§ 260.090. Sanitation Requirements.

Latest version.

A.
All food-contact surfaces of equipment shall be thoroughly cleaned after each operation. All food-contact surfaces of equipment used in the preparation, service, display or storage of potentially hazardous food shall be thoroughly cleaned and sanitized prior to each use. Non-food-contact surfaces of equipment shall be cleaned at such intervals as to keep them in a clean and sanitary condition.

B.
All food-contact surfaces of equipment shall be so stored and handled as to be protected from contamination.

C.
All single-service articles shall be stored, handled and dispensed in a sanitary manner, and shall be used only once.

R.O. 1996 § 260.090; CC 1968 § 9-9; Ord. No. 1042 § D, 8-20-1979

                    
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