USA > Massachusetts > Hampden County > Wilbraham > Wilbraham annual report 1956-1960 > Part 30
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3. Camp Site:
The camp site shall be such that it is practicable to provide and maintain proper sanitary facilities. Where local water sup- puy and sewage disposal works are to be provided, the location shall be on porous, well draining soil, and shall afford facilities
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for obtaining a good water supply and a safe method of sewage disposal.
Tourist, overnight cabin and trailer camp or park. Each tourist, overnight cabin or trailer space shall consist of at least one thousand (1000) square feet of area and not less than twenty- five (25) feet in width. No tourist, overnight cabin or trailer space shall be closer than ten (10) feet to any property line of the camp or park.
No camp shall be established on the watershed of a public water supply until proper sanitary facilities have been provided and all sanitary facilities shall be in accordance with the rules and regulations for the sanitary protection of public water sup- plies, made by the State Department of Public Health under the provisions of Section 160, Chapter 111, General Laws.
4. Plan of Camp:
Every camp shall have available for inspection a plan or sketch indicating the location of all local sources of water supply and other sanitary facilities including all toilets, septic tanks, and receptacles for garbage and refuse, and signs shall be posted indicating the location of such facilities.
5. Water Supply:
Every camp shall have a water supply of safe, sanitary quality, sufficient in quantity for the maximum population using the camp at any time. Such water supply shall be easily obtain- able from its source or from faucets or bubblers on a pipe dis- tribution system. Dipping of receptacles into the source of sup- ply shall not be permitted. Common drinking vessels shall not be provided or permitted.
Drinking fountains shall be of sanitary design and construc- tion.
Any source of water supply, the water of which is found to be polluted or of questionable quality, shall be posted as unsafe.
6. Sewage and Waste Water Disposal:
No camp shall be operated without facilities adequate for the proper disposal of the sewage and waste water. There shall be separate accommodations for each sex, so located as to be easily accessible to all parts of the camp.
Camps so located and equipped that water under suitable pressure and public sewers are available shall be equipped with flush toilets and connected with the public sewage system. Camps not so located shall be provided with facilities adequate for the disposal of the sewage and waste water in a sanitary manner.
There shall be at least one toilet seat for each 15 campers when the camp is operating to full capacity and one urinal of vitreous material shall also be provided for each 25 men.
No privy shall be located within 50 feet of any kitchen, din- ing room, mess hall or other place where food is prepared or served.
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Toilet structures shall be fly-tight, well lighted and ventila- ted.
In cleaning septic tanks, chemical toilets, privy vaults or pits, the contents shall be removed and disposed of in a manner satisfactory to the Board of Health so that they will not become a menace to the public health, create a nuisance, or cantaminate any water supply or bathing place. Vault contents shall be treat- ed frequently by sprinkling with chloride of lime or a compound equally effective for preventing nuisances.
7. Disposal of Garbage and Rubbish:
Every camp shall be provided with metal, tight-covered re- ceptacles for garbage, placed at a suitable point or points at the camp and sufficient in number to contain all such garbage. All garbage shall be deposited in them. The contents of these covered receptacles shall be removed daily when the camp is in use and, under proper supervision, buried or disposed of in a sanitary manner so as not to create a nuisance.
Garbage shall not be thrown or deposited in any ravine or ditch or gutter, on any street or highway, into any waters, or be permitted to remain exposed upon the surface of the ground.
Garbage receptacles shall be thoroughly washed at frequent intervals.
Every camp shall be provided with suitable receptacles with tight covers for rubbish, and all waste papers, bottles and tin cans shall be placed in them. The contents shall be removed at least twice a week when the camp is in use and burned or other- wise disposed of in a sanitary manner under proper supervision.
8. Food:
The quality and handling of all foods sold or offered for sale on the camp premises shall conform to the regulations of the Board of Health and to the Tercentenary Edition of the General Laws as amended or as may hereafter be amended.
9. Bathing Places:
No bathing place shall be established or used which is sub- ject to dangerous contamination. Swimming and wading pools and bathing places shall be operated and maintained in accordance with the recommendations of the Joint Committee on Bathing Places of the Conference of State Sanitary Engineers and the American Public Health Association. (Copies of this report may be obtained from the American Public Health Association, 1790 Broadway, New York, N. Y.)
