1970-008ORDINANCE # 70 - 8_
FOOD STORE & FOOD SERVICE ESTABLISHMENT ORDINANCE
An Ordinance defining Food Stores, Food Service Establishments,
Food, Adulterated Food, Utensils, etc., requiring permits for the
operation of food stores; food service establishments; prohibiting
the sale of adulterated or unwholesome food; establishing sanitation
standards for food, food protection, food service personel, food
equipment and utensils, sanitary facilities and controls;
regulating the inspection of food store; providing for the examination
and condemnation of food; and providing for the enforcement of the
ordinance and the fixing of penalties.
It is hereby ordained by the Board of Trustees, Village of
Buffalo Grove, as follows:
SECTION I. DEFINITIONS
A. FOOD STORE & FOOD SERVICE ESTABLISHMENTS shall mean
resturant retail grocery, meat market, poultry market,
fish market, fresh fruit and vegetable market,
confectionery, nut store, retail bakery, or any
other establishment, whether fixed or moveable,
where food, intended for human or animal consumption
on or off the premises, is manufactured, produced,
prepared, handled, transported, sold or offered for
sale at retail or wholesale. A delicatessen, where
foods are cooked or prepared, located within a food
store, may have to comply with such other food
sanitation regulations that apply to such food
preparation operations.
B. FOOD shall mean any raw, cooked or processed edible
substance, beverage or ingredient used or intended
for use or for sale in whole or in part for animal
or human consumption.
PERISHABLE FOOD shall mean any food of a type or in
such condition as may spoil, but does not include
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foods or beverages enclosed in hermetically sealed
containers, unless such container is labeled so as
to indicate that the contents are perishable.
POTENTIALLY HAZARDOUS FOOD shall mean any perishable
food which consists in whole or in part of milk or
milk products, eggs, meat, poultry, fish, shell-
fish, or other ingredients capable of supporting
rapid and progressive growth of infectious or toxi-
genic micro - organisms.
C. EMPLOYEE shall mean any person working in a food
store or food service establishment who transports
food or food containers, who engages in food pre -
paration or service, or who comes in contact with any
food, utensil or equipment.
D. UTENSIL shall mean all containers or any equipment of
any kind or nature with which food comes in contact
after delivery to a food store, during storage,
preparation, display or sale.
E. HEALTH OFFICER shall mean the Sanitarian of the
Village of Buffalo Grove or his legally authorized
agent.
F. PERSON shall mean an individual, or a firm, partner-
ship company, corporation, trustee, association or any.
public or private entity.
G. Safe Temperatures as applied to potentially hazardous
food, shall mean temperatures of 450F or below, and
140OF or above. As applied to frozen perishable
foods safe temperature shall be OoF or below, except
for a variation of 150F during transit, unloading or
defrosting during a mechanical defrosting cycle.
Temperatures shall be determined by measurement of
the actual product temperature or the ambiant air
temperature in the storage device.
H. EASILY CLEANABLE shall mean readily accessible and of such
material and finish, and so fabricated that residue
may be completely removed by normal cleaning methods.
9 I. FOOD CONTACT SURFACES shall mean those surfaces of
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equipment and utensils with which food normally comes
in direct contact, and those surfaces with which food
may come in contact and drain back onto surfaces
normally in contact with food.
J. ADULTERATED shall mean the condition of a food (a) if
it bears or contains any poisonous or deleterious
substance in a quantity which may render it injurious
to health; (b) if it bears or contains any added
poisonous or deleterious substance for which no safe
tolerance has been established by regulation, or in
excess of such tolerance if one has been established;
(c) if it consists in whole or in part of any filthy,
putrid, or decomposed substance, or if it is other-
wise unfit for human consumption; (d) if it has
been processed, prepared, packed, or held under
unsanitary conditions, whereby it may have become
contaminated with filth, or whereby it may have been
rendered injurious to health; (e) if it is in whole
or in part the product of a diseased animal, or an
animal which has died otherwise than by slaughter; or
(f) if its container is composed in whole or in
part of any poisonous or deleterious substance which
may render the contents injurious to health.
K. CLOSED shall mean fitted together snugly leaving no
openings large enough to permit the entrance of
vermin.
L. SEALED shall mean free of cracks or other openings
which permit the entry or passage of poisonous or
deliterious substances.
