The temperature of time/temperature controlled for safety (TCS) food shall be 41°F (5°C) or below or 135°F (57°C) or above at all times, except as otherwise provided in subsection 20-204(g) of this Code.
(Code 1968, § 19-603; Ord. No. 83-744, § 2, 5-17-83; Ord. No. 99-1346, § 3, 12-15-99; Ord. No. 07-1051, §§ 3, 6(Exh. B), 9-12-07; Ord. No. 2015-1202, § 94, 12-2-2015)
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