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1711.07 CLEANING, SANITIZATION AND STORAGE OF EQUIPMENT AND UTENSILS.
   (a)   Cleaning Frequency.
      (1)   Utensils and food-contact surfaces of equipment shall be cleaned and sanitized;
         A.   Each time there is a change in processing between raw beef, raw pork, raw poultry or raw seafood, or a change in processing from raw to ready-to-eat foods;
         B.   After any interruption of operations during which time contamination may have occurred; and
         C.   After final use each working day.
      (2)   Where equipment and utensils are used for the preparation of potentially hazardous foods on a continuous or production-line basis, utensils and the food-contact surfaces of equipment shall be cleaned and sanitized at intervals throughout the day on a schedule based on food temperature, type of food and amount of food particle accumulation.
      (3)   The food-contact surfaces of cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once each day of use, except that this shall not apply to hot oil cooking equipment and hot oil filtering systems. The food-contact surfaces of all baking equipment and pans shall be kept free of encrusted grease deposits and other accumulated soils.
      (4)   Non-food-contact surfaces of equipment, including transport vehicles, shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles and other debris.
 
   (b)   Cleaning Materials.
      (1)   Cloths or sponges used for wiping food spills on food-contact surfaces of equipment shall be clean and rinsed frequently in an approved sanitizing solution. These cloths and sponges shall be kept in the sanitizing solution between uses.
      (2)   Cloths or sponges used for cleaning non-food-contact surfaces of equipment shall be clean and rinsed as specified in subsection (b)(1) hereof and used for no other purpose.
      (3)   Single-service disposable towels are permitted in lieu of wiping cloths or sponges if they are discarded after each use.
 
   (c)   Manual Cleaning and Sanitizing.
      (1)   For manual cleaning and sanitizing of equipment and utensils, a sink with not less than three compartments shall be provided and used. Sink compartments shall be large enough to accommodate the immersion of equipment and utensils, and each compartment of the sink shall be supplied with hot and cold potable running water. Where immersion in sinks is impracticable, equipment and utensils shall be cleaned and sanitized manually or by pressure spray methods.
      (2)   Drain boards or easily moveable utensil tables of adequate size shall be provided for proper storage and handling of soiled utensils prior to cleaning and for cleaned utensils following sanitizing and shall be located so as not to interfere with proper use of warewashing facilities.
      (3)   Equipment and utensils shall be preflushed or prescraped and, when necessary, presoaked to remove food particles and soil.
      (4)   All sinks shall be cleaned before use, and the cleaning process of equipment and utensils shall be in the following manner:
         A.   Equipment and utensils shall be thoroughly cleaned in the first compartment with hot detergent solution that is kept clean and at a concentration indicated on the manufacturer's label; and
         B.   Equipment and utensils shall be rinsed free of detergent and abrasives with clean water in the second compartment; and
         C.   Equipment and utensils shall be sanitized in the third compartment according to methods required in this chapter.
      (5)   When pressure spray methods are utilized for cleaning and sanitizing, the equipment and utensils shall be thoroughly flushed with a detergent-sanitizer solution until the article is free of visible food particles and soil. The detergent-sanitizer shall be used in accordance with the manufacturer's instructions and shall be of a type that does not require a potable water rinse when used according to the manufacturer's instruction.
      (6)   The food-contact surface of all equipment and utensils shall be sanitized by:
         A.   Immersion for at least thirty seconds in clean, hot water of a temperature of at least 170o F (77o C); or
         B.   Immersion for at least one minute in a clean solution containing at least fifty parts per million of available chlorine as a hypochlorite and having a temperature of at least 75o F (24o C); or
         C.   Immersion for at least one minute in a clean solution containing at least twelve and one-half parts per million of available iodine, having a pH range which the manufacturer has demonstrated to be effective and at a temperature of at least 75o F (24o C); or
         D.   Immersion for at least one minute in a clean solution containing 200 parts per million of a quaternary ammonium compound and having a temperature of at least 75o F (24o C). The quaternary ammonium compound used shall have been compounded by the manufacturer to assure effectiveness in waters up to 500 parts per million hardness at use concentration; or
         E.   Immersion in a clean solution containing any other chemical sanitizing agent allowed under 21 CFR 178.1010 that will provide the equivalent bactericidal effect of a solution containing at least fifty parts per million of available chlorine as a hypochlorite at a temperature of at least 75o F (24o C) for one minute; or
         F.   Treatment with steam free from materials or additives other than those specified in 21 CFR 173.310 in the case of equipment too large to sanitize by immersion, but in which steam can be confined; or
         G.   Rinsing, spraying or swabbing with a chemical sanitizing solution of at least twice the strength required for that particular sanitizing solution under this section in the case of equipment too large to sanitize by immersion.
      (7)   When hot water is used for sanitizing, the following equipment shall be provided and used:
         A.   An integral heating device or fixture installed in, on or under the sanitizing compartment of the sink capable of maintaining the water at a temperature of at least 170o F (77o C); and
         B.   A numerically scaled indicating thermometer, accurate to + 2o F (+1o C) convenient to the sink for frequent checks of water temperature; and
         C.   Utensil racks or baskets of such size and design to permit complete immersion of utensils and equipment in the hot water.
      (8)   When chemicals are used for sanitization, they shall not have concentrations higher than the maximum permitted under 21 CFR 178.1010 and a test kit or other device that measures the parts per million concentration of the solution shall be provided and used.
 
