The Kennewick courier-reporter. [volume] (Kennewick, Wash.) 1939-1949, 1948-01-29

which comply with all the follow
ing items of sanitation: :.
Item /: Floors: The floors OF all
rooms in which food or drink Is
stored, prepared, or served, or IN
which. utensils are washed, shall
be of such construction as to be
easily cleaned. shall be smooth,
and shall be kept clean and IN
good repair. Kitchen floors shall
be impervious to water.
ITEM 2: Walls and Ceilings: All
walls and ceilings Of all rooms in
which food or drink is prepared
or utensils are washed shall have
a smooth, washable surface up to
the level reached by splash or
spray.
Item 8: Lighting: All rooms In
which food or drink is stored,
prepared or served, or in which
utensils are washed, shall be well
lighted.
Item 4: Ventilation: All rooms in
which food or drink is stored, pre-
pared or served, or in which uten-
sils are washed, shall be well ven
tilated.
Item S: Toilet Facilities: Every
restaurant shall be provided with
adequate toilet facilities convent
emily located. Septic tanks shall
be installed subject to approval
of the Health Officer. Toilet rooms
shall not open. directly into any
room in which food, drink or uten-
sis are handled or stored. The
doors of all toilet rooms shall be
self-closing, toilet rooms shall be
kept in clean condition, in good
repair, and be well lighted and
ventilated. Hand washing signs
shall be posted in each toilet room
used by employees.
Item 6: Water Supply: The water
supply shall be easily accessible
to all rooms in which food is pre-
pared or utensils are washed, and
shall be adequate, and of safe san
itary quality. W.
Item z: Lavatory Facilities: AIDE
quate and convenient handwash-
ing facilities shall be provided,
including warm running water,
soap, and approved sanitary tow
els. The use of q common towel
is prohibited. No employee shall
return from toilet room without
washing his hands.
Item 8: Doors and Windows:
When flies are prevalent, all OPEN
ings into the outer air shall be eff
fectively screened and doors shall
be self-closing. unless other ef-
fective means are provided to
prevent the entrance of flies.
Item g: Construction of Utensils
and Equipment: All eating and
cooking utensils and all show and
display cases or windows, count
ers, sshelves, tables, refrigerating
equipment, sinks and other equip
ment or utensils used in connec-
ton with the operating Of a res
taurant shall be so constructed as
to- be easily cleaned and shall be
kept in good repair.
Item 10: Cleaning and Bacterici-
dial Treatment of Equipment and
Utensils: All equipment, including
display cases or windows, coun-
tiers, shelves, tables, regrigera-
tors, stoves, hoods and sinks, shall
be kept clean and free from dust.
dirt, insects, and other contamin-
ating material. All cloths used by
walters, chefs, and other employ
ees shall be clean. Single-service
containers shall be- used only
once. All except single service
eating and drinking utensils shall
be thoroughly cleaned and SUBJ
jected to an approved bactericidal
process after each usage.
All multi-use utensils used In
the preparation, cooking or serv-
ing Of food and drink shall be
thoroughly cleaned and subjected
to an approved bactericidal pro-
cess, Immediately following the
days preparation and operation.
Drying cloths, IL used, shall be
clean and shall be used for no
other purpose.
Item IL: Storage and Handling Of
Utensils and Equipment: After
bactericidal treatment no utensils
shall be stored except in a clean,
dry place protected from flies,
dust and other contamination, and
no utensils shall be handled ex-
cept in such manner as to prevent
contamination as far as practic-
able. Single-service utensils shall
be purchased only in sanitary con-
tainers and shall be stored therein
in clean, dry place until used.
Item H.. Disposal of Wastes: All
wastes shall be properly disposed
of and all GARBAGE and trash shall
be kept in suitable receptacles, In
such manner as not to become a
nuisance.
Item Is: Refrigeration: All perl
shable food or drink shall be kept
at or below so degrees F.. except
when being prepared or served
Waste water from refrigeration
equipment shall discharge into an
open sink or drain, properly trap
ped and sewer connected, pro-
vided that where sewer connec-
tons are not available, clean, ade-
quate water tight drip pans may
be used.
Item Ia: Wholesomeness Of Food
and Drink: All food and drink
shall be wholesome and free from
spoilage. All milk, milk products,
ice cream and other frozen des-
serts served shall be of a grade
approved by the Health Officer.
Milk and milk products shall be
served in the original containers
in which they were received from