10. Shower Baths:
Camps provided with shower baths shall have separate com- partments for each sex. A minimum of one shower head for each sex shall be provided for camps up to 20 persons and one additional head for each additional 20 persons or fraction thereof. Water- tight floors of durable and impervious material and suitable waste water disposal facilities shall also be installed.
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11. Living Quarters:
Living quarters, including dormitories, dining rooms, kit- chens, bath and toilet rooms, laundries, and other shelters shall be properly screened, well ventilated and lighted, free from ver- min and insects, and the floors raised not less than 12 inches from the ground. Screen doors shall be of self-closing type. The floors of all kitchens, dining rooms, bath, toilet and wash rooms and launderies shall be watertight.
No windows shall open directly into any enclosed garage space.
All plumbing fixtures shall be properly trapped and vented and made sanitary in every particular, and all plumbing shall be in accordance with the Plumbing Rules of this municipality.
12. Caretaker and Maintenance of Sanitary Conditions:
The camp shall be supervised by a capable manager or care- taker who shall reside at the camp or visit it every day when it is occupied. It shall be the duty of the manager or caretaker to keep the camp and its equipment in a clean and sanitary condi- tion.
The owner or management of each camp shall assume re- sponsibility for maintaining the camp in proper sanitary condi- tion in accordance with these rules and regulations, copies of which shall be posted at a conspicuous place in the camp.
The camp when closed for the season shall be left clean and in a sanitary condition.
13. Communicable Disease:
Whenever a case of disease dangerous to the public health is discovered or any unusual amount of illness occurs in any camp, the person in charge shall at once notify the Board of Health. The patient shall be isolated and not removed from the camp except by the order of the Board of Health.
14. Trailer Coach Parks:
The foregoing regulations shall apply to trailer coach parks. The following special regulations also shall apply.
a. Each trailer unit shall have an area of not less than 1000 square feet, with suitable markers set at each corner. No unit shall be permitted to accommodate more than one trailer. The minimum distance between trailers, a trailer and a building, or a trailer and a propety line, shall be 10 feet. The minimum dis- tance f om a street line to a trailer shall be 15 feet.
b. No toilet installed in a trailer coach which is not provided with an approved trap shall be used while the trailer is parked in a trailer camp. All connections between properly trapped toilet bowls and sewage disposal systems shall be watertight. Upright branch connections from sewer pipes to the trailer site shall be of cast iron and shall be set in a concrete apron at least 4 inches thick and extending at least 2 feet in every direction from the upright
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branch connection. The upright branch connection shall extend at least 3 inches above the apron.
When not in use all upright branch connection openings at the trailer site shall be closed by means of a non-ferrous screw plug or cap.
Sink and other wastes shall not be discharged into the ground but shall be discharged into a suitable receptacle or into the sewer through an upright branch connection.
15. Penalty:
Section 32E of Chapter 140 of the General Laws as amended . shall apply:
"Whoever conducts, controls, manages or operates any camp or cabin subject to sections thirty-two A to thirty-two C, in- clusive, which is not licensed under section thirty-two B, shall be punished by a fine of not less than ten nor more than one hundred dollars."
CHAPTER XII
Eating and Drinking Establishments Regulations
The Wilbraham Board of Health by virtue of the provisions of Chapter III, Section 31 of the General Laws Tercentenary Edition and Amendments thereto, hereby makes the following regulations.
Section 1. DEFINITIONS. The following definitions shall apply in the interpretation and the enforcement of these regu- lations:
a. RESTAURANT. The term "restaurant" shall mean restaurant, coffee shop, cafeteria, short order cafe, luncheon- ette, tavern, sandwich stand, soda fountain, and all other eating or drinking establishments as well as kitchens or other places in which food or drink is prepared for sale elsewhere.
b. ITINERANT RESTAURANT. The term "itinerant res- taurant" shall mean one operating for a temporary period in connection with a fair, carnival, circus, public exhibitions or other similar gatherings.
c. EMPLOYEE. The term "employee shall mean any person who handles food or drink during preparation or serving or who comes in contact with any eating or cooking utensils, or who is employed in a room in which food or drink is prepared or served.
d. UTENSILS. "Utensils" shall include any kitchenware, tableware, glassware, cutlery utensils, containers, or other equipment with which food or drink comes in contact during storage, preparation or serving.
e. HEALTH OFFICER. The term "health officer" shall mean the Board of Health of the Town of Wilbraham or its authorized representative.
