(a) General. If a boarding home facility serves meals to one or more residents, the licensee shall ensure the following:
(1) All food and drink is clean and free from spoilage, pathogenic organisms, toxic chemicals, and other harmful substances.
(2) All food and drink is prepared, stored, handled, and served so as to be safe for human consumption.
(3) All food or drink subject to spoilage is maintained at a temperature of 41 degrees Fahrenheit or below.
(4) Hot foods that are ready to be served are maintained at 135 degrees Fahrenheit or above at all times.
(5) All food or drink stored in the freezer is maintained at a temperature of no higher than 0 degrees Fahrenheit.
(6) Alternative food selections are provided for residents who choose to disclose their medically prescribed diets to the licensee.
(7) A time schedule for meals is posted daily.
(8) Meals are:
(A) nutritionally balanced and provide the U.S. Department of Agriculture recommended daily allowance of vitamins, minerals, and calories;
(B) of sufficient quantity and quality to meet the nutritional needs of residents; and
(C) served with not more than 14 hours between the beginning of the evening meal and the beginning of the morning meal.
(9) A valid food handler's certificate issued under Section 17-2.2 of this code has been issued in the name of the licensee.
(10) After each usage, all eating and drinking utensils are thoroughly washed and sanitized in hot water containing a suitable soap or synthetic detergent and rinsed in clean hot water. If a mechanical dishwasher is used, dish detergent is required.
(b) Animals prohibited. With the exception of service animals for persons with disabilities, birds, cats, dogs, or other animals are not permitted in areas where food is prepared or stored, or where utensils are washed or stored.
(c) Food handling.
(1) An owner, operator, employee, or resident engaged in food handling shall:
(A) observe sanitary methods, including hand washing; and
(B) not be assigned to preparing foods for others at the facility if carrying a disease that can be transmitted to others in the normal course of food preparation.
(2) If preparing meals for residents, staff must meet food handling requirements and training approved by the director. (Ord. Nos. 28706; 29753)