Ordinance No. 0372 09-05-1967�
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ORDINANCS N0. 372
AN ORDINANl� RSGOLATING AND LICSNSING FOOD
SSTABLISFII�AsNTS AND FOOD VENDING MACHINES AND
PROVIDING A PENALTY FOR VIOLATi02dS THERSOF
Definitiona
Licenses Req�ired —
Applicatio� for License
Rxceptions, No Licertse Required
License Fees
Insurance Pelicies Reyuired for Licensed Vehicles
Additional Penalty
Inspection and Correction
Seizure, Tagging and Condemnation
Itinerant Food Sstabliehments
F loors
Walls and Ceilings
Doors and Windows
Lighting
Ventilation
Toilet Facilities
Lavatory Facilitiea
Water Supply and Ice
Equipment Required
Equipment Conatructfon and Materiale
Squipment Installstion
Single Service Utensfla �
Cleaning and Storage of Dtensila and Sqvip�ent
Dishwashing
Single Servfce Utensils
Speeial Cleaning and Bactericidal Treat�nt Requirement.s
Sewage
Garbage and Refuse Containers
Garbage and Refnse Storage Area
Holding Temperatures
Wt�olesomeneas
Dairy Products
Food Sourees
Shellfish
Meat and Poultry Sourcea �
Tranaportation, Storage, Display and Serving of Food
Cleanliness of Persons Engaged in Food Establishment
Operation
Health and Disease Control
Dceasing Rooms and Lockers
Insect and Rodent Control
Housekeeping
Vending ?7achines �
Miscellaneous finforce�eent Proviaions
Procedure for Violatic+n and Grace Period
Panalty
Separability
Repeal
Effective Date
YAGE
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ORDINANCE NO. 372 (Contiaved)
The Council oE the. City of Fridley do ordain as follows:
SfiCTION 1. Definitiona. The following definitions shall apply in the
interpretation and enforcement of thia ordinance and the following wor8s
and terms wherever they occur in ihis ordinance are defined as followa:
"Adulterated Food" means any food which (a) bears or contains any
poisonous or deleterious substance which may be injurious to health,
provided, however, if such food beara or contains any such substance added
thereto or found therein for which a safe tolerance or standard has been
established by lawful regulation, or law, such food shall n�t be adulxerated
food if such substance is not in exceas of tolerance of standard, or (h)
consists in whole or in part of the product of decayed �* decompoaed sub-
atance, or consists in whole or in part of the product of a disease�l animal,
or an animal which has died by accident, disease, or otherwise than by
slau?hter, or (c) ie con*.ained in an immediate package which is composed
of any poieonous or deleterious substence which may render the contents
injurious to health,
"Bactericidal Treatment" means the application of a method or sub-
stance for the destruction of all pathogena and to reduce all other aie�^o-'
organiame to meet the required bacteriological standards of thia ordinance,
and which does not adversely affect the utensils and equipment of the food
or the health of the consumer.
"Bakery Food Vehicle" u+eaas any food vehicle used to transport bakery
�oods about the streets for the purpose of sale of such goods from door to
dnor.
"Boarding Houae" meana an eating place not open to the �eneral public
where meals are furnished to three or more persons other than membecs of
the family.
"Catering Food Vehicie" meana any food vehicle used to transport any
food from its point of preparation to a point where the food is served
from the veh�icle to the consumer, or any food vehicle wherein food is
prepared Eor sale or service to the consumer. .
°Clean" means free fraa physical, cheanfaal, and microbial aubstance
diacernible by ordiaary aight or touch, by ultraviolet light, or by
artiPicia7 light and the saffranine-o dye test, and free from insecta,
vermin, and debris.
"Employee" meana any peraon srho rendere peraonal aervice, with or
without crvnpensation, within a food establishment.
"Fami.ly" means an individual living alone or two or more pr.rsons
related by blood, macriage or adoption, livin¢ together in a single
residence unit.
"Food" means any raw,.coolced or proceased substance, beverAgo_ or
ingredient used or intended fnr use in ahole or in part for human consumption.
The term "Foocl" further in�ludes ice and water.
"Food Contact Surfaces" awane those surfaces of the equipment and
utenails with vhich food normally comes into contact or may come into
conY.act.
• "Food Sar.ablishment" means any building� room, etand, enclosuee,
vehicle, space, zrea, or other place wherein food +.s stored, prepared,
manufactured, procesaed, wrapped, canned, packed, bott,led, transported,
distributed, or served, as a business, whether or not the f.00d is consumed
on the premiaes.
"Food Vehicle" means any food eetablistiment conaiating of a mobile
ORDLNANCE N0. 372 CCONTiNUSD) ,
vehicle which haula any food for the purpose of delivery or sale.
"Enf.orcing Officer" means the Board of Health or authorized representative
of the City of his deputy.
"Kome Prepared Food" means any fcwd Which haa been procesaed or pre-
pared in a place other than a licensed food establishment or a food
establishment exempted Erom licenaing requirements of this ordi.naace by
Section 4 hereof.
"Ice Machine" meana any machine which is used Por the storing or
disppnsing of ice which is sold to the public for use off the premfaes.
"Itinerant �ood Establishment" means a food establis4�ment operating
for a r.emporary period, including bvt not limited to a fair, carnival,
circus, church aupper, or public exhibition.
"Misbranding" meAna the use of any wcitten, prinred, or graphic
eeatter upon or accanpanying products or coneainers of fc+nd, including
signs, or placecards, dieplayed in relation to such products so dispensed,
which is false or misleading, or which violates any local, state or federal
labeling reauirements.
"Perishable Food" means food consisting of fresh fruita, such as
applea, bananas, oranges and grapefruit or consisting of fresh vegetables,
such as tettuce, carrots, beans, radishes, onions and potatoes. The
enumeration herein of snecific items is only for purposes of illustration
and sha21 not be deemed to be a limitation upon the meaning of the term
illustrated thereby.
"Perishable Food oehicle" meana any Pood oehicle which is used to
transport perishable foods as herein defined within or inxo the City for
delivery therein.
"Person" �ana any natvral person, fir.m, corporation, or associ.atiott,
and with respect to acts prohibited or required herein, 5ha11 include
employees And Iicensees,
"Pre-Packa�ed° means �rholesome food packaged in a substantial, clean
container or wrapner in a licen�vd and inspected food establishment meeting
all of the reauiremente of this ordinance.
"Readily Peri�hable Food" means any food consiating in whole or in
pert of milk, milk products, eggs, meat, fish, pou2try or eny orher food
cappble of suppc�rtin�? ragi-d and progresaive growth of micro-organisma
which can r.ause food infec±ionc er food intoxication, HoWever, packaged
food in hermetir_aliy sealed r_�ntainers processed by heat to prevent
spoilage, packaged pickles, jellies and condimente in sealed containera,
dehydrated packaged food; and dry or powdered packaged food so low in
moisture content as to preclude development o£ micro-organisms are exclu�led
from the terms of this dCfinition.
"Readily Perishable Food Vehicle" meana any food vehicle, except
catering food vahicles and bakery food vehicles, which is used to transport
readily perishable foods as herein defined within or into the City for
delivery thereirt.
"Retail r,andy shop" means a food establishment where unwrapped can8y
not manufactured therein, is sold or offered for sale to the consumer.
"Safe Water" means water which ia not adulterated and which is free
Erom pathogens and coliform organisms.
"Safe Water Supply" means a source of safe water fr.om either the
municipal water system or a soucce of water, the operation, location and
construction of which have been apprwed by the Minnesota State Board of Health,
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ORDINANC& N0. 372 (OONTINUED)
"Single 3ervice Utensils" meana all utensils which are us�d only
once and then destroyed-
"Smooth" means having an eve� surface, free of cracks, chips, open
aeams, rust, corrosion, breaks, pits, checks, and ridf;es.
, "Smooth" (with reference to equipment and utensil surfaces), in
addition to the definition of smooth hereir., means a surface which, fn
the case c+f stainless steel, nirkel alloy or oY.her corrosion-resistant
metal, has at least a No. 4 mill finieh; or, in the case of cast and
f�rged eteel and cast nickel alioy, has a roughness not exceeding American
Standard No, 125; or, in the.:;case of other non-corrosi.on-resistant alloys,
is at least as s�oth as commercial grade rolled steel aod is free of
loose scale.
'9ltenaila" meane all kitchenware, tablewarn, diahea, glassware,
cutlery, pots, pans, containers, implements or other equipment with
which food comes in contact during storage, cooking, preparation,
dispi3y or sPrviAtg.
"Vending Machine " means any type of roechanical device which
operates by the insertion of a coin of more than one cent, or of a
token, and which delivers or permits the removal fran such machine of
any Eood except ir_e. (See ice machine).
"Wholesome" meana food which ia sound, healthfnl, clean, unaduiterated
and in att ways fit for human conaumption.
SECTION 2. Licenses Required. No person shall operate a food establishment
or engage in the business of operating any of the followin� types of
enterpriaea within the corporato_ limits of the City, unless a licensa
� of the applicable type herein described shall have been obtained therefor
pursuant to this ordinance:
Foa3 Establishment
Catering food vehicle
Bakery food vehicle
Pecishable food vehicle
Readily p�rishable Food vehicle
Retail candy shop
Itinerant foai establishment
Ice machine
• Vending machine
Where the business consists only of a c,etering food vehicle, �akery food
vehicle, perishable food vehicle, readily perishable foal vehicle, retail
candy shop, ice machine, itiaP�ant fxd establishment, or vending machine,
a food establishment licenae shall not be required in addition.
When five or more perishable food vehiclea are operated by the same person
in the same bueirteas, operating at least partlq in the City, may obtain a
fleet license th�refor in l.ieu of a separate license for each vehicle. If
such fleet license is suspended or revaked, such susPension or revocation
shall affect every vehicle licensed thereunder.
� When Eive or more readily perishable food vehicles are operated by the
same person in the same busineas, operating at least partly in the City,
may obtain a f.leet license therefor in l�eu of a Qeparate license for each
vehicle. If such fleet license is suspended or revoked, such suspension
or revocatien shall affect every vehicle licensed thereunder,
SECTiON 3, Application for Licenee. The applicant ahall state the
foliowing in the appliration for a license: •
(a) His name,
Cb) Hia business address, if any, and hfa home addresa,
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ORDINANCS N0. 372 (f:ontinued)
Cc) The address of thP premises to be licensed, or the addreas
of the premiaes where the vending machine is to be located
or the food vehicle is to be kept,
(d) The type of business to be conducted on the premises, or the
kind of food to be sold by the vending machine, or. the use
to be made of the food vehicle and the general area where it
ie to be operated.
(e) A general physical description of the premises, vending machine
or food vehicia.
(f) A plan of the premises, or a diagram of the vending machine and
ita mannet or operatio�, or a diagr.em of the food storage parts
of the ve.hicle.
(g) The identifying serial number of the vendi�g maChine or food
vehicle.
(h) 't'he supplier of the articles to be sold in the vending machine,
and the a�idress of the premises where the articles to be sold
by the machine are placed in the machine, unless the mechine ia
to be filled where it is to be located; and
Ci) A list of all food licenees or permits held bq the applicant
at the tim<_ of ap�lication in any city or village in any state,
or issued to him during the preceding three years, with a
s!atement of the facts concerning the suapension or.revocation
of any auch licenses or permits during said period.
