Borough of Clifton Heights, PA
Delaware County
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Table of Contents
Table of Contents
A. 
General. All food in public eating or drinking places shall be clean, wholesome, free from spoilage, and safe for human consumption. No hermetically sealed, nonacid or low-acid food, which has been processed in a place other than a commercial food-processing establishment, shall be used.
B. 
Milk products. Only pasteurized fluid milk and fluid milk products shall be purchased and served in the original, individual container in which they were packaged at the milk plant or shall be served from an approved bulk milk dispenser, provided that cream, whipped cream or half and half, which is to be consumed on the premises, may be served from the original container of not more than one quart capacity or from a dispenser approved by the Pennsylvania Department of Health for such service, and for mixed drinks requiring less than 1/2 pint of milk, milk may be poured from one-quart or one-half-gallon containers packaged at the milk plant.
C. 
Shell stock. All oysters, clams, and mussels shall be from sources approved by the Pennsylvania Department of Health, provided that when the source is outside the state, it shall be one which is certified by the state of origin or the United States Public Health Services. Shell stock shall be identified with an official tag giving the name and certificate number of the original shell stock shipper and the kind and quantity of shell stock. Fresh and frozen shucked oysters, clams, and mussels shall be packed in nonreturnable containers identified with the name and address of the packer, repacker, or distributor and certified number of the packer or repacker preceded by the abbreviated name of the state. Shellfish, crabs, and lobsters, if served in the shell, must be served in the original shell; but the reuse of such shells as food containers in the preparation or serving of food is prohibited.
A. 
Food may be examined or sampled by the licensor as often as may be necessary to determine freedom from adulteration.
B. 
The licensor may, upon written notice to the owner or person in charge, place a hold order on any food which he/she determines or has probable cause to believe to be unwholesome or otherwise adulterated. Under a hold order, food shall be permitted to be suitably stored. It shall be unlawful for any person to remove or alter a hold order, notice or tag placed on food by the licensor, and neither the food nor the containers thereof shall be relabeled, repacked, reprocessed, altered, disposed of or destroyed without permission of the licensor, except on order by a court of competent jurisdiction.
A. 
All food, while being stored, prepared, displayed, served, or sold at public eating or drinking places, or during transportation between such establishments, shall be protected from contamination by appropriate covered containers and stored in such a manner as to prevent rodent harborage and permit ease of cleaning. All perishable food shall be stored at such temperatures as will protect against spoilage. All potentially hazardous food shall be maintained at safe temperatures, except during necessary periods of preparation and service. Raw fruits and vegetables shall be washed before use. Stuffing, poultry, stuffed meats and poultry, and pork and pork products shall be thoroughly cooked before being served. Individual portions of food once served to the customer shall not be served again, provided that wrapped food which has not been unwrapped and which is wholesome may be served. Gloves, tongs, forks, spoons, picks, spatulas, scoops, and other suitable utensils shall be provided and shall be used by employees to reduce manual contact with food to a minimum. For self-service by customers, similar implements shall be provided.
B. 
Only such poisonous and toxic materials as are required to maintain sanitary conditions and for sanitary purposes may be used or stored in public eating or drinking places. Poisonous and toxic materials shall be identified and shall be used only in such manner and under such conditions as will not contaminate food or constitute a hazard to employees or customers. When not in use, poisonous and toxic material shall be stored in cabinets which are used for no other purpose, or in a place which is outside the food storage, food preparation, and cleaned equipment and utensils storage rooms. Bactericides and cleaning compounds shall not be stored in the same cabinet or area of the room with insecticides, rodenticides, or other poisonous materials.
C. 
Each cold storage facility used for the storage of perishable food in a nonfrozen state shall be provided with a separate indicating thermometer, accurate to 1° to 2° F., located in the warmest part of the facility in which food is stored and of such type and so situated that the thermometer can be easily and readily observed for reading. Wet storage of packaged food shall be prohibited.
D. 