SECTION II. PERMITS
It shall ltm unlawful for any person to operate a food store or
food service establishment within the Village Of Buffalo Grove with-
out first obtaining a permit from the Village Manager of the Village
of Buffalo Grove. Only a Person who complies with the requirements of
this ordinance shall be entitled to receive and retain such a permit.
A valid permit is one that is not suspended, revoked or expired.
Permits shall be issued annually for the calendar year, shall be
issued to the person named in the application, for the premises
stated in the application and shall notbe transferable.
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i A. SUSPENSION OF PERMITS
The Village Manager may temporarily suspend any
permit for failure of the holder to comply with the
requirements of this ordinance. Whenever a permit
holder or operator has failed to comply with any
notice issued under the provisions of the ordinance,
the permit holder or operator shall be notified in
writing that the permit is, upon service of the
notice, suspended, and that an opportunity for a hearing
will be provided if a written request for one is filed
with the Village Manager by the permit holder.
Notwithstanding the other provisions of this ordinance,
whenever the health authority finds insanitary or
other conditions in the operation of a food store, &
Food Service Establishment, which, in his judgment,
constitutes a substantial hazard to the public health,
he may without warning, notice or hearing, issue a
notice to the permit holder or operator citing such
conditions, specifying the corrective action to be
taken, and specifying the time period within which
Ssuch action shall be taken; and, if deemed necessary,
such order shall state that the permit is immediately -
suspended, and all food store & food service establish-
ment operations are to be immediately discontinued. Any
person to whom such an order is issued shall comply
immediately therewith, but upon written petition to the
Village Manager, shall be afforded a hearing as soon as
possible.
B. REINSTATEMENT OF SUSPENDED PERMITS
Any person whose permit has been suspended may, at
any time, make application for a reinspection for the
purpose of reinstatement of the permit. Within 5
days following receipt of a written request, including
a statement signed by the applicant that in his opinion
the conditions causing suspension of the permit have
been corrected, the Village shall cause a reinspection.
If the applicant is complying with the requirements of
this ordinance, the permit shall be reinstated.
C. REVOCATION OF PERMITS
0 For Serious or repeated violations of any of the
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requirements of this ordinance, for the interference
with the Sanitarian in the performance of his duties,
the permit may be permanently revoked after an
opportunity for a hearing has been provided by the health
authority. Prior to such action, the Health Officer
shall notify the permit holder in writing stating the
reasons for which the permit is subject to revocation
and advising that the permit shall be permanently revoked
at the end of 10 days following service of such notice,
unless a request for a hearing is filed with the Village
Manager, by the permit holder, within such 5 -day period.
A permit may be suspended for cause pending its revocation
or a hearing relative thereto.
D. HEARINGS
The hearings provided for in this section shall be
conducted by the Village Manager at a time and place
designated by him. Based upon the record of such
hearing, the Village Manager shall make a finding and
shall sustain, modify, or rescind any official notice
or order considered in the hearing. A written report
of the hearing decision shall be furnished to the
permit holder by the Village Manager.
SECTION II. ENFORCEMENT AND INSPECTION
The Health Officer is charged with the enforcement of the
provisions of this ordinance. At least once every six months the
Health Officer shall inspect each food- service establishment located
within the Village of Buffalo Grove and shall make as many
additional inspections and reinspections as are necessary for the
enforcement of this ordinance.
A. ACCESS TO ESTABLISHMENTS
The Health Officer, after proper identification,
shall be permitted to enter, at any reasonable
time, any food - service establishment within the Village
for the purpose of making inspections to determine
compliance with this ordinance. The owner and
operator shall supply such information, data and
records as may be necessary to determine the sources of
foods suspected of adulteration or of being unwholesome
. and regarding the health status of employees.
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! B. INSPECTION RECORDS AND NOTICES
Whenever the Health Officer makes an inspection of a
food - service establishment, he shall record his
findings on an inspection report form provided for
this purpose, and shall furnish the original of such
inspection report form to the permit holder or operator.
Such inspection report shall indicate specific vio-
lations found and shall establish a specific and
reasonable period of time for the correction of them.
Failure to comply with any notice issued in accordance
with the provisions of this ordinance may result in
suspension of the permit. An Opportunity for appeal
from any notice or inspection findings will be provided
if a written request for a hearing is filed with
the Health Officer within the period of time established
in the notice of correction.
