Los Angeles County Municipal Code Part 2 Environmental

RULES AND REGULATIONS NUMBER 1 OF THE LOS ANGELES COUNTY HEALTH DEPARTMENT ADOPTING NATIONAL SANITATION FOUNDATION STANDARDS FOR NEW COMMERCIAL FOOD SERVICE EQUIPMENT

The following Rules and Regulations are adopted effective April 1, 1965 by the Los Angeles County Health Officer pursuant to Section 321 of Ordinance No. 7583, Public Health Code (Los Angeles County Code Section 11.02.160) as a guide to interpret requirements governing the sanitary design and performance of equipment for food establishments.

Standard No. 1—Revised April, 1964 "Soda Fountain and Luncheonette Equipment"

Standard No. 2—Reprinted with revisions April, 1964 "Food Service Equipment"

Standard No. 3—May, 1953 with revisions 1956 "Spray-type Dishwashing Machines"

Standard No. 4—January 1, 1958 as amended, July, 1963 "Commercial Cooking and Warming Equipment"

Standard No. 5—January 1, 1959 "Commercial and Hot Water Generating Equipment"

Standard No. 6—January 1, 1959 "Dispensing Freezers"

C-1—August, 1958 "Basic and Special Criteria for Food Vending Machines"

C-2—Revised April, 1964 "Basic Criteria for the evaluation of Special Equipment and/or Devices"

Copies of such standards shall be kept available for public examination at the Los Angeles County Health Services, 313 North Figueroa, Room 326, Los Angeles.

The following exceptions and modifications are adopted:

GENERAL EXCEPTION:

The installation requirements of "National Sanitation Foundation" standards are not adopted except when specifically stated herein. Installation shall generally conform to the requirements outlined in the drawings and specifications of the Department's latest "Food Equipment Installation Guide" or to standards which the Health Officer determines to be equivalent.

SPECIFIC EXCEPTIONS:

Standard No. 2, dated April, 1964, "Food Service Equipment" is adopted except that Sections 4.19, 4.38 and 4.48 are changed to read as follows:

Section 4.19—Metal doors to enclose openings and provide access to interior compartments shall be fabricated in two basic types of construction; that is, by means of single panel or double panel walls, with or without intermediate insulation. Hinges shall be kept to a minimum. Hinges required in the food zones, shall be easy to clean and of simple take-apart design and construction. Piano-type or fixed pin hinges are not permissible in the food zone. All sliding doors are to be removable. Doors other than metal are to be in accordance with "MATERIALS" specifications and of flush-panel type.

Section 4.38 DRAWERS AND BINS: All drawers, bins, and drawer carriages shall be made readily removable for cleaning. Bins for food ingredients are to be in a totally enclosed space, or when not enclosed, to be provided with a tight-fitting cover. Food ingredient containers, including portable food containers, shall have tight fitting covers and comply with Items 3.01 and 4.03. Square corners and smooth galvanized metal are permitted for containers intended for the storage of dry, unpackaged foods and for dishwashing and pot-washing sinks.

Section 4.48 TOPS OF COUNTERS, TABLES, AND BACK BARS: Tops, if exposed, shall be in one piece, or all seams shall be welded, ground and made smooth, provided that field joints shall comply with Item 4.21. Provided all corners are tight, smooth and tight-jointed laminated hard maple or equivalent topped baker's tables and meat blocks are permitted for bakery and butcher-shop type food preparation.

Standard No. 5, January 1, 1959, "Commercial Hot Water Generating Equipment" is adopted except that Sections 3.04, 5.02, 5.04, 5.06, 5.07, 5.08, 5.09 and 5.15 are deleted and Sections 4.00, 4.01, 5.03, 5.09 are changed to read as follows:

Section 4.00 GENERAL: Hot water generating equipment shall be so designed and installed as to make cleaning of the external surfaces of various units and parts easy, and to minimize places where dirt will collect and where vermin may find shelter.

Section 4.01 SPACE BENEATH: "Where installed in areas where food is processed, stored or prepared, self-supported hot water generating equipment mounted on legs shall have a clear space underneath at least 6" high to provide for proper cleaning. Base mounted units shall provide access for proper cleaning, and shall be designed to be easily cleaned."

Installation requirements of Standard No. 5 are hereby modified to read as follows:

Section 5.03 WATER SUPPLY PRESSURE CONTROL: In order to assure a uniform required volume of hot water for the fresh water rinses of dishwashing machines, when the flow pressure exceeds 25 pounds, either a flow control valve should be installed, that will maintain the prescribed minimum rate of flow under all probable variations in flow pressure, or a reliable pressure reducing valve should be installed and so set as to give 15 to 25 pounds flow pressure on the fresh water rinse line at the dishwashing machine. (It is suggested that 20 pounds flow pressure is the ideal operating pressure.) The flow control valve or the pressure reducing valve should be installed as close to the machine as possible, and outside the recirculation line is used. Each installation should include a suitable gauge cock installed where the flow pressure may be conveniently measured. Flow or pressure control valves should be adjusted with provision for the adjustment to be locked so it cannot be changed without tools.