Frozen food shall be kept at such temperatures as to remain frozen, except when being thawed at refrigerator temperatures of 45° F. or below or under cool, potable running water (70° F. or below) or quick-thawed as part of the cooking process or by any other method satisfactory to the Pennsylvania Department of Health. Once thawed, frozen foods may not be refrozen.
E. 
Stuffing, poultry, and stuffed meats and poultry shall be heated throughout to a minimum temperature of 165° F., with no interruption of the initial cooking process.
F. 
Potentially hazardous custards, cream fillings, or similar products which are prepared by hot or cold processes, and which are used as puddings or pastry fillings, shall be kept at safe temperatures, except during necessary periods of preparation and service, and shall meet the following requirements as applicable:
(1) 
Pastry fillings shall be placed in shells, crusts or other baked goods either while hot (not less than 140° F.) or immediately following preparation if a cold process is used.
(2) 
Such fillings and puddings shall be refrigerated at 45° F. or below in shallow pans, immediately after cooking or preparation, and held thereat until combined into pastries or served.
(3) 
All completed custard-filled and cream-filled pastries shall, unless served immediately following filling, be refrigerated at 45° F. or below promptly after preparation, and thereafter pending service.
G. 
Dispensing scoops, spoons, and dippers used in serving frozen desserts shall be stored, between uses, either in an approved running water dipper well or in a manner approved by the Pennsylvania Department of Health.
A. 
No employee with any disease in a communicable form, or who is a carrier of such disease, shall work in any capacity which brings him into contact with the production, handling, storage, or transportation of food or equipment used in public eating or drinking places; and no proprietor shall employ in any such capacity any such person or any person suspected of having any disease in a communicable form or of being a carrier of such disease. Any employee who has a discharging or infected wound, sore or lesion on hands, arms or any exposed portion of the body shall be excluded from those operations which will bring him into contact with food, beverages, utensils or equipment used in public eating or drinking places.
B. 
When suspicion arises as to the possibility of transmission of infection from any employee, the licensor is authorized to require any or all of the following measures:
(1) 
The immediate exclusion of the employee from eating or drinking places; and/or
(2) 
The immediate closing of an eating or drinking place concerned until, in the opinion of the licensor, no further danger of disease outbreaks exist; and/or
(3) 
Restriction of the employee's services to some area of work where there would be no danger of transmitting disease; and/or
(4) 
Adequate medical examinations of the employee and of his associates, with such laboratory examinations as may be indicated.
A. 
All employees shall wear clean outer garments, maintain a high degree of personal cleanliness, and conform to hygienic practices while on duty. They shall wash their hands thoroughly in an approved handwashing facility before starting work and as often as may be necessary to remove soil and contamination. No employee shall resume work after visiting the toilet room without washing his hands with soap and warm water.
B. 
Hair nets, headbands, caps, or other effective hair covering shall be used by employees engaged in the preparation of food to keep hair from food and food-contact surfaces.
C. 
Persons engaged in the preparation, handling or service of food shall not use tobacco in any form while in equipment and utensil washing or food preparation areas, provided that designated locations in such areas may be approved by the licensor for smoking where no contamination hazards will result.
A. 
General provisions.
(1) 
All utensils and all show and display cases or windows, counters, shelves, tables, chairs, refrigerating equipment, sinks and other equipment or utensils shall be so constructed as to be cleaned easily, durable and shall be kept in good repair; and the food-contact surfaces of such equipment and utensils shall, in addition, be easily accessible for cleaning, nontoxic, corrosion-resistant and relatively nonabsorbent. All equipment shall be designed, installed and operated in accordance with the criteria set forth by the National Sanitation Foundation, Automatic Merchandising Health-Industry Council, Baking Industry Sanitation Standards Committee, and the Committee for 3-A Sanitary Standards for Dairy Equipment or other nationally recognized testing laboratory or agency. Utensils containing or plated with cadmium, lead or zinc shall not be used. All glassware, china, crockery, pottery and utensils or equipment of a similar character or coating shall be free from breaks, cracks, and chipped places.
