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1963-15
19.63 ~15 ORDINA~'CE No. 9.07 AN ORDII~TANCE RELATIN(a TO RESTa'.UR~~.NTS, FOOD ESTABLISN~~iENTS AND FCOI, VENDIIvTG MACHINES The Village Council of Richfield, Minnesota ordaa.ns as followss Section 10.201. Title. Sections 10.201 to 10.215 may be cited as the ~~Food Code" of the Village of Richfield, and will be referred to in those sections as 'this ordinance." Section 10.202. Definitions. The following def iritions shall apply in the interpretation and enforcement of this ordinance and the f ol- lo~*ing words and terms wherever they occur in this ordinance are defined as fall®wss A. 'Adulterated Food" means any food which (a) bears or contains any poisonous or deleterious substance which may be injurious to health, provided, however, if such food bears or contains any such sub- stance added thereto or found therein for which a safe tolerance or stan- dard has been established by lawful regulation, or law, such food shall not be adulterated food if such substance is not in excess of such toler- ance or standard; or (b) consists in whole or in part of any filthy, putrid, decayed or deccmposed substance, or consists in whole or in part of the product of a diseased animal, or an animal which has died by accident, disease, or otherwise than by slaughter; or (c) is contained in an immediate package which is composed of any poisonous or deleterious substance which may render the contents injurious to health.. B. 'Bactericidal Treatment's means the application of a method or substance for the destruction of all pathogens and to reduce all other micro-organisms to meet the required bacteriological standards of this ordinance, and which does not adversely affect the utensils and equip- ment of the food or the health of the consumer. C. 'Bakery Food Vehicle~~ means any food vehicle used to transport bakery goods about the streets for the purpose of sale of such goods from door to door. P. "Catering Food Vehicle" means ar~y food vehicle used to transport any food from its point of preparation to a point where the food is served from the vehicle to the consumer, or any food vehicle wherein food is prepared for sale or service to the consumer. E. "Clean" means free from physical, chemical, and micro- bial substance discernible by ordinary sight or touch, by ultraviolet light, or by artificial light and the saffranine-o dye test, and free from insects, vermin, and debris. F. 'Employee" means any person who renders personal ser- vice, with or without compensation, within a food establishment. G. "Familyt' means an individual living alone or two or more persons related by blood, marriage or adoption, living together in a single residence unit. - 1 - H. "Food" means any raw, cooked or processed substance, beverage or ingredient used or intended for use in whole or in part for human consumption. The term "food" further includes ice and water. I. "Food Contact Surfaces" means those surfaces of the equipment and utensils with which food normally comes into contact or may come into contact. J. "Food Establishment" means any building, room, stand, enclosure, vehicle, space, area, or other place wherein food is stored, prepared, manufactured, processed, wrapped, canned, packed, bottled, trans- ported~ distributed, or served, as a business, whether or not the food is consumed cn the premises. K. "Food Vehicle" means any food establishment consisting of a mobile vehicle which hauls any food for the purpose of delivery or sale. L. "Health Officer" means tre Health Officer of the Villa g3 or his authorized representative. M. "Home Prepared Food" means any food which has been pro- cessed or prepared in a place other than a licensed food establishment or a f ood establishment exempted frem licensing requirements of this ordinance by Section 10.205 hereof. IvT. "Itinerant Food Establishment" means a food establish- ment operating for a temporary period, including but not limited to a fair, carnival, circus, church supper, or public exhibitions 0. "Misbranding" means the use of any written, printed, or graphic matter upon or accompanying products or containers of food, including signs, or placards, displayed in relation to such products so dispensed, which is false or misleading, or which violates any local, state or federal labeling requirements. P. "Perishable Food"' means food consisting of fresh fruits, such as apples, bananas, oranges and grapefruit or consisting of fresh veget- ables, such as lettuce, corn, carrots, beans, radishes, onions and potatoes. The enumeration herein or sppecific items is only for purposes of illustration and shall not be deemed to be a limitation upon the meaning of the term illustrated thereby. Q. ""Person"' means any natural person, firm, corporation, or association, and with respect to acts prohibited or required herein, shall include employees and licensees. R. "Pre-Packaged" means wholesome food packaged in a sub- stantial, clean container or wrapper in a licensed and inspected food estab- lishment meeting all of the requirements of this ordinance. ! -.- S. 'Readily-Perishable Food" means any food consisting in ~n*hole or in part of milk, milk products, eggs, meat, fish, poultry or any other food capable of supporting rapid and progressive growth of micro- organisms which can cause food infections or food intoxication. However, packaged food in hermetically sealed containers processed by heat to prevent spoilage; packaged pickles, bellies and condiments in sealed containers; dehydrated packaged food; and dry or powdered packaged food so low in moisture content as to preclude development of micro-organisms are excluded from the terms of this definition. T. "Readily-Perishable Food Vehicle" means any food vehicle, except catering food vehicles and bakery food vehicles, which is used to transport readily perishable foods as herein defined within or into the Village for delivery therein. U. "Retail Candy Shop" means a food establishment where unwrapped candy not manufactured therein, is sold or offered for sale to the consi:mer. V. "Safe Water" means water which is not adulterated and which is free from pathogens and coliform organisms. W. "Safe Water Supply" means a source of safe water from either the municipal water system or a source of water, the operation, location and construction of which have been approved by the Minnesota State Board of Health. X. "Sanitarian" means the Sanitarian of the Village of Richfield or his authorized representative. The Sanitarian is the authorized representative of the Health Officer, serving under his supervision and direction. Y. "Single-Service Utensils" means all utensils which are used only once and then destroyed. 2. "Smooth" means having an even surface, free of cracks, chips, open seams, rust, corrosion, breaks, pits, checks, and ridges. ~'~~. "Smooth" (with reference to equipment and utensil sur- faces), in addition to the definition of smooth herein, means a surface which, in the case of stainless steel nickel alloy or other corrosion-resistant metal, has at least a No 1t mil finish; or, in the case of cast and forged steel and cast nickel alloy, has a roughness not exceeding nmerican Standard No. 125; or, in the case of otter non-corrosion-resistant alloys, is at least as smooth as commercial grade rolled steel and is free of loose scale. BB. "Utensils" means all kitchenware, flatware, tableware, dishes, glassware, cutlery, pots, pans, containers, implements or other equip- ment with which food comes in contact during storage, cooking, preparation, display or serving. CC. "Vending Machine" means which operates by the insertion of a coin, or or permits the removal, from such machine of -3- any type of mechanical device other token, and which delivers, any food. DD. 'j±~holesore" means sound, healthful, clean and in all ways fit for human food. Section 10.203. Licenses. No person shall operate a food estab- lishment, catering food vehicle, fakery food vehicle, readily-perishable food vehicle, retail candy chap, itinerant food establishment or vending machines in the Village of Richf ield who does not possess an unrevoked license from the public health sanitarian. Such license shall bs posted in a conspicuous place. Only persons who comply with the requirements of this ordinance shall be entitled to receive and retain such a license. Such a license may be temporarily suspended by the sanitaria n upon the violation by the holder of any of the terms of this ordinance, or revoked after an opportunity for a hearing by the village manager upon serious or repeated violation. A11 food vehicles shall be identified with the name and location of the processor in letters at least four (L~) inches high on each side of the trailer or box. When deliveries are made by other than the processor, the phrase "Readily-Perishable Foods" four (?~) inches in size shall appear on each side of the vehicle in addition to the name of the delivering agent. Where the business consists only of a catering food vehicle, bakery food vehicle, readily-perishable food vehicle, retail candy shop, itinerant food establishment, or vending machine, a f ood establishment license shall not be required in addition. The village manager or sanitarian, acting concurrently, may suspend the license of any food establishment or other type of operation requiring a license under the provisions of this ordinance, if the operator of such establishment or business is found to be in violation of the provisions of this ordinance. Such suspension shall be until the next regular meeting of the village council, at which time the village council shall consider whether such license shall be permanently revoked or reinstated. At the council meet- ing at which such revocation or reinstatement is considered the licensee shall be given a full opportunity to be heard. Section 10.201. l~:pplication for License. The applicant shall state the following in the application for a licenses A. His name; B. His business address, if any, and his home address; C. The address of the premises to be licensed, or the address of the premises where the vending machine is to be located or the food vehicle is to be kept; D. The type of business to be conducted on the premises, or the kind of food to be sold by the vending machine, or the use to be made of the food vehicle and the general area where it is to be operated; E. A general physical description of the premises, vending machine or food vehicle; - I4 - F. The identifying serial number of the vending machine or food vehicle; G. The supplier of the articles to be sold in the vending machine, and the address of the premises where the articles to be sold by the machine are placed in the machine, unless the machine is to be filled where it is to be located; and H. A list of all food licenses or permits held by the appli- cant at the time of application in any city or village in any state, or issued to him during the preceding three years, with a statement of the facts con- cerning the suspension or revocation of any of such licenses or permits during said period. Section 10.205. Fee Exemptions, License Required. Food cervices in governmental subdivisions, charitable institutions, houses of worships homes for the aged, child-care homes, schools, charitable and non-profit hospitals, and employee coffee shops, shall be required to apply for and obtain a license, but shall not be charged a fee therefor, but shall be subject to all other requirements of this ordinance. Section 10.206. License Fees. Fees for licenses issued hereunder sra 11 be a s follows Food establishment: X25.00 per annum, plus X5.00 for each additional facility on the same premises, as set forth above with respect to food establishments. Itinerant food establishment: X15.00 per annum; Retail candy shop: X25.00 per annum, plus x;5.00 for each additional facility on the same premises, as set forth above with respect to food establisr~nents. Readily-perishable food vehicle: ~p5.00 per annum, providing that a "fleet vehicle" license for more than one readily-perishable food vehicle may be issued, and the annual fleet vehicle license fee is X15.00 per annum. Bakery food vehicle: X15.00 per annum. Catering food vehicle: X100.00 per annum, plus X5.00 per annum for each additional catering food vehicle under the same ownership and operation. Vending machine: for each machine dispensing food, and re- quiring a coin or token, x$5.00 per annum; for all other machines, ~5.C0 per annum for the first food dispensing unit of the machine, and X5.00 per ar_num for each additional food dispensing unit of the same machine, but not to ex- ceed X50.00 for any one machine. 1 -s- Section 10.207. License Procedure and Control; Penalties. The provisions of the ordinances of this village, including the penalty pro- visions thereof, shall apply to all licenses required by this ordinance and to the holders of such licenses. Section 10.208. Inspection and Correction. A. Inspections Outside the Corporate Limits of the Village. The Sanitarian, upon prior authorization by the Village Manager, may inspect food establishments situated outside the corporate limits of the village which sell or offer for sale, or distribute any food to persons licensed under this ordinance. The fees for such inspections shall be equal to the total of the actual cost of salary paid the Sanitarian by the village for the number of hours necessarily spent in each such inspection, and the cost of transportation in- curred or expended by the Sanitarian for mileage at the rate of 72 cents per mile actually traveled from the village hall or last place of inspection, which- ever is less, and returning to the village hall. The Sanitarian shall report the cost of such inspections to the Director of Finance, who shall render state- ments for such inspection costs to the licensee who obtains food from such source outside the village limits, and the licensee shall within ten days pay the amount claimed in the statement to the village. In lieu of making inspections beyond the corporate limits of the village, the Sanitarian may accept the reports of other governmental food inspection agencies. B. Inspection of Food Establishments. The Sanitarian shall inspect every food esta lishmen as requen ly as he may deem necessary to insure compliance with this ordinance. C. Corrections of Violations. All owners or operators of food establishments having a report giving notification of one or more violations of this ordinance shall, within not more than three days after receiving such report, remove or correct the violation so listed. Section 10.209. Seizure, Tagging and Condemnation. l~. Examination and Seizure of Food, Equipment and Utensils. Samples of food and other substances may e taken at any food establishment and examined by the Sanitarian at any reasonable time and as often as may be necessary for the detection of misbranding, unwholesomeness or adulteration. The Sanitar- ian shall seize, by placing a tag thereon, any food that he shall have cause to believe to be misbranded or adulterated, or any equipment, clothing or utensils found in a f ood establishment, the use of which would not ecmply with this ordin- ance, and also may in similar manner seize any equipment, clothing or utensils, which is unf it for use by reason of dirt, filth, extraneous matter, insects, corrosion, open seams, or chipped or cracked surfaces. Such seizure tag shall be printed and shall read as follows: u - ~ - "Richfield Health Department Seiz~:re - Use Forbidden Pending Investigation Date Sanitarian Released by Date Name Title: (Return this portion of tag to Richfield Health Department)" No person shall remove such tag from any article of food, equipment, or clothing, or any utensil to which it is attached, or remove or use. such food, equipment, clothing, or utensils so seized except by direction of the Sanitarian. At the end of the period of investigation, the Sanitarian shall condemn and cause to be removed or destroyed as provided for in this ordinance, any food, equipment, clothing or utensil which has been so seized and which does not comply with the provisions of this ordinance, provided, however, that in the case of misbranding, which can be corrected. by proper labeling, such food may be released to the owner or person in charge for proper labeling, under the supervision of the Sanitarian. B. Condemnation of Food. The Sanitarian may condemn and forbid the sale of, or cause to e removed or destroyed, any food which is unwholesome or adulterated, unfit for human consumption, or otherwise pro- hibited by ordinance or state or federal law. C. Condemnation of Equipment, Clothing and Utensils. The Sanitarian may condemn any equipment, clothing or utensils found in a f ood establishment, the use of which would not comply with this ordinance, or which is being used in violation of this ordinance; and also may condemn any equip- ment, clothing or utensils which by reason of dirt, filth, extraneous matter, insects, corrosion, open seams, or chipped or cracked surfaces is unfit for use. D. Condemnation Tag. The Sanitarian shall place a tag of condemnation upon the food,-clothing utensils and equipment, which tag shall read as follows: ~~Richfield Health Department Condemned Date Sanitarian ~~ E. Transport or Sale of Unhealthful Food Prohibited. No person shall transport within or into the village, or sell or offer for sale in the village any food which is not wholesome or-which is adulterated. 