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<br />exposed to any unsanitary concl.itions or pollutions; and the provisions of this
<br />ordinance shall apply to each such business hereinabove mentioned or referred to,
<br />and to the room or place where,aact and the person by whom ,same is conducted in
<br />the same manner as if such room,rooms or place were wholly occupied by such busi
<br />ness, even though such room, or place may be used or occupied in part for any
<br />other business or occupation, and regardless of whether such other business or
<br />occupation be under the same or different ownershp.
<br />
<br />Section 8. Toilet Facilities. Each place wherein such business may,
<br />be conducted shall be provided with adequate, sanitary and conveniently located
<br />toilet facilities for its employees, conforming with the ordinance of the City
<br />01 La Porte. In restaurants and bakeries hereafter constructed toilet rooms shal
<br />not open directly into any room in which food, drink or utensils are handled or
<br />stored. The doors of all toilet rooms shall be self-closing. Toilet rooms shall
<br />be kept in a clean condition, in good repair, and ~~ll lighted and ventilated.
<br />Hand-washing signs shall be posted in each toilet room used by employees.
<br />
<br />Section 9. Water. The place wherein such business may be conducted
<br />shall be constantly provided with an ample and convenient supply of city water.
<br />
<br />Section 10. Lavatory Facilities. .Adequate and convenient hand-washing
<br />facilities shall be provided, including hot and cold running water, soap, and
<br />approved sanitary towels. The use of a common towel is prohibited. No employee
<br />shall resume work after using the toilet room without washing his hands first.
<br />
<br />Section 11. ClothinEl, Etc. Each owner or manager of such business
<br />and each employee thereof when engaged in the work of making, handling, selling,
<br />reparing or distributing any such foodstuff, whether within or without any such
<br />oOJl or place of buSiness, shall at all times be clean in appearance and habits
<br />and shall refrain from the use of tobacco or snuff and shall not be intoxicated.
<br />He shall have and wear such aprons, frocks and other outer garments as are of a
<br />ature and texture to be easily cleaned and rendered sanitary, and only clean
<br />arments shall be worn by any such person. The use of hair nets, head band, or
<br />caps is recommended.
<br />
<br />
<br />Section 12. Disease Control. No person who is affected with any di-
<br />sease in a communicable form or who is a carrier of such disease shall work in
<br />any such place of business, and no such business shall employ any such person or
<br />y person suspected of being affected with any disease in a commlnicable form
<br />r of being a carrier of such disease. If the owner or manager of such business
<br />suspects that any employee has contracted any disease in a communi.able form or
<br />as become a carrier of such disease, he shall notify the Director of Health
<br />ediately.
<br />
<br />
<br />Section l.3a. Health Certificates. Each owner or manager of such busi-
<br />ess shall comply with the provisions of Article 705c of the Penal Code of the
<br />tate of Texas relating to physical examination and Health Certificate required
<br />mployees handl~g or dispensing food or drink.
<br />
<br />
<br />Section l.3b. Certificates of Freedom from Tuberculosis. Every employe
<br />eing employed in any such business at the effective date of this act shall with
<br />hirty (30) days thereaftel', and every person hereafter employed from the effec-
<br />ive date of this ordinance shall within six (6) months from the date of such
<br />ployment, obtain and display for public inspecti'on in such place of business,
<br />certificate from an approved x-ray laboratory certifying that said employee
<br />s free from tuberculosis. Such certificate shall be renewed annually thereafter.
<br />
<br />Section 14. HandlinEl Meat. Fish. Etc. Each person owning, managing or
<br />onducting any such business where meat, fish or dressed poultry is slaughtered,
<br />ept, handled, sold or offered for sale, or is prepared or cooked, shall keep
<br />1 meat hooks, receptacles, implements, machinery, counters, tables, fixtures
<br />d cutting blocks perfectly clean; and shall cleanse the same thoroughly at leas
<br />nee a day. Hot and cold running water shall be provided for the cleaning of sa
<br />aterials.
<br />
<br />Section 15. Care of Meats. Fish and Dairy Products. No meat, fish,
<br />laughtered poultry or meat products, and no milk, butter, cheese or dairy pro-
<br />ucts shall be left open or exposed to contamination by dust, air, insects or
<br />ther extraneous matter, either within or without any such room or place of busi-
<br />ess; and all fresh or uncured meat, fish, slaughtered poultry and all milk and I
<br />utter shall be immediately placed and kept in a refrigerator or ice box or cold
<br />tor age room except when removed therefrnm for the immediate purposes and opera
<br />ions of the business.
<br />
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