The grading of all restaurants or beer parlors shall be based upon the following standards:

    A.    Grade A.

    1.    Floors. The floors of all rooms in which food or drink is stored, prepared or served or in which utensils are washed shall be of such construction as to be easily cleaned; shall be smooth, and shall be kept clean and in good repair.

    2.    Walls and Ceilings. Walls and ceilings of all rooms shall be kept clean and in good repair. All walls and ceilings of rooms in which food and drink is stored or prepared shall be finished in light colors. The walls of all rooms in which food or drink is prepared or utensils are washed shall have a smooth, washable surface up to the level reached by splash or spray.

    3.    Doors and Windows. When flies are prevalent, all openings into the outer air shall be effectively screened. Doors shall be self-closing, unless other effective means are provided to prevent the entrance of flies.

    4.    Lighting. All rooms in which food or drink is stored or prepared or in which utensils are washed shall be well lighted.

    5.    Ventilation. All rooms in which food or drink is stored, prepared or served, or in which utensils are washed shall be well ventilated.

    6.    Toilet Facilities. Every restaurant or beer parlor shall be provided with adequate and conveniently located toilet facilities for its employees, conforming with applicable state codes and other ordinances of the City. In restaurants or beer parlors hereafter constructed, toilet rooms shall not open directly into any room in which food, drink or utensils are handled and stored. The doors of all toilet rooms shall be self-closing. Toilet rooms shall be kept in a clean condition, in good repair, and well lighted and ventilated. Hand washing signs shall be posted in each toilet room used by employees.

    7.    Water Supply. Running water under pressure shall be easily accessible to all rooms in which food or drink is prepared or utensils are washed. The water supply shall be adequate and of a safe, sanitary quality.

    8.    Lavatory Facilities. Adequate and convenient hand washing facilities shall be provided, including hot and cold running water, soap and approved sanitary towels. The use of a common towel is prohibited. No employee shall resume work after using the toilet room without first washing his hands.

    9.    Construction of Utensils and Equipment. All multiuse utensils and all show and display cases or windows, counters, shelves, tables, refrigerating equipment, sinks and other equipment or utensils used in connection with the operation of a restaurant or beer parlor shall be so constructed as to be easily cleansed and shall be kept in good repair. Utensils containing or plated with cadmium or lead shall not be used; provided, that solder containing lead may be used for jointing.

    10.    Cleaning and Bacterial Treatment of Utensils and Equipment. All equipment, including display cases or windows, counters, shelves, tables, refrigerators, stoves, hoods and sinks shall be kept clean and free from dust, dirt, insects and other contaminating material. All cloths used by waiters, chefs, and other employees shall be clean and free from dust, dirt, insects and other contaminating material, and shall be clean. Single-service containers shall be thoroughly cleaned and effectively subjected to any approved bactericidal process after each usage. All multiuse utensils used in the preparation of serving of food and drink shall be thoroughly cleaned and effectively subjected to an approved bactericidal process immediately following the day's operation. Drying cloths, if used, shall be clean and shall be used for no other purpose. No article, polish or other substance containing any cyanide preparation or other poisonous material shall be used for cleansing or polishing of utensils.

    11.    Storage and Handling of Utensils and Equipment. After bactericidal treatment, utensils shall be stored in a clean, dry place, protected from flies and other contamination, and shall be handled in such a manner as to prevent contamination as far as practicable. Single-service utensils shall be purchased only in sanitary containers; shall be stored therein in a clean, dry place until used, and shall be handled in a sanitary manner.

    12.    Disposal of Waste. All wastes shall be properly disposed of, and all garbage and trash shall be kept in suitable receptacles, in such manner as not to become a nuisance.

    13.    Refrigeration. All readily perishable foods and drink shall be kept at or below fifty (50) degrees Fahrenheit, except when being prepared or served. Waste matter from refrigeration equipment shall be properly disposed of.

    14.    Wholesomeness of Food and Drink. All food and drink shall be clean and wholesome, free from spoilage, and so prepared as to be safe for human consumption. All milk, fluid milk products, ice cream and other frozen desserts served shall be from approved sources. Milk and fluid milk products served shall be contents of the entire individual original containers in which they were received from the distributor or from a bulk container equipped with an approved dispensing device; provided that this requirement shall not apply to cream which may be served from the original bottle or from a dispenser approved for such service. All oysters, clams and mussels shall be from approved sources, and if shucked, shall be kept until used in containers in which they were placed at the shucking plant.

    15.    Storage, Display and Serving of Food and Drink. All food and drink shall be stored, displayed and served so as to be protected from dust, flies, vermin, depredation and pollution by rodents, unnecessary handling, droplet infection, overhead leakage and other contamination. No animals or fowl shall be kept or allowed in any room in which food or drink is prepared or stored. All means necessary for the elimination of lice, roaches and rodents shall be used.

    16.    Cleanliness of Employees. All employees shall wear outer garments and shall keep their hands clean at all times while engaged in handling food, drink, utensils or equipment, and shall wear a suitable hair net or cap at all times while on duty.

    17.    Miscellaneous. The premises of all restaurants or beer parlors shall be kept clean and free from litter or rubbish. None of the operations connected with a restaurant or beer parlor shall be conducted in any room used as living or sleeping quarters. Adequate lockers or dressing rooms shall be provided for employee's clothing and shall be kept clean. Soiled linens, coats and aprons shall be kept in containers approved for this purpose.

    B.    Grade B. Grade B restaurants or beer parlors are those which fail to comply with items set out in subdivisions 1, 2, 3, 4, 5, or 17 of subsection A of this section (grade A requirements), but which conform to all other items of sanitation required for grade A restaurants or beer parlors.

    C.    Grade C. Grade C restaurants and beer parlors are those which fail to comply with grade A or grade B requirements of this chapter. (Prior code § 11-10-006)