Article II. Food Establishments.
§ 13-6. Definitions.
§ 13-7. Permit to operate restaurant.
§ 13-8. Employee's permit.
§ 13-9. Examination of food or drink; condemnation.
§ 13-10. Health officer to enforce article; inspections.
§ 13-11. Notification of disease.
§ 13-12. Procedure when infection suspected.
§ 13-13. Floors.
§ 13-14. Walls and ceilings.
§ 13-15. Lighting.
§ 13-16. Ventilation.
§ 13-17. Toilet facilities; posting handwashing signs.
§ 13-18. Water supply.
§ 13-19. Personal cleanliness of employees; washing hands, etc.
§ 13-20. Handwashing facilities for employees.
§ 13-21. Screens; self-closing doors, etc.
§ 13-22. Construction of utensils and equipment.
§ 13-23. Washing and bactericidal treatment of utensils.
§ 13-24. Storing and handling utensils; single-service utensils.
§ 13-25. Disposal of wastes.
§ 13-26. Refrigeration.
§ 13-27. Milk and cream.
§ 13-28. Storage and display of food and drink; animals and fowl;
flies.
§ 13-29. Cleanliness generally; use of rooms for domestic purposes;
dressing rooms; soiled linen, etc.
§ 13-30. Materials used for cleaning or polishing utensils.
§ 13-31. Tables, shelves and napkins.
§ 13-32. Vermin and rodent control methods.
§ 13-33. Penalty; revocation of permit.