S6CTLON 4, Ex_ ce�t_iona, No Fee Re uq ired. Governmental subdivisions, charitable
institutions, houses of worahip aerving their own congregation, employees'
coffee rooms, school lunch rooma and cafeterias, homes for the aged, child-
care homes, milk ua�ons or trucks oQerated by persons licensed under
Ordinance No. 18 of this Citp, and patient food services in hospitals
ahatl not be required to pay the license fee, but shall obtain a license
and shall be subject to all other requirements of thia ordinance.
SECTION 5, License Fees. Fees for licenses issued hereunder shall be as
follows: �
Itinerant food eatablisiwent: �15.00 per ann�.
Perishable Food Vehicle: 55.00 per annum.
Perishable Foo�7 Vehicle, fleet licenae: $25.00 per annum.
Retail Candy Shop- $15.00 per annum, pl�s $5.00 for each additional
f.ar_ility on the same premises, as set forth above
with respect to fooc? establ.ishments.
Readily periahable food vehicle: $5.00 per annum.
Readily perishabte food vehicle, fleet license: $25.00 per annum.
Balcery Food Vehicle: $]5,00 per annum.
Catering Food Vehicle: $100,00 �r annum, plus $5.00 per annum for
each additional caterinP, food vehicle under
the same ownPrship and operation.
Ice Machine: �5.00 per annum for each machine dispensing or storing
ice in a wrapped container; �15.00 per annum for all
other machines.
Vending Machine: for each machine diepensing food in a wrapped
package or sealed bottle or container, and requiring
, a cnin of not more than ten cents, $5.00 per annum; for
each machine dispensing Eood not so wrapped or sealed,
and requiring a coin of not more than ten ce�ts,
�10,00 per annum; for all other machines, $15.Q0 per
annum for tt�e first food dfspenaing unit of the
macl�ine, and $S.QO per annum for each additionai
food dispensing unit of the same machine, but not
to exceed �50.00 for any one machine,
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ORDINANC6 N0. 372 CContinued)
SBCTION Sa. Ineurance Policies Required For Ice Cream Vendors, No
catering £ood vehicle license shall be issued for a catering food vehicle
fran which ice cream, aherberr, frozen or frosted desserts or ice c.ream
producta are sold and ser�ed until the applicant shall have £iled with
the Citv Clerk prooE that he is insured, for the period of the license
appiied fox, against liability for death, injury or prope.rty damage
caused by any of the vehicles to be ]icensed, in the following minimum
amounts for each vehicle:
Death or injury of any one person�
Death or injury of two or more persons
in the same accident:
Property Damage per accident:
$100,000.00
$300,�40.00
$ 50,000.00
Such policy ahall bear an endorsement oE the inaurer to the effect that the
same cannot and will not be cancelled or in any manner terminated wi*hout
first giving the City Manager at least 15 days' notice of r_encellation or
termination thereof.
SECTION Sb. Insuranr_e Policies For Vehiclea Licensed Under This Ordinance.
Any vehicle of any type which shall be required to be licensed by the terms
of this ordinance shall be further reouired to file with the City Clerk
proof that he is insured, for the period of tNe licenae applied f�r, against
liability for death, injury or property damage caused b� any such vehicle,
in the fellowing minimum amounts for each vehicle:
Death or injury to one person:
Aeath or injury to two or more
in the same accident:
Property damage per accident:
persona
510�����s��
$300,000.00
$:50,000.00
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Such poli.cy shall bear an endorsement of the insurer to the effect that
the same cannot and will not be cancelled or in any manner terminated
without first giving the City Manager at least 15 days' notice of cancellation
or termination thereof.
SECLZON 6. Additional Penalty. Any licensee Who violates any proviaion
of this ordinanre or who drives or operates his vehicle in a careless
and negligent fashion may in addition to the usual penalties assessed
by lAw, have his license revoked, after a hearing before the City Council,
upon reasonable notice.
SSCTION 7. Inspection and Correction.
(a) Inspections Outaide the CorPorate Limits of the City. The
Snforcing Officer may inspect food establfshments situated outaide the
corporate limits of the City which se21 or offer for sale, or distribute
any food to persons license.d under thia ordinance. The fees for such
inspecT.ions shall be eaual to the total of the actual costs of salary
paid the Officer by the City for the number of hours necessarily sQent
in each such inspection, and thP co9t of tranaportation incurred or
expended by the Officer for mileage at the tegal mileage rate per mile
actun!ly travelled from the City Hall or last place of inspection, which-
ever is Less, and rpturning to the City Hall, '�'he F.nfo��ing Officer ahali
report +he �ost of auch i�spections to the City Treasurer who shall render
statements foc' such inspection costs to the licensee who obtains food from
such source outside the City limits, and the ticensee shalt within ten days
pa; the amount claimed in the statement r.o the City. In lieu of making
inspecY.ions heyond the corporate limi,ts of thP City, the Enforcing Officer
may accept the reports of other governmental food i.nspection a�encies.
(b) Inspection oE Food Eatabliahments. The EnforciRg Officer shall
inapect every food establishment at least onr_� each year and may inspect
any food establish+nent as frequently as he m»y deem necessary to insure
compliance with thie nrclinan�?.
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ORDINANCS NO. 372 (Continued)
Cc). Notifi�atinn of Inspection. The Rnf.orcing Officer.shall cause
a written report of i.nspection to be delivered to the holder of the 7icense
or to any of his agents or employeea at the licensed premises, either in
person or by certified mail. Another copy of the report shallbe filed
with the recorde of the City Board of Health.
(d) Corrections of Violations. All owners or operators of food
establis hments having received a report aiving notification of one or
more violationa of this ordinance shall within not less then three days
thereafter.remove or correct the violation so liated.
SECTION 8. Seizure, Taggina and Condemnation.
(a) Examination and Seizure of Food, E�u,�nent and Utensils,
Samples of food and other substancea may be taken at any food eatablishment
and examined by the Rnforcing Officer at any reasonable time and as aften
as may be necessary f.or the detection of misbranding, unwholesomeness er
adulteration. The EnEorcing Officer ahall aeixe, by placing a�ag thereon,
any Eood that he shall have cause to believe to be misbranded or adulterated,
or any eqUipment, olothing or utensils found in a food estahlishment, the
use oE which wouid not comply vith this ordinance and also mey in similar
manner seize any equipment, clothin¢ or utensi2s, R+hich is unfit for UAP
by reason of dirt, filth, extraneous matter, insect�, corrosion, open
seams, or chipped or cracked surfaces. Such �eizure tag shall be printed
and shall read as follows:
"Pridley Board of Health 3eisure - Oae Porbidden Pending
Znvestigation
Date Snforcing Officer
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - � - - - - - - - -
Released by Date
Name•
Tit2e:
(Return this portion of tag to Fridley Board o� Health.)"
No person ahall remove auch tag from any article of food, equipment, or
clothing or any utensil t� which it is attached, or remove or use such
food, equipaent, clothing, or utensils°so seized except by direction of
the Enforcing Officer. At the e.nd of the period of investigation, the
finforcing Officer shail condemn anct cause to be removed or destroyed as
provided for in this ordinance, any food, Aquipment, clothing or utensil
which has been so seized and which dces not comply wi_th the provisions vf
this ordinance; provided, however, that in the case of misbranding, which
can be corrected by proper labeling, such food may be released to the owner
or person in charge for proper labeling, undec the eupervision of the
Enforcing Officer.
(b) Condemnation of Food, The SnEorcing Officer may condemn and
forbid the sale of, or cause to � removed or destroyed, any food which
is unwholesome or adulterated, unfit for human consumption, or otherwisa
prohibited by ordinance of state or federal taw.
(c) Condemnation of Squipment. ClothinR and Utenails. The Snforcing
Officer may condemn and cause to be removed any equipment, clothing or
utenails found in a food establishment, the use of which would not caaply
with this ordinance, or crhi.ch is being used in violation of this ordinanca;
and al.so may condemn and cause to be removed any equipment, clothi.ng or
utenails which by reason of dirt, filth, extraneous matter, insects, corrosion,
open seams or chipped or cracked surfaces is unfit f.or use.
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OROINANC6 N0. 372 (Continued)
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(d) Condemnation TaB. Ttie 6nforcing"Officec shall placa a tag of
condamnation upon the food, clothing, utensile and equipment, which tag
shall read as Eollows:
"Fridley Board of Health
Date Condemned Enforcin� Officer "
ie) Transport or Sale of Unhealthful Food Prohibited. No person ehall
tranaport within or into the City, or sell or off.er for sale in the Ci*.y
any f.00d whirh is not wholesome or which is adulterated.
(f) Unheaithfvl Food Required to i�e in Garba�e Cans. It shall be
ualawfut for any person to perAit any unwholesome or adulterated food
to be or remain in any food establishment unless such food is placed in
a garbage can or garbage receptacle, and the presence of unwholesane or
adulE�-rated food in any Eood eatablishment and not in a garbage can or
garbage receptacle shall be prime facie evidence of the inte�ded sala
thereof as food.
SECTION 9. Itinernnt Food Sstablishments. The requirementa of this
ordinanr_e ahall be. applicable to itinerant food establishments; pcovided,
however, that substitute facilities within the food establishment maY be
provided with respect to the following specific phyaical facilit.ies;
mechanical ventilation, toilet Eacilities on the premises, facilities
fc.r garbage can washing on the premises, anrl dressing rooms or locker.s
for employees on the premisea. Enforcing Officer shall im�diately make
an inspection and issue a ceport thereon to be submitted to the City Council
and the Board of Hea]th, and no itinerant food establistiment aliall commence
operations until the require�nts of thie ordinance have been met in accord-
ance with the Fsnforcing Officer's final inspection reports.
S&CTION 10. Flovrs.
(a) Floors Ke_pt Clean. All Ploocs in ell"food eatablishmr.nts ahall
be kept r.lean and in good repair.
(b) Floor Co�struction. The floora of all food preparation, utensil-
washin�, and garbage-storage areas, dressing or locksr rooms, and walk-in
refrigerators, ahail be constiucted of durable, non-absorbent, easily
cleanable materials, such as but not limited to concrete terraz�o, quarry
ti1e, ceramic tile, or tight wood covered with a durable grade of ]i.noleum
or plasric, or impregnated with plastic. In areas subject to apilling or
dripping of grease or fatty substances, any floor coverings used shall be
such as to withstand these conditiona. Fioor draine, where used shall be
graded to the drain or drains. The use of sawdust iR prohibited.
(c) Interior Dining Areas. The Eloors of interior dining areae i
shall comQly with paragraph (b? of this sectioR; ¢rovided, howevet, that j
floor carpeting may be used in these areas if such carpeting is in good '1
repair and is kent clean. !
(d) Bxterior Ground Surfaces. .;The walking and driving aurFaces of
' all exterior areas where food is aerved, such as but not limf.ted to drive-
in restaurants, sidewalk cafes, patio service, chuck wagon servicP, and
barbeques, shall be drained so that water will not accumulate. These
areas shall be hard surfaced with concrete asphalt, or other similar
material which is free of cracks, dust free, smooth surfaced and i.mperviona
to water.
(e) Store�e Areas. The floors of dry food non-refrigerated storage
areas etiall be constructed of tight wood, concrete, or wood covered with
asphalt tile, or similar material. Floors in frozen food stnra�e areas
shall be constructed of concrete, tile,or other material impervious to
water.
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ORDINANCE N0. 372 (Continued)
(F) Mata or Dackboards, Mate or duckboards, if uaed, shall be
limited to nse in food preparation and utensil washing area� and ehall
be desianed and constructed in size, shape and weight so as to permit
eesy removal for cleaning, and shall be kept clean.
