Every food-processing establishment, food market, and food service establishment,
except duly licensed trucks or wagons in which prepackaged food is displayed for sale,
shall be provided with adequate, conveniently located hand-washing facilities for
its employees, including a lavatory or lavatories equipped with hot and cold running
water, soap, and approved individual sanitary towels or other approved hand-drying
devices. Lavatories shall be located within all toilet rooms. In all establishments
lavatories shall also be located within the area where food is being prepared. Lavatories
shall be adequate in size and number and shall be so located as to permit convenient
and expeditious use by all employees. Lavatory facilities shall be separate from those
sinks used for equipment washing and shall be used exclusively for handwashing. The
lavatory basin in a mobile unit must have minimum interior dimensions of nine by nine
inches in width and five inches depth.
(Ord. No. 550, § 20, 9-8-75)
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