§ 30-737. Sanitary facilities and controls.

(a)

Water supply. The water supply shall be adequate, of a safe, sanitary quality and from an approved source. Hot and cold running water under pressure shall be provided in all areas where food is prepared, or equipment, utensils, or containers are washed. Ice used for any purpose shall be made from water which comes from an approved source, and shall be used only if it has been manufactured, stored, transported, and handled in an approved sanitary manner.

(b)

Sewage disposal. All sewage shall be disposed of in a public sewerage system or, in the absence thereof, in a manner approved by the department of health.

(c)

Plumbing. Plumbing shall be so sized, installed, and maintained as to carry adequate quantities of water to required locations throughout the establishment; as to prevent contamination of the water supply; as to properly convey sewage and liquid wastes from the establishment to the sewerage or sewerage disposal system; and so that it does not constitute a source of contamination of food, equipment, or utensils, or create an unsanitary condition or nuisance.

(d)

Toilet facilities. Each food service establishment shall be provided with conveniently located toilet facilities for its employees. These facilities shall consist of a minimum of one commode and one lavatory, properly plumbed, for each 15 employees on the premises at one time. Those establishments employing in excess of 15 persons including both males and females shall provide separate facilities. Toilet fixtures shall be of sanitary design and readily cleanable. Toilet facilities, including rooms and fixtures, shall be kept in a clean condition and in good repair. The doors of all toilet rooms shall be self-closing. Toilet tissue shall be provided. Easily cleanable receptacles shall be provided for waste materials, and such receptacles in toilet rooms for women shall be covered. Where the use of nonwater-carried sewage disposal facilities have been approved by the health authority, such facilities shall be separate from the establishment. When toilet facilities are provided for patrons, such facilities shall meet the requirements of this subsection. Toilet rooms shall be ventilated by positive means to the outside air.

(e)

Hand washing facilities. Each food service establishment shall be provided with adequate, conveniently located hand washing facilities for its employees, including a lavatory or lavatories equipped with hot and cold running water, a mixing faucet, hand cleansing soap or detergent, and approved sanitary towels or other approved hand drying devices in food preparation areas. Such facilities shall be kept clean and in good repair.

(f)

Garbage and rubbish disposal. All garbage and rubbish containing food wastes shall, prior to disposal, be kept in leakproof, nonabsorbent containers which shall be kept covered with tightfitting lids when filled or stored, or not in continuous use; provided, that such containers need not be covered in a special insect and rodent proofed room or enclosure, or in a food waste refrigerator. All other rubbish shall be stored in containers, rooms or areas in an approved manner. The rooms, enclosures, areas and containers used shall be adequate for the storage of all food waste and rubbish accumulating on the premises. Adequate cleaning facilities shall be provided, and each container, room or area shall be thoroughly cleaned after the emptying or removal of garbage and rubbish. Food waste grinders, if used, shall be installed in compliance with state and local standards and shall be of suitable construction. All garbage and rubbish shall be disposed of with sufficient frequency and in such a manner as to prevent a nuisance.

(g)

Insect and rodent control. Effective measures shall be taken to protect against the entrance into the establishment and the breeding or presence on the premises of insects and rodents. All openings into the outer air shall be effectively screened, unless other accepted effective means of fly control are provided. Doors and screen doors shall be self-closing and open outward.

(Code 1956, § 26-41.5)