Chapter 8.16 FOOD HANDLING ESTABLISHMENTS

All buildings shall be designed so that there shall be adequate working area exclusive of equipment to: properly do the dishwashing, prepare and serve food, store supplies, and conduct other operations in the carrying on of the business. All supplies shall be stored inside a building in an adequate storage area which is well lighted and ventilated. (Prior code § 9443)

8.16.020 Floors.

Food preparation and machine dishwashing floor areas shall be of smooth, sound concrete, terrazo, ceramic tile, quarry tile, magnesite, or other approved material and should have a baseboard of similar material at least six inches in height. The floors in every food preparation room or area, should be sloped to floor drains so the entire floor can be flushed with hot water or steam.

Other floor areas shall be of smooth, sound, easily cleanable material.

All floor surfaces under this section shall further comply with approved list of materials as shown on “Plan Check List” of Materials for Food Handling Establishments under Appendix A, Sections I, II, III, IV, V, VI, and VII. (Prior code § 9444)

8.16.030 Walls and ceilings.

A. Food preparation and machine dishwashing areas. The walls and ceilings shall be of sound, smooth material fitted tight with smooth sealed joints and be painted with light colored, washable enamel paint. Glazed or ceramic tile may be substituted. No wall paper or other absorbent material is allowed including acoustic tile unless approved by the restaurant advisory board.

B. The walls in the proximity of sinks, mixers, stoves, ranges or other equipment where water, grease, or other matter is likely to be splashed on the walls shall be flashed with metal, tile, or at the discretion of the health officer, other approved impervious material of sufficient height to thoroughly protect the walls. (Prior code § 9445)

8.16.040 Food retail sales areas.

Food retail sales areas of groceries, markets, bakeries and other such food handling establishments shall be of sound, smooth material and painted with easily cleanable paint, oil, varnish or other like sealer:

1. Studs, joists or rafters shall not be exposed in food preparation, bakery, meat, grocery, utensil washing, or toilet areas. Studs, joists or rafters may be exposed in other areas if they are suitably finished and kept clean and in good repair;

2. All walls and ceiling surfaces under this section shall further comply with approved list of materials as shown on “Plan Check List” of Materials for Food Handling Establishments under Appendix A-I, III, IV, V, VI, and VII. (Prior code § 9446)

8.16.050 Screens and fly control.

A. All openings into outer air of rooms in which food is prepared, served, sold or stored shall be effectively screened with wire screen of not coarser than sixteen inch mesh; screen doors to the outer air shall open outward only and shall be self-closing. Other methods of fly control approved by the advisory board may be substituted;

B. Fly fans or air blowers of sufficient size and air power to prevent the entrance of flies, and which are approved by the advisory board, may be substituted at window and door openings in lieu of screen;

C. Where doors are fitted with heavy duty door closers or operated by self-closing electrical devices approved by the advisory board, they are acceptable at door entrances in lieu of screen doors. (Prior code § 9447)

8.16.060 Lighting.

Provide not less than ten foot candle intensity around all working surfaces and in all food preparation rooms or areas in which dishes and utensils are washed and sanitized. All other areas shall have sufficient light to facilitate effective cleaning. If natural light is utilized, window areas shall be at least ten percent of floor area. (Prior code § 9448)

8.16.070 Ventilation.

A. Ventilation shall be sufficient to keep establishment free from odors, fumes, smoke or condensation. Stoves, grills, soup kettles, ovens, donut and potato friers, etc., shall be hooded and vented to the outside, with forced draft ventilation. (See Section 5110 of the 1961 issue of the Uniform Building Code for proper interpretation of this section.)