(2) 
All equipment shall be so installed and maintained as to facilitate the cleaning thereof and of all adjacent areas.
(3) 
Single-service articles shall be made from nontoxic materials and shall have been manufactured, packaged, transported, stored and handled in a sanitary manner and shall be used only once.
B. 
Cleaning and sanitizing of equipment and utensils.
(1) 
All eating or drinking utensils shall be thoroughly cleaned and sanitized after each usage. All kitchenware and food-contact surfaces of equipment used in the preparation or serving of food or drink and all multi-use food storage utensils, exclusive of cooking surfaces of equipment, shall be thoroughly cleaned after each use, provided that food-contact surfaces of equipment or utensils which will be heated in the baking or cooking process of food preparation to above 140° F. shall not be required to be sanitized prior to usage.
(2) 
Cooking surfaces of equipment shall be cleaned at least once a day. All utensils and food-contact surfaces of equipment used in the preparation or storage of potentially hazardous food shall be thoroughly cleaned and sanitized prior to such use.
(3) 
Non-food-contact surfaces of equipment shall be cleaned at such intervals as to keep them in a clean and sanitary condition. After cleaning and until use, all food-contact surfaces of equipment and utensils shall be so stored and handled as to be protected from contamination.
(4) 
When manual dishwashing is employed, equipment and utensils shall be thoroughly washed in a hot detergent solution, which is kept reasonably clean, and then shall be rinsed free of such solution. Thermometers accurate to +3° F. shall be provided convenient to the sink to permit frequent checks of the water temperature.
(5) 
All eating and drinking utensils and, where required, the food-contact surfaces of all other equipment and utensils shall be sanitized by one of the following methods:
(a) 
Immersion for at least 1/2 minute in clean hot water at a temperature of at least 170° F.; or
(b) 
Immersion for a period of at least one minute in a sanitizing solution containing:
[1] 
At least 50 ppm of available chlorine at a temperature not less than 75° F.; or
[2] 
At least 12.5 ppm of available iodine in a solution having a pH not higher than 5.0 and a temperature of not less than 75° F.; or
[3] 
Any other chemical sanitizing agent which has been demonstrated to the satisfaction of the Pennsylvania Department of Health to be effective and nontoxic under use conditions and for which a suitable field test is available. Such sanitizing agents, in use solutions, shall provide the equivalent bactericidal effect of a solution containing at least 50 ppm of available chlorine at a temperature no less than 75° F.
(c) 
Equipment too large or impractical to treat by the methods in Subsection B(5)(a) or (b) above may be treated:
[1] 
With live steam from a hose, in the case of equipment in which steam can be confined; or
[2] 
By rinsing with boiling water; or
[3] 
By spraying or swabbing with a chemical sanitizing solution of at least twice the minimum strength required for the particular sanitizing solution when used for immersion sanitization.
C. 
Manual cleaning of utensils.
(1) 
Except as hereinafter provided, no proprietor of a public eating or drinking place within this Borough shall conduct or cause to be conducted manual washing and sanitation of utensils unless there is in use a three-compartment sink for this purpose.
(2) 
Sinks used for manual washing and sanitizing operations shall be of adequate length, width, and depth to permit the complete immersion of the equipment and utensils, and each compartment of such sinks shall be supplied with hot and cold running water.
(3) 
Where there is a need for a device to discard liquid waste or slop sink, such device or sink shall be provided in addition to the three-compartment sink.
(4) 
When hot water is used as the sanitizing agent in manual operations, dish baskets shall be of such design as to permit complete immersion of the utensils and equipment components being sanitized therein.
D. 
Automatic cleaning of utensils.
(1) 
Dishwashing machines, including prewashing units, shall be designed, constructed, installed, maintained and operated in accordance with the standards of the Pennsylvania Department of Health and shall also meet the following criteria where applicable:
(a) 
When chemicals are relied upon for sanitation, they shall be of a class or type approved by the Pennsylvania Department of Health and shall be applied in such concentration and for such a period of time as to provide effective bactericidal treatment of the equipment and utensils.
