Sec. 50-107. - Food protection.
Sec. 50-109. - Food preparation.
Sec. 50-110. - Food display and service.
Sec. 50-111. - Food transportation.
Secs. 50-112—50-120. - Reserved.
(a)
Generally. Food received or used in food service establishments shall be clean, wholesome, free from spoilage, adulteration and misbranding and shall be safe for human consumption. Food shall be obtained from sources approved or considered satisfactory by the health authority. The use of food in hermetically sealed containers that was not prepared in a food processing establishment is prohibited.
(b)
Special requirements.
(1)
Fluid milk and fluid milk products used or served shall be pasteurized and shall meet the standards of quality established for such products by applicable state and local laws and regulations. Dry milk and dry milk products shall be made from pasteurized milk and milk products.
(2)
All frozen desserts and frozen dessert mixes for use in frozen dessert retail establishments shall not exceed a standard plate count of 50,000 per gram nor a coliform count of ten per gram. Samples shall be collected as often as deemed necessary by the health authority. Frozen dessert mixes used for manufacture of frozen desserts by a frozen dessert retail establishment shall be pasteurized as directed by the health authority.
(3)
Crustacea meat and shellfish (oysters, clams or mussels) shall be from approved sources. Fresh and frozen shucked shellfish shall be packed in nonreturnable packages identified with the name and address of the original shell stock processor, shucker-packer or repacker and the interstate certification number issued according to law. Shell stock and shucked shellfish shall be kept in the container in which they were received until they are used. Each container of unshucked shell stock (oysters, clams or mussels) shall be identified by an attached tag that states the name and address of the original shell stock processor, the kind and quantity of shell stock and the interstate certification number issued by the state or foreign shellfish control agency.
(4)
Only clean whole eggs, with shell intact and without cracks or checks, or pasteurized liquid, frozen or dry eggs or pasteurized dry egg products shall be used, except that hardboiled, peeled eggs, commercially prepared and packaged, may be used.
(5)
Meat and meat products received or used in a food service establishment shall be identified as having been officially inspected for wholesomeness and sanitation under a federal to state regulatory program.
(6)
Poultry and poultry meat products, including game birds, shall be identified as having been officially inspected for wholesomeness and sanitation under a federal to state regulatory program, and the container in which they are received shall be so labeled to retain its identity as to source.
(Code 1970, § 11-54; Ord. No. 80-24, §§ 2.1, 2.2, 9-23-80)
Sec. 50-107. - Food protection.
(a)
Generally. At all times, including while being stored, prepared, displayed, served or transported, food shall be protected from potential contamination, including dust, insects, rodents and other vermin, toxic materials, unclean equipment and utensils, unnecessary handling, coughs and sneezes, flooding, drainage and overhead leakage or overhead drippage from condensation. The temperature of potentially hazardous food shall be 45 degrees Fahrenheit or below or 140 degrees Fahrenheit or above at all times, except as otherwise provided in this article.
(b)
Emergency occurrences. If a fire, flood, power outage or similar event occurs that might result in the contamination of food or that might prevent potentially hazardous food from being held at required temperatures, the person in charge shall immediately contact the health authority. Upon receiving notice of this occurrence, the health authority shall take whatever action that it deems necessary to protect the public health.
(Code 1970, § 11-55; Ord. No. 80-24, §§ 2.3, 2.4, 9-23-80)
(a)
Generally. Under this article, food storage shall be in compliance with the following:
(1)
Food, whether raw or prepared, if removed from the container or package in which it was obtained, shall be stored in a clean, covered container except during necessary periods of preparation or service. Containers and container covers shall be impervious and nonabsorbent. Solid cuts of meat shall be protected by being covered in storage, except that quarters or sides of meat may be hung uncovered on clean, sanitized hooks if no food product is stored beneath the meat.
(2)
Containers of food shall be stored a minimum of six inches above the floor in a manner that protects the food from splash and other contamination and that permits easy cleaning of the storage area, except that:
a.
Metal pressurized beverage containers and cased food packaged in cans, glass or other waterproof containers need not be elevated when the food container is not exposed to floor moisture; and
b.
Containers may be stored on dollies, racks or pallets, provided such equipment is easily movable.
(3)
Food and containers of food shall not be stored under exposed or unprotected sewer lines or water lines, except for automatic fire protection sprinkler heads that may be required by law. The storage of food in toilet rooms or vestibules is prohibited.
(4)
Food not subject to further washing or cooking before serving shall be stored in a way that protects it against cross contamination from food requiring washing or cooking.
(5)
Packaged food shall not be stored in contact with water or undrained ice. Wrapped sandwiches shall not be stored in direct contact with ice.
(6)
Unless its identity is unmistakable, bulk food such as cooking oil, syrup, salt, sugar or flour not stored in the product container or package in which it was obtained shall be stored in a container identifying the food by common name.
