§ 50-108. Food storage.

(a)

Generally. Under this article, food storage shall be in compliance with the following:

(1)

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 or service. Containers and container covers shall be impervious and nonabsorbent. Solid cuts of meat shall be protected by being covered in storage, except that quarters or sides of meat may be hung uncovered on clean, sanitized hooks if no food product is stored beneath the meat.

(2)

Containers of food shall be stored a minimum of six inches above the floor in a manner that protects the food from splash and other contamination and that permits easy cleaning of the storage area, except that:

a.

Metal pressurized beverage containers and cased food packaged in cans, glass or other waterproof containers need not be elevated when the food container is not exposed to floor moisture; and

b.

Containers may be stored on dollies, racks or pallets, provided such equipment is easily movable.

(3)

Food and containers of food shall not be stored under exposed or unprotected sewer lines or water lines, except for automatic fire protection sprinkler heads that may be required by law. The storage of food in toilet rooms or vestibules is prohibited.

(4)

Food not subject to further washing or cooking before serving shall be stored in a way that protects it against cross contamination from food requiring washing or cooking.

(5)

Packaged food shall not be stored in contact with water or undrained ice. Wrapped sandwiches shall not be stored in direct contact with ice.

(6)

Unless its identity is unmistakable, bulk food such as cooking oil, syrup, salt, sugar or flour not stored in the product container or package in which it was obtained shall be stored in a container identifying the food by common name.

(b)

Refrigerated storage.

(1)

Enough conveniently located refrigeration facilities or effectively insulated facilities shall be provided to ensure the maintenance of potentially hazardous food at required temperatures during storage. Each mechanically refrigerated facility storing potentially hazardous food shall be provided with a numerically scaled indicating thermometer, accurate to plus-minus three degrees Fahrenheit, located to measure the air temperature in the warmest part of the facility and located to be easily readable. Recording thermometers, accurate to plus-minus three degrees Fahrenheit, 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 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 prechilled and held at a temperature of 45 degrees Fahrenheit or below unless maintained in accordance with subsection (c) of this section.

(3)

Frozen food shall be kept frozen and should be stored at a temperature of zero degrees Fahrenheit or below.

(4)

Ice intended for human consumption shall not be used as a medium for cooling stored food, food containers or food utensils, except that such ice may be used for cooling tubes conveying beverages or beverage ingredients to a dispenser head. Ice used for cooling stored food and food containers shall not be used for human consumption.

(c)

Hot storage.

(1)

Enough conveniently located hot food storage facilities shall be provided to ensure the maintenance of food at the required temperature during storage. Each hot food facility storing potentially hazardous food shall be provided with a numerically scaled indicating thermometer, accurate to plus-minus three degrees Fahrenheit, located to measure the air temperature in the coolest part of the facility and located to be easily readable. Recording thermometers, accurate to plus-minus two degrees Fahrenheit, may be used in lieu of indicating thermometers. Where it is impractical to install thermometers on equipment such as bainmaries, steam tables, steam kettles, heat lamps, calrod units or insulated food transport carriers, a product thermometer must be available and used to check internal food temperature.

(2)

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 subsection (b)(2) of this section.

(Code 1970, § 11-56; Ord. No. 80-24, §§ 2.5—2.7, 9-23-80)