§ 111.167. Food.

A.

Wholesome and Approved Source.

1.

Food shall be wholesome, in sound condition, free from spoilage, filth or other contamination and shall be safe for human consumption. Any food condemned and/or considered unwholesome shall not be offered for sale.

2.

Food shall be obtained from sources that comply with all laws relating to food and food products.

3.

The use of or sale of canned food in hermetically sealed containers that were not prepared in an approved and licensed processing establishment is prohibited.

4.

Milk and milk products used or served, shall be pasteurized and meet the standards contained in rules adopted under Revised Code § 3707.372 as may be amended and shall be from sources licensed under Revised Code § 3707.374 as may be amended. Dry milk and dry milk products shall be made from pasteurized milk and milk products.

5.

Only clean, whole eggs, with shells intact and without cracks or checks, pasteurized liquid frozen or dry egg products and hard-boiled peeled eggs, commercially prepared and packaged, may be used.

6.

Only government inspected and approved meat shall be used or offered for sale in a food establishment. Any animal carcass, such as but not limited to deer, that is stored at a food establishment and is not government inspected, shall be stored in a separate location from meat that is offered for sale and shall be labeled "not for sale."

7.

Food prepared in any unlicensed location, such as but not limited to uninspected private homes, shall not be used or offered for sale in a food establishment.

B.

Properly Labeled.

1.

All shellfish, including but not limited to, oysters, clams and mussels, shall be packaged in non-returnable containers identified with the name and address of the original processor or packer. All shellfish, if shucked, shall be kept in the original containers in which they were received until used. Each original container of unshucked shellfish shall be identified by an attached tag which shall be retained for a period of ninety days. The tag must state the name and address of the original shellfish processor, the kind and quantity of shellfish, and the certification number issued by the state or foreign shellfish control agency, whichever is applicable.

2.

Bulk food such as cooking oil, syrup, salt or flour not stored in the product container or package in which it was obtained, shall be stored in a container identifying the food by its common name.

(Ord. 515-1997)