(b)
Refrigerated storage.
(1)
Enough conveniently located refrigeration facilities or effectively insulated facilities shall be provided to ensure the maintenance of potentially hazardous food at required temperatures during storage. Each mechanically refrigerated facility storing potentially hazardous food shall be provided with a numerically scaled indicating thermometer, accurate to plus-minus three degrees Fahrenheit, located to measure the air temperature in the warmest part of the facility and located to be easily readable. Recording thermometers, accurate to plus-minus three degrees Fahrenheit, may be used in lieu of indicating thermometers.
(2)
Potentially hazardous food requiring refrigeration after preparation shall be rapidly cooled to an internal temperature of 45 degrees Fahrenheit or below. Potentially hazardous foods of large volume or prepared in large quantities shall be rapidly cooled, utilizing such methods as shallow pans, agitation, quick chilling or water circulation external to the food container so that the cooling period shall not exceed four hours. Potentially hazardous food to be transported shall be prechilled and held at a temperature of 45 degrees Fahrenheit or below unless maintained in accordance with subsection (c) of this section.
(3)
Frozen food shall be kept frozen and should be stored at a temperature of zero degrees Fahrenheit or below.
(4)
Ice intended for human consumption shall not be used as a medium for cooling stored food, food containers or food utensils, except that such ice may be used for cooling tubes conveying beverages or beverage ingredients to a dispenser head. Ice used for cooling stored food and food containers shall not be used for human consumption.
(c)
Hot storage.
(1)
Enough conveniently located hot food storage facilities shall be provided to ensure the maintenance of food at the required temperature during storage. Each hot food facility storing potentially hazardous food shall be provided with a numerically scaled indicating thermometer, accurate to plus-minus three degrees Fahrenheit, located to measure the air temperature in the coolest part of the facility and located to be easily readable. Recording thermometers, accurate to plus-minus two degrees Fahrenheit, may be used in lieu of indicating thermometers. Where it is impractical to install thermometers on equipment such as bainmaries, steam tables, steam kettles, heat lamps, calrod units or insulated food transport carriers, a product thermometer must be available and used to check internal food temperature.
(2)
The internal temperature of potentially hazardous foods requiring hot storage shall be 140 degrees Fahrenheit or above, except during necessary periods of preparation. Potentially hazardous food to be transported shall be held at a temperature of 140 degrees Fahrenheit or above unless maintained in accordance with subsection (b)(2) of this section.
(Code 1970, § 11-56; Ord. No. 80-24, §§ 2.5—2.7, 9-23-80)
Sec. 50-109. - Food preparation.
(a)
Generally. Food shall be prepared with the least possible manual contact, with suitable utensils and on surfaces that prior to use have been cleaned, rinsed and sanitized to prevent cross contamination.
(b)
Raw fruits and raw vegetables. Raw fruits and raw vegetables shall be thoroughly washed with potable water before being cooked or served.
(c)
Potentially hazardous foods. Potentially hazardous foods which are to be served without further cooking, such as ham salad, chicken salad, egg salad, shrimp salad, lobster salad, tuna salad, potato salad and other mixed foods containing potentially hazardous ingredients or dressings, shall be prepared with a minimum of manual contact from chilled products. The surfaces of containers and the utensils used for preparation and subsequent storage shall have been effectively cleaned and sanitized immediately prior to use. Potentially hazardous foods requiring cooking shall be cooked to heat all parts of the food to a temperature of at least 140 degrees Fahrenheit, except that:
(1)
Poultry, poultry stuffings, stuffed meats and stuffings containing meat shall be cooked to heat all parts of the food to at least 165 degrees Fahrenheit with no interruption of the cooking process.
(2)
Pork and any food containing pork shall be cooked to heat all parts of the food to at least 150 degrees Fahrenheit.
(3)
Rare roast beef shall be cooked to an internal temperature of at least 130 degrees Fahrenheit, and rare beefsteak shall be cooked to a temperature of 130 degrees Fahrenheit, unless otherwise ordered by the immediate consumer.
(d)
Dry milk and dry milk products. Reconstituted dry milk and dry milk products may be used in instant desserts and whipped products or for cooking and baking purposes.
(e)
Liquid, frozen, dry eggs and egg products. Liquid, frozen, dry eggs and egg products shall be used only for cooking and baking purposes.
(f)
Reheating. Potentially hazardous foods that have been cooked and then refrigerated shall be reheated rapidly to 165 degrees Fahrenheit or higher throughout before being served or before being placed in a hot food storage facility. Steam tables, bainmaries, warmers and similar hot-food-holding facilities are inadequate and thus prohibited for the rapid reheating of potentially hazardous foods.
