All employees shall wear clean outer garments and shall keep their hands clean while engaged in handling food, drink, utensils or equipment. Cleanliness shall be effected in a manner adequately to prevent contamination of food, drink, utensils and equipment with dirt, filth and unserved food particles. (Ord. 5212 § 1 (Exh. C), 1999; 1957 code § 4.02.270.)