Section 5.09 RECIRCULATION PUMPS: "Where the length of piping from the heater to a dishwasher designed for intermittent use exceeds 20' an approved means of circulation shall be provided for the 180° F. sanitizing rinse water."

APPENDIX TO STANDARD No. 5

The appendix and the charts and tables of Standard No. 5 are hereby adopted for guidance in determining the quantity of hot water required for various commercial, spray-type dishwashing machine installations.

Criteria C-2 dated April 5, 1961 and revised April, 1962, "Evaluation of Special Equipment and/or Devices" is adopted except that Section 4.03 is amended to read as follows:

Section 4.03 is amended: INTERNAL CORNERS OR ANGLES OF FOOD CONTACT SURFACES:

An internal angle formed by the intersection of surfaces at 135° or less, and to be manually cleaned, shall have a minimum continuous and smooth radius of 1/8 inch. Square corners and smooth galvanized metal are permitted for containers intended for the storage of dry, unpackaged foods and for dishwashing and pot-washing sinks, provided all corners are tight.

Section 4.031 LESSER RADII: Lesser radii may be used where necessary for proper functioning of parts (such as sealing ring grooves, holes, or grooves), provided that they can be readily cleaned.

Section 4.032 GREATER RADII: Greater radii may be required where cleaning, product flow and maintenance requirements indicate.

RULES AND REGULATIONS NUMBER 2 OF THE LOS ANGELES COUNTY HEALTH DEPARTMENT GOVERNING SANITARY PREPARATION AND HANDLING OF SALAD-TYPE SANDWICHES

The following Rules and Regulations are adopted effective April 1, 1965 by the Los Angeles County Health Officer, pursuant to Section 321 of Ordinance 7583, Public Health Code (Los Angeles County Code Section 11.02.160) to provide specific standards governing sanitary protection and handling of salad-type sandwiches.

These Rules and Regulations shall apply to the preparation of salad-type wrapped sandwiches which include, but are not limited to ham salad, tuna salad, egg salad, chicken salad, turkey salad, and sandwiches prepared with similar types of food ingredients which may support the rapid and progressive growth of organisms that may cause food illness.

Handwashing facilities with hot and cold running water, discharging through a mixing-type outlet so the user may adjust the temperature, a soap dispenser and sanitary towels, shall be provided and maintained in room or area where sandwiches are prepared and shall be used by all food handlers upon coming to work, after use of toilets and whenever the hands have been subject to contamination.

All employees handling unwrapped sandwiches or their ingredients shall wear clean outer garments and head covers, and shall practice sanitary techniques and methods to preserve the purity and sanitary quality of the product and to avoid contamination of the product. Management shall supervise the sanitary preparation of sandwiches and require that no employee with cuts, sores, infections or other conditions with might cause food contamination handles unwrapped sandwiches or ingredients therefor.

All utensils and equipment which come in contact with the food shall be of such material, construction and design as to be readily cleanable and shall be kept in a clean and sanitary condition. All equipment which comes in contact with salad-type sandwich ingredients shall be washed in warm water containing a detergent and rinsed by immersion in hot water at 170° F. or above exposed for 1/2 minute to a sanitizing solution approved for multi-use utensils at least once each shift.

No mixing, blending, or other processing of ingredients shall be done with hands in contact therewith except where the Health Officer determines it is not practical to handle with implements, such as egg shelling, handling meat for grinding. Mixing salad ingredients and handling after mixing shall be by clean implements only.

Boiled, shelled eggs shall be sanitized before further processing for salad sandwich ingredients. This may be done by dipping in boiling water for 10 seconds or sanitized as approved by the Health Officer.

If the ingredients are such as can support the rapid growth of organisms which may cause food-borne illness, those ingredients shall have been kept refrigerated at all times until ready for use in sandwich preparation, except when being processed or as allowed herein.

The amount of salad ingredients kept out of refrigeration for making into sandwiches and the sandwich preparation procedures shall be so conducted that no such ingredients will warm to above 50° F. prior to use in preparation.

All ingredients for salad-type sandwich fillers shall have been brought to a temperature of 50° F. or below before being placed in the sandwiches. When quantities of such food which have not previously been chilled are placed in the refrigerator for chilling they shall be placed in shallow layers not more than 3" deep and so arranged as to promote rapid and effective chilling or in other containers if their size and shape and the cooling conditions are such as to chill to 50° F. or below as rapidly as a large mass is chilled in a 3" deep container under normal, approved refrigerator conditions.

