§ 50-170. Lavatory facilities.

(a)

Installation. Lavatory facilities in a food service establishment shall be installed according to the following:

(1)

Lavatories shall be at least the number required by law, shall be installed according to law and shall be located to permit convenient use by all employees in food preparation areas and utensil-washing areas.

(2)

Lavatories shall be accessible to employees at all times.

(3)

Lavatories shall also be located in or immediately adjacent to toilet rooms or vestibules. Sinks used for food preparation or for washing equipment or utensils shall not be used for handwashing.

(b)

Faucets. Each lavatory shall be provided with cold running water.

(c)

Supplies. A supply of handcleaning soap or detergent shall be available at each lavatory. A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory. Common towels are prohibited. If disposable towels are used, easily cleanable waste receptacles shall be conveniently located near the handwashing facilities.

(d)

Maintenance. Lavatories, soap dispensers, hand-drying devices and all related fixtures shall be kept clean and in good repair.

(Code 1970, § 11-94; Ord. No. 80-24, §§ 6.17—6.20, 9-23-80)