§ 50-110. Food display and service.

(a)

Potentially hazardous food. Under this article, potentially hazardous food shall be kept at an internal temperature of 45 degrees Fahrenheit or below or at an internal temperature of 140 degrees Fahrenheit or above during display and service, except that rare roast beef shall be held for service at a temperature of at least 130 degrees Fahrenheit.

(b)

Milk and cream dispensing.

(1)

Milk and milk products for drinking purposes shall be provided to the consumer in an unopened, commercially filled package or drawn from a commercially filled container stored in a mechanically refrigerated bulk milk dispenser. Where a bulk dispenser for milk and milk products is not available and portions of less than one-half pint are required for mixed drinks, cereal or dessert service, milk and milk products may be poured from a commercially filled container of not more than one-half-gallon capacity.

(2)

Cream or half-and-half shall be provided in an individual service container, protected pour-type pitcher or drawn from a refrigerated dispenser designed for such service.

(c)

Nondairy product dispensing. Nondairy creaming or whitening agents shall be provided in an individual service container, protected pour-type pitcher or drawn from a refrigerated dispenser designed for such service.

(d)

Condiment dispensing.

(1)

Condiments, seasonings and dressings for self-service use shall be provided in individual packages, from dispensers or from containers protected in accordance with subsection (h) of this section.

(2)

Condiments provided for table or counter service shall be individually portioned, except that catsup or other sauces may be served in the original container or pour-type dispenser. Sugar for consumer use shall be provided in individual packages or in pour-type dispensers.

(e)

Ice dispensing. Ice for consumer use shall be dispensed only by employees with scoops, tongs or other ice-dispensing utensils or through automatic self-service, ice-dispensing equipment. Ice-dispensing utensils shall be stored on a clean surface or in the ice with the dispensing utensil's handle extended out of the ice. Between uses, ice transfer receptacles shall be stored in a way that protects them from contamination. Ice storage bins shall be drained through an air gap.

(f)

Dispensing utensils. To avoid unnecessary manual contact with food, suitable dispensing utensils shall be used by employees or provided to consumers who serve themselves. Between uses during service, dispensing utensils shall be:

(1)

Stored in the food with the dispensing utensil handle extended out of the food;

(2)

Stored clean and dry;

(3)

Stored in running water; or

(4)

Stored either in a running water dipper well or clean and dry in the case of dispensing utensils and malt collars used in preparing frozen desserts.

(g)

Re-service. Once served to a consumer, portions of leftover food shall not be served again, except that packaged food, other than potentially hazardous food, that is still packaged and is still in sound condition may be re-served.

(h)

Display equipment. Food on display shall be protected from consumer contamination by the use of packaging or by the use of easily cleanable counter, serving line or salad bar protector devices, display cases or by other effective means. Enough hot or cold food facilities shall be available to maintain the required temperature of potentially hazardous food on display.

(i)

Reuse of tableware. Reuse of soiled tableware by self-service consumers returning to the service area for additional food is prohibited. Beverage cups and glasses are exempt from this subsection.

(Code 1970, § 11-58; Ord. No. 80-24, §§ 2.17—2.25, 9-23-80)