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<br />shall be provided only in closed dispensers or in individual <br /> <br />packages. All food shall be handled in a sanitary manner. <br /> <br />(B) Every food establishment that deals in hind, front, <br /> <br />halves or whole animal carcasses or other primal cuts commonly <br /> <br />known to the trade as "butcher's meat" shall have a walk-in <br /> <br />refrigerator of sufficient capacity to hang or store such mea.t <br /> <br />.as to assure circulation of~cold air around such meat, but in no <br /> <br />case shall such refrigerator be less than 40 square feet inside <br /> <br />measurement. Such lefrigerator shall have a full length walk-in <br /> <br />door, a minimum inside clearance of six feet and shall maintain <br /> <br />a temperature of 400F. or less. Such meats, except when being <br /> <br />cut and processed, shall be kept in such walk-in refrigerator. <br /> <br />Such walk-in refrigerator may be used for the storage of other <br /> <br />food if such food does not contaminate fresh meat or come in <br /> <br />contact with fresh meat surfaces. <br /> <br />(C) Such other food establishments which sell fresh <br /> <br />meats, fish, and poultry may do so without providing and installin <br /> <br />a walk-in refrigerator only when such fresh meats are obtained <br /> <br />from a Roseville approved source of supp~y in an original package <br /> <br />or carton bearing the stamp of inspection of the United States <br /> <br />Department of Agriculture or the supplier's name and address, <br /> <br />and such meats are received and sold in consumer size cuts or <br /> <br />packages without the addition of any substance thereto; are <br /> <br />stored or displayed in refrigerated display cases or reach-in <br /> <br />refrigerators which maintain such meat at a temperature of <br /> <br />400F. or lower. <br /> <br />-17- <br />