(a) Regulation. All food and drink shall be clean, wholesome, free from spoilage and so prepared as to be safe for human consumption. All milk, fluid milk products, ice cream and other frozen desserts served shall be from approved sources. Milk and fluid milk products shall be served in the individual original containers in which they were received from the distributor or from a bulk container equipped with a dispensing device approved by the state department of health. This requirement shall not apply to cream or milk to be used in milk shakes, which may be poured from the original container not exceeding a quart in size or from a dispenser approved for such service by the state department of health. All oysters, other shellfish and crab meat shall be from approved sources, and shall be kept until used in the container in which they were placed at the processing plant.
(b) Satisfactory compliance.
(1) All food and drink are clean, wholesome, free from spoilage and so prepared as to be safe for human consumption. The term “food and drink” shall include condiments, dressings and sauces. Food produced, kept or handled in violation of Maryland food laws shall be considered unwholesome.
a. Sliced, boned, hashed or other cooked meats are kept at room temperature for not more than one hour. Cooked foods are not handled after dressing poultry without first thoroughly washing hands and equipment.
b. Sandwiches containing filler which requires refrigeration are prepared just before use or such sandwiches are kept refrigerated until consumed.
c. Hollandaise sauce, since it cannot be satisfactorily refrigerated, is not used for more than two hours after preparation.
d. All spoiled fruits, vegetables or other foods, refrozen food, frozen perishable foods kept thawed at room temperature, swelled, rusty or leaky canned foods or foods exposed to fire, smoke or water damage are all promptly destroyed.
e. Fresh fruits and vegetables are thoroughly washed before use.
f. All foods exposed to sewage and other drainage or to rodent and insect excretions or to depredation by any animals and foods containing insects in any stage, hairs or other filth are promptly destroyed.
g. To avoid the danger of botulism, home-canned nonacid foods are not used or are boiled for a period of at least ten minutes.
h. All pork and pork products are cooked until done and all signs of redness have disappeared or have been previously treated by an approved process to destroy trichinae.
(2) All milk, fluid milk products, ice cream and frozen desserts served are from sources approved by the deputy state health officer.
(3) All milk and fluid milk products, except milk or cream for coffee or milk shakes, are served in the individual original container in which they were received from the distributor or from a bulk container equipped with a dispensing device approved by the state department of health. In the case of cream or milk for milk shakes, the use of quart bottles is authorized provided the product is homogenized and kept under refrigeration between uses.
(4) All oysters, clams, mussels and crab meat are from a source approved by the state department of health. This shall include sources on the current list of certified dealers as issued by the U.S. Public Health Service. Shellfish and crab meat are kept in the containers in which they were placed by the processing plant until used.
(5) All bottled water served is from a source approved by and under the inspection of the state health department is produced and bottled in a sanitary manner.
(6) All ice used is from a source satisfactory to the deputy state health officer and is stored and handled in such manner as to prevent contamination. Water used to wash ice shall comply with safety standards. Ice-making machines are kept clean.