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BAKERIES AND BULK FOOD ESTABLISHMENTS
For the purpose of this subchapter the following definitions shall apply unless the context clearly indicates or requires a different meaning.
BAKERY. An establishment wherein bread and cakes and/or pastries are prepared and baked and/or sold at wholesale or retail.
BULK FOOD ESTABLISHMENT. Any establishment where food in bulk or packaged in metal, pasteboard, glass, or plastic containers is held, stored, or offered for sale. The following establishments are illustrative of the meaning of the term bulk food establishment, but this listing shall not be deemed exclusive, nor by way of limitation: grocery stores, dairy stores, confectioneries, fruit or vegetable markets, and establishments selling groceries, confectioneries, fruits, or vegetables at wholesale. Establishments selling food and licensed under other provisions of this code such as meat markets, fish markets, or otherwise shall not be subject to the terms of this subchapter by reason of engaging in the business otherwise licensed. Such establishments shall, however, be subject to this chapter and additionally licensed hereunder when there is conducted on the premises an additional business of selling groceries, confections, fruit, or vegetables. Persons selling at retail securely wrapped gum and candy only, and persons maintaining food and drink vending machines only, on the premises, shall not be subject to the terms of this chapter.
DEPARTMENT OF HEALTH. The Wayne County Department of Health.
HEALTH OFFICER. The Wayne County Health Officer or his authorized representative.
(‘83 Code, § 111.25)
(A) No person shall operate or maintain a bakery or bulk food establishment in the city without first having obtained a license therefor in accordance with Chapter 110 of this code.
(B) No license shall be issued except upon the certification of the Health Officer. Licenses shall be subject to suspension by the Health Officer as provided in § 111.004(E) and (F) of this chapter. License fees shall be as specified in Chapter 110.
(‘83 Code, § 111.26) Penalty, see § 10.99
Every applicant shall be able to read the English language sufficiently well to read and understand this chapter; an applicant unable to do so may be considered not a proper person to be licensed hereunder.
(‘83 Code, § 111.27) Penalty, see § 10.99
Every bakery and bulk food establishment shall comply with all of the following regulations.
(A) Adequate toilet facilities shall be conveniently located within the establishment to be licensed.
(B) Toilet rooms shall not open directly into any food processing room. Toilet rooms shall be kept in a clean condition, in good repair, and well-lighted and ventilated. Conveniently located lavatory facilities shall be provided, with hot and cold running water. Hand-washing signs shall be posted in each toilet room used by employees.
(C) All food stored shall be elevated at least 12 inches above the floor, unless packaged in water- tight containers, and free of possible sources of contamination.
(D) No food shall be stored below sewer lines.
(E) Metal sinks shall be provided for the purpose of cleaning utensils and tools used in the handling, display, or dispensing of foods.
(F) All dairy products and eggs must be kept under refrigeration at all times at or below a temperature of 50°F.
(G) Buildings must be free from contaminating surroundings, and must be rodent-proof.
(H) Living or sleeping rooms in direct connection with any part of a food establishment shall not be permitted.
(I) An adequate supply of running hot water shall be piped to all sinks. Where a storage tank is used, the minimum capacity shall be 30 gallons.
(J) All work tables and benches must be of a tight, smooth material, free from cracks, and easily cleaned.
(‘83 Code, § 111.28)
Bakeries shall be subject to the following additional regulations.
(A) Metal sinks shall be provided to thoroughly clean mixing bowls, pots, pans, fixtures, and parts of machinery used in the preparation of baked goods. Sinks shall be large enough to receive the largest utensil used. Brushes shall be used to aid in the cleaning processes.
(B) Frying kettles shall be placed at least one foot from any wall, and the wall shall be protected by a smooth, nonporous metal shield to splash height. A hood shall be provided and suspended at least seven feet above the floor and extending at least one foot beyond the edge of a frying kettle, and shall be vented to the outside air and equipped with a fan or blower capable of removing all smoke, odors, and vapor. No vent over the sidewalk will be permitted.
(C) The term CUSTARD MIX and CUSTARD FILLER as used herein shall refer to any product, consisting principally of flour, sugar, eggs, and milk, with or without cornstarch, heated, cooled, and applied to pastry without subsequent heating. The provisions of this section shall also apply to custard- filled pastry commonly designated as cream puffs and eclairs which may be heated subsequent to filling.
(1) The entire custard mix to be used in the manufacture of custard-filled pastry shall be brought to a temperature of not less than 200°F, maintained at not less than that temperature for a period of not less than ten minutes, and within one hour thereafter placed in a refrigerating temperature of not over 50°F and kept at or below that temperature until applied to the pastry.
(2) No custard-filled pastry shall be sold either wholesale or retail or transported for retail delivery unless it shall bear prominently displayed on the outside thereof in legible letters the name of the manufacturing baker, the day of manufacture, and the statement, “Refrigerate.”
(3) No custard-filled pastry shall be kept, displayed, or offered for sale in or from any bakery, store, place or vehicle unless it shall have been refrigerated at a temperature not over 50°F from the time of manufacture until the time of delivery to the consumer.
(D) Only wholesome ingredients shall be used in the preparation of baked goods.
(E) No baked goods shall be exposed to dust, dirt, or other contamination.
(‘83 Code, § 111.29) Penalty, see § 10.99
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