Loading...
HomeMy WebLinkAboutOrd 0170 - Permit for Restaurants, Food and Drinking Establishments (Repealed by Ord 569)ORDINANCE NO 170 REPEALED BY ORD 569 AN ORDINANCE DEFINING RESTAURANTS DRINKING PLACES ITINERANT RESTAURANTS GROCERIES FOOD MARKETS MEAT MARKETS EMPLOYEES UTENSILS HEALTH OFFICER AND PERSONS REQUIRING PERMITS FOR THE OPERATION OF SUCH ESTABLISHMENTS PROHIBITING THE SALE OF UNWHOLESOME FOOD OR DRINK REGULATING THE INSPECTION OF SUCH ESTABLISHMENTS UNDER PRESCRIBED RULES AND REGULATIONS AND PRESCRIBING PENALTIES FOR VIOLATION THEREOF Be it ordained by the Town of Tukwila; Section 1. DEFINITIONS; The following definitiono. shall apply in the interpretation and enforcement o this ordinane.. A. RESTAURANT- The term restaurant shall mean any place where fooa ana drink is served to or provided for the public with or with out charge; such as hotels, restaurants, cafes, cafeterias, board ing houses, street venders or stalls; private, public, parochial or Sunday schools; churches and public institutions; and railway stat- ions and recreational and labor camps. B. DRINKING PLACES- The term drinking place" shall mean any place where drink is served to or provided for the public with or without charge, such as bars, taverns, and soda fountains.. C Itinerant restaurants and drinking places the term "itinerant drinking place" or "itinerant restaurant" shall mean one operating for a temporary period in connection with a fair, carnival, circus, public exhibition, or other similar gathering. D. Grocery food market and meat market The term grocery food market or meat market" shall mean any place, wholesale or retail, where fooa or meats, in bulk or package form, are pro- vided for the public for preparation and service elsewhere. For the purpose of these regulations the term restaurant" shall apply to groceries, fooa markets, and meat markets. This section shall not be interpreted to include slauchter houses. E. Employees The term." employee" shall mean any person working in any of the establishments defined in Section 1,(A), (3), (C), and (D), who handles food or drink during preparation or serving, or who comes in contact with any eatin or cooking utensils or who is employed at any time in a room in which food or drink is prepar or served. F. UTENSILS- "Utensils" shall include any kitchenware, tablewate, glassware, cutlery, utensils, containers, or other equipment with which food or drink comes in contact during storage, preparation or serving. G. HEALTH OFFICE- The term health officer" shall mean the coun- ty health officer as defined in section 6092 of Remington's Revised Statutes of Washington, or his authorized representatives. ?i PERSON- Tne word "person" shall mean person, firm, corporation, partnership, or association. Section 2. PERMITS: It shall be unlawful for any person to operate a restaurant, an itinerant restaurant, or drinking place in the County of King who does not possess an unrevoked permit from the health officer ana in whose place of business such permit is not posted in a conspicuous place. Only persons who comply with the re- quirements of this ordinance shall be entitled to receive and retain such a permit; these permits shall be Non- transferable. Such a permit may be suspended by the health officer or revoked after an opportunity for a hearing by the health officeri:ta.pnn the violation by the holder of any of the terms of this ordinance. Section 3. INSPECTION OF RESTAURANTS AND DRINKING PLACES At least once every 6 months the health officer shall inspect every restaurant and every drinking; place located within his jurisdiction. One copy of the inspection report shall be posted by the health officer upon an inside wall of the restaurant or drinking; place,and said inspection report shall not be defaced or removed by any person except the health officer. Another copy of the inspection report shall be filed with the records of the health department. Sanitation requirements for restaurants and drinking places- All restaurants and drinking places shall comply with all of the follow- ing items of sanitation. ITnel The floors of all rooms in which food or drink is stoted, prepared, or served, or in which utensils are washed,shali be of such construction as easily to be cleaned, shall be smooth, well drained, and shall be kept clean and in good repair. Floors shall be of concrete, terazzo, tile, wood covered with linoleum, or tight wood free from cracks. If floor drains are used, they shall betprovided