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http://www.stpaul.gov/code/lc331.html (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. Ice intended for human consumption shall not be used for cooling stored food, food containers or food utensils. (6) Bulk foods such as, but not limited to, cooking oil, legumes, tubers, grains, syrup, salt, sugar or flour and related derivative products, once opened shall be stored in a reasonably vermin-proof container (plastic containers are allowed) identifying the food by common name. The identification shall be placed on the side of the container in English and any other language commonly used by the employees of the establishment. (h) Ice. All ice shall be manufactured only from potable water which has been obtained from a safe water supply. Ice shall be handled and transported in single-service containers or utensils which have been sanitized. Bucket, scoops and ice containers, unless they are single-service articles, shall be made of a smooth, impervious material, designed to facilitate cleaning, and kept clean at all times. Canvas containers shall not be used. If ice-crushers are used, they shall be easily cleanable, maintained in a clean and sanitized condition, and covered when not in use. Ice for consumer use shall be dispensed with approved scoops or tongs from a properly protected storage device, or through automatic single-service ice dispensing equipment, or be prepackaged and portion controlled. Ice dispensing utensils shall be stored on a clean surface or in the ice with the handle extended out of the ice or suspended from a hook or bracket in such a way that the utensil is protected from contamination. Between uses, ice transfer receptacles shall be stored in a way that protects them from contamination. (C.F. No. 93-1755, ~ to, 12-9-93) Sec. 331.10. Sanitary facilities and controls. (a) Water supplies. Potable water adequate for the needs of the food establishment shall be provided at all times. All water shall be drawn from the public community water supply system when available. When the public community water supply system is not available, a public noncommunity water supply located on the premises may be used if the operation, location and construction are in accordance with the rules of the Minnesota Department of Health pertaining to public water supply and well water. (b) Plumbing. Plumbing shall be sized, installed and maintained to carry adequate quantities of water to required locations throughout the establishment, prevent contamination of water supply, and convey sewage and liquid wastes adequately from the establishment to the sewage system so that it does not constitute a source of contamination of food, utensils or equipment, or create an unsanitary condition or nuisance. Food service equipment such as refrigerators, ice makers, ice bins and steam tables shall not be directly connected to the sewer. All new plumbing and all plumbing reconstructed or replaced after adoption of this chapter shall be designed, constructed and installed in conformity with the Minnesota Plumbing Code. (c) Handwashing facilities. (1) Every food establishment, other than food vehicles handling only prepackaged food or which transport meat in the manner provided by state law or regulation, shall be provided with adequate, conveniently located and approved handwashing facilities. Handwashing facilities shall be accessible to employees at all times in all areas where food is prepared or served, where utensils and equipment are cleaned or sanitized, in or immediately adjacent to toilet rooms, or in other areas as may be designated by the office. Sinks used for food preparation or for washing equipment or utensils shall not be used for handwashing. (2) Each handwashing sink shall be provided with hot and cold running water tempered by means of a mixing valve or combination faucet. All faucets shall be operational. Any self-closing, slow-closing, or 15 001 6/28/99 2:52 PM