A. All food, while being stored, prepared, displayed, served or sold at food establishments or food vehicles, or during transportation between such establishments, shall be protected from contamination from dust, flies, rodents and other vermin; from unclean utensils and work surfaces; from unnecessary handling; from coughs and sneezes; from flooding, drainage, and overhead leakage; and from any other source. No animals or fowls shall be kept or allowed in any room in which food or drink is prepared or stored.
B. All perishable food shall be stored at such temperatures as will protect against spoiling. All potentially hazardous food shall be maintained at safe temperatures (40°F or below, or 140°F or above), except during necessary periods of preparation and service.
C. Containers of food shall be stored above the floor, on clean racks, dollies or other clean surfaces, in such a manner as to be protected from splash or other contamination. Food not subject to further washing or cooking before serving shall be stored in such a manner as to be protected against contamination from food requiring washing or cooking. Wet storage of packaged food shall be prohibited. (Ord. 0-77-13, 5-2-1977)