B. Hoods used for ventilation over ranges, grills, and other frying equipment should extend at least six inches over ends and front sides of equipment. (Prior code § 9449)

8.16.080 Water supply.

A. Every place of business handling foods or beverage for human consumption shall have hot and cold running water to every sink, slopsink, dishwasher and any fixture used for cleaning purposes installed after the effective date of this chapter;

B. Hot water heaters hereafter installed in public eating places shall be not less than thirty gallon capacity. In all food handling establishments, the hot water supply shall be sufficient to thoroughly clean all food equipment. (Prior code § 9450)

8.16.090 Toilet facilities.

A. Separate toilet facilities for each sex shall be provided convenient to the employees on the premises. Toilet rooms shall be separated from other portions of the restaurant by tight-fitting, self-closing doors. Handwashing facilities installed after effective date of this chapter shall be provided within or adjacent to toilet rooms, including a handwashing basin and an adequate supply of running hot and cold water, soap, single service towels or other method approved by the advisory board. They shall be well lighted and ventilated to the outside. All inside toilet rooms shall have at least one hundred forty-four square inch vent opening or equivalent vent pipe to the outer air or an approved, mechanically operated fan working off the toilet room light switch, exhausting air from through at least an eight inch pipe or its equivalent in area, to the outer air.

B. Toilet rooms shall not be less than eighteen square feet nor less than three feet in clear width. Vestibule rooms shall not be less than three feet in width. In the interpretation of this section, all urinals shall be considered the same as a toilet.

C. No food products, clothing or any other articles shall be stored in a toilet room. No food products shall be stored in a vestibule.

D. All floors, walls and ceiling surfaces shall comply to approved list of materials as shown on “Plan Check List” of Material Food Handling Establishments under Appendix A-II. (Prior code § 9451)

8.16.100 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, 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 § 9452)

8.16.110 Multi-use utensils—Sink equipment.

A. All surfaces with which food or drink comes in contact shall consist of a smooth, impervious, easily cleanable material, and shall be in good repair, free of breaks, open seams, cracks, chipped places and corrosion. All counters or tables other than hardwood on which food preparation equipment or cooking equipment is used shall be covered with an impervious surface such as stainless steel or other approved metals, masonite, formica and other approved material which shall be tight fitting and properly sealed to the table or counter with tight, smooth, cleanable edge.

B. All display cases, counters, shelves, tables, refrigeration equipment, stoves, hoods, mixers, meat grinders and other equipment shall be constructed as to be easily cleaned and in good repair.

C. No utensils containing or plated with cadmium or lead may be used; however, solder containing lead may be used for jointing.

D. All knife racks and cutlery holders shall be of hardwood, plastic, metal, or other approved material, and shall be so constructed that they may be easily dismantled and cleaned.

E. All cutting boards used on food preparation units shall be of hardwood and shall be removable, if necessary, for cleaning and shall be free of cracks and crevices and shall have smooth finished surfaces on both sides.

F. No tin can or other like container shall be used for the purpose of cooking, preparing or storage of any food or foodstuffs, with the exception of any food stored in its original container.

G. Space behind equipment units: Equipment other than readily movable equipment shall be installed flush to the wall with the space closed and sealed; or sufficiently unobstructed space from the rear wall to the back of such equipment shall be provided to permit cleaning of the area behind the equipment. The space between adjoining units or between the side of a unit and the adjacent wall shall be sealed, unless there is sufficient space in such instances to allow ready and thorough cleaning between, behind, and beside all such equipment.

H. Equipment used for the purpose of holding or keeping food or utensils warm shall be of a design, and so constructed so as to minimize shelter for vermin and dirt and must be kept clean of food particles, debris, or accumulated spillage of food material. This type of equipment should keep food stored therein at a temperature of one hundred fifty degrees Fahrenheit or higher at all times. Installed units requiring a warm water bath should be equipped with an overflow at the required water level to an approved sewer connection which conforms to the city building code.

