Montgomery County sentinel. [volume] (Rockville, Md.) 1855-1974, 1943-10-14

nsent All equipment, including
display cases or windows, coun-
ters, shelves, tables, refrigerators,
stoves, hoods, and sinks, shall be
kept clean and free from dust,
dirt, insects, and other contami-
mating material. All clothes used
by walters, chefs, and other en-
ployees shall be clean. Single
service containers shall be used
only once.
All multi-use eating and drink
ing utensils shall be thoroughly
cleaned and effectively subjected
to an approved bactericidal pro-
cess after each usage. All multi
use utensils used in the prepare
ton or serving of food and drink
shall be thoroughly cleaned and
effectively subjected to an APP
proved bactericidal process imme-
diately following the days opera
ton. Drying cloths, if used, shall
be clean and shall be used for
no other purpose.
(k) Storage and Handling of
Utensils and Equipment After
bactericidal treatment no utensil
shall be stored except in a clean
dry place protected from flies,
dust, dirt or other contamination,
and no utensil shall be handled
except in a manner SO as to pre-
vent contamination as far as prac-
ticable. Single-service utensils
shall be purchased only in sani-
tary containers, shall be stored in
clean dry place until used, and
shall be handled in a sanitary
manner.
O Disposal of Wastes All
wastes shall be properly disposed
of, and all garbage and trash shall
lbe kept in suitable receptacles, in
such manner as not to become a
nuisance.
(m) Refrigeration All read
lily perishable food or drink shall
be kept at or below So Fahren-
heit except when being prepared
or served; waste water from re-
frigeration shall be properly dis
posed of.
(n) Wholesomeness of Food and
DRINK All food and drink shall
be wholesome and free from spoil
age. All milk, fluid milk prod
ucts, ice cream, and other frozen
desserts served shall be from
sources approved by the health
officer. Milk and fluid milk prod
ucts shall be served in the origi-
nal containers in which they were
received from the distributor or
from a bulk container equipped
with an approved dispensing de-
vice; provided, however, that this
requirement shall not apply to
cream, which may be served from
! the original bottle or from dis
penser approved for such service.
All oysters, clans, and mussels
shall be from approved sources.
(n) Storage and Display of
Food and Drink All food and
drink shall be so stored and dis
played as to be protected from
dust, flies, vermin, unnecessary
handling, droplet infection, over
head leakage, and other contami-
nation. No animals or fowl shall
be kept or allowed in any room
in which food or drink is prepared
or stored. All means necessary
for the elimination of flies shall
be used and approved by the
health officer.
(p) Cleanliness of employees :
All employees shall wear clean outer
garments and shall keep their
hands clean at all times while en-
gagged in handling food, drink,
utensils, or equipment.
(q) Miscellaneous The prem
Uses of all restaurants shall be
kept clean and free of litter or
rubbish. None of the operations
connected with a restaurant shall
be conducted in any room used as
! living or sleeping quarters. AIDE
quate lockers or dressing rooms
shall be provided for employees
clothing and shall be kept clean.
Soiled linens, coats, and aprons
shall be kept in containers pro-
vided for such purpose.
(r) Itinerdnt Restaurants :
Itinerant restaurants shall be con-
structed and operated in a man.
ner approved by the health officer.
SECTION VII.