Show t Rules and Regulations Cleanliness And Andi Governing I t i 3 Sanitation In Restaurants J L l' l The The term restaurant as used in in n these thc ti se rules r lles and aid a d regulations shall nf a any hotel public p restaurant dining room dining car soda fountain or any ny other th ther r establish establishment where food or oro o c drink for consumption upon the premises is prepared for sale sale or sold except that an establishment J. J which dispenses only oJ beer and or other otherS beverages and upon the premises of which no n food is con co consumed cori- cori shall be classed class d as a Beer Parlor and shall bego by separate regulations 2 No restaurant shall be kept t. maintained ined or conducted c 1 without proc procuring ti g a certificate a a. cate of in inspection in- in in- in n froth from the tIte State Board of o H and no such certificate shall r be ber No holder of such certificate tc under these rules and 6 gul shall be relieved there there- thereby thereby thereby by from compliance with the ordinances ordinances nances of any town thy city cit or coun coun- county count ty t in which the restaurant is beat beat- ed y 31 The certificate of inspection shall sh be conspicuously displayed at atall atall atall all times 4 Certificates shall not be issued until satisfactory compliance with I State Stale Board of laws rules i t and regulations regul has been effected i. i r Such certificates shall be valid un un- 1 til December of each year un un- unless un- un less revoked by b the thc State Board of Health for violation of said laws j Jaw rules and regulations rc new certificate is required and must be within thirty 30 days follow following inga a change or transfer of ownership or a change of location of any an ant 6 6 restaurants shall be kept kepi clean dea and in a sanitary condition All Interior floors walls and ceil cell ceilings ings must be kept clean and in it good repair Kitchen walls and ceilings s shall be bc constructed of o r smooth washable materials J 7 Restaurant buildings bu s shall be bc i PJ p perly lighted ventilated and I t ilic U M r j-i-r ft t r IJ 0 and other others II illS s must t tl tI iJ t 16 mesh I n l Tt e ShaH be tight tigh t and n good repair BP IC c use of the restaurant rest rant for fo r tm Sg g quarters g Qu will permit nermit- 1 d. d r 1 Toilets cots and beds are arc not no t permissible p in in the kitchen or r any an V portion of the building in which Ii fodor f i or drink drin is is prepared served serve ri ls pred or in rn any an open room ad- ad ad ja t thereto r. r i be provided for fo r employees sj in in separate 5 S' S p- p parate fate compart compart- ment one on Ol for each sex when necessary essary the thc walls' walls and partitions of c if which shall be ceiling high or the th e equivalent AH All toilet t ilet compartments compartment S. S fixtures and aid vestibules shall be t re kept kep in good order and repair and an d i. i t fre from accumulation ac of rubbish h and J. waste matter ni and oher mater mater- mate r- r rial jal ial All toilet compartments must must inu sOt t beb be to the tile outside air a ir I. I and an I. I properly pr perly lighted 1 Jh te l 11 11 When Then public toilets arc are made m de available w one for for- f reach each h sex must must be provided pro and shall be marked For r Men and anti For Women S th as the th case casc maybe r may be e 12 z Where water closets are not pr practical operators will be permit permit- permitted permitted ted ted to install oller olier of types sani sani- san i- i I tary toilet facilities subject to ap ap- approval ap- ap approval by the State Board of Health L 13 Washing facilities including basins running hot and cold wa w wa- wa ter soap and individual towels must be provided Use of common towels is positively forbidden t Notices requiring all food handlers after visiting toilets and before I commencing co work to wash hands and thoroughly thorough shall be post A t- t ted ed cd in conspicuous places 14 Washing facilities shall be in ini i such location as to prevent con- con cont lamination t of food dishes or eating catin and cooking utensils t 15 Kitchens shall be provided with adequate supplies of running hot and and cold water together to ether with 5 sinks for t cleansing of eat tf L ing n and cooking utensils as herein herein- hereinafter hereinafter after aft r specified J j 16 All cooking stoves shall be provided pr with hoods hood properly l equipped with ventilation devices I w.