(g) Coved Cornecs. All floors hereafter constructed or extensivwly
reconstructed in food prepara*_ion or utensil-washing areas shall be coved
at the junction of the floors and walls, at the junetion of the floors and
the risers of masonry curbs, and at the junction of the floors and equip-
ment_ placed on the floora.
SfiCTTON 11, Walls and Ceilin�s.
(a) Walls and Ceilinga Kept Clean. Walle and ceilings in all food
establishments eha11 be kept clean and in good repair.
(b) Snrfaces. The walls of all food-preparation, utensil-taashing,
hand-washing, refrigerated-storage, toilet rooma, and garbage-storage
rooms shall h�w a smooth tight-colorad eurface, which ic i_mpervious to
water up to the highest level reached by sulash or spray. Acousticel
material may be used above T.his lvel, provided, ventilation is adequate
tn minimize grease and moistvre absorption.
Cc) Coverin¢s. Wall coveniag materials, auch as but not limited to
sheet metal, linoleum, plastic, and paper, shall be secur.ely attached and
sealed to the wall or ceiling.
(d) Protrusions. Studs or raftera'shall not be exposad in walls
or ceilings o£ food-preparation, utensil-washing, or toi.l.et rooms. Light
fixtures, fans, hoods, decorative material, and other similar equipment
attachad to walls or ceilings shall be kapt clean.
3ECTION 12. Doora and Windows, From April lst to November lst of each
year, ali oQenings standing open to the �uter air i.bcluding,"but not limited
to doors, windows, sky2ights anrl transoms shail i>e sc*aened with ti�ht
fitting screens of not less than 16 mesh wi.re nr plastic cloth, free of
holea. All doors and screen doors openinq to the outer air shall be selE-
cloeina an� shall open outward; provided, however, in lieu of ineeting the
foregoing requirements, fans of sufficient power to prevent the enYrance of
flies may be used at otherwise unprotected openings.
SECTION 13. Lighting. Food Preparation and Utensil Working Areas Lightin�{.
(a) Natural and supp2emental artificial ?ight sources shall be provided
which furnish at least 30 foot candles on all working and equipment surfaces
in food-preparation and utensil-washing areas during all times when the area
is being ��sed or cleaned.
(b) Other Areas. All areas, except dining rooms and workin� and
equipment surfaces as mentioned in paragraph (a) of this section shall
be provided with at lec+at 5 foot candles of a light at a di_stance of
30 inches frort the floor.
SECTION 14. Ventilation.
(a) Ventilation ReQUired. All areas in every food establishment
shall be well ventilated and shall be free of disagreeable or excessive
odors, condensation, vapors, smoke and fumes.
(b) Local Exhaust.
inst�iled at or ooer all
emoke, including bvt no±
units.
Mechanical local exhaust ventilation shall be
fixed equipment vhich produce= odors, grease, or
limited to ranges, griddles, and deep fat frying
1
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ORDINANCR N0. 372 (Continved)
� Q4
(c) Inleta and Make-IIp Air. Air inlets shall be provided which are
of sufficient capaciYy to supply reQlacement of exhausted air; provided,
that the summary calevlation for exhausk and ma�-up air for the kitr.hen
shall leave the kitchen under a slight negative pressurP and the balance
of make-up air f.or the kitchen shall be supplied from the dining area.
' Air inlets and all ducts end all kitchen shall he supplied from the dining
area. Aiz inlets and all ducts shall be located so as to provide a
thorough]y uniform air movement throughout all rooma and areas. Air
inlets located on the outside of the buildinp, shall be located at leaet
12 feet off tbe ground, and shall nnt be located within 30 feet of plumbing
vents of other exhaust vents, Inlets shall be equipped with filter9 which
2revent the entrance of insects and exceasive dust, dirt, or any other
contaminating mater.ials. ,
(d) All Hoods. All hoode for food preparation equipinent sha21 have
welded or soldered joints and be free of any openings or holes.
All hoods shall have grease cnllecting troughs under the filters
which eliminate the dripping of grease. from such filters onto f4od,
utensils or equipment.
All hoods shall be equipped with tow velocity filtac grease removal
systems. Such filLers shall be inatalled at an angle oF fotty-f ive degreea
*.� sixty degrees with the horizontal in the hood. A filt_r velocity of. not
less than two hundred nor more *han three hundre�i linear feet per minute
shat] be provided at all times the h�od is in use provide�l, however, any
ethar grease removal process or equipment of equal effectiveness may he
used �rovided the license.e shall submit to the City Board of Healtb evidence
showing in detail the procedure or process and the effectiveness thereof.
' (e) Canopy Hoods. All canopy hoods chall overhang all cooking and
baking Pquipment a minim�im of one foot and shall t�: provided with a grease
trnugh around tbe perimeter rrhich eliminates the drippiag of grease from
such hnod, ontn food, utensils or en,�ipment. .
'
Long hoods ahall be provided with outleta on six foot centara,
and hoods with multiple ovtlets shall have manual air volume dampers.
Cle.anouts shall be provided in all duct work at ten fooY. intervats and
at all ninety de�ree bends and shall be of sufficient size to a71ow
cleaning for a distance of five feet on either side oF such cleanouts.
!:leanout covers shall be fastened in a manner to provide air-tight fit.
(f) Canopy Hoods Sxfiaua± Requirements. All canopy hoods shall be
provided with eqvipment havin? an exhavat ventilating capacity, expressed
in cilbic teet c+f air �er minute in an amount determined by the fotlowing
f�rmulac the quantity of ai.r expressed in cubic feet per minute from all
canopy h�nds shall be determined by multiplying 100 li�ear feet �r minute
by the number ef square feet of the fac_ area of the hood, or 50 linear
feet per minute multinlied by the exposure perimeter in feet and this
Eigure multiplied by the distance in feet heLween the under surface of
the hoocl and top of the cooking vnit, whichever i.s greater.
(g) Non-Canopy Hooda Exhaust Requirement. A1l non-canopy hoods
shall be provided with eqvipment having axhaust ventilating caPacity
which provides an air velocity of 50 feet per minute at the outcide
edge of the cooking or processing equioment.
(h) Area Requirements. All food establishments shall provid? a
complete change of air every two minutes in al?. fo�d preparation areas,
Accomplishing this by ezhausting air through the hnod, to the extent
it is effectfve, shall constitute compliance in whole nr in part,
Fresh make-up air ahalt be provided,in the dining area in amounts according
to the following: _
�( 6ii' : _ .. . .. ,,... _ .. .. ... . __.
f�•�
ORDINANCE N0. 372 (Continnnd)
25 cu, tt. per minute of freah make-up air for each person, if the seating
ca{�acity provides l0U cu„ ft, of sQace Qer Qerson.
20 cu, ft,. per mi.nute of freah make-np air f�r each person, if the aeating
capacity provides 20U cue ft. of space pe.r ?erson.
15 cu. ft. per minuie of fresh malae-up air for each person, if the•seatLng
capacity provides 300 cu, ft, of space per person.
10 cu. ft, pec minute of fresh make-up air for each person, if the seating
capacity provides 400 cu, ft, of space per person.
(i) Hood Ducta. All hood ducts shall be desigtted and conatructed with
a minimum duct air velocity of 1800 linaar feet per minute. All hood ducts
shall be constructed of Na. 18 U.S. gauge ateel or heavier, or No. 20 U.S.
g�age atainleae steel or heavier, and all seams shaZl be welded, Sectiona
of duct not wei.�ieA at joints shell be bolte�l together with airtight gasket
n�aterial, Fise dampera shell be provided when the ducts go through one-
hour�ar-aore fire resistsnt wall� oc cei.lings. Any duct work wfthin 18
inches of aay combustible materiai shall be insulated with high temperature
insulation.
(j) Fan SfainK. Any formula vaed f�r computing fan aize�shaZt
take i.nto acceunt the €ollowing resistances:
Accelereting force, loas in ducting, hooci entrance lass,
resf.stance to f iltera and wir.d preqsure nt exhaust.
<k) Buildin� Code. Ventilating faci-lities shall be grovided fn
accerdance with the requiremente nf the Building Code of the City ir
addition to the requirements of this ordinance.
(1) Pans on Hoods Prohihited. The use of°:pans to cover the face of
aay hood is prohihated,
SECTTON 15. Toilet Facilitiea.
(a) Keut Clean and Ventilated, Bvery food eatablfahment except food
vehicles =ha11 be prov�ded With rrater flnah toilet facilitiee which are
kept clean and in good repair and free from fli.es, insects, and o£fensive
aders, and ahall be ventilated ir. accordance with paragraphs (a), (b)� and
(c) of Section 14 of this ordinance,
Hand washing signe shall be posted in each toilet room used by
employees. No employee ahall resume wock after using the toilet rooa
without first raashing his hands,
(b) Location. Toilet faeilities sheri be so located as to be
conveaient for use by employees. and so that e�ployee.s are not required
tc� use more than one floor-tc-flnor sCairway to and fros such facilfties.
:oilet facilities qhall be located in the sama hvildiao as the f,00d
establishuent and aha12 be kept unlccked and available ta employees
at all times �ahen the feoct eatablishment is in operation.
Toilet rooms aha12 not opea directly into any room in �ahich Lood.
drink or utpneils are handled or stored. All such facilities ahall
craste into the municipe! sewer ayatem,
• (c) Closets. Water closer aeats ahsll be of open front deatgn,
vater closets and urina2= sha17 be clean, free from stain, and have no
offensive odors,
(d) 3uoAlias aad ReceDtaetde�- A svpplp of toilet tisaue ahall be
provided at each toilet at all times.
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ORDINAPCB N0. 3�2 (Continued)
(e) Doors and Vestibulea. Toilet roaee ahall be previded with doore
which aha11 be of. solid construction, self -closing, and shall not be left
epen except during cleaning oc maintenance. Vestibules shall ba l�pt in
a e�ean conditian and fn goal repair, and shal7 be adequately lighted and
ventilated.
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(f) Connectfan to Se�aer 3vstem. Toilet faeilities sha12 be connected
to the municipal sewer system.
(g) Compl.iance With All Codes. Toijet facilitfes ehall be installed
in accordance with applicable laws, ordinances and regulations of Lhe Citq
of Frid�ey anci the State of Minneeota� in addition to reauiremenCR of this
ordinance.
SFCTION 16. Lavatorv Facilities.
(a) ?tPquired 5quipment. Every food establishment, other than itinerant
food establishments and food vehicle� hand2ing only pre.-packaged faod or
which transport meat in the manner provided by state law or x+�gulation, shal!
be provided witb lavatory faailitfes with hnt and eold running water, hand-
cleansing compound and sanitary towela or hand-drying devides, Such
faeilities shatl waste into the municipal aec�er system.
Easily cleanable re�eeptacles, at least ene for each handwashing
faci?ity, shall be provided f or waste matrrials, and such recepyacles
in toilet rooma for women sh�ll be cavered� Such xeceptactea ahall be
emptied at sufficiently frequent intervals to preveat excessive accnmulaxion
of waste matesial, A11 receptacles shall be cleaned frequenely and kept
clean frem dirY and insects, and sball be given bactericidal treatment.
(b) Lceation: Faucets. One or more lavateries vith mixing fau.cets
� ehall be located wi.thin al! toilet rooras or vectLibul.es and shall be
installed in accerdance with ordinances of the City of Fridley and the
Iawa and regulations of the State of Minnesota,
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(c) Cleanair.g Compound, Towels and ReceDtacles. A suppZy of hand
cleanaing Compound Ahall be kept avai2able at esch handwashing facilitq.
