§ 111.182. Miscellaneous.

A.

Toxic Materials.

1.

There shall be present in food establishment operations and temporary food establishment operations only those poisonous or toxic materials necessary for maintaining the establishment, cleaning and sanitizing equipment and utensils, and controlling insects and rodents, except materials offered for sale in the original container.

2.

Poisonous and toxic materials shall be kept in their original containers, or the containers shall be prominently and distinctly labeled for easy identification of the contents.

3.

Each type of poisonous or toxic materials shall be stored and physically located separate from the other. All poisonous or toxic materials shall be stored in cabinets or in a similar physically separate place used for no other purpose. Poisonous or toxic materials shall not be stored above or immediately adjacent to food, food equipment, utensils, or single-service articles. This requirement does not prohibit the placement of detergents or sanitizers at utensil or dishwashing stations.

4.

Bactericides, cleaning compounds, or other compounds intended for use on food contact surfaces shall not be used in a way that leaves a toxic residue on the surfaces or that constitutes a hazard to employees or other persons.

5.

Poisonous or toxic materials shall not be used in a way that contaminates food, equipment, or utensils in a way that constitutes a hazard to employees or other persons, or in a way other than in full compliance with the manufacturers' labeling.

6.

Personal medication shall not be stored in food storage, equipment and utensil storage, food preparation, or service areas.

7.

First-aid supplies shall be stored in a way that prevents them from contaminating food and food contact surfaces or being contaminated by food, chemicals or other substances.

B.

Premises.

1.

Food establishment and temporary food establishment operations premises shall be well maintained in a sanitary manner and free of litter and other conditions which create an imminent health hazard or potentially threaten public health and safety.

2.

The walking and driving surfaces of all exterior areas of food establishment operations shall be surfaced with concrete, asphalt or with gravel or similar material treated to facilitate maintenance and minimize dust. These surfaces shall be graded to prevent pooling and shall be kept free of litter.

3.

Only articles necessary for the operation and maintenance of the food establishment or temporary food service operation shall be stored on the premises.

4.

The traffic of non-employees through the food preparation, food storage, equipment storage and utensil washing areas in food establishment or temporary food establishment operations is prohibited.

5.

Maintenance and cleaning tools such as brooms, mops, vacuum cleaners, and similar equipment shall be maintained and stored in a manner that does not contaminate food, utensils or equipment.

6.

Pressurized tanks shall be chained or secured to a wall or fixed equipment.

7.

Outside food storage facilities shall be constructed and maintained so as to protect food from weather, dirt, dust, vermin and other sources of contamination.

C.

Living Quarters and Laundry.

1.

No food establishment or temporary food establishment shall operate in any room used as living or sleeping quarters. Food establishments and temporary food establishments shall be separated from any living and/or sleeping quarters by complete partitioning and solid, self-closing doors.

2.

Laundry facilities in a food establishment shall be restricted to the washing and drying of linens, cloths, uniforms and aprons necessary to the food establishment operation. If these items are dried within the food establishment operation, an electric or gas dryer shall be provided and installed according to applicable building codes/standards.

3.

Separate rooms shall be provided for laundry facilities, except that laundry activities may be conducted in storage rooms containing only packaged foods or packaged, single-service articles.

D.

Linen Storage.

1.

Clean clothes and linens used in food establishment operations or temporary food establishment operations shall be stored in a clean place and protected from contamination until used.

2.

Soiled clothes and linens from a food establishment operation or temporary food establishment operation shall be stored in non-absorbent containers or washable laundry bags until removed for laundering and shall be located so as not to contaminate food, equipment and utensils.

E.

Vehicles. Vehicles used for the sale, transportation, delivery and/or vending of a food or beverage shall have the name, City of origin, and area code and phone number of the food establishment operation or mobile food establishment operation on each side of the vehicle in legible letters not less than four inches in height.

F.

Mobile Food Establishment Operations. All mobile food establishment operations vehicles shall be equipped with a mechanical refrigeration unit or units that maintain temperature in the unit or units at not more than forty-five degrees Fahrenheit at all times during which food is stored, transported, delivered or sold from the vehicle.

(Ord. 515-1997)