1 -7- F.. Unhealthful Food Required to be in Garbage Cans. It shall be unlawful for any person to permit any unwholesome or adulterated food to be or remain in any food establishment unless such food is placed in a garbage can or garbage receptacle, and the presence of unwholesome or adulterated food in any food establishment and not in a garbage can or garbage receptacle shall be prima facie evidence of the intended sale thereof as food. Section 10.210. Itinerant Food Establishments. The requirements of this ordinance shall be applicable to itinerant food establishments; pro- vided, however, that substitute facilities located outside the food establish- ment and other substantially equivalent substitute facilities within the food establishment may be provided with respect to the following specific physical facilities; mechanical ventilation, toilet facilities on the premises, facili- ties for garbage can washing on the premises, and dressing rooms or lockers for employees on the premises. Before commencing operations of any kind, the licensee hereunder shall notify the sanitarian that such food establishment is ready for final inspection, and the sanitarian shall immediately make an inspection and issue a report thereon, and no itinerant food establishment shall commence operations until the requirements of this ordinance have been met in accordance with the sanitarian~s final inspection reports. Section 10.211. Floors. A. Floors Kept Clean. All floors in all food establish- ments shall be kept free rom insects, vermin, debris and dirt. Floors shall be cleaned at the end of each days operation. B. Floor Construction. The floors of all food-preparation, utensil-washing, and garbage-storage areas, dressing or locker rooms, and walk- in refrigerators, shall be constructed of durable, non-absorbent, easily clean- able materials, such as but not limited to concrete terrazzo, quarry tile, ceramic tile, or tight wood covered with a durable grade of linoleum or plastic, or impregnated with plastic. In areas subject to spilling or dripping of grease or fatty substances, any floor covering used shall be such as to withstand these conditions. Floor drains, where used, shall be graded to the drain or drains. The use of sawdust is prohibited. C. Interior Dining Areas. The floors of interior dining areas shall comply with paragraph B of this section; provided, however, that floor carpeting may be used in these areas if such carpeting is in good repair and is kept clean. D. Exterior Ground Surfaces. The walking and driving sur- faces of all exterior areas where food is served, such as but not limited to drive-in restaurants, sidewalk cafes, patio service, chuck wagon service, and barbeques, shall be kept clean and free of debris, and shall be drained so that water will not accumulate. These areas shall be hard surfaced with concrete, asphalt, or other similar material which is free of cracks, dust free, smooth surfaced and impervious to water. C~ -8- E. Storage Areas. The floors of dry food non-refrigerated storage areas shall be constructed of tight wood, concrete, and wood covered with asphalt tile, or similar material. Floors in frozen food storage areas shall be constructed of concrete, tile, or other material impervious to water. F. Mats or buckboards. Mats or duckboards, if used, shall be limited to use in food preparation and utensil washing areas and shall be designed and constructed in size, shape and weight so as to permit easy removal for cleaning, and shall be kept clean. G. Coved Corners. All floors hereaf ter constructed or extensively reconstruc end in f o'od-preparation or utensil-washing areas shall be coved at the junction of the floors and walls at the junction of the floors and the risers of masonry curbs, and at the junction of the floors and equip- ment placed on the floors. Section 10.212. Walls and Ceilings. A. Walls and Ceilings Kept Clean. Walls and ceilings in all food establishments s a e ep clean and in good repair. B. Surfaces. The walls of all f ood-preparation, utensil- washing, hand-washing, refrigerated-storage, toilet rooms, and garbage-storage rooms shall have a smooth light-colored surfaces which is impervious to water up to the highest level reached by splash or spray. Accoustical material may be used above this level, provided ventilation is adequate to minimize grease and moisture absorption. C. Coverings. Wall covering materials, such as but not limited to sheet metal, lino eum, plastic, and paper, shall be securely attached and sealed to the wall or ceiling. D. Protrusions. Studs or rafters shall not be exposed in walls or ceilings of food-preparation, utensil-washing, or toilet rooms. Light futures, fans, hoods, decorative material, and other similar equipment attached to walls or ceilings shall be kept clean. Section 10.213. Doors and Windows. From April 1st to November 1st of each year, ali openings standing open to the outer air including but not limited to doors, windows, skylights and transoms shall be screened with tight fitting screens of not less than 16-mesh wire or plastic cloth, free of holes. All doors and screen doors opening to the outer air shall be self-closing and shall open outward;.provided, however, in lieu of meeting the foregoing require- ments, fans of sufficient power to prevent the entrance of flies may be used at otherwise unprotected openings. Section 10.21. Lighting. A. Food Preparation and Utensil Working Areas Lighting. Natural and supplemental artificial light sources shall be provided which furnish at least 30 foot candles on all working and equipment surfaces in food-preparation and utensil-washing areas during all times when the area is being used or cleaned. -9- B. Other Areas. All areas, except dining rooms and work- ing and equipment surfaces as mentioned in paragraph A of this section shall be provided with at least 5 foot candles of light at a distance of 30 inches from the floor. Section 10.215. Ventilation. A. Ventilation Required. All areas in every food establish- ment shall be well ventilated and shall be free of disagreeable or excessive odors, condensation, vapors, smoke and fumes. B. Local Exhaust. Mechanical local exhaust ventilation shall be installed on or over all fixed equipment which produces odors, grease, or smoke, including but not limited to ranges, griddles, and deep fat frying units. C. Inlets and Make-up Air. Air inlets shall be provided which are of sufficient capacity to supply replacement of exhausted air; pro- vided that the summary calculation for exhaust and make-up air for the kitchen shall leave the kitchen under a slight negative pressure and the balance of make-up air for the kitchen shall be supplied from the dining area. Air inlets and all ducts shall be located so as to provide a thoroughly uniform air move- ment throughout all rooms and areas. Air inlets located on the outside of the building shall be located at least 12 feet off the ground, and shall not be located within thirty feet of plumbing vents or other exhaust vents. Inlets shall be equipped with filters which prevent the entrance of insects and exces- sive dust, dirt,. or any other contaminating materials. D. All Hoods. All hoods for food preparation equipment shall have welded or so dered joints and be free of any openings or holes. All hoods shall have grease collecting troughs under the filters which elimir_ate the dripping of grease from such filters onto food, utensils or equipment. All hoods shall be equipped with low velocity filter grease removal systems. Such filters shall be installed at an angle of forty-- five degrees to sixty degrees with the horizontal in the hood. A filter velocity of not less than two hundred nor more than three hundred linear feet per minute shall be provided at all times the hood is in use; provided, however, any other grease removal process or equipment of equal effectiveness may be used provided the licensee shall submit to the Health Department of the village evidence showing in detail the procedure or process and the effectiveness thereof. E. Canopy Hoods. All canopy hoods shall overhang all cook- ing and baking equipment a minimum of one foot and shall be provided with a grease trough around the perimeter which elimina+.es the drippings of grease from such hood, onto food, utensils or equipment. Long hoods shall be provided with outlets on six foot centers, and hoods with multiple outlets shall have manual air volume dampers. C~enouts shall be provided in all duct work at ten foot intervals and at all ninety degree bends and shall be of sufficient size to allow cleaning for a - 10 - _ distance of five feet on either side of such cleanouts. Cleanout covers shall be fastened in a manner to provide an air-tight fit. F. Canopy Hoods Exhaust Requirements. All canopy hoods shall be provided with equipment having an exhaust ventilating capacity, expressed in cubic feet of air per minute in an amount determined by the following formula: Zhe quantity of air expressed in cubic feet per minute frcm all canopy hoods shall be determined by multiplying 100 linear feet per minute by the number of square feet of the face area of the hood, or 50 linear feet per minute multiplied by the exposure perimeter in feet and this figure multiplied by the distance in feet between the under surface of the hood and top of the cooking unit, whichever is greater. G. Non-Canopy Hoods Exhaust Requirement. All non-canopy hoods shall be provided with equipment having exhaust ventilating capacity which provides an air velocity of 50 feet per minute at the outside edge of the cooking or processing equipment. H. Area Requirements. All food establishments shall provide a complete change of air every wo minu es in all food preparation areas. Accomplishing this by exhausting air through the hood, to the extent it is effective, shall constitute compliance in whole or in part. Fresh make-up air shall be provided in the dining area in amounts according to the following; 25 cu. ft. per minute of fresh make-up air for each person, if the seating capacity provides 100 cu. ft, of space per -- person. 20 cu.ft. per minute of fresh make-up air for each person, if the seating capacity provides 200 cu. ft. of space per person. 15 cu. ft. per minute of fresh make-up air for each person, if the seating capacity provides 300 cu. ft. of space per person. 10 cu. ft. per minute of fresh make-up air for each person, if the seating capacity provides L~00 cu. ft. of space per person. I. Hood Ducts. All hood ducts shall be designed and con- . structed with a minimum duct air velocity of 1800 linear feet per minute. All hood ducts shall be constructed of No. 18 U.S. gauge steel or heavier, or No. 20 U.S. gauge stainless steel or heavier, and all seams shall be welded. Sections of duct not welded at joints shall be bolted together with airtight gasket material. Fire dampers shall be provided when the ducts go through one-hour-or-more fire-resistant walls or ceilings. Any duct work within 18 inches of any combustible material shall be insulated with high temperature insulation. - 11 - J. Fan Sizing. Any formula used for computing fan size shall take into account the following resistances; Accelerating forces loss in ducting' hood entrance loss resistance to filters and wind pressure at exhaust. K. Building Code. Ventilating facilities shall be pro- vided in accordance with the requirements of the building code of the village in addition to the requirements of this ordinance. L. Pans on Hoods Prohibited. The use of pans to cover the face of any hood is pro i i ed. Section 10.216. Toilet Facilities. A. Kept Clean and Ventilated. Every food establishment except food vehicles shall be provided with water flush toilet facilities which are kept clean and in good repair and free from flies, insects and offensive odors, and shall be ventilated in accordance with paragraphs A, Band C of Section 10.215 of this ordinance. B. Location. Toilet facilities shall be so located as to be convenient for use y~ employees and so that employees are not required to use more than one floor-to-floor stairway to and from such facilities. Toilet facilities shall be located in the same building as the food establishment and shall be kept unlocked and available to employees at all times when the food establishment is in operation. C. Closets. Water closet seats shall be of open front design; water closets and urinals shall be cleans free from stain, and have no offensive odors. D. Supplies and Receptacles. A supply of toilet tissue shall be provided at each toilet at all times. Easily cleanable receptacles shall be provided for waste materials and such receptacles in toilet rooms for women shall be covered. Such receptacles shall be emptied at sufficiently frequent intervals to prevent excessive accumulation of waste material. E. Doors and Vestibules. Toilet rooms shall be provided with doors which shall e of solid construction, self-closing, and shall not be left open except during cleaning or maintenance. Vestibules shall be kept in a clean condition and in good repair, and shall be adequately lighted and ventilated. Section 10.217. Water Supply and Ice. A. Safe Water and Safe Water Supply. A supply of hot and cold running water under pressure from a safe water supply shall be provided in all food establishments except food vehicles which handle only pre-packaged food or - 12 - which handle meat being transported in the manner provided by state law and regulations. B. Running Water. Safe water, both hot and cold running under pressure shall be provided in all areas where food is prepared and where utensils, equipment, containers, or hands are washed. C. Sources. All water shall be drawn from the municipal water system, provided, however, a water supply located on the premises may be used if the operation, location and construction have been approved by the Minnesota State Board of Health. The licensee in such case shall at his expense make arrangements for chemical and bacteriological analysis of the water, and this analysis shall be done at intervals of not less than once each month. x copy of each of these reports shall be submitted by mail directly frcm the laboratory to the Health Department of the village immediately upon completion of the laboratory work. D. Dipping and Common Drinking Cups. The use or provid- ing of common drinking cups and the dipping of water from containers is pro- hibited. E. Transporting Drinking Water. Water transported for drinking purposes shall`?~e spa a wa er and rom a safe water supply. F. Containers for Transporting Drinking Water. All con- tainers, including but no invited to tank trucks, cans and bottles, which are used in transporting water frcm the source to the point of use, shall be of such material and construction as to facilitate cleaning. All openings into and all water contact surfaces of such containers shall be protected from contamination. All such containers shall be clean and shall be subjected to bactericidal treatment immediately prior to each use. G. Equipment for Bottling Water. Hoses used for filling tanks, cans, bottles, and other water containers shall be kept clean and shall be handled in such a manner as to prevent contamination of the water, the nozzle, or any part of the hose which may come into contact with the inside of the con- tainer. Hoses shall be cleaned and subjected to bactericidal treatment immed- iately prior to each use. H. Ice. All ice shall be manufactured only from safe water which has been obtained from a safe water supply. Ice shall be handled and transported in single service ecntainers, or in utensils which are clean and which have been subjected to bactericidal treatment. Buckets, scoops, and ice containers, unless they are single-servise utensils, shall be made of a smooth, impervious material, and designed to facilitate cleaning. They shall be clean at all times. Canvas containers shall not be used. If ice-crushers are used, fihsy should be easily cleanable. they shall be maintained in a clean condition and shall be subjected to bactericidal treatment before use and shall be covered when not in use. -13- Section 10..218. Lavatory Facilities. A. Required Equipment. Every food establishment, other than itinerant food esta lishments and food vehicles handling only pre-packaged food or which transport meat in the manner provided by state law or regulation, shall be provided with lavatory facilities with hot and cold running water, hand cleansing compound and sanitary towels or hand-drying devices. Such facilities shall waste into the municipal sewer system. B. Location: Faucets. One or more lavatories with mixing faucets shall be located within all toilet rooms or vestibules, and shall be installed in accordance with ordinances of the Village of Richfield and the laws and regulations of the State of Minnesota. C. Cleansing Compound, Towels and Receptacles. A supply of hand cleansing compoun s all e ep avai able at each handwashing facil- ity. Common towels for use by more than one person are prohibited. At least one waste receptacle shall be located near each handwashing facility. D. In Food Areas. In all food establishments a lavatory with mixing faucets shall also e located in the immediate food preparation area within 50 feet of each location at which food is handled or prepared. This distance requirement shall be applied to large preparation areas and to establishments with more than one preparation area. E. Kept Clean. Lavatories and surrounding areas shall be kept clean and in good repair. F. Food Vehicles. Food vehicles with lavatory facilities shall dispose the liquid waste into a receptacle carried on the vehicle for that purpose. The liquid waste ultimately shall be disposed into the municipal sewer system in such a manner that a nuisance will not be created. Section 10.219. Equipment Required. A. Generally. Every food establishment shall be provided with equipment so designed, constructed;, installed, located and maintained as to permit full compliance with the provisions of this ordinance, and the follow- ing equipment shall be provided, where applicable, to the operation therein conducted. B. Temperature Control Equipment. Hot food storage facilities, display facilities and refrigeration facilities shall be provided to maintain all readily-perishable foods, at temperatures required in this ordinance during food storage, preparation, transportation, display and serving operations. 1 -i4- C. Thermometers. Easily readable thermometers capable of indicating temperatures to an accuracy of 2 degrees Fahrenheit shall be permanently affixed within all walk-in coolers, freezers, refrigerators, fountain coolers, and salad table coolers, and at least one similar movable check thermometer shall be provided for use with all facilities mentioned in this section. D. Food Preparation Equipment. Food preparation equipment, including but not limited to sinks with running water, waste disposal units or containers, shall be provided and located so that all foods requiring washing, peeling, trimming or shucking can be cleaned before being prepared and served. In new or extensively altered or remodeled food establishments, separate sinks or vats for this specific purpose shall be provided. Sinks and vats used for washing and bactericidal treatment of utensils and equipment shall not be used for vegetable preparation. E. Displayed Food Storage. Counter-protector devices, cabinets, display cases, con ainers an simi ar equipment for protecting all displayed foods against contamination frcm customers or from other sources shall be provided if food is to be served in this manner. F. Flatware Storage. Facilities designed and maintained to present the handle of the flatware to the customer, and to cover or prc~act the portion of the flatware which may come into contact with the customers mouth shall be provided if customer self-service flatware is used. G. Food Service Utensils. Tongs, spoons, scoops and simi- lar devices for handling of food shall be provided at all points where food is handled, and no food shall be handled without using such utensils. H. Ice Cream Dipper Storage. Running-water dipper wells connected to a safe water supply and to the municipal sewer system shall be provided for ice cream dippers and scoops at all locations or stations where bulk ice cream is dispensed. I. Cleaning Supplies and Equipment. Equipment and supplies shall be provided for cleaning of all equipment including but not limited to racks, stoves, exhaust hoods, refrigerators and shelves and for the cleaning of the entire food establishment. J. Utensil ~n'ashing and Treatment. Facilities shall be provided for washing and actericidal treatment of food contact surfaces of equipment and utensils other than single-service utensils. At each place where such equipment and utensils are washed, facilities shall be provided for removing food scraps and food residue from such equipment and from such utensils other than glasses before they are placed in the wash water or wash compartment. 