Ce�on taaels for use by more Lhan on� person are prohibited. At least
one s✓aste receptacle shall be located near each hanci�,+ashina facility.
� (d) In Food Areas. In all.food establishments a lavatory with
mix£ng fauceta ahsll also be located in the immediate food preparation
area within SD feet o£ eaah location et �.+hich food is handled or prepared.
Thia diar.anc� requicemenr. shall be app2ied to large greparation areas
and to establishmsnte with more than one preparation artia,
(e) Ke�t Clea�. Lavatoriea and surrovnding areas shall be kept
clean and in good repe�i.r,
,(f) Food Vehiclea• Food vehicles with lavatory facilities shall
dispose the liqqid paste into a receptacle carried o� the vehicle for
that purpose. The liquid waste ultimately shall be dispoaed into the
, municipal aewer syatam in such a manner that a nuisance will not be
cceated.
SSCTION 17. Water Suvply and Ice.
(a) Safe Water and Safe Water SupDly. A supply of hot and cold
running water under pressure from a safe water eupply shall be provided
in all food eetabZishmente except food vehicles which handle only pre�
packaged food or which handle r�eat being transportecl in the manx�er pro-
vided Dy state law and regulationa,
Cb) Running_Water. Saf� c�ater, boxh hot at�d cold running under
pressvre shal! be prwided in all areas where food is prepared end
;
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ORDINAIiCB N0. 372 (Continaed) .._�_ _ .
where uteneils, equipment� containere� or handa are washed.
(c) Soarces. Ai1 water ahall be dravm from the municfpal water
system; prwidedA however. a water supply located on the premises may
be used i£ the operation. location and construction have been approved
by the Minnesota State Board of Health. The li.censee in such case
shall at his expenae make arrangements fot chemical and bac�eriological
analyais of tiu �aatar, end this analyais ahall be done at intervals of
not less than once each month. A copy of each o£ these reports shall be
submitted by mail directly from the laboratory to the Fridleq Board of
Hea1tF. immediately upon completion of the laboratory worke
(d) Cross connectiona to Municipal water Prohibited. The safe water
aupplp piping ehall not in any manr.er be directlq connected with anp water
aupply syatem which ia not safe. Any piping which conveye non-potable
water shall be identified by color so that it is readily distinguished
from piging which carries potable water.
- (e) Croas Con�ctione to Non-Potable Water Systems PeohibiCed.
The safe Water aupply piping shall not in any manner be directly conneatad
wfth any water aupply aqatem which ia not safe. Any piping which conveys
non-potable water ahall be identiiied by color ao that 3t is readily
diatingviahed from piping which carrisa potable water.
(f.> Dippintt end Common•Drinking Cups. The uae of providing o!
common dri.nkfng cupa and the dipping oP water from coatainers is prohibited.
. (g) 'it�ansporting Drinkin� Water. Wate� traneportad for drinking
purposes shall be eafe water aad from a safe water aupply.
(h) Containsrs for Tranaportin[� Drinking watar. All containers�
including but not limitad to lank trucks. cans an@ bottles� which are
vsed in transporting watar from the source to ttie point of use, shall
be of such material aad conatruction as to facilitate cleaninge All
openii�gs into, and all water contact eurfaces of svch contain�rs ahall
be protected from contamination, A21 auch containers shall ba clean
and ehall be aubjected to bactericidal treatment immediately prior to
each use.
(i) Banioeent for Bottlina Water. Hoses used for tilling tanks�
cana� bottles� and other water containers�shall be kept clean and shall
. be handled in such a manner as to prevent contaed.t�iation of the water,
xhe nozale„ ar any parL of the hoae which maq come into contact with the
inside nf the container. Hoses ahall be cleaned and subjected to
bactericidal treatment im�ediately prior to each use.
Cj7 Ice. All ice shall be manufactured-only from safe water which
has been obtained from a safe water supply. Ice shall be handled and
tranaported in sin�7.e aervice containers, or in uYensils which are clean
and which have been subjeated to bactericidal treatment. Bucketa, scoopa�
and ice containecs, unless they are single aervice utensils, shall be
made of a smooth� impervioua material, and desisned to facilitate cleaning.
They shall be elean at all times. Canvas containera shali. not be used.
If ice-crushers are used, they should be easily cleanable. They ehall
be mainteined in a clean condition and shall be aubjected to•bectericidal
treatroent before use and ahall be covered when not in use.
SECTION 18. EquiPment Re4uired•
(a) GeneralZy, Every food eatablisl�ment shall Ae provided with
equipmenC so designed, cont+tructed. installed, located, and maintained
as to permit full compliance where applicable to the operation therein
conducted.
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ORDINANCE N0. 372 (Continued)
(ti? 11e�eratnre Control S4nipment. tiot �ecd atosage facilitiea.
diaplay facilitiea and refrigeration facili.ties shall be provided to
maintain all rnadily-perishable fooda, at tempe:ratures requir.ed in this
ordinance during food starage. preparation� transportation, display and
serving operationa,
(c) Thermometera. Fsasily readable thermometera capable of indicating
temperatures to an accuracy of 2 degrees Fahrent�eit shall be pennanently
affixed within all �oalk-in coolers, freazera, refrigeratora, fountain
coolers, aad salad table coolers, and at least one similar movable check
thexiaometer ahall be provided for use with all other facilities mentioned
in this aection.
� (d) Food Pnoaration Scn�nt. Food praparation squipment.
inclading but not lieited to ainks ciith running �aater, waste diaposal,
units or containere, shall be provided and located ao that all foods
requiring washing„ peeling, trimmi.ng or shucking can he. cleaned before
being prepared and served. Zn new or extensively a7tered or remodeled
food eatablishments, separate sfnka or vats for this apecific purpose
shall be provid�d. Sinks and vats ttaed for washing and bactericidal
treatment of uteneils and equipment shall not be uGed for vegetable
prepara±ion.
(e). Ice Storatte. Ice ahall be stored in cabinete, compartmente�
or bins, all of which shall have covers of dripless conatruction.
� Cf) Sin�le�Service Utensil �'torage. Saniiary facilities shall
be-provided for stoeing a� dispenaing aingle-sen•ica utensils, if such
nteeeils are used.
(g) Displeyed Eood Storage. Counter-proteetor devidea� cabinets�
a�$g�Ay CRSPB� containers and similar equipment for.protecting all displa}*ed
fooda againat contemination from custaners or from other sourcea shall be
provided if fond is to be served in this manner.
(h) Silvetware Stora�e. Facilities desi.o ed and maintaine3 to
presenr the handle oE the siiverware tn the casr.omez, and Co cover or
protect the portion of the silverware which may co�e into eontar_t with
the customer's mouth shell be provided if the custo�ner self-service
ai7verware i.s nsed.
Ci) Food Servi�e Utensils. Tongs, apoons� scoops and similar
devfcas for handling o£ fo��d shall 1� provided at all. point4 �o!�re
food is handleds and no fe� sk�l� be ban�le�? *air.?�..e�*. using snrh
utensits.
( j) Ice Crear� Dip�r Storaste. Running-aas*.er dipper srells, connPetad
to a safe water avpptq and to the municipal sewer ayateu eha77 be pravided
for ice eream dippGrs and scoop4 at all locations or s*_atiqns where bulk
ice cream is dispensed.
(k) Cleanin� Suy�p2ie6 and F.qui�roent, Squ?g�mnt and �upplies shall
be provided for cleaning of all equipmenT. inc�udir.¢ Txe*_ �nt limiked to
' racks, stoves, exhausL hoods, refrigerators and shetves and P.or the
clearting of tiee entire £ood establis6menCm
(Z) Uten�i? Washin4 and '!'ceatment. FacflitiP� sha)1 be provided
for aashing and bactaricidaZ treatment of PQOd a�ntacr. surfeces of
equipment and utensils other than single-service utensils. At each
place where such equi�xnent and utensiis ace washedA facilities shalt
be pzovi.ded �or reaovinq food er_raps and £ood residue frnm such
eauipmeax and frem such utensils ottier than glasses before they are
placed in the wash water or wash compart�aente
� � � __.
�
ORDINANCE N0. 372 (Contiasied )
� (m) Three Va �_t 3inks. WheFe hot water er e chemical agent ia used
for bactericidal treatment. a three comnartuient aink sha1L be provided.
(n) Sinks - Size and Drainboayds. The compartment used for
bactericidal treatmenG shall be of sufficient siae tp c�mpletely i�nersa
any equipm�nt nr u*_ensils being given bactericidal tx�satment. Such
sinka shall alea be provided with sepaeate drainboard space arrangad so
that eoiled and etean utensils are kept entfrely separata. All sinks
sha21 be provided with runninq hot and cold water and shall be connected
te the municipal se�aer system.
(o) Final Iwnersion Heater. Where hot water is psed for bactericidal
treatmtnt a heatfnq device capable of maintainia; a water temperatu� of at
least 170 degraes Fahrenheit shall,be provided as an integral parC of the
vat used for firtal immeraion.
(p) Dishwashing MacAines - Ganera? Requ�remen�s, When d'zshwashing
machines are used for the washing and the bactericidai treatment of
equi�ment or utensils such machines shaZl be designed, constructxd.
instal7ed and operated so as tn render all surfaces o� avch equi�nt
or utensils e7esn� PCA40L13b�.j� aPy� and eft'ectively subjected to bacterir_idal
treaCment. DishwasAing machines shall be so designeH, constructed, and
installed to make effective cleaning thereof easy, and to mi.nimi.ze places
where dirt, bacteria and vermin may collect in suCh �iishwasher,
(q) Diahwashing.Machines - Specific Requirements, Wherever equipment
and utenAf2s ate to be vrashed by spray type disi�ashing machines r!hich
depend upon a hot water spray for rinsing and bactericidal treatment, th�
inetallation shali include a hot aater system capable of prwiding water at
maximum design Ioad of the machine at a temperatura nE at least 180 degraes
Fahrenteeit at the entrance of the rinsa manieold of the machine, during a11
periaiR oP activity. Tasily readable thermam ters shal.l be fnatalled near
t6e discharge end oE the machine to indicate the tem{+erature of the final
rinae water enteri.n; tho spr�y arm; and at locations to indicate the
temperature of wat�r in al.l, tan!cs of the dishwashers, Such thermometers
ahall operate so as to indicate temperatures to an accuracy of plus or minus
2 de�rees Fahrenhe�.t. When auto:natir, timing of wash and rinse cycles is
provided, automatfc timing devices shalt be nsed which will prcwide foC tkie
full exposure of all utenaila to washirtg and rinsing times requiced by thie
ordinance. All cusw dishwashing machines inetalled a�ter the passage of this
ordinance shaZl be prwided with automatic timing devices for the yash-rinse
cycles of evch machines. Conveyors for aatomatic diahwashing machinea shall
also be accurately timed so R9 to subject utensils to the washirtg and rinsing
times reqaired by this ordinance. Muiti-Lank machines shall be provided with
an adjustable dev.Ece for automatically sdding roske-up water in,suFficien*.
quantity to maintain a constant level and to zun off any grease rahich may be
presente Sufficfient apaces shR21 be eZlowed betsaeen wash sprays and ri.nse
aprays, or adequate bafflea provided to prevent intermingling of waeh and
rinse waters. A presaure regulator and a pteesure gauge shall be provided
on the discharge end of the hot water line tn ttee machine to indir.ats tk�e
final rinse pressure eniering the snray arm. A re-circulation system shall
be grovided if. the tiea�er prwiding the ftnal rinae water (180 degrees
Fahrenheit) is lxatPd over Eive feet from Lhe automatic dishwasher.