C. SERVICE OF NOTICES
Notices provided for under this section shall be
• deemed to have been properly served when the original
of the inspection report form or other notice has been
delivered personally to the permit holder or person in
charge, or the inspection report or notice has been
posted by the Health Officer upon a inside wall of
the establishment, or such inspection report or notice
has been sent by registered or certified mail, return
receipt requested, to the last known address of the
permit holder, A copy of such inspection reports or
notices shall be filed with the records of the Village
Manager.
SECTION IV. EXAMINATION AND CONDEMNATION OF FOOD
Samples of food and other substances may be examined or
sampled by the Health Officer as often as may be necessary
to determine freedom from adulteration. The Health Officer
may condemn and forbid the sale of, or cause to be removed,
destroyed or denatured, any food which is unwholesome,
or adulterated.
SECTION V. MINIMUM SANITARY REQUIREMENTS FOR FOOD STORES
0 A. WHOLESOMENESS OF FOOD. All food shall be from approved
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sources or sources considered satisfactory by the
Village of Buffalo Grove and shall be clean, wholesome,
free from adulteration and spoilage, and shall be safe
for human consumption.
SATISFACTORY COMPLIANCE:
1. All foods are from approved sources or are considered
satisfactory by the health authority or are in
compliance with applicable state and local laws.
2. Food from such sources have been protected from
contamination and spoilage during subsequent
handling, packaging and storage and while in transit.
3. All milk and fluid milk products sold meet the
Illinois Grade A. Milk law.
4. All oysters, clams and mussels are from sources that
are certified by the state of origin, shell stock
is in the containers originally packed at the shucking
plant and identified with the name and address of
the packer, repacker, or distributor along with the
appropriate certificate number.
5. Meat, meat Products and poultry have been inspected
and approved under an official regulatory program;
Provided, that the Department of Health may accept
other sources which are in his opinion satisfactory
and which are in compliance with applicable state
and local laws and regulations.
6. All food is wholesome, free from spoilage and adulter-
ation.
B. FOOD PROTECTION. All food while being stored, prepared,
displayed, served or sold, or during transport shall be
protected from contamination. Perishable foods shall be
stored such that spoilage will be minimized. All
potentially hazardous foods shall be maintained at safe
temperature (450) F. or below, or (1400) F. or above,
except during necessary periods of preparation and
service.
0 Poisonous and toxic substances shall be identified, and
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shall be used only in such manner and under such conditions
as will not contaminate food nor constitute a hazard to
employees or customers.
SATISFACTORY COMPLIANCE:
1. All foods, while being stored, prepared, displayed,
served or sold, or transported, are protected against
contamination from dust, flies, rodents or other
vermin; unclean utensils and work surfaces; unnecessary
handling; coughs and sneezes, flooding, drainage and
overhead leakage; and any other source.
a. All food is handled so as to minimize the
opportunity for contamination; minimum manual
contact with food shall be made insofar as is
practicable.
b. Food on display, such as meats, candy, bakery
products, are adequately protected from public
handling or other contamination, unless such
products are securely wrapped.
C. Foods during transportation and delivery are
securely wrapped or otherwise protected from
flies, dirt, handling or other contamination and
delivery trucks and other equipment used for
such transportation are kept clean and are so
constructed as to protect the food carried from
dust and other contamination. Reasonable care is
taken in the handling of large cuts of meat.
d. No animals or fowls are kept or allowed in any
room in which food is prepared, processed or
stored.
e. Equipment and utensils used in the preparation and
processing of poultry are not used in the pre-
paration or processing of foods that subsequently
would not normally be cooked.
2. Conveniently located refrigeration facilities, hot
food storage and display facilities and effective
insulated facilities are provided in numbers sufficient
to assure the maintenance of all food at required
temperatures during storage, preparation, and display;
and
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a. All potentially hazardous food is, except when
being prepared, kept at 450 F or below, or 140OF
or above.
b. Potentially hazardous foods are pre - chilled to
450 or below before being placed in refrigerated
display cases or pre- heated to 1400F or above
before being placed in heated display cases.
C. Fozen foods are kept at such temperatures as to
remain frozen; potentially hazardous frozen foods
are kept at 0 0 F or below, except for a variation
of 150F during transit and unloading and except
when being thawed provided that thawing is at
refrigerator temperatures of 450 or below, or
by any other method approved by the (Health
Department).
3. Containers of food are stored above the floor, on
clean racks, dollies, or shelving in such a manner
as to be protected from splash and other contamination,
and such that accessibility for floor cleaning is
provided.