   (d)   Notwithstanding subsection (c)(1) hereof, a two-compartment sink may be used for manually washing and sanitizing utensils and equipment when an approved detergent-sanitizer is used and the two-compartment sink meet the requirements of Chapter 3701-21 of the Ohio Administrative Code and has been in use prior to May 1, 1983.
 
   (e)   Unless used immediately after sanitizing, all equipment and utensils shall be air dried. Towel drying shall not be permitted.
 
   (f)   Food establishments that do not have facilities for proper cleaning and sanitizing of utensils and equipment shall not prepare or package food or dispense unpackaged food other than raw fruits and raw vegetables.
 
   (g)   Equipment and Utensil Handling and Storage. Cleaned and sanitized equipment and utensils shall be handled in such a manner that they will be protected from contamination.
      (1)   Cleaned and sanitized equipment and utensils shall be stored at least six inches (152 mm) above the floor in a clean, dry location in a way that protects them from splash, dust and other means of contamination. The food-contact surfaces of fixed equipment shall also be protected from contamination. Equipment and utensils shall not be placed under exposed or unprotected sewer lines, or water lines that are leaking or on which condensation has accumulated.
      (2)   Utensils shall be air dried before being stored or shall be stored in self-draining positions.
      (3)   Stored utensils shall be covered or inverted wherever practical.
 
   (h)   Single-Service Articles.
      (1)   Single-service articles shall be stored in closed cartons or containers at least six inches (152 mm) above the floor or on easily movable dollies, skids, racks or open-ended pallets. Such storage shall protect the articles from contamination and shall not be located under exposed or unprotected sewer lines, or water lines that are leaking or on which condensation accumulates.
      (2)   Single-service articles shall be handled in a manner which prevents contamination of surfaces that may come in contact with food.
 
   (i)   Prohibited Storage Areas. Food equipment, utensils or single-service articles shall not be stored in locker rooms, toilet rooms or their vestibules, garbage rooms or mechanical rooms.
(Ord. 89-20. Passed 1-10-89.)
 
1711.08 SANITARY FACILITIES AND CONTROLS.
   (a)   Water supply. A sufficient potable water supply shall be provided food establishments from a source constructed, maintained and operated in accordance with all applicable state, federal and local regulations.
 
   (b)   All potable water not provided a food establishment directly from an approved source by pipe shall be delivered in a bulk water transport system and shall be transferred to a closed water system. Both systems shall be constructed, maintained, and operated in accordance with all applicable state, federal and local regulations.
 
   (c)   Water, under pressure, at the required temperatures shall be provided to all fixtures and equipment that use water.
 
   (d)   Steam used in contact with food or food-contact surfaces shall be free from material or additives other than those specified in 21 CFR 173.310.
 