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(r) Bactericidal Treatment o£ IarKe EQUinment. squiprnent and supplies. �
includin� but not ]imited to apray devices ahall be provfded t� give
bacterir.idal treatment to large �quipment and utensils which cannot be
treated by dishwasher or by total immersinn in the regular sinks or vats.
(e) Garbage and Refuse Cana - Washinst, Separate facilities for
washing garbage and refuse cana shall be provfded� connected to running
hot and cold watas an3 tha ■unicipal eewer system,
ORDINANCS N0. 372 (Continued)
SECTION ]9. EQUi�nent Constructiott aAd Materials.
(a) Vats. Sinks. Food Contaci-.Surfaces and_Utensila. VaCe, si.nke,
and ali food contact surfacea of al2 eqdipment and utensils ahall be amooth
� aRd o£ corrosion resistant, non-toxic !naterials� and such surEacPS ahall
be. kept smooth and in $ood repair.
(b) Soldered and Welded Sea .ms. Soldered surfaces which may come in
contact w�th moist food aha'll contain onl}> a minimum practicable amount of
lead and na other toxic materials. In c.+elded seams, the weld area and
deposited weld metal shell be equally as cerrosion resistant as the parent
metal. .
Cc) -Dea3An. All food contact eurface6 shall be readily acceseible
for cleaning and inapection, either without being disassembled, by dis-
assembling without use of tools, or by easy disassembling with the use oE
only 4imple tonls sueh as a mallet, a actewdriver. or an open end wrench,
!cspt avai2able near the equipment. Ttie food contact surfaces shalt be free
of shasp internal cocnera or difficult-to-c2ean crevices. All equipment
installed on or afror the passage of this ordinance shail ec+mply with
Standards 1, 2, 3, 4� 5, 6, 7, 9, C-1 and G3 of the National Sanitation
Foundation whan ap�licable, which nu�bered standards are hereby adopted
. and incorporated by reference. Thcee copies, thereof. marked as official
copies. shall be kept on file in the office of tlie City Clerk for use and
examination by the publi.c. Equipment not covered by said standards shall
not be installed until it has been approved by the I� alth Officer.
(d) 9earings and Gsars. and Threads. Lubric�te�l bearings and
gears sha1T. so be const*vcred that lubricants cannot get into the food
� nor onto food contact surfaces. No V-Type threada shaLl be used in
contact witn food.
Ce) Cutt;nt� Boards. Cutting boards ahall be oE hard maple or t?te
equivalent an3 shelt be smooth.
1
(f> Surfaces Ex�osed to S�plash or Food Debris. Surfaces nnt used
for contact With f�ods, but which are expnsed to splash e* inod debris,
or which othecwi.se require frequent cleaning, shall be surfaced with
enamel or other washable paint. gal��anizing os bekter, free ef unnecessarq
Iedges, projactians or crevices, accessible for cleaning and ins;rction,
end of such material as tq be read�ly kept clean.
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(g) Dish Tables and Sinks. Disb tables and sinks shall be constructed
oP galvanized ateel or better, and reinforced; and of a thic!meaR and desion
to resiat denting and buckling; anQ sloped to be self draining.
(h? Covi� Corners of Baui�ment, All corners of all vats and sinks�
such as bvt not limited to washing and bacteri�idal treatment ainks,
vegetable sinks, scrapping sinke and dipper wells shall be coved.
SEC'PLON 20. Eguivment Installation. Equipment Fahich cannot be moved
by reason of its �aeight or for the reason tliat it is attachP3 to utilitiea.
£loora, wal.le or ceilings� herein referred to as fixed equipment, stialt be
instaZled on raised solid platfornis of concrete or other smooth roasonry
and sersled in s+ach manner as to prevent liquids or debris fro� saeping or settlfng
underneath or shall be elevated on legs or feet at least 6 inchA� above
the floor. Fixed equipmynt rrhich is intended for placing on xab'!ea or
countera, but which is not sealefl thereto, sha17. be mouated nn Iegs or
feet at leas± 2 inches hi;;h, Fixed equipment shalt be. installed flush
to the r+a12 wir_h the space cloaed and sealed in euch a manner as Lo
prevent liqvids or debris from seeping or settling behind or between�
or installed with an unobstrucr.ed space of at least 30 inches from tha
wall to ±ho baek of such e.quipment. The space between adjoining units
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ORDINANCB N0. 372 (COnLimled)
of fixed eqvipment� and the space betwean the siae of such a unit and tha
adjacent F�all,shai7- be sealed in such a manner as to prevent liquids or
dQbris from sertling or se�pinq between or behind, or an unobstracted
space of at least 30 inches shall be pcovided ie suah i.nstances betFresn�
behznd, and beside all such pioces of fixed equipmont an8 be*_weett snr_h
fixe3 equipment and betweea all eqnipment and walis shall be at least
30 inchea wide,
SFCTION 21. SinX1e Service Utensils:.
(a) Paeterial Count and Toxic Substances. No single servicg utenails
manufactured From paper stock shnll h�ve a bacterial plate count in excess
of 250 coloniea per gram, as determined by the diaintegration-test ter.hnique.
No tnxic substances 4ha11 be present in finished sing2e service utenails
which may cause arip food to become an adulterated for�d�
Cb) Residual Bacterial Plate Count. No flat single secvice utensii
shall have a reai ual bacterial plate crntnt in exesas of I colony per square
centimeter of surface area of the utensil as determined by tne direct or swab
contect method, No othar single service utensil shall ha�^e a z�esiduai
bacterial plate coun* itt excesa of. 1 colony; pex millimr.ter of capacity
of *_he utensil as determined by �he direci, rinse or swab c�ntact method.
SFCTION 22, Cieaning and SLorage of Jtensils and EQizi ment.
(a) Hactericidal TreatmF:nt and Standard, All equipment and utensils
ahall be kept cloan, Food coatAct aurface� ahall be given bactericidal
treateoent �aef�re being used c�r re-used, and shall meet a baterioto;ical
atandard o£ ❑or. mnre than 100 cotonies oE micro-organisms per atensil or
piece of eqairnnent.
Cb) Stora�e. fiquiQmant aed utensils Whieh hnve been cleaned and
given bactericidal treatment aAall be stored and handled in such a mannec
so as to be protected from aplash, dust, dirt� insects, or ather conta�n£natton.
Such vtensils and equipment shall be atored io a self-dreining position on
hooks or racka constructed of corrogion-res:stant materia7,
Uteneile and equipment, aEter bactericidal treatment, ahall not be *_QUChnd
or handled on food ennxaat eurfacea, er �n qurfacee which would co�staat the
moath �f a peraon using the utensilsm St�rage of equi.pment and utenails in
ice n. f.atez EnX conlane i.= prehibited.
Cc) Cloths. Clotha us¢d by all food preparation �nd service personnel
ahall be clean. Cloths u�ed for wiping food conLaet aurfaces shall be clean
and shall nnt be used for nther pur�se=.
SECTION 23, Dishc±a�shing.(a)Marua2 4lashing artd Bactericidal T��eatroent. When
manual.diahw»thing o���tions arn employed, all utensila and equipment ahall,
atfXer zach usa�e, be preacraped or p*e-.'l�sshed, ahall be thoroughly elaan�c?
�n a suitable deterryQnt eolution in.the ficat vat, and ahall be rinsed free
of wash watar and detergent in the second vat. A2ter cleaning and rinsittg,
theae utensils and equipment ahall be subjectRd to bactericidal treatment
in the third vat by the hot water method or chemical methods heninaftac
deaccibed, or other equivalent procedurea.
CD) Hot Water Method. This method of bactericidal treatment sda71
eonsiat of ia�eraion for at least 2 minutee in clean, hot water at a
temperature of at leaat 170 degreea Fahrenheit or for 1/2 minute fn boiling
water. A thermaaeter ehall be kept in a coavenient place near the facilitiea.
for checking the water temperature. Pouring or spraying water over waehed
utensila or equipm4nt is prohibited as a means of bactericidal treatmeat.
Water naed for bactericidal treat�eAt of utenaila and equipment ahall at all
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BS30LUTLON N0. 372 (Continued)
ti�aes during busine�a houre be kept at a temperature of 170 degreea
Fahrenheit, and at all other times while vtensils and equipment are
being waahed and given bactericidal treatment Lhe water ahall be kept
at a temperature of 170 degreea Farenheit. A three co�partment sink
shali be uaed with the first compartment for aaehing; the aecond compart-
ment tor rinsing and the third compartment for i�ersion in waCee at a
temperature of not less than 170 degreea Fahrenheit.
In the bactericiQal traatsent by i�ersion in hot water, or by other
bactericidal treatwent methode, all utenaila and equipmPnt capable of
trapping air shall be placed in a venting poeition ao that air will:.not
be trappsd therein while in the isoeraion tank,
(c) Chemical Method - Chloriwe Hyvochlorites. This a�2thod ot
bactericidal ttaat�eat ehall coneiat of exposure Eor at leaat tWO ninutes
in a solution containing at least 50 parta per million of available
chlorine at a temperature not lesa than 75 degreea Fahrenheit. The
hypochlorites shall be made up at a atrength of 100 parte per million
or more and slull not be uaed aEter its atrength has been reduced below
SO parta per miilion.
(d) Chemical Method - Chlora�ine T. This sethod of bactericidal
treatment ahall consist of ezpoaure for at leaet tvo ninutes in a aolution
contai�ing at 2east 450 garts per aillion oE chloramine - T at a reactisn
not greater than ph 7.0 or at least 750 parte per million of chloramine - T
at a reaction not more alkaline than ph 7.5. The chloronine - T ahall bs
made up at a strength of 500 parts per million or more at a reaction not
aore alkalins than ph 7.5 and shall sot be used after its atrength has
been reduced Delow 250 and 750 pacts per million respsetively.
� (e) Cheaical Method - Procedurea. All utensila and equipment shall
be clean before bsiag subjected Co bactericidal treataent by any chaeical
method. Chevical solutione once used ahall not be reused for bactericidal
treatment on eny aueceeding day. Whers ct�mical traatmsnt is used, a
three conpartoenc aink shall be requirnd; the first coepartment to be used
for srashing, the second Cor clean vater rineing, and the ehird for chemical
iamersion.
<f) Chenical Methed - 4uartensry Araoai�a Compoada. This aethod
of bactericidal traatmant shall con�iet of exposure for a period of at
least tvo minutea ia a aolutioa containing quartanary a�saiuo compounda.
The caapounda used �ust bear label• approved by the Minnesota 3Gate Boatd
of Health and no quartenary a�ooniva conpouads ■ay be veed ahere the
charactsriatics sf the watar aupply vary trem day to day. The liceasee
ahall euDiit to the Cfty Board of Health nvidence of Che eEfectivenaea and
toxicity oE the coApound in the manner propoaad to be uaed Defore thia
method may be used. The conpound shall be uaed in a strength at teast
equal to the effectiveneas of SO parte per ailtion of available chlorins�
at a tenperature of not leea than 75 degrees Fahrenheit. The quacternary
ammoniva ecinpounde ahall be sada up at a attength at leaat ts+ice thet
rhich in eqval to the eltsetivensee of 50 parta per million of available
chlorins at a temperatura not lers than 75 degreea Fahr¢nheit.
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. (g) Chemical Method - Iodine. Thie method of bactaricidal tieatment
ahall consist of axposure for a period of at least trro ainutes in a
' solotion containing at least 12.5 pacts per million ot free iodine oF
an iodophor in an acid solntion. The iodine solution shall be mede up
at a strength of at least 25 parte par ■illion of free iodine of an iodophor.
