Chapter 8.12
FOOD REGULATIONS
Sections:
8.12.010 Seizure of unwholesome food.
8.12.020 “Inspected and passed” stamp required.
8.12.030 Sale of sausage subject to the laws of the state.
8.12.040 State statutes compliance required.
8.12.060 Contaminated food – Seizure.
8.12.070 Sanitation requirements.
8.12.080 Metal sinks required.
8.12.140 Employee cleanliness.
8.12.150 Food permit required.
8.12.010 Seizure of unwholesome food.
The city health officer, his assistant, or his duly authorized representative are authorized and directed to seize and destroy or denaturize any tainted, diseased, decayed or partially decayed, or unwholesome meat, fish, shell fish, fowl, fruits, vegetables or other unwholesome food found within the city. (Ord. 225 Art. 2 § 12, 1954).
8.12.020 “Inspected and passed” stamp required.
It is unlawful for any person, firm or corporation, or agent or employee of any person, firm or corporation, to sell, offer for sale, distribute, or have in possession for sale or distribution in the city, the flesh of any cattle, horse, sheep, lamb, swine or goat unless the same bears on each primal part thereof the “inspected and passed” stamp of an establishment operating under federal inspection, state inspection, or approved municipal inspection. (Ord. 225 Art. 2 § 13, 1954).
8.12.030 Sale of sausage subject to the laws of the state.
It is unlawful for any person, firm, or corporation, or agent or employee of any person, firm, or corporation, to sell, offer for sale, distribute, or have in possession for sale or distribution in the city, any sausage or other meat product unless the same has been manufactured or prepared in accordance with the laws of the state of California. (Ord. 225 Art. 2 § 14, 1954).
8.12.040 State statutes compliance required.
It is unlawful for any person, firm, or corporation, or agent or employee of any person, firm, or corporation, to sell, offer for sale, distribute, or have in his or its possession for sale or distribution, any food which does not conform to the standards for production, distribution, preparation and sale of food as established in the Food Sanitation Act of the State of California, Statutes of 1907, page 208, and the amendments thereto. (Ord. 195 § 1, 1945).
8.12.050 Restrictions.
A. No food shall be exposed upon any street or sidewalk, or upon any open vehicle except food in unbroken original packages, or fruits or vegetables whose whole rind or skin must be removed before eating.
B. All milk, cream, cheese and butter, and other dairy products, all meats and meat compounds and seafood, to be eaten without previous cooking, and all pastries, pies, cakes, custards, prepared salads and salad dressings, and all other perishable foods which are ordinarily eaten without cooking, and all confections and candy, with the exception of uncooked fruits and vegetables, shall be kept within a fly-proof refrigerator or glassed-in or screened-in showcase, or shall be kept covered at all times by a suitable fly-proof cover except when actual sale is being made.
C. All fruit and vegetables must be kept at least 18 inches above the floor level at all times, or else be protected by a fly-proof glass case.
D. Vegetables, fruits or other products when delivered to establishments shall not be left upon the sidewalk any longer than is absolutely necessary to take them inside the establishment.
E. All milk, cream, buttermilk, and fruit and vegetable juices shall be kept in the original container, and all milk, cream, buttermilk, ice cream, and all meats and fish, except smoke or preserved meats and fish, and fruit and vegetable juices, shall be kept refrigerated at all times at temperatures not higher than 50 degrees Fahrenheit except when actual sale is being made. (Ord. 195 § 2, 1945).
8.12.060 Contaminated food – Seizure.
The health officer and all the deputies of the health officer are authorized to seize and destroy or denaturize any tainted, diseased, decayed or contaminated meat, fish, fruit, fowl, vegetables, dairy products or other contaminated food found within the city limits. (Ord. 195 § 3, 1945).
8.12.070 Sanitation requirements.
All dishes, glassware, and eating utensils used in the service of food or drink in any place where food is sold, offered for sale, or distributed shall be sterilized after each serving by the use of chlorine or by boiling or by the use of live steam. All equipment used in the preparation or serving of food shall be maintained at all times in a clean and sanitary condition. The use of chipped or cracked glassware, dishes, enamelware, pottery, and secondhand cans (gunboats), etc., is strictly prohibited. (Ord. 195 § 4, 1945).
