Sec.30-6-A23. Sanitation

(a) (1) Rooms used for the retail dispensing of alcoholic beverages shall be clean, well lighted and ventilated and free from flies and vermin. All plumbing shall be of a sanitary construction and kept in sanitary condition.

(2) Premises which are licensed for consumption on the premises shall be provided with separate and adequate toilet facilities which shall bear suitable signs. The department may, in its discretion, waive the requirement for separate facilities in cases of hardship. Upon a showing of changed conditions, the department may revoke the waiver after due notice and an opportunity for a hearing has been provided. Toilet rooms shall be adequately lighted, ventilated, and screened to exclude flies. Toilet bowls, sinks and other toilet fixtures shall be kept in good repair and in a sanitary condition. Single service towels or suitable hand drying units and soap or other suitable cleansing agents shall be provided.

(3) The bar shall be clean and in good repair and shall contain a suitable sink and drain board to which shall be piped an adequate supply of hot and cold running water. All beverage pipe lines shall be kept clean.

(4) Air intakes for pressure dispensing systems shall be to pure air supplies.

(5) There shall be an adequate supply of clean drinking receptacles available at the bar at all times. Utensils, dishes and drinking glasses shall be clean before each use.

(6) All foods in storage or on display shall be either wrapped or stored in clean, closed containers.

(7) Operators and employees of such alcoholic beverage dispensing places shall have clean hands and wear clean clothing while engaged in dispensing such beverages and shall be free from communicable diseases.

(b) Beer or wine pipe lines and barrel tubes used for the dispensing of alcoholic beverages in places where such dispensing is carried on shall be cleaned at least once each week, by the use of hydraulic pressure mechanism, hand pump suction or a force cleaner or other system approved by the department, or shall be permanently kept clean by a device approved by said department. After cleaning, the lines shall be rinsed with clear water until all chemicals, if any have been used, have been removed.

(c) Beer or wine shall not be caused or permitted to flow through copper or lead tubing unless such copper or lead tubing is isolated so that the beer or wine does not come in direct contact with the copper or lead.

(d) Beer or wine may be charged with gas by any of the following methods: By the use of carbon dioxide, nitrogen or carbonic gas, or by the use of electrical, hydraulic or mechanical pumps. If pumps are used, the intake for such pumps shall be taken from the outside of the building where fresh and clean air is available, and such intake shall be protected by a suitable filter or filters.

(e) A record card shall be used to record the dates of the cleaning of beer or wine pipe lines, coils, tubes and appurtenances. Said card shall be signed by the person who performs the cleaning operation and countersigned by the permittee. Such cards shall be kept upon the permit premises for a period of one year from the date of the last entry and shall be available at all times for inspection by an agent of the department and by the local health enforcement officers.

(f) On permit premises which are allowed to utilize bulk containers or dispensers for wine, such bulk containers or dispensers shall contain only such wine that has been poured from the original sealed containers. The remaining contents of any unit of wine previously delivered to a customer shall not be reused or resold.

(Effective April 16, 1991; Amended October 1, 2001)