Potentially hazardous foods shall be maintained at a temperature at or below 41 degrees Fahrenheit or at or above 135 degrees Fahrenheit, except for the following:
(a) Unshucked live molluscan shellfish shall not be stored or displayed at a temperature above 45 degrees Fahrenheit.
(b) Frozen foods shall be maintained in a frozen state.
(c) Pasteurized milk and pasteurized milk products in original, sealed containers shall not be held at a temperature above 45 degrees Fahrenheit.
(d) Raw shell eggs shall not be stored or displayed at an ambient temperature above 45 degrees Fahrenheit.
(Added by Ord. No. 9525 (N.S.), effective 1-10-03; amended by Ord. No. 9662 (N.S.), effective 8-14-04)