4. Only those poisonous and toxic substances required to
maintain the establishment in sanitary condition and
for sanitization of equipment and utensils are used and
containers are adequately labeled as to contents.
When not in use, poisonous and toxic substances are
stored in cabinets which are used for no other purpose.
Bactericides and cleaning compounds are not stored in
the same cabinet with insecticides, rodenticides or
other poisonous substances.
5. Poisonous substances are not used in any way as
to contaminate food, equipment or utensils, not
to constitute a hazard to employees or customers.
C. EQUIPMENT AND UTENSILS. All equipment, utensils,
display cases, preparation tables, refrigerators,
walk -in coolers, freezers, sinks and other equip-
ment used in the operation of a food store shall be
so constructed, located and installed as to be durable,
for cleaning, easily cleanable, shall be kept in good
repair and shall not contain or be plated with toxic
metals or finishes.
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• SATISFACTORY COMPLIANCE:
1. Equipment design, construction and materials
a. All equipment and utensils shall be so durable
under normal conditions and operations as to
be resistant to denting, buckling, pitting,
chipping, crazing, and excessive wear; and shall
be capable of withstanding repeated scrubbing,
scouring, and the corrosive action of cleaning
and sanitizing agents and food with which they
come in contact.
b. Food contact surfaces of equipment and
utensils shall be smooth; shall be free of breaks,
open seams, cracks, chips, pits, and similar
imperfections; shall be in good repair, and
shall be easily cleanable.
C. Materials used as food - contact surfaces of
equipment and utensils shall, under use
conditions, be corrosion resistant, relatively
nonabsorbent and nontoxic.
d. Food - contact surfaces of equipment and utensils
shall be free of difficult -to clean internal
corners and crevices. Threads which routinely
contact food shall be of a sanitary design, and
no V -type threads shall be used in such a
situation.
e. Lubricated bearings and gears of equipment
shall be so constructed that lubricants can-
not get into the food or onto food - contact
surfaces.
f. All food - contact surfaces, unless designed for
in -place cleaning, shall be accessible for
manual cleaning and for inspection either:
(1) Without being disassembled; or
(2) By disassembling without the use of tools; or
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• (3) By disassembling with the use of only
simple tools kept available near the
equipment, and such simple tools are kept
separate from utensils that come into contact
with foods.
g. Equipment intended for in -place cleaning shall be
so designed and constructed that:
(1) Cleaning and sanitizing solutions can be
circulated throughout a fixed system.
(2) Cleaning and sanitizing soulutions will
contact all interior food contact surfaces.
(3) The system is self - draining or other wise
completely evacuated.
(4) Cleaning procedures result in thorough
cleaning of the equipment.
h. Surfaces of equipment not intended for contact
with food, but which are exposed to splash,
food debris, or otherwise require frequent
cleaning, shall be reasonable smooth; washable;
free of unnecessary ledges, projections, or
crevices; readily accessible for cleaning;
and of such material and in such repair as to
be readily maintained in a clean and sanitary
condition.
i. Hard solder (silver solder), when used as a
food- contact surface, shall be of such
formulation as to be nontoxic under use con-
ditions; shall be corrosion resistant; and shall,
consistent with good industrial practice in the
refining of its constituent elements, be free
of cadmium, toxic amounts of antimony, bis-
muth, and other toxic materials.
2. EQUIPMENT INSTALLATION
a. Equipment which is placed on tables or counters,
unless readily movable, shall be sealed there-
to or mounted on legs or feet at least 4 inches
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• high, and shall be so installed as to
facilitate the cleaning of equipment and areas
adjacent thereto.
b. Floor- mounted equipment, unless readily moveable,
is closed at the floor; or installed on raised
platforms of concrete or other smooth masonry
in such a manner as to prevent liquids or debris
from seeping or settling underneath, between or
behind such equipment in spaces which are not fully
open for cleaning and inspection; or such equip-
ment is elevated at least 6 inches above the floor
on sanitary feet and legs. The space between
adjoining units, and between a unit and the ad-
jacent wall, shall be closed unless exposed to
seepage, in which event it shall be sealed; or
sufficient space shall be provided to facilitate
easy cleaning between, behind, and beside all such
equipment.
c. All sewer and /or water connected fixtures and
equipment are installed so as to preclude the
backflow or backsiphonage of waste water into
the fixture or equipment or into the water
supply or distribution system; and are in
with the backflow protection require-
ments of the Illinois State Plumbing Code.