No ingredients shall be used as ingredients for salad-type sandwich unless they have been at all times handled and treated in full compliance with refrigeration and handling requirements applicable to all other sandwich ingredients.

Wrapped salad-type sandwiches shall be placed in a refrigerator as each unit box or rack is filled and in no case in more than one hour after preparation.

RULES AND REGULATIONS NUMBER 3 OF THE COUNTY OF LOS ANGELES HEALTH DEPARTMENT GOVERNING INSTALLATION AND USE OF WATER TREATMENT MECHANISMS ON CONSUMER DOMESTIC WATER SUPPLY LINES

The following Rules and Regulations of the County of Los Angeles Health Officer Governing the Installation and Use of Water Treatment Mechanisms on Consumer Domestic Water Supply Lines are established in furtherance and clarification of Section 501 of the Public Health Code, (Ordinance No. 7583) (Los Angeles County Code Section 11.38.030) dealing with cross- connections. Authority: Section 321, Ordinance No. 8588. (Los Angeles County Code Section 11.02.160.) Effective: July 13, 1970.

It is the position of the Health Officer that:

(a)

public water supplies as delivered to consumer premises are or should be of such character as to be in the greatest degree acceptable for domestic use without further treatment,

(b)

the unwarranted addition of chemicals to the domestic water supply is not in the public health interest,

(c)

the uncontrolled addition of chemicals to the domestic water supply is contrary to public health and safety,

(d)

the burden of proof in establishing a need for and beneficial effect of water treatment rests with the proponent,

(e)

chemicals proposed for use shall be unequivocally safe in dosage and manner applied to the satisfaction of the Health Officer,

(f)

violation of these rules and regulations constitutes a cross-connection violation and is subject to abatement as such.

No person shall install, maintain, or use any water treatment mechanism, device or contrivance on any domestic water line to or within any consumer premises without prior written approval and authorization by the Health Officer. Exception: This section shall not apply to:

(a)

the installation of water treatment equipment to industrialized water systems protected against backflow by the proper installation of approved backflow prevention devices,

(b)

salt (sodium chloride) regenerated zeolite softeners.

No person shall add or introduce any chemical into any domestic water supply line to or within any consumer premise in any manner without prior written approval and authorization by the Health Officer. Exception: This section shall not apply to the salt (sodium chloride) regeneration of zeolite softeners.

The following criteria shall be used in evaluating an application for installing a water treatment mechanism or applying chemical treatment to a domestic water system.

Need: Documentation shall be provided establishing that a water problem exists and is subject to control by the treatment proposed.

Safety:

(1)

Each formulation proposed for use shall be registered with the Health Officer, giving complete chemical analysis and percentage composition as prepared by a recognized laboratory.

(2)

Each mechanism, device, or contrivance proposed for use shall be registered with the Health Officer, with detailed mechanical drawings and materials specifications.

(3)

Each such unit shall be of durable construction and protected from unauthorized entry by a locking mechanism.

Dosage: Chemicals shall applied at the lowest level to accomplish intended purpose.

Feed:

(1)

Chemical feed shall be proportionate to water flow through the system treated.

(2)

Accuracy of the feed mechanism shall be such as to maintain applied dosage within the intended range.

(3)

Each mechanism, contrivance, or device shall be designed and/or equipped so as to prevent the back siphonage of treatment chemicals into downstream piping in conflict with the foregoing.

(4)

Certified reports from reputable chemical and mechanical testing laboratories shall be submitted to the Health Officer documenting

(a)

proportionality of feed,

(b)

accuracy of the feed mechanism over the full range of anticipated water flow,

(c)

prevention of siphonage.

Identification: Each assembly of any water treatment mechanism, device, or contrivance shall bear a permanently affixed and durable nameplate, decal, label or similar identification with the following information in easily readable form and size: manufacturer, model, size, and where appropriate, serial number.

In addition thereto, each assembly shall bear a permanently affixed and durable plate, decal, label or similar identification, mounted in a position readily in view of a person charging the unit, bearing the following information in easily readable form and size: Caution: This unit has been approved for the application of (formulators name and compound identification) only.

Chemicals shall be stored and dispensed in a sanitary manner from original containers bearing descriptions of materials, manufacturer/formulator, and address, or repackaged or dispensed in a sanitary manner from similarly identified containers.

Control of treatment at each installation shall be based upon the laboratory findings of a reputable laboratory. The permittee shall submit semi-annual chemical, physical or other laboratory test results to the Health Officer to substantiate the beneficial effect of treatment.

Upon finding by the Health Officer that a permittee is unable to establish the effect of water treatment in accordance with need declared in application, authorization for said treatment may be revoked.

Upon revocation of authorization by the Health Officer, a permittee shall immediately discontinue water treatment and shall within 30 days thereafter dismantle and remove any water treatment mechanism, device, or contrivance associated therewith from the water system.