1 -15- K. Three-Vat Sinks. Where hot water or a chemical agent is used for bactericidal treatments a three-compartment sink shall be provided. L. Final Immersion F?eater. Where hot water is used for bactericidal treatments a heating device capable of maintaining a water temp- erature of at least 170 degrees Fahrenheit shall be provided as an integral part of the vat used for final immersion. M. Sinks - Size and Drainboards. The compartment used for bactericidal treatmen shall e of sufficient size to completely immerse any equipment or utensils being given bactericidal treatment. Such sinks shall also be provided with separate drainboard space arranged so that soiled and clean utensils are kept entirely separate. All sinks shall be provided with running hot and cold water and shall be connected to the municipal sewer system. N. Dishwashing Machines - General Requirements. When dishwashing machines are used for the washing and the bactericidal treatment of equipment or utensils, such machines shall be designed constructed installed and operated so as to render all surfaces of such equipment or utensils clean reasonably drys and effectively subjected to bactericidal treatment. Dishwash- ing machines shall be so designed constructed, and installed to make effective cleaning thereof easy and to minimize places where dirt, bacteria and vermin may collect in such dishwasher. 0. Dishwashing Machines - Specific Requirements. Wherever equipment and utensils are to e washed by spray-type dishwashing machines which depend upon a hot-water spray for rinsing and bactericidal treatment the installation shall include a hot water system capable of providing water at maximum design load of the machine at a temperature of at least 180 degrees Fahrenheit at the entrance of the rinse manif old of the machines during all periods of activity. Easily readable thermometers shall be installed near the discharge end of the machine to indicate the temperature of the final rinse water entering the spray arms and at locations to indicate the temperature of water in all tanks of the dishwashers. Such thermometers shall operate so as to indicate temperatures to an accuracy of plus or minus 2 degrees Fahrenheit. When automatic timing of wash and rinse cycles is provided automatic timing devices shall be used which will provide for the full exposure of all utensils to washing and rinsing times required by this ordinance. All new dishwashing machines installed after the passage of this ordinance shall be provided with automatic timing devices for the wash-rinse cycles of such machines. Conveyors for automatic dishwashing machines shall also be accurately timed so as to sub- ject utensils to the washing and rinsing times required by this ordinance. Multi-tank machines shall be provided with an adjustable device for automatically adding make-up water in sufficient quantity to maintain a constant level and to run off any grease which may be present. Sufficient space shall be allowed between wash sprays and rinse sprays or adequate baffles provided to prevent intermingling of wash and rinse waters. A pressure regulator and a pressure gauge shall be provided on the discharge end of the hot water line to the machine to indicate the final rinse pressure entering the spray arm. A re- circulation system shall be provided if the heater providing the final rinse water (180 degrees Fahrenheit) is located over five feet frcm the automatic dishwasher. - 16 - B. Residual Bacterial Plate Count. No flat single-service utensil shall have a residual bacterial plate count in excess of 1 colony per square centimeter of surface area of the utensil as determined by the direct or swab contact me thod. No other single-service utensil shall have a residual bacterial plate count in excess of 1 colony per milliliter of capacity of the utensil as determined by the direct, rinse or swab contact method. Section 10.223. Cleaning and Storage of Utensils and Equipment. A. Bactericidal Treatment and Standard. All equipment and utensils shall be kept clean. Food contact surfaces shall be given bactericidal treatment before being used or re-used, and shall meet a bacteriological stan- dard of not more than 100 colonies of micro-organisms per utensil or piece of equipment. B. Storage. Equipment and utensils which have been cleaned and given bactericidal tr ae ant shall be stored and handled in such a manner so as to be protected from splash, dust, dirt or other contamination. Such utensils and equipment shall be stored no less than 12 inches above the floor in a clean dry location. Such utensils and equipment shall be air-dried before being stored, or shall be stored in a self-draining position on hooks or racks constructed of corrosion-resistant material. Utensils and equipment, after bactericidal treatment, shall not be touched or handled on food contact sur- faces, or on surfaces which would contact the mouth of a person using the utensils. Storage of equipment and utensils in ice or water for cooling is prohibited. C. Cloths. Cloths used by all food preparation and service personnel shall be clean. oths used for wiping food contact surfaces shall be clean and shall not be used for other purposes. Section 10.224. Dishwashing. A. Manual Washing and Bactericidal Treatment. When manual dishwashing operations are employed, all utensils a nd a quipment shall, after each usage, be prescraped or pre-flushed, shall be thoroughly cleaned in a suitable detergent solution in the first vat, and shall be rinsed free of wash water and detergent in the second vat. After cleaning and rinsing, these utensils and equipment shall be sub3ected to bactericidal treatment in the third vat by the hot water method or chemical methods hereinafter described, or other equivalent procedures. B. Hot Water Method. This method bactericidal treatment shall consist of immersion for at least 2 minutes in clean, hot water at a temperature of at least 170 degrees Fahrenheit or for 1/2 minute in boiling water. A thermometer shall be kept in a convenient place near the facilities, for checking the water temperature. Pouring or spraying water over washed utensils or equipment is prohibited as a means of bactericidal treatment. -18- Water used for bactericidal treatment of utensils and equipment shall at all times during business hours be kept at a temper- ature of 170 degrees Fahrenheit, and at all other times while utensils and equipment are being washed and given bactericidal treatment the water shall be kept at a temperature of 170 degrees Fahrenheit. Athree-compartment sink shall be used with the first compartment for washing, the second com- partment for rinsing and the third compartment for immersion in water at a temperature of not less than 170 degrees Fahrenheit. In the bactericidal treatment by immersion in hot water, or by oth~~ bactericidal treatment methods, all utensils and equip- ment capable of tapping air shall be placed in a venting position so that air will not be trappzd therein while in the immersion tank. C. Chemical Method - Chlorine - H,ypochlorites. This method of bactericidal reatment shall consis of exposure for at least two minutes in a solution containing at least 50 parts per million of available chlorine at a temperatu~ not less than 75 degrees Fahrenheit. The hylo- chlorites shall be made up at a strength of 100 parts per million or more and shall not be used of ter its strength has been reduced below 50 parts per million. D. C~Enical Method - Procedures. All utensils and equip- ment shall be clean before being su jetted to bactericidal treatment by any chemical method. Chemical solutions once used shall not be re-used for bactericidal treatment on any succeeding day. Where chemical treatment is used, a three-compartment sink shall be required; the first compartment to be used for washing, the second for clean water rinsing, and the third for chemical immersion. E. C~.emical Method - Other. Bactericidal treatment may consist of exposure by o al immersion in a solution containing a chemical compound which is effective and non-toxic in the use concentration. Such compound in use solution shall provide the equivalent bactericidal effect of a solution containing at least 50 parts per million of available chlorine at a temperature not less than 75 degrees Fahrenheit, and shall be made up at twice such strength. F. Chemical Method - Tests. When chemical compounds are used for bactericidal treatment, a suitable and readily applicable test for determining solution concentrations shall be provided in the food establishment. G. Mechanical Spray-type Washing and Bactericidal Treatment. When mechanical spray- ype washing operations are employed, all multi-use utensils and equipment shall be pre-scraped, pre-flushed, or pre-soaked. Utensils and equipment shall be placed in racks or on conveyors in such a way that all food contact surfaces shall be subjected to unobstructed wash and rinse water sprays. Detergents of a concentration which will render utensils and equipment clean shall be used at all times in the wash water. Wash water temperatures shall be at least 1Lt0 degrees Fahrenheit except in single tank conveyor type machines in which the wash water temperature shall be at least 160 degrees Fahrenheit. Flow pressure of rinse water shall be maintained at all times at not less than -19- and slicers which exceed the capacity of the cleaning sinks or vats shall be thoroughly cleaned, rinsed and subjected to bactericidal treatment after the days operation, after the completion of each meal or after each use, by any of the methods in this ordinance described or by spraying or swabbing with a chemical of a strength set forth in Section 10.221 relative to manual dishwashing and bactericidal treatment or equivalent method. C. Non-food Contact Surfaces. Aron-food contact surfaces shall be kept clean. D. Grills. Grills and other cooking surfaces shall be kept clean and free of incrusted grease deposits and food debris. E. Equi ment for Deep Fat Frying. Deep fat frying equip- ment shall be drained an thoroughly washed and rinsed at least daily and kept free of incrusted grease deposits and food debris. Grease shall be filtered and kept free of food debris. F. Equipment for Readily-Perishable Food. Where the preparation of readily-perishable food is on a non-refrigerated, continuous or production-line basis, the food contact surfaces of equipment and utensils shall be thoroughly cleaned and subjected to bactericidal treatment at inter- vals of two hours or less. G. Cleaning Compounds, Polish and Bactericides. Cleaning compounds and bactericides shall be kept in a room, cabinet or area separated from food, utensils and equipment storage, and shall be kept in clearly labeled containers, shall be dispensed in measured amounts, and shall be non-toxic in use dilutions. There shall be no poisonous polishing materials on the premises. Section 10.227. Sewage. A. Sewage Disposal. All water-carried sewage shall be disposed of by means o the public sewer system of the village; provided, however, that food vehicles may dispose of their liquid waste into receptacles carried on the vehidle for that purpose, but such waste shall ultimately be discharged into the public sewer system. B. Plumbing. All waste disposal plumbing or lines, open or closed, which pass over food preparation areas, food storage areas, utensils and equipment washing or storage areas, and areas where food is served, shall be provided with a one-piece-constructed metal dripless trough immediately below such waste line and sloped to drain away from such areas. C. Interconnection Prohibited. the safe water system shall not be connected to the sewer system nor be ins alled in such a manner so as to permit the possibility of back siphonage from the sewer system, waste disposal system, or other source of contamination. - 21 - D. Grease Traps. Grease traps shall be required in all cases where the amounts of grease discharged into the sewer system are such that the grease is not kept in suspension in the liquid wastes. E. Drain Lines. Drain lines from food equipment such as but not limited to dis washing machines, ice storage vats, steam tables, ice machines, proofing cabinets, sinks, refrigerators, potato peelers, and similar equipment shall be connected to the sewer system through an air gap; provided, however, that sinks and dishwashing machines may be connected dir- ectly to a horizontal sewer line connected to a floor drain not having a tiack- wa to r valve . F. Floor Drains - Refrigerators. Floor drains directly connected to the sewer are prohibited in walk-in coolers or refrigerators. Section 10.228. Garbage. A. Garbage and Refuse Disposal. All garbage and refuse shall, prior to disposa , e kep in igh non-absorbent containers which shall be kept covered with close-fitting lids when filled, in storage, or not in continuous use, provided, that such containers need not be covered when stored in special insect and rodent-proofed room or enclosure or food waste refriger- ator. All other refuse shall be stored in containers, rooms, or areas in an approved manner. The rooms, enclosures, areas, and containers used should be adequate for the storage of all garbage and refuse 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 refuse. Food waste grinders, when installed, shall comply with the plumbing ordinance. All garbage and refuse shall be disposed of with sufficient fre- quency and in such a manner as to prevent a nuisance. B. Garbage Incineration. Where any combustible garbage and refuse is burned, an incinerator shall be provided which is operated as required by the ordinances of the village, and areas around such incinerators shall be kept free from rubbish, ashes and debris. Section 10.229. Garbage Grinders - Construction. Garbage grinders shall be so constructed that there are no areas in the machine where food wastes can accumulate, and adequate clean-outs shall be provided and so located that the waste line connected to the grinder can be cleaned. Section 10.230. Holding Temperatures. A. Readily-Perishable Food. All readily-perishable products, except during necessary periods of preparation and service, shall be kept at or below !~0 degrees Fahrenheit during storage, transportation and display; provided, however, if such readily perishable products after being cooked are not immediately refrigerated to !~0 degrees or less Fahrenheit, such food shall be kept at or above 150 degrees Fahrenheit. -22- B. Cream-Filled and Custard-Filled Pastries. Cream- filled and custard-filled pastries shall be kept at a temperature of !~0 degrees Fahrenheit or below or at or above 150 degrees Fahrenheit during periods of storage, transportation and display. Fillings shall be refrig- erated at or below J~0 degrees Fahrenheit at all times, prior to the filling operation; provided, however, that fillings need not be refrigerated if they are kept above 150 degrees Fahrenheit of ter cooking and until placed into the shell. C. Frozen Food. Frozen foods shall be kept at or below 0 degrees Fahrenheit, except when being thawed for preparation or use. Frozen food shall be thawed in a refrigerator at a temperature of 1~0 degrees Fahren- heit or lass. No person shall thaw frozen foods by immersion in water, unless such food is completely immerged in a boiling cooking liquid. Section 10.231. Wholesomeness. hll food in all food establish- ments shall be clean, wholesome, free from spoilage, adulterations, and mis- branding and shall be prepared, processed, handled, packaged, transported and stored so as to be protected from contamination and spoilage and shall be safe for human consumption. No home-prepared foods shall be kept or used in any food establishment. Section 10.232. Dairy Products. Milk and fluid milk products shall be served to the consumer in the individual unopened original containers in which they were received from the distributor, or served from a bulk con- tainer equipped with a sanitary dispensing device; provided, however, that cream, whipped cream, or half-and-half may be poured from an opened original container for use or service on the premises, provided further that milk served at hospitals and institutions may be served from one-quart or two-quart containers packaged at a milk plant, and mixed milk drinks requiring less than one-half pint of milk may be poured from one-quart or two-quart containers packaged at a milk plant. The dipping or ladling of milk is prohibited, except for immediate cooking purposes, provided further that this section shall not apply to manufacturing or processing food establishments which make no sales at retail nor direct sales to consumers. Section 10.233. Food Sources. No food shall be stored, prepared, manufactured, processed, wrapped, canned, packed, bottled, transported, dis- tributed, sold or offered for sale, or served in any way, with or without charge, within the Village of Richfield if such food has been obtained from a food establishment within or without the limits of the village which do not meet the requirements of this ordinance. Section 10.23L~. Shellfish. No person shall have or keep in any food establishment any oysters, clams, mussels, or other shellfish from a source which has not been approved by the Minnesota State Board of Health or, if the source is outside the state, from a shipper whose name is not on the current list of State Certified Shippers issued by the Public Health Service and such 1 -23- approval shall be evidenced by official stamp on the container. Shucked shellfish shall be kept in the original container until used. Oysters' clams mussels and other shellfish, if served in the shell, must be served in the original shell. Section 10.235. Maat and Poultry Sources. All meat and mea t products and all poultry and poultry meat products received, kept or used in any manner in any food establishment shall be officially identif ied as having been inspected for wholesomeness under the supervision of a licensed veterin- arian, and any such products upon which any such official identification is lost by reason of the processing thereof shall be identif ied by the name and location of the processor trereon. Section 10.236. Transportation, Storage, Display and Serving of Food. A. General Requirements for Food Protection. After delivery and while being stored, prepared, displayed, served, or sold in food establishments, transported between such establishments, all foods shall be protected against contamination from work surfaces which are not clean' uten- sils which have not been given bactericidal treatment, unnecessary handling flooding by sewage or drainage, coughs, sneezes, overhead leakage, dust, flies, insects, rodents and other vermin, or any other source of contamination. B. Fruits and Vegetables. All fruit and vegetables shall be washed thoroughly be ore being used. C. Poultry and Pork. Roast poultry, including stuffing, shall be heated to a minimum temperature of 165 degrees Fahrenheit throughout, with no interruption of the initial roasting process. Pork and pork products which have not been specially treated to destroy trichinae shall be thoroughly cooked to heat all parts of the meat to at least 136 degrees Fahrenheit. Large thick cuts of pork or pork products shall be cooked at boiling temperature or baked at oven temperature of not less than 350 degrees