D. CLEANLINESS, CLEANING AND SANITIZATION AND STORAGE OF
EQUIPMENT AND UTENSILS. All equipment and utensils,
including display cases or windows, preparation tables,
refrigerators, walk -in cooler, freezers, sinks, counters,
shelving, mixers, grinders, slicers, saws and display
and preparation utensils shall be kept clean and free
from dust, dirt, food soil accumulations, insects and
other contaminating materials. Food contact surfaces
shall be effectively sanitized after being washed to
remove visible soil. Cleaned and sanitized utensils
and equipment shall be stored so as to be protected
from flies, dust and other contamination and utensils
shall be handled in such a manner as to minimize con -
tamination. Single- service utensils shall be pur-
chased in sanitary containers, shall be stored there-
in in a clean, dry place until used, shall be dispensed
and handled in a sanitary manner and shall be used only
once.
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Satisfactory Compliance:
1. Adequate facilities and equipment are provided for
effective cleansing and sanitizing.
a. Sinks of sufficient size, capacity and con-
struction are provided so as to immerse the
largest utensil or implement used. Large
tubs and containers that may be washed and
sanitized separately shall not be used to
determine sink size.
b. A minimum of three compartments and a drain -
board are provided.
2. Utensils and food- contact surfaces of equipment
used in the preparation, display and storage of
food are thoroughly cleaned and sanitized after
each usage or at sufficiently frequent intervals
during continous operation to prevent the growth
and multiplication of micro - organisms. Cleaning
and sanitization shall consist of:
a. Washing in warm water containing a sufficient
amount of detergent to remove grease, solids
and visible soil, and,
b. After cleaning, immersion in clean, hot
water of at least 1800F for a period of one -
half minute, or
c. Immersion in a water bath containing at least '
100 parts per million at all times of available
chlorine, or
d. Any other method approved by the (Health
Department)
3. Non -food contact surfaces of all equipment are
cleaned at such frequency as is necessary to be
free of accumulations of dust, dirt, food particles
and other debris.
4. Food - contact surfaces of cleaned and sanitized
utensils and equipment are handled in such a manner
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so as to be protected from contamination.
5. Cleaned and sanitized portable and removable
equipment and utensils are stored above the floor
in a clean, dry location and suitable space and
facilities are provided for such storage so that
food - contact surfaces are protected from splash,
dust and other contamination.
6. Food- contact surfaces
and swab sanitized in
protected from splash,
of fixed equipment are cleaned
place daily and are
dust and other contamination.
7. Utensils are air dried before being stored or are
stored in a self draining position on suitably
located hooks or racks constructed of corrosion -
resistant material. Where practical, stored
utensils and containers are covered or inverted.
8. Single- service articles are used only once and are
received, stored, handled and dispensed in a
sanitary manner.
E. HEALTH AND CLEANLINESS OF EMPLOYEES. No person who
is affected with any disease in communicable form or
is a carrier of such disease shall work in any food
store. If the owner or manger suspects that any
employee has contracted any disease in a communicable
form or has become a carrier of such disease, he shall
exclude the employee from the premises or notify the
health officer immediately.
All employees shall wear clean outer garments and shall
keep their hands and fingernails clean at all times
while engaged in the handling of food, utensils or
equipment. Employees shall not expectorate or use
tobacco in any form in room in which food is pre-
pared or processed or in which utensils are washed,
sanitized or stored.
Satisfactory Compliance: All employees must have
satisfactory proof of absence of communicable disease
including tuberculosis.
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S1. No person while affected with a disease in a com-
municable form or while a carrier of such a disease,
or while afflicted with boils, wounds or an acute
respiratory infection is working in the food store
in an area and capacity in which there is a like-
lihood of transmission of disease to patrons or to
fellow employees, either through direct contact or
through contamination of food or food - contact
surfaces with pathogenic organisms.
2. All employees thoroughly wash their hands and arms
with soap and warm water before starting work and
during work hours as often as may be required to
remove soil and contamination, as well as after
visiting the toilet room.
3. The hands of all employees are kept clean while
engaged in handling food and food - contact surfaces.,
and fingernails are clean and neatly trimmed.
4. The outer garments of all employees engaged in
handling food, utensils and equipment are reasonably
clean, and employees maintain a high degree of
personal cleanliness and conform to good hygienic
practices during all working periods.