witI proper traps. ITn1 2.. Walls and Ceilings: galls and ceilings of all rooms shal] be kept clean and in good repair. All walls and ceilings of rooms in which food or shrink is stored or prepared shall be painted, preferably in li lit color, or calsomined or otherwise finished at frequent enough intervals to maintain the surface in a clean condition. The walls or all rooms in which food or drink is prepared or uten- sils are washed shall have a smooth, washable surface up to the level reached by splash or spray. Evidence of splash or spray above the im- pervious surfacin shall be deemed a violation of this item and shall be sufficient cause to require additional impervious surfacing. Icy_._ 3. Doors and :nindows :hen flies are prevalent, all openings into the outer air shall be effectively screened, eith not less than 16 -mesh screen, and doors shall be self closing; or fans of sufficient power to prevent the entrance of flies shall be in use at all other- wise ineffectively screened openings. IT 4. ienting: All roods in wnich food or drink is stored, or prepared, or in which utensils are washed shall be provided with arti- ficial light sources equivalent to at least 20 -foot candles at a dist- ance of 30 inches from the floor or workin surfaces, as measured by a suitable li Teter, and such artificial light sources shall be in use except wnen equivalent natural li ;.ht is present. This requirement does not apply to dining rooms. IT Ventilation: All rooms in wrlic�� food or is stored, drink y1L. J. drink prepared, or served, or in utensils are washed, shall be sufficiently well ventilated to prevent the accumulation of disagreable odors and condensation upon interior surfaces. This requirement shall not apply to cold stora`,e rooms. ITL:- 6. Toilet s- acilities Every restaurant and drinking place shall be provided with adequate and conveniently located toilet fac- ilities for employees, conf ormin wi, any local ordinances which are in effect. Toilet rooms shall be kept in a clean condition, in good repair, the walls free from defacement, well li xited, and well venti- lated to the outside air. Signs shall be posted in each toilet room used by employees, directing employees to wash their hangs before re- turnin to work. ;here water under pressure is available, only flush in`, water retaining closets may be used. In any new construction, toilet rooms must be separated from the establishment groper by a vestibule vented to the outside air. The doors of both vestibules and toilet rooms must be made self closing. Tooths open at the top shall not qualify as adequate toilet rooms. In case privies or earth closets are permitted and used, they shall be separated from the establishment and shall be of a sanitary type constructed and operated in conformity with the Rules ana Regu- lations of the State Loard of Health. ITn- 7. Water Supply: The water supply shall be easily accessible to all rooms in which food is prepared or utensils are washed, and shall be adequate, and of a safe, sanitary quality. (a) ivhen a public water supply is not available and it is necess- ary to resort to a well, spring, or other source of water supply, no person shall maintain such well, spring, or otner source of water supply used for drinking or culinary purposes, and to which the public has or may have accwss, and which is polluted, or which is so situated or constructed that it may become polluted, in any manner that may render such water supply injurious to health. (b) The nealt officer may make such investigatiobs as deemed nec- essary, and if upon investigation the water supply is found to be, or may become, a menace to health, the supply shall be abandoned in a man ner that will prevent its further use for drinking' purposes, or such alterations or changes shall be made as deemed necessary to produce a safe drinking water in accordance with the recommendations of and with in a time set by the health officer. ITI n B. Lavatory Facilities: Adequate and convenient handwashin facilities shall be provided, including warm water, soap, and approved sanitary towels. The use of a common towel is prohibited. Dishwashing vats shall be accepted as washin[ facilities for personnel. No em- ployee shall resume work after using the toilet room without first washinL: his hands. I hi 9. Construction of Ttensils and Equipment: All multi -use utensils ana all snow and display cases or windows, counters, shelves, tables, refrigerating; equipment, sinks, and other