I. All stoves or ranges installed in public eating places after the effective date of this chapter shall be at least twelve inches distance from the wall except where the hood and stoves or ranges are 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. (Prior code § 9453)

8.16.120 Sinks.

A. In public eating places except where single service eating and drinking utensils are used exclusively, a general purpose sink for hand dishwashing operations shall be of at least three compartments, each not less than sixteen inches by fourteen inches deep. All such sinks shall be of metal construction with metal drainboards on each end at least eighteen inches in length with splash backs against any wall in contact, of sufficient height to protect wall. Drainboards shall be corrugated metal (not less than three and thirty-two hundredths corrugation). Metal or plastic drain racks may be provided to expedite dish drying and to prevent slippage of glasses and other utensils. In larger operations, where one sink is not adequate or where dishwashing machines are in use, a pot sink of sufficient size to cleanse and sanitize cooking utensils shall be installed. These sinks shall conform to the requirements for general purpose sinks except that at the discretion of the health officer, one drainboard may be deleted and need not be corrugated. Where single service eating and drinking utensils are used exclusively, an approved sink shall be provided for cleaning up purposes.

B. Sliding drainboards, if installed over a food compartment, shall be so constructed as to prevent seepage or overflow of water or other foreign material into the food compartment it is designed to protect.

C. Splash backs on all sinks shall be formed as an integral part of the sink and drainboards, and top of splash back shall have a turned backflange if not flush with wall of forty-five degree angle extending to the wall.

D. Bar sinks shall be of at least three compartments all heavy metal welded construction, with at least one drainboard on each and not less than eighteen inches in length, one of which shall be corrugated (corrugations of drainboards shall not be less than three and thirty-two hundredths inches deep). One drainboard may, at the discretion of the health officer, be deleted if the sink is a replacement. Sink compartments to be at least ten inches by fifteen inches by nine inches deep with overflow pipes for each compartment. All corners of sinks shall be rounded, and a separate container should be provided for wastes from bar drinks which could drain directly into overflow pipe of the sink. Hot and cold running water shall be provided to all sinks.

E. 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.

F. No towels, rubber mats, sacking, or other absorbent material may be used on drainboards at any time. (Prior code § 9454)

8.16.130 Dishwashing.

A. The installation of all restaurant dishwashing equipment shall include facilities for proper scraping or precleaning of dishes and should include an effective prerinse or preflush device which will remove all gross soil.

B. Hand dishwashing performed in a three compartment sink where chlorine or other approved bactericidals are used as sanitizers shall be set up as follows: after thorough scraping and prerinsing, dishes, glasses, and other eating utensils shall be washed in the first compartment of sink with water temperature maintained at one hundred twenty degrees Fahrenheit and containing soap or detergent. The second compartment of the sink shall contain the clear hot water rinse. The chlorine and bactericidal solution shall be maintained in the third compartment of the sink.

C. Chemical sanitizing processes. 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. The following chemical treatment, method or use, and test procedure of strength of solution have been approved by the health officer for sanitizing purposes:

1. Chlorine compounds: Immersion in lukewarm or cold chlorine bath containing at least one hundred p.p.m. of available chlorine if hypochlorites are used or a concentration of two hundred p.p.m. if chlorine T are used, for a period of two minutes at pH of greater than seven and eight tenths. The test for chlorinate strength of solution shall be outlined in Appendix B;

2. Quaternary ammonium compounds used in sanitizing process shall consist of alkyl dimethyl benzyl ammonium chloride (Group R) and all other types (Group H) including methyldodecyl, benzyl, trimelhyl, ammonium chloride, Hyamine 2744, Hyamine 1622 (Santi tabs);

Immersion in lukewarm or cold quaternary bath at least two hundred p.p.m. of available chemical for a period of at least two minutes. Test procedure for testing quarternary ammonium solutions shall be by the use of test tabs with five m.l. of solution for Group R and seven m.l. of solution for Group H to test for two hundred p.p.m. (See color comparison chart for p.p.m.) Appendix B.

D. Each public eating place shall be equipped with test procedure and equipment to test whatever chemical sanitizing agent is being used for sanitizing purposes within the establishment. The operator shall be familiar with the type of chemical in use and its method of application.

