§ 50-188. Cleanliness.

(a)

Generally. Cleaning of floors and walls in a food service establishment, except emergency cleaning of floors, shall be done during periods when the least amount of food is exposed, such as after closing or between meals. Floors, mats, duckboards, walls, ceilings and attached equipment and decorative materials shall be kept clean. Only dustless methods of cleaning floors and walls shall be used, such as vacuum cleaning, wet cleaning or the use of dust-arresting sweeping compounds with brooms.

(b)

Utility sink or cleaning facility. In new or extensively remodeled establishments, at least one utility sink or curbed cleaning facility with a floor drain shall be provided and used for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mopwater or similar liquid wastes. The use of lavatories, utensil-washing or equipment-washing or food preparation sinks for this purpose is prohibited.

(Code 1970, § 11-104; Ord. No. 80-24, §§ 7.14, 7.15, 9-23-80)