Upon cessation of water treatment, for any cause whatever, any water treatment mechanism, device or contrivance associated therewith shall within 30 days be dismantled and removed from the water system by the permittee.

RULES AND REGULATIONS NUMBER 4 OF THE COUNTY OF LOS ANGELES DEPARTMENT OF HEALTH SERVICES GOVERNING PASS-THROUGH OPENINGS TO THE OUTSIDE OF RESTAURANTS AND OTHER FOOD ESTABLISHMENTS, EXCEPT TEMPORARY FOOD STANDS AND MOBILE FOOD PREPARATION VEHICLES

The following Rules and Regulations are adopted effective December 1, 1976 by the Los Angeles County Health Officer pursuant to Sections 321, 352, and 374 of the Public Health Code, Ordinance No. 7583, as amended, to (Los Angeles County Code Sections 11.02.160, 11.12.010 and 11.12.230) to provide for the protection of foods from contamination by flies and other insects and from dust, dirt or other contamination. Violation of these rules and regulations constitutes a violation of Sections 352 and/or 374 of Ordinance No. 7583 (Los Angeles County Code Sections 11.12.010 and/or 11.12.230), and may be prosecuted as such.

All pass-through food service openings to the outside of restaurants and other food establishments shall comply with the following:

The counter surfaces at the openings shall be smooth and cleanable.

As an integral part of the opening, a closure shall be provided to exclude the entry of dust and vermin.

Openings shall remain closed when not in use.

Openings shall not be closer together than 18 inches.

When flies, insects, or other vermin or dust, dirt, or other contaminants are present, additional control measures shall be provided.

Food service pass-through opening size requirements for new restaurants or food establishments:

Pass-through openings without fly exclusion devices shall be limited to a maximum size of 216 square inches.

Openings exceeding 216 square inches, up to a maximum of 432 square inches (3 square feet), shall be equipped with an effective fly exclusion device.

In order to construct an opening larger than 3 square feet, a unique or necessary need must be demonstrated and a written variance must be obtained from the Health Officer. Such openings shall be limited to a maximum size of 6 square feet and shall be provided with an effective fly exclusion device.

Restaurants and food establishments existing on the effective date of these rules and regulations shall comply with the following:

No food service pass-through opening shall exceed 6 square feet.

Existing pass-through openings without effective fly exclusion devices shall be limited to a maximum size of 3 square fee. All existing openings in excess of 3 square feet and up to 6 square feet shall be provided with an effective fly exclusion device.

Restaurant and food establishment food service pass-through openings in excess of 6 square feet existing on the effective date of these rules and regulations shall be modified to comply with one of the following:

Pass-through openings without effective fly exclusion devices shall be limited to a maximum size of 216 square inches.

Openings exceeding 216 square inches, up to a maximum of 432 square inches (3 square feet), shall be equipped with an effective fly exclusion device.

In order to construct an opening larger than 3 square feet, a unique or necessary need must be demonstrated and a written variance must be obtained from the Health Officer. Such openings shall be limited to a maximum size of 6 square feet and they shall be provided with an effective fly exclusion device.

Fly exclusion devices referred to by these rules and regulations shall be of a type prescribed by or acceptable to the Los Angeles County Health Officer and shall be effective in their operation. Installation, operation, and maintenance of fly exclusion devices shall be in a manner prescribed by or acceptable to the Health Officer.

RULE AND REGULATIONS NUMBER 5 OF THE LOS ANGELES COUNTY DEPARTMENT OF HEALTH SERVICES ADOPTING SCHEDULE FOR FEES FOR SERVICES RENDERED BY THE HEALTH OFFICER

The following Rule and Regulation is adopted effective October 19, 1979, by the County of Los Angeles Health Officer pursuant to Section 751 of Ordinance 7583, Public Health Code (Los Angeles County Code Section 11.06.020) as a schedule of fees for the granting of permits and on-site inspections to determine compliance to all codes and regulations for the drilling, modifying, converting or destroying of water wells; for plot plan review, investigation, soil porosity testing, and on-site inspections as necessary to determine requirements for and approval of private sewage disposal systems; and to include fees for technical services provided to applicants by the department for the on-site inspection and approval of existing private sewage disposal systems and to determine the adequacy and safety of water supplies, waste disposal and structure of cabins for occupancy within the boundaries of the United States Forest Service.

Failure to pay said fees as provided for in Chapter 8.04 of Title 8 shall constitute violation of Section 751 of Ordinance 7583 (Los Angeles County Code Section 11.06.020), and may be prosecuted as such.

(Ord. 2005-0053 § 17, 2005; Ord. 88-0106 § 30, 1988; Ord. 87-0064 § 3, 1987; Ord. 86-0099U § 3, 1986; Ord. 85-0111U § 3, 1985; Ord. 84-0099 § 3, 1984; Ord. 84-0097U § 3, 1984.)