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f. PERSON. The word "person" shall mean individual owner, partnership, firm, corporation or association.
Section 2. EXAMINATION AND CONDEMNATION OF UNWHOLESOME OR ADULTERATED FOOD OR DRINK. Samples of food, drink, and utensils may be examined by the health officer as often as may be necessary for the detection of unwholesomeness or adulteration. The health officer may con- demn or forbid the sale of, or cause to be removed or destroyed any food or drink which is unwholesome or adulterated.
Section 3. INSPECTION OF RESTAURANTS. At least once every six months the health officer shall inspect every res-
taurant located within the Town of Wilbraham. In case the health officer discovers the violation of any item of sanitation, he shall make a second inspection after the lapse of such time as he deems necessary for the defect to be remedied, and the second inspection shall be used in determining compliance with the requirements of these regulations.
Any violation of the same item of these regulations on such second inspection shall call for a seven day notice of intention to suspend certificate of the holder thereof, during which period of time the holder of the certificate may show cause to the Agent of of the Board of Health why the certificate should not be suspended.
One copy of the inspection report shall be posted by the health officer upon the inside wall of the restaurant, and said inspection report shall not be defaced or removed by any person except the health officer. Another copy of the inspection report shall be filed with the records of the health department.
The person operating the restaurant shall upon request of the health officer permit access to all parts of the establishments and shall permit copying any or all records of food purchased.
Section 4. SANITATION REQUIREMENTS FOR RESTAU- RANTS: All restaurants shall comply with all of the following items of sanitation;
Item 1. FLOORS: The floors of all rooms in which the food or drink is stored, prepared, or served, or in which uten- sils are washed, shall be of such construction as to be easily cleaned, shall be smooth, and shall be kept clean and in good repair.
Item 2. WALLS AND CEILINGS: Walls and ceilings of all rooms shall be kept clean and in good repair. All walls and ceilings of rooms in which food or drink is stored or prepared shall be finished in light color. The walls of all rooms in which food or drink is prepared or utensils are washed shall have a smooth, washable surface up to the level reached by splash or spray.
Item 3. DOORS AND WINDOWS: When flies are pre-
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valent all openings into the outer air shall be effectively screened and doors shall be self-closing unless other effective means are provided to prevent the entrance of flies.
Item 4. LIGHTING: All rooms in which food or drink is stored, or prepared or in which utensils are washed shall be well lighted.
Item 5. VENTILATION: All rooms in which food or drink is stored, prepared, or served, or in which utensils are washed, shall be well ventilated.
Item 6. TOILET FACILITIES: Every restaurant shall be provided with adequate and conveniently located toilet facili- ties for the employees. In restaurants hereby constructed that provide table service, adequate toilet and lavatory facilities shall be provided for the use of customers.
In restaurants hereafter constructed toilet rooms shall not open directly into any room in which food, drink, or utensils are handled or stored. The doors of all toilet rooms shall be self-closing. Toilet rooms shall be kept in a clean condi- tion, in good repair, and well lighted and ventilated. Hand washing signs shall be posted jn each toilet room used by the employees. In case privies or earth closets are permitted and used, they shall be separate from the restaurant build- ing and shall be of a sanitary type constructed and operated in conformity with the standards of the State Board of Health.
Item 7. WATER SUPPLY: Running water under pressure shall be easily accessible to all rooms in which food is pre- pared or utensils are washed, and the water supply shall be adequate, and of a safe, sanitary quality.
Item 8. LAVATORY FACILITIES: Adequate and conven- ient hand-washing facilities shall be provided, including hot and cold running water, soap and approved sanitary towels. The use of a common towel is prohibited. No employee shall resume work after using the toilet room without first washing his hands.
Item 9. CONSTRUCTION OF UTENSILS AND EQUIP- MENT: All multi-use utensils and all show and display cases o windows. counters, shelves, tables, refrigerating equipment, sinks and other equipment or utensils used in connection with the operation of a restaurant shall be so con- structed as to be easily cleaned and shall be kept in good repair. Utensils containing or plated with cadimum of lead shall not be used: Provided, the solder containing lead may be used for jointing.