equipment or uten- sils used in connection with the operation of a restaurant or drink in place, shall be so constructed as easily to be cleaned and kept clean and in good repair. All surfaces or multi -use utensils and equip .gent with which food or drink comes in contact, shall be free of break corrosion, open seams, cracks, and chipped places. ITE 10. Cleanin of Equipment and Cleaning, and Bactericidal Treatment of Utensils: All equipment, including display cases or win- dows, counters, shelves, tables, meat blocks,refrigators, stoves, hoods, ane sinks, shall be kept clean and free from dust, dirt, in- sects, ana other contaminating material. All cloths used by waiters, chefs, and other empolyees shall be clean. All multi -use each usage, and all serving of food and following the day's si, and touch. eating ana drinking utensils shall be cleaned afte multi -use utensils used in the preparat ion or drink, shall be thoroughly cleaned immediately operation, in such a manner as to be clean to the The cleaning may be accomplished by pre rinsing, followed by was ing in warm water,110'Fahrenheit to 120 1 Fahrenheit, containing an ade- quate amount of an effective soap or other effective detergent to re- move grease and solids. After cleaning, all sucia utensLis -be ef; ectl_vgly- subRject- ed_ to one- of ti-.e following bactericidal processes: ",THQD 1. Immersion for at least two minutes in clean, hot wate at a temperature of at least 1 70 'Fahrenheit, or for one -half minute in boilin water n1 .s s, actin g 1l n ate A is ci,b .p.pprsi vesI the/ monete_r.; s'hali .beD ava.iJ_able colwerient to the vat. The .pouring; of sca1c ing grater over washed utensils shall not be accepted as satisfactory compliance. Where this method is employed, there shall be provided a hot -water heater, capable of :maintaining a water temperature of at lee 170t Fahrenheit in the vat at all times during business hours. The heat 111_ device na`1 b inte£ -'rai with trap. imnAre inn ITa1-_ :=POD 11. Immersion for at least two minutes in a chlorine rinse containin at least 50 parts per million of available chlorine, if hypochlorites are used; or a concentration of 100 parts per million if chlora.aines are used. The rinse should be made up to double strength, and shall not be used after the strength has been reduced to below the specified concewti'ati.on in parts per million. When this method is employed, a three compartment vat shall be required; the first compartment to be used for washing, the second, for plain rins- in, and the third, for chlorine immersion; provided that, for exist4- in installations, the second or rinsing compartment may be omitted, if�a satisfactory rinsing or spraying device is substituted. ET:TOD 111. Dishwashing iachines When dishwashing; machines are em- ployed, utensils should be pre- rinsed before being placed in the dish washing;lnachine. The health officer shall specify the wash water tem- perature. The period or exposure to rinse water shall be 2 minutes and the temperature of rinse water shall be maintained at 170 or 15 seconds' exposure to live steam. TH0 D 1V.. Some other equally effective :Weans; provided that such method or nethods as are employed shall be approved by, and shall re suit in a degree of sanitation satisfactory to, the State. Director of _ealth and provided that continuous effectiveness of such methods can be readily established. -.y any method used, the final test for cleanliness and satisfactory bactericidal treatment shall be freedom from bacteria, chemical re- agent, and any foreign matter. If driin_; cloths are used, they shall be clean and shall be used for no other purpose. Silver anti silver- plated table ware should not be treated 'with chlorine unless imuediately rinsed in clean water following immersion in the chlorine solution, as silver chlorides are formed which black- en the silver; therefore, ::ethod 1 or h;_ethod 3 may well be employed on such table ware Y Sinle- service containers shall be used only once.. ITnli 11. Storage and Handling of Utensils and Equipment: After bactericidal treatment, no utensil shall be stored except in a clean, dry place, protected from flies, dust, or other contamination, and no utensil shall be handled except insuch a manner as to prevent contam- ination, so par as �oracticable. Single- service utensils shall be pur- cnasea only in sanitary containers, shall be- stored therein, in a clean, dry place until used, and shall be handled in a sanitary