Sec. 50-169. - Toilet facilities.
Sec. 50-170. - Lavatory facilities.
Sec. 50-171. - Garbage and refuse.
Sec. 50-172. - Insect and rodent control.
Secs. 50-173—50-185. - Reserved.
(a)
Potable water. Enough potable water for the needs of the food service establishment shall be provided from a source constructed and operated according to law.
(b)
Transportation. All potable water not provided directly by pipe to the food service establishment from the source shall be transported in a bulk water transport system and shall be delivered to a closed water system. Both of these systems shall be constructed and operated according to law.
(c)
Bottled water. Bottled and packaged potable water shall be obtained from a source that complies with all laws and shall be handled and stored in a way that protects it from contamination. Bottled and packaged potable water shall be dispensed from the original container.
(d)
Water under pressure. Water under pressure at the required temperatures shall be provided to all fixtures and equipment that use water.
(e)
Steam. Steam used in contact with food or food contact surfaces shall be free from any materials or additives other than those specified in 21 CFR 173.310.
(Code 1970, § 11-90; Ord. No. 80-24, §§ 6.1—6.5, 9-23-80)
All sewage from a food service establishment, including liquid waste, shall be disposed of by a public sewer system or by a sewage disposal system constructed and operated according to law. Non-water-carried sewage disposal facilities are prohibited, except as permitted by subsection 50-221(b), pertaining to temporary food service establishments, or as permitted by the regulatory authority in remote areas or because of special situations.
(Code 1970, § 11-91; Ord. No. 80-24, § 6.6, 9-23-80)
(a)
Generally. Plumbing in a food service establishment shall be sized, installed and maintained according to law. There shall be no cross connection between the potable water supply and any nonpotable or questionable water supply or any source of pollution through which the potable water supply might become contaminated.
(b)
Nonpotable water system. A nonpotable water system is permitted only for purposes such as air conditioning and fire protection and only if the system is installed according to law and the nonpotable water does not contact, directly or indirectly, food, potable water, equipment that contacts food or utensils. The piping of any nonpotable water system shall be durably identified so that it is readily distinguishable from piping that carries potable water.
(c)
Backflow. The potable water system shall be installed to preclude the possibility of backflow. Devices shall be installed to protect against backflow and backsiphonage at all fixtures and equipment where an air gap at least twice the diameter of the water supply inlet is not provided between the water supply inlet and the fixture's flood level rim. A hose shall not be attached to a faucet unless a backflow prevention device is installed.
(d)
Grease traps. If used, grease traps shall be located to be easily accessible for cleaning.
(e)
Garbage grinders. If used, garbage grinders shall be installed and maintained according to law.
(f)
Drains. Except for properly trapped open sinks, there shall be no direct connection between the sewer system and any drains originating from equipment in which food, portable equipment or utensils are placed. When a dishwashing machine is located within five feet of a trapped floor drain, the dishwasher waste outlet may be connected directly on the inlet side of a properly vented floor drain trap if permitted by law.
(Code 1970, § 11-92; Ord. No. 80-24, §§ 6.7—6.12, 9-23-80)
Sec. 50-169. - Toilet facilities.
(a)
Toilet installation. Toilet facilities in a food service establishment shall be installed according to law, shall be the number required by law, shall be conveniently located and shall be accessible to employees at all times.
(b)
Toilet design. Toilets and urinals shall be designed to be easily cleanable.
(c)
Toilet rooms. Toilet rooms shall be completely enclosed and shall have tightfitting, self-closing, solid doors, which shall be closed except during cleaning or maintenance, except as provided by law.
(d)
Toilet fixtures. Toilet fixtures shall be kept clean and in good repair. A supply of toilet tissue shall be provided at each toilet at all times. Easily cleanable receptacles shall be provided for waste materials. Toilet rooms used by women shall have at least one covered waste receptacle.
(Code 1970, § 11-93; Ord. No. 80-24, §§ 6.13—6.16, 9-23-80)
Sec. 50-170. - Lavatory facilities.
(a)
Installation. Lavatory facilities in a food service establishment shall be installed according to the following:
(1)
Lavatories shall be at least the number required by law, shall be installed according to law and shall be located to permit convenient use by all employees in food preparation areas and utensil-washing areas.
