food shall be
stored or displayed in any store except such fruits, vegetables, meats,
seafoods, confectionery and other articles which are placed on a raised
platform 18 inches from the floor level or otherwise suitably protected
from contamination from the floor and the refuse thereon.
D.
No meat, fish, poultry, shellfish, milk, cream, buttermilk,
butter or other milk products or pastries having custard or cream
filling or topping nor any one or more of such foods shall be kept,
stored or displayed in any store or shop in the Township unless such
foods are so kept, stored or displayed in a case, compartment or room
where the temperature therein shall be 45° F. or below at all
times during such keeping, storing or displaying.
No store in which food is sold shall be directly
connected with any sleeping rooms. Every such store shall be separated
from any room used as a dwelling, apartment or tenement by a solid
partition from floor to ceiling.
[Amended 9-22-2016 by BOH Ord. No. 002-2016]
A.
All retail food establishments, meat markets or other
places where meat is sold or distributed must be kept clean, well-lighted
and ventilated.
B.
The back room of the meat market must be kept free
from filth and be at all times in a sanitary condition.
C.
No live poultry or animals used for human food shall
be kept or killed in any such market or on the market premises.
[Amended 9-22-2016 by BOH Ord. No. 002-2016]
Every person owning or managing any store, shop
or commission house where meats, fish, fruit or vegetables are kept
or offered for sale or sold and every person owning or managing any
hotel, restaurant or boardinghouse is required to provide receptacles
in accordance with Chapter 658 of the Board of Health codes with close-fitting
covers, for the disposition of all garbage from their premises, of
a type which will prevent all odors from escaping therefrom into the
premises. No person shall remove any such garbage from such receptacles
after it has been deposited therein except for the purpose of transporting
the same for the destruction or other disposal thereof; such receptacles
shall, from time to time, be thoroughly cleaned and disinfected.
No food or drink for human consumption which
has been exposed to the emanation or infection of any communicable
disease or is unwholesome shall be brought into or held or offered
for sale in the Township.
A.
If any food product is found by the Health Officer
to be in a condition which is unsafe or unwholesome for human food,
it shall be the duty of the Health Officer to affix to said articles
labels on which shall be written or printed the words "Condemned by
direction of the Board of Health, Township of Bloomfield, New Jersey."
When anything included within the provisions of this section shall
be found in numbers, quantity or bulk, the Health Officer shall be
required to affix but one such label to a conspicuous part of the
box, tin, basket, compartment or other place or thing containing such
condemned article or thing.
B.
No person shall destroy, deface, conceal, interfere
with or remove any label affixed by the Health Officer of the Board,
as aforesaid.
C.
It shall be the duty of the owner or person in charge
of any article that has been condemned to immediately convey the same
to such place as may be designated by the Health Officer of the Board.
Such article shall not be sold or offered for sale or in any way disposed
of, and in case the owner or person in charge shall fail, neglect
or refuse to remove said article within three hours after having been
notified to do so, the same may be removed by the Health Officer of
the Board at the expense of the owner or person in charge.
A.
Fat content.
(1)
Hamburger, chopped meat, ground meat, chopped or ground
beef or patties shall consist of chopped fresh beef, with or without
the addition of beef fat as such, and shall not contain more than
30% beef fat.
(2)
Lamb patties or chopped or ground lamb shall consist
of chopped fresh lamb, with or without the addition of lamb fat as
such, and shall contain not more than 30% lamb fat.
(3)
Pork patties or chopped or ground park shall consist
of chopped fresh pork, with or without the addition of pork fat as
such, and shall contain not more than 30% pork fat.
(4)
Veal patties or chopped or ground veal shall consist
of chopped fresh veal, with or without the addition of veal fat as
such, and shall contain not more than 30% veal fat.
B.
Seasoning. Any addition of seasoning by spices, flavorings
and/or colorings added may be designated as such without specifically
naming each ingredient. When applicable, the statement in question
alone shall appear upon bulk products displayed and upon all prepackaged
products offered for sale.
[Added 5-6-2003]
A.
GREASE TRAP
MAINTENANCE OF GREASE TRAPS
RETAIL FOOD ESTABLISHMENT
Definitions. As used in this section, the following
terms shall have the meanings indicated:
Shall be given its normal definition in the retail food industry.
