Ordinance 4136 - Laserfiche WebLink

(f) All equipment for the preparation or storage of meat and of fish and containers for unpackaged moist foods shall be constructed of materials that are smooth, impervious, easily cleanable, resistant to wear, denting, bucking, pitting, chip- ping and crazing, and that will withstand penetration by vermin and the corrosial action of foods or cleaning compound . Wood cutting boards shall be of hard maple or better . (g) All food units shall be built a minimum of six inches off the floor or shall be placed or installed to the floor to prevent penetration of vermin and harborage of filth. If kick plates are provided, they shall be built so that they can be readily removed or opened to permit access to the space be- neath the unit for inspection, servicing and cleaning. The space between adjoining units shall be completely sealed against en- trance of food or debris or there shall be space between units of not less than eight inches . The material used to close seams shall bond to the metal so that it will not crack or chip off. Legs and feet of food units and sinks shall be sufficiently rigid to provide support with a minimum of cross bracing, and so fast- ened to the body of the equipment and so shaped at floor contacts as to prevent the accumulation of dirt and harborage of vermin . All hollow sections shall be sealed. (h) No live poultry shall be kept in any room in which meat or fish is prepared, stored, sold or offered for sale . (i) The erection of refrigerators in basements for the purpose of storing meat and fish may be allowed with a written permit from the health officers, but no such permit shall be issued unless proper sanitary conditions can be maintained, and such basement is provided with a concrete floor so laid as to readily drain to trapped and ventilated sewer, pursuant to the provisions of the plumbing code of the City of Everett . (j) Each retail meat and fish shop constructed and any refrigerator or cooling room installed within a retail meat and fish shop after the effective date of this chapter shall conform to the following minimum specifications, namely forty- eight square feet of floor space with no less than seven feet overhead clearance and a door six feet in height, so constructed as to be capable of maintaining a temperature therein at not to exceed forty degrees above zero Fahrenheit and be of cleanable construction. An existing retail meat and fish shop at the time of the passage of this chapter must be equipped with a refrigera- tor or cooler capable of maintaining the temperature of forty degrees above zero Fahrenheit and of a size to provide sanitary storage of meat and fish products stored therein and be of clean- able construction. This requirement shall not apply where pre- packaged meat and fish alone are sold or where meats and fish prepared in a licensed establishment elsewhere are sold, nor shall the same apply when selling meats and fish prepared by another establishment holding a valid permit. (k) Every wholesale meat and fish shop hereinafter established shall contain a refrigerator or cooling room contain- ing a minimum of one hundred twenty square feet of floor space, with an eight foot overhead clearance and door six feet in height so constructed as to be capable of maintaining a temperature of not to exceed forty degrees above zero Fahrenheit; floors, walls, ceiling, partitions, posts, doors and other structural parts must be of such material, construction and finish as to be susceptible -3-