Bakeries as herein defined 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 edge of 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 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 division shall also apply to custard-filled pastry com monly 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 such 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 following 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.
(4) Only wholesome ingredients shall be used in the preparation of baked goods.
(5) No baked goods shall be exposed to dust, dirt or other contamination.
(‘68 Code, § 4-903) (Ord. 424, passed 8-21-72) Penalty, see § 10.99