Chapter 8.12
FOOD HANDLING ESTABLISHMENTS—GENERAL REGULATIONS
Sections:
8.12.010 Floors and buildings.
8.12.080 Handwashing facilities.
8.12.090 Multi-use utensils, sinks, equipment.
8.12.130 Garbage and waste disposal.
8.12.150 Protection from contamination.
8.12.210 Cleanliness of employees.
8.12.220 Communicable disease.
8.12.230 Investigation of infection.
8.12.010 Floors and buildings.
A. The floors of all rooms in which food or beverage is stored, prepared, or handled, or in which utensils are washed, shall be kept clean and in good repair. The floors of all rooms in which food or beverage is prepared or utensils washed shall have a smooth, washable surface.
B. Buildings for housing any food handling establishment shall be of sufficient size and floor space to allow for the maintenance of proper sanitation after all equipment is installed. (Prior code § 9420)
8.12.020 Walls and ceilings.
The walls and ceilings of all rooms in which food or beverage is stored, prepared or handled shall be kept clean and in good repair. The walls and ceilings of all rooms in which food or beverage is prepared or utensils washed shall have a smooth washable surface. (Prior code § 9421)
8.12.030 Fly control.
All openings into the outer air from food handling establishments shall be effectively screened and doors shall be self-closing, unless other effective means approved by the advisory board are provided to prevent the entrance of flies. (Prior code § 9422)
8.12.040 Lighting.
All rooms in which food or beverage is stored, prepared, or served, or in which utensils are washed, shall be well lighted. (Prior code § 9423)
8.12.050 Ventilation.
All rooms in which food or beverage is stored, prepared or served or in which utensils are washed shall be well ventilated. (Prior code § 9424)
8.12.060 Water supply.
Hot and cold running water under pressure shall be accessible to all rooms in which food or beverage is prepared or utensils are washed. The water supply shall be adequate and a safe, sanitary quality. (Prior code § 9425)
8.12.070 Toilet facilities.
Separate toilet facilities for each sex shall be provided convenient to the employees or operators on the premises of food handling establishments. In public eating places the toilet facilities shall also be provided convenient to the public:
1. Toilet rooms shall not be less than eighteen square feet and not less than three feet in width. Anterooms shall not be less than three feet in width;
2. Toilet rooms shall not open directly into any room in which food or beverage, or utensils are handled or stored. The doors of all toilet rooms and anterooms shall be self-closing;
3. Toilet rooms shall be ventilated to the outside air and effectively screened against insects and free from rodents;
4. Toilet room floors shall be of cement, tile, laid on cement, vitrified brick, or other nonabsorbent material approved by the advisory board. (Prior code § 9426)
8.12.080 Handwashing facilities.
Adequate and convenient handwashing facilities shall be provided within or adjacent to toilet rooms, including running hot and cold water, soap, and approved sanitary towels or any other method approved by the advisory board in all food handling establishments. The use of a common towel is prohibited.
No employee or owner shall resume work in a food handling establishment after visiting the toilet without first washing his hands and legible signs shall be posted in each toilet room directing attention to this requirement. (Prior code § 9427)
8.12.090 Multi-use utensils, sinks, equipment.
All multi-use utensils and all show and display cases or windows, counters, shelves, tables, stoves, hoods, refrigerating equipment, utensils, or other equipment shall be kept clean and in good repair. All multi-use dishes and utensils, shall be kept free of breaks, corrosion, open seams, cracks, and chipped places. All public eating places after the effective date of this chapter shall be provided with at least a three compartment metal sink with metal drainboards, or an adequate dishwashing machine except where single service eating and drinking utensils are used exclusively. All other food handling establishments shall be provided with metal sink or sinks with metal drainboards and shall be adequate and suitable for each such establishment. All stoves or ranges installed in public eating places after the effective date of the ordinance codified herein shall be at least twelve inches distance from the wall except where the hood and stoves or ranges are of one integral part or where the hood and back wall metal flashing are tightly soldered or sealed to the stove or range to prevent grease and dirt from accumulating behind them. The temperature of all foods retained in the steam table or food warmer shall be maintained at a minimum of one hundred fifty degrees Fahrenheit. All steam tables shall be properly drained. (Prior code § 9428)
8.12.100 Dishwashing.
All except service eating and drinking utensils shall be thoroughly cleaned and then effectively subjected to one of the following approved bactericidal processes after each usage:
1. Immersion for at least one-half minute in clean, hot water at a temperature at least one hundred eighty degrees Fahrenheit;
2. Immersion for at least two minutes in a chlorine bath containing at least one hundred p.p.m. at all times of available chlorine if hypochlorites are used, or a concentration of equal bactericidal efficiency if chloramines are used;
3. All chemicals and methods to be used in the sanitizing process for dishes, glasses, and eating utensils shall be of a type and of a use or method approved by the health officer;
4. Drying cloths, if used, shall be clean and shall be used for no other purpose. No article, polish, or other substance containing any cyanide preparation or other poisonous material shall be used for the cleaning or polishing of utensils. (Prior code § 9429)
