A. 
All food shall be clean, wholesome, free from spoilage, free from adulteration and safe for human consumption. No food prepared in a private home or processed in a place other than a commercial food processing establishment shall be sold or used in the preparation of foods offered for sale, sold or given away in a public eating or drinking place in the City, unless such place is regulated by a health authority or other appropriate official regulatory agency.
B. 
Only pasteurized fluid milk and fluid milk products shall be used, served or sold. Dry milk and milk products may be reconstituted in the establishment if used only for cooking purposes or for dietary purposes for patients of hospitals or nursing homes.
C. 
All milk and fluid milk products for drinking purposes shall be purchased and served in the original individual container in which packaged at the milk plant, or shall be served from an approved bulk milk dispenser. However, cream, whipped cream or half and half, which is to be consumed on the premises, may be served from the original container of not more than one quart capacity or from a dispenser approved by the Department for such service, and for mixed drinks requiring less than one-quart or one-half gallon containers packaged at a milk plant.
D. 
All oysters, clams and mussels shall be from sources approved by the Department, but when the source is outside the State, it shall be one which is certified by the State of origin or the United States Public Health Service.
E. 
Shellstock shall be identified with an official tag giving the name and certificate number of the original shellstock shipper and the kind and quantity of the shellstock. The tags and an accurate record of the source and quantity of all lots of shellfish, shall be maintained for 60 days. Fresh and frozen shucked oysters, clams and mussels, shall be packed in nonreturnable containers identified with the name and address of the certificate number of the packer or repacker preceded by the abbreviated name of the state. Shellfish, crabs and lobsters, if served in the shell, shall be served in the original shell, but the reuse of such shells as food containers in the preparation or serving of food is prohibited.
F. 
Food may be examined or sampled by the Department as often as may be necessary to determine freedom from adulteration. The Department may, upon written order to the owner or person in charge, place a hold on any food which they determine or have probable cause to believe to be unwholesome or otherwise adulterated.
G. 
Under a hold order, food shall be suitably stored. No person shall remove or alter a hold order, notice or tag placed on food by the Department, and neither such food nor the containers thereof shall be relabeled, repacked, reprocessed or destroyed without the permission of the Department in writing. The Department has the right to condemn any food which is determined to be unwholesome or otherwise adulterated.
A. 
All food while being stored, prepared, displayed, served, sold or transported shall be protected from contamination and stored in such a manner as to prevent vermin harborage and permit ease of cleaning of the food facilities. All perishable food shall be stored at such temperature as to protect against spoilage. All potentially hazardous food shall be maintained at safe temperatures which are 42° F. or below or 140° F. or above. Food shall be stored in refrigerators so as to permit the free circulation of cold air, and in such a manner as to prevent contamination. To promote rapid cooling, potentially hazardous foods shall be stored in the refrigerator in shallow containers or by such other means that insure the cooling of the total mass to a temperature of 42° F. or less within two hours. Raw fruits and vegetables shall be washed before use. Stuffings, poultry, stuffed meats and stuffed poultry, and pork and pork products shall be thoroughly cooked to an internal temperature of 165° F. with no interruption of the initial cooling process before being served.
B. 
No food which has been previously served to any person or returned from any counter or table shall be used in the preparation of foods offered for sale or given away, provided that wrapped foods which have not been unwrapped and which are wholesome may be re-served. Tongs, forks, spoons, picks, spatulas, scoops and other suitable utensils shall be provided and used by employees to reduce manual contact with food to a minimum. For self-service by customers, similar implements shall be provided.
C. 
Only such poisonous and toxic materials as are required to maintain sanitary conditions and for sanitation purposes may be used or stored in food establishments. Poisonous and toxic materials shall be identified and used only in such a manner and under such conditions as not to contaminate food or constitute a hazard to employees or customers.
D. 
When not in use, poisonous and toxic materials shall be stored in cabinets which are used for no other purpose and which are outside the food storage, food preparation and cleaned equipment rooms. Bactericides and cleaning compounds shall not be stored in the same cabinet or area of the room with insecticides, rodenticides or other poisonous materials.
E. 
Each cold storage facility used for the storage of perishable food in the nonfrozen state shall be provided with an indicating thermometer accurate to ± 2° F., located in the warmest part of the facility in which food is stored, and be of such type and so situated that it is easily readable. The temperature in each cold storage facility used to store potentially hazardous food in the nonfrozen state shall not be higher than 42° F. No wet storage of food shall be permitted by the Department.
F. 
Frozen food shall be kept at such temperature as to remain frozen, except when being thawed for preparation of use. Potentially hazardous frozen food shall be thawed at refrigerator temperature of 42° F. or below; or under cool, portable running water (70° F. or below); or quick-thawed as part of the cooking process; or by any other method satisfactory to the Department in food establishments.
G. 
Potentially hazardous custards, cream fillings or similar products including imitation cream fillings which are prepared by hot or cold processes, and which are used as puddings or pastry fillings, shall be kept at safe temperatures, and shall meet the following requirements as applicable:
(1) 
Pastry fillings shall be placed in shells, crusts or other baked goods either while hot (not less than 140° F.) immediately following preparation if a cold process is used; or
(2) 
Such fillings and puddings shall be refrigerated at 42° F. or below in shallow pans, immediately after cooking preparation, and held there until combined into pastries, or served;
(3) 
All completed custard-filled and cream-filled pastries shall, unless served immediately following filling, be refrigerated at 42° F. or below promptly after preparation and held there pending service.
H. 
Dispensing scoops, spoons and dippers, used in serving frozen desserts shall be stored, between uses, in an approved running-water dipper well.
I. 
Hollandaise sauce shall be discarded if it is not used within two hours after preparation.
J. 
No person shall offer for sale within the City any meat food products unless marked, inspected and passed by State or Federal authority.