5. Freedom from Ecto Parasite.
F. TOILET FACILITIES. Every food store or Food service
establishment shall have adequate and convenient toilet
and handwashing facilities for its employees. Toilet
and lavatory fixtures shall be of sanitary design,
readily cleanable and maintained in a clean condition
and in good repair. The doors of all toilet rooms shall
be provided. Easily cleanable receptacles shall be
provided for waste materials, and such receptacles in
toilet rooms for women shall be covered. Lavatories
shall be provided with hot and cold running water, hand
cleansing soap or detergent, and approved sanitary
towels or other approved hand drying devices. When
toilet facilities are provided for patrons, such
facilities shall meet the requirements of this section.
Satisfactory Compliance:
1. Toilet facilities are adequate, of sanitary design,
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and conveniently located, and are accessible to
employees at all times.
2. Toilet facilities are installed in accordance
with the requirements of the Illinois State
Plumbing Code and applicable local regulations.
3. Toilet rooms are completely enclosed and have
tight fitting, self - closing doors. Toilet rooms
vented to the outside air by mechanical exhaust
systems may be provided with doors that contain
screened louvers.
4. Easily cleanable waste receptacles are provided
and such receptacles are emptied at least once a
day and more frequently when necessary to prevent
excessive accumulation of waste material.
5. Lavatories are located within or immediately ad-
jacent to all toilet rooms. If toilet rooms are.
not readily accessible, handwashing facilities are
provided within or adjacent to food preparation or
processing areas. Handwashing facilities are pro-
vided in .food preparation areas in all food stores
constructed after the effective date of this
ordinance.
6. Each lavatory is provided with hot and cold or
tempered running water. A mixing valve or com-
bination faucet is recommended and is provided in
new installations.
7. Toilet tissue, hand cleansing soap or detergent
and sanitary towels or approved hand drying devices
are conveniently available and provided in adequate
supply or number. Common towels shall not be used.
8. Toilet fixtures, lavatories, soap dispensers, hand
drying devices and all other components of the
toilet facilities and the toilet rooms are
maintained clean and in good repair.
G. WATER SUPPLY. The water supply shall be adequate, of
a safe, sanitary quality, and from an approved source.
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Hot and cold running water, under pressure, shall be
provided in all areas where food is prepared, processed
or handled, or utensils, equipment or containers are
washed.
Ice used for any purpose shall be made from water which
comes from an approved source, and shall be used only
if it has been manufactured, stored, transported and
handled in a sanitary manner.
Satisfactory Compliance:
1. The water supply is adequate, of a safe, sanitary
quality, and from an approved public or private
water supply system which is constructed, pro-
tected, operated and maintained in compliance with
applicable laws and regulations of the State of
Illinois and the Village Of Buffalo Grove.
2. Hot and cold running water, under pressure, is
provided in all areas where food is prepared or
processed and where utensils or equipment are
• washed, except that produce washing sinks need not
be provided with hot water.
3. The potable water - supply piping is not directly
connected with any nonpotable water - supply system
whereby the nonpotable water can be drawn or dis-
charged into the potable water - supply system.
4. The water system and all water supplied or connected
fixtures or equipment are protected, by air gaps or
appropriately located vacuum breakers where needed,
against the possibility of backflow or back -
siphonage and are otherwise in compliance with the
Illinois State Plumbing Code.
5. Ice is made from water meeting.the requirements of
(1) above, in an ice making machine which is located,
installed, operated and maintained so as to prevent
contamination of the ice; or is obtained from a
source approved by the Village of Buffalo Grove.
6. Ice is handled, transported and stored in.a manner
as to be protected against contamination:
:
a. Block ice, if used,
to remove any soil
it is used.
is thoroughly rinsed so as
from the outer surface before
b. Ice crushers, if used, are maintained in a clean
condition and are covered when not in use.
C. Ice buckets, containers, scoops, unless they
are of the single- service type are of a smooth,
impervious material, designed to facilitate
cleaning, are kept clean, and are stored and
handled in a sanitary manner.
H. DISPOSAL OF SEWAGE, REFUSE AND OTHER 'WASTES. All
wastes shall be properly disposed of; all sewage shall
be disposed of in a public sewerage system, or, in the
absence thereof, in a manner approved by the (health
department). All garbage and refuse shall be stored in
suitable containers and in such a manner as not to
become a nuisance. Gaseous wastes shall not cause a
nuisance.
