[1987 Revision]
No person shall manufacture, produce, pack, possess, sell, offer for sale, deliver or give away any food which contains microorganisms in excess of any of the following standards:
a. 
More than a total bacteria plate count of 100,000 microorganisms per gram.
b. 
More than 100 per gram of coliform organisms.
c. 
More than zero fecal coliform per gram.
d. 
More than zero pathogenic microorganisms per gram.
e. 
More than 100 per gram of coagulase positive staphylococcus organisms.
[1987 Revision]
Mop sinks shall be provided in all new establishments, effective from the date of passage of this chapter, establishments which undergo substantial alterations or if a change of license occurs. This sink shall be separate from a handwashing sink or dishwashing sink. All mop sinks shall be equipped with an antisiphon faucet.
[1]
Editor’s Note: Former Subsection BH:3-4.3, Food Course, adopted 1987 Revision, as amended, was repealed 2-11-2016 by Ord. No. BH:97.
[1987 Revision]
Ground beef shall contain no more than 30% fat by either the extraction method or other method recognized by Standard Methods, Current Edition.
[1987 Revision]
a. 
All establishments covered by this section shall be required to obtain the services of a state-licensed and/or state-registered pest control expert at least once a month to ensure against the existence of rodents, insects and other vermin, except that any establishment selling or otherwise dispensing only prepackaged foods shall be required to obtain such services once every three months or more frequently as may be deemed necessary by the Health Officer or Registered Environmental Health Specialist.
[Ord. #BH:97, 2-11-2016, amended]
b. 
Only such state-licensed and/or state-registered extermination experts shall be allowed to treat food establishments.
c. 
No aerosol cans of insecticides or rodent poison shall be used by owners of the establishments themselves within the area of said establishment.
[1987 Revision]
a. 
Facilities Required. Every retail food establishment shall have at least one toilet facility within the establishment for customers.[1]
[1]
Editor’s Note: Former Subsections BH:3-4.7, Wholesale Food Establishments, and BH:3-4.8, Retail Food Licenses, adopted 1987 Revision, which immediately followed, were repealed 2-11-2016 by Ord. No. BH:97.