Item 10. CLEANING AND BACTERICIDAL TREATMENT OF UTENSILS AND EQUIPMENT: All equipment, includ- ing display cases or windows, counters, shelves, tables, refrig- erators, stoves, hoods, and sinks, shall be kept free from dust, dirt, insects, and other contaminating material. All cloths used by waiters, chefs, and other employees shall be clean, Single-service containers shall be used only once.
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All multi-use eating and drinking utensils shall be thoroughly cleaned and effectively subjected to an approved bactericidal process after each usage. All multi-use utensils used in the preparation or serving of food and drink shall be thoroughly cleaned and effectively subjected to an approved bactericidal process immediately following the day's operation. Drying cloths, if used, shall be clean and shall be used for no other purpose.
All eating and drinking establishments must have at least a three compartment sink to clean and sterilze the multi-use eating and drinking utensils. No article, polish, or other sub- stance containing cyanide preparation or other poisonous ma- terial shall be used for the cleaning or polishing of utensils.
Item 11. STORAGE AND HANDLING OF UTENSILS AND EQUIPMENT: After bactericidal treatment utensils shall be stored in a clean, dry place protected from flies, dust, and other contamination, and shall be handled in such a manner as to prevent contamination as far as possible. Single-service utensils shall be purchased only in sanitary containers, shall be stored therein in a clean, dry place until used, and shall be handled in a sanitary manner.
Item 12. DISPOSAL OF WASTES: All wastes shall be properly disposed of, and all garbage and trash shall be kept in suitable receptacles, in such manner as not to become a nuisance.
Item 13. REFRIGERATION: All readily perishable food and drink shall be kept at or below 50°F. except when being prepared or served Waste water from refrigeration equip- ment shall be properly disposed of.
Item 14. WHOLESOMENESS OF FOOD AND DRINK: All food and drink shall be clean, wholesome, free from spoilage, and so prepared as to be safe for human consump- tion. All milk, fluid milk products, ice cream, and other frozen desserts served shall be from approved sources. Milk and fluid milk products shall be served in the individual original containers in which they were received from the distributor or from a bulk container equipped with an approved dispensing device: Provided, that this requirement shall not apply to cream, which may be served from the original bottle or from a dispenser approved for such service. All oysters, clams, and mussels shall be from approved sources, and if shucked shall be kept until used in the containers in which they were placed at the shucking plant.
Item 15. STORAGE, DISPLAY, AND SERVING OF FOOD AND DRINK: All food and drink shall be so stored, dis- played, and served as to be protected from dust, flies, vermin,
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depredation and pollution by rodents, unnecessary handling droplet infections, overhead leakage, and other contaminations. No animals or fowl shall be kept or allowed in any room in which food or drink is prepared or stored. All means neces- sary for the elimination of flies, roaches, and rodents shall be used.
Item 16. CLEANLINESS OF EMPLOYEES: All employees shall wear clean outer garments and shall keep their hands clean at all times while engaged in handling food, drink, uten- sils, or equipment. Employees shall not expectorate or use tobacco in any form in rooms in which food is prepared.
Item 17. MISCELLANEOUS: The premises of all restau- rants shall be kept clean and free of litter or rubbish. None of the operations connected with a restaurant shall be con- ducted in any room used as 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.
Section 6. DISEASE CONTROL: No person who is affected with any disease in a communicable form or is a carrier of such disease shall work in any restaurant, and no person owning or operating a restaurant shall employ any such person, or any person suspected of being affected with any disease in a communicable form or of being a carrier of such disease. If the restaurant manager suspects that any employee has contracted any disease in a communicable form or has become a carrier of such disease he shall notify the health officer immediately. A placard containing this section shall be posted in all toilet rooms.
Section 7. ENFORCEMENT INTERPRETATION: In as far as there may be any ambiguity pertaining to the interpreta- tion of these regulations, the interpretations as contained in the latest edition of the United States Public Health Code Regulating Eating and Drinking Establishments, shall govern. A certified copy of which Code shall be on file at the Town Clerk's Office.
Section 8. PENALTIES: Any person who violates any pro- visions of these regulations shall be fined not more than twenty dollars by the court having jurisdiction. Each and every violation of the provisions of these regulations shall constitute a separate offense.