E. Hand dishwashing, as performed in a two compartment sink where hot water immersion is used as a sanitizer, the sink shall be equipped with proper thermometers and an adjustable or automatic gas burner or other device approved by the advisory board so the wash water temperature can be maintained at one hundred twenty degrees Fahrenheit and the rinse water at one hundred eighty degrees Fahrenheit, so above temperatures can be maintained. Provide hardwood or metal baskets with long handles for immersing dishes in the sanitizing rinse water for not less than one-half minute. Water in both compartments of sink must be changed during operation as often as is found necessary to keep reasonably clean.

F. Dishwashing machines shall be installed so that the facilities include heating equipment to supply an adequate amount of hot water of at least one hundred forty degrees Fahrenheit at all times during washing, and hot water of at least one hundred eighty degrees Fahrenheit in amounts sufficient to satisfy the maximum demands of the machine for the final rinse. Where it is impossible to maintain one hundred eighty degrees Fahrenheit final rinse water, a booster heater shall be installed between the general hot water system and the one hundred eighty degrees Fahrenheit final rinse section of the machine. All dishwashing machines shall have thermometers installed on the washing compartment and rinseline. The thermometers shall be accurate and kept in good working order.

G. Dishwashing machines must be kept clean and in good working order. Periodic inspection and cleaning of wash and rinse sprays are essential to continue satisfactory operation, and these parts of the machines should, therefor, be readily accessible for inspection and cleaning. The wash tank water should be changed during operation as often as is found necessary to keep reasonably clean.

H. Detergents and soaps. Detergents and soaps, whether liquid or powder, shall be added in accordance with the instructions of the manufacturer.

I. Detergents and soaps—Labeling. All vendors supplying any food handling establishment with detergents or soaps shall certify to the health officer that all labels pertaining to said merchandise are true and correct. All containers shall be labeled and shall contain the following:

1. For liquid detergents and soaps;

Percent of active ingredients,

Percent of inert or filler material,

Percent of vehicle as liquid. If water is the vehicle, it shall be so designated;

2. For powder detergents and soaps;

Percent of active ingredients,

Percent of inert ingredients, pacific crystals, salt cake and soda ash, etc.

3. The recommended dosage of detergent or soap per unit of water. The ingredients shall be shown on the label in letters at least three-eighths inches in height. If the use of smaller letters is requested, the advisory board shall then review the label. (Prior code § 9455)

8.16.140 Utensil storage.

A. Pots and pans. Shall be stored at least twelve inches above floor, either on shelves or hung from hooks on wall or from overhead racks.

B. Dishes. Shall be stored at least eighteen inches above floor. If stored in closed cupboards or other approved container, they may at the discretion of the health officer be stored at a lower elevation.

C. Glasses and cups should be stored, inverted, on racks, counters, or shelves that can be easily cleaned, the construction of which should be either of metal, glass, formica, or other impervious material. No towels, cloths, oilcloth, paper, etc. may be used on top of such racks, counters or shelves to be used for this purpose.

D. Silverware. Shall be stored in trays constructed of metal or other approved materials. Knives, forks, and spoons shall be separated and so placed that handles may be readily grasped. Where upright containers are used, they shall be stored so the cutting surfaces of knives and eating surfaces of forks and spoons are placed downward. (Prior code § 9456)

8.16.150 Garbage and waste disposal.

A. All garbage shall be kept in suitable, leakproof, approved metal or plastic receptacles covered with closefitting lids. Receptacles shall be kept covered with lids at all times with the exception of when in immediate use in kitchen or food preparation rooms. Garbage receptacles shall be washed with hot water or cleaned with steam after each time they are emptied. A garbage receptacle washing room with concrete floor or a concrete platform, equipped with floor drain and hot and cold water hose connections, is recommended for all public eating places and food handling establishments having a considerable quantity of garbage. A ratproof, flyproof and well lighted garbage receptacle storage room with a concrete floor and a floor drain is recommended.

B. All garbage, trash, and other waste material shall be removed from the premises as frequently as may be necessary to prevent nuisance, unsightliness, drawing of flies and disposed of in a manner approved by the health officer. (Prior code § 9457)

8.16.160 Pure foods.

A. All food and drink 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 State Health and Safety Code relating to pure foods, adulteration, etc.

