New Orleans |
Code of Ordinances |
Chapter 30. BUSINESSES |
Article VIII. FOOD SERVICE ESTABLISHMENTS |
Division 3. SANITATION |
§ 30-735. Food equipment and utensils.
(a)
Sanitary design, construction and installation of equipment and utensils. All equipment and utensils shall be so designed and of such material and workmanship as to be smooth, easily cleanable and durable, and shall be in good repair; and the food contact surfaces of such equipment and utensils shall, in addition, be easily accessible for cleaning, nontoxic, corrosion resistant and relatively nonabsorbent. When approved by the department of health, exceptions may be made to the above materials requirements. Single service articles shall be made from nontoxic materials.
(b)
Cleanliness of equipment and utensils. All eating and drinking utensils shall be thoroughly cleaned and sanitized after each usage. Sanitization shall be by a method approved by the department of health.
(1)
All kitchenware and food contact surfaces of equipment, exclusive of cooking surfaces of equipment, used in the preparation or serving of food or drink, and all food storage utensils, shall be thoroughly cleaned after each use. Cooking surfaces of equipment shall be cleaned at least once a day. All utensils and food contact surfaces of equipment used in the preparation, service, display, or storage of potentially hazardous food shall be thoroughly cleaned and sanitized prior to such use. Nonfood contact surfaces of equipment shall be cleaned at such intervals as to keep them in a clean and sanitary condition.
(2)
After cleaning and until use, all food contact surfaces of equipment and utensils shall be so stored and handled as to be protected from contamination.
(3)
All single-service articles shall be stored, handled, and dispensed in a sanitary manner, and shall be used only once.
(Code 1956, § 26-41.4)