§ 11.13.7. Temperature requirements.

Latest version.

All potentially hazardous foods shall be maintained at or below 41 degrees Fahrenheit or at or above 140 degrees Fahrenheit at all times, including transportation of food from the permitted food facility to the catering function. (Ord. No. 1080, § 4, Exh. A.)

                    
                        var val = document.getElementById('citecontent').innerHTML;
                        art.dialog.defaults.title = window.location.href;
                        art.dialog.data('cite', val);
                        art.dialog.data('homeDemoPath', '/Scripts/plus/artDialog/');
                        art.dialog.open('/Scripts/plus/artDialog/citeiframe.html');