B. All milk fluid, milk products, ice cream, frozen custard, sherbet, ices, and similar frozen desserts served shall be from sources approved by the health officer. All milk shall be served in the original container or from an approved milk dispensing device.

C. All foods shall be from an approved source. (Prior code § 9458)

8.16.170 Refrigeration.

A. All readily perishable food and beverage shall be kept at or below fifty degrees Fahrenheit except when being prepared or served. This shall include all custard-filled and cream-filled pastries, milk and milk products, egg products, meat, fish, shellfish, gravy, poultry stuffing, and sauces, dressing and salads containing meat, fish, eggs, or milk or milk products.

B. All cooked food products, when not held for immediate service, shall be cooled as rapidly as possible to a temperature not exceeding fifty degrees Fahrenheit and held at that temperature. They may be cooled by running cold water or be refrigerated after reaching a temperature of one hundred fifty degrees Fahrenheit. Hot foods, when cooled in a refrigerator, should be stored so that the bulk is such as to readily permit the transfer of heat from the entire mass. They should be placed first in shallow containers until cooled. Large containers such as three to ten gallon pots should not be used to cool foods in refrigerators.

C. Cooked foods of animal origin and food mixtures containing protein which are not held at one hundred fifty degrees Fahrenheit shall be cooled as rapidly as possible to a temperature not exceeding fifty degrees Fahrenheit and held at that temperature. Leafy vegetables and foods of a very low protein content may be held for short periods (up to two hours) at room temperature of sixty degrees Fahrenheit to ninety degrees Fahrenheit. In addition, all cooked protein sandwich fillings such as minced foods, sliced meats, poultry, meats, seafoods, egg salad mixtures, and other highly perishable foods that are prepared to be served and are not kept hot while being served, shall be refrigerated at fifty degrees Fahrenheit or less during the storage period prior to being served. This includes all sandwiches containing such foods or food mixtures.

D. Waste water from refrigeration equipment shall be properly disposed of according to all local plumbing ordinances, enforced by the building department.

E. Accurate Fahrenheit thermometers shall be provided in all refrigerators and refrigerated display cases. All produce and fish market refrigerator floors should be of cement and sloped to a drain in floor. Where iced foods, such as poultry, fish, etc., are stored in meat or other refrigerators where sawdust is kept on floors, a suitable container for such foods of either metal or concrete, with a proper drain should be installed. (Prior code § 9459)

8.16.180 Protection from contamination.

A. All food, beverage, and food ingredients shall be stored or displayed in such manner as to be protected from dust, flies, vermin, unnecessary handling, droplet infection, overhead leakage and condensation, sewage backflow and other contamination. Evidence of the presence of rodents, roaches, ants, and other vermin shall be considered as a violation of this section. Food, beverage, or food ingredients shall not be prepared beneath exposed overhead sewer, water, gas, or drain pipes. All prepared foods shall not be stored on floors. Milk or other beverages in cartons or nonleakproof containers shall not be submerged in water for cooling. No milk or beverages in any type of container, including mixes in drinking establishments, shall be stored in any receptacle containing cubed or cracked ice used for cooling water or in the preparation of any other beverage.

B. All food and beverage shall be handled and served in such manner as to minimize the opportunities for contamination. Serving of sliced butter and cracked ice shall not be by direct contact with fingers, or hands, and manual contact with all food or beverage should be avoided insofar as is possible. Sugar shall be served only in covered dispensers or in containers or wrapped packages for individual service.

C. All unwrapped or unenclosed food and beverage on display shall be protected by glass or otherwise from public handling or other contamination, except that approved hand openings for selfservice may be permitted on counter fronts.

D. No sodium fluoride, poisons, insect or rodent exterminators containing poisons shall be stored in a room or area of any food handling establishment where food is prepared, served, or sold.