(h) Chemical Method - Other. Bactericidal treatueat may conaiat of
exposure by total i�ereion in a solution containing a chaaical compound
rhich is effective and non-toxic in the use concaatration. Such compourn�!
in uae solution shall provide the aquivalent bactericidal eEfect of a
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^ BBSOLVLTON iq. 372 (Continued)
solution containing at least 50 parts per million ot available chloriae
at a temperature not less than 75 degreea Fahrenheit, and ahall be made
up at tvice auch atrength.
(i) Chemical Method - Teats. When chemical compounda are used
Por bactericidal treatment, a suitable and readily applicable tesL for
determining solution concentrationa ahall be provided in the food
establishment.
Cj) Other Methods. Any other procadurn or procesa eqvallq as
efCective as ehose described in paragraphs (a) through (i) oE this section
uay be used, provided the licensae ahall submit to the City Health Depart-
mnt evidance shoving in detail the procedure or prxeas and the efEect-
ivenesa thereof.
(k) Mechanical SpraytvPe Waahina and Bactericidal 'h�eatment. When
mechanical epraytype waehing operations are employed, all multi-use
utensils and equipment ahall be preecraped, pretluahed, or preaoaked.
Dtensils and equipment eha21 be placed in racks or on conveyors in such
a vay that all Eood contact aurEacee ehall be subjected to unobatructed
wash and rinae water aprays. Detergents of a co¢centratioa which will
render utenaila and equipaient claan ahall be used at all tiosa in the
caash waters Wash water Lemperatures ahall be at leaat 140 degrees Fahranheit
except in aingle tank convayor typa machines in srhich the wash aater
teuperature ahall be at leasi 160 degrees Fahrenheit. Plow prasaure
of rinae water ehall be maintained at all tiees at not less than 15
pounda nor more than 25 pouads per squars inch. Becirenlated rinse vater
ahall be maintained at a teaperature of at least 170 dsgreea Fahrenheit.
The temperature of the final rinae water shall be at leaet 180 degree•
Fahrenheit at the entrance of the rinse spray arms of all machines vhile
dishes are being vsstied. All single tank, atationacy rack machines includiag,
but not limibd to hood, curtain, and doot' typea ehall have et least a 10
second final rinae. A1l single tank conveyor type machinea ahali have a
Final rinee at the rate of not lesa than 6.0 gallone per minute caithin the
above pressuree aad the conveyor speed shall not exceed seven feet pnr
ninute.
All multiple tank conveyor type ■achie►es shall be provfded with a ra-
circulated rinae at a taaperature of at least 170 degreea FahrenheiE.
A final rinee ahall be provided. The combination of pump voluwes of tl�t
wash water and re-circulated rinse, the teoperature, the conveqor apeed,
the final rfnse temperaLure aad volume, and other related factore ahall
produce utenails and equipment which are clean and effectively subjected
Co bactericidai treatment meeting the bacCeriological requirementa of this
ordinance.
(1) Other 1ypes of Mechaoical WashinS and Bactericidal 1Yeatmeate.
Any oiher type of inechanical utenail vashing aachine or device eqvally
as effactive as those aescribed in paragraph (k) of thia section may be
used; provided, howewr, the licenaee ehall suboit to the City Hmalth
Dapartment an evidence ahowing in detail the procedure, mechaniem, proceea,
aad the reaulls and efEectiveuasa thereof.
3BCTION 24. 3lnpale Service Dtensile.
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(a) Deliverv and Stocasie. 3ingle servica ntanails ahall De dali�rarai ,
to the food eatablishoent and atored in eloead containers Which prouet
the utaneila from contamination at all timee beL�reen deliverq aad une
thereof.
(b) Handliaft and Dispeneie�. Such utensils shall be handled aM
dispenaed in such a aanner as to prevent contaaination of food contact
surfacea or surfacaa Which �aq come into contaot With the mouth of tha
user.
R&SOLUTiON N0. 372 (Coatinued)
(c) Use aad Diaoosal. SucA atan�ils shall be nsed only once. Attar
use they shall be disposad of in vaste receptaclea.
(d) Dse -'Damuorary or Mandatory. 111e use of aingls eervica uttnsils
is mandaWry in all food establiehmenta which do not havn facilities meeting
� the require�eata ot ihia ordinance fot cleaning and bactericidal treatment
of utensils, and equipaent, and in other food establiahmenta during temporary
periods when such faeilitias are ineffective because of rachaaical failures
or other reasons.
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38CTION 25. 3�aeial Cleanioti aad 8actericidal Treatooent xequireoenie.
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(a) Oven Utenaila and SeuiDment. Otenails and equipment whieh
routinely go into ovens for baking purpoaes and which are used For no
other purpose shali not be required to be given bactericidal treatment;
provided, haaever, auch utanails attd equipment must be aashed and rinsad.
fb) Larae Bqui�ent a� Otensile. ].arge pragaretion equipment aad
utensils, inclnding but not limited to kettlss, mi�cers, grinders and
elicera ahich azceed the capacity of the claaning ainks or vats ahall be
thoroughly cleaned, rinaed aM eubjected to bactaricidal treatmant after
the day's operation, aEter the completioa of each eie.tal or after each u�e,
bq any of the aethods in thia ordinance described or by spraying or ewabbing
vith a cheaical of a strength seL Poreh in Section 23 ralativa to manual
dishxashing and bactericidal traatment or eqoivaleat osYhod.
ic) Non-POOd Contact Surfaces. Non-food conEact surfaces ahall be
kept•clean.
(d) Grille. Grilla and other cooking snrfacaa she21 be kept clean
and Pree o! incruated grease depoaita and food debris.
(e) Sguipment Eor DeeD Fat Fryiag: Deep Fat Prqiag equipment ahall'
be drained and thoroughly aashed and rinssd at least dailq and kept frea
of iacrusted grease deposits and toed debris. Grease ahall be filtered
and kept free of food debris.
(P) fiQUipmant for Bsadily Periahable Food. Whera the preparation of
eeadily periehable food ia on a non-refrigerated, continuous or production
line baeis, the food contact surtacas of •qaipoeat and utennils should be
thoroughlq cleaned and subjected to bacterididaI treatment at intervals of
two hours or lesa.
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(g) Cleaning Compounds, Pol£sh and Bactericidea. Cleaning compounda
and bactericidea stiall be kept in a room, cabinet or area aeparated from food,
utensils aad aqnipment atorage, and ahall bs lospt in elearly labeled containera,
ahall be diapensad in measured amounte, and shall ba non-toxic in uae dilutiona.
There shall be no poisonou� polishing matarials on the premises.
38CTtON 2b. Sewa a.
<a) Sewaite Diepo�al. All water aarrying eevage shall be disposed
of by meana of the public se�aer sysias of the Citq; provided, however,
that food whicles may diapoee of thnir liquid waste into recepLacles
carried on the vehtcle for that purposa, but auch waate ehall uYtimatalq
be discharged into the public sssier syatea.
(b? Plumbin , All Waate disposal plumbiag or lines, opea or elosad.
vhich pass over food preparaiion areas, food atorage areas, utensila and
squipnant vaehing or st�age areas, and areaa where Food is served, ehall
be provided with a one-piece-constructed �etal driplesa tcough iamediately
belov euch waata line and slopad to drain asray frou such areaa.
(c) Intarconnection Prohibited. The eate xaten-system ehall aoi be
connected to the sewer sqstem nor be installed in such a manner ao as to
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BB90L01TOA 110. 372 (Continued)
pexmit the possibility of back siphonege from the sewer ayatem, wa:te
diaposal sqstem, or other aource of contamination.
(d) Greaae Traps. Grease trapa shall be required in all cases
where the amounta of greasa discharged into the sewer system are auch
that the grease La not kept in 6U8�@ASLOR in the liquid wastea.
(e) Drain Linea. Drain linea from food equipment sueh as but not
limited to diahvashing machinea, ice storage vata, steam tables, ice
machinea, prooEing cabinete, einka, refrigeratoro, potato paalers, and
similar equipment shall be connseted to the saraer syetem through an air
gap; provided, hocaever, that ainks and diahwashing machinea may be connectad
directly to a horizontal eeaer line connectsd to a floot drain not having
a bacicaater valve.
(f) Floor Draias - BePrigerators. Hloor draina directly connected
io tde sewer are prohibited in walk-in coolera or refrigerators.
3SCTION 27. Garbaf�e and Befuae Coataiaera.
(a) Containers. All garbage and ralnse shall be lcept in contai�rs
constructed o[ durable satal or equivalent material w+hich do not leak and
do not abeorb liquigs.
(b) Covers. All garbage and reFnee containsri ehall be providad
with lids or covara which fit tightly over the openings of the contaiaers,
and not permit the entranae of insects, rodents or other animels. Covera
shall be kept on all garbage and refuae containera within a building when
the container is full, atored or not in continuoua use, Containers ahall
be kept covered at all times when they are out of doora.
(c) CleaninR Coatainers. All garbage and rePusa containera ahall
be cleaned imiaediately after being emptiai.
(d) Cleaning Area. All garbage and refuse cattainera �hall be
cleaned in a place whieh ia aeparate fr«u food preparation areas and
vhich shall be kept clean. Contaiaera ahall not be cleaned in food
ainke or in einks used for washing and giving bactericidal treatment
of equipment and utennils.
(e) CleaniaA SuDDliea an3 Otenails. Hot aater, aeparate brushee,
and detergents. ahall be provided at all placss ueed for washing garbage
and refuee coatainera. Hosea, can-c�ashing machiaen, eteam cleaning
devicea, disinfectanta, or othec meana may bn asad.
(E) Diavoaal of CleaninEC Water. Waste watar from cleaning garbaga
and refuse containers shall be diaposed of Dy duaping into the public
sewer syatem of the City.
(g) Numbar of Containers. lbars shall be a sntticient number of
containere to hold all of the garbage and refuse which accumulates From
the operatioa of food eetablishmenis.
(h) Daily Bemoval. All garbage and refuea ehall be removed`:fros
the prewieas dailq, or as is required by ocdinencae.
. ii) Garhage Iacineration. Where any combustible garbage and refuse
is Gurned, an incinerator shall be provided ahich is operated as required
by the ordinancee of the City, and the areas around sueh incineratora
shall be kept free from rubbish, ashes and debris.
SSCTION 28. GarbaKe and Refuse StoraKe Area.
(a) Area and Cleanlinesa. All atorage areas indoore or outdoora
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ORDINANCE N0. 3T2 (Continned)
for garbage and refuse ehell be large enovgh to hold el! of the
containera uaed for storing garbage and refuse, ahaIl De clean and
free Erom odors, and shall be kept free fraa rodents and insects.
If located indoora, such areas shall be ventilatad to the outside
air.
(b) BePriEterated Garbaae 3torage. Befrigerated atorage areae
ahill be of water impecvioua conatruction and shall be kept at a
temperature of 50 degrees Fahrsnheit, or leas.
(c) Garba�e Grinders - Construction. Garbage grindere shall be
so conatructed that there are no areas in the machine where food wastes
caa accumulate and adequate clean-outs shall be provided and so located
that the waste line eonnected to the grinder can be cleaned.
36CTION 29. Holdin�C Temperaturee.
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d.. a.
