SEC. 18. All persons operating manufacturing establishments and salesrooms for the manufacture or sale of products defined in this ordinance, or persons employed therein, shall be examined by the city physician under the requirements of the two preceding sections, and said persons must submit to a reexamination at any time upon demand of the city physician, for which no fee shall be charged. SEC. 19. All milk and milk products used in the manufacture of any product defined in this ordinance shall be only such milk as has been produced under the conditions prescribed in the ordinances of the city of Oklahoma City. SEC. 20. Ice cream or frozen products shall not contain any colon bacilli in one cubic centimeter. SEC. 21. It shall be the duty of the milk inspector to collect at reasonable times samples of the products made in Oklahoma City, subject to the terms of this ordinance, and submit the same to the city chemist for analysis, and a copy of said analysis shall be furnished the person from whom the sample is taken on request. SEC. 22. The analysis by the city chemist of all products governed by this ordinance shall be competent evidence as to the quality and character of the product. SEC. 23. The standards prescribed by the United States Department of Agriculture, the Oklahoma State Board of Health and the Oklahoma State Board of Agriculture for all products defined in this ordinance are hereby adopted as the standards for all of said products defined in this ordinance. SEC. 24. The invalidity of any section or any part thereof of this ordinance shall not invalidate the balance of said section or any other section of this ordinance. SEC. 25. Any person, firm, or corporation or their employees who shall violate any of the provisions of this ordinance shall, upon conviction thereof, be fined in a sum not to exceed $19 and costs of $1 for each offense, and in addition to such fine the permit issued to conduct said business may be revoked by the board of commissioners. SOMERVILLE, MASS. Ice Cream-Manufacture and Sale. (Reg. Bd. of H., Oct. 3, 1917.) SEC. 72. No ice cream shall be manufactured or kept in any portion of a building which is used for the keeping of horses or other animals, or in any room used in whole or in part for domestic or sleeping purposes, unless the portion used for manufacturing or keeping ice cream is separated from other parts of the building to the satisfaction of the board. SEC. 73. Every room in which ice cream is manufactured or kept shall be kept clean at all times and shall be equipped with appliances for washing or sterilizing all utensils employed in the mixing, freezing, keeping, sale, or distribution of ice cream, and all such utensils before use shall be thoroughly washed with boiling water or sterilized by steam. SEC. 74. No person shall use as a container for other substances than ice cream any vessel used in the manufacture or keeping of ice cream. SEC. 75. Every place in which ice cream is manufactured shall be equipped with facilities for thoroughly cleansing the hands of operatives. Every person immediately before mixing the ingredients which enter into the composition of ice cream, or freezing or handling the same, shall thoroughly wash and clean his hands and keep them clean during such mixing, freezing, and handling. Every person so engaged must be dressed in clean outer garments. SEC. 76. No urinal, water-closet, or privy shall be located in a room used for manufacturing or keeping ice cream, or so situated as to pollute the atmosphere of such room. SEC. 77. Ice cream kept for sale in any shop, restaurant, or other place shail be stored in a covered receptacle. Such receptacle shall be drained to the satis faction of the board and shall be kept clean and tightly closed, except during such intervals as are necessary for the introduction or removal of ice cream or ice. Said receptacle shall be kept only in such location and under such condi tions as shall meet with the approval of the board. SEC. 78. Every person engaged in the manufacture, keeping, transportation, sale, or distribution of ice cream, immediately on the occurrence of any case of infectious disease, either in himself or his family, or among his employees, og within the building or premises where the ice cream is manufactured, kept, sold, or distributed, shall notify the board, and at the same time suspend the manufacture, transportation, sale, and distribution of ice cream until authorized to resume the same by the board. SEC. 79. All cream, milk, or skimmed milk used in the manufacture of jer cream shall before use be kept at a temperature not higher than 50° F. SEC. 80. No melted or old ice cream, or ice cream returned to a manufacturer for any cause whatever shall be used again in the manufacture of ice cream. WHEELING, W. VA. Ice Cream-Manufacture, Care, and Sale. (Ord. Effective July 1, 1919.) SEC. 38. Manufacture and sale of ice cream, a. Ingredients.