(b) 
An easily readable thermometer shall be provided in each tank of the dishwashing machine that will indicate to an accuracy of +3° F. the temperature of the water or solution therein. In addition, a thermometer of equal accuracy shall be provided which will indicate the temperature of the final rinse as it enters the manifold. All thermometers shall be so placed as to be easily ready for the operator and so located as not to be unduly exposed to breakage.
(c) 
The wash and final rinse cycles of all machines shall be automatically timed.
(d) 
The flow pressure of the final rinse water shall not be less than 15 nor more than 25 pounds per square inch in the line at the machine.
(e) 
Appropriate connections shall be provided to enable the testing of the temperature and pressure of the final rinse water. The plumbing connections shall be located immediately adjacent to the supply side of the valve control in the line carrying the final rinse water to the dishwashing machine.
(f) 
When automatic cold-water glass washers are employed for washing and sanitizing glasses, the following provisions shall be met:
[1] 
The washer shall be self-cleaning and sanitizing.
[2] 
All used water shall flow out of the washer immediately following use.
[3] 
The washer must contain brushes or employ other effective means which will adequately clean both the inside and outside of the glass.
[4] 
The detergent sanitizer used shall be one that is expressly for use in cold-water glass washers and is effective.
(2) 
Any other type of machine, device, or facilities and procedures may be approved by the Borough for cleaning or sanitizing equipment and utensils, if it can be readily established that such machine, device, or facilities and procedures will routinely render equipment and utensils clean to sight and touch and provide effective bactericidal treatment.
E. 
Single-service utensils.
(1) 
Public eating and drinking places which do not have adequate and effective facilities for cleaning and sanitizing utensils shall use single-service articles.
(2) 
Spoons, dippers, scoops and other utensils used in serving and packaging ice cream and allied products shall be cleansed thoroughly with hot water and soap at least once each day immediately following the day's operation. During the period when they may be used, the utensils shall be kept in running water, if practicable. Otherwise, the water shall be changed frequently enough to keep it clean.
(3) 
Straws offered for use shall be wrapped, and the use of bulk, unwrapped straws is prohibited.
(4) 
Dispensing scoops, spoons and dippers used in serving frozen desserts shall be stored, between uses, either in an approved running water dipper well or in a manner approved by the Department.
A. 
Water supply. The water supply shall be adequate, of a safe, sanitary quality that meets the requirements of the Pennsylvania Department of Health. Hot and cold running water under pressure shall be provided in all areas where food is prepared or equipment, utensils or containers are washed.
(1) 
When bottled water is used in an establishment, it shall be from a source under permit from the Pennsylvania Department of Health.
(2) 
Ice used for any purpose shall be made from water that comes from a safe and satisfactory source and shall be used only if it has been manufactured, stored, transported and handled in a sanitary manner. All ice shall meet the bacteriological standards for drinking water.
B. 
Sewage disposal. All sewage shall be disposed of in a manner that will not be injurious to the health of the patrons.
C. 
Plumbing.
(1) 
Plumbing shall be so sized, installed and maintained as to carry adequate quantities of water to required locations throughout the establishment; as to prevent contamination of the water supply; as to properly convey sewage and liquid wastes from the establishment to the sewerage or sewage disposal system; and so that it does not constitute a source of contamination of food equipment or utensils or create an unsanitary condition or nuisance.
(2) 
A grease interceptor shall be installed in the waste line leading from sinks, drains, or other fixtures in the following establishments when, in the opinion of the Health Officer, a hazard exists: restaurants, hotels, kitchens or bars, factory cafeterias or clubs where grease can be introduced into the drainage system in quantities which can affect line stoppage or hinder sewer disposal.
(a) 
When required, interceptors shall be provided when, in the opinion of the Plumbing Inspector, they are necessary for the proper handling of liquid wastes containing grease and oil and derivatives of grease and oil or other ingredients harmful to the building drainage system, the public sewer or sewage treatment plant or processes.