   (e)   Sewage. All sewage, including liquid waste, shall be disposed of by a sanitary sewage system or by a sewage disposal system constructed and maintained in accordance with state and local regulations. Nonwater carried sewage disposal facilities are prohibited, except as permitted by the Board of Health.
(Ord. 89-20. Passed 1-10-89.)
 
1711.09 PLUMBING.
   (a)   Installation. Plumbing shall be installed in food establishments in accordance with the Ohio Plumbing Code. There shall be no cross-connections between the potable water supply and any other containing:
      (1)   Water of unknown or questionable quality; or
      (2)   Contaminants or pollutants.
 
   (b)   Non-potable Water System.
      (1)   A non-potable water system is permitted for air conditioning, equipment cooling and fire protection, and shall be installed in accordance with applicable state, federal and local regulations. Non-potable water shall not directly or indirectly contact food or equipment or utensils that contact food.
      (2)   All piping from a non-potable water system shall be durably identified and readily distinguishable from the potable water supply.
 
   (c)   Backflow. The potable water supply to a food establishment shall be protected with a backflow prevention device in accordance with the requirement of the Ohio Plumbing Code. The backflow device shall be installed to protect the potable water supply against contamination from any backflow or back-siphonage within the establishment structure. All water faucets and fixtures shall be installed in such a manner as to provide an air gap of at least twice the diameter of the water supply inlet and the flood level rim of the fixture. No hose shall be attached to a faucet that is not equipped with a backflow prevention device.
 
   (d)   Grease Traps. All grease traps and interceptors shall be installed in accordance with the Ohio Plumbing Code and located in easily accessible places for maintenance and cleaning. Grease traps and interceptors shall be maintained by the Owner so as to be in continuous effective operation. The City may require an Owner to document the cleaning of grease traps and interceptors at specified intervals. An owner who fails to install, maintain or clean a grease trap or interceptor is subject to a Class A civil penalty as described in Section 1324.02 of these Codified Ordinances.
 
   (e)   Drains. Except for properly trapped open sinks, there shall be no direct connection between the sewerage system and any drains originating from equipment in which food, portable equipment or utensils are placed. When a warewashing machine is located within five feet of a trapped floor drain, the warewasher waste outlet may be connected directly to the inlet of a properly vented and trapped floor drain.
 
   (f)   Toilet Facilities. Toilet facilities shall be provided in accordance with Section 4101:2-28-08 of the Ohio Administrative Code (Article 28 of the Ohio Basic Building Code). Toilet rooms shall be provided each sex and all toilet rooms that open into food preparation, equipment and utensil washing, or storage areas shall be completely enclosed and shall have tight-fitting, self-closing doors, which shall be closed except during cleaning and maintenance. Toilet facilities shall be conveniently located and shall be accessible to employees at all times.
      (1)   Toilets and urinals shall be designed and installed so as to be easily cleanable.
      (2)   Lavatories shall be provided and installed in accordance with all applicable regulations and shall be located for convenient use by all employees in food packaging and/or preparation areas, and equipment and utensil washing areas. Lavatories shall be located in or immediately adjacent to toilet rooms or vestibules.
      (3)   Each lavatory shall be provided with hot and cold potable running water.
      (4)   A supply of hand-cleaning soap or detergent shall be available at each lavatory. Each lavatory shall be supplied with sanitary hand towels or a hand-drying device providing heated air which is conveniently located for employee use when using the lavatory.
      (5)   Toilet facilities, including toilet fixtures and related vestibules, shall be kept clean and in good repair. A supply of toilet tissue shall be provided at each toilet at all times. Easily cleanable receptacles shall be provided for waste materials. Toilet rooms provided women shall have at least one covered waste receptacle.
 
