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.