Fahrenheit for at least 30 minutes per pound. D. Readily-Perishable Food. Readily-perishable foods which are to be served without further cooking, such as, but not limited to, potato salad, egg salad, and chicken salad, shall be prepared on surfaces or in con- tainers, with utensils which are clean, all of which have been subjected to bactericidal treatment. E. Hand Care, All foods shall be prepared with a minimum of manual contact and all persons handling .such food shall have hands which are clean and free from cuts, sores, and bandages:. F. Protection of Food. During storage, foods not subject to further washing or cooking before serving, and ready-to-eat foods shall be wrapped, kept in closed or covered containers, or kept in such a manner as to be protected against contamination. G. Container Care. Food containers that are or may be placed on work tables, work surfaces, or refrigerator shelves, shall be stored above the floor, on clean racks, hooks, or other clean surfaces. - ~~ H. Moist Storage Areas. Food stored in rooms which are )celow street level, subject to flooding from sewage backflow, or subject to wetting from mopping or other causes, shall be kept on devices or shelves at least 12 inches above the floor and so arranged that the underneath area can be readily cleaned. I. Smorgasbord and Buffet Service. All food on display including but not limited to smorgasbords and buffet service in any food establishment shall comply with all requirements of this ordinance. J. Counter Guards. All unpackaged or unenclosed food on display shall be protected by counter guards or covers so designed as to intersect a direct line between the customers mouth and the food. K. Implements for Certain Foods. All employees and cus- tomers at self-service shall use tongs, forks, spoons, picks, spatulas, scoops, or other suitable implements in serving butter, cubed or cracked ice, cake, pie, bread, rolls, sliced meats, pickles, olives, relishes, and such foods shall not be touched by hand. Sugar shall be served in closed dispensers or in individual packages. Cream in open pitchers and pickles and relishes in open trays shall not be permitted unless the entire contents are used or discarded at or after each serving. L. Packaged Foods. Food which is wrapped or served in closed containers or packages, such as but not limited to sugar, syrup, and condiments, may be reserved. No unwrapped food that has been once served to a customer and no wrapped food on which the wrapper has been broken shall be served to another customer or thereafter used in the preparation of food. M. Protection in Transportation. The requirements for temperature, for the storage, for the display, and for the general protection against contamination as contained in this ordinance shall apply in the trans- porting of food from a food establishment or other location to another food establishment or other location for delivery, service or catering operations. Section 10.237. Cleanliness of Persons Engaged in Food Establish- . ment Operation. A. Handwashing. All persons engaged in food establishment operation shall scrub hands and arms before starting work, and shall wash hands during work hours after each relief period and after using the toilet room. The hands of all such persons shall be kept clean while engaged in handling food, utensils or equipment and they shall keep their fingernails closely and neatly trimmed. B. Clothing. The outer garments of all persons engaged in handling food, equipment or utensils shall be c~ean and shall be used for no other purpose than duty in the food establishment. Hair nets, head bands, caps or other hair restraints shall be worn by food preparation and serving personnel. 1 - 25 - C. Tobacco. The use of tobacco in any form by persons engaged in food establishment operation shall be prohibited at all times in rooms in which food is prepared or stored, and in rooms in which food is served, at all times when such persons are on duty. D. Expectorating. No person shall expectorate in any room in a food Eocablish~nent where food is stared, prepared or served. E. Other Practices. No person shall perform any act or engage in any practice which may contaminate food, equipment or utensils. Clean spoons, knives, and forks shall be picked up or touched only by their handles. Clean cups, glasses, and bowls, shall be handled without fingers or thumbs contacting the inside surfaces, or surfaces which come into contact with the mouth. A spoon or other utensil, once used for testing of foods shall lre cleaned and subjected to bactericidal treatment prior to re-use for any purpose. No person shall remove soiled dishes by placing fingers in glasses or cups, or by picking up utensils by soiled surfaces instead of handles. No person shall scratch the head, pinch face pimples, pick the nose, mouth the fingers or pencil, snee ze or cough without washing the hands immediately thereafter and before con- tinuing or returning to work. Section 10.238. Health and Disease Control. No person while affected with any disease in a ecmmunicable form, or while a carrier of such disease, or while afflicted with boils, infected wounds, sores, a cough or a cold shall work in food preparation or serving areas of a food establishment and no owner or operator of a food establishment shall employ in such an area any person known or suspected of being affected with any such disease or con- dition. Section 10.239. Dressing Rooms and Lockers. A. Separate Rooms Provided. Dressing rooms, separate for men and women, shall be provided in all food establishments where employees change clothing within the establishment, and such dressing rooms shall be located outside of food preparation, storage and serving areas, and utensil or equipment washing and storage areas. B. Lockers Provided. Lockers for personal belongings of employees shall be provided within dressing rooms or in areas outside of the food preparation, serving, utensil and equipment washing and storage areas. Personal belongings including but not limited to coats and other clothing shall be stored in such lockers and shall not be stored with food, utensils or equip- ment. Dressing rooms and lockers shall be kept neat and clean. Section 10.210. Insect and Rodent Control. A. Insects and Rodents Prohibited. No person shall allow or permit the entrance, breeding or presence of rodents or insects including, but not limited to, mice, rats, flies and roaches in any food establishment. -26- B. Requi.~ €' ,~,~,; ~ ~:~ t ~-~~~ nf~c, ..~ar~'lll, Control. Stored foods shall be protected agains ~, :z z7 ..;•~ a ~~ ~ `~ s 4' .. ,~`~. c,~.:. ~ c~ :~ ~?~r ~;overing, wrapping or by equally effective rae~~t~r„z;-_, ~G~,cfr~4E, ~~-: r;,; a ~ _ :~:~:,~~~_t~c:i.des shall not be permitted to come irito cont°-l~' ~~a: ~ '~-> >~~ ~ ~r> ; c ,t 1c;~~, ~;t~x.r'aces, ~~.tensils or equipment. No area shall b~ r ~~t~:' ~,~ <c~ _;.A~ ~ rn-=~ .c~~° c~~~~.c~h provides or is likely to provide harborage and bre€-~c~ ~,~~_~ t, i_~-,~ c ~ _ ~ ;: c~~~r ~ ~f, ssad ixzsectsa C. Bequ:i.rem~:;s~;,~ j~°o:,-~ -~:_x?~~ere~~a.r~_d.P and Roder~tioides, All insecticides and rodenti~ides v~~ial_1.~~~ia; .~~'a:~,`_c.~sa~.i,a:~n~~ 4- ~ih9~c}i are clearly labeled so that the contents can be edsz~^y -~_~s~;~-;.t,;Y :_.~~~;; anr1. k~~~all be kept in a room, cabinet or area separated fro:, fcaod, ut~.~r%~~.~io a:~d egL~ipment storage, and shall not be used where food, utensils, er~ra:pmes~t,, ox ernplo~rees ~ clothing are exposed to the spray, the splashing, the dt?5~;.~~`t'~~; e;~^ ~'~Ize settling of such st;-k~stances. Section 10.211. ~~o,aE~e1~c€~p~C~g~ A. dept Cle~n;~ aa.~E_:~ pazbts of a:~,l food establishments both inside and out, shall be kep'~~rr~~~'~, .~:~ee ~~f gar'o~:ges weeds, refuse, rubbish, waste paper, debris and littor. B. Dusting ~~r.d C_I.,eabi~.x~~;® ~os~~,ess rnet~iods of floor and wall cleaning shall be used, or ~u~~;m~;r x ~, :~xrA~,.,~ c,A7c~e;~~an~~; ~,~?~~pounds and pushobrooms shall be employed; and all suc~i cleas~:%r~g e~E,~:~~~, F ~~•,e~:~"r~j~cv~~ -i':~.oo~• cleaning, shall be done during those periods when the ~~eas~y ~~~,n;s;_a`~, of f~~o~?. `~.s exposee?, such as after clos- ing or between meals. C. Use as L~.ving Qtxar. tee s ~ i~o person sha~.l use any area in any food establishment as liv_ng--a~=.~~rm~~~~~,~~~..~tgarterv~,a A.11 openings between living or sleeping quarters and, a {'c~o~l usi;~b~i.5~shril~.rl~ ~ha~.l be equipped with self- closing solid doors which sha~.l not b;.: a~~~~wvd to :stand opens Dc Laundry Bags a?~c3. ~ec:~~atac~,eN~ ?~'on~absorbent receptacles or washable laundry bags' lauradere~i ~~~~~~w~etr ~~re:cy t~;~o uses, shall be provided for used or soiled linens, ooatsx: t.~c?~_~~s`~3~ ~?..=4~~sses az~d aprons, which shall be kept therein until removed for ~_au~:~r~<=>r~n~,, E. Animals az~d ~'o?~y=Y ~?~•~~~zibitcd„ Except for guide dogs accompanying blind persons on ~~~~dE~~~~x,c:~ya.~~aa~ xis fo~1Tl or an~sxnal shall be allowed in any food establish~~<.~~:~.-~,~ SectlOn l~Ja2~2~, )~_i_sy a-.,<-1 i.~?i~~.i,~ ~',,? ~~ x ^-,'i?<=~i~ ~~ l~rbY7iS1Un~, A. Procedurie ~raiie~ ~:~r~ee~t~,~arl ~.~~ ~r:.s,;,r~c~~edr ~t'hen there is reason- able cause to believe tha t ~ ~c~~iti ~ : ;=~ , ? _;~~~~~~;A~; ~~T~~e~~ trr, e~~loyev is a carrier of disease, the health officer, or~ ire Ia~s a~~seh~r~;~~ ~~he sanitar°iatx is authorized to require any or all of the f~o2,lr~~:ri~~~; 1. Thr „r~r~1~~~ %=a ~~., ~P ~_~? ;~.c~~ ref _~~?ch perso~z frarn all food esta'ol~~_~~r~~n~~.~~~~ 2® 't'he •i:,~°~~, .,_ c~.r ~e~?_} ~.er i,ts~s cif such person to an area of the f ~~oc~ ~ ?;~,'~!_ ~:j~~~rl ,,:t`t; ~-iYSeA ~: .'~J.~'re would be no danger of tra 1,~;c~: ~, ~ ;-.:dE ~~~.: a ~~~, 4 _. „_T ~- ~. adequate cred:~cal examinations of such persons and their asso4~ates, with such laboratory examinations as may be indicated. ~. The immed~,ate suspension of the license of the food establishment until in the opinion of the Health Officer no further danger oi' disease outbreak exists. B. Industry Self-Inspection. Every food establishment shall arrange for a program o sanitation self-inspection conducted by the owner, manager' sanitation supervisor, or an agent. Such inspections shall be kept on file for review by the sanitarian. C. Construction - Plan Review. All persons who hereafter construct, extensively remodel or convert- u~ildings or facilities for use as food establishments shall conf orm and comply in their construction, erection or alteration with the requirements of this ordinance. Plans and specif ica- tions for such oonstruction, remodeling or alteration which show layout, arrangement and plumbing and construction materials of work areas, and loca- tion, size and type of equipment and facilities shall be filed by the owner with the village for review and approval by tre Health Department. The build- ing official shall not issue a building permit for a f ood establishment or remodeling or alteration permit for such establishment until such permits shall have the approval of the Department of Health endorsed thereon. D. Interference With, or Hindrance of, Sanitarian. No person shall interfere with or hinder any sanitarian in the perf ormance of his duties under this ordinance or the laws of the State of Minnesota, or prevent his per- formance thereof. Section 10.243. Separability. Should any section, paragraph, sub- division, clause or other provision of this ordinance be declared by a court of compettne jurisdiction to be invalid, such decision shall not affect the validity of the ordinance as a whole nor of any part thereof other than the part so declared to be invalid. Section 10.244. Penalty. A violation of any provision of this ordinance is a misdeameanor. Regardless of suspension or revocation of any licenses any person convicted of violating any provision of this ordinance shall be subject to a penalty of a fine of not exceeding X100 or imprisonment in the village or county jail for a period of not exceeding 90 days, with costs of prosecution in case of either fine or imprisonment. Section 10.245. This ordinance shall become effective 15 dajTs after its publication. j= Passed by the Village Council of the Village of Richfield this 9th day of December, 1963 . ATTEST: a ~' f ~-~ ~ , ,. ~ Edward J.Moline+/ -' Clerk Stanley W. Olson '~'-Mayor -~ ~ , 0. R. Van';Krevelen t ._ - iTanager -28_ - LEGAL NOTICE ORDINANCE 9.Oi ,An Ordiuanee Relating to Rex- taarantx, .Food F.xtablixhmeots d Food Vending Jlachinex, Village Council of Richfield, Mi to ordains as .follows; ion 10.201. 'pule, Sections 10 to 10.240 ma-y 6e cited as the "1! Co e" of iL a Ri h- d the V 1 ge of c fi and will be referred to, in thb sections as "this ordinance". Section 10.202. DePinitiona. The following definitions shall apply in 'the interpretation'and• enforcement of this ordinance and Che following words and terms wherever they ob- cur in this ordinance are defined as follows: A. "Adulterated Food" means arty food which (a) bears or contains any poisonous or deleterious sub- stance which may be injurious to health, provided, however, if such food bears or contains any such substance added thereto or found therein for which a safe tolerance or standard has been established by lawfiul regulation, or law, such food shall not be adulterated food if such substance is not in excess of such tolerance or standard; or (b) con- sists in whole or in part of any fil- thy, putrid, decayed or decomposed substance, or consists in whole or in part of the prodttet of a diseased animal, or an animal which has -died by accident, disease, or otherwise than by slaughter; or (c) is con- tained in an immediate package which is composed of any poisonous or deleterious substance which may render the contents injurious to health. B. "Bactericidal Treatment" means 'the application of a method or sub- stance for the destruction of al] pathogens and Ito reduce all other micro-organisms to meet the re- quired bacteriological standards oP th' rdinance, and which does not a sly affect the utensils and e ant of the food or the health a consumer. 'Bakery Food Vehicle" means a od vehicle used to transport y goods about the streets for the purpose of sale of such goods from door to door. D. "Catering Food Vehicle" means any food vehicle used to transport any food from its point of prepara- tion to a point where the food is served from the vehicle to the con- sumer, or any food vehicle wherein food is prepared for sale or service to the consumer. );. "Clean" means free from phy aical, chemical, and microbial sub- stance discernible by ordinary sight or touch, by ultraviolet light, or by artificial light andthe safiranine-c dye teat, and free from insects, ver• min, and debris. F. "Ihnployee" means any persor who renders personal service, wilt or without compensation, within a food establishment. G. "Family" ,means an individua' living alone or two or more persons related by blood, marriage or adop• lion, living together in a single res. idence unit; H. "Food' means any raw, cooker or processed substance, beverage of ingredient used ar intended for use o] i ar for human tom inwh eor rap t sumption. The term "food" Yur~thei includes ice anti water. I. "Food Contact. Surfaces" mean. those surfaces of the equipment arc utensils with which food norma113 comes into contact or may come into contact, J. 'Food Establishment" mean: any building, room, stand, enclosure vehicle, space, area, or other placf w in food is stored. prepared actured, processed, wrapped c ,Packed, bottled, transported d uteri, or served, as a business w er or not the food is consumes o premises. . "Food Vehicle" means any fool es ablishment consisting o~~f a mobile vehicle which hauls any food for the n,,..nnan of rt oliverv nn ao a I ii ainers, implements or other oquip- nentwith which food comes in cot;- :act during storage, cooking, prep- aration, display or serving. CG "Vending Machine"-means ant type of mechanical device- which operates by the insertion pf. a cpin, rr other token, and which delivers, ar permits the removal, from such machine of any food.- DD °Wholesoine"' ea~s s nd m, n ou healthful, clean and in alt waY~s fit for human food, Section 30,203. Llcensea, No person shall operate a food establishment,. catering food vehicle, battery food vehicle, readily-perishable food veh- iclo, retaij candy shdp, itineraht food establishment or vending machines in the Vi11a~e 4f ~iphfiold tvho does not possess an uprevoked ;license from the `public health sanitarian. Such license shall lie posted 'in a conspicuous place. Only persoha "Who comply. with the requirements of this ordinance shall be entitled to receive and retain such a license. Such a' license may be temporarily suspended. by rho sanitarian upon the violatioh by the. holdee.of any of the terms of this` ordinance, or revoked after anopportuuity for a hearing by the village manager upon serious qr repeatod violation:: All food vehicles shall be identi- fied with the name and location of the processor itt letters at least four (4) 'inches high on each side of the trailer or box. When.. deliv- eries are made by other than' the :processor, the phrase "Readily erisha,ble F ds" bu 4 inches P oq f r ( ) in size shall appear on each s}deoP the vehicle in addition toahe name of the delivering agent. ':'Vhere the business conai is only of a catering food vehicle, bakery good yehicle, readily-perishable food vehicle, retail cahdY shop, itinerant food ~establisltmept; or vending ma- ch~ne, a food establishment license shall not lie required fn addition. The village manager or sanitarian, acting- concurrently, may suspend the license of spy food establish- ment or other type of operation re- quiring a license' finder 'the pi•o- visions..of: Phis ordtnance, if the op- erator of such eatatilishmf?nf or bps_ iness is found to be in violation of the rovisions of .thi ordinance. Such sus erasion s' all be un it the P h t. next regular met}ing.oP the Y?ll~g council, at-which time the village council a4alj r4R•91der whethersue licenseshall be pecgnanently re- voked or ref stated. At the .council meeting,at ~feh such revocation or reinstatement is considered the tic- cosec shall be riven a full gppor- tunity to be beard, Section .10.209, AppRentton fo Licenae..,The applicant shall slat the following in the application fo a license`. A. His name; B, His' busineBa,addreas; if any and his home address; C. The :address pf the premises t be licensed, or the address of th premises where {he vending ins chine is to be.locateal or the foo vehicle is to be kepE; • D. The type pf, business fo b co'nduetod on the premises, pr th kind of food to be sald,by the vend Ing machine, or the use to be mad Pf the food vehl'cle and the .genera area where it is to be operated; E. A geperal physical description of the preitifaes, yzndfng rttacline of food vehicle; F. The ldenti(ying; aerial humbel of the Yeridin`g machine or food veh. 1cle; G. The supplier' 'pi the articles tt be sold. ih the. Qehding machine and the addrea§ pf the prernisei where rte's articles to be sold by i ` r laced in the ma• the mach ne a e p chine, unless the machine Is ~ to be filled where it is to be tutored; and H. A list of a$,Pood licenses of permits held by the applicant al the time. of ~pplic$tion in any city ar vlllage.iu ant State, or issued tc him during the precedih'g, threi ~a~l unwholesomeness or aQulteration, The Sanitarian' shall aeizt, by plat- ing a tag .thereon, arty food 'that he shall have .cause to believe tp be misbranded or adulterated, or any equipment,- .clothing or utensils found in `a fPbd establishment, th'e use of which would not comply with this ordinance; and also may, in similar mahnei', seize apY)'quipmQnt clpth(ng ar -utensils Which is unfit for'Use by reason afflirf, filth, extha- scone matter, insects, • corrosion, open seams; or chipped or cracked surfa.cea. Such seizure tag shall be printed-and'shall read. as follows: "Richfield..Health Department Seizure -- Use b'orbidd'ep PendidB Investt aeon Date'........; nttariaa ...:.. .:. Released b" .;...... Day .:.:.., Y e vane , Title. 