   (g)   Handwashing Facilities. Handwashing facilities shall be installed in accordance with all applicable regulations, and there shall be at least one and not less than the number required by all applicable food protection regulations, and shall be conveniently located for employee use in food preparation and warewashing areas. Handwashing facilities shall be accessible to employees at all times. Sinks used for food preparation or warewashing shall not be used for washing of hands or other such uses.
      (1)   Each handwashing facility shall be provided with hot and cold water tempered by means of a mixing valve or combination faucet. Any self-closing, slow-closing or metering faucet used shall be designed to provide a flow of water for at least fifteen seconds without having to be reactivated. Steam mixing valves are prohibited at handwashing facilities.
      (2)   A supply of hand-cleaning soap or detergent shall be available at each handwashing facility. A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each handwashing facility. Common towels are prohibited. At least one easily cleanable waste receptacle shall be conveniently located near each handwashing facility.
      (3)   Handwashing facilities, soap or detergent dispensers, hand-drying devices and all related facilities shall be kept clean and in good repair.
 
   (h)   Garbage and Refuse. Garbage and refuse shall be held in durable, easily cleanable, insect-resistant, and rodent-proof containers that do not leak and do not absorb liquids. Plastic bags and wet strength paper bags may be used to line these containers. Such bags and durable plastic garbage and refuse containers may be used for storage inside the retail food store.
      (1)   Containers used in food preparation and equipment and utensil washing areas shall be kept covered during nonworking hours and after they have been filled.
      (2)   Containers stored outside the establishment, including dumpsters, compactors and compactor systems, shall be provided with tight-fitting lids, doors, or covers, and shall be kept covered when not in use. In containers designed with drains, drain plugs shall be in place at all times, except during cleaning.
      (3)   There shall be a sufficient number of containers to hold all the garbage and refuse that accumulates.
      (4)   Soiled containers shall be cleaned as needed to prevent insect and rodent attraction. Each container shall be thoroughly cleaned on the inside and on the outside in a manner that does not contaminate food, food products, equipment, utensils or food preparation areas. Suitable facilities, detergent, and hot water or steam, shall be provided and used for cleaning containers. Liquid waste from compacting or cleaning operations shall be disposed of as sewage.
 
   (i)   Garbage and Refuse Storage. Garbage and refuse on the premises of a food establishment shall be stored in a manner to make them inaccessible to insects and rodents. Outside storage of non-rodent-resistant plastic containers, unprotected plastic bags, wet strength paper bags or baled units which contain garbage or refuse is prohibited. Cardboard or other packing materials not containing garbage or food wastes need not be stored in covered containers, but must be stored in such a manner as to not create a nuisance.
      (1)   Garbage or refuse storage rooms, if used, shall be constructed of easily cleanable, non-absorbent, washable materials, shall be kept clean, shall be insect and rodent proof, and shall be large enough to store all the garbage and refuse containers necessitated by disposal pick-up frequency.
      (2)   Outside storage areas or enclosures, shall be kept clean and shall be large enough to store all the garbage and refuse containers necessitated by disposal pick-up frequency. Garbage and refuse containers, dumpsters and compactor systems located outside, shall be stored on or above a smooth surface of nonabsorbent material, such as concrete or machine-laid asphalt, that is kept clean and maintained in good repair.
 
   (j)   Garbage and Refuse Disposal. Garbage and refuse shall be stored and disposed of as often as is necessary to prevent the development of objectionable odors and the attraction of insects and rodents.
 
   (k)   Insect and Rodent Control. Effective measures shall be utilized to prevent the entry, presence, and propagation of rodents, flies, cockroaches or other insects. The premises shall be maintained in a state of repair that prevents the harborage or feeding of insects or rodents.
 
   (l)   Rodent Protection. All openings to the outside shall be protected against the entry of rodents. Outside openings shall be protected against the entry of insects by tight-fitting, self-closing doors; closed windows, screening; controlled air currents; or other means. Screen doors shall be self-closing, and screens for windows, skylights, intake and exhaust air ducts, and other openings to the outside shall be tight-fitting and free of breaks. Screening materials shall not be less than sixteen mesh to the inch.
(Ord. 19-127. Passed 5-7-19.)
 
