§ 6:609. Regulations for eating and drinking establishments.

(a)

Establishments serving food or drink for consumption within an enclosed area of the establishment shall, in addition to the other provisions of this chapter, comply with the following regulations:

(1)

In accordance with the applicable provisions of the building code, adequate light and ventilation shall be provided in all food and drink preparation areas. If hoods are installed over stoves, grills, fryers, or similar equipment, they shall be equipped with exhaust fans and be designed so as to protect foods from contamination and to convey grease and other condensates to the outside.

(2)

Ready-to-eat food or drink displayed for service shall be protected from coughing, sneezing and other droplet contamination by properly constructed "counter service guards" or similar protective devices.

(3)

All ready-to-eat foods or drink shall be kept covered or otherwise protected at all times. Such foods shall be stored separately from raw or unprepared foods.

(4)

Patrons shall not be served in the food preparation or storage areas, and such areas shall be kept clean and uncluttered.

(5)

An adequate number of sinks or other receptacles of sufficient size shall be installed in the food or drink preparation area to properly wash and sanitize utensils, for handwashing, washing and preparing vegetables, and disposing of wastes. This shall mean that if hand dishwashing is used, there shall be a minimum of four (4) sinks, and if machine dishwashing is used, there shall be a pre-rinse sink, tank or similar device, as well as a minimum of three (3) other sinks, all properly located, provided that the number of sinks may be reduced by one (1) if single-service utensils are used. In any event, there shall be at least one (1) separate sink or lavatory equipped with hot water, soap and individual towels used exclusively for handwashing and/or disposing of liquid waste.

(6)

Machine dishwashers designed for the use of heat as the sanitizing agent shall be supplied with sufficient hot water to maintain a temperature of one hundred eighty (180) degrees Fahrenheit for the rinse cycle. There shall be a pressure regulator placed in the rinse waterline to assure a water pressure of fifteen (15) to twenty (20) pounds per square inch. Such machines shall be equipped with indicating thermometers.

(b)

Establishments serving food or drink outside the enclosed area of the establishment, shall, in addition to the other provisions of this chapter, comply with the following regulations:

(1)

All food service windows, doors and portals opening to the outside shall be self-closing, or equipped with insect-repellent fans or other devices that will prevent the entrance of insects.

(2)

All trucks, cars, wagons, carts and other vehicles used for transporting food and drink shall be inspected and certified by the health unit as complying with all the provisions of this chapter, prior to being placed into service. Such vehicles shall be equipped with suitable equipment to maintain all readily perishable foods or drinks at a temperature below fifty (50) degrees Fahrenheit, or above one hundred fifty (150) degrees Fahrenheit. Foodstuffs shall be fully protected against dust, insects, and other contaminants while loading, unloading or serving. Suitable lavatory facilities shall be installed if food or drink is served directly from vehicle. All such vehicles must display evidence of approval by the health unit by appropriate tag or other marking.

(3)

All reasonable precautions shall be taken to prevent excessive dust at serving area.

(4)

All coin-operated or automatic vending machines dispensing food or drink shall be inspected and certified by the health unit as complying with all the requirements of this chapter prior to being placed into operation. All such machines must display evidence of such inspection by appropriate tag or other marking. All surfaces of the machines with which food or drink comes in direct contact shall be easily cleanable, noncorrosive, and protected against dust and insects. All waste and water connections must be installed to eliminate any possibility of sewerage back flow or back-siphonage. Unless the machine is to be located inside an approved eating and drinking establishment, it shall be placed upon a stand at least six (6) inches in height.

(5)

A sufficient number of garbage cans conforming to local regulations shall be provided. All premises, vehicles, etc., shall be thoroughly cleaned at the end of each day's operation.

(City Code 1951, Title 6, § 609; Parish Code 1962, Title 6, § 609)