man- ner.. Spoons, spatulas, dippers, etc., used for dispensing frozen des- serts, shall, when not in use, be kept in clean, preferably running water. Drinkin' straws must be individually enclosed and served in an original wrapper. I1 i.2 12. Disposal of Wastes: ed of in such a manner as not to health menace, and in accordance the 2uIes and Regulations of the All wastes shall be properly dispos- constitute a nuisance or a public with 3ook V, Part 1, Section 10 of State Board of Health. There shall be provided and maintained in a suitable location a sufficient number of garbage containers of water- tight construction, An.ade of non- absorbent material ana provided with handles and close fitting covers, and all garbage shall be kept therein, pending its renoval and disposal. Garbage containers shall be washed at intervals frequent enough so as to orevent nuisance. Filled garbage containers shall not be allowea to remain in any roon where food is prepared or eaten. 1_ 15. refrigeration All readily perishable focd or drink, including cream pies ana pud shall be kept at or below 50'F. except when being prepared or served, and an indicating thermometer shall be provides. Waste water from refrigeration equipment shall be properly disposed of ana there snail be no direct connection to a sewer. 14.. Wholesomeness of Food and Drink: All food and drink shall be wholesome and free f ro l spoilage, and comply with all existing state laws, rules and regulations. ITU14 15. Storage and Display of Food and. Drink: All food and drink shall be so stored ana displayed as to be protected from dust, flies, vermin, rodents, unnecessary handling, droplet infection, overhead leak age, sewage backflow, and other contamination. Evidence of the presence of rodents, roaches, ants, or other vermin shall be considered as a violation of this item. Dustless methods of floor cleaning shall be em- ployed, and all except auergency floor cleaning shall be done during those periods when the least amount o1 food and drink is exposed, such as after closing or between meals. No live animal or fowl shall be kept or allowed in any room in which food or drink is prepared, stored or se ed. All :means necessary for the elimination of flies, other insects, vermin and rodents shall be used. Granulated sugar :must be dispensed from closed pouring type containers; lump sugar must be dispensed in individually wrapped units. ITzLL 16. Gleanliness of ;:mployees All e mployees shall wear clean outer garments and small keep their hands clean while engaged in hand- ling food, drink, utensils, or equipment. Cleanliness shall be effecter in a .canner adequately to prevent contamination of food, drink, uten- sils, ana equipment wLth dirt, filth- and unserved food particles. ITE_I 17. °iiscellaneous: 7°_e premises of all restaurants and drink in places shall be kept clean and free of litter or rubbish. Adequate lockers or dressing rooms should be provided for employees' clothing and shall be kept clean. Soiled linen, coats and aprons shall be kept in containers provided for this purpose. ,'one of the operations connected with a restaurant or drinking place shall be conducted in any room used as living or sleeping quarters. Section 4. ITINERANT RESTAURANTS AND DRINKING PLACES: Itinerant rest aurants and drinkin, places shall be con .trt"c -tied and operated in a man- ner approved by the health officer. The health officer shall approve an itinerant restaurant or drinking place only if it complies with the following sanitation requirements: Garbage ana refuse shall be kept in tightly covered, water -tight containers until removed and shall be disposed of in a place and man- ner approved by the health officer. Dishwater ana other liquid wastes shall be so disposed of as not to create a nuisance. o person suffering from any disease transmissible by contact or throun food or drink or who is a carrier of the germs of such a dis- ease shall be eut.ployed in any capacity. Adequate refrigeration for kee; ing all readily perishable food or drink at 50 or below shall be provided. Adequate anu satisfactory toilet and handwashing facilities shall be readily accessible to employees. No person engaged in the hancilino or serving of food or drink shall return to his work, after using the toilet, without first thoroughly washing his hands. `"pon failure of any person maint&ining or operating an itinerant restaurant, or drinkin place, after warning, to comply with any of these require::lents it shall be the