(a) All food sold on the unit must be either prepared on the unit or at an approved, permitted food establishment. Food may not be prepared at home; food offered for sale must comply with labeling laws where applicable; food shall be in sound condition, free of spoilage, filth, or any other contamination and shall be safe for human consumption.
(b) Only ice that has been made from potable (drinking) water shall be used or offered for sale.
(c) Ice intended for human consumption shall be used to cool foods, food containers, or food utensils. Ice used for cooling stored foods and food containers shall not be used for human consumption.
(d) Food, whether raw or prepared, if removed from the original package or container, shall be stored in a clean, covered, impervious and nonabsorbent container, except during periods of preparation or service. Solid cuts of meat shall be protected by being covered during storage.
(e) Containers of food shall be stored at least six (6) inches above the floor in a manner that protects food from splash and contamination and permits easy cleaning of the floor.
(f) No food can be stored in toilet rooms or vestibules.
(g) No food, including packaged foods, shall be stored in contact with water or undrained ice. Wrapped sandwiches shall not be stored in direct contact with ice.
(h) Conveniently located refrigeration facilities or effectively insulated facilities shall be provided to assure that potentially hazardous foods are maintained at forty-one degrees (41°F) or below.
(i) Potentially hazardous food requiring refrigeration after preparation shall be rapidly cooled to internal temperature of forty-one degrees (41°F) or below. Potentially hazardous foods shall not be prepared in quantities so large that rapid cooling will not be possible.
(j) Stored frozen foods shall be kept frozen.
(k) The internal hot holding temperature of potentially hazardous food shall be one hundred thirty-five degrees (135°F) or above except during necessary periods of preparation. Each hot storage unit must have an accurate thermometer available.
(l) A product (stem type) thermometer is needed to check internal temperatures of potentially hazardous foods.
(Ord. 2021-09-28B, passed 9-28- 21)