It is unlawful to operate a wholesale food establishment unless such operation is within fully enclosed buildings with floors, walls and overhead structure in compliance with this chapter. All buildings shall be of sound construction; designed and maintained so as to provide proper drainage, plumbing, lighting, and ventilation; and built and operated to exclude dirt, dust, moisture, flies, rodents, and all vermin at all times. (Ord. No. 1080, § 4, Exh. A.)
Sec. 11.8.3-1. Plan review and permits. Any person proposing to build or remodel a wholesale food establishment shall submit complete construction plans, drawn to scale, and specifications to the environmental health department for review and approval before starting construction or remodeling. Any construction shall be in accordance with applicable health and building codes. The building department shall not issue a building permit for a wholesale or retail food establishment until after it has received approval by the environmental health department. (Ord. No. 1080, § 4, Exh. A.)
Sec. 11.8.3-2. Food processing rooms. A separate room, approved by the health officer, shall be provided for the packaging, making, cooking, baking, mixing, processing, bottling, canning, slaughtering, salvaging, or otherwise preparing or handling of food. Such room shall hereby be known as a food processing room. (Ord. No. 1080, § 4, Exh. A.)
Sec. 11.8.3-3. Loading docks. Durable overhead protection and durable, impervious floors shall be provided for loading docks where food or food packaging materials are loaded, unloaded, or staged for shipping and receiving. (Ord. No. 1080, § 4, Exh. A.)
Sec. 11.8.3-4. Floors. The floor surfaces in walk-in refrigerators and freezers, food processing rooms, utensil washing areas, refuse or garbage storage areas, toilet rooms, and dressing rooms, shall be of such construction and material so as to be smooth; impervious to water, grease and corrosives; and easily cleanable. A minimum four inch (4") high approved coved base with a minimum three-eighths inch (3/8") radius shall be provided at the juncture of the wall and floor (except food storage rooms for unopened containers). (Ord. No. 1080, § 4, Exh. A.)
Sec. 11.8.3-5. Walls. Walk-in refrigerators and freezers, food processing rooms, utensil washing areas, refuse or garbage storage areas, toilet rooms, and dressing rooms shall have walls which are smooth, nonabsorbent, washable, and light in color. (Ord. No. 1080, § 4, Exh. A.)
Sec. 11.8.3-6. Ceilings. The ceilings in walk-in refrigerators and freezers, food processing rooms, utensils washing areas, toilet rooms, and dressing rooms shall be smooth, nonabsorbent, and have a light-colored, washable finish. (Ord. No. 1080, § 4, Exh. A.)
(a) Every room and area of a wholesale food establishment shall have sufficient lighting provided to produce an intensity of not less than 20 foot-candles as measured 30 inches above the floor.
(b) Lighting fixtures in all areas where food is prepared, processed, or packaged, or in which utensils are cleaned, shall be protected against breakage through the use of plastic shields, plastic sleeves with end caps, shatterproof bulbs, and/or other approved device.
(Ord. No. 1080, § 4, Exh. A.)
Sec. 11.8.3-8. Ventilation.
(a) Approved ventilation shall be provided throughout the establishment to keep all areas reasonably free from excessive heat, steam, condensation, smoke, and vapor, and to provide reasonable comfort for all employees. Adequate mechanical exhaust ventilation hoods shall be installed above all heating or cooking equipment where heat, smoke, steam, or vapors are released. Hoods shall extend at least six inches (6") horizontally beyond the equipment. Adequate make-up air throughout the establishment shall be provided. All equipment, construction, and installation shall be in accordance with the Uniform Building Code and the Uniform Mechanical Code. The provisions of this section shall not apply to cooking equipment when such equipment has been submitted to the health officer for evaluation, and it has been found that the equipment does not produce smoke, vapors, heat, or toxic gases when operated under conditions recommended by the manufacturer.
(b) Toilet rooms, dressing rooms and janitorial rooms shall be provided with an openable screened window, mechanical ventilation, or other approved ventilation system.
(Ord. No. 1080, § 4, Exh. A.)
Sec. 11.8.3-9. Screens. Any openable windows shall be provided with screening of no greater than sixteen (16) mesh wire gauze. Openable windows in processing rooms are not approved. (Ord. No. 1080, § 4, Exh. A.)