1711.10 FOOD.
   Food shall be wholesome, in sound condition and safe for human consumption. Food shall be obtained from sources that comply with all applicable laws relating to food safety. Food prepared in a home shall not be used or offered for sale.
   (a)   Milk. Fluid milk and fluid milk products used or offered for sale shall comply with Grade A standards as established by law. Dry milk and milk products used or offered for sale shall be made from pasteurized milk and milk products.
   (b)   Shellfish. Fresh and frozen shucked shellfish shall be packed in non-returnable containers and identified with the name and address of the shucker-packer and the state certification number issued according to law. Shucked shellfish should be kept in their original container until used or sold. Each container of unshucked shellfish shall be identified by an attached identifying tag, which shall be retained for a period of ninety days, that states the name and address of the original shellfish processor, the kind and quantity of shellfish and the certification number issued by the state or foreign shellfish control agency, where applicable.
   (c)   Eggs. Only eggs, in clean shells, meeting applicable grade standards or pasteurized liquid, frozen or dry eggs, or pasteurized dry egg products shall be used or offered for sale.
   (d)   Ice. Only ice manufactured from potable water and handled in a sanitary manner shall be used or offered for sale. Ice offered for sale shall be packaged.
   (e)   Food Protection. Food shall be protected at all times from cross-contamination between foods and potential contamination by insects, insecticides, rodents, redenticides, probe-type pricing or probe-type identification tags, unclean equipment and utensils, unnecessary handling, flooding, draining and overhead leakage or condensation, or other agents of public health significance. The temperature of potentially hazardous foods shall be 45o F. (7o C) or below or 140o F. (60o C) or above at all times, except as otherwise provided in this section. Hermetically sealed packages shall be handled so as to maintain product and container integrity. Food items that are spoiled, outdated or in damaged containers that may affect the product and those food items that have been returned to, or are being detained by, the food establishment because of spoilage, container damage or other public health considerations, shall be segregated and held in designated areas pending proper disposition unless disposed of under the supervision of the City Health Department or the Ohio Department of Agriculture.
   (f)   Food Storage. Food packaged in an immediate closed container, once the container is opened in the food establishment prior to use or sale, shall be kept covered and protected from contamination. Food, whether raw or prepared, if removed from the immediate closed container in which it was originally packaged prior to use or offered for sale, shall be stored in a clean, covered container, except during necessary periods of preparation. Whole and unprocessed fresh raw vegetables and fresh raw fruits shall be exempted from this requirement. Container covers shall be impervious and nonabsorbent. During periods of storage, subprimal cuts of meat shall be covered with single-service wrapping material. Primal cuts, quarters or sides of meat, or processed meats such as country hams, slab bacon and smoked or cured sausages, may be hung uncovered on clean, sanitized hooks or placed on clean, sanitized metal racks in such a manner as to preclude contamination of any food products in storage.
   (1)   Containers of food shall be stored a minimum of six inches (152 mm) above the floor or stored on dollies, skids, racks or open-ended pallets, provided such equipment is easily movable, either by hand or with the use of pallet-moving equipment that is on the premises and used. Such storage areas shall be kept clean. Cased food packaged in cans, glass or other waterproof containers need not be elevated when the case of food is not exposed to floor moisture and the storage area is kept clean.
   (2)   Food and containers of food shall not be stored under exposed or unprotected sewer lines, or water lines that are leaking or on which condensed water accumulates.
   (3)   Packaged foods shall not be stored in contact with water or undrained ice.
   (4)   Food ingredients such as flour, sugar, salt, baking power, cooking oil or vinegar, that is not stored in the original container and is not readily identifiable on sight, shall be stored in containers and identified by their common name.
   (5)   Toilet rooms and their vestibules, and garbage or mechanical rooms shall not be used for storage of food or food products.
   (g)   Refrigerated Storage.
