[Code 1962, § 13-18]
All restaurants in the City shall comply with the provisions
of this division.
[Code 1962, § 13-37]
The surroundings of all restaurants shall be kept clean and
free of litter or rubbish.
[Code 1962, § 13-19]
The floors of all restaurants shall be of such construction
as to be easily cleaned, shall be smooth, and shall be kept clean
and in good repair.
[Code 1962, § 13-20]
The walls and ceilings of all restaurants shall be kept clean
and in good repair, the kitchens finished in light color; and the
walls of kitchens and washrooms shall have a smooth, washable surface
up to the level reached by splash or spray.
[Code 1962, § 13-21]
If lighting or window space in a restaurant is less than 10%
of the floor area, its equivalent in artificial light shall be provided.
[Code 1962, § 13-22]
All restaurants shall be well ventilated. Exhaust fans and metal
hoods over ranges, equipped with ventilators, must be provided when
necessary to prevent odors and condensation and to promote cleanliness.
[Code 1962, § 13-24]
Any water used at a restaurant shall be running water under
pressure, properly located, constructed and operated, and shall be
easily accessible, adequate and of an approved sanitary quality.
[Code 1962, §§ 13-23, 13-25, 13-26]
(a)
Adequate, approved toilet facilities shall be provided for patrons
and employees at restaurants. Toilets shall be entirely separate and
apart from any room used for the manufacture, storage or handling
of food products, and patrons shall not be permitted to gain access
to toilets by passing through kitchens. Flush toilets used in any
restaurant shall be provided with tight, self-closing doors, and all
new construction shall be vestibuled or properly shielded, and toilets
shall be connected to an approved sewerage system or approved septic
tank system.
(b)
The walls, floors, seats and commodes of restaurant toilet rooms
shall be clean, and a supply of toilet paper must be provided.
(c)
Adequate hand-washing facilities shall be provided at all restaurants,
including approved stationary wash basins, hot and cold running water
under pressure, soap and individual or single-service towels for patrons
and employees. Hand-washing signs shall be posted in each toilet room
used by employees and patrons.
(d)
Restaurants serving only beverages and ice cream and short-order
and itinerant restaurants shall not be required to provide hand-washing
and toilet facilities for patrons, but this provision shall not apply
to places serving beer for on-premises consumption.
[Code 1962, § 13-32]
Drains and waste pipes from floors, wash sinks, soda fountains,
iceboxes and similar equipment at a restaurant shall be of sufficient
size, well trapped and in a good state of repair.
[Code 1962, § 13-28]
All eating and cooking utensils, show and display cases, windows,
counters, shelves, tables, refrigerating equipment, sinks and other
equipment or utensils used in connection with the operation of a restaurant
shall be so constructed as to be easily cleaned and shall be kept
clean and in good repair.
[Code 1962, §§ 13-29, 13-30]
(a)
Adequate facilities shall be provided and maintained at all restaurants
for the washing, rinsing and bactericidal treatment of all eating
and drinking utensils, each to be a separate and distinct operation.
Adequate facilities shall be an approved detergent, hot and cold running
water, an approved stationary three-compartment sink and drainboards,
an adequate number of approved dish baskets or, in lieu of a three-compartment
sink, an approved mechanical dishwashing machine may be used.
(b)
After utensils at a restaurant have been washed and rinsed, they
shall be submerged in hot water at 170° F., or more, for at least
two minutes, or submerged in a chlorine solution, containing not less
than 50 parts per million of residual chlorine, for at least two minutes.
Where mechanical dishwashing methods are used, the operation of the
machine, temperature of wash and rinse waters and retention of dishes
in the machine shall meet the approval of the State Health Commissioner.
(c)
The practice of drying eating and drinking utensils with a towel
shall not be permitted in a restaurant.
(d)
Nothing contained in this section shall be construed as preventing
the use of any other equipment or process which has been demonstrated
as of at least equal efficiency as that provided for in this section
and which is approved by the State Health Commissioner.
[Code 1962, § 13-38]
No article, polish or other substance containing any cyanide
preparation or other poisonous material shall be used for the cleansing
or polishing of eating or cooking utensils in a restaurant.
[Code 1962, § 13-31]
After bactericidal treatment, no utensil shall be stored in
a restaurant except in a clean, dry place protected from flies, dust
or other contamination; and no utensil shall be handled except in
such manner as to prevent contamination as far as practicable. Single-service
utensils shall be purchased only in sanitary containers and shall
be stored therein in a clean, dry place until used.
[Code 1962, § 13-35]
All food and drink shall be so stored and displayed in a restaurant
as to be protected from dust, flies, vermin, handling, droplet infection,
overhead leakage and other contamination. No animals or fowl shall
be kept or allowed in any room in which food or drink is prepared
or stored.
[Code 1962, §§ 13-27, 13-35]
[Code 1962, § 13-40]
Methods used for control of vermin and rodents shall be effective
at all restaurants.
