§ 260.040. Storage, Preparation, Etc., Of Food.

A. 

All food while being stored, prepared, displayed, or sold at retail food establishments, or during transportation between such establishments, shall be protected from contamination. All perishable food shall be stored at such temperatures as will protect against spoilage. All potentially hazardous food shall be maintained at safe temperatures [forty-five degrees Fahrenheit (45° F.) or below, or one hundred forty degrees Fahrenheit (140° F.) or above]. Shellfish shall be stored at forty degrees Fahrenheit (40° F.) or below. Frozen foods shall be stored at ten degrees Fahrenheit (10° F.) or below. Frozen foods shall not be refrozen after thawing. Frozen food, such as poultry, shall not be thawed for retail sale without being properly identified.

B. 

Dairy products, frozen foods and meats shall not be loaded above the danger line, freeze line, glass or mark on display cases or in such a manner as to in any way block the circulation of cold air.

R.O. 1996 § 260.040; CC 1968 § 9-4; Ord. No. 1042 § B, 8-20-1979