Satisfactory Compliance:
1. Liquid Wastes
a. All water carried sewage is disposed of in a
public sewerage system or in an approved sew-
age disposal system that is constructed and
operated in conformance with applicable laws
and regulations of the State of Illinois and
the Village of Buffalo Grove.
b. Where water carried disposal methods are not
available, only facilities and methods that
have been approved by the Village of Buffalo
Grove are used and such facilities are in
conformance with applicable state and local
laws, ordinances and regulations.
C. All plumbing is sized, installed, and maintained
in accordance with the Illinois State Plumbing
Code and the Village of Buffalo Grove.
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9 2. Solid Wastes
a. All garbage and other refuse containing food
waste is kept in containers, constructed of
durable metal or other approved material that
does not leak or absorb liquid, provided with
tight- fitting lids or covers and is, unless
kept in a special vermin - proofed room or en-
closure or in a waste refrigerator, kept
covered when stored or not in continous use.
b. After being emptied, containers are thoroughly
cleaned on the inside and outside in a manner
so as not to contaminate food, equipment,
utensils or food preparation areas.
C. Food stores constructed after the effective
date of this ordinance are provided with adequate
facilities for washing refuse containers, such
as a washing platform or sink provided with
running water and a proper drain and brushes
that are used for no other purpose.
d. Waste storage rooms or enclosures, if pro-
vided, are constructed of easily cleanable,
washable materials, are vermin proof and are
cleaned regularly.
e. Refuse storage areas, inside and outside, are
clean and do not constitute a nuisance.
f. Other refuse and rubbish is stored in a manner
approved by the health department, is removed
regularly, and does not constitute a nuisance.
g. All garbage and refuse is disposed of daily, or
at such other frequencies as may be approved by
the (health department) and in such a manner as
to prevent a nuisance.
3. Gaseous Wastes
a. Vents, exhaust ducts, and smoke stacks are
not located in close proximity to windows or
air intake vents of adjacent structures.
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b. Incinerators are of approved design and are
operated in accordance with the regulations of
the Illinois Air Pollution Control Board.
c. Areas around incinerators are kept in a clean
and orderly condition.
H. FLOORS. The floors of all rooms shall be of such con -
struction as to be easily cleaned and shall be kept
clean and in good repair.
Satisfactory Compliance:
1. The floors of all rooms in which food is prepared,
stored, handled, processed or in which utensils are
washed, and toilet zooms, are of such construction
as to be easily cleanable, are smooth, non- absor-
bent and are kept clean and in good repair; except
that the floors of nonrefrigerated, dry -food-
storage areas need not be non - absorbent.
2. The floors of rooms in which food is displayed for-
asale are of a material that can be readily cleaned
and are kept clean and in good repair.
3. All Floors are kept clean, free of filth, oil,
litter, and soil accumulations. Dustless methods
of floor cleaning are used, all, except emergency,
cleaning is done during those periods when the least
amount of food is exposed, and adequate cleaning
facilities, including service sinks, are provided.
4. The Floors hereafter installed in food preparation,
processing, and utensil washing rooms, and in
walk -in refrigerators, dressing or locker rooms
and toilet rooms are coved at the juncture be-
tween the floor and the base of walls.
J. WALLS AND CEILINGS. Walls and ceilings of all rooms
shall be kept clean and in good repair.
Satisfactory Compliance:
1. All walls and ceilings of rooms in which food is
prepared or processed or in which utensils are
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• washed, and toilet rooms have a smooth, washable
surface and are finished in.a light color.
2. All walls and ceilings are clean and in good repair.
3. Acoustical materials, easily washable with water,
may used on ceilings, provided ventilation is
adequate to minimize grease and moisture absorption.
K. DOORS AND WINDOWS. When flies are prevalent, all
openings to the outside shall be effectively screened
and doors shall be self - closing, unless other effective
means are provided to prevent the entrance of flies.
Doors, windows and screens shall be kept clean.
Satisfactory Compliance:
1. All openings to the outside are effectively screened
and all screen doors are self - closing and in good
repair; or
2. Air Curtains with air velocities sufficient to
prevent the entrance of flies are in use at all
otherwise ineffectively protected openings;
or
3. Window, door, transom and skylight screens are
tight fitting and free of holes.
4. Flies are absent.
5. Doors, windows, and screens are clean.
L. LIGHTING. All rooms in which food is prepared,
processed or stored, or in which utensils are washed
and toilet rooms shall be kept adequately lighted.
Satisfactory Compliance:
1. Artificial light sources provided approximately 50
foot - candles of illumination on all working sur-
faces in rooms in which food is processed or pre-
pared or in which utensils are washed except when
equivalent natural light is present.