- w. f- f to carry carr to the outside 5 atmosphere all cooking cookin odors 1 17 All located adjacent T. ent to a public Sewer shall be pro- pro prot t with sewer connections i erly trapped and vented All other otherl l methods of re pocI J must mus f. f l tH ed n roved by b the State Bord of r r Hc 18 JR No Nn Nov v U Ie he 1 fc int nt where food is stored prepared d ed prior d or Dressing rooms shall S 'S be for or changing chancing han ing- ing and f of wearing r 19 JY No food tood s1 ll be cI in iii I an unclean inner nor shall any an article or r material bc be used in the making or or or Dr any food od d. d that is spoiled decayed contaminated cOI ted or forth t does slot not I with the laws of the thc 5 State of Utah 20 No article of food which ha has h been previously served to to any pa pa- pat t j tron roii t and returned to the kitchen or o r serving table shall be reserved to t o another patron 21 Milk Milk- served to patrons must be b e served in bottles securely sealed or capped as originally delivered deli red from f rom the dairy or milk plant in in such uch s a way that the consumer will have the privilege ile e of drinking it from f rom the original bottle or from froma a glass as he desires 22 Where water is not taken from f rom a public supply samples of such uch s water shall be submitted to the he t State Board of Health labor labor- laboratory laboratory laboratory atory for bacteriological analysis at a t least l ast once a month or as s re re- required re- re Such supplies must be ap ap- approved ap- ap apprOved proved pr by the thc State Stat Board of if f Health before heir beH use will be be per per- perm m 23 Ice that is used in in drinks shall be considered considered-as as food and handled as such The water used in i n manufacture of the ice shall meet the same requirements as those specified for drinking water Treasury Department Standards 24 All apparatus and utensils used in in preparing or serving ser oT or 01 food bod shall be bc of smooth hard finish and shall be thoroughly thorough cleaned after each use 25 The use in any an restaurant of cups saucers s plates plates- or glasses which arc either chipped chipped- cracked or broken is js prohibited 26 All cloths and linens S used for cleaning or drying dishes eating or cooking utensils or for any an pur pur- purpose purpose pose or use except by b the patron of the restaurant 27 All except single service ser eating and cooking utensils shall be b thoroughly cleaned with hot wa wa- water water va- va vater ter and soap or other effective cleansing agent after each use and shall also be subjected to an ap ap- approved ap- ap approved proved pro sterilizing treatment consist consisting consisting ing of one of the following pro pro- processes processes processes A. A Exposure for at least beast five fi minutes to live Jhc steam in a closed compartment j Ell Immersion for at least two minutes minutes' in clean hot water w te the of which is i not no n less than 1700 F. F Large pieces of equip equip- equipment equipment equipment ment which cannot be immersed shall be thoroughly rinsed in iii boil boil- boiling boiling ing water C. C Immersion for at least two minutes in a a chlorine solution which solution when then freshly pre pre- prepared prepared prepared pared shall hall contain part per million of available chlorine and shall not be bused after its strength has been be n reduced 50 parts per million of a chlorine S D. D Treatment by b any an other bac bac- bactericidal bactericidal bactericidal process approved ed by the State Board of Health When a chlorine or other chem chem- chemical ical treatment is is' is used unless other facilities approved by the tile State Health Commissioner arc are avail ail available able abbe three compartment wash- wash washstands washstands washstands stands must be used used- the first com corn compartment compartment to be for washing the thc I second for plain rinsing and the third for chlorine or other chemi chemi- cal cat immersion An approved ed type e spray rinse will be accepted in lieu of the second compartment A fin fin- final final final al spray rinse following chemical immersion will be permissible pro- pro prodded the water used in this spray is of satisfactory purity purit and the spray spra is is not used for any other When chlorine treatment is used the restaurant operator must have on hand at all times adequate fac fac- facilities facilities for testing the strength of ol the chlorine solution 28 Ice boxes or refrigerators shall be scrubbed with hot water and a suitable s cleaning agent at least beast once each week and shall be kept in good order and repair clean and sanitary at all times and shall be properly drained Maxi Maxi- Maximum Maximum Maximum mum mum temperature shall not be bemore bemore bemore more than fifty 50 SO degrees Far- Far 29 Refrigerator pipes and all other suspended pipes shall be so covered ered or otherwise protected projected that condensation or other liquid liquia will be prevented Croni rom dripping from them into or unto any utensil or apparatus used in the preparation of food 30 Persons engaged in the prep prep- preparation I of food shall not be per per- permitted permitted to smoke or use tobacco in the room where the food is pre pre- prepa pre pre- prepa pared pa red 31 All employees shall wear clean outer garments at all times while on duty dut in a restaurant 32 Kitchens or places in which food is prepared must be kept free from flies flics insects varmint rodents dust and other contamination or r contaminating agents 33 Sugar containers must be bc covered and IId fly tight Where sugar bowls containing granulated sugar are provided provi same must have coy cov covers CO COers ers and spoons 34 Food mu must t be protected from handling handlin by patrons and a d in n all cases prevented prevent d from being con con- by sputum dirt dUst flies s and vermin 35 33 Kitchens and dining rooms rooms' must be kept free fr e from domestic animals animal I r |