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 process.
(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, shall extend at least one foot beyond the edge of the 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 a sidewalk will be permitted.
(c) "Custard mix" and "custard filler," as used in this subsection, refers to any product consisting principally of flour, sugar, eggs and milk, with or without cornstarch, heated, cooled and applied to pastry without subsequent heating. This subsection shall also apply to custard filled pastry commonly designated as creampuffs and eclairs which may be heated subsequent to filling.
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 degrees Fahrenheit, shall be maintained at not less than that temperature for not less than ten minutes and, within one hour thereafter, shall be placed in a refrigerating temperature of not over fifty degrees Fahrenheit and kept at or below such temperature until applied to the pastry.
No custard filled pastry shall be sold at either wholesale or retail, or transported for retail delivery, unless it bears, prominently displayed on the outside thereof, in legible letters, the name of the manufacturing baker, the day of manufacture and the following statement: "REFRIGERATE."
No custard filled pastry shall be kept, displayed or offered for sale in or from any bakery, store, place or vehicle unless it has been refrigerated at a temperature of not over fifty degrees Fahrenheit 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.
(1979 Code Sec. 5.34.240)