1Rrtnrn'~this portion oP tag to Richfield Health Department)" Np person shall remove such tag frotp any article of ~food;equi:p• nest, or clothing, or any utensil ko whisk it is attached, or remove or use such food, equhpment, clothing; or utensils sat seized except. by d9r- ection of the .Sanitarian. At the end of rife ponied of investigation, the Sanitarian -shall condemn and cause to be removed or' destroyed as pro- vided for in this ordinance., .any food; equipment, .clothing :or utien- sit `which teas been so seized. and which does not eomply_ with the provisions. of this ordinance, prP- v(ded, however, that fat the pose of misbranding, which. can be cprrec- ted by propel labeling, stick food may be released to the owner or person in charge for proper IabeT- ing; under the aupervhxion .af the Sanitarian. A,. Condetnnativn o1 Rood. The Sanitarian may condemn and fortiid the-sale of, or cause to bo emoved or destroyed, any food which is un- wholesome or,adultorated, unfit for for ,human consumption; or other~ Wise prohibited by ordtnance at state nr federal law. ` C, Condetenntibn o! Tyquipnrent Clotting, and Uteaalls: The Satiitar• fan may condemn any equipment eiothl-rag or hfensils found in s' food esfabllahment. the use. of : whiel Would not comply with this ordin• e once, ur which is being used` it h v~ioladon Of .°thls ordhganee; ens a1sQ may condemn auy.aqulptnent, clothing or utensils Which by rea• soil Q! dirt,. filth, extraneous mater, insects, eorroslon, open seams; of chipped or cracked aurfacesi9 un• fit foC use. r D. Conderonatlon T~~: The San• 0 itsrian ahahplace a tag of condem• r nation upon the food, clothing, ~~es~ elTa'and equipment, which tag'shal readasfoliUWS: "Richfield Health pepartment ' Condemned ' o Date ...,....' Sanitarian ••...,..., e E. Trna«port or Sale of Unhealth• . fal• Food pcoLthited, Nq'person steal d transport within or into the village or sell or offer' Por sale jn the xil• e logo ant food which is not whole e eonie or which is adulterated. F. Uoh4Althful Fvod Regnfred to be fn Gnr4aRO Cnng, It shall be un t lawful for stet Person to perms any;- unwholesome or adulterate< placed in tl garb ge can 4r garoa~a receptacle, and t e presence of un wholesome.. or adulterated.: food i) any.food eeta'blishmep{' and nqt fi a garbage :can or garbage recap taele shall he, prima facie evidence of the intended sale tfiereof as food Section 10.210• Itinerant Food E4 tahlishmenta„ The requirements o this. ordinance shall tie, aPPlicabh tp itinerant food establ(shments provided, however, that swbati,tut~ facilities loc8 ed outside the fops establishment and other aubstan fully equivalent, stubatitute facilf ties- within, the food oatablishmen Section 10.x13. Doors and 1V[n- times when the food establishment sows. Frqm A~pri] 1st to ?vovem,ber Is in operation. st of each. year; all openings stand- C. Closetx, Water closet seats shall rag open: to the outer air including be of open front design; water clos- ut no[ limited to doors; windows, ets and urinals shall be clean, free skylights and transoms shall be from stain, and have no offensive Greened with tightfitting screens odors. ~f not -less than 16~-mesh wree or D. Supplies end Reeeptaclex. A clastic cloth, free of holes. All su~pPly of toilet tissue shall be pro- loors and screen .doors opening to vided a.t each toilet at all times. he otter ail shall be self-closing Easily cleariable receptacles shall r i e resists a and shall open outward; .provided, be p ov d d for waste ma nd towever; in lieu of meeting the such receptacles in toilet rooms for. oregoing requlrementa, fans of suf- women shall be covered. Such re- 'icient powep to-.prevent .the en- eeptacles shall. be emptied at suffi- trance of flies :may be used at ctontly frequent 9nteroala to prevent itherwase unprotected openipgs, excessive accumulation_of waste ma- Section 10.214, hi~hting, [erial. A, Eood Preparntloe aqd Utensil E• Doorg anal Vestibules. Toilet R'oiking 9reaa Lighting. Natgal rooms shall be provided with doors and. supplement artificial light whack shall Abe of solid construction, sources. shall be provided which self-closing, and shall not be left Cornish at least 30 foot candles on open except during cleaning or all working and equipment sus- maintenance, Vestibules shall be faces in food-preparation and ales-' kept in a clean condition and in sit-washing areas. wring all tithes good. repair, and shat] Abe adequately when . rife area is Deing heed or lighted and ventilated. cleaned. Section 10.21.7. \Vater Supply and R. OtC•er Areas. All areas, except Ice. dining' rooms ` and working and A. Safe Water and Safe Water equipment. surfaces as mentioned in Supply. A supply of hot and cold paragraph A bf thhs section shall running' water under pressure from be provided with at least 5 foot a safe water supply shall be pro- ided in all food eta i h e s ex- candles. o'f light at a distance of 3d v e bl s m rat inches from the. floor. cePt food vehicles which handle only Section 10.215. Ventilation. pre-packaged food or which handle A.,Ventllatlon Itegnired. All areas meat being transported in the man- in `every foodestablishment shall net provided Eby state law and reg- be well ventilated and shall 'be ulations, ~ n free. of disagreeable: br ezcesslye ~• Running Water, Safe water, odors, condensation, .vapors, smoke, both hot and cold running mtder and. fames. pressure shall be provided in all B. Local Exhaitgt.,Ivlechanical lo'• areas where food is prepared and cal exhaust ventilation shall be i~m where utensils, equipment, contain- stalled' on or oveF all fixed equip- ere, or hands are washed. meet ~ which produces odors, grease, C. Sources. All water shall be or smoke, including but~not limited drawn from the municipal water to ranges, griddles, and deep fat system, provided, however, a water frying units: supply located on the premises may C. Inlets qnd Make-up Air. Air be used if the operation, location inlets shall be providedwhich are and construe~tion have been ap• of sufficient capacity to supply Proved by the Minnesota State Board replabemen•6 of exhausted air; pro- of Health. The ]icensoe in such case vided -that the summary calcula- shall at his expense make arrange lotion for. exhaust and make-ip air menu fps chemical and bacteriolog• for the kitchen shall leave the kit- ical analysis of the water, and this then under a alight. negative Ares- analysis shall be done at interval: sure and the balance of make-up of not less than once each month, A air for- the kitehon shall 'be supplied copy of each of :these reports shall Prom .the dining area. Air inlets and be submitted by mail directly from all ducts shall be located so as to the laboratory to the .Health De• provide a thoroughly uniform air pariment of the village immediately movgme~nt throughout all roams upon completion of the laboratory and areas, Air inlets located on the work. otttalde ~of the .building shall be D. Dapping and Common Drinktnl located.. at least 12 feet off the Cups. The use or providing of co~~ ground, and shall nOt,be located moo drinking cups and the dipping within thirty feet of plumbing vents of water from containers is pro or other exfiaust vents, Inlets shall hibited. be equipped with filters which pie- N?. Traoaporting Drinking Water vent the entrance of insects and Water transported for drinking par excessive dust; dirt,. or any other Poses shall be safe water and Egon contaminating- materials. a safe Water supply, D. All Hoods. All hoods for .food F, Containers for Transportlni preparation `equipment shall have Drinking Water. Al] containers, in welded or soldered joints and be chiding but not limited ~to~ tool free of any .openings or holes, trucks, cans and bottles, which arv All_hoods shall have. grease col- used in transporting' water from the letting troughs under the Ehlers .source to the-point of use, shall bt which eliminate. the dripping of of such material and constructiot grease from such filters onto food, .as to facilitate cleaning, All open utensils or equipment, Inge into, and a1L water contact sus All hoods shall be equipped with faces of such containers shall b~ low Velocity filter grease removal Protorted .from contamination. AI systems. Stich filters shall be in- such containers shall .be clean ant stalled at ail. angle'of forty-five da- shall. 'be subjected to bactericide ggees to sixty degrees with theaor- treatment immediately prior to earl Izontal in the hood. A filter vela- ~~ o o tin stet city of npt~ lase. than two hundred G. Equipment f r B tt g W pot mitre than three hundred lineaC I;osesuse for filling tanks, cans fegt per minute. shall be provided at kottles, and other water container ail times the hoodis lp`use; provl~- shall be kept clean and shall b~ ed, , however, any .other grease rA- handled 9n such a manner as to pre moval processor.equiprnent of equal rent contamination of the water, the effectiveness may. be used Prov[de~ nozzle, or any part of the hose whirl the licensee shall submit to the may come into contact with the in Health Department of the village side of the container, Hoses shall b~ evidence showing in detail the pi's- cleaned andsubjected to bacteri cedure or process and the effective- etdal treatment immediately prix Hess. thereof. to each use. E. CanonY'Hoods, All canopy hoods Ii.. Ice. All ice shall be manufac shall overhang all cooking and oak- lured only from .safe water whit: ing equipmeti~t a minimum of one has been obtained from a-safe ovate foot and shall be provided with a eupplp. Tce shall .be handled am grease trough around the pert- transported in single service con meter Which. eliminates. the drip- •tainera, or in itensiis which ar oinks. of grease from such hood. clean and which have been subjectei PAGE SIS THE RICHFIELD NEWS THURSDAY, DEC. 12, 1 F. Flatware Storage. Facilities esigned and maintained to present he handle of the flatware to the ustomer, and to cover or protect he portico of the flatware -cvhic'h say come into contact with the :ustomer's mouth shall be provid- ~d if customer self-service flatware s used. G. Food Service i;tensils. Tongs, spoons, scoops and similar devices 'or handling of food shall he pro- ~ided at all points where food is handled, and no food shall be noodled without using such uten- sils: H. Ice Cream Dipper Storage, Running-water dipper wells con- nected to a safe water supply and to the municipal sewer system: shall be provided for ice cream dippers and scoops at all locations or sta- tions where bulk ice cream is dis- pensed. I. Cleaning Supplies and Egaip- 'es hall nest. Equipment and sapph s be provided for cleaning of all equipment including but not limited to racks, stoves, exhaust hoods, re- frigerators and shelves and for the cleaning of the entire food estab- lishment. atment J. utensil Washing and Tre Facilities shall be provided for washing and ,bactericidal treatment of Pood contact surfaces of equip- ment and utensils other than single- serviceutenails. At each place where such equipment and utensils are washed, facilities shall be provid- ed for removing food scraps and food residue from such equipment and from such utensils other than glasses -before they are placed in the wash water or wash compart- ment. K. Three-~*at Sinks, WhBre hot water or a chemical agent is used for bactericidal treatment, athree- compartment sink shall be Provid- ed. L. Finnl Immersion Heater, R'here hot water is used for bactericide: treatment, a heating device capable of maintaining a. water temperature of at least li0- degrees Fahrenheit shall be provided as an integral part of the vat used for final immersion M. Sinks - Sfae and Di•ainboards The compartment used for bacteri tidal treatment shall be Hof suffi~ dent size to completely immerse an3 equipment or utensils beurg gives bactericidal treatment. Such sink shall also be provided with eeparat~ drainboard space,ar}'anged so the soiled and clean utensils are kep entirely separate. Alt-oinks shall bt provided with runnitlg hot and colt water and sha12 be .connected ti the municipal server system. N. Dishwashing 3lachinee -Gen eral Rcryuirements, tiVhen dishwash ~ ing machines are used far rho wash ing and the bactericidal treatmen 08 equipment or utensils, such ma chines shall be designed, construct ed, installed and operated so as ti render all surfaces of such equip nest or utensils clean, reasonahl; dry, and effectively subjected b bactericidal treatment. Dishwashlnl machines shall be so designed, eon strutted, and installed to mak effective cleaning thereof easy, ant to minimize places where dirt, bat testa and vermin may collect ii stick dishwasher. 0: Dishwashing Machines - Specs i ereu n a herev P tic Regaireme t , W Q nest and utensils are to be waste by spraY-dype dishwashing machine which depend upon a hot-ovate spray for rinsing and bactericide treatment, the installation shall in dude a hat water. system capabl de of providing water at maximum aig~n load of the machine at a rem perature oP at-least 180 degree Fahrenheit at the entrance of th rinse manifold of the machine, dug ing all periods of activity. Easit readable thermometers shall be in stalled near the discharge end e ween such fixed equipment and any djacent walls. Aisles or working .paces between equipment and be- ween equiPmen~t and walls shall be at least 30 inches wide. SEGTIO'N 10.222. Single-Service Utensils A. Bacterial Coast and Toxic inbstmtcex. No single-service uteu- ;ils manufactured from paper stock ;hall have a bacterial plate count n excess of 250 colonies per gram, 9s determined b~ the disintegration est technique. No toxic substance shall be present in finished single- service utensils which may cause any food to become an adulterated food. B. Rexidnal Bacterial Plate Comtt, No flat single-service utensil shall have a residual bacterial plate count in excess of 1 colony per square centimeter of surface area of the utensil as determined by the direct or swab contact method, No other single-service utensil shall have a residual bacterial plate count i littler in excess of 1 colony perm I of capacity of the utensil as deter- mined by the direct, rinse or swab contact method. S'EiCT1ON 10.223. C,leaniing and Storage oY Uteneilx sad Egaipmen#. ~A. Bactericidal Treatment and Standard. All equipment and uten- sils shall be kept clean. Food con- tact surfaces shall be given bacter- icidal ~treafinent before being used or re-used, and shall meet a bacter- iological standard of not more than 100 colonies of micro-organisms per utensil or piece of equipment. B. Storage. Equipment and utensils which have been cleaned and given 'bactericidal treatment shall be stared and handled in such a man- ner so as to be protected from splash, dust, dirt or other contam- ination. Such utensils and equipment shall'be stored no less than 12 inches aibove the floor in a clean dry ]oca- tion. Such utensils and equipment shall be air-dried before bets stored in aself-draining position on hooks or racks constructed of cor- rosion-resistant material. Utensils and equipment, after bactericidal el r e hat not e touch c o ri•eattn rat, s 1 b handled on food contact sm'f.aces, or on surfaces which would contact the mouth of a person using the uten- sils, Storage of equipment and uten- sils in ice or water for cooling is prohibited. C. Clothx. Cloths used by all food preparation and service personnel shall be clean. Cloths used for wip- ing food contact surfaces shall be 'clean and shall not be used for other purposes. ' Section 10.224. Dishwashing, A, llannal Washing and Bacteri- tidal Treatment. When manual dish- washing operations are employed, all utensils and equipment shall, after each usage, be prescrapedor 'pre=flushed, shall be thoroughly cleaned in a suitable detergent sol- ution in the first vat, and shall b rinsed free of wash water and de- tergent in the second vat. Afte cleaning and rinsing, these utensils n 1 subjected to and eouipme t she 1 be ~ bactericidal treatment in the third vat by the hot water method or chemical methods hereinafter de scribed, or other equivalent proved uses. B. Hot Water bietbod. This meth- od of bactericidal treatment steal consist of immersion for at least minutes in clean, hot water at tem,peratatre of at least li0 degree Fahrenheit or for t/z minute in boil ing water, A thermometer shall b kept in a convenient place near th facilities, for checking the ovate temperature. Pouring or sprayin water over washed u,tettsils or equip meat is prohibited as a means of bactericidal treatment. Water used for bactericidal treat toted factm•s shall produceute and equipment ts-hich are clear: effectively subjected to bacteri treatment meeting the bacterhy cal requirements of this m~drna Section 10.220. Single-Se utensils. A. Delivery and 5torag'e.; c service utensils shall be deli to the food establishment and s in closed containers which pr the utensils Prom cmttamurati~ all times between delivery as. thereof. B, ilaaadliag nud Dispensing. utensils shall be handled and pensed rn s!tch a manner as tc vent contaminatint of food tact surfaces or surfaces whieY come into contxet i~ith the r of the user. C. tine oral Disposal.Sush sits shall he used only once. use the3' shall be disposed ta~aste receptacles. D. Use -temporary or bland The use of single-service ales mandatory in all food eels merLts which do not have fat meeting the requirements o1 ordinance for cleatrio and b icidal treatment of nt.'ensih;, equipment and in .other food_~ lishmetrts chn'ing Y.emporarY "p when such facilities are ine~if oecause of mechanical failu other reasons. Section 10:22fi. Spedial CIe oral RaeteK•ieidal Treatment Rc nests. A. Oven utensils. anal Egaii Utensils and equipment whirl 'ens for bakin tingly go into of poses and which are used 1 other Purpose shall not be re to be ~•~iven bactericidal tree provide3, hon ever, such utensi equipment sorer fie . washes rinsed. B, Large F.gnipment and 1;1 Large preparation equipmen utensils, including' but not 1 to k©ttles, mixers, grinder. slicers which exceed the capa~ the cleaning sinks or vats sl thoroughly cleaned, rinsed an ieoted to bactericidal treatmen the day's operatima, after the pletion of each meal or site use, by any of the methods ' ordinance described or by sp or swabbing with a chemica strength set fm th in Section relatn-e to m„nual disks-ashit bactericidal treatment or ec ant method. ~ ' C. Non-Food Contact Sa Non-food contact surfaces sP kept clean. D. Grilk.. Grills and other ing surfaces shall be ].cpt cle free of incrusted grease d and food ,debris. E. Egnipnaent for IDcep Fa ing. Deep fat frying e4uipmeti be drained and thoroughly and rinsed at least daily ar free of incrusted grease r e and food debris Grease' sl r filtered and 1cePt free of food F. '•7gaipment fur Readiiy- ablc Fool(• gd here the Pr epara readtly-perishable food is on • refrigerated, continuous of _ ducttou-line basis, the food - surfaces of equ pmeni and ~ shall be thoroughly clean subjected to bactcrrcidai try 1 at intervals of two hours 6r 2 G. Cleaning Compomads, a alai Rae±cricides, Cleauini s pounds and bactericides s - kept in a room, cabinet or ar e crated from food, utensils ant e went storage, and shall he s r clearly tabled containers, g dispensed in measured anon - shall be non-toxic in use d (Continued on Page Sev rted, or served, as a business, r or not the food is consumed premises. Food Vehicle" means any food ihm,ent consisting of a mobile which hauls any food for the of delivery or sale. Health Officer" means the Officer of the Village or his zed representative. Tome Preparod Food" means rd which has been processed ,aced in a place other than a d -food establishment or a stablishment exempted from rg requirements of this ar- by Section 10.206 hereof. Liner&nt Food Establishment"' a food establishment operat- e temporary period, includ• not limitedda a fair, tarn-i• cos, church supper, or public ion. Misbranding" means the -:use written, printed, or grapkie upon or accompanying pro- rr containers of food, includ- ns; or placards, displayed in n to such products so dis- which is false or mislead- r which violates .any local, >r federal la>heling require- ?erishable Food" means food ing of fresh fruits such as bananas, oranges andgrape: r consisting. of fresh vege- such as lettuce, corn, carrots, radishes, onions and pota- Phe enumeration herein or items is only for purposes tstration and ~ .anal] not be ~ to lie a limitation upon the ,g of the term illustrated ~, Person" means any natural firm, corporation, or also- , and with respect to acts pro- or required herein, shall in- ~mployees and licensees. Pre-Packaged"' means whole- ood packaged in a substantial, :ontainer or wrapper in a lic- and inspected food establish- teeting all of the requirements ordinance. "Readily-Perishable Food" any food consisting in whole part of milk, milk products, meat, fish, poultry or any food capable of supporting and progressive growth of organisms which can cause rfections ar Fgod intoxication. er, packaged food in hermet• sealed containers processed .t td prevent spoilage; pack- ickles, jellies and condiments aged containers; dehydrated ;ed food; and dry or pow• rackaged food so ]ow in moiat- ntent as to preclude develop- of micro-onganiarns are ex- Prom the terms of this defin- Readily-Perishable Food Ve'h.I, roans any food vehicle, except' as food vehicles and bakery ~hicles, which is used to trans-' •eadily perishable foods as defined within or into the for delivery therein. Retail Candy Shop" means a establishment where un- ed -candy not manufactured r, is sold or offered for sale consumer. "Safe Water" means water is not adulterated and which from pathogens and coltform sins. "Safe Water Supply" means ce of safe, water from either vnicipal water system or a of water, the operation, loca- rd construction of which. have approved by the Minnesota Board of Health. 'Sanitarian' means the Sani- of the Village of Richfield or rthorized representative, The clan is the authorized repre- lve of the Health ORficer; g under his supervision and nn. "Single ~ Service Utensils" all utensils which are used mre and then destrgyed. "Smooth" means having an surface, free of cracks, chips, seams, rue{, corrosion, breaks, necks, and rida'es, "Smooth" (with reference to vent and utensil surfaces). in m to the definition of smooth means a surface which, in ~P stainless steel, nickel alloy rer corrosion-resistant metal, ]east a No. 4 mill finish; or case of cast and forged steel rst nickel alloy, has arough- ot exceeding American Stand- . 125; or, in the'case of other ~rrosion-resistant alloys, is at is smooth as commercial grade ~ steel and fa free of loose "Utensils" means all kitchen- flatware, tableware, dishes, yore, cutlery, pots, pans, con- chine, 11n1e5g filled where i H. A list :c permits held the tinte,of E or village in him during: years, with a concerning tt cation of ap permits durii Section 10. License Reyii governments] table iristitu' ship, homes f for and c not be qh shall be quiremQnt Section': for ]igens be as foll~ Food- e annum,:,. p lions] fob as set fm, food este Itinerai 15.00 er $ Retail r nom, plus facility, o set forth: eatablistin macnrne is to pe tuts o be located; and tq food licenses or -pro' the applicant at Iasi Orion in any city eels tote, or issued to fial preceding, three Ilea rtient of the facts niagg 3penslon or revo- fo1(i .such .licenses or ties , ..,,~i.:A Po::i in i $e'requEred to apply a license, but shall l a tee therefore, but alt to all other .re• tfiis ordinance, 6. License Feeq. Fees sued hereunder, shall shm,ent. $25;00 per ~5,D0 for each" adds, rmeuts, food- establishment: um; i shop: $25.00 Per an- }n fo_t each additional fie .same prgmiees, as e with respect to food. .... s. 'Readily-perishable food "Vehicle: $5,00 per- annum, providing that a fleet vehicle" license for inure than one readily-perishable food vehic}e may be ieeued, and the annual fleet vehicle license fee is $16.00 per-an- num. 03bkeiy food vehicle: $15:00 per. annum.. iCateri>t,g food vehicle: $100.00 per annum plus $5.Q0 per annum for each additional catering food- vehi- cle under the-.same owners}iip and operation. ~ - Vending machine: for each ma- chine dispensing food; and .requir+ ing a coin or token,: $5,00 per Annum; far all ;other machines, $5:00 per annumfor the first food dispensing unl~t of the machine, and $5.00 pgr annum fqr each additional Pood dis- penning unit of the lama machine, but not to exceed ;50.00 for any one machine. Section 10.207. License Prbeednre had Control; Pea5ltlea. The provi- sions oP the o;dlnances of this vil- lage, including the penalty provi- sions thereof, shall apply to all lic- enses required $y ,info ordinance and td life holders of such licenses. Section 10:E08. Inepecfion had Cor- ceetioa. A. Inspectionti, Qntltide. the Cor- parole limits of the village which sell or offer for gale, oT dlatribnte any food to persons licensed under this ordinance. The fees for such inspections shal'1 be equal to the total of the actual coat of salary paid the Sanitarian by. the village for the number of hours neeeasarily spent/in each such inspectign,,and the cost of transportation incurred or expended by the Sanitarian 4or mileage at the rate of 7$h cents per mile actually traveled from the yi1- whiclieyer is less, find returning to the village haH. The Sanitarian shall report the coat of such inspections to the birector. of Finance, who shall render stA#ementa for such inspection coats tb the licensee who dbtains food from such source out- side the .village limits, and the lic• ensee shall lvithfn ten days pay the amount cl"aimed in the statement to the village. In Iie,u of making in- spections beyond the corporate lim- its of the village, the Sanitarian may accept the :reports of other governmental food inspection agen- cies B, Ihrpectipa of Food Ertahli~h- ments, The Sanitarian shall inspecE every food eatabHahment as fre- quently as he may deem necessary' to insure compliance with this or- dinance: C. Correotlona of Vlolationa, All owners or operators of food eatab- lishments having a report giving notification of one or more viola- tions oP this ordinance shall, within not lase,. than three days after re- eeiving such report, remove or cor• rect ttie vlolatiop sc listed.. Sectgn 10.209:$eizure, Tagging and Condemnation. A. Examination and Seizure of Ihood, .; Equipment ~ and. Utenaiis, Samples. of food and other substan- ces may be "taken_,at any food es- tabiishment .and .examined by the Sanitarian at any reasonable time and as often ss may be necessary for the detection of misbrand[ng, u - a ~ ~wwu,c erplnance 9nall e, 1 N tlnerant food esta'bllshments; dad,, however, that substitute ties located .outside the Food ~lishment and other aubstan- equivalent, su~batltute facili- within, the food establishment be provided with respect tq the mmn ~ anerifie nhvsica] facili- for garbagle can washing on the prtmises, and dressing rooms ,or. lockets for employees on the pre- mises: Before cohmenclpg .opera- tions of any- kind, the licensee here. under shall- notify the sanitarian -that such food eshdbllshnlent° fig i~gpdY for filial inspection, and the Yanjtarlan strap immeljtately make am inspection and is?ue a 'report thoreon, and ^oitinerant food es- tibllsluneirt shall commence gpera- lidns until the regtiiremepta bf"tthis ordinance have bean met in; .ab- 'cordagce with the sa~nitarian's figs] inspection. rtutBrt9 Faction 10.211. Floors, A: Floors Rapt Cleaq. All floors in all food establisltmerits.shall°be keFtfrecfrom nrsects„vermin, deb- ris and' dirt, 1?loors shall be cleaned 9t the end. of such day's aperatl:on. 13. $looY (bLatrucilon. The floors of all food-preparation utensil- washing, and: garbage-storage. areas, dressing' or 14Cker rooms, and,walk- ih rePrineratprs, shhll be eonstruc• bed of~durabls, iron-absorbent,easily clean&ble materials, such as brit not limited tu,coYlerete terrazzo, quarry tile, eeratnic tile; or tight: wood covered with ,a dura9rle >rradc of linotetrm or plastic, or:rmpregnated tvrth plastic. Ih areas subject to sp[lling qr dripping. of grease. ar fatty aubabances, any floor. covering used shall be such ae': Yo witlrstah8 _,._ .. „ Lit,...:. ,t.o ins nrhurn used, shall-be graded to the' drain or, drains, ' IC, Interior Dining ` Arens. The floors oP interior dining aeae shall comply with paragmaph,Bof this section; provided, however, that floor carpeting may be used'in-these areas if such carpeting is in good repair ,and_is kept clean. D. Ertierior 6i•otrnd Snr[heea. The walking -and dr?ving= surfaces of all exterior areas where food is served, ouch as but not limited to drive-in restaurants, sidewalk cafes, patio service, chuck wagon service, and barbeques, stiall be kept. clean and free of debris, and shall be drained so that water will not. ac- cumulate. These arose shall be hard surfaced with concrete, asphalt, or other similar material which is free oI cracks, dust free, smooth sur- faced and impervious to water, _ E. 9toiag! Arens. The floor's of dry food. non-refrigerated stbrage 'areas shall be constructed of tight woad, concrete, 'and wood covered with asphalt tile,' or similar. ma- terlal. Floors in frozen storage areas shall. be constructed of concrete, tile, or .other material impervious to water, F, Mhts or Duckboerds. Mats ar duelnboards, if used, shall tpe limited to use iii food preparation and uten- ell washing areas-and:-shall be de- signed and constructed in size,shape and weight so as 'ta' permit easy removal tot cleaning, and shall be '- Cl. Cevbd Corners. All floors here- Lsept clean. sitar cgr(structed or ostensively reconstructed in food-preparation or uten9l]-.washing -arena shall` be coved at the junction'of the floors and walls; .at the junction of the floors and .the risers of masonry curbs, and at the. }unction of; the floors and: equipment. placed on the floors. Section 10.212. tiValls and CeillnQa, A. Walla end Ceilings Kept Clean, Walls. and- Ceilings in al] food es- tablishmettts shall ba kept clean and in good repair. B. Snrfacea, The walls' of all 2ood•preparation, utensil-washing, hand-washing, refrigerated-storage, toilet rooms, and garbage-storage rooms skull. have a smooth ]ight- colored surface, which is impervious to water up to the highest level reached by splash qr spray. Accous- ticah material may be used' above this level,' provided Ventilation is adequate to minimize grouse and moisture absorption: C. Coverings. Wall covering ma- Eerials, such ae but not limited to .sheet metal, linoleum, plastic; and paper, shall be securly attached and sealed to ne wall or ceiling. , D, Protrusions: Studs or coffers shall got be exposed in walls or ceflit3gs of fpod•prep~ration, uten- s[1-washing, or tollet.rooma, Light fixtures; Pans, hoo'de, decorative: ma- terial, ,and: other similar equipment attached' fo walla or cellinge shall be kept-clean:.. hoops E. Canopy Hoodr, All canopy ghall overhang all cooking and bak- ing equipment a minimum of .ono foot and shall be provided with a grease trough- around the peri- meter which .eliminates the dr1P- 9n s of cease from such' hood. onto food, tgitensils or equipment. Long hoods shall be provided with outlets on six foot centers, and hoods. with multiple otrtleta shall„ have manual air volume d`ampers.: Cleanouts shall be provided in all duet lyork at ten foot-intervals and' at ail ninety degree bends and shall be of sufficient size to allow cleav- e on ing Ior a distance of five fe t either fide of soap cleanouts. Clean- out 'covers shall be fastened in a manner to provide an airtight fit. F. Canopy Howe Exhnhat Regnlre. mrnta, Ail canopy hoods" shall be provided with eruipment having an exhaust ventilAting capacity, ex- presae'd in cubic feet of air per minute in an amount determined lit the ]'allowing formula: The quantity of air expressed in cu~bk feet Per minute from all`cangpy' hoods shall be determined ;by multiplying 100 linear Peet per: minute by the num- p<r of syitare :Peet of the face area of the hood "o,r~50 linear feet per minute multiplied bY~ the exposure prr(nreter_ in feet and this figure multiplied by fine distance in feet between the under surface of the hood- and top of the cooking unit, whichever is greaten f..: Non-Canoppy Hoods Exhaust Itequirenrent. All non-canopy hoods stielP be provided with equipment having exhaust vehtilatipg capacity which: provides an air velocity of 50 feat per minu~te:at the outside edge of the cooking or processing equip- ment,. H. Area Requirements. All food estalliahmenta, shall provide atom- plate change bf air every two min- utes in all food preparation areas. Accomplishing this by exhausting air through tpe hood, to the extent It is effective, shall constitute tom- pltance in whole or in part.' Fresh make-up air shall be pro- vided-in the dining area in amounts according to the following: 25 cu: ft. per minute oP fresh make-up air for each person, if' theaeafing capacity provides100 cu. ft of space per person. 20 cu. ft. per minute of fresh make-up air for .each person, i4 the seating capacity provides 200 cu, ft, of space per person. 15 cu. ft. per- minute of fresh make-up air .for each person, if the Beating capacity provides 300 cu. ft. of apace per person. 10 cu, ft. per minute of fresh make-up air for each person,. if the seating capacity provides '400 cu. Yt: of space per person. I. Hood Ducts, All hood ducts shall be designed and constructed with a' minimum duct air velocity of 1800 linear feet per minute, All hood ducts' shall be constructed of No. 1$ U.S. gauge steel or heavier, or No. 20 U.S.' gauge stainless steel or heavier, and' all seams shall be welded, Sections. of duct not welded at joints _ shall be bolted together with airtight. gasket material. Fire dainpers'shall' be provided when tke ducts g0 through, one-hour-or•more fire-re'- sistant walla or ceilings. Any duct work-within 18 inches of any tom- bnetible material shall be insulated with-high temperature insulation. J. iFan Siring. Any formula used [or computipg fan size shall take intq account the following resin- lances: Accelerating farce, .loss in duct- ing, ]food entrance lose, resis- tance to filters and .wind Pres- acre at exhaust,- K: Baildfng :Code. Ventilating fa- eilit[es shall be provided in accord- ance with the requirements of the building code of the village in addi- tion to the requirements of this ord- finance. L. Pans on Hoods Prhhibited. The use of paps t¢bover the face of any hood 3s prohibited, SBCtion 10.216: Toilet Fncilitlth; A.`.Kept Clean and Ventilated, Every food establishment except food vehicles shall be provided with water flush toilet facilities which are kept clean add in good repair and free from flies, insects and of- fensive odors, and shall lie ventila- ted in accordance with paragraphs A, B, and C ofSection 10.215 of this ordinance. B:Lacntion. Toilet facilities shall be so located as to be convenient for use by employees; and so that em- ployees are not required to .use more. than .one floor-to-floor stair- way,: to and-.from such facilities, Toilet facilities. shall be located in the same building as the food eatab- liahment and shall be kept unlo'ched and availaubla to employees at all tured~only from safe water which has been obtained from a-safe water supply. Ice shall .be handled and'i transported in single service con-' tainera, or in utensils which are clean and which have been subjected to bactericidal treatment. Buckets, scoops, and 'ice containers, unless they are sing9e-service utensils, shall pe made of a smooth, imper• Vidus'matertaI,'and designed to fa- ~cilitate cleaning. They shall be clean at all times. Canvas containers shall not be used. If ice-crushers are used, they should be easily cleanable: They shall be main airLed fn a clean condition and shall not •be subjected o lJ 'e' r use er' idol tr afln nt befo to bact, lc e and shall be covered when not in use.. Section 10.218. Lavatory Facilities, A. Required Equipment. Every food establishment, other than itin- erOnt food establishments and food vehicles handling only prepackaged food q.r which transport meat in the manner provided by state law or regulation, shall be provided with lavatory.