Readily perishable foods or beverages, while in transit, shall be maintained at a temperature of not less than 35°F and not more than 50°F. The temperature for hot liquid foods or beverages shall be maintained at not less than 150°F; and for frozen foods at not more than 32°F. The compartments in vehicles used for carrying those food shall be so constructed, equipped and maintained as to preserve the temperature as above indicated for the respective types of food.
(1986 Code, § 11.10.050) (Ord. 825, passed 12-15-1964) Penalty, see § 114.99