Sec. 11.8.3-10. Doors for processing rooms. Approved doors are required at all entrances into the food processing room, including entrances from the warehouse (storeroom). Any door to the processing room shall not open directly to the outside unless otherwise approved by the health officer. All doors shall be self-closing and /or may be equipped with an effective fly exclusion device, e.g. air curtain. (Ord. No. 1080, § 4, Exh. A.)
Sec. 11.8.3-11. Vermin proofing. Openings at exterior doors (base and sides) shall be no greater than one-quarter inch (1/4"). All openings in exterior walls, including openings around pipes and other conduits shall be tightly sealed. All exterior wall vents shall be properly screened with at least one-quarter inch (1/4") wire mesh screen. (Ord. No. 1080, § 4, Exh. A.)
Sec. 11.8.3-12. Sanitary facilities.
(a) Employee handwash lavatories shall be provided within or adjacent to toilet rooms and in all food processing areas. Hot and cold running water under pressure shall be provided through a mixing valve or combination faucet. Spring operated faucets are not permitted.
(b) Separate toilet facilities for each sex are required if there are five or more employees per shift. Urinals may be substituted for toilets in toilet rooms for males but shall not exceed one-third (1/3) of the required number of toilets. Required number of toilets and hand washing sinks are dependent upon the number of employees in accordance with the Uniform Plumbing Code. Toilet rooms shall be separated from other portions of the food establishment by well-fitting, properly labeled, self-closing doors and shall not open directly into a food processing area.
(Ord. No. 1080, § 4, Exh. A.)
Sec. 11.8.3-13. Dressing rooms. Separate dressing room facilities for men and women with a minimum of eighteen (18) square feet of floor space, separate and apart from food processing areas, food storage areas, and toilet rooms, are required where five or more employees are on duty at any one time. If there are never more than five (5) employees on any shift, lockers or wardrobe closets are to be provided and located in an area away from the food processing and storage rooms. "Employees" shall include managers and/or owners. (Ord. No. 1080, § 4, Exh. A.)
Sec. 11.8.3-14. Food storage. Adequate warehousing/storage facilities shall be provided for the storage or distribution of food. All food shall be properly stored a minimum of six inches (6") above the floor on approved shelving. Pallets may be used in lieu of shelving if equipment is available on demand to move the pallets. (Ord. No. 1080, § 4, Exh. A.)
Sec. 11.8.3-15. Garbage and trash storage. A separate area shall be provided for the storage of garbage and trash containers within a food processing establishment. (Ord. No. 1080, § 4, Exh. A.)
Sec. 11.8.3-16. Janitorial facilities. The following janitorial facilities are required at a wholesale food establishment:
(a) A room, area, or cabinet, separated from any food processing, food storage, or utensil washing area, shall be provided for the storage of cleaning equipment and supplies such as mops, buckets, brooms, and cleaners.
(b) At least one of the following, provided with hot and cold water under pressure through a mixing valve, to be used for general cleaning purposes and for the disposal of mop bucket waste and other liquid wastes:
(l) A one-compartment, non-porous janitorial sink/mop sink (stainless steel, porcelain or fiberglass).
(2) A slab, basin, or floor constructed of concrete or equivalent material, curbed and sloped to a drain, connected to approved sewerage.
(Ord. No. 1080, § 4, Exh. A.)
Sec. 11.8.3-17. Equipment and fixtures.
(a) All equipment and fixtures shall meet sanitation standards, for material, construction, fabrication, and design. All equipment and equipment installation shall be subject to field evaluation. Specifications for equipment shall be available upon demand.
(b) In all areas where food is prepared, processed, or otherwise handled and where utensils are washed or stored, equipment shall be either easily moveable (e.g. on casters), light enough so as to be easily moved by one person (e.g. a light table), installed on raised six inch (6") rounded metal legs, or sealed to a minimum two inch (2") solid masonry island with minimum three-eighths inch (3/8") radius coved base. Sealing to the floor is acceptable only on bulky equipment such as refrigerators and large bakery ovens. Gaps and spaces between pieces of equipment or equipment and walls, shall be properly sealed.