[Code 1962, § 13-33]
Refrigerators, iceboxes and similar equipment used in a restaurant
shall be of adequate size to store all perishable food, constructed
of materials that will permit thorough cleaning, shall be properly
drained and ventilated, shall be equipped with a thermometer and kept
at a temperature of 50° F., or lower, at all times, except during
periods of defrosting. The floors, walls, ceilings, racks, hooks and
pipes of such equipment shall be kept clean. Drains from iceboxes
shall not be connected directly to a sewer, but shall drain into an
open fixture.
[Code 1962, § 13-39]
All tables used at restaurants shall be properly constructed
of materials that can be thoroughly and easily cleaned. All table
tops shall be of nonabsorbent material when deemed necessary by the
state health commissioner. Table covers, napkins and the like shall
be clean and all shelves shall be clean, free of unnecessary articles
and neatly arranged. All napkins shall be discarded or laundered after
each usage.
[Code 1962, § 13-37]
None of the operations connected with a restaurant shall be
conducted in any room used for domestic purposes.
[Code 1962, § 13-32]
All wastes produced or accumulated at a restaurant shall be
properly disposed of and all garbage and trash shall be kept in suitable
covered receptacles, in such manner as not to become a nuisance.
[Code 1962, § 13-34]
Only approved or graded milk and cream shall be used or served
in a restaurant.
[Code 1962, § 13-36]
All restaurant employees shall wear clean outer garments and
shall keep their hands clean at all times while engaged in handling
food, drink, utensils or equipment.
[Code 1962, § 13-37]
Adequate lockers or dressing rooms shall be provided at restaurants
for employees' clothing. Soiled linens, coats and aprons shall
be kept in containers provided for this purpose.
[Code 1962, § 13-41]
Notice shall be sent to the Health Officer immediately by the
owner or manager of a restaurant, or by the employee concerned, if
the manager or any employee, or any member of the household of any
manager or employee, contracts any infectious, contagious or communicable
disease or has a fever, a skin lesion or eruption, a cough lasting
more than three weeks or any other suspicious symptoms. It shall be
the duty of any such employee to notify the owner or manager of the
restaurant immediately when any of such conditions exist. If neither
the manager nor the employee concerned give the Health Officer immediate
notice as required herein when any of such conditions occur, they
shall be held jointly and severally to have violated this section.
[Code 1962, § 13-42]
Each restaurant employee shall furnish such information and
laboratory specimens and submit to such physical examination as the
Health Officer may require; and when suspicion arises as to the possibility
of transmission of infection from a restaurant employee, the Health
Officer is authorized to require any or all of the following measures:
(1)
The immediate exclusion of the employee from all restaurants.
(2)
The immediate closing of the restaurant concerned until no further
danger of disease outbreak exists, in the opinion of the Health Officer.
(3)
Adequate medical examinations of the employee and of his associates,
with such laboratory examinations as may be indicated.
[Code 1962, §§ 13-43, 13-44]
(a)
Because of the impracticability of requiring for temporary eating
and drinking establishments the same standards in equipment, buildings
and some facilities as are required of permanent establishments, such
temporary eating and drinking establishments are Classified and defined
as itinerant restaurants and shall be subject to sanitation standards
established for itinerant restaurants.
(b)
The Health Officer or his authorized agent shall approve an itinerant
restaurant only if it complies with the following minimum sanitation
requirements:
(1)
It shall be located in clean surroundings and kept in a clean and
sanitary condition.
(2)
It shall be so constructed and arranged that food, drink, utensils
and equipment will not be exposed to insects or to dust or other contamination.
(3)
Only food and drink which is clean, wholesome, and free from adulteration
shall be sold or served.
(4)
An adequate supply of water of approved sanitary quality shall be
easily available and used for drinking and for cleaning utensils and
equipment.
(5)
If multiuse utensils are used in the serving of food or drink, they
shall be thoroughly washed with hot water and a satisfactory detergent
and effectively subjected to an approved bactericidal process after
each use and so handled and kept as to be protected from contamination.
(6)
Adequate provision shall be made for refrigeration of perishable
food and drink. Ice used in or with food or drink shall be from a
source approved by the Health Officer and so handled as to avoid contamination.
(7)
Garbage and refuse shall be kept in tightly covered watertight containers
until removed and shall be disposed of in a place and manner approved
by the Health Officer. Dishwasher and other liquid waste shall be
so disposed of as not to create a nuisance.
(8)
No person suffering from any disease transmissible by contact or
through food or drink or who is carrier of the germs of such a disease
shall be employed in any capacity.
(9)
Adequate and satisfactory toilet and hand-washing facilities shall
be readily accessible to employees. No person engaged in the handling
or serving of food or drink shall return to his work, after using
the toilet, without first thoroughly washing his hands.
(c)
Upon failure of any person maintaining or operating an itinerant
restaurant, after warning, to comply with any of the requirements
of this section, it shall be the duty of the Health Officer summarily
to forbid the further sale or serving of food or drink therein. Any
person continuing to sell or serve food or drink in such a restaurant
after being so forbidden shall be guilty of a misdemeanor.