      (1)   Refrigeration units or effectively insulated units shall be provided in sufficient number and capacity to assure the proper refrigerated storage of potentially hazardous foods at their required temperatures. Each mechanically refrigerated unit storing potentially hazardous food shall be equipped with numerically scaled indicating thermometer, accurate to + 2o F (+ 1o C). The sensing element shall be located to measure the air temperature in the unit at a location that is representative of the air temperature in the unit. The thermometer scale shall be located to be easily readable. Recording thermometers, accurate to + 2o F (+ 1o C) may be used in lieu of indicating thermometers.
      (2)   Potentially hazardous food requiring refrigeration after preparation shall be rapidly cooled to an internal temperature of 45o F (7o C) or below. Potentially hazardous food of large volume or prepared in large quantities shall be rapidly cooled utilizing such methods as shallow pans, agitation, quick chilling, or water circulation external to the food container so the cooling period shall not exceed four hours. Potentially hazardous food to be transported shall be pre-chilled and held at a temperture of 45o F (7o C) or below unless maintained in accordance with hot storage requirements of this section.
      (3)   Potentially hazardous frozen foods shall be kept frozen and stored at air temperature of 0o F (-18o C) or below except for defrost cycles and brief periods of loading or unloading.
      (4)   Ice used as a cooling medium for foods or food storage shall not be used or sold for human consumption.
   (h)   Hot Storage.
   (1)   Hot food storage units shall be provided in such number and of such capacity to assure the maintenance of potentially hazardous food at required temperature during storage. Each hot food storage unit storing potentially hazardous food shall be equipped with a numerically scaled indicating thermometer, accurate to +2o F (+ 1o C). The sensing element shall be located to measure the air temperature in the unit at a location that is representative of the temperature in the unit. The thermometer scale shall be located to be easily readable. Recording thermometers accurate to +2o F (+ 1o C) may be used in lieu of indicating thermometers. Where it is impractical to install thermometers on equipment such as heat lamps, calrod units or insulated food transport carrier, a food product thermometer shall be available to check internal food temperatures.
   (2)   The internal temperature of potentially hazardous food requiring hot storage shall be 140o F (60o C) or above, except during necessary periods of preparation. Potentially hazardous food to be transported shall be held at a temperature of 140o F (60o C) or above unless maintained in accordance with the refrigerated storage requirements of this section.
   (i)   Food Preparation.
   (1)   All food shall be prepared with a minimum of manual contact. Food shall be prepared on food-contact surfaces and with utensils which are clean and have been sanitized.
   (2)   With each change in the processing of raw beef, raw pork, raw poultry or raw seafood, or a change in processing from raw to ready-to-eat foods, each new operation shall begin with clean food-contact surfaces and utensils which have been sanitized. Salads and other ready-to-eat foods should be prepared in separate rooms or in areas that are separated by a barrier or open space from areas used for processing potentially hazardous raw products.
   (3)   Potentially hazardous foods are in a form to be consumed without further cooking such as salads, sandwiches and filled pastry products should be prepared from chilled products.
   7(j)   Raw Fruits and Raw Vegetables. Raw fruits and raw vegetables that will be cut or combined with other ingredients or will be otherwise processed into food products by the food establishment shall be thoroughly cleaned with potable water before being used.
   (k)   Preparing Potentially Hazardous Foods. Potentially hazardous foods being processed within the food establishment by cooking shall be cooked to heat all parts of the food to a temperature of at least 140o F (60o C) except that:
   (1)   Poultry, poultry stuffings, stuffed meats and stuffings containing meat, shall be cooked to all parts of the food to at last 165o F (74o C) with no interruption of the cooking process.
   (2)   Pork and pork products shall be cooked to heat all parts of the food to at least 150o F (66o C), or, if cooked in a microwave oven, to at least 170o F (77o C).
   (3)   When beef roasts under ten pounds in weight are cooked in a still dry heat oven, the oven shall be preheated to and held at an air temperature of at least 350o F (177o C) throughout the process. When cooked in a cenvection oven, the oven shall be pre-heated to and held at an air temperature of at least 325o F (163o C) throughout the process. When beef roasts of ten pounds or over in weight are cooked in a dry heat oven, the oven shall be pre-heated to and held at an air temperature of at least 250o F (122o C) throughout the process.
   (4)   Beef roasts, if cooked in a microwave oven, shall be cooked to an internal temperature of at least 145o F (63o C).
