(a) 
Food shall be in sound condition, free of filth and other contamination, and safe for human consumption. Food shall be obtained from sources that comply with all laws relating to food and food labeling. Home prepared food shall not be used or offered for sale.
(b) 
Fluid milk and fluid milk products used or sold shall meet the grade “A” quality standards as established by law. Dry milk and dry milk products shall be made from pasteurized milk and milk products.
(c) 
Fresh and frozen shucked shellfish (oysters, clams, or mussels) shall be received and/or repacked in nonreturnable packages identified with the name and address of the original shell stock processor, shucker-packer, or repacker, or the interstate certification number issued according to law. Shell stock and shucked shellfish shall be kept in the container in which they were received until they are used or sold. Each container of unshucked shell stock (oysters, clams, or mussels), shall be identified by an attached tag that states the name and address of the original shell stock processor, the kind and quantity of shell stock, and an interstate certification number issued by the state or foreign shellfish control agency where applicable.
(d) 
Only clean whole eggs with shell intact and without cracks or checks or pasteurized, liquid, frozen or dry eggs, or pasteurized dry egg products shall be used or sold, except that hard boiled, peeled eggs, commercially prepared and packaged, may be used or sold.
(e) 
Only ice which has been manufactured from potable water and packaged and handled in a sanitary manner shall be used or sold.
(1996 Code, sec. 46-176)
(a) 
At all times, including while being stored, prepared, displayed, dispensed, packaged, or transported, food shall be protected from cross-contamination between foods and from potential contamination by all agents, including dust, insects, rodents, unclean equipment and utensils, probe-type price or identification tags, unnecessary handling, coughs and sneezes, flooding, draining, and overhead leakage or condensation. The temperature of potentially hazardous foods shall be 45 degrees Fahrenheit or below, or 140 degrees Fahrenheit or above, at all times, except as otherwise provided in this division. Hermetically sealed packages shall be handled so as to maintain container integrity. Food items that are spoiled or damaged and those which have been returned to, or are being detained by, the retail food store because of spoilage, damage, or other public health considerations, unless promptly disposed of, shall be segregated and held in designated areas pending final disposition.
(b) 
If the retail food store is affected by a fire, flood, extended power shortage, or a similar significant occurrence that creates a reasonable probability that food in the retail food store may have been contaminated, or that temperature levels of food which is in a potentially hazardous form may have caused that food to have become hazardous to health, such action as is necessary to protect the public health shall be taken and the health officer shall be notified promptly.
(1996 Code, sec. 46-177)
(a) 
Food, whether raw or prepared, if removed from the container or package in which it was obtained shall be stored in a clean, covered container, except during necessary periods of preparation. Whole and unprocessed fresh raw vegetables and raw fruits shall be exempted from this requirement. Container covers shall be impervious to water 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 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.
(b) 
Containers of food shall be stored a minimum of six inches above the floor in the manner that permits easy cleaning of the storage area, or stored on dollies, racks or 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. 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.
(c) 
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 may accumulate.
(d) 
Packaged foods shall not be stored in contact with water or undrained ice.
(e) 
A bulk food ingredient that is not readily identified on sight shall be stored in a container identifying it by common name.
(f) 
Toilet rooms and vestibules, and garbage or mechanical rooms shall not be used for the storage of food.
(1996 Code, sec. 46-178)
(a) 
Refrigeration units or effectively insulated units shall be provided to assure the maintenance of potentially hazardous food at required temperatures during storage. Each mechanically refrigerated unit storing potentially hazardous food shall be provided with a numerically scaled indicating thermometer, accurate to plus or minus three degrees Fahrenheit. The sensing element shall be located to measure the air temperature in the warmest part of the unit and the thermometer shall be located to be easily readable. Recording thermometers, accurate to plus or minus three degrees Fahrenheit, may be used in lieu of indicating thermometers.
(b) 
Potentially hazardous food requiring refrigeration after preparation shall be rapidly cooled to an internal temperature of 45 degrees Fahrenheit or below. Potentially hazardous foods 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 that the cooling period shall not exceed four hours. Potentially hazardous food to be transported shall be pre-chilled and held at a temperature of 45 degrees Fahrenheit or below unless maintained in accordance with this division.
(c) 
Shell eggs shall be refrigerated at an air temperature not to exceed 60 degrees Fahrenheit.
(d) 
Frozen foods shall be kept frozen and shall be stored at an air temperature of zero degrees Fahrenheit or below, except for defrost cycles and brief periods of loading or unloading.
(e) 
Ice used as a cooling medium for food storage shall not be used or sold for human consumption.
(1996 Code, sec. 46-179)
(a) 
Hot food storage units shall be provided to assure the maintenance of potentially hazardous food at the required temperature during storage. Each hot food storage unit storing potentially hazardous food shall be provided with a numerically scaled indicating thermometer, accurate to plus or minus three degrees Fahrenheit. The sensing element shall be located to measure the air temperature in the coolest part of the unit and the thermometer shall be located to be easily readable. Recording thermometers accurate to plus or minus three degrees Fahrenheit may be used in lieu of indicating thermometers. Where it is impractical to install thermometers on equipment such as heat lamps, cal-rod units, or insulated food transport carriers, a food product thermometer shall be available and used to check internal food temperature.
