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Index to Code
~rNDEh TO CODE Adultery rated food or c?rink ........................... 1, 7, 8,. 23 Animals,e.bo•.+....o...•+e..•a.....ee.•e...s.o•...•• 27 .,. Bacterial count.,.......... ..........a.....•..... 17 standard for sterilized equipment ............... 18 Bactericidal process, appravede..e..e.o ............. 1' 18-20 treatment of utensils and equipment ............. 17, 20, 21 Bactericides, other than chlorine.....,.......®..... 19 BacteriOlogiCal eXaminati0n of utensilseeeooeeooe.ee 18 Bakery food vehicle,........ .............•..•....... 1, 1~, 5 Building code..®......• ............................. 12 Building official ...................•............... 28 Butter, serving ofe•......... ....................... 23 Candy ~hOpeeee.e...e.••.••.+.e.s•..+........o..e.•oe 3 Catering food vehicle ............................... 1, Lt, 5 Ceilings..... ......................... .......•..... 9 Certification of shellfish, e ... . .......... . ......... 23, 21~ Chinaware - See Utensils and Equipment, Chlorine, bactericida,,l treatment with ............... 19 test f ®r Strength Of ee..eeeae.o..ooo•.se•oo.e.ee 19 Cleanings p floorss........ ..............soo............e 8, 27 utensils and equipmenteeee..e..or....•..•......e 15-21 Cleanliness of employees ............................ 25, 26 Cloths, drying ...................................... 18 Clothes, employees..,.....e.....e ................... 25, 26 Condemnation of Equipment clothing and utensils ........................... 7 Condemnation tag ..........................<......... 7 Condemnation of untoholesome food .................... 6, 7 Construction - Plan Review .......................... 28 Construction of utensils and equipment .............. 11t, 15, 16, 17 Contamination, protection from...... ................ 15, 18, 20, 23, 21~ Containers, milk........ ......................e..... 23 Correction of violations........ .................... 6 Counters.® .......................................... 15, 25 Cream ................. ......... ................... 23 dispensers, specifications fore... .............. 23, 24, 25 filled pastries......... ........................ 23 Custard-filled pastries ............................. 23 Dairy store - See Fond Establishment. Definitions® ........................................ 1-1t Detergents... ....................................... 18, 19, 21 Dippers and scoops for ice cream® ................... 15 Disease control........• ............................ 26, 27, 28 outbreaks.......• ............................... 28 water•oe•.••a.e••e•e••.e••.•........e•.e.•e. 13 milk and milk products............. .....<. 7, 23, 21~ f cod other than milk and milk products...... 7, 23, 21~ Dishes - See Utensils and Equipment. Dishwashing, manual........ . ......................... 16, 18, 19 machines ........................................ 16, 18, 19, 20 Disinfection - See Bactericidal Treatment. Dispensers, cream, specifications for ............... 23, 25 milk, specifications for ........................ 23 - 1 - z Display cases Qr windows........eso....o..o.•.ea..e. of f OOd e o .. o . . e . • . . e . e . . a .. . e e e + e . . . . . . . . . . • e . . . Disposal of waste.~...........• .............•........ D®®rs and windQW~....s...m..ee.s.•e.••,•.eaee•...... Drain racks ......................................... Dressing rooms or lockers...... ..................... Drink: displayl..e.•..o .......................ase..o..e handlingOe...e.oaesw..e••..e...eee•.+aa•••.•.... refrigeration ................................... Serving..s ..............s.,..ae..osoe.e.•a..e..e J~ t ®ra g®®.. a .. e e o ..... . ... o . . . . e e • . • .see a . . • e . . . . wholesomeness ..................,........,....... Drying cloths ....................................... Employees: cleanhnesS..oe...r.e.e,....o.e•e...a.e.se...... deflnltlOn....,..a....•ea.eee..•ee••e..•oo•..a.e healtheee...e.a•..,seee..•......eo.••••.ea•.•es. Enf orcement interpretation .......................... Equipment :.................................e........ bacterial count.......... ....................... bactericidal treatment .......................... bacteriological examinations .................... cleaning... ..................................... construction...oe•..e•..m.e....e....e...eeee.... handling........a.ee.....es•e•e••.