—All milk, crean, condensed milk, homogenized cream, and skimmed milk used in the manufacture of ice cream shall have conformed to all the requirements for milk, cream homogenized cream, and skimmed milk as contained in the section of this ordinance relating to milk and cream. All milk, cream, homogenized cream and skimmed milk used in the manufac ture of ice cream shall be properly pasteurized before being so used. No water, fruit, fruit juice, pastry, condiment, flavoring, coloring matters, sugars, gums, gelatines, or other substance shall be used which are not pure and wholesome and free from any injurious substances. Milk and cream powders may be used in the manufacture of ice cream. The finished product shall contain not less than 8 per cent butter fat, as determined by the Babcock test, and be free from all preservatives and products of decomposition. Ice cream containing fruits, and known as fruit ice cream. and ice cream containing nuts, and known as nut ice cream, shall contain not less than 8 per cent butter fat, as determined by the Babcock test. The finished product shall not contain bacteria in excess of 500,000 bacteria per cubic centimeter. b. Utensils. All utensils which come in direct contact with the liquid ingredients or the frozen product must be of nonabsorbent, nonpoisonous ma terials. All utensils must be thoroughly cleansed with fresh boiling water and soap after each time used. All utensils kept ready for use must be free from dust. All selling and sh ping utensils must be sterilized or rinsed in clean boiling water after each *ras used. No utensil used in storage of ingredients, making, storing, or transporting of ice cream shall be used for any other purpose. c. The factory.-All walls, floors, and woodwork must be impervious to water, free from cracks, crevices, projections, or other dust and dirt collecting places. The drainage must be such as to permit easy flushing and rapid carrying away of the water from the floor, which must be kept clean at all times. The lighting arrangements shall permit an adequate supply of sunlight during the daylight hours. No ice cream shall be manufactured in a kitchen, washroom, workshop, sleeping room, stable, or in close proximity to a room used for any purpose than that directly related to the manufacture of ice cream. Where rooms of this kind adjoin they shall be so partitioned off that direct communication is Impossible. Adequate toilet facilities shall be provided. These shall be partitioned off from every part of the factory and not directly communicating with any making or handling rooms. There shall be constantly available during the working hours a good supply of hot water, soap, and clean towels, conveniently placed, with facilities for washing the hands. The factory shall be free from flies and other insects. It shall also be free from odors not directly connected with the industry. The ventilation shall be such as to secure an adequate supply of fair, free from excessive dusts. d. Individuals in the manufacture.-All persons engaged in making or handling ice cream or of the utensils used in the process must be free from all forms of communicable disease. No clothing shall be worn by those engaged in the making of ice cream that is not washable and in clean, fresh condition. The bare hands or absorbent material shall not be used in manipulating the product in any way. e. Storage and transportation.-All ice cream must be held at a temperature below 20° F. All ice cream must be kept only in closed containers. A new batch shall not be packed on top of an old one. Cabinets and tubs shall be properly drained at all times. Wagons, cars, and other means of transportation shall be in no way unsanitary. f. Sale. All utensils for serving must be washed with clean hot water after each time used. Sinks are prohibited when kept filled with water for repeated washings. All surfaces on soda fountains, counters, draining boards, ice boxes, tables, and places where drinks and refreshments are served shall be nonabsorbent and frequently washed with scalding water. All refuse in refreshment booths, soda fountains, and ice-cream parlors must be kept in closed receptacles, emptied and scalded at least once daily. WHITE PLAINS, N. Y. Ice Cream and Similar Frozen Products-Manufacture and Sale-Permit Required. (Ord. Mar. 27, 1918.) No person shall manufacture for sale, sell, or expose or offer for sale in the city of White Plains any ice cream, sherbet, or similar frozen product without a permit from the board of health. Such permit shall be issued without fee and shall expire on the 1st day of January following the date of issue. No permit shall be granted unless written application has been made therefor in prescribed form, which form shall require the furnishing of such information as is necessary to show compliance with the regulations adopted by the board of health. Any person violating said regulations shall be liable to the penalties prescribed for violating or failure to comply with the sanitary code, and to the penalties prescribed by the laws of the State of New York, for failure to comply with any lawful order or regulation prescribed by a board of health, and, in addition, to the revocation of the permit. Ice Cream and Similar Frozen Products-Manufacture, Care, and SaleCleaning of Utensils Used in Serving. (Reg. Bd. of H., May 20, 1918.) 