(Ord. No. 1080, § 4, Exh. A.)
Sec. 11.8.3-18. Utensil washing sinks. Where utensils are routinely washed by hand, there shall be provided at least a three (3) compartment metal sink with dual integral metal drain boards sloped towards the sink compartments. The sink compartments and drain boards shall be large enough to accommodate the largest utensil to be washed. (Ord. No. 1080, § 4, Exh. A.)
Sec. 11.8.3-19. Indirect discharge of liquid wastes. All steam tables, ice machines and bins, food preparation sinks, utensil washing sinks, display cases, and other similar equipment that discharge liquid waste shall be drained by means of rigid indirect waste pipes, and all wastes drained by them shall discharge through an air gap into an open floor sink or other approved type of receptor that is properly connected to the drainage system. Drainage from refrigeration units shall be conducted in a sanitary manner to a floor sink or other approved device by an indirect connection or to a properly installed and functioning evaporator. Dishwashing machines may be connected directly to the sewer immediately downstream from a floor drain or they may be drained through an approved indirect connection. (Ord. No. 1080, § 4, Exh. A.)
Sec. 11.8.3-20. Food preparation sinks. Where food is washed or rinsed, there shall be provided at least one food preparation sink. Food preparation/wash sinks shall be dedicated sinks and may not be used for hand washing or utensil/pot washing. (Ord. No. 1080, § 4, Exh. A.)
Sec. 11.8.3-21. Refrigerators and freezers.
(a) Each wholesale food establishment where potentially hazardous food is prepared, processed, packaged, stored, or distributed must have adequate approved refrigeration.
(b) Floor drains or floor sinks are not permitted inside walk-in refrigerators or freezers unless they are indirectly connected to the sewer system through a legal air gap.
(c) Doors leading into walk-in refrigerators or freezers shall not open directly to the outside.
(Ord. No. 1080, § 4, Exh. A.)
Sec. 11.8.3-22. Ice machines. All ice makers shall be located within the approved wholesale food establishment. Condensate and ice melt shall be drained to an approved floor sink by means of an indirect connection. (Ord. No. 1080, § 4, Exh. A.)
Sec. 11.8.3-23. Floor sinks. Floor sinks shall be properly plumbed and installed with the sink top flush with the floor surface. All condensate and similar liquid waste shall be drained by means of a rigid indirectly connected waste lines into open floor sinks. Horizontal runs of drain lines shall be at least six inches (6") off the floor, sloped toward floor sinks at a rate of one-quarter inch (1/4") per foot, and shall terminate at least one inch (1") above the overflow rim of the floor sink. Floor sinks shall be located so that they are readily accessible for inspection, cleaning, and repairs, and not located in a walkway. Waste lines shall not cross any aisle, traffic area, or door opening. Floor sinks are not permitted inside walk-in units unless they are indirectly connected to the sewer system through a legal air gap. (Ord. No. 1080, § 4, Exh. A.)
Sec. 11.8.3-24. Aisles and work space. Aisles or working spaces between equipment or between equipment and walls shall be unobstructed and of sufficient width to permit employees to perform their duties without contaminating any food or food contact surfaces with their clothing or by personal contact. (Ord. No. 1080, § 4, Exh. A.)
Sec. 11.8.3-25. Floor drains. Adequate floor drains shall be provided in all areas where floors are subject to flooding-type cleaning or where normal operations release or discharge water or other liquid waste on to the floor (i.e. food processing rooms, utensil or produce washing rooms, toilet rooms, and garbage rooms). A floor drain directly outside a walk-in refrigerator is acceptable if the floor in the walk-in is sloped towards the drain. (Ord. No. 1080, § 4, Exh. A.)
Sec. 11.8.3-26. Conduit. All plumbing, electrical, and gas conduit lines shall be concealed within the wall whenever possible. When it is not possible, all conduit runs should be at least one-half inch (1/2") away from the walls or ceiling and at least six inches (6") off the floor. Conduit or pipe lines shall not be installed across any aisle, traffic area, or door opening. Multiple runs or clusters of conduit or pipe lines shall be furred in, or encased in an approved runway, or other approved sealed enclosure. (Ord. No. 1080, § 4, Exh. A.)
