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If at any time a person working in any food handling establishment is found by the Health Officer to be handling food in a manner dangerous to the public health, the Health Officer shall have the authority to require such person and/or his employer to attend a course of instruction which shall be provided free by the Health Officer, or to discontinue food handling, or both.
('66 Code, § 6-2.24) (Ord. 433-A, passed 12-22-58; Am. Ord. 653-A, passed 2-14-66)
All food handling establishments shall comply with all applicable statutes, laws, rules, and regulations of federal, state, and local agencies.
('66 Code, § 6-2.25) (Ord. 433-A, passed 12-22-58) Penalty, see §§ 1-2.01 et seq.
When food service openings to the outside are used in restaurants, they shall have an area not exceeding 270 square inches with a maximum width of 18 inches and a maximum height of 15 inches. Triangular wide base openings with a height not exceeding 24 inches shall be allowed. Additional service openings shall be separated by a minimum of three feet. Such openings shall be closeable, at least with a wire screen of not coarser than 16 mesh, when not in use. Each opening shall be further protected by overhead fans or internal positive pressure which would produce an outward air flow of at least 75 linear feet per minute, as measured by a standard velometer, or have a system of duct work such that the discharge of air produces such outward flow of air through the opening.
('66 Code, § 6-2.27) (Ord. 433-A, passed 12-22-58) Penalty, see §§ 1-2.01 et seq.
(A) All readily perishable foods shall be maintained at either 45°F or lower or at 140°F or higher when in storage, on display, or in transit. Accurate Fahrenheit thermometers, suitable for measuring temperatures of food, shall be conspicuously affixed to food storage equipment where possible or shall be available at every establishment. Waste water from refrigeration equipment in fixed establishments shall be disposed of into an approved sanitary sewage disposal system through an indirect connection. Except for properly handled game, only food intended to be sold or served to the public shall be kept in refrigerated storage cabinets.
(B)
READILY PERISHABLE FOODS, as used in this section, are determined to be the following:
(1) Custard and creme-filled pastries, both real and synthetic; prepared salads with dressing; sandwiches using mayonnaise or salad dressing in the filling; precooked meat, poultry, and fish products not hermetically sealed;
(2) Fresh meats; fresh salad fish; fresh poultry; and fresh fish;
(3) All dairy products from sources not under inspection by other agencies;
(4) All frozen products labeled “frozen;” and
(5) Canned hams and canned picnics having labels indicating the products shall be kept under refrigeration.
('66 Code, § 6-2.28) (Ord. 433-A, passed 12-22-58; Am. Ord. 653-A, passed 2-14-66) Penalty, see §§ 1-2.01 et seq.
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