Ordinance 3925 - Laserfiche WebLink

minimum pitch of 1/8 inch per foot and drainage shall be so directed as to prevent it from sagging. Corrugation of drainboards shall not be less than 3/32 inch deep. (e) Every meat establishment shall provide artificial refrigeration counters or coolers maintaining a temperature therein of not to exceed forty degrees (4+00) above zero Fahrenheit temperature, and all meat and fish shall be kept inside refrigerators approved by the Health Officer. Refrigeration counters or display cases shall have sliding doors which are removable. Hinged or pivoted type doors need not be removable when designed so that thorough cleaning may be effected. All bottom door tracks and guides for doors shall be built in such manner as to minimize the collection of food particles and other foreign matter, and be shallow and wide enough to be easily cleanable. Refrigerant coils installed must be either (1) finless types, located where easy and thorough brush cleaning can be carried out; or (2) blower or fin type evaporators which shall be enclosed in a housing to protect them against spillage of food and to protect food against condensate. Intermediate shelves in refrigerator cases are to be open type and removable. (f) All equipment for the preparation or storage of meat and of fish and containers for unpackaged moist food shall be constructed of materials that are smooth, impervious, easily cleanable, resistant to wear, denting, bucking, pitting, chipping 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 beneath the unit for inspection, servicing and cleaning. The space between adjoining units shall be completely sealed against entrance 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 fastened 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 Officer, 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 or this ordinance shall conform to the following minimum specifications, namely: Forty-eight (48) square feet of floor space with no less than seven (7) foot overhead clearance and a door six (6) feet in height, so constructed as to be capable of maintaining a temperature therein at not to