Section 9. REPEAL AND DATE OF EFFECT: These regulations shall take effect on January 1, 1959 and shall remain in full force on and after that date, unless amended or repealed.
UNCONSTITUTIONALITY CLAUSE: Should any section, item, paragraph, clause, or phrase of these rules and regulations be declared unconstitutional or invalid for any reason, the re- mainder of said rules and regulations shall not be affected there- by.
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CHAPTER XIII MINIMUM STANDARDS OF FITNESS FOR HUMAN HABITATION
SECTION 1. DEFINITIONS
1.1 Dwelling shall mean a building or structure used in whole or in part for human habitation, including all dormitories, dwelling units and lodging units therein and the premises thereof.
1.2 Dwelling Unit shall mean any room or group of rooms located within a dwelling and forming a single habitable unit with facilities which are used or intended to be used for living, sleeping, cooking and eating.
1.3 Garbage shall mean the animal and vegetable or other organic waste resulting from the handling, preparation, cooking and consumption of food.
1.4 Habitable Room shall mean a room or enclosed floor space used or intended to be used for living, sleeping, cooking, or eating purposes, excluding bathrooms, water closet compartments, laundries, pantries, foyers, or communicating corridors, closets, and storage spaces.
1.5 Infestation shall mean the presence, within or around a dwelling of any insects, rodents, or other pests.
1.6 Lodging House shall mean any dwelling, or that part of any dwelling containing one or more lodging units, in which space is let by the owner or operator to five or more persons who are not within the second degree of kinship.
1.7 Lodging Unit shall mean a rented room or group of rooms, containing' no cooking facilities, used for living purposes by a separate family or group of persons living together or by a person living alone, within a dwelling.
1.8 Occupant shall mean any person living, sleeping or cooking in a dwelling.
1.9 Ordinary Minimum Winter Conditions shall mean 15 degrees Fahrenheit above the lowest temperature recorded for the city or town during the preceding ten year period.
1.10 Owner shall mean any person who, alone or jointly or severally with others:
(a) Shall have legal title to any dwelling or dwelling unit, with or without accompanying actual possession thereof: or
(b) Shall have charge, care, or control of any dwelling or dwelling unit, as owner or agents of the owner, or as operator, executor, executrix, administrator, administratrix, trustees, or guardian of the estate of the owner. Any such person thus repre- senting the actual owner shall be bound to comply with the provisions of these minimum standards to the same extent as if he were the owner.
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1.11 Plumbing shall mean and include all of the following supplied facilities and equipment; gas pipes, gas-burning equip- ment, water pipes, garbage disposal units, waste pipes, water closets, sinks, installed dishwashers, lavatories, bathtubs, shower baths, installed clotheswashing machines, catch basins, drains, vents, and any other similar supplied fixtures, together with all connections to water, sewer, or gas lines.
1.12 Rubbish shall mean combustible and non-combustible waste material, except garbage; and the term shall include such material as the residue from the burning of wood, coal, coke, and other combustible material, paper, rags, cartons, boxes, wood, excelsior, rubber, leather, tree branches, yard trimmings, grass clippings, tin cans, metals, mineral matter, glass, crockery, and. dust.
1.13 Temporary Housing shall mean any tent, mobile dwelling place or other structure used for human habitation which is located on a lot or tract of land for less than 30 consecutive days.
1.14 Meaning of Certain Words. Whenever the words "dwell- ing", "dwelling unit", "lodging house", "lodging unit", "premises", are used in these minimum standards, they shall be construed as though they were followed by the words "or any part thereof".
SECTION 2. RIGHT OF ENTRY
2.1 The owner or occupant of every dwelling, dwelling unit and lodging unit, or the person in charge thereof, shall give the board of health or its authorized agent free access to such dwelling or dwelling unit, at all reasonable times for the purpose of inspec- tion, examination or survey.
2.2 Every occupant of a dwelling or dwelling unit shall give the owner thereof, or his agent or employee, access to any part of such dwelling, or dwelling unit at all reasonable times for the purpose of making such repairs or alterations as are necessary to effect compliance with the provisions of these minimum stand- ards or with an order issued pursuant to the provisions of these minimum standards.
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