(2)
Lavatories shall be accessible to employees at all times.
(3)
Lavatories shall also be located in or immediately adjacent to toilet rooms or vestibules. Sinks used for food preparation or for washing equipment or utensils shall not be used for handwashing.
(b)
Faucets. Each lavatory shall be provided with cold running water.
(c)
Supplies. A supply of handcleaning soap or detergent shall be available at each lavatory. A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory. Common towels are prohibited. If disposable towels are used, easily cleanable waste receptacles shall be conveniently located near the handwashing facilities.
(d)
Maintenance. Lavatories, soap dispensers, hand-drying devices and all related fixtures shall be kept clean and in good repair.
(Code 1970, § 11-94; Ord. No. 80-24, §§ 6.17—6.20, 9-23-80)
Sec. 50-171. - Garbage and refuse.
Handling of garbage and refuse at a food service establishments shall be in compliance with the following:
(1)
Containers.
a.
Garbage and refuse shall be kept in durable, easily cleanable, insectproof and rodentproof containers that do not leak and do not absorb liquids. Plastic bags and wet-strength paper bags may be used to line these containers, and they may be used for storage inside the food service establishment.
b.
Containers used in food preparation and utensil-washing areas shall be kept covered after they are filled.
c.
Containers stored outside the establishment and dumpsters, compactors and compactor systems shall be easily cleanable, shall be provided with tightfitting lids, doors or covers and shall be kept covered when not in actual use. In containers designed with drains, drain plugs shall be in place at all times, except during cleaning.
d.
There shall be a sufficient number of containers to hold all the garbage and refuse that accumulates.
e.
Soiled containers shall be cleaned at a frequency to prevent insect and rodent attraction. Each container shall be thoroughly cleaned on the inside and outside in a way that does not contaminate food, equipment, utensils or food preparation areas. Suitable facilities, including hot water and detergent or steam, shall be provided and used for washing containers. Liquid waste from compacting or cleaning operations shall be disposed of as sewage.
(2)
Storage.
a.
Garbage and refuse on the premises shall be stored in a manner to make them inaccessible to insects and rodents. Outside storage or unprotected plastic bags or wet-strength paper bags or baled units containing garbage or refuse is prohibited. Cardboard or other packaging material not containing garbage or food wastes need not be stored in covered containers.
b.
Garbage and refuse storage rooms, if used, shall be constructed of easily cleanable, nonabsorbent, washable materials; shall be kept clean; shall be insectproof and rodentproof; and shall be large enough to store the garbage and refuse containers that accumulate.
c.
Outside storage areas or enclosures shall be large enough to store the garbage and refuse containers that accumulate and shall be kept clean. Garbage and refuse containers, dumpsters and compactor systems located outside shall be stored on or above a smooth surface of nonabsorbent material, such as concrete or machine-laid asphalt, that is kept clean and maintained in good repair.
(3)
Disposal.
a.
Garbage and refuse shall be disposed of often enough to prevent the development of odor and the attraction of insects and rodents.
b.
Where garbage or refuse is burned on the premises, it shall be done by controlled incineration that prevents the escape of particulate matter in accordance with law. Areas around incineration facilities shall be clean and orderly.
(Code 1970, § 11-95; Ord. No. 80-24, §§ 6.21—6.23, 9-23-80)
Sec. 50-172. - Insect and rodent control.
(a)
Generally. Effective measures intended to minimize the presence of rodents, flies, cockroaches and other insects on the premises of a food service establishment shall be utilized. The premises shall be kept in such condition as to prevent the harborage or feeding of insects or rodents.
(b)
Openings. Openings to the outside shall be effectively protected against the entrance of rodents. Outside openings shall be protected against the entrance of insects by tightfitting, self-closing doors, closed windows, screening, controlled air currents or other means. Screen doors shall be self-closing, and screens for windows, doors, skylights, transoms, intake and exhaust air ducts and other openings to the outside shall be tightfitting and free of breaks. Screening material shall not be less than 16 mesh to the inch.
(Code 1970, § 11-96; Ord. No. 80-24, §§ 6.24, 6.25, 9-23-80)