Ord 1981-088 - Laserfiche WebLink

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-31- foods, and when no health hazard will result, may waive or modify requirements of this ordinance. (b) Restricted Operations. (1) These provisions are applicable whenever a temporary food service establishment is permitted, under the provisions of subsection (a) of this section, to operate without complying with all the require- ments of this section. (2) Only those potentially hazardous foods requiring limited preparation, such as hamburgers and frankfurters that only require seasoning and cooking, shall be prepared or served. The preparation or service of other potentially hazardous foods, including pastries filled with cream or synthetic cream, custards, and similar products, and salads or sandwiches containing meat, poultry, eggs or fish is prohibited. This prohibition does not apply, however, to any potentially hazardous food that has been prepared and packaged under conditions meeting the require- ments of this ordinance, is obtained in individual servings, is stored at a temperature of 451F. (7°C.) or below, or at a temperature of 140°F. (60°C.) or above, in facilities that meet the requirements of this ordinance, and is served directly in the unopened container in which it was packaged. (c) Ice. Ice that is consumed or that contacts food shall have been made-under conditions meeting the'requifements of this ordinance. The ice shall be obtained only in chipped, crushed, or cubed form and in single-use safe plastic or wet-strength paper bags filled and sealed at the point of manufacture. The ice shall be held in these bags until it is dispensed in a way that protects it from contamination. (d) Equipment. (1) Equipment shall be located and installed in a way that prevents food contamination and that also facilitates cleaning the establishment. (2) Food-contact surfaces of equipment shall be protected from contamination by consumers and other contaminating agents. Where helpful to prevent contamination, effective shields for such equipment shall be provided. (e) Single-service Articles. All temporary food service establishments which do not have effective facilities for cleaning and sanitizing tableware shall provide only single-service articles for use by the consumer. (f) Water. Enough potable water shall be available in the establishment for food preparation, for cleaning and sanitizing utensils and equipment, and for handwashing. A heating facility located on the pre- mises and capable of producing enough hot water for these purposes shall be provided. (g) Wet Storage. The storage of packaged food in con- tact with water or undrained ice is prohibited. Wrapped sandwiches shall hot be stored in direct contact with ice. (h) Waste. All sewage, including liquid waste, shall be disposed of according to law. (i) Handwashing. A convenient handwashing facility shall be available for employee handwashing. This facility shall consist of at least warm running water, soap, and individual paper towels.