(g)
Nondairy products. Nondairy creaming, whitening or whipping agents may be reconstituted on the premises only when they will be stored in sanitized, covered containers not exceeding one gallon in capacity and cooled to 45 degrees Fahrenheit or below within four hours after preparation.
(h)
Product thermometers. Metal stem-type numerically scaled indicating thermometers, accurate to plus-minus two degrees Fahrenheit, shall be provided and used to ensure the attainment and maintenance of proper internal cooking, holding or refrigeration temperatures of all potentially hazardous foods.
(i)
Thawing potentially hazardous foods. Potentially hazardous foods shall be thawed as follows:
(1)
In refrigerated units at a temperature not to exceed 45 degrees Fahrenheit;
(2)
Under potable running water of a temperature of 70 degrees Fahrenheit or below, with sufficient water velocity to agitate and float off loose food particles into the overflow;
(3)
In a microwave oven only when the food will be immediately transferred to conventional cooking facilities as part of a continuous cooking process or when the entire, uninterrupted cooking process takes place in the microwave oven; or
(4)
As part of the conventional cooking process.
(Code 1970, § 11-57; Ord. No. 80-24, §§ 2.8—2.16, 9-23-80)
Sec. 50-110. - Food display and service.
(a)
Potentially hazardous food. Under this article, potentially hazardous food shall be kept at an internal temperature of 45 degrees Fahrenheit or below or at an internal temperature of 140 degrees Fahrenheit or above during display and service, except that rare roast beef shall be held for service at a temperature of at least 130 degrees Fahrenheit.
(b)
Milk and cream dispensing.
(1)
Milk and milk products for drinking purposes shall be provided to the consumer in an unopened, commercially filled package or drawn from a commercially filled container stored in a mechanically refrigerated bulk milk dispenser. Where a bulk dispenser for milk and milk products is not available and portions of less than one-half pint are required for mixed drinks, cereal or dessert service, milk and milk products may be poured from a commercially filled container of not more than one-half-gallon capacity.
(2)
Cream or half-and-half shall be provided in an individual service container, protected pour-type pitcher or drawn from a refrigerated dispenser designed for such service.
(c)
Nondairy product dispensing. Nondairy creaming or whitening agents shall be provided in an individual service container, protected pour-type pitcher or drawn from a refrigerated dispenser designed for such service.
(d)
Condiment dispensing.
(1)
Condiments, seasonings and dressings for self-service use shall be provided in individual packages, from dispensers or from containers protected in accordance with subsection (h) of this section.
(2)
Condiments provided for table or counter service shall be individually portioned, except that catsup or other sauces may be served in the original container or pour-type dispenser. Sugar for consumer use shall be provided in individual packages or in pour-type dispensers.
(e)
Ice dispensing. Ice for consumer use shall be dispensed only by employees with scoops, tongs or other ice-dispensing utensils or through automatic self-service, ice-dispensing equipment. Ice-dispensing utensils shall be stored on a clean surface or in the ice with the dispensing utensil's handle extended out of the ice. Between uses, ice transfer receptacles shall be stored in a way that protects them from contamination. Ice storage bins shall be drained through an air gap.
(f)
Dispensing utensils. To avoid unnecessary manual contact with food, suitable dispensing utensils shall be used by employees or provided to consumers who serve themselves. Between uses during service, dispensing utensils shall be:
(1)
Stored in the food with the dispensing utensil handle extended out of the food;
(2)
Stored clean and dry;
(3)
Stored in running water; or
(4)
Stored either in a running water dipper well or clean and dry in the case of dispensing utensils and malt collars used in preparing frozen desserts.
(g)
Re-service. Once served to a consumer, portions of leftover food shall not be served again, except that packaged food, other than potentially hazardous food, that is still packaged and is still in sound condition may be re-served.
(h)
Display equipment. Food on display shall be protected from consumer contamination by the use of packaging or by the use of easily cleanable counter, serving line or salad bar protector devices, display cases or by other effective means. Enough hot or cold food facilities shall be available to maintain the required temperature of potentially hazardous food on display.
(i)
Reuse of tableware. Reuse of soiled tableware by self-service consumers returning to the service area for additional food is prohibited. Beverage cups and glasses are exempt from this subsection.
(Code 1970, § 11-58; Ord. No. 80-24, §§ 2.17—2.25, 9-23-80)
Sec. 50-111. - Food transportation.
During transportation, food and food utensils coming under this article shall be kept in covered containers or completely wrapped or packaged so as to be protected from contamination. Foods in original individual packages do not need to be overwrapped or covered if the original package has not been torn or broken. During transportation, including transportation to another location for service or catering operations, food shall meet the requirements of this division relating to food protection and food storage.
(Code 1970, § 11-59; Ord. No. 80-24, § 2.26, 9-23-80)