(a) Readily Perishable Food. All raadily periahable products,
except duriag necsssary periods of preparation and aervice, shall be
Icept at or belo�+ 40 degrees Fahrenheit during etorage, transportation
and dieplay; provided, hovever, if auch readily perishable producta
after being cooked are not iamediately refrigerated to 40 degrees or
lesa Fahrenheit, auch food ehall be kept at or above 150 degreea Fahrenheii.
(b) Cream Filled and Custard Filled Pastriea. Cream filled and
custard fillad pastrfed shall be kept at a temperature of 40 degrees
Fahrenheit or below or at or above 150 degreee Fahranheit during periods
of storage, tranaportation and display. Fillinge ehell be refrigerated
at or below 40 degreea Fahrenheit at all times, prior to the filling
operation; provided, ho�+ever, that fiilinge need not De refrigerated
if they are kept above 150 degreee Fahrenheit after cooking and until
placed iato the shell. .
Cc) Froaen Food. Froaen fooda ahall be kept at or below 0 degreea
lahrenheit, except when being thaved or prepared for nse. Frosen fooda
shall be tha�aed in a refrigeratoc at a temperature of 40 degrees Fahrenheit
or leas. No peraon ahall thaw froaen foods by immersion in water.
SSCITON 30. Wholesomeneee, All food in all food establishmenta ahall
be clsan, xholssome, Pree from apoilage, adulaterations, and miebranding
and ahall be pcepared, procesaed, handled, packaged, transported and
etored so as to be protected from contamiaation and epoilage and ahall
be safe for human cons�option. No home prepared foode ahall be kept
or uaed in any food saLabliahoent.
SSCTION 31. Dairy Products. Kilk and gluid oilk producta ahall be
aerved Lo Yhe coaeumer in the individual unopeaed original containers
in which they were received from the diatributor, or served from a
bulk container equipped with a aanitary di�pensing device; provided.
however, that cream, whipped cream, or half and half may be poured
from an opened original container for use or service on the premiaes,
provided Lurther that milk served at hoepitals and inatitutions may be
aerviced from one quart or two quart containers packaged at a milk
p1anL, and mixed milk drinka requiring leas than one ha1P pint of milk
maq be poured froa one quart or tvo qaarL containern packaged at a milk
plant. The dipping or ladling of milk ia prohlbited, except for
immcdiate cooking purpoeea, provided f�rther that-this asetion ahall
not apply to manufacturing or Qroceasiag food establiahments which
make no salea at retail nor direct sales to consumere.
3BCTi0N 32. Food 3ou�cea, No food shall be stored, prepared,
manufactured, procesaed, w[apped, canned, packe�, bottled, tranapoTted.
dietributed, eold or offered for eale, or served in any way, with or
without charge within the City of Fridley, if such food has been obtained
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ORDINANCE N0. 372 (Contfnued)
fros s-leod eetabliet�sent �.+£thin or vithont the limits oE the City �fiich
do not meet the raquitementa of thia ordinance.
3HCIRON 33. 3hellfish. No person ahall have oc keep in any food eatab-
liahment any oyetere, clams, muascls, or other shellfish from a sourca
which haa not bsan approved by the Minnesota State Soard of Health or,
if the saurce is outaide oP the atate, from a shipper vhosa name ia not
on the current list of State Certified Shippere fsaued by the Public
Health Service and auch approval shall be evidenced by official stamp
on the container. Shucked shellfieh shall be kept in the original
container until uaed. Oysters, clams, mussel8 and other shellfish, iF
served in the ahell, muat be served in the original shell.
SSCTION 34. Mest and Poultry Sourcee. All meat and wcat products and
all poultry and poultry mnat producis receiv�ed, kept or ueed in anq manner
in any food eatablishment shall be officially iientified as having baen
inspected for wholeeomeneaa under the aupervision of a licensed veterinarian,
the Minnesota State Board of Health, or the Fridley Board of Health, and
any auch products upon which any such official idantiPication ia loet bq
reason of the proceasing thereof shall be identified by Lhe name and
location of the procesaor thereon.
SBCTiON 35. Tranaportation, Storat�e, Display aad Servin� of Food,
(a) General Reouirements for Food Protection. After delivary and
vhile being stored, prepared, diaplayed, aerved. or aold in food estab-
lis6menta, tran�ported between euch estaDliehoents, all foods ahall be
protacted againat contamination from work aurfaces which are not clean.
uteasils vhich have not been given bactericidal treatment, unnaceasary
handling, Plooding by sewage or drainage, cougha, eneezea, overhead leakaga�
dnst, flies, insects, rodents and other varmin, or any other source of
contamination. .
(b) Praita and Ye=atablss. All fruiis.and vegetablee shall be
raehed thoroughly betore being used.
.. (c) Poultry and Pork. Roast poaltry, including stufPing. shell
be heated to a minimus temperature of 165 dngrees Fahranhait throughout,
aith no intnrruption oP the initial roasting process. Pprk and pctrk
products which have not been specially treated to destroy trichinae
shall be thoroughly cooked to heat all parte of the meat to at least
137 degreea Pahrenheit. Large thick cuts of potk or pork producta
ehall ba cooked at boiling temperature or baked at oven temperatura
of aot leae thaa 350 degreea Fahteaheit Por at Leaet 30 minutea per
pound.
(d) Rsadily Yarishabla Pood. Eeadily parishable fooda which are
to De served nithout futtl�sr cooking, such as, but not limited to,
potato aalai, egg aalad, and chicken aalad, shall be prepared on surfaces
or in containera. vith uiansiis which are cleaa, all of vhich have been
aubjected to bactericidal taeatment.
(e) Hand Care. All fooda ahall be prepared rith a minimum of
manual contact and all persona handling auch food shall have hands which
are clean and Eree from cuts, soree, and bandages.
(f) Protection o! Food. During storage, fooda not aubject to
lurther washing or cookiag before eerving, and ready-to-eat fooda ahall
be Frrapped, kept ia closed or coverad coatainare, or kept in euch a
mannar aa to be protected against contacaination.
(g) Container Care. Food conteinera that ars or eay ba pleeed
on work tablea, work surfaces, or refrigarator shelves, ahall be atotrod
above the floor, on clean raeka, hooks, or other clean surfaces.
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OBDI1tANC6 110. 372 (Contiausd)
. .. . .. _ . ' _ . � - � 99
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(h) Moiat StoraA� Areaa. Food atored in rooma which an balow
eireet level, aubject to flooding from aewage backflma, or aubject to
wetting from mopping or other cauees, ahall be kept on devices or shelvea
at 12 inchea above the floor ao arranged tdat the underneath area can be
readily cleaned.
(i) S�orttaabord and Buffet 9ervics. All food on diaplay including
but not limitad to amorgaaborda ead buPFet �ervice in anq food eatablieh-
meat ahail eomply irfth all nqeirsments of this ordinance.
(j) Coe�nter Guards, A]1 uapacked or uneaclosed food on display ahall
be protect�d by countar guards or covsrs so deaignad as to interaect a
direct line bet�oesn the cuatomere mouth and tlu food.
(k) Impleaente for Certain Foods. All employeea and cuetomera at
sslf service shall use tongs, forka, apooas, picka, spatulaa, acoops,
or other auitable isplsmants in serving butter, cnbed or eraeked ice,
cake, pie, bread, rolls, sliced meats, pickles, olfaues, relisirs. and
auch fooda shall noi be touched by hand. 3ug$r shall be eerved in
cLoaed dispensers or in.tndioidual pacicages. Creaa in open pftchere,
and picklcs and reliahas in open traye shall not be permitted unleaa
the entire contents ara nsed or diacarded at or aftar each serving.
(1) Packaaed Fooda. Food which ia wcapped or served in elosad
containers or paekages, tuch as bui not lisited to sugar, aqrup, aad
condimente, may bs reterved. No ua�rrapped food that haa been once
served to a customer and no wrapped food on rhich the �+rapper has beeu
broken shall be aerved to another cuatomer or tdereafter used in the
preparation of food.
� (m) Protaction in '1�amportrEtao. YT�s requirasente for tnmpnratnre,
for the atorage, for the diaplay, and !or the general protection againat
contamination as contained in this ordinanee shal! apply in the traneporting
of food from a food establiaiiment or other location to another food
, establishment or other location for delivery service or catnring operation.
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SBCTION 36. Cleanlineas
<a) HandvashinA. All.psraeas sa6a�d ie foed �atablish�ae!
operation shall acrub hands and aims betorn etarting work, and ahall
wash hands during work hours after each relief period and after using
the toilet room. The handa of all auch pereoas shall be kept clean while
angaged in handliag food, utensils or equipment and they shall keep their
fingernails cloealy and neatly triamed.
(b) ClothinK. The outar garoents of all petsons engagnd in
handling food, eqnipment or utenails sl�all be clean and etiall be .
used for no ot6er purpose than duty in the Eood eatabliahment.
Hair nets shell ba Worn by all famala food preparation peraonnel.
All male peraonnsl ahall wsar cape or other hair reatraints. All
food serving end dish, oc utensil, or cleansing equipment pereonnel
shall wear hair nQts, capa or othar hair netrainta.
(c) Tobacco. 1Le uae of tobacco in any form py person engage8
in food eatabliehmept operation shall be prohibited at all times in
roona,in Which food is prepared or stored, and ia rooms in which food"
ia served.
(�) Sxpectoratin�. Ib personr=�Aa33;;expectorate in any soo� ia a
lood eetabliaHment wdere Pood ia atored, prepared or servad.
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OHDIl1AliCS 11D. 372 (Contittuad)
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(e) Other Practicea. No persa►a shall perEorm anq act or engaga
in any practice which may contaminate food, equipoent or utensils.
Clean apoona, knives, and Eorka shall be picked up or touched only by
their handles. Clean cups, glasses, and bovls, ahall be handled without
fingers or thumbs contacting the inside aurfaces or surfaces which come
into contact aith the mouth. A apoon or other utensil, once uaed for
tasting of Eoods ahall be cleaned and sabjected to bactaricidal treat-
ment prior to reuse Cor any purpoae. No peraon ahall remove eoiled
dishes by placiag fingers in glasses or cups, or by picking up utensils
by soiled aurfacea instead of handlea. No persons shall scratch ttte
head, pinch faca piaplea, pick the nose, mouth, with the fingere or
pencil, sneeze or cough without waehing the handa iemediate2y thereaftet
and bafore continuing or retnrning to work.
SBCTLON 37. Health and Diaease ConLrol. No peraoa ahile affected
with any diaease in a conmunieable form, or while a carrier of auch
disease, or while afflicted with boils, infected vounds, aores, a
cough or a cold shall aork in food preparatioa ot serving areas of
a food establishment and no owner or operator of a food establishment
shall employ in such an area any person knorm or suapected of being
affected with any such diaease or condition. If the manager, �wner
or operator of the establisdsent auapecta that any employee has conti'acttd
any disease ia a comiunicabls fora or has become a carrier of such di�ease,
he shall aotify the Baforcing Officer io�ediately.
3SCTI0l� 38. Dresaiag &oona and Lockera.
(a) 3eparate Booms Provided. Dressing Tooy , separate for aea
and women, ahall be provided in all food establi�hmenta vliere eea�loyeei
change clothing within the establisl�ent, and euch dressing rooms ahall
be located outside of food preparation, storage aad aetving areas, and
utenail or aquipment srashing and storage areae.
(D) Lxkere Prozided. Lockera for personal belonginga of employees
shall be providad vithin dresaing rooma or in areas onteide of the food
preparation, serving, utensil and aquipuent vashing and storage areas.
Persoaai belongings including, but not limitad to coata and other clothins
ahall be atored ia auch lockere and ahall not be stored with food, utenails
or equipment. Dressing roams and locicers ahall be kept neat and clean.
