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<br />http://www.stpaul.gov/code/lc331.html <br /> <br />Sec. 331.08. Food protection. <br /> <br />(a) General. Food shall be protected from potential contamination including dusts, insects, rodents and <br />other vennin; unclean equipment, work surfaces, utensils and facilities; unnecessary or improper <br />handling; coughs and sneezes; flooding, drainage and overhead leakage or drippage; and utensils or <br />equipment which have not been sanitized. Adequate and approved protection of all food shall be <br />provided after delivery and while being stored, prepared, displayed, served or sold in food <br />establishments or while being transported. <br /> <br />(b) Emergency occurrences. In the event of a fire, flood, power outage, or similar events that might <br />result in the contamination of food, or that might prevent potentially hazardous food from being held at <br />required temperatures, the licensee shall immediately contact the office. Upon receiving notice of this <br />occurrence, the office may take whatever action that it deems necessary to protect the public health. <br /> <br />(c) Temperature maintenance. <br /> <br />(1) The internal temperature of all potentially hazardous foods shall be maintained at forty (40) degrees <br />Fahrenheit (four (4) degrees Centigrade) or below, or one hundred fifty (150) degrees Fahrenheit <br />(sixty-six (66) degrees Centigrade) or above, except during immediate preparation. Potentially hazardous <br />foods requiring refrigeration after preparation shall be rapidly cooled to an internal temperature of forty <br />(40) degrees Fahrenheit (four (4) degrees Centigrade) or below within four (4) hours after removal from <br />the heating or hot holding device. Potentially hazardous frozen foods shall be stored at an internal <br />temperature of zero (0) degrees Fahrenheit (minus eighteen (18) degrees Centigrade) or below. <br /> <br />(2) Adequate, properly designed and conveniently located mechanical refrigeration or hot food storage <br />units shall be provided to ensure the maintenance of potentially hazardous food at required temperatures. <br />Each unit shall be provided with a numerically scaled temperature indicating device accurate to plus or <br />minus three (3) degrees Fahrenheit (plus or minus two (2) degrees Centigrade) located to measure the air <br />temperature in the warmest part of the refrigeration unit or coldest part of the hot food storage unit. <br />Temperature indicating devices shall be securely fastened and located to be easily readable. Where it is <br />impractical to install fixed temperature indicating devices on equipment such as, but not limited to, cold <br />table tops, steam tables, processing lines, kettles, heat lamps or portable transport carriers, a product <br />thennometer, accurate to plus or minus two (2) degrees Fahrenheit (plus or minus one (1) degree <br />Centigrade) shall be maintained and used to check internal food temperatures. <br /> <br />(3) Potentially hazardous frozen foods shall be thawed in one (1) ofthe following methods: <br /> <br />a. In a mechanically refrigerated unit at a temperature not to exceed forty (40) degrees Fahrenheit (four <br />(4) degrees Centigrade); or <br /> <br />b. Under potable running water at a temperature of seventy (70) degrees Fahrenheit (twenty-one (21) <br />degrees Centigrade) or below, with sufficient water velocity to agitate and float off loose food particles <br />in the overflow, and allowing the water to discharge directly to the drain; or <br /> <br />c. In a microwave oven only when the food will be immediately transferred to conventional cooking <br />facilities as part of a continuous cooking process, or when the entire, uninterrupted cooking process <br />takes place in the microwave oven; or <br /> <br />d. As part of the conventional cooking process. <br /> <br />(4) Poultry, poultry stuffing, stuffed meats and stuffings containing meat shall be cooked to heat all parts <br />of the food to at least one hundred sixty-five (165) degrees Fahrenheit (seventy-four (74) degrees <br />Centigrade) with no interruption of the cooking process. <br /> <br />(5) Pork and any food containing pork must be cooked to heat all parts of the food to at least one <br />hundred fifty (150) degrees Fahrenheit (sixty-six (66) degrees Centigrade), or if cooked in a microwave <br />oven, to at least one hundred seventy (170) degrees Fahrenheit (seventy-seven (77) degrees Centigrade). <br /> <br />120f31 <br /> <br />6/28/992:52 PM <br />