Las Vegas City Ordinances, March 31, 1933 to October 25, 1950, lvc000014-140

(16) HANDLING. After sterilization no container or other milk or milk product utensil shall be handled in such manner as to permit any part of the person or clothing to come in contact with any surface with which milk or milk pro­ducts come in contact. (17) MILKING. UDDERS AND TEATS. The udders and teats of all milking cows shall be clean at the time of milking. (18) FLANKS. The flanks of all milking cows shall be kept free from visible dirt at the time of milking. (19) MILKERS' HANDS. Milkers' hands shall be clean, rinsed with a disinfectant, and dried with a clean towel immediately before milking. Should the milking operation be interrupted, the milkers' hands must be redisinfected. Wet hand milking os prohibited. Convenient facilities shall be provided for the washing of milkers' hands. (20) CLEAN CLOTHING: Milkers and Milk handlers shall wear clean outer garmets while working. (21) MILK STOOLS* Milk stools shall be kept clean. (22) REMOVAL OF MILK. Each pail of milk shall be removed immediately to the milk house or straining room. No milk shall be strained in the dairy barn. (23) COOLING. Milk must be cooled within one hour after milking to 50 degrees Fahrenheit or less and maintained at or below the temperature until delivery. (24) BOTTLING AND CAPPING. Capping shall be done by machine. Caps shall be purchased in sanitary tubes and kept therein in a clean place until used. (b) CERTIFIED RAW MILK. Certified milk is milk which conforms with the requirements of the American Association of Medical Milk Commissioners in force at the time of production and is produced under the supervision of the City Board of Health or the City health officer. (c) GRACE A. RAW MILK, is milk the average bacterial count of which at the time of delivery to consumer does not exceed 100,000 bacteria per cubic centi­meter, as determined by any standard method of counting approved by the American Association of Agricultural Chemists, or the average reduction time of which is not less than seven and one-half hours (7½) and which is produced from healthy animals as herein provided, and from dairies that conform to Paragraph (a) and sub-paragraphs 7 to 24 above. (d) GRACE A PASTEURIZED MILK is a raw milk which has been pasteurized by heating to a temperature of 142 degrees F. the temperature and time being auto­matically recorded by a device approved by the State Sanitary Inspector for a period of thirty minutes and then cooled to a temperature of 50 decrees F. or lower, and the average bacterial count of which at the time of delivery to the pasteurizing plant does not exceed 200,000 bacteria per cubic centimeter, or the average reducing time of which is not less than five and three-fourths (5-3/4) hours, and the average bacteria count of which at no time after pasteurizing until delivery to the consumer does not exceed 50,000 bacteria per cubic centimeter or the average reduction time of which is not less than eight (8) hours. (e) CREAM is that portion of milk, rich in milk fat which rises to the surface when standing, or is removed by centrifugal force by mechanical means. It shall contain not less than twenty-two (22) percent fat. Grade A raw cream or Grade A pasteurized cream shall conform to all standard of Grade A raw milk or Grade A pas­teurized milk, except that the bacterial count may be three times the maximum set for Grade A pasteurized milk. (f) BUTTERMILK is the product which remains when butter is removed from milk or cream in the process of churning or it may be cultured skim milk, and shall contain by weight not less than eight (8) per cent of milk solids. (g) SKIMMED MILK is milk from which all or a portion of the milk fat has been removed and which by weight in the non-fatty portion thereof contains not less than eight and eight-tenths (8.8) per cent of milk solids. (G-a) ICE CREAM shall comply with standards set by State of Nevada. (h) The Board of City Commissioners of the City of Las Vegas, Nevada may from time to time set up standards for milk products not otherwise defined in this Ordinance. Section 2. The term person imports both the singular and the plural as the case demands, and shall include corporations, partnerships, societies, and associations. Section 3. (a) CREAM FOR MANUFACTURING PURPOSES shall be bought from the producers on a butter-fat basis as determined by the Babcock test. (b) Checks on butter-fat tests in accordance with foregoing paragraph and where called for in this Ordinance shall be made by a person desig­nated by the Las Vegas City Milk Ordinance Committee, at any time required. Also checks on butter fat tests made on milk when bought on a butter fat basis shall come under this regulation. (c) It shall be unlawful to serve milk in any hote, boarding house, restaurant, lunch counter, or other place of public entertainment, except in the original bottle, the cap of which shall be removed in the presence of patron, provided, however, that this provision shall not apply to cream so served. (d) SMALL INDIVIDUAL GLASS CONTAINERS not to exceed one quart in capacity, shall be required for all market milk or skim milk used at fountains or other places for the purpose of the sale of mixed drinks, provided, however, that this provision shall not be construed to prohibit the use of the entire contents of a bottle of market milk or skim milk so used. Section 4. It shall be unlawful to sell or deliver for consump­tion or to possess with intent to sell or deliver for consumption, (a) Milk or cream to which water or other foreign substance has been added; (b) Milk or cream which fails to measure up to the standard as herein provided; (c) Milk or cream which has been produced, stored, handled or trans­ported by or in any unclean or unsanitary manner; (d) Milk or cream handled by any person suffering from any infectious, contagious or communicable disease, the absence of such infection to be determined by cultures of physical examination by the Board of Health of City of Las Vegas. (e) Milk or cream that has been transferred from one can, bottle or other receptacle to another, on any street, alley or thoroughfare, or upon a dairy wagon, or any place in the City of Las Vegas other than the dairy plant used exclus­ively for the purpose of preparing said milk and cream for sale. (f) Milk or cream, the retail or final container of which does not bear a plain and conspicuous statement showing the kind or grade as herein defined, and the name of the person producing it.