3SCTLON 39. Insect and Rodent Coatrol.
Ca) Insecta and Rodeota Prohibited. Ib peraon<ihall allow or psi7it
Yhe entrance, breeding or presence of rodenta or insacta including, but
oot lfmited to mice, rata, flias and roaches ia any food eatablist�ment.
(b) Bequirements for Inaect and Bodent Control. Stored foods shsll
be ptoteeted against insact or rodent iafestation by covering, wcapping
or by squallq ePfectiva methods. Rodenticidea and insecticidea ahall not
be pezmittad to come into coatact with food, food contact surfaces, utensils
or equipment. No area ahall be constructed in a manner which provides or
is likely to provide harborage and breeding placea for rodants and inaects.
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(Ci xeauirementa Por Inaeaticidee and Rodeniicidet. All insacticides
shall be in coatai�ra vhich are clearlq labelad ao that the contents caa
be easily identified, and ahall be kapt in a roao, cabinet or area '
separated from food, utensil and equipaent, and ehall not be used ahere
food, utensils, equipment. or amploqees' clothing are exposed to the epray.
the eplashing, the dustiag or the settling of snch substances.
SBCI�ON 40. Houeekeeping.
(a) lCeat Clean. All parts of all Eood eatablist�menta both ineide
and ovt, shall be kept oeat, free oF gar�sage, weeds, refuae, rubbiah,
waste paper, debria and litter.
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ORDINANCE N0. 372 (Continued)
SECTION 40. Housekeeping (Continued)
(b) Dusting and Cleaning. Dustless methods of floor and wall clean-
ing shall be used, or dust arresting, sweeping compounds, and push brooms
sha11 be employed, and a11 such cleaning except emergency cleaning, sha11
be done during those periods when the least amount of food is exposed, such
as after closing or between meals.
(c) Use as Living Quarters. No person sha11 use any area in any
food establishment as Living or sleeping quarters. All openings between
living or sleeping quarters and a food establishment shall be equipped with
self-closing solid doors which shall not be allowed to stand open.
(d) Laundry Bags and Receptacles. Non-absorbent receptacles of
washable laundry bags, laundered between every two uses, shall be provided
for use for soiled linens, coats, trousers, dresses and aprons, which shall
�� be kept therein until removed for laundering. . .
(e) Animals and Fowls Prohibited. Except for guide dogs accompanying
blind persons on food service areas, no fowl or animal shall be allowed in
any food establishment.
SECTION 41. Vending Machines. Each vending machine licensed under this
ordinance shall be constructed and maintained as follows:
(a) Each machine shall be filled only with wholesome ingredients
which have been manufactured and packaged under sanitary conditions and
transported to the machine in sanitary containers or vehicles.
(b) The owner or operator of all such vending machines shall, when-
ever requested, assist the Enforcing Officer in making inspections of the
' interior of the machine. Inspections of a11 machines shall be available
to the Enforcing Officer at all times, and the key or keys necessary to
gain access to such machines for the purpose of making an inspection shall
� be deposited with the City Board of Health for inspection purposes.
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(c) Every licensee shall keep and maintain each vending machine in
a clean and wholesome and sanitary condition at all times.
(d) Each meeting must be so designed as to protect against infestation
of insects, vermin, rodents, and to protect against the entrance of dust,
dirt, rain, overhead leakage, or other sources of contamination, and shall
be so constructed and operated as not to create a rodent harborage, and
the surroundings shall be so maintained so as not to create an unsanitary
and unsightly condition.
(e) Each machine shall be so designed that it may be readily cleaned
The walls, floor, ceiling, covers, lids and other physical features shall
be of such construction as to withstand repeated cleaning. .
(f) A11 conveyors, belts, chutes, racks, slides, and tubing shall
be of such construction as to be readily cleaned in place or removable
for cleaning operation. Those parts of each vending machine which come
in direct contact with food, such as receptacles, pipes, valves, and so
forth, shall be of smooth construction, free of breaks, corrosion, open
seams, cracks, or chips; shall be readily removable for cleaning and
inspection or shall be easily cleaned in place; shall be non-toxic in
themselves or in combination with food that may come in contact with such
equipment and shall be thoroughly washed and sanitized.
(g) Each vending machine shall be so constructed that it may be
opened and all parts thereof made available for inspection purposes by
the Enforcing Officer.
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ORDINANCE N0. 372 (Continued)
(h) Each vending machine that vends a cup to receive food from
such machine shall have the dispensing opening protected from dust and
insect infestation by means of a manual or mechanical opening device.
(i) The temperature in all vending machines which are dispensing
perishable unfrozen food shall be maintained at all times at not warmer
than 40 degrees Fahrenheit nor colder than one degree above freezing
temperature. Where frozen fresh food is being vended, such temperature
shall be maintained at 0 degrees Pahrenheit or colder at all times.
If required by the Enforcing Officer by notice in writing, an automatic
temperature recording�device shall be installed and maintained for each
such machine; the charts of the recording device shall be preserved, and
dated, and delivered to the Enforeing Officer at least once each 30 days
period or as requested by him.
(j) Each vending machine which dispenses perishable food shall be
equipped with a mechanical device so integrated with the dispensing
mechanism that no perishable food can be obtained from such vending
machine after the temperature in the vending machine sh211 rise above
45 degrees Fahrenheit, Likewise, any vending machine dispensing frozen
food shall be so equipped that no food can be obtained therefrom after
said temperature rises above 5 degrees Fahrenheit; and all such machines
shall be so equipped as to return the coin or coins to the prospective
purchaser if no food is dispensed for any reason when a coin is inserted.
No food in a machine where the temperature has exceeded the maximum or
minimum above specified shall thereafter be made available for sale from
the machine unless inspected and approved by the Enforcing Officer as safe
fos human consumption. The provisions of this subsection shall not be
applicable to any vending machine which dispenses only ice cream or
carbonated soft drinks.
(k) Each vending machine shall have posted thereon a label or sign
stating the name, address and telephone number of the person responsible
for its operation.
SECTION 42. Miscellaneous Enforcement Provisions.
(a) Procedure When Infection is Established. When it has been
determined by a licensed physician that a food establishment owner or
employee is a carrier of disease, the Enforcing Officer is authorized
� to require any or all of the following;
(1) The immediate exclusion of such person from all food
establishments.
(2) The transfer of the services of such person to an area
of food establishment where there will be no danger of
transmitting disease.
: (3) Adequate medical examination of such persons and their
associates, with such laboratory examinations as may
be indicated.
(4j The immediate suspension of the license of the food
establishment until, in the opinion of the Enforcing
Officer, no further danger of outbreak of disease exists.
(b) Industry Self-Inspection. Every food establishment shall
arrange for a program of sanitation self-inspection conducted by the
owner, manager, sanitation supervisor, or an agent. Such inspections
shall be kept on file for review by the Enforcing Officer.
(c) Construction - P1an Review. All persons who hereafter construct,
extensively remodel or convert buildings or facilities for use as food
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ORDINANCE N0. 372 (Continued)
SECTION 42. Miscellaneous Enforcement Provisions (Cvntinued)
(c) Continued
� establishments, shall conform and compiy in their construction, exection
, � or alteration wich the requirements of this ordinance�. Plans and speci-
fications for such construction, remodeling or alteration which show layout,
arrangement and plumbing and construction materials or work areas, and
location, size and type of equipment and facilities, shall be filed by
the owner in the office of the Enforcing Officer. The Building Official
shall not issue a building permit for a food establishment or remodeling
or alteration permit for such establishment until such permit shall have
the approval of the Department of Health endorsed thereon.
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(d) Inspections, Interference with Enforcing Officer. The Enforcing
Officer or his deputy shall, after proper identification, have the right
at all reasonable times to enter upon premises Licensed under this ordinance
and to inspect any food establishment, shop or vehicle required to be
Licensed under this ordinance. No person shall interfere with or hinder
any Enforcing Officer in the performance of his duties, or to refuse to
permit the Enforcing Officer to make such inspection.� �.
SECTION 43. Procedure for Violation and Grace Period.
(a) Except as herein excepted any licensee who violates any provision
of this ordinance may in addition to the usual penalties, have'his license
revoked.
(b) The procedure for revoking any license graated under this
ordinance shall be as follows:
(1) Whenever the Enforcing Officer discovers a violation of
any provision of this ordinance, he shall notify the
operator concerned and the City Planager, City Council
and Board of Health. Such notice shall (1) describe
the condition found and state which section of this
ordinance is violated by such condition; (2) provide
�� a specific and reasonable period of time for the correction
of the condition; and (3) state that an opportunity for a
hearing before the City Council will be provided if a
written request for such a hearing is filed with the Fridley
Board of Health within ten days of receipt of the notice.
Such a hearing may be held upon five days notice by mail
(certified) after receipt of a written request for a
hearing. The Enforcing Officer shall advise the operator
that if no timely request is made the City Council may
suspend or revoke the operator's license.
(2) Following a hearing the City Council may vote to suspend
or revoke any operator's license. The decision of the
City Council sha11 be recorded.
(c) Grace Period for Existing Licensed Structures and Operators.
. As to operators presently licensed, who are hereafter to be governed by
. this ordinance, a one year grace period is granted for alterations
, � necessary to conform, presently licensed structures to this ordinance.
The grace period is hereby granted in order that presently licensed
operators within the City of Fridley will not be unduly burdened with
� immediate cost and disruption to their businesses in order to conform
their premises to this ordinance. Therefore, the grace period appLies
to those sections of this ordinance which wouLd require major structural
changes rather than conformance to sanitary conditions.
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ORDINANCE N0. 372 (Continued)
Included are the foliowing sections and any othera which might reasonably
be found to fit within the category:
Section 10 (b), (d), and (e)
- Section 11 -
Section 14 (b) , (c) , (d) , (e) , (f) , (g) , (h) , (i)
Section 15 (b), (f)
Section 16 (b), (d) •
Section 18 (a)
Section 19 (c), (f), (g)
Section 20
Section 26 (a), (b), (c), (d), (e), (f)
Section 38
SECTION 44. Penalty. A violation of any provision of this ordinance is
a misdemeanor. Regardless of suspension or revocation of any license, any
person convicted of violating any provision of this ordinance shall be
subject to a penalty of a fine of not exceeding $100.00 or imprisonment
in the City or County Jail for a period of not exceeding 90 days, with
costs of prosecution in case of either fine or imprisonment.
SECTION 45. Separability. Should any section, paragraph, subdivisioa,
clause or other provision of this ordinance be declared by a court of
competent jurisdiction to be invalid, such decision shall not affect the
validity of the ordinance as a whole nor of any part thereof other than
the part so declared to be invalid.
SECTION 46. Repeal. Ordinance Nos. 16 of the City are hereby
repealed upon the date this ordinance becomes effective, but such repeal
sha11 have no effect on any proceedings taken thereunder by the City and
pending such date, but such proceedings may be continued under said
ordinance.
� SECTION 47. Effective Date
This ordinance shall become effective
PASSED BY THE CITY COUNCIL OF THE CITY OF FRIDLEY, THIS STH DAY OF
SEPTEMBER, 1967.
. . . . _.. . A �� Iwy ..
YOR - JACK . KIRKHAM
ATTEST:
�.� � �
w .I�w �
CITY�CL RK - PIARVIN C. RL'�NSELL
First Reading: August 21, 1967
Second Reading; September 5, 1967
Publish: September 15, 1967
Repealed by Ordinance #403
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