0
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is 2. Storage and toilet rooms are provided with
illumination sufficient to provide 20 foot -
candles at a height 30 inches above the floor.
M. VENTILATION. All rooms in which food is prepared,
processed, stored or sold or in which utensils are
washed shall be adequately ventilated.
Satisfactory Compliance:
1. All rooms are reasonably free of odors, excess
heat and water vapor.
2. Toilet rooms are vented directly to the outside
air in conformance with local building regulations.
Doors must be provided with closures.
N. VERMIN CONTROL. Adequate means for the elimination of
flies, roaches, rodents and other insects and vermin--
shall be taken.
Satisfactory Compliance:
1. The premises are rat proof.
2. All openings to the outside are effectively screened
or provided with welf - closing doors or other effective
vermin control devices and the premises are main-
tained reasonably tight so as to minimize vermin
entrance.
3. Pesticides and other toxic or poisonous substances
are used and stored such that they do not present
a hazard to employees or customers and will not
contaminate foods or food contact surfaces.
O. MISCELLANEOUS. The premises of all food markets shall
be kept clean and free from litter and rubbish. None
of the operations connected with the food market shall
be conducted in any room used as living or sleeping
quarters or in any room which opens directly into living
or sleeping quarters, Adequate lockers or dressing
rooms shall be provided for employees' clothing and
shall be kept clean. Soiled linens, coats, and aprons
shall be kept in containers provided for this purpose.
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40 Satisfactory Compliance:
1. The premises are clean and free of litter and
rubbish.
2. None of the operations connected with the estab-
lishment are conducted in any room used as living
or sleeping quarters or in any room which opens
directly into living or sleeping quarters.
3. Dressing rooms or locker rooms or other suitable
storage spaces are provided for employees
clothing aprons are kept therein.
SECTION VI. FOOD STORES WHICH MAY OPERATE
From and after the effective date of this ordinance, no existing
food store shall continue to operate within (the area of Jurisdiction)
unless it conforms with the requirements of this ordinance; provided,
that equipment and facilities, installed in a food store prior to the
effective date of this ordinance, which do not meet fully all of the
design and construction requirements of this section, shall be
deemed acceptable in that establishment if they are in good repair,
capable of being maintained in a sanitary condition, and the
food - contact surfaces are non - toxic.
A. NEW FOOD STORES. All food stores which are hereafter
constructed, reconstructed, or extensively altered
shall conform in such construction to the requirements
of this ordinance as to construction and installation.
B. PLAN REVIEW - NEW CONSTRUCTION. Properly prepared
plans, including equipment specifications and in-
stallation layouts, shall be submitted to the Health
Officer for review and approval before work is begun
on the construction of new food stores or the re-
construction or extensive alteration of existing ones.
SECTION VII. FOOD SERVICE ESTABLISHMENTS FROM OTHER JURISDICTIONS
Food from food - service establishments outside the jurisdiction
of the Village of Buffalo Grove may be sold within the Village if
such food - service establishments conform to the provisions of this
ordinance or to substantially equivalent provisions. To determine the
extent of compliance with such provisions, the Health Officer may
accept reports from the responsible authority in other jurisdictions
where such food - service establishments are located.
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i SECTION VIII. PENALTIES
Any person who violates any of the provisions of this ordinance
shall be guilty of a misdemeanor and, upon conviction thereof, shall
be punished by a fine of not more than ($500.00) for each day that the
violation exists, in addition thereto, such persons may be enjoined
from continuing such violations. Eath day that a violation contines
t-) exist shall constitute a separate offense.
SECTION IX. REPEAL AND DATE OF EFFECT
This ordinance shall be in full force and effect upon its
adoption and publication as provided by law; and, at that time, all
ordinances and parts of ordinances in conflict with this ordinances
are hereby repealed. This ordinance shall be effective on and after
its passage.
SECTION X. VALIDITY
Should any section, paragraph, sentence, clause, or phrase
of this ordinance be declared unconstitutional or invalid for any
reason, by a court of competent jurisdiction, the remainder of said
ordinance shall not be affected thereby.
Passed this 11 th day of May, 1970.
5 ayes 0 nayes 1 absent
APPROVED
Village Pre ident
ATTEST
Vi lage Clerk'-
Published in pamphlet form by order of the President and Board of
Trustees this 11 th day of May, 1970.