A device used to collect oil and grease at the entrance of the wastewater
pipe system and preventing the oil and grease from traveling through
the wastewater pipe system and preventing the oil and grease from
traveling through the wastewater pipes into the wastewater system
of the Township. A grease trap must be installed in such a manner
as to facilitate easy inspection and cleaning.
Grease traps must be maintained and inspected to ensure that
they are never allowed to reach more than 3/4 of their capacity.
Shall be given its normal definition in the industry. A retail
food establishment includes all retail businesses which process and/or
serve food and food products and is also defined by N.J.A.C. 8:24.
[Amended 9-22-2016 by BOH Ord. No. 002-2016; at time of adoption of Code
(see Ch. 575, General Provisions, Board of Health, Art. V)]
B.
Installation and maintenance of grease traps.
(1)
Grease traps shall be maintained and inspected to
ensure efficient operation. Grease traps shall be easily accessible
for cleaning and inspection. The grease trap installation shall be
in continuous operation at all times.
(2)
Grease trap cleaning shall be done as needed. A maintenance
log including the time, date and signature of the person performing
the cleaning shall be kept on the premises and shall be readily available
for inspection by the Health Officer and their designee. If it is
determined that the system is not sufficient, the cleaning shall be
increased or a larger unit shall be installed. Inspection records
shall be maintained for a minimum period of five years.
[Amended 9-22-2016 by BOH Ord. No. 002-2016]
(3)
Grease trap additives shall only be used with the
approval of the Health Officer or their designee. All removed material
shall be disposed of in accordance with all state and federal regulations.
All maintenance logs and manifests shall be maintained on the premises
and made available upon request at the time of inspection by the Health
Officer and their designee. These logs and records shall be maintained
for a minimum period of five years.
[Amended 9-22-2016 by BOH Ord. No. 002-2016]
(4)
All food establishments must employ at their own expense
a licensed plumber to conduct an annual inspection of their grease
traps and connecting wastewater lines to ensure that waste oil and
grease is being adequately removed from the wastewater being discharged
into the sewer system and the wastewater being introduced into the
sewer system is less than 140° F. The licensed plumber conducting
the inspection shall provide a formal inspection report to both the
food establishment and to the Township Department of Health. This
inspection report must contain the plumber's observations with regard
to the efficiency of the grease trap, the amount of oil and grease
found in the connecting wastewater lines, the percentage of oil and
grease being removed from wastewater being discharged into the sewer
system, the temperature of the wastewater being discharged into the
sewer system and the maintenance and efficiency of the grease trap.
The formal inspection shall be submitted within three weeks of the
inspection date.
[Amended 11-21-2013 by BOH Ord. No. 005-2013; 3-16-2023 by Ord. No. BOH 01-2023]
(5)
Effective January 1, 2004, no food establishment will be issued a
license to operate within the Township without presenting the plumbing
inspection and inspection logs to the Department of Health with the
license application, except those establishments which sell packaged
goods and/or do not produce products that require a grease trap.
[Amended 9-22-2016 by BOH Ord. No. 002-2016; 3-16-2023 by Ord. No. BOH 01-2023]
(6)
An inspection fee, in addition to the annual food
establishment license fee, shall be imposed upon any food establishment
as follows:
(a)
For each inspection carried out pursuant to
a complaint when such inspection results in a determination that said
establishment is in violation of the State Sanitary Code or of any
municipal ordinance or state and federal regulation relating thereto.
(b)
For each reinspection carried out after either
a failure of the regular inspection or failure of an inspection carried
out pursuant to a complaint as set forth in this section.
(c)
There shall be a fee for each inspection in
the amount of $100.
[Amended 9-22-2016 by BOH Ord. No. 002-2016]
(7)
For all new construction or installation, waste disposals
and commercial dishwashers shall not discharge into the grease trap.
[Amended 5-6-2003; at time of adoption of Code (see Ch.
575, General Provisions, Board of Health, Art. V)]
Any person, firm or corporation who shall violate
any of the provisions of this chapter shall, upon conviction, be punished
by a fine not exceeding $500, and each violation of any of the provisions
of this chapter and each day the same is violated shall be deemed
and taken to be a separate and distinct offence.
