OCR Text |
Show Must Protect The Public Regulation Adopted by the SUit Board of Agriculture for Restaurants and Stands All utensils used by hotels, restaurants, restau-rants, drinking fountains, soft drink, beer establishments, push carts, etc., in the service or sale of any food or drink intended for human consumption con-sumption shall be properly cleansed after being used, and no such utensil uten-sil or knife, fork, spoon, plate, dish, cup, saucer or glass shall under any circumstances be used a second time unless it shall have been, after the previous use thereof, so cleansed. In such cleansing the use of water has become unsanitary by previous use thereof is prohibited. The term "properly cleansed" as herein used shall be taken to mean the cleansing after each use of all utensils, etc., in a solution of soap or soda or suitable cleansing powder in hot water, and they shall be sterilized by immersion in water of at least 180 F., for at least five (5) minutes, or, they shall be immersed im-mersed for at least one minute in clean water to which has been added sufficient chlorine containing compound com-pound to insure that the amount of available chorine in such water shall at no time be less than fifty (50) parts per million and the water shall be kept clean at all times. Hard drying is not recommended, but if dish cloths and towels are used for wiping they must be kept clean and changed frequently. All piping, fittings, connections, drams and faucets shall be so designed de-signed as to permit easy cleaning. All pipe joints and connections shall be fitted, connected and so designed de-signed as to avoid sharp corners or crevices which will permit sediment to collect. All containers, piping, fittings, connections, drains, faucets and valves shall be maintained free from sediment, filth, insects and contamination. contam-ination. It shall be the duty of every operator op-erator of any restaurant, drinking fountain, beer stand, or other establishment estab-lishment where food or drink is served serv-ed to the public, to conspicuously display a placard or sign of a 6ize not less than 12 inches by 10 inches, making the statement that for the protection of the public all glassware and dishes in the establishment are cleaned and sterilized after each use, according to the regulations of the Utah State Board of Agriculture, and giving the name of the sterilizing steriliz-ing compound used. On every such placard the words, "Glassware and Dishes Cleaned and Sterilized After Each Use", shall be in letters at least as large as the name of the sterilizing steriliz-ing compound used. All crockery, cutlery, glassware and cooking, eating and drinking utensils uten-sils which have been properly cleansed cleans-ed and sterilized must be so stored, kept and handled as to prevent re-contamination re-contamination from dust, dirt, flies or other sources. o |