§ 17-27. Cleaning and sterilization of utensils.  


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  • (a)

    It shall be unlawful for any person to use any glass, cup, spoon, knife, fork or other utensil in the public sale or dispensing of liquids, beverages, drinks, food or other refreshments for consumption in or about the place of sale or dispensing, unless the same is first thoroughly cleaned and sterilized by means of steam, boiling water or approved chemicals. This requirement shall not apply to sanitary one-service utensils, made for one service only.

    (b)

    If steam is used as the method of sterilization, utensils must be exposed, for at least fifteen (15) minutes, to at least one hundred seventy (170) degrees Fahrenheit, or for at least five (5) minutes at two hundred (200) degrees Fahrenheit, in a steam cabinet. If boiling water is used, the utensils shall be submerged in water at one hundred seventy (170) degrees Fahrenheit or more, for at least two (2) minutes. If chemicals are used, the utensils shall be submerged in an approved solution for at least two (2) minutes.

    (c)

    Adequate facilities shall be maintained for the washing, rinsing and sterilization of all utensils used in the preparation, handling and serving of food and beverages at a food establishment. The following is considered the minimum equipment for washing, rinsing and sterilizing such utensils: Adequate facilities for heating water for cleaning and stationary wash and rinse vats of not less than three (3) compartments. An approved mechanical dishwashing machine may be used in lieu of a three-compartment sink. Where a dishwashing machine is used, adequate sinks shall be provided for pots and pans. The use of drying cloths or towels for eating utensils is prohibited.

    (Ord. No. 117, § 14; Code 1961, § 18-14)

(Ord. No. 117, § 14; Code 1961, § 18-14)