(b) 
Approval. The size, type and location of each interceptor or separator shall be approved by the administrative authority, and no wastes other than those requiring treatment or separation shall be discharged into the interceptor.
(c) 
No grease interceptor shall be hereinafter installed which does not comply in all respects with the type or model of each size thereof approved by the Department having jurisdiction.
(d) 
Separation. A mixture of light and heavy solids or liquids and solids having various specific gravities may be treated and then separated in an interceptor as approved by the Plumbing Inspector.
D. 
Toilet facilities.
(1) 
Each public eating or drinking establishment shall be provided with adequate, conveniently located toilet facilities for its employees and patrons, provided that, when approved by the licensor, public eating and drinking places may be authorized to use toilet facilities not located directly within such establishments.
(2) 
For an estate broker or practitioner of a similar character, located in a dwelling where the practitioner resides and has his legal residence, one toilet room available to the patrons shall be installed, in addition to the regular toilet facilities in the dwelling.
(3) 
Retail stores, bakeries (not preparing goods on the premises), barbers and stores of similar character, located in a dwelling or a building consisting of a store with an apartment above or to the rear, occupied by the owner or operator, must have one toilet on the licensed part of the premises, in addition to the regular toilet facilities of the dwelling.
(4) 
Toilet fixtures shall be of sanitary design and readily cleaned. Toilet facilities, including rooms and fixtures, shall be cleaned daily with disinfectant and kept in good repair. The doors of all toilet rooms shall be self-closing. Toilet tissue shall be provided. Easily cleanable receptacles shall be provided for waste materials, and such receptacles in toilet rooms for women shall be covered.
E. 
Handwashing facilities.
(1) 
Each public eating or drinking place shall be provided with adequate, conveniently located handwashing facilities for its employees, including a lavatory or lavatories equipped with hot and cold or tempered running water, hand-cleansing soap or detergent, toilet paper and disposable paper towels.
(2) 
Such facilities shall be cleaned daily with aseptic cleaner and in good repair. Where hot and cold running water is provided, and the temperature of the hot water is above 110° F., a mixing valve or combination faucet shall be provided. Handwashing facilities shall be located within or immediately adjacent to all toilet rooms or vestibules. In all new establishments and establishments which are extensively altered, handwashing facilities shall also be located within the area where food is prepared. In no instance can it be more than 50 feet from any work area. Lavatories shall be adequate in size and number and shall be so located as to permit convenient and expeditious use by all employees.
F. 
Garbage and rubbish disposal. All garbage and rubbish containing food wastes shall, prior to disposal, be kept in leakproof, nonabsorbent containers that shall be kept covered with tight-fitting lids when filled or stored or not in continuous use. All other rubbish shall be stored in containers, rooms or areas in an approved manner. The rooms, enclosures, areas and containers used shall be adequate for the storage of all food waste and rubbish accumulating on the premises. Adequate cleaning facilities shall be provided, and each container, room or area shall be thoroughly cleaned after each emptying or removal of garbage and rubbish. All garbage and rubbish shall be disposed of with sufficient frequency as determined by the Health Officer and in such a manner as to prevent a hazard to health.
A. 
Effective measures shall be taken to protect against the entrance into the establishment and the breeding or presence on the premises of insects and rodents.
B. 
Extermination shall be provided by a person or persons licensed by the Commonwealth of Pennsylvania to administer chemical compounds to prevent insect and rodent infestation.
C. 
Treatment shall occur at three-month intervals or more frequently if required by the Health Officer.
D. 
Records of treatment shall be maintained at the establishment for a period of not less than two years.
E. 
Record of treatment shall include name, address and telephone number, license number of person administering treatment, quantity and chemical name of product used, date and time of treatment and any recommendations for future treatment.
A. 
