(A) Quality. All food in food service establishments shall be from sources approved or considered satisfactory by the health authority, and shall be clean, wholesome, free from spoilage, free from adulteration and misbranding and safe for human consumption. No hermetically sealed, nonacid or low-acid food which has been processed in a place other than a commercial food processing establishment shall be used.
(B) Storage and preparation. All food, while being stored, prepared, displayed, served or sold at food service establishments, or during transportation between the establishments, shall be protected from contamination. All perishable food shall be stored at temperatures as will protect against spoilage. All potentially hazardous food shall be maintained at safe temperatures, except during necessary periods of preparation and service. Raw fruits and vegetables shall be washed before use. Stuffing, poultry, stuffed meats and pork and pork products shall be thoroughly cooked before being served. Individual portions of food once served to the customer shall not be served again, provided that wrapped food, which has not been unwrapped and which is wholesome, may be reserved.
(Ord. passed 10-23-1978)