   (l)   Bakery Product Fillings. Custards, cream fillings, and similar products, including synthetic fillings, shall meet the temperature requirements in subsection (g) hereof following preparation and be maintained at that temperature during storage, transportation, and display. Products with synthetic fillings may be excluded from this requirement if:
   (1)   The food, including the interface between the bakery product and the filling has a pH level of 4.6 or below or a water activity (aw) value of 0.85 or less under standard conditions; or
   (2)   It is handled in such a manner as to preclude contamination with and the growth of pathogenic microorganisms after heat processing; or
   (3)   Other scientific evidence is on file with the City Health Department demonstrating that the specific product will not support the growth of pathogenic microorganisms.
   (m)   Reheating Food. Potentially hazardous foods that have been cooked and then refrigerated shall be reheated rapidly to an internal temperature of 165o F (74o C) or higher before being placed in hot food storage holding units. Food warmers and other hot food holding units shall not be used for the reheating of potentially hazardous foods.
   (n)   Food Product Thermometers. Metal stem-type numericallly scaled indicating thermometers, accurate to + 2o F (+ 1o C) shall be provided and used to assure attainment and maintenance of proper temperatures during preparation of all potentially hazardous foods.
   (o)   Thawing Potentially Hazardous Foods. Potentially hazardous foods shall be thawed:
      (1)   In a refrigerated unit at a temperature not to exceed 45o F (7o C); or
      (2)   Under potable running water at a temperature of 170o F (21o C) or below, with sufficient water velocity to agitate and float off loose food particles into the overflow and for a period not to exceed that necessary to thaw the food; or
      (3)   In a microwave oven only when the food will be immediately transferred to conventional cooking units as part of a continuous cooking process or when the entire, uninterrupted cooking process takes place in a microwave oven; or
      (4)   As part of the conventional cooking process.
   (p)   Food Display. Potentially hazardous foods shall be held at an internal temperature of 45o F (7o C) or below or at an internal temperature of 140o F (60o C) or higher during display, except that rare roast beef offered for sale hot shall be held at a temperature of at least 130o F (55o C).
   (q)   Frozen Foods. Food intended for sale in a frozen state shall be displayed at an air temperature of 0o F (-18o C) or below, except for defrost cycles and brief periods of loading or unloading. Frozen foods should be displayed below or behind product food lines according to cabinet manufacturer's specification.
   (r)   Food Products. Food on display, other than whole, unprocessed raw fruits and unprocessed raw vegetables, shall be protected from contamination by being packaged, by display cases, by covered containers for self-service, or by similar protective equipment. All food shall be displayed above the floor in a manner that protects the food from contamination. Hot and cold food units shall be provided to assure the maintenance of potentially hazardous food at the required temperature during display. Potentially hazardous food shall not be provided for consumer self-service.
   (s)   Food Dispensing Utensils. Unnecessary manual contact with food shall be avoided and suitable dispensing utensils and single-service articles shall be provided and used by the food establishment employees. Consumers who serve themselves bulk food shall be provided suitable dispensing utensils. Dispensing utensils shall be:
      (1)   Stored in the food with the dispensing utensil handle extended out of the food;
      (2)    Stored clean and dry in a place free from contamination;
   (3)   Stored in potable running water with sufficient water velocity to agitate and float-off loose particles into the overflow.
   (t)   Food Promotion and Demonstration Samples. When food sample demonstrations and food promotions are carried out in food establishments, the person in charge shall ensure that such promotional activities comply with applicable sanitation provisions of this chapter.
   (u)   Food Transport By Food Establishment. Food, other than hanging primal cuts, quarters or sides of meat, and raw fruits and raw vegetables, shall be protected from contamination by use of packaging or covered containers while being transported. All food being transported shall meet the applicable requirements of this chapter relating to food protection and food storage. Food packaged in immediate closed containers do not need to be overwrapped or covered if immediate closed containers have not been opened, torn or broken.
      (Ord. 89-20. Passed 1-10-89.)
 
1711.99 PENALTY.
   (a)   Whoever violates any provision of this chapter or any rule, regulation or order promulgated thereunder shall be guilty of a minor misdemeanor.
 
   (b)   Any violation of this chapter shall constitute a separate offense on each successive day such violation continues.
(Ord. 89-20. Passed 1-10-89.)