E. All open pans stored on open shelves in walk-in refrigerators or other refrigeration equipment shall have a suitable cover to prevent scrapings or foreign material from falling into stored food from above. (Prior code § 9460)

8.16.190 Animals.

No live animal, fowl or avian pets shall be kept or allowed in any room where food or beverage is stored, prepared, or served in any food handling establishment in any manner not approved by the health officer except when the premises are exclusively devoted to the slaughter of fowl for food or where dogs are being used by the blind for guidance. (Prior code § 9461)

8.16.200 Rodents.

A. 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.

B. All buildings shall be made rodent and vermin proof by the sealing of building openings and cracks and by the use of chemicals in a protected area. (Prior code § 9462)

8.16.210 Living quarters.

A. No room of any food handling establishment where food or beverage is prepared, produced, manufactured, served, sold, or stored shall be used in any manner for sleeping or living purposes.

B. No door from a room of any living or sleeping quarter shall open directly into a room or any part of any food handling establishment where food or beverage is prepared, produced, manufactured, served, sold, or stored. A door from living or sleeping quarters may open into a hallway or anteroom adjacent to a food handling establishment, but no such hallway or anteroom shall be used in any manner for the handling or storage of foods. (Prior code § 9463)

8.16.220 Beds.

No room in any food handling establishment where food or beverages are prepared, produced, manufactured, served, or sold shall be used in any manner for sleeping purposes, and no couches, beds, cots, or other accessories which may be used for sleeping purposes shall be maintained or kept in any room of such food handling establishment where food is prepared, manufactured, served, or sold. (Prior code § 9464)

8.16.230 Storage of clothing.

A. Separate dressing rooms should be provided where there are five or more of either sex employed. They should be well-lighted and ventilated and provided with lockers, receptacles for soiled garments and with hand basin unless wash rooms are easily accessible. No foodstuffs shall be stored in any dressing room.

B. No owner or employee shall dress or undress in any room where food or beverages are prepared or served, nor shall street clothing be stored in any such room unless kept in enclosed lockers. (Prior code § 9465)

8.16.240 Soiled laundry.

Soiled linens, coats, and aprons shall be kept in containers or lockers provided for this purpose. (Prior code § 9466)

8.16.250 Cleanliness of employees.

A. All employees and owners coming in contact with food, food products, or equipment shall wear clean outer garments. Operators shall keep their hands and fingernails clean at all times while thus engaged.

B. Shaving, hairbrushing and combing shall not be permitted except in a toilet room, washroom, or dressing room.

C. There shall be a warning sign in all toilet rooms and/or lavatories warning food handlers to wash hands with soap and water following each visit to the toilet.

D. Operators or other persons shall not discharge any substance from the nose, mouth, or any other part of the body upon the floor and walls of any food handling establishment.

E. The use of tobacco by operators in any room or compartment where food is prepared, cooked, or stored is expressly prohibited. (Prior code § 9467)

8.16.260 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 as a food handler. (Prior code § 9468)

8.16.270 Permits to operate.

A. Sanitarians shall see that permits are displayed in a conspicuous place in the establishment at all times.

B. If permit is soiled or has been lost or misplaced, a duplicate permit should be issued if or when establishment meets sanitary requirements. Recommend that permit be kept under glass for protection against grease and dirt.

C. Check to see if permit is a valid one; that is, if in the name of present owner or owners. If not, a new application shall be filled out and a new permit issued if or when establishment meets sanitary requirements. Always pick up old permit when new one is issued and turn into office.

D. When a partner retires from establishment ownership, a new permit is not required; however, if a new partner is added to the firm, an application must be filled out and a new permit issued if or when establishment meets sanitary requirements.

E. The application for a permit to operate a food handling establishment shall be considered to be the certificate of approval when countersigned by a sanitarian or other authorized health officer. Applications for permits are to be made out in duplicate, the original copy to be attached to inspection form to be turned into office with carbon copy going to applicant and can be used by him to obtain license at license office. (Prior code § 9469)