Ord 235 12/14/1916 ` P r
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AN ORDINANCE i11+;GUL:-" LING TILL] r tPL2A "TI-)N Ai4D SALE OF ROOD
P7MDUCTS IN RESTUAR LHITS, CAFES 11i.1 D
D'RLIJJT�'S E11
r SECTION 1. I11,0 person, '�irm, association,
or corporation with he limits o f the City of lichita l+alls,
shall engage in the occupation of conducting any restuarants,
cafes, delicatessen, or other similar business ,jithout hav-
ing first applied for and obtained a permit so to do, from the
Food Inspector of the City of ,ffichita Falls, 'Texas. The
permit nur'ber shall be conspicuously posted in every such place
of busi ness.
S:�CTION No person shall sell or keep for
sole any prepared food, cooked or uncooked, or any drinks in-
tended for imr_iediate consumption, from any street, alley, or
public place, or from any sidewalk, open door, or �rindow, un-
less such person secure a permit from the Bcard of Health to
conduct the business of selling such food or drinks by register-
ing his name and business address with the Board of Health, con-
formable to the conditions named in such permit.
SECTION 3. Sanitary conditions in hotels, res-
turants, lunch stands and boardi.ri hoses, kitchens, and dining
rooms for the enforcement by the Food Inspector, are declared
to exist only; when the floors are clean and free from liter
and accumulated dirt; when the side-walls and ceilings are free
from cobwebs and accumulated dirt; when the counters, tables,
shelves, and sinks, drains, bins, and cabinets are clean; when
refrigerators, ice boxes and cold storage rooms are free from
foul and unpleasant odors, mold, or slime ; when the doors add
windows are properly screened; when dining rooms and kitchens
are well lighted and ventilated.
SECTION 4. Dishes, tabelware , and kitchen uten-
sils roust be washed and rinsed in clean scalding water after- us-
ing; food served to custo-mere and then returned to the kitchen
or serving Loom must not be served again. All garbage must
be removed daily. Back rooms, back yards, and cellars must
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be kept clean and free from rubbish and ashes. Cellars, unless
properly ar�anged, well lighted and ventilated, and free from
moisture, must not be be used for storage of prepared food
unless such foods are in Mass or other air-tight containers.
Spittoons must not be placed in any dining raom.or other place
"011 food is served. later-closets mmst not be _located in or
immediately in connection Frith rooms used for ;xeparing or star-
ingfood.
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SECTION 5. It shall be/further duty of the
Food Inspector, or his assistants, to enter and examine all res-
tuarants as to the sanitary condition of the same. It ahall
be the duty of said inspector, or assistants, to see that d- 1
restuaraits are properly screened for protection from flies.
All restuarants shall keept their utensils in a clean and sanitary
condition. All refrigerators must be cleaned and scrubbed at
least once a week or oftener if so directed by the Food Inspector
or his assistants. The malls, ceilings, and floors shall be
kept clean and sanitary at all times. All garbage shall im-
mediately be placed in covered cans so that flies will not be
drawn thereto. The employes of all restuarants shall dress in
material tha easily washed. They shal _, keep their hands clean
at all times. No person affected with tuberculosis or any con-
tagious or infectious disease shall be employed in any restuarant .
SECTION 6. Gas ranges, cook stoves, and all de-
vices and utensils employed in cooking; or preparing food must be
clean. refrigerators and ice boxes must be drained and hapt clean
and free from offensive odors . `l
SECTION 7. ho sleeping rooms , ^ratter-closets,
privy vaults, urinals, ash pits, or coal bins shall be within the
rooms or apartments used for the preparation of foods and cooking
of food der its storage, nor shall they communicate directly with
any such room.
SECTION 8. The ward "restuarant" as used in these
regualtions steal be held to include all hotels and eating houses
If every description.
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SECTION 9. No wearing apparel, boots, shoes,
or other gearing effects, not being worn, shall be kept in
any kitchen, and a suitable place, separate from such kitchen
shall be provided for their retention; and there the number
of persons employed in the preparation of food in any man-
ner exceeds in number four, tire-- shall be provided a._svitable
dressing room in which to change their clothing.
SECTION 10. All restuarants shall maintain for
the use of cooks, helpers, and othere engaged in the preparation
and cooking of food, cuspidors, ample and sanitary toilet fac-
ilities for each sex, and washing; facilities, wi th towels an d
soap, to enable those so employed to keep t!-ieir viands and pur-
song clean.
SECTION 11. 1io ,erson shall work or be employed
in e about a res tuarant or kitchen, during the time a case of
infectious or contagious disease exists at the place where he or
she resides, not thereafter until the quarantine has been removed
and the, premises disinfected. to )arson shall be emploved
in or a b_ ut any such glace at whose home there is a case of tub-
erculosis of: the lungs, without such persons first obtain a per-
wit in writing from the Board of Health and they shall not
grant such permit unless they s all be satisfied 'that all per-
cautions leave been taken so that no infection shall result
tharefrom.
SECTION 12. No person suffering from tuberculosis
opthalmia, or any infectious or contagious disease, externally
visible or not, or anir skin disease, shall be employed in or about
any part of a resutatant, or kitchen, or handle any foods stuff
or products.
SECTION 13. No er.nploye in any way connected with
or
the handling, cookie /preparing of any food stuffs or pro-
ducts in any restuarnant, or kitchen, shall engage in his work
or his particular duty following a visit to a water-closet,
urinal, or toilet toom, withou6 first thoroughly cleansing his
or,hands.
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SECTION 14. AU restuarants shall provide in
places where food stuffs are kept, )repa-red, cooked or served to
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customers, full protection from dust, dirt, flies, and ver-
min by glass cac3es, wire screens, and other modern methods,
and shall cause the abatement and destruction of vermin and �
flies wriereever found. All canned or preserved goods must be
removed from the original package when opened.
IjC-'IOh 15. All restuarants and kitchens must
be kept clean and wholesome at all times, and precautions taken
to prevent nuisances from the dissemination of odors, and smells
andl smoke from cooking, rnust be disposed of, if necessary by
air shafts, fans, forced air, or other modern and approved methods.
SECTIN 16. Iao live fowls or animals of any des-
cription shall be kept on any premises or,,.,kitche where food
stuffs are kept or handled,
S �C IOId 17. The yard and premises occupied by
a Mace of business, as described herein, shall be well drained
and all back rooms, sheds, or yards, or other places con-lected
by an opening with sued place of business shall at all times be
kept in a clean and sanitary condition, free from filth, refuse,
garbage, trash and rubbish.
SAL