8.12.080 Metal sinks required.
No wooden sinks, or wooden sinks lined with metal, shall be used in any food establishment. All sinks shall be at least two-compartment, made of metal and with attached metal drainboards. All sinks used for dishwashing in restaurants and eating establishments shall be supplied with hot and cold running water. All meat markets, bars, and all other food producing or distributing establishments shall be supplied with hot and cold running water. (Ord. 195 § 5, 1945).
8.12.090 Refuse trays.
Refuse trays in all restaurants and eating establishments shall be made of metal or other impervious material, and drain pipes from such trays shall be of metal or other nonabsorbent material and shall be kept in a clean and sanitary manner. (Ord. 195 § 6, 1945).
8.12.100 Garbage cans.
All food and eating establishments must have proper flytight metal garbage cans. All garbage cans in places where food is produced, sold, manufactured, prepared for sale or distribution shall be emptied daily, and kept in a clean and sanitary manner. (Ord. 195 § 7, 1945).
8.12.110 Control of vermin.
All persons owning, operating or employed at any restaurant, hotel, store or place where food is kept, handled or sold shall take all possible precautions to prevent the harboring, breeding and spread of rodents. All such premises shall be properly rat-proofed and fly-controlled. (Ord. 195 § 8, 1945).
8.12.120 Toilet regulations.
All establishments where food is prepared, handled, stored or sold shall be provided with adequate toilet facilities for each sex, conveniently located, but not opening directly into any room where food is prepared, handled or stored, or sold. Toilet and lavatory floors shall be of concrete construction with floor drains connected to the city sewer system or other approved sewer system. The walls and ceilings of all toilets and lavatories shall be plastered or covered with other nonabsorbent material and painted with a light colored washable paint. Each toilet room and lavatory shall have adequate natural or artificial light and shall have adequate ventilation to the outside of the building. In the event that an outside window cannot be provided for ventilation, a vent of at least 10 inches in diameter shall be provided for each toilet room. Toilet room doors shall be self-closing and toilets and lavatories shall be cleaned at least once every 24 hours. Conspicuous signs shall be posted requiring employees to wash their hands before going to work and after each visit to the toilet. Hot and cold running water shall be provided in each toilet room and lavatory. Each lavatory and toilet shall be provided with either liquid or powdered soap and individual paper towels. Toilet rooms and lavatories must be used by the employees only. (Ord. 195 § 9, 1945).
8.12.130 Animals prohibited.
No dogs, cats or parrots shall be kept or permitted in any establishment where foods mentioned in this chapter are kept, sold or dispensed. (Ord. 195 § 10, 1945).
8.12.140 Employee cleanliness.
All persons employed or engaged in handling and selling of food or food products, as defined in HMC 8.12.040 through 8.12.150, shall wear clean, washable aprons, smocks or other outer clothing and shall be clean as to their person and method of handling food or food products. The proprietor and employees of any food establishment shall submit to a physical examination whenever it is deemed necessary or advisable by the health officer or by any one of his deputies. (Ord. 195 § 11, 1945).
8.12.150 Food permit required.
A. All establishments named and described in HMC 8.12.040 through 8.12.150, and all other places which handle, prepare or deal in foodstuffs, drinks or other articles designed for human consumption, must secure a permit from the health officer. Food permits shall be issued on a yearly basis and shall not be transferable. The food permits shall be revoked or refused if the conducting of a business thereunder would endanger the public health, and the health officer or health department may impose such conditions upon granting such permits as will best protect the public health, within the limits prescribed by law. No person shall conduct a business of the classes described in this chapter without first obtaining a permit.
B. No business license shall be issued by the city to any person operating a business described in HMC 8.12.040 through 8.12.150 until the permit described in this section is procured and has been exhibited to the city clerk. (Ord. 195 § 12, 1945).