(A) All food, while being stored, prepared, displayed, or served at food-service establishments, shall be protected from contamination. All perishable food shall be stored at such temperatures to protect against spoilage. All potentially hazardous food shall be maintained at safe temperatures (45°F. or below, or 140°F. or above), except during necessary periods of preparation and service. Raw fruits and vegetables shall be washed before use. Stuffings, poultry, stuffed meats, and poultry, and pork and pork products shall be thoroughly cooked before being served. Individual portions of food once served to a customer shall not be served again. However, wrapped food which has not been unwrapped and which is wholesome may be reserved.
(B) All refrigerator units used for the storing of potentially hazardous food must be of the mechanical type.
(C) Only poisonous and toxic materials as are required to maintain sanitary conditions and for sanitization purposes may be used or stored in food-service establishments. Poisonous and toxic materials shall be identified and shall be used only in such manner and under such conditions as will not contaminate food or constitute a hazard to employees or customers.
(Ord. O-45-74, passed 12-17-74)