0434 - Laserfiche WebLink

Home Browse Search

11 ! , any equipment, clothing, and utensils which by reason of dirt, filth, extraneous matter, insects, corrosion, open seams, or chipped or cracked surfaces is unfit for use. The health authority may place a tag to indicate the embargo or the condemnation upon such food, utensi Is, equipment, or clothing. No person shall remove such tag, except under the direction of the health authority. b. Transport or Sale, Unhealthful Food Prohibited. No person shall transport within or into the City of New Brighton, sell, or offer for sale, or hold in attempt to sell in the City of New Brighton any food which is not _.--~--wholesome or which is adulterated.,. The presence of unwholesome or adulterated food in any food establishment and not in a garbage can or garbage receptable shall be prima facie evidence of the intended sale thereof as foodi provided, that returned or damaged food may be kept in an area which is segregated and identified for such purpose. SECTION 10-10. Itinerant Food Establishments. Itinerant food establishments shall comply with all the applicable provisio~s of this ordinance, and shall be constructed and operated in an approved manner, provided, that specific requirements for physical facilities may be waived by the health authority when suitable substitutes, which, in his opinion, will not result in an imminent health hazard, have been provided. The health authority may prohibit the sale of certain potentially hazardous foods to assure the service of wholesome food. Before commencing operations of any kind, the licensee hereunder shall notify the health authority that such food establishment is ready for final inspection, and the health authority shall immediately make an inspection and issue a report thereon, and no itinerant food establishment shall commence operations until the requirements of this ordinance have been met in accordance with the health authority's final inspection report. SECTION 10-11. Food Sources a. Sources of Food - General. All food in all food establish- ments shall be clean, wholesome, free from spoilage, adulteration, ~d misbranding, and shall be prepared, processed, handled, packaged, transported, and stored so as to be protected from contamination and spoilage and shall be safe for human consumption. No.home-prepared foods shall be kept or used in any food establishment except tha t : 1. potluck dinner and similar type gatherings, wherein the food is consumed by that group and not sold, may use home prepared foods including potentially hazardous foodi