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I <br />Meat Marketes <br />1. Running hot and cold water to a suitable <br />sink. <br />2. All meat grinders, slicers,, etc., must be <br />of a type that the grinding unit and work- <br />ing parts may be easily removed to facilitate <br />cleaning. <br />3. Adequate rotrigerator boxes, cases, etc., to <br />keep all fresh meats at a temperature of 500 F. <br />or less at all times, all refriLerator boxes <br />shall be provided with accurate thermometers <br />and all walk -in boxes shall have an electric <br />light installed in 1pox. <br />Fish Marketes <br />1, All iced fish and shell fish stored in wooden <br />boxes or barrels shall be kept or stored in such <br />a wanner so as not to cause a nuisance.. <br />Fr <br />2. Refrigeration) Al fish shall be kept properly <br />chilled or refrigerated at all times. <br />30 Protection of fish when displayed for sales All <br />fish and shell fish displayed for sale shall be <br />kept within oloseds refrigerated display cases so <br />as to prevent unwarranted human handling and con- <br />tamination by dust, dirt, and flies. <br />4. Ventilationf All fish cleaning equipment shall be <br />provided with a metal hood suspended over tables, <br />sinks* ate., and properly connected with a venti- <br />lating flue extending above the roof. <br />5. Hot water and deodorentse An adequate supply of <br />running hot water at a temperature of 1800F, shall <br />be provided and all equipment, garbage containers, <br />ete.o shall be thoroughly weshed from time to time <br />Page 29 <br />Hot & Cold Water <br />Grinders, Slicers, Sto. <br />Refrigeration <br />Storage <br />Refrigeration " <br />Must be Displayed in <br />Closed, Refrigerated <br />Display Oases. <br />Ventilation <br />:lot ?'toter and Deodorant <br />