(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.