1. All materials incorporated in ice cream shall be clean, sound, and whole some. All finished products shall be free from excessive bacterial content. All milk, condensed milk, or cream shall be kept at a temperature not exceeding 50° F. No old or melted ice cream or ice cream returned to a manufacturer in a broken package shall again be used in the preparation of ice cream. 2. No ice cream shall be manufactured or stored in any portion of a building which is used for the stabling of horses or other animals, or in any room used in whole or in part for domestic or sleeping purposes unless the mann facturing or storage room for ice cream is separated from other parts of the building by impenetrable walls, without doors, windows, or other openings. 3. All rooms in which ice cream is manufactured or stored shall be provided with tight walls and floors and kept constantly clean. No accumulation of rubbish, useless, offensive, or dust-collecting materials shall be allowed therein. The floors and walls of said rooms shall be of such construction as to permit rapid and thorough cleansing. Doors, windows, and other openings shall be properly screened and the rooms kept free from flies. The rooms aforesaid shall be equipped with adequate appliances for washing and sterilizing all utensils employed in the mixing, freezing, storage, sale, or distribution of ice cream, and all such utensils after use shall be thoroughly washed and sterilized. 4. No container used in the manufacture or sale of ice cream shall be used for any other purpose. No person shall use a utensil of any kind or description in the service of sale of ice cream the use of which has been disapproved by the board of health, and no person shall use any utensil in the service or sale of ice cream unless said utensil is washed and sterilized in boiling water or live steam at least once a day or oftener if necessary; and no person shall use his fingers of hands to remove particles of ice cream, ice, or other matter from inside any vessel containing ice cream intended for sale. 5. All establishments in which ice cream is manufactured shall be equipped with facilities for the proper cleansing of the hands of operatives, and all persons immediately before engaging in the mixing of the ingredients entering into the composition of ice cream, or its subsequent freezing and handling, shall thoroughly wash his hands and keep them clean during such manufacture and handling. All persons shall be dressed in clean outer garments while engaged in the manufacture and handling of ice cream. No urinal, water-closet, or privy shall be located in any rooms where ite cream is manufactured or so situated as to pollute the atmosphere of sad rooms. In every urinal, water-closet, or privy used by employees shall be posted a conspicuous sign notifying employees to wash hands after using urinal or toilet. 6. All vehicles used in the conveyance of ice cream for sale or distribution shall be kept in a cleanly condition and free from offensive odors. 7. Ice cream kept for sale in any shop, restaurant, or other establishment shall be stored in a covered box or refrigerator. Such box or refrigerator shall be properly drained and shall be kept clean and tightly closed, except during such intervals as are necessary for the introduction or removal of ice cream or ice. Said box or refrigerator shall be kept only in such locations and under such conditions as shall be approved by the board of health. 8. Every person engaged in the manufacture, storage, transportation, sale, or distribution of ice cream, immediately upon the occurrence of any case of communicable disease, either in himself or in his family, or amongst his employees, or within the building or premises where ice cream is manufactured, stored, sold, or dstributed, shall notify the board of health and at the same time shall suspend the sale and distribution of ice cream until authorized to resume the same by the health officer. No person shall use to hold or convey ice cream any container which has been handled by a person suffering from communicable disease until said container has been thoroughly sterilized. 9. Spoons, dishes, glasses, or other containers used in serving ice cream must be thoroughly cleaned with washing powder or soap after each use and after cleaning must be rinsed in clean running water. A sufficient supply of towels and cloths shall be provided and shall be kept in a cleanly condition. Cones or other edible containers of ice cream shall be of pure materials and shall be kept covered until used. 10. The term "ice cream as used in these regulations shall mean ice cream, sherbet, water-ice, or similar frozen product. 11. Permits shall be conspicuously displayed in the rooms used for the manufacture and retail sale of ice cream. 12. The health officer and inspectors of the board of health shall examine all places used in the manufacture and sale of ice cream as often as they deem necessary and shall take such samples of materials and products as they may require. Wherever the health officer shall determine that proper cleanliness is not observed, either in the place of manufacture, in the utensils, materials, or manner of making of ice cream or in the manner of carrying or selling the same, no further sales of such ice cream shall be allowed until objectionable features are removed and written permission given by him. |