duty of the health officer summar- ily to forbid the further sale or serving of food or drink therein. Section 5. RESTAURANTS AND DRINKING PLACES WHICH MAY OPERATE From ana after six months from the date on which this ordinance take effect no restaurant or drinking place shall be operated within the county of King or its police jurisdiction, unless it conforms with the re- quire.nen is of this ordinance: Provided, that when any restaurant or arinkin,- place fail to qualify, the health officer is authorized to revoke the permit. Section C. REINSTATEMENT OF PERMIT Any restaurant or drinking place the permit of which has been suspended, may at any time make appli- cation for the reinstateient of the permit. Within one week after the receipt of a satisfactory application accompied by a statement signed by the applicant to the effect that the violated item of items of the specifications have been conform- ed with, the health officer shall make a reinspection, and there- after as many additional reinspections as he may deem necessary to assure himself that the applicant is again complying with the require ments, and in case the findings indicate compliance, shall reinstate the permit.. Section 7. NOTIFICATION OF DISEASE: Notice shall be sent to the health officer immediately by the restaurant manager or by the employ- ee concerned if he or any employee contracts an infectious, contagiouE or communicable aisease, or has a fever, skin eruption, a cough last ing more than 3 weeks, or any other suspicious d ptem. It shall be ti duty of any such employee to notify the restaurant manager imniediatelj when any of said conditions obtain, and if neither the manager nor the employee concerned notifies the health officer immediately when any of said conditions obtain, they shall be held jointly and severally to have violated this section. A placard containing_; this section shall bE posted in all toilet rooms. Section 3. PROCEDURE WHERE INFECTION SUSPECTED: When suspicion arises as to tie possibility of transmission of infection from any restaur- anterployee, the health officer is authorized to require any or all of the following measures: (1) Ttye immediate exclusion of the employee from all restaurants; (2)the immediate closing of the restaurant con- cerned until no further danger of disease outbreak exists, in the opinion of the health officer; (3)adequate medical examination of the employee and of his associates with such laboratory examinations as :nay be required or indicated. ior the purpose of determining the presence of a communicable disease, all persons working in a food handling or drinking estab- lishment in any capacity that causes them to frequent the kitchen or dining rood, or wio, in the performance of their work, come in con- tact with the public, shall be examined by a doctor of medicine in the manner prescribed by the King County Wealth Officer prior to enter in;_ the establishment as a part of that business. Provided, however, this paragraon shall not apply to temporary workmen who may enter the establishment in performance of work not primarily related to food hana.ling. Section. 9 ENFORCEMENT It shall be the duty of the county health officer to enforce the provisions of this ordinance, and in the per- formance of this duty the health officer or his duly authorized agent is hereby authorized to enter, at any reasonable hour, any premises as may be necessary in the enforcaaent of this ordinance. Section 10. PENALTIES: Any person, firm or corporation who violates or refuses or fails to comply with, any of the provisions of this or- dinance snail be guilty of a misdemeanor and shall be punished by a fine of not less than .,25.0; nor more than 100.00. Section 11. ENFORCEMENT OF The enforcement of this ordinance is hereby dele: ated by the Town of Tukwila to King County. Section 12. EFFECTIVE DATE This ordinance shall be in full force and effect five (5) days from and after its passage, approval, and le publication as provided by law. Section 13. UNCONSTITUTIONALITY CLAUSE If any section, sub section sentence, clause or phrase of this ordinance is for any reason held tt be invalid or unconstitutional, such decision shall not affect the validity of t.: e re_ iainin,, portions of this ordinance. Section 14. REPEAL ORDIANNCE 165 of the Town of Tukwila and any or- dinance or parts of ordinances in conflict with this ordinance are hereby repealed. Passed this 4th day of August 1947 Mayor Chas O. Baker City Clerk Lois T. Newton