ARTICLE II. RESTAURANTS

DIVISION 2. MINIMUM STANDARDS OF OPERATION

Refrigerators, iceboxes and similar equipment shall be of adequate size to store all perishable food and shall be constructed of materials that will permit thorough cleaning. They shall be properly drained and ventilated, shall be equipped with thermometers and kept at a temperature of fifty degrees (50°) Fahrenheit, or lower, at all times, except during periods of defrosting. The floors, walls, ceilings, racks, pipes and other parts of such equipment shall be kept clean. Drains from iceboxes shall not be connected directly to a sewer, but shall drain into an open fixture connected to a sewer or by some other method approved by the health officer.