Foods, beverages and ingredients offered for
sale through vending machines shall be:
A.
Manufactured, processed and prepared in commissaries
or establishments meeting the requirements of local ordinances, as
well as state and federal law or regulation.
B.
Wholesome and free from spoilage, contamination and
adulteration.
C.
Stored or packaged in clean, protective containers
and shall be handled, transported and vended in a sanitary manner.
Wet storage of packaged products is prohibited.
D.
If readily perishable, dispensed to the consumer in
the individual original container or wrapper into which it was placed
at the commissary or at the manufacturer's or processor's plant, or
such products shall be dispensed into single-service containers.
In those vending machines dispensing readily
perishable foods, beverages or ingredients in bulk, the bulk supplies
of such foods, beverages or ingredients shall be transferred only
to a bulk vending machine container and appurtenances which are clean
and have been subjected to an approved bactericidal process.
[Amended 2-25-2008 by Ord. No. BH:3-2008]
A.
Readily perishable foods or ingredients in vending machines shall
be maintained at a temperature not higher than 45° F. or a temperature
not lower than 140° F., whichever is applicable. Vending machines
dispensing readily perishable foods shall be provided with controls
which ensure the maintenance of the temperature as required herein
at all times, except the actual time required to fill or otherwise
replenish a machine and for a maximum recovery period of 30 minutes
following completion of filling or replenishing operations. In vending
machines in which both heating and cooling are accomplished, the heating
cycle from 45° F. to 140° F. food temperature or the cooling
cycle from 140° F. to 45° F. food temperature shall not exceed
one hour. The total accumulated time perishable foods may be between
45° F. to 140° F. shall not exceed two hours.
B.
Vending machines dispensing readily perishable foods shall be equipped
with controls which render a machine inoperative until serviced by
an operator in the event of power failure or other conditions which
permits the food to attain a temperature above 45° F. to below
140° F., whichever is applicable. Vending machines dispensing
readily perishable food shall be provided with a thermometer, which
indicates the air temperature of the food storage compartment within
an accuracy of ±2° F.
A.
Milk and fluid milk products and milk and milk products
added to other foods or beverages offered for sale through vending
machines shall be dispensed only in individual, original containers
or from bulk containers into which such product was placed at the
milk plant.
B.
All multiuse parts of any bulk milk vending machine
which come into direct contact with the milk or milk product shall
be effectively cleaned and bactericidally treated at the milk plant,
provided that single-service dispensing tubes which receive bactericidal
treatment at the fabricating plant and which are individually packaged
in such a manner as to preclude contamination may be exempted from
this provision. The can or other bulk milk container shall be filled
only at the milk plant and shall be sealed with two seals in such
a manner as to make it impossible to withdraw any part of its contents
without breaking one seal and impractical to introduce any substance
without breaking the other seal. The delivery tube and any milk contact
parts of the dispensing device shall be attached at the milk plant
and shall be protected by a moistureproof covering or housed in a
compartment with a moisturetight closure which shall not be removed
until after the container is placed in the refrigerator compartment
of the vending machine.
A.
With the exception of product contact surfaces of bulk milk vending machines for which separate provisions for cleaning and bactericidal treatment are specified in § 678-7B above, all multiuse containers or parts of vending machines which come into direct contact with readily perishable foods, beverages or ingredients shall be removed from the machine daily and shall be thoroughly cleaned and effectively subjected to an approved bacterial process at the commissary or other approved facility, provided that the requirement for daily cleaning and bactericidal treatments may be waived for those contact surfaces which are maintained at all times at a temperature of not higher than 45° F. or at a temperature of not lower than 140° F., whichever is applicable. Such parts shall, after cleaning and bactericidal treatment, be protected from contamination.
[Amended 2-25-2008 by Ord. No. BH:3-2008]
B.
All parts of vending machines which come into direct
contact with other than readily perishable foods shall be thoroughly
cleaned and subjected to bactericidal treatment by methods approved
by the health authority. The frequency of such cleaning and bactericidal
treatment shall be established by the health authority based upon
the type of product being dispensed. A record of such cleaning and
bactericidal treatment operations shall be maintained by the operator
in each machine and shall be current for at least the past 30 days.
All single-service articles which receive food
or beverage from vending machines shall be purchased in sanitary cartons
or packages which protect the contents from contamination and shall
be stored in a clean, dry place until used and shall be handled in
a sanitary manner. Such articles shall be stored in the original carton
or package in which they were placed at the point of manufacture until
introduced into the magazine or dispenser of the vending machine.
Single-service articles shall be protected from manual contact, dust,
insects, rodents and other contamination.