-facilities with hat and cold running water, hand clean- sing compound and sanitary ,towels or hand-drying devices. Such facil- ities shall waste into the' munici• pal sewer system. B. Location: Faucets. One or more lavatories with mixing faucets shall be Iccated within ail toilet rooms or vestibules, and shall be .installed in accordance with ordinances of the Village of Richfield and the laws and regulations of the State of Minnesota. C. Cleansing Coupond, Towels and Receptacles. A supply of hand cleansing. compound shall be kept available at each handwashing fa- cility. ~COtnman towels for use by more than one person are prohib- ited. At least one waste receptacle shall be located near each hand- washing facility. D. In Faod Aresa. In all food es- tablislments alavatory with mix- ing faucets shall also be located in the immediate food preparation area within 50 feet of each location at which. food is handled or prepared. Thin ctistanee requirement shall be applied to large preparation areas and to establishments with more than one preparation area. E. Kept Clean. Lavatories and surrounding areas shall be kept clean and in good repair, F. Faod Vehicles. Food vehicles with lavatory facilities shall dis- pose the liquid waste into a recep- tacle carried on the vehicle for that purpose. The liquid waste ultjmately shall. be disposed into the munici- pal sewer system in such a manner that a nuisance will not be created. Section 10.219. Egniprnent Re- quired. A, Generally. Every food estab- lishment shall be provided with equipment so designed, constructed, installed, located and maintained as to permit full compliance with the provisions of this ordinance, and the fallowing equipment shall be provided. where applicable, to ,the operation therein conducted. B. Temperature Control Equip- ment. Hot food storage facilities, display facilities and refrigeration facilities shall be provided to main- twin all readily-perishable foods, at temperatures required in this ord- ' insure during food storage, prep- aration, transportation, display and serving operations, C. Thermometers, Easily readable thermometers capable of indicating temperatures to an accuracy of 2 degrees Fahrenheit shall be perman- ently affixed within all walk-in coolers, freezers, refrigerators. -fountain coolers, and salad. table coolers, and at least one similar movable check thermometer shall be provided far use with all facili- ties mentioned in this section, D. Food Preparation Equipment Food preparation equipment, includ- ing but not limited to sinks with running water, waste disposal units or containers. shall be provided and located so that all foods requiring Washing, peeling, trimming or shucking can be cleaned before be- ing prepared and served. In new or extensively .altered or remodeled food establishments, separate sinks or vats for this specsfic purpose shall be provided. Sinks and vats used for washing and bactericidal treatment of utensils and equipment shall not be used for vegetable pre- paration. E. Displayed Food Storage. Coun- ter-prgtector devices, cabinets, dis- play cases, containers and similar equipment far protecting all dis- played foods against contamination from customers or from other sour- ces shall be provided if food is to be served in this manner. sig'u load or the macmt a at a leis pera'ture of at least 180 degrees Fahrenheit at the entrance of the rinse manifold of the machine, dur- ing all periofls of activity. Easily readable thermometers shall be in- stalled near the discharge end of the machine to indicate the tem- perature of the final rinse water entering the spray arm; and at lo- cations ~to indicate the temperature of water in all tanks of the dish- washers. Such thermometers shall operate so as to indicate ~tempera- tures to an accuracy of plus or minus 2 degrees Fahrenheit. When automatic timing of wash and rinse cycles is provided; automatic tim- ing devices shall be used which will provide for the full exposure of all utensils to washing and rinsing times required by this ordinance. All. new dishwashing machines in- s~talled after the passage of this ord- inance shall be provided with auto- matic timing devices for the wash- rinse cycles of such machines. Con-, vsyora for automatic dishwashing machines shall also be accurately timed so as to subject utensils ~to the washing and rinsing times re- quired. by this ordinance, i4Pulti-tank ~~ machines shall be provided with an, adjustable device-for automatically'I adding make-up water in sufficient i quantity- to .maintain a constant I level add to run off any grease which may be Present. Sufficasnri, space shall be allowed between u sprays and rinse sprays, or adequate' baffles provided to prevent inter-' mingling of wash and rinse waters. A pressure regulator and a pres- sure gauge shall be provided on the discharge end of the hot water line to the machine to indicate the final rinse pressure entering the spray arm. A re-circulation system shall be provided if the heater providing .the final rinse water (180 degrees. Fahrenheit) is located over five feet from the automatic dishwasher' p. Bactericidal Treatment of Lurge Equipment. Equipment and supplies,- including but not limited to spray] devices, shall be provided to' give I bactericidal treatment to large] equipment and utensils which can- not be treated by. dishwashers or by total immersion in the regular sinks or vats. Q. Garbage and Refuse Cana - Washing. Separate facilities for washing garbage and refuse cans, shall be provided, connected to run-, ning hot and cold water and the municipal sewer system I Section 10,220, Equipment Con-I atruetion and Materials. All equip-' meat installed on or after the Pass- age of this ordinance shall comply with Standards 1, 2, 3, 4, 5, 6. 7, B, C-1 and 'C-2 of .the National Sani- ii lotion Foundation when applicable, which numbered standards are hereby adopted and incorporated herein by reference and three marked official copies of said num- bered standards shall be kept on file by the Clerk. Comparable equipment not covered by such standards shall not be installed before it has been approved by the sanitarian and the village manager. Equipment in use at the time of adoption of this ordinance which does not meet, fully, the require- ments of this ordinance may be continued in use if it is in good re- pair, capable of being maintained in a clean condition, and the food contact surfaces are non-toxic. Section 10.221. Equipment Instal- lation. Equipment which cannot be moved by reason of its weight or for the reason that it is attached to utilities, floors, walls or ceiling's, herein referred to as fixed equip- ment, shall be installed on raised solid platforms of concrete or other smooth masonry and sealed in such manner as to prevent liquids or, debris from seeping or settling un- derneath, or shall be elevated on legs or feet at least 6 inches above the floor. Fixed equipment which is intended for placing on tables or counters, -but which is not sealed thereto, shall be mounted on legs or feet at least 2 inches high. Fixed equipment shall be installed flush to the wall with the space closed and sealed in Bach a manner as to prevent liquids .or debris from seep- ing or settling behind or between, or installed wi~bh an unobstructed space of at least 30 inches from the wall to the back of such equipment. The space between adjoining units of fixed equipment, and the space between the side of such a unit and the adjacent wall shall be sealed in such a manner as to prevent liquids or debris from settling ar seeping between or behind, or an unabstuc- ted space of at-least 30'inches shall 'be provided in such instances be- tween,-behind, and beside all such pieces of fixed equipment and be- facilities, for checking the water temperature. Pouring or spraying water overwashed utensils cr equip- ment is prohibited as a means of bactericidal treatment. Water used for bactericidal treat- ment of utensils and equipment shall at all times during bilsiness hours be kept ad a temperature of 170 dggl•ses Fahrenheit, dHd at all~btlter times white uY~risils and equipment arebeing~ washed and given bacter- icidal treatmentthewater shall be kept at a temperature of 170 Fahr- enheit. A three-compartment sink shall be used with the first com- partment for washing, the second compartment Por rinsing and the third compartment for immersion in water at a temperature of not less than 170 degrees Fahrenheit. In the bactericidal treatment by immersion in hot water, or by other bactericidal treatment methods, all utensils and equipment capable of trapping air shall be placed in a venting position so that air will not be trapped therein while in the im- mersion tank. C. Chemical ffiethod -Chlorine - Hypochlorites, This method of bac- tericidal treatment shall consist of exposure for at least two- minutes in a solution containing at least 50 parts per million of available chlor- ine at a temperature not less than 75 degrees Fahrenheit. The hypoch- lorites shall be made up at a strength of 1DOparts per million or more and shall not be used after its strength has been reduced bela•w 50 parts per million, D. Chemical rllethod -Procedures. All utensils and equipment shall be clean before being subjected to bac- tericidal treatment by any chemical method. Chemical solutions once used shall not be re-used for bacter_ icidal treatment on any succeeding day. Where chemical treatment is used, athree-compartment sink shall be required: the first compartment to be used for wa ping, the second for clean water rinsing, and the third for chemical immersion, E. Chemical iliethorl -Other. Bac- tericidal treatment may consist of exposure lit total immersion in a solution containing a chemical compound which is effective and non-toxic in the use concentration. Such compound in use solution shall provide the equivalent bactericidal effect oP a solution containing at ]east 50 parts per million of avail- able chlm•ine at a temperature not less than 75 degrees Fahrenheit, and shall be made up at twice such strength. F. Chemical Method -Tests, When chemical compounds are used for bactericidal treatment, a suitable and readily applicable test for de- termining solution concentrations shall be provided in the food estab- lishment. G. Mechanical Sprat/-tSPe washing' and Bactericidal Treatment. When mechanical spray-type washing op- erations are employed, al] multi-use utensils and equipment shall be Pre- scraped,. pre-flushed, or pre-soaked. Utensils and equipment shall be placed in racks or on conveyors in such a way that all food contact strutted s wash e andJe rinse o n ester sprays, Detergents of a concentra- Rio-n which will render utensils. and equipment clean shall be used at all times in the wash water. Wash water temperatures shall be at least 140 degrees Fahrenheit except in single tank conveyor type machines in which the 'wash water tempera- ture shall be at least 160 degrees Fahrenheit. Flow pressure of rinse water shall be maintained at all times at not less than 16 pounds nor mare than 25 pounds per srluare inch, Re-circulated rinse water shall be maintained at a temperature of at least 170,degrees Fahrenheit. The temperature of the final rinse water shall be at least 180 degrees Fahr- enheit at the entrance oP the rinse spray arms of all machines while dishes are being washed. A11 single tank, stationaryrack machines in- cluding but not limited to~ hood, curtain, and door types, shall have at least a 10 second final rinse. All single tank conveyor type machines shall have a final rinse at the=rate of not less than 6.0 gallons per minute within the above pressures and the conveyor speed shall not exceed seven feet per minute. All multiple tank conveyor type machines shall be provided with a recirculated rinse at a temperature of at ]east 170 degrees Fahrenheit. A final rinse shall be provided. The combination of pump vohtmes of the wash water and recirculated rinse, the temperatures, the con- veyor speed, the final rinse tem- perature and volume, and other re- ~.ichfield Food Handlin Ordinan ' g ce Notice + 6) ed foods shall be kept or used in any J. Counter Guards. All unpackaged 1 food establishment. ~r unenclosed food on display shall Th hall be no poisonous polish- I Section 10.232. Dairy Products. be protected by counter guards or in terials on the premises. Milk and fluid milk products shall ^overs d n 10.227. Seasage. ewaige Disposal. All water- ca sewage shall be disposed of by ns of the public sewer sys- ten of the village; provided, how- ever, that food vehicles may dispose of ,tYieir liquid waste into receptacles carried on the vehicle for that pur- pose, but such waste shall ultimate- ly be discharged into the public sew- er system. B. Plumbing. All waste disposal plumbing or lines, open or closed; which pass over food preparation areas, food storage areas, utensils and equipment washing or storage areas, and areas where food is served shall be provided with a one_ piece-construction metal dripless trough immediately below such waste line and sloped to drain away from such areas. C. Interconnection Prohibited. The safe water system shall not be connected to the sewer system nor ibe installed in such a manner so as to permit the possibility of back siphonage from the sewer system, waste disposal system, or other source of contamination. D. Grease I`rape. Grease traps shall be required in all cases wriere the amounts of grease discharged into the sewer system are such that the grease is not kept in suspension in the liquid wastes. E. Drain Linea, Drain lines from food equipment such as but not lim- ited to dishwashing 'machines, ice storage vats, steam tables, ice ma- chines, proofing cabinets, sinks, refrigerators, potato peelers, and Simi r equipment shall be ~con- ne to the sewer system th an air °~ap; provided, h r, :that sinks and dish- es g• machines may be con- n airectiy to a horizontal sewer li nnected tq a Yloor drain not having a backwater valve, F. k'loor llraina - RefTigeratora. P`loor drains directly connected to t e sewer are pro ibited in walk-in CContinued from Page be served to the consumer in the individual unopened original con- tainers in which they were received from the distributor, or served from a bulk container equipped with a sanitary dispensing device; provided; however, that cream, whippet cream, or half-and-half may be poured from an .opened original container for use or service on the premises, provided further that milk .served at hospitals and institutions 'may be served from one-quart or two-quart containers packaged at a milk plant, and mixed milk drinks requiring leas .than one-half pint of milk may be poured from one- quart or two-quart containers pack_ aged at a milk plant. The dipping or ladling of mill: is prohibited, except for immediate cooking purposes, provided further .that this section shall not apply to manufacturing or proceasing~ food establishments which make no' sales at retail -nor direct sales to consumers. Section 10.233. Food Sources. No food shall be stored, prepared, man- ufactured, processed, wrapped, can- ned, packed, bottled, transported, distributed, sold or offered for sale, or served in any way, with or with- out charge, within the Village of Richfield if atich food has been ob- tained Yt•om a food establishment within or without the limits of the village which do not meet the re- quirements of this ordinance. Section 10:234. Shellfish. No person shall have or keep in any food es- tablishment any oysters, clams, mus- sels, or other shellfish from a source which has not been aPproved,.by the Ylinnesota State Board of ~lea- lth, _ or if the source is outside `the state, Pram a shipper whose name is not on the current list of State Cer- tified Shippers issued by the Public Health Service and such apprdval shall be evidenced by official stamp on the container.. Shucked shellfish shall . be kept in the original con- tainer until• used. Oysters, clams, mussels and other shellfish, if ser- ..,.a .-. •M,. ..h,.tl .....c• ho co r~,n rl so esigned as to intersect a direct line between the customer's mouth and the food. K. Implements for Certain Foods. All employees and customers at self_ service shall use tongs, forks, spoons, picks, spatulas, scoops, or other suitable implements in serv- ing butter,' cubed or cracked ice, cake, pie, bread, rolls, sliced meats, pickles, olives, relishes, and such foods shall not be touched by hand. Sugar shall be served in closed dis- pensers or in individual packages. Cream in open pitcher and pickles and relishes in open trays shall not be permitted unless the entire contents. are used or discarded at or after each serving. L. Packaged Foods. Food which is wrapped or served in closed con- tamers or packages, such as but not limited to sugar, syrup, and condi= ments, may be reservEd. No unayrap- ped food that has been once served to a customer and no wrapped food on which the wrapper has been broken shall be served ,to another customer or thereafter used in the preparation of food. sK. Protection in 'I`ranaportation. The requirements for temperature, for the storage, for the display, and xor the general protection against contamination as contained in this ordinance shall apply in the transporting• of food from a food establishment or other loca- tion to another food establishment or other location for delivery, ser- vice or catering operations. Section 10.237. Cleanliness of Per- sons Engaged in Food Establishment Operation, A. Handwashing. All persons en- gaged in food establishment opera- tion shall scrub hands and arms be- fore starting work, and .sha.ll wash during work hours after each re- lief period and after using the to[let room. The hands of all such persons shall be kept clean. wliile engaged in handling food, utensils B. Clothing, The outer garments of all persons engaged in handling food, equipment utensils shall be clean and shall e used for no other purpose than d ty in the food establishment. Hair nt'ts, head bands, i caps or other hair.-#•estraints shall be worn by food preparation and ~ serving personnel C. Tobacco. The use of tobacco lin any form by persons engaged in food establishment operation shall Abe prohibited at all times in rooms in -which food is prepared or stored, and in roams in which food is ser- ved, at all times when such persons are on duty. D. Expectorating. No person shall expectorate in any room in a food establishment where food is stored, prepared or served. E. Other Practices. No person shall perform any act or engage in any practice which may contaminate food, equipment or utensils. Clean spoons, knives, and forks shall be picked up or touched only by their handles. Clean cups, glasses, and bowls, shall be handled without fingers or thumbs contacting the inside surfaces, or surfaces which come into contact with .the mouth. A spoon or other utensil, once used for tasting of foods shall be clean- ed and subjected to bactericidal treatment prior to re-use for any purpose. No person shall remove soiled dishes by placing fingers in glasses- or cups, or by picking up utensils by soiled surfaces instead of handles. No person shall scratch the head, Pinch face pimples, pick the nose, mouth. the fingers or pen- cil, sneeze or cough without wash- ing the :hands immediately there- after and before coaitinuing or re- turning to work. Section 10.238. Health and Dis- aeaee Control. No person while af- fected iwith any disease in a com- municable form, oi• while a car- rier of. such disease, or while af- flicted with boils, infected wounds, sores, a cough or a cold shall work in food preparation or serving areas of a food establishment and no owner or operator of a food eatab- IishmenE shall employ in such an area-any .person known-or susPec- ted of being• affected with any such disease or condition. Dressing rooms,' separate for men and women, shall be Provided in all od establishments where em- plo s change dlothing within the establishment, and such dressing room,g shall be located outside of food .preparation, storage.. and ser- ving 'areas, and utensils ar equip- ment washing and storage areas. ` B. Lockers Provided. Lockers for personal belongings of employees shall : be provided within dressing rooms or in areas outside of the food preparation, serving, utensil and equipment washing and storage areas. Personal belongings includ- ing but not limited to coats and other clothing shall be stored in such lockers and shall not be stored with food, utensils or equipment. Dressing rooms and lockers shall be kept neat and clean. Section 10.240. Insect- and .Rodent Control. A. Insects and Rodent Prohibited. No person shall allow or permit the entrance, breeding. or presence of rodents or insects including, but not limited to, mice, rats, flies and .roaches in any food establishment. B. Requirements for -Insect and Rodent Control. Stored foods shall be Protected against insect or ro- dent infestation by covering, wrap- ping dr by equally effective meth- ods, Rodenticides and insecticides shall not be permitted ,to come into contact with food, food contact surfaces, utensils or equipment. No area shall be constructed in a man- ner which provides or is likely to provide harborage and breeding places for rodents and insects. C. Regnirementa for Insecticides and Rodenticides, All insecticides and rodenticides shall be in con- tainers which are clearly labeled so that the contents can be easily identified, and shall be kept in a room, cabinet or area separated from food, utensil and equipment storage, and shall not Abe used where food, utensils, equipment, or em- ployees' clothing are exposed to the spray, the splashing, the dust- ing or the settling of such sub- stances. less methods of floor~lf ant cleaning shall be used, or arresting, -sweeping com,poun P~tish-brooms shall be eml and all such cleaning excel ergency floor cleaning, shall 1 during those Periods avhen th amount of food is exposed, s after closing' or between mea C. Lae as Lia-ing Quarters, i! son shall use any area in an establishment as living or ing .quarters. All openings b living or sleeping quarters food establishment shall be ped with self-closing solid which shall not be allowed tc open. D. Laundrs~ Bags and Recel Non-absorbent receptacles or able laundry bags, launder tween every two uses, shall 1 vided for used or soiled. coats, trousers, dresses and which shall be -kept thereir removed for laundering. E. <lnimala and Fowls Prol Except for guide dogs actor ing blind persons on food areas, no fowl or animal sl allowed in any food establis Section 10.242. lliacellaneoa forcentent Provisions. A. Procedure 'i'I'hen Infec~ Susi>ected, When there is x able cause to believe that establishment owner or emplc a carrier of disease, the son is authorized to require any of -the follow ing: 1. The immediate exclus such Person from all food lishments. 