(b) 
The internal temperature of potentially hazardous foods requiring hot storage shall be 140 degrees Fahrenheit or above, except during necessary periods of preparation. Potentially hazardous food to be transported shall be held at a temperature of 140 degrees Fahrenheit or above unless maintained in accordance with section 10.02.134.
(1996 Code, sec. 46-180)
(a) 
Food shall be prepared with a minimum of manual contact using suitable utensils where practicable. Food-contact surfaces of equipment and utensils shall be cleaned, rinsed, and sanitized as appropriate to the type of food being prepared. Special emphasis shall be given to situations where cross-contamination may occur.
(b) 
Potentially hazardous foods that are in a form to be consumed without further cooking such as salads, sandwiches, and filled pastry products shall be prepared when possible from chilled products. Salads and other ready-to-eat food prepared in the retail food store shall be prepared in areas that are separate from the fresh raw meat and poultry department processing areas.
(c) 
Raw fruits and raw vegetables that will be cut or combined with other ingredients or will be otherwise processed into food products by the retail food store shall be thoroughly cleaned with potable water before being used.
(d) 
Potentially hazardous foods being processed within the retail food store by cooking shall be cooked to heat all parts of the food to a temperature of at least 140 degrees Fahrenheit except that:
(1) 
Poultry, poultry stuffings, stuffed meats and stuffings containing meat shall be cooked to heat all parts of the food to at least 165 degrees Fahrenheit 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 150 degrees Fahrenheit.
(3) 
Rare roast beef shall be cooked to an internal temperature of at least 130 degrees Fahrenheit.
(e) 
Custards, cream fillings and similar products, including synthetic fillings, shall meet the temperature requirements in section 10.02.134 following preparation and be maintained at that temperature during storage, transportation and display. Synthetic filled products may be excluded from this requirement if:
(1) 
The food, including the interface between the bakery product and its filling, has a pH level of 4.6 or below or a water activity (Aw) value of 0.85 or less;
(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 regulatory agency demonstrating that the specific product will not support the growth of pathogenic microorganisms. These synthetic filled products may be labeled to state that refrigeration is not required.
(f) 
Potentially hazardous foods that have been cooked and then refrigerated shall be reheated rapidly to an internal temperature of 165 degrees Fahrenheit 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 rapid reheating of potentially hazardous foods.
(g) 
Metal stem-type, numerically scaled indicating thermometers, accurate to plus or minus two degrees Fahrenheit, shall be provided and used to assure attainment and maintenance of proper internal cooking, holding or refrigeration temperatures of all potentially hazardous foods.
(h) 
Potentially hazardous foods shall be thawed:
(1) 
In refrigerated units at a temperature not to exceed 45 degrees Fahrenheit;
(2) 
Under potable running water of a temperature of 70 degrees Fahrenheit or below, with sufficient water velocity to agitate and float off loose food particles into the overflow;
(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 the microwave oven; or
(4) 
As part of the conventional cooking process.
(1996 Code, sec. 46-181)
(a) 
Potentially hazardous foods shall be held at an internal temperature of 45 degrees Fahrenheit or below or at an internal temperature of 140 degrees Fahrenheit or higher during display, except that rare roast beef which is intended to be served hot shall be held at a temperature of at least 130 degrees Fahrenheit.
(b) 
Foods intended for sale in a frozen state shall be displayed at an air temperature of zero degrees Celsius or below except for defrost cycles and brief periods of loading or unloading. Frozen foods on display shall be stored below or behind product food lines according to cabinet manufacturer’s specifications.
(c) 
Food on display, other than whole, unprocessed raw fruits and raw vegetables, shall be protected from contamination by packaging, counter-protector devices, display cases or similar equipment. All food shall be displayed above the floor in a manner that will protect the food from contamination. Hot or cold food units shall be provided to assure the maintenance of potentially hazardous food at the required temperature during display.
(d) 
To avoid unnecessary manual contact with food, suitable dispensing utensils shall be used by employees or provided to customers who serve themselves unpackaged bulk or dried foods. These dispensing utensils shall be:
(1) 
Stored in the food with the dispensing utensil handle extended out of the food;
(2) 
Stored clean and dry; or
(3) 
Stored in running water.
(e) 
When food sample demonstrations and food promotions are authorized in the retail food store, the person in charge shall ensure that such activities comply with the applicable sanitation provisions of this article.
(1996 Code, sec. 46-182)
Food, other than hanging 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 article relating to food protection and food storage. Foods in original individual packages do not need to be overwrapped or covered if the original package has not been torn or broken.
(1996 Code, sec. 46-183)