8.12.110 Utensil storage.
After washing and bactericidal treatment, utensils shall be handled in such manner as to prevent contamination. They shall be stored in a clean place protected from flies, dust, and other contamination. Single service utensils shall be purchased only in sanitary containers, shall be stored therein in a clean dry place until used, shall be handled in a sanitary manner, and shall be used only once. (Prior code § 9430)
8.12.120 Pure foods.
All food and beverage shall be clean, wholesome, free from spoilage, and be so prepared as to be safe for human consumption and shall comply with the provisions of the Health and Safety Code of the state relating to pure foods, adulteration and all portions pertaining thereto. (Prior code § 9432)
8.12.130 Garbage and waste disposal.
All wastes shall be properly disposed of, and all garbage and trash shall be kept in suitable, leakproof, nonabsorbent receptacles covered with close fitting lids. Garbage disposal units may be used for wet garbage. Receptacles into which waste products are emptied at frequent intervals shall not be required to have lids during such use. Such receptacles shall be thoroughly cleansed after emptying and before reuse. (Prior code § 9431)
8.12.140 Refrigeration.
Refrigeration for all perishable food in a food handling establishment shall be constantly maintained at fifty degrees Fahrenheit or lower except when being prepared or served and refrigeration shall be of a capacity so as to eliminate congestion of food and to provide for rapid cooling of all goods stored. All refrigerators shall be kept in a clean condition and in good repair at all times and drains in all walk-in refrigerators and/or refrigerated display cases installed after the effective date of this chapter shall be connected by air gap separation with the sewer; same to comply with the plumbing laws of the city. There shall be an accurate thermometer in each separate refrigeration unit. (Prior code § 9433)
8.12.150 Protection from contamination.
All food or beverage shall be so stored, displayed, dispensed, or served as to be reasonably protected from dust, dirt, flies, vermin, depredation and pollution by rodents, unnecessary handling, droplet infection, overhead leakage, or other contamination. (Prior code § 9434)
8.12.160 Animals.
No live animal, fowl, or aviary pets shall be kept or allowed in any room where food or beverage is prepared, stored, or served in any food handling establishment in any manner not approved by the health officer except that this section shall not apply to premises exclusively devoted to the slaughter of animals or fowl for food nor shall this section apply to dogs being used by the blind. (Prior code § 9435)
8.12.170 Rodents.
The premises of all food handling establishments shall be clean and free by all reasonable means of litter, rubbish, rodents, roaches, ants, flies, or other insects. (Prior code § 9436)
8.12.180 Living quarters.
No operation connected with the storage, sale, serving, or preparation of food or beverage in any food handling establishment shall be conducted in any room used as living or sleeping quarters. (Prior code § 9437)
8.12.190 Beds.
No couch, cot, bed, or other accessory which may be used for sleeping purposes shall be maintained or kept in any room in which food or beverage is stored, prepared, or handled. (Prior code § 9438)
8.12.200 Storage of clothing.
No owner or employee shall dress or undress in any room where food or beverage is prepared, sold, or served. He shall not leave or store his clothing therein. A suitable room or space shall be provided where employees may change and store their outer garments. Soiled linens, coats, and aprons shall be kept in containers provided for this purpose. (Prior code § 9439)
8.12.210 Cleanliness of employees.
All employees and owners while engaged in the preparation, sale or serving of food or beverage in any food handling establishment shall wear clean outer garments, shall keep their hands clean, and shall not expectorate or use tobacco in any form while so engaged. Female employees in a public eating place shall wear hair nets, caps, or other suitable covering which confine the hair. (Prior code § 9440)
8.12.220 Communicable disease.
No person shall be employed in any food handling establishment who, in the opinion of the health officer having jurisdiction, is affected with, or a carrier of, any disease in a stage which is likely to be communicable to persons exposed as a result of the affected employee’s normal duties of a food or beverage handler. (Prior code § 9441)
8.12.230 Investigation of infection.
When a complaint or information as to the possibility of a transmission of infection from any employee or owner is presented to the health officer, he shall investigate, and may, after investigation, require, in writing, any or all of the following measures:
1. The immediate exclusion of such employee or owner from the food handling establishment by the health officer;
2. The immediate closing of the food handling establishment until no further danger of disease outbreak exists in the opinion of the health officer;
3. Adequate medical examination of the owner, employee, and his co-employees, with such laboratory examination as may be indicated; or should such examination or examinations be refused, then the immediate exclusion of the refusing owner, employee, or co-employee from that or any other food handling establishment until an adequate medical or laboratory examination shows that he is not affected with or a carrier of any disease in a communicable form. (Prior code § 9442)