ARTICLE II. RESTAURANTS
DIVISION 2. MINIMUM STANDARDS OF
OPERATION
Sec. 12-35.
Handwashing facilities; cleanliness, etc., of employees.
(a) Adequate handwashing
facilities, conveniently located, shall be provided and shall include: hot and cold
running water, stationary wash basins, adequate soap and sufficient individual towels.
(b) All employees shall observe a
high standard of personal cleanliness and they shall be constantly supervised in this
respect by the employer. The hands of all employees shall be washed thoroughly with soap
and water after visiting the toilet. Employees, such as clerks, waiters, cooks and the
like, shall keep their hands away from the mouth and nose and wash their hands immediately
with soap and water should they become contaminated with oral or nasal secretions.
Employees shall keep their fingernails short and clean.
(c) All employees shall wear clean
outer garments and shall keep their hands clean at all times while engaged in handling
food, drink, utensils or other equipment. Some approved hair covering shall be worn.
Employees shall not expectorate or use tobacco in any form in any room in which food is
prepared.
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