Foods, beverages and ingredients offered for sale through vending machines shall be:
A. 
Manufactured, processed and prepared in commissaries or establishments meeting the requirements of local ordinances, as well as state and federal law or regulation.
B. 
Wholesome and free from spoilage, contamination and adulteration.
C. 
Stored or packaged in clean, protective containers and shall be handled, transported and vended in a sanitary manner. Wet storage of packaged products is prohibited.
D. 
If readily perishable, dispensed to the consumer in the individual original container or wrapper into which it was placed at the commissary or at the manufacturer's or processor's plant, or such products shall be dispensed into single-service containers.
In those vending machines dispensing readily perishable foods, beverages or ingredients in bulk, the bulk supplies of such foods, beverages or ingredients shall be transferred only to a bulk vending machine container and appurtenances which are clean and have been subjected to an approved bactericidal process.
[Amended 2-25-2008 by Ord. No. BH:3-2008]
A. 
Readily perishable foods or ingredients in vending machines shall be maintained at a temperature not higher than 45° F. or a temperature not lower than 140° F., whichever is applicable. Vending machines dispensing readily perishable foods shall be provided with controls which ensure the maintenance of the temperature as required herein at all times, except the actual time required to fill or otherwise replenish a machine and for a maximum recovery period of 30 minutes following completion of filling or replenishing operations. In vending machines in which both heating and cooling are accomplished, the heating cycle from 45° F. to 140° F. food temperature or the cooling cycle from 140° F. to 45° F. food temperature shall not exceed one hour. The total accumulated time perishable foods may be between 45° F. to 140° F. shall not exceed two hours.
B. 
Vending machines dispensing readily perishable foods shall be equipped with controls which render a machine inoperative until serviced by an operator in the event of power failure or other conditions which permits the food to attain a temperature above 45° F. to below 140° F., whichever is applicable. Vending machines dispensing readily perishable food shall be provided with a thermometer, which indicates the air temperature of the food storage compartment within an accuracy of ±2° F.
A. 
Milk and fluid milk products and milk and milk products added to other foods or beverages offered for sale through vending machines shall be dispensed only in individual, original containers or from bulk containers into which such product was placed at the milk plant.
B. 
All multiuse parts of any bulk milk vending machine which come into direct contact with the milk or milk product shall be effectively cleaned and bactericidally treated at the milk plant, provided that single-service dispensing tubes which receive bactericidal treatment at the fabricating plant and which are individually packaged in such a manner as to preclude contamination may be exempted from this provision. The can or other bulk milk container shall be filled only at the milk plant and shall be sealed with two seals in such a manner as to make it impossible to withdraw any part of its contents without breaking one seal and impractical to introduce any substance without breaking the other seal. The delivery tube and any milk contact parts of the dispensing device shall be attached at the milk plant and shall be protected by a moistureproof covering or housed in a compartment with a moisturetight closure which shall not be removed until after the container is placed in the refrigerator compartment of the vending machine.
A. 
With the exception of product contact surfaces of bulk milk vending machines for which separate provisions for cleaning and bactericidal treatment are specified in § 678-7B above, all multiuse containers or parts of vending machines which come into direct contact with readily perishable foods, beverages or ingredients shall be removed from the machine daily and shall be thoroughly cleaned and effectively subjected to an approved bacterial process at the commissary or other approved facility, provided that the requirement for daily cleaning and bactericidal treatments may be waived for those contact surfaces which are maintained at all times at a temperature of not higher than 45° F. or at a temperature of not lower than 140° F., whichever is applicable. Such parts shall, after cleaning and bactericidal treatment, be protected from contamination.
[Amended 2-25-2008 by Ord. No. BH:3-2008]
B. 
All parts of vending machines which come into direct contact with other than readily perishable foods shall be thoroughly cleaned and subjected to bactericidal treatment by methods approved by the health authority. The frequency of such cleaning and bactericidal treatment shall be established by the health authority based upon the type of product being dispensed. A record of such cleaning and bactericidal treatment operations shall be maintained by the operator in each machine and shall be current for at least the past 30 days.
All single-service articles which receive food or beverage from vending machines shall be purchased in sanitary cartons or packages which protect the contents from contamination and shall be stored in a clean, dry place until used and shall be handled in a sanitary manner. Such articles shall be stored in the original carton or package in which they were placed at the point of manufacture until introduced into the magazine or dispenser of the vending machine. Single-service articles shall be protected from manual contact, dust, insects, rodents and other contamination.