•e...e..ee.e.. installatlOn.o.e.e......•....•..•...ee.••..•eeee protectian from contamination ................... storage... ...................................... Exam ination and condemnation of unwholesome or adulterated food or drink ....................... Flies ... . e e • e . • • • • . . . • • . e • . . e . e e e • e s e . • e . • • . . .. . ... e Floors.......... ..e•eee...o.e•s•ee.eo...e.... . e ... . Food: adulterated ....................•................ disease outbreaks from .......................... display ......................................... handling ........................................ perishable ...................................... refrigeration ................................... serving .........................,............... storage..... ......................... .......... wholesomeness......a ............................ home prepared......... .......................... pre-packaged...s ................................ readily perishable ....................... ...... vehicle ......................................... vehicle identif ication... ..................... Food contest surfaces ............................... Food Handlers - See Employees. Food poisoning outbreaks ............................ 15, 17, 25 15, 23, 25 21, 22 9 18 26 15 13, 2!~ 23 23 25 4, 23 ll~, 1$ 25, 26 1 26 l~, 6,7, 28 1l~, 15, 16, 17 17, 1$ 15, 16, 20, 21 17 15, 18, 20 17 15, 18, 20, 26 17 15, 20 15, 18 6, 7 9, to 8, 9 1,6,7,8 8, 27, 28 15, 24 13, 26 2 17, 22, 23 21~ 8, 15 4, 7 2, 23 2 3, 24 2, 1~ 2 26, 27 Form: inspection record ............................... 6 Fowl ................................................ 27 - 2 - Garbage ...................•.........,................ yre ri }~~~py rt~~~~i°1e.5.. f. m.. a • e m , s o +. m • m a o • • + • . o , . o m, , • . a.. m.a 1. h'I.ng ® 4 ... i 1 . O ... . . . . e . 0 ... . • .. . • • . . . .. B e . . . • . . Glassware, cleaning aee Utensils and Equipment. Grocery ,Store -- See Food ~~stablisriment, Handling, f®od and tar].nk ............................. utensils and equ~.pment...m ....................... Hands . 0 . .. . i 9 . • B . . . Y Y . . • • • . . • O . • . . • . . . . ... . . . . . • .... . Handwa,,shing facilities............ ................... Health exam~na tl®ns........•....o..s...o ............. office r, definition .............................. Home cooked foods .............................,...... Hoods ... s . o e .. . o • e . • e . . s .. . • . . . r . • . s . • . o • . • . . . . . • • s e . I ~'.e ... e . . • • • . . ..... a .. o .. .. . . e . a • . . . o e • • . • • . e . • . . e .. . Ice cream and other frozen desserts .................. dippers and scoops......... ...................... Industry self inspection .................•••..••••••• Infection, procedure when suspected.................. Insecticides and raticides..............a.a.......... Inspection of food establishments.................... frequency of ..................................... report....... ................................ Itinerant food establisrment....... .................. Lavatory facilities .................................. Licenses..... ........................................ appllCatlOn requirement.ses..•....•......•••..e.• exemptions ....................................... fee .............................................. procedure and control ............................ suspension....e........e...e•o..meo....e.o..•..•. Lighting ............................................. Living quarters..... ................................. Lockers or dressing rooms ............................ Milk and milk products ............................... Meatt, Market - See Food EstablisYment. Mlsbranding..e.e.e..•..•...e.e.••.....••..••••m••.•.. Multi-use utensils -- See Utensils and Equipment. National Sanitation Foundation ....................... Outbreaks of disease ................................. Oysters ............... .............................. Paper containers and utensils ........................ Pastries, cream-filled and custard-f filled............ Penalties ................. ......................... Perishable foods .... ................................ Person, definition of............•..... ............ Physical examination of food handlers ................ Pli:tubing ............................................. Poisonous substances ................................. Pork and pork products, treatment to kill trichinae.. Premises, cleanliness....... ......................... Procedure when infection suspected ................... Protection from contamination: food and drink.......... ......................... utensils and equipment.........s...........e.e..e Raticides and insecticides ........................... 22 8 22 17 15, 26 15, 20 2l~, 25, 26 14 28 2 2, 23 10, 11, 12 2, 12, 13 23 15 28 27, 28 27 6 6 6, 28 2, 8, 11~ 14 1~-6, 28 1~, 5 6 !~, 28 9, 10 27 26 23 2, 7 17 27, 28 23 17, 18, 20 23 6, 2, 2 27, 21, 1, 2~ 27 27a 7, 28 22-25 28 22 21, 27 28 8, 23, 2~ 15, 18, 20, 21, 25 27 3 Refrigeration ........................................ 22, 23 Refrigerating equipment .............................. 15, 17 RQinspPetion....•...•.e...a.a.....e..••...aeea....••• 6 Reinstatement of licenses ............................ ~, 28 Repeal and date of effect of ordinance ............... 28 R®dents, r®a ~°+heeJ, ants......•..•...•...es•.....•e•e.• Q27 Screenings...e•..•..•a••a......•...•.m...•••.••.e•..• 9 Seizure of food, equipment.........ss........s•s....• 6, 7 Serv~.ng 7®,,f food......os.......e..•eo......••.re.....• 23, 2~, 25 Shellf 15h.....a.....a..s.s.o...••.s..o.esa.e••sse...• 23, 2~Q tJhelves...o......s........e...a.....o.o...o......a..• 15, 18 Silverware..es.e.s•s.se•..•.seo...e.a.e.......•e....• 3 See also Utensils and Equipment. Single-service containers and equipment .............. 17, 20 Sinks ................................................ 16 Smorgasbord .......................................... 25 Standard, bacterial for sterilized utensils........... 18 Sterilization - See Bactericidal Treatment. Storage, display, and serving of food and drink...... 2~, 25 and handling of utensils and equipment........... 18, 26 rooms, lighting .................................. 10 Stoves............ ................................... 10, 17 Sugar dispensers ..................................... 25 Swab test of utensils ................................ 18 Sweeping....... ...................................... 27 Tables... ............................................ 17 Tablecloths .......................................... 18 Tableware ........ .. ................................ 3, 15, 26 Test, swab, for sterilized utensils .................. 18 Thermometers ......................................... 15 Tobacco, use of, prohibited .......................... 26 Toilets... ........................................... 12 Towels, hand ......................................... 1~, 18 utensil .......................... .............. 18 Trash and rubbish .................................... 22 Unif orms for employees...... ......................... 26 Unwholesome or adulterated food or drink.............. 1, 7, 8 Utensils and equipment ............................... 3, 1~, 15, 16, 17 bactericidal treatment..... ...................... l3, 17, 18, 19, 20 bacteriological examination... ................... 17, i8 cleaning ............. .,...... ............... 15, 18, 19, 20, 21 .. ... cleaning, poisonous substances forbidden......... 21 construction................ ................... 13, 14, 17, 22 definition... .................................... 3 drying ........................................... 18 handling .......................... .............. 13, 18, 20, 26 protection from contamination .................... 15, 20 storage .......................................... 15, 18 Vending.Machines ..................................... 3, 5, 17 Ventilation .......................................... 10, 11, 12 Walls and ceilings........... ........................ 9 Washing of utensils and equipment - See Cleaning, and Bactericidal treatment of utensils and equipment. Wastes, disposal of .................................. 21, 22 Water supply ......................................... 3, 12, 13 Wholesomeness of food and drink ...................... ~, 6, 7, 8, 23 Windows .................................. ........... 9 - ~ - Ratproofing of building .............................. 27