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The code of the city of Charlottesville, Virginia, 1945 :

the charter of the city and the general ordinances of the city ; enacted as a whole April 16, 1945, effective May 1, 1945
  
LIBRARY OF THE UNIVERSITY OF VIRGINIA
  
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[section]
  
Preface
  
Table of Contents

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DIVISION I.
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DIVISION II
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CHAPTER 1.
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CHAPTER 2.
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CHAPTER 3.
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CHAPTER 4.
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CHAPTER 5.
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CHAPTER 6.
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CHAPTER 7.
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CHAPTER 8.
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CHAPTER 9.
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CHAPTER 10.
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CHAPTER 11.
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CHAPTER 12.
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CHAPTER 13.
 I. 
Article I. In General.
 II. 
Article II. Food Establishments.
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Article I. In General.
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Article II. Food Establishments.
 6. 
Sec. 6. Definitions.
 7. 
Sec. 7. Permits—To operate restaurant; posting; fee.
 8. 
Sec. 8. Same—For employees.
 9. 
Sec. 9. Examination and condemnation of unwholesome food or drink.
 10. 
Sec. 10. Health officer to enforce article; inspections.
 11. 
Sec. 11. Notification of disease.
 12. 
Sec. 12. Procedure when infection suspected.
 13. 
Sec. 13. Floors.
 14. 
Sec. 14. Walls and ceilings.
 15. 
Sec. 15. Lighting.
 16. 
Sec. 16. Ventilation.
 17. 
Sec. 17. Toilets; posting handwashing signs.
 18. 
Sec. 18. Water supply.
 19. 
Sec. 19. Personal cleanliness of employees; washing hands, etc.
 20. 
Sec. 20. Washing facilities for employees.
 21. 
Sec. 21. Screening; self-closing doors, etc.
 22. 
Sec. 22. Construction of utensils and equipment.
 23. 
Sec. 23. Eating and drinking utensils — Dishwashing equipment.
 24. 
Sec. 24. Same—Methods of bactericidal treatment.
 25. 
Sec. 25. Same—Storing and handling; single-service utensils.
 26. 
Sec. 26. Disposal of wastes.
 27. 
Sec. 27. Refrigeration.
 28. 
Sec. 28. Milk and cream.
 29. 
Sec. 29. Storage and display of food and drink.
 30. 
Sec. 30. Cleanliness generally; use of rooms for domestic purposes; dressing rooms; soiled linen, etc.
 31. 
Sec. 31. Materials used for cleaning or polishing utensils.
 32. 
Sec. 32. Tables, shelves and napkins.
 33. 
Sec. 33. Vermin and rodent control methods.
 34. 
Sec. 34. Penalty; revocation of permit.
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CHAPTER 14.
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CHAPTER 15.
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CHAPTER 16.
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CHAPTER 17.
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CHAPTER 18.
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CHAPTER 19.
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CHAPTER 20.
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CHAPTER 21.
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CHAPTER 22.
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CHAPTER 23.
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CHAPTER 24.
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CHAPTER 25.
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CHAPTER 26.
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CHAPTER 27.
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CHAPTER 28.
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CHAPTER 29.
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CHAPTER 30.
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CHAPTER 31.
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CHAPTER 32.
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CHAPTER 33.

  
Index
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Sec. 19. Personal cleanliness of employees; washing
hands, etc.

All employees must observe a high standard of personal cleanliness,
and they must be constantly supervised in this respect by
the employer. The hands of all employees must be washed thoroughly
with soap and water after visiting the toilet. Employees,
such as clerks, waiters, cooks, etc., must keep their hands away
from the mouth and nose and wash their hands immediately with
soap and water should they become contaminated with oral or
nasal secretions. Employees must keep fingernails short and clean.

All employees shall wear clean outer garments and shall keep
their hands clean at all times while engaged in handling food,
drink, utensils or equipment.

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