Chapter 6.72


6.72.010    Definitions.

6.72.020    Permit requirements.

6.72.030    Inspections.

6.72.040    General requirements.

6.72.050    Inspection right--Permit revocation for refusal to allow.

6.72.010 Definitions.

(a)    “Food” or “beverage” includes all articles used for food, drink, confectionery or condiment, whether simple or compound, and all substances and ingredients used in the preparation thereof for human consumption.

(b)    “Food establishment” means any room, building, place or vehicle maintained, used or operated for the purpose of commercially storing, packaging, making, cooking, mixing, bottling, canning, packing, slaughtering, processing or otherwise preparing or handling food or beverage, or selling or distributing food or beverage for retail purposes, but excluding restaurants and any establishment dealing only in food or beverage contained in a box, bottle, jar, can, package or other sealed container which is not broken prior to the sale thereof.

(c)    “Health officer” means the health officer of the city.

(d)    “Multi-use” as used with reference to any utensil, container, implement, wrapper, or other article, means a utensil, container, implement, wrapper, or other article, intended for use for more than one time in the preparation, storage, display, service, or consumption of food or beverage.

(e)    “Person” means any person, firm, partnership, corporation, association, club, organization or political subdivision.

(f)    “Utensils” includes any kitchenware, tableware, glasses, cutlery, containers, implements, or other equipment with which food or beverage comes in contact during storage, display, preparation, service, or through use by an owner, employee or consumer. (Ord. 8 Sec. 2 (County Ord. 492 Sec. 1), 1964)

6.72.020 Permit requirements.

No person shall operate a food establishment in the city without an unrevoked permit issued by the health officer. Applications for permits shall be made to the health officer upon the form provided and must be accompanied by the annual inspection fee of twenty dollars for each food establishment. A permit may be granted at any time during the year, but all permits shall expire annually on the thirty-first day of December and must be renewed within thirty days thereafter. If the permit is not renewed within the thirty days, a penalty of twenty percent shall be added to the inspection fee. If an original application for a permit is made after the first three months of the calendar year, the fee shall be calculated on a pro rata basis by quarters. A permit may be transferred upon approval of the health officer and payment of a transfer fee of five dollars. No permit shall be issued unless the food establishment complies with the minimum requirements of the laws of the state of California and this chapter. (Ord. 8 Sec. 2 (County Ord. 492 Sec. 2), 1964)

6.72.030 Inspections.

The health officer shall inspect each food establishment from time to time and may revoke the permit of any food establishment upon a continuing failure to comply with said laws or this chapter within fifteen days after written notice so to do. Such notice shall specify the particulars of noncompliance, and shall be delivered or mailed to the owner, operator or person in charge of the establishment. (Ord. 8 Sec. 2 (County Ord. 492 Sec. 3), 1964)

6.72.040 General requirements.

All food establishments shall comply with the following requirements:

(1)    County Ordinance No. 466 (codified in Chapter 6.64) shall be complied with. No person who has any communicable disease or who is known to be a carrier of any such disease, shall work in any food establishment, and no food establishment shall employ any such person. No person suspected of having any communicable disease or of being a carrier of such disease shall be permitted to work in a food establishment without a certificate signed by the health officer or a licensed physician that such person is not a hazard to the public health;

(2)    All food establishments shall be properly lighted, drained and ventilated;

(3)    The floors, side walls, ceilings, shelving, furniture, receptacles, implements of every food establishment shall be kept in a clean, healthful and sanitary condition;

(4)    All food or beverage in the process of preparation, distribution or display must be securely protected from flies, dust, dirt and other foreign or injurious contamination. No fruit, vegetables or other foodstuffs, not securely packed in wood, tin, or similar impervious material shall be stored less than eighteen inches above the floor. No milk or cream shall be held for sale in retail food establishments unless kept in clean surroundings and refrigerated so that the temperature shall not exceed fifty degrees Fahrenheit at any time. Milk or cream so held shall not be placed or kept in meat boxes unless the bottles or containers are enclosed in a separate compartment or otherwise securely protected against dripping or other contamination from meats;

(5)    All garbage and waste products must be removed daily;

(6)    All clothing of all employees, clerks, and other persons therein employed must be kept clean;

(7)    Where practicable, the doors, windows, and other openings of every food establishment shall be fitted with stationary or self-closing screen doors and wire window screens, of not coarser than fourteen mesh per inch;

(8)    Toilet facilities shall be provided convenient to the employees on the premises. They shall be in a separate room or rooms with tight-fitting, self-closing doors, floors of smooth, nonabsorbent material, separately ventilated by flues or windows to the outer air, and well lighted and maintained in a sanitary and fly-tight condition. This does not apply to vehicles;

(9)    Lavatories and washrooms shall be adjacent to or in toilet rooms and shall be supplied with running water, handwashing soap or detergent and individual towels, and shall be maintained in a sanitary condition. All employees and others who handle food or the ingredients of its preparation shall, before beginning work, or after visiting toilets, wash their hands thoroughly;

(10)    No employee or other person shall dress or undress or store his clothing or sleep or store bedding in any area where food is prepared or processed;

(11)    No person shall provide or expose any toweling or similar article except individual paper towels for use of employees or the general public, or permit any towel or similar article to be so provided, exposed or used unless such towel has been laundered after each separate use;

(12)    Where multi-use eating and drinking utensils are washed by hand, one of the following facilities shall be provided for washing and sanitization:

(A)    A three-compartment metal sink with metal drainboards, where chemicals are used for sanitization,

(B)    A two-compartment metal sink with metal drainboards, where hot water is used for sanitization. The rinse compartment shall be equipped with heating facilities, so insulated or separated from the wash sink as to maintain the rinse water at not less than one hundred eighty degrees Fahrenheit,

(C)    A two-compartment metal sink, having metal drain boards with a chemical sanitizer, which is in use in a food establishment on the effective date of the ordinance codified in this chapter may be continued in use until replaced because of deterioration thereof or modernization of the premises;

(13)    (A) All multi-use eating and drinking utensils, when washed by hand in a three-compartment sink, shall be washed in hot water with an effective cleanser until thoroughly clean. They shall then be rinsed in clear water before being immersed in a solution containing a bactericidal chemical for such time and in such concentration as shall be first approved and prescribed by the health officer; provided, that such process produced results equivalent to those produced by contact with a hypochlorite solution containing one hundred parts per million of available chlorine for thirty seconds,

(B)    All multi-use eating and drinking utensils, when washed by hand in a two-compartment sink, shall be washed in hot water with an effective cleanser until thoroughly clean and then immersed for at least one-half minute in clean hot water, at a temperature of at least one hundred eighty degrees Fahrenheit,

(C)    Other methods may be used if approved by the health officer;

(14)    All paper cups and straws provided for customers shall be kept in suitable containers so as to be protected from dust and flies;

(15)    No cask, water cooler, or other receptacle shall be used for storing, or supplying drinking water to the public, or to employees, unless it is covered and protected so as to prevent persons from dripping the water therefrom or otherwise contaminating the same;

(16)    The permit shall be posted in a conspicuous place. (Ord. 8 Sec. 2 (County Ord. 492 Sec. 4), 1964)

6.72.050 Inspection right--Permit revocation for refusal to allow.

The health officer or his employee shall have the right to inspect any food establishment at any reasonable time. If inspection is refused the permit may be forthwith revoked. (Ord. 8 Sec. 2 (County Ord. 492 Sec. 6), 1964)