2. The transfer of the s. of such person to an area food establishment -where would be no danger of tra ting disease. 3. Adequate medical ex: tions of such persons and associates, with such labc examinations as inay be ind 4. The immediate suspens -the license of- the food est. went until in the opinion Health Officer no further i Section 10.241. Housekeeping. of the disease outbreak exi A. Kept Clean. All parts of all- food establishments both inside B, Industry Self-Inspection, ahd ..out, shall be kept neat, free of I food est.ablishrneht shall arran I~:ichfield Food Handlin .Orlin ' g once Notice p (Continued from Page G) Th hall be no poisonous polish- in~ terials on the premises. n 10.227. Sewage. swage Disposal. All water- ca sewage shall be disposed oP by ns of the public sewer sys- tem. of the village; provided, how- ever, that food vehicles may dispose oft sir liquid waste into receptacles Carr ed on the vehicle for that pur- pose, but such waste shall ultimate- ly be discharged into the public sew- er system. B.. Plumbing. All waste disposal plumbing or lines, open or closed; which pass over food preparation areas, food storage areas, utensils and equipment washing or storage areas, and areas where food is served shall be provided with a one. piece-construction metal dripless trough immediately 'below such waste line and sloped to drain away from such areas. C. Interconnection Prohibited. The safe water system shall not be, connected to the sewer system nor ibe installed in such a manner so as to permit the possibility of back sphonage from the sewer system, waste disposal system, or other source of contamination. D. Grenxe Traps. Grease traps shall be required in all cases where the amounts of grease discharged into the sewer system are such that the gx•ease is not kept in suspension in the liquid wastes. E. Drain Lines. Drain lines from food equipment such as but not lim- ited to dishwashing 'machines, ice storage vats, steam tables, ice ma- chines, proofing cabinets, sinks, x•efrigerators, potato peelers, and Simi r equipment shall be ton- ne to the sewer system th an air °ap; provided, h r, that sinks and dish- w g machines may be eo~- n directly to a horizontal sewer lix nnecied tq a floor drain not havuxg a backwater valve. I'. h`loor Drains - Refrig•eratorx, I`loor drains directly connected to the sewer are prohibited in walk-in coolex•s or refrigerators. Section 10.225, Gi~rbage. A. Garbage and Refuse Disposal. All garbage and refuse shall, prior to disposal, be kept in tight non- absorbent containers which shal) be kept covered with close-fitting lids when filled, in storage, or not in continuous use, provided, that such containers need not be covered when stored in special insect and rodent-proofed room or enclosure or food waste refrigerator. All other refuse shall be stored in containers, rooms, or areas in an approved man., ner. The rooms, enclosures, areas, and containers used should be ode-' euate for the storage of all garbage: and refuse accumulating on the ' premises. Adequate cleaning facili- ties shall be provided, and each container, room, or area shall be thoroughly ,cleaned after the emA- tying or removal of garbage and x•efuse. Food waste grinders, when installed, shall comply with the plunybin,g ordinance. All gax•bage and refuse shall be disposed of with sufficient frequency and in such a manner as to prevent a nuisance. B. C=arl~age Incineration. Where any combustible garbage and refuse is burned, an incinerator shall be ed foods shall be kept or used in any food establishment. Section 10.232. Dnlry products. Milk and flxiid milk products shalt be served to' the consumer in the individual unopened original con- tainers in which they were received Prom the distributor, or served fram a ;bulk container equipped with a i sanitary dispensing• device; provided; j however, that cream, whippet cream, or half-and-half may be Poured from an opened original container for use or service on the premises, provided further that milk ..served at hospitals and institutions 'may be served from one-quart or .two-quart containers packaged at a milk plant, and mixed milk drinks requirixig leas -than one-half pint of milk magi be poured from one- quart or two-quart containers p&ck_ aged at a milk plant. The dipping or .ladling of milk is prohibited, except for immediate cooking purposes, Provided further , -that this section shall not apply to manufacturing or 'processing- food establishments which make no' sales at retail nor direct sales to consumers. ,Section 10.233. Food Sources. No food shall be stored, prepared, man- ufactured, processed, wrapped, can- ' ned, packed, bottled, transported, distributed, sold or offered for sale, or serve(1 in any way, with or with- out charge, within the Village of Richfield if such food has•been ob- tained from a food establishment within or without the limits of the village which do not meet the re- quirements of this ordinance. Section 10.234. Shelliixh. No person shall have or keep in any food es- tablishment any oysters, clams, mus- sels, or other shellfish from a source which has not been approved ; .by the 1Viinnesota State Board of Hea- lth, , or if the source is outside "the state, fram a shipper whose name is not on the current list of State Cer- tified Shippex•s issued by the Public Health Service and such apprdval shall be evidenced by official stamp on the container.. Shucked shellfish shall be kept in the original con- tainer; until ,used. Oysters, clams, mussels and other shellfish, 'if ser- ved' in the. shell,: must be served in the original shell. Section ,10..235. Meat and Poultry Soureex. All meat and meat products and all poultry :and poultry xxti,eat products received, kept or used'.ln any .manner in any food establish- ment "'shall be officxahy identified. as having been inspected for w.hole- sorneness ixrider the supervision, of a: licensed ^veterinarian, and .'any such products upon which any such official identification is lost by rea- son . of ,the ;irocessing .thereof shall be identified by the :name and loce•- tioxi of the processor thereon. ' :Section 10.236. Tritnxportation, Storuge, Display. and Serving''of Food. A.,C:eneral Requirements for Food Protection. After delivery and while being stored, Prepared, displayed, served, or sold in food establish- ments, transported between such es_ tablishments,' all food shall be pro- tected against contamination from work .,surfaces which are not clean, utensils tivhich have not been given bactericidal treatment, unneces9ary handling, .flooding by sewage, or drainage,. coughs, sneezes, overhead leakage, dust, flies, insects, rodents and other vermin, ' or any oilier source of contamination. J. Counter Guardx. All unpackaged for unenciosed food on display shall be protected by counter guards or ^overs so .designed as to intersect a direct line between the customer's mouth and the food. K. Implements for Certain N'oodx. All employees and customers at self. service shall use tongs, forks, spoons, picks, spatulas, scoops, or other suitable implements in serv- ing butter, cubed or cracked ice, cake, pie, bread, rolls, sliced meats, pickles, olives, relishes, and such foods shall not•be touched by hand. Sugar shall be served in closed dis- pensers or in individual packages. Cream. in open pitcher and pickles and relishes in open trays shall not be permitted unless the entire contents. are used or discarded at or after each serving. L. Packa;Ked Foodx. Food which is wrapped or served in closed con- tainers or packages, such as but not limited to gugar, syrup, and condi- ments, may be reserved. No unwrap-' ped food that has been once served to a customer and no wrapped food on which the wrapper has been) broken shall be served to' another customer or thereafter used in the', preparation of food. M. Protection in 'I'rnnxportation.' The requirements for temperature, i for the storage, for the display, and ;for the general protection against contamination as contained in this ordinance shall apply in the transporting of food from a food establishment or other loca- tion to another food establishment or other location for delivery, ser- vice or catering operations. Section 10.237. Cleanliness of Per- xons Engaged in Food Extablixhment Operation, A. Handwaxhing. All persons en- °'aged in food establishment opera- tion shall scrub hands and arms be- fore starting work, and shall wash during work .hours after each re- lief period and after using the toilet room. The hands of all such persons shall be kept clean while engaged in .handling food, utensils B•~+Clothinq. The outer garments of all persons engaged in handling food, equipment utensils shall be clean and shall.e used for no other purpose than duty in the food establishment. Hair'nleta, head bands, caps or other hair. ~•estraints shall be worn by food 'preparation and serving personnel. C. Tobacco. The use of tobacco in any form by persons engaged in food establishment operation shalt Abe prohibited at all -times in rooms in which food is prepared or stored, and in roams in which food is ser- ved, at all times when such persons are on duty. D. Expectorating. No person shall expectorate in any room in a food establishment where food is stored, prepared or served. E. Other Practices, No person' shall perform any act or engage in any practice which may contaminate' food, equipment or utensils. Clean' spoons, knives, and forks shall be picked up or touched only by their handles. Clean cups, glasses, and Bowls, shall be handled without fingers or thumbs cont-acting~ the inside surfaces, ox• surfaces which come into contact with the mouth. A spoon or other utensil, once used for tasting of Pools shall be clean-~ ed and subjected to bactericidal treatment px•ior to re-use for any purpose. No person shall remove soiled dishes by placing fingers in glasses or cups, or by picking up utensiIS by soiled .surfaces instead of handles. No person shall scratch the head, pinch face pimples, pick the nose, mouth. the fingers or pen- cil, sneeze or cough without wash- ing the :hands immediately there- after and before continuing or re- turning to work. Section 10.238. Health and Dis- Aeaae Control. No person while af- fected with any disease in a com- municable form, or while a car- rier of such disease, or while af- ~flieted with boils, infected wounds, sores, a cough or a cold shall work in food preparation or serving areas of a food establishment and no owner or of>et•ator of a food estab- lishment shall employ in such an area ariY person khown-or suspec- ted of -being affected with any such disease o'r condition. n, oeparate noomx rrovtacd Dressing rooms,' separate for mer and women, shall be Provided ix alt od establishments .where em- ploy~s change clothing within the esta`Irlishment, and such dressin€ rooms shall be located outside o] food ;preparation, storage.. and ser- vin~ 'areas, and utensils or equip- ment'washing and storage areas. ` B. Lockerx Provided. Lockers fox personal belongings of employee; shall : be provided within dressing roams ot• in areas outside of the food preparation, serving, utensil and equipment washing and storage areas. Personal belongings includ- ing but not limited to coats and other clothing shall be stored in such lockers and shall not be stored with food, utensils or equipment. Dressing. rooms and lockers shall be kept neat and clean. Section .10.240. Insect. and Rodent Control. A. Insects and Rodent Prohibited. No person shall allow or permit the entrance, breeding or presence of rodexvts or insects including, but not limited to, mice, rats, flies and roaches in any food establishment. B. Requirements for Insect and Rodent Control. Stored foods shall be protected against insect or ro- dent infestation 'by covering, wrap- ping or by equally effective meth- ods, Rodenticides and insecticides shall riot be permitted .to come into contact with food, food contact surfaces, utensils or equipment. No area shall be constructed in a man- ner which provides or is likely to provide harborage and breeding places for rodents and insects. C. Requirements for Insecticides and Rodenticides. All insecticides and rodenticides shall be in con- tainers which are clearly labeled so that the contents can be easily identified, and shall be kept in a room, cabinet or area separated from food, utensil and equipment storage, and shall not +be used where food, utensils, equipment, or em- ployees' clothing are exposed to the spray, 'the splashing, the dust- ing• or the settling of such sub- s'tances. B Dusting and i less methods of f j cleaning shall be arresting, sweeping push-brooms shall and all such cleani ergency floor cleanir during those periods amount of food is e after' closing or beti C. Lee as hiving Q son shall use any a~ establishment as li ing quarters. All op living or sleeping food establishment ped with self~closi~. which shall not' be 'a open. D. Lnxuidry liag;s .i Non-absorbent recep able laundry bags, tween every two use vided for used or coats, trousers, dress which shall be kep removed for launder E. Animals and Fa F~xcept for guide do ing blind persons o ax•eas, no fowl or •a allowed in any food Section 10,24 Z. Dlis forcexeecnt ProvIsionn A. Procedure Whi Suspected. When th able cause to belie establishment owner a carrier of disease, is authorized to regx of :the following: 1. Thee immediat such person from lishments. `L, The transfer ~ of such person to food establishment would be no longs ting disease. 3. Adequate met tions of such per; associates, with s~ examinations as m~ 4. The immediate the license'of the ment until -in the Health Officer no Sectioax 10.241. Houxekeepir~g. of the disease outb A. Kept Clerui. All parts of all food establishments •both inside B. Industry Self-Inn and:out, shall be kept neat, free of ~ food establishment sh y j ~~ `~~~, ~r~ ~ 1 l ~w ~ r ~idavit of Publication STATE OF MINNESOTA COUNTY OF HENNEPIN, ss Robert hi. Broad, L. R. Farrington, Guy T. Farrington, being duly sworn, ~on oath says; that he is, and during all the times herein stated has been, one of the publishers of the newspaper known as The Richfield News, and has full knowledge of the facts hereinafter stated; that for more than 'one year prior to the puiblication therein Village of ~.ichfield Food Handling Ordinance 1Votice ad the .._ .............•----.......... - -----. hereto attached, said newspaper was published in the Village of Rich- field, in the County of Hennepin, State of Minnesta, an Tlrtixrsday of each week; that during all said time said newspaper alias been printed in the English language from its office of publication within the Vil- lage of Richfield, Hennepin C'aunty, Minnesota, from which it is issued as above stated and in newspaper format and in column and sheet form equivalent in space to at least 450 running inches of single col- umn, two inches wide; has been issued as aforesaid once each week from a known office established in said place of publication and em- ploying skilled workmen and the necessary material fior preparing and printing the same; that the press work on that part of the news- paper devoted to local news of interest to the community it purports to serve has been done in its known office of publication; that during all said time in its makeup not less than twenty-five percent of its news columns have been devoted to local news of interest to the com- munity it purports to serve; that during all said time it has not wholly duplicated any other publication, and has not been entirely made up of patents, plate matter 'and advertisements; has 'been cir- culated in and near its said place of publication to the extent of at least two hundred and forty (240) copies regularly delivered to pay- ing subscribers and has entry as second class matter in its local post- office; that a copy of each issue has been filed with the State Histari- caI Satiety, St. Paul; and that there has been on file in the ~officei Hof the County Auditor of Hennepin Oounty, Minnesota, the affidavit of a per- son having knowledge of the farts, showing the name and location of said newspaper and the existence of the conditions constituting its qualifications as a legal newspaper. Village of Richfield Food Handling Ordinance Notice That the ........................•----•-••--•--•-•---•--..........................---........---...--•----•---•-•-•---•-•-- hereto attached was cut from the columns of said newspaper, and was printed and published therein in the English language, once eaoh week, for .-.-.one...---..-. successive weeks; that it was first so published an Thursday, the -------..12th-------•-----•---- day of ---- D@ C @ mb e r.-..--.... 1953, and thereafter on Thursday of each week to and including the ------------------------------------------------ day of ---------------------•--------------------•----. 1963; and that the following is a printed copy of the lower case alphabet from A to Z, both inclusive, and is hereby acknowledged as being the size and kind of type used in the composition and publication of said notice, to-wit: abcdefghij klmnopgrstuvwxyz abcde~g kx\jklmnopgx•stuvwxyz / > Subscribed and sworn to before me the ..-.~-.3tn da of .---De~' -. 1953. Y ;r'!,, Notary PubI~c~ Hennepin County, Minn. ~ My Commission expires .----•-------` ---•- -------••---:_~ ...:................•----•--- 19..----.... '~ .-is fires .a„~, ~ ~~ p7Q.