Meat vendors shall be subject to the following requirements.
(A) All meat and meat food product supplies must be obtained from firms licensed or approved by the Department of Health. Approval shall be granted where the source is licensed or approved by an inspecting authority with equal requirements enforced to the satisfaction of the Department of Health.
(B) The name of the licensee must be legibly and conspicuously painted or permanently affixed in letters at least three inches high on each outer side of all vehicles.
(C) The Department of Health shall be notified immediately of any change of address of a licensee, or any change in the place where food is stored.
(D) Retail vending of meats from a vehicle is prohibited.
(E) Vehicles must be constructed so as to protect all meat and meat food products from dirt, dust, insects, or any substance which is unwholesome or detrimental to public health.
(F) All vehicles and all containers therein must be maintained in a clean and sanitary condition at all times.
(G) From May 1 to October 1, all vehicles distributing fresh meats must be equipped with refrigeration, when on routes that cannot be covered in less than three hours. Refrigeration shall be capable of maintaining a temperature of 50°F or below.
(H) Fresh meats and meat food products must not be left in any vehicle overnight unless the vehicle is provided with refrigeration.
(I) Meat and meat food products must not be stored in private homes, or in the basement of homes, or in places other than a licensed establishment.
(J) All vendors must wear clean, washable clothing.
(‘83 Code, § 111.40) Penalty, see § 10.99