Floors, walls and ceiling. The floor surfaces in kitchens, in all other rooms and areas in which food is stored or prepared and in which utensils are washed and in walk-in refrigerators, dressing or locker rooms and toilet rooms shall be of smooth, nonabsorbent materials and so constructed as to be easily cleanable, provided that the floors of nonrefrigerated dry food storage areas need not be nonabsorbent. All floors shall be kept clean and in good repair. Floor drains shall be provided in all rooms where floors are subjected to the flooding-type cleaning or where normal operations release or discharge water or other liquid waste on the floor. All exterior areas where food is served shall be kept clean and properly drained, and surfaces in such areas shall be finished so as to facilitate maintenance and minimize dust. The walls and ceilings of all rooms shall be kept clean and in good repair. All walls, rooms or areas in which food is prepared, or utensils are hand washed, shall be easily cleanable, smooth, light-colored and shall have washable surfaces up to the highest level reached by splash or spray.
B. 
Exterior areas. The walking and driving surfaces of all exterior areas where food is served, such as drive-in restaurants, patio service, chuck-wagon service, and barbecues, shall be kept clean and free of debris and shall be properly drained so that water will not accumulate. Such areas shall be surfaced with concrete or asphalt or with gravel or similar material effectively treated to facilitate maintenance and to minimize dust.
C. 
Lighting. All areas in which food is prepared or stored or utensils are washed, handwashing areas, dressing or locker rooms, toilet rooms and garbage and rubbish storage areas shall be well lighted. During all cleanup activities, adequate light shall be provided in the area being cleaned and upon or around equipment being cleaned.
D. 
Ventilation. All rooms in which food is prepared or served or utensils are washed, dressing or locker rooms, toilet rooms, and garbage or rubbish storage areas shall be well ventilated. Ventilation hoods and devices shall be designed to meet the standard of the Pennsylvania Department of Health to prevent grease or condensate from dripping into food or onto food preparation surfaces. Filters, where used, shall be readily removable for cleaning or replacement. Ventilation systems shall comply with applicable state and local fire prevention requirements.
E. 
Dressing rooms and lockers. Adequate facilities shall be provided for the orderly storage of employees' clothing and personal belongings. Where employees routinely change clothes within the establishment, one or more dressing rooms or designated areas shall be provided for this purpose. Such designated areas shall be located outside of the food preparation, storage and the utensil washing and storage areas, provided that, when approved by the licensor, such an area may be located in a storage room where only completely packaged food is stored. Designated areas, as well as dressing rooms, shall be provided with lockers or other suitable facilities and shall be kept clean.
F. 
Miscellaneous. All parts of the establishment and its premises shall be kept neat, clean and free of litter, garbage and rubbish. Cleaning operations shall be conducted in such a manner as to prevent contamination of food and food-contact surfaces. None of the operations connected with a public eating or drinking place shall be conducted in any room used as living or sleeping quarters. Soiled linens, coats and aprons shall be kept in suitable containers until removed for laundering. No live birds or animals shall be allowed in any area used for the conduct of public eating or drinking place operations, provided that guide dogs accompanying blind persons may be permitted in dining areas.
G. 
Vacuum cleaning, wet cleaning, or other dustless methods of floor and wall cleaning shall be used; or dust-arresting sweeping compounds and push brooms shall be employed; and all such cleaning, except emergency floor cleaning, shall be done during those periods when the least amount of food is exposed, such as after closing or between meals.
H. 
To safeguard the health of the patrons, proprietors of temporary eating or drinking places shall comply with such requirements of the Borough of Clifton Heights as the Health Officer of said Borough deems necessary due to the unique character of such establishments.
Before work is begun in the construction, remodeling or alteration of an eating or drinking place where food is prepared, stored or served, or in the conversion of an existing establishment to an eating or drinking place, properly prepared plans and specifications shall be submitted to and approved by the licensor. The plans and specifications shall include, where applicable, data relating to the grounds, buildings, equipment, sewage disposal, water supply, refuse disposal and such other information as may be required by the licensor.