(a) Potentially Hazardous Foods; Temperature Requirements.
(1) Potentially hazardous foods shall be kept at an internal temperature of 45°F or below, or at an internal temperature of 140°F or above during storage, display, and transportation.
(2) Potentially hazardous frozen foods or foods intended for sale in a frozen state shall be kept frozen and shall be stored at an air temperature of 0°F or below except for defrost cycles and brief periods of loading or unloading. Frozen foods should be displayed below or behind product food lines according to cabinet manufacturer's specifications.
(3) Potentially hazardous foods requiring cooking shall be cooked to heat all parts of the food to a temperature of at least 140°F.
(4) Potentially hazardous foods requiring refrigeration shall be rapidly cooled to an internal temperature of 45°F utilizing such methods as shallow pans, mechanical agitation, quick chilling, or water circulation external to the food container so that the cooling period does not exceed four hours.
(5) Potentially hazardous foods that have been cooked and then refrigerated shall be reheated rapidly to 165°F or higher throughout before being served or before being placed in a hot food storage facility, except that rare roast beef may be reheated to 130°F. Steam tables, bains-marie, warmers and similar hot food holding facilities not designed for rapid reheating are prohibited for the rapid reheating of potentially hazardous foods.
(6) Non-dairy creaming, whitening, or whipping agents may be reconstituted on the premises only when they do not exceed one gallon in capacity and are cooled to 45°F or below within four hours after preparation.
(b) Sufficient Facilities To Maintain Product Temperature. Enough conveniently located hot holding facilities, refrigeration facilities, or effectively insulated facilities shall be provided to assure maintenance of potentially hazardous foods at the required temperature during storage, transportation, and display.
(c) Thermometers.
(1) Each refrigerated facility, storing potentially hazardous food shall be provided with a numerically scaled indicating thermometer, accurate to ± 3°F, located to measure the air temperature in the warmest part of the facility and located to be easily readable. Recording thermometers, accurate to ± 3º F, may be used in lieu of indicating thermometers.
(2) Each hot food facility storing potentially hazardous food shall be provided with a numerically scaled indicating thermometer, accurate to ± 3°F, located to measure the air in the coolest part of the facility and located to be easily readable. Recording thermometers, accurate to ± 3°F, may be used in lieu of indicating thermometers. lf it is impractical to install thermometers on equipment such as bains-marie, steam tables, steam kettles, heat lamps, cal-rod units, or insulated food transport carriers, a metal stem-type, numerically scaled product thermometer must be available and used to check the internal food temperature.
(3) Metal stem-type, numerically scaled product thermometers, accurate to ± 2°F, shall be provided and used to assure the attainment and maintenance of proper internal cooking, holding, or refrigeration temperatures of all potentially hazardous foods.
(d) Thawing of Foods. Potentially Hazardous Foods Shall Be Thawed:
(1) In refrigerated units at a temperature not to exceed 45°F; or
(2) Under cold potable running water with sufficient water velocity to agitate and float off loose particles into the overflow; or
(3) In a microwave oven, only when the food will be immediately transferred to conventional cooking facilities as part of a continuing cooking process or when the entire uninterrupted cooking process takes place in the microwave oven; or
(4) As a part of the conventional cooking process.
(e) Storage, Preparation, Display, and Transportation.
(1) At all times, including while being stored, prepared, displayed, or transported, food except for whole unprocessed raw fruits and raw vegetables shall be protected from potential contamination, including dust, insects, rodents, unclean equipment and utensils, unnecessary handling, coughs and sneezes, hair, flooding, drainage, and overhead leakage or overhead dripping from condensation.
(2) Food, whether raw or prepared, if removed from the container or package in which it was obtained, shall be stored in a clean, covered, approved container except during necessary periods of preparation or service. Container covers shall be impervious and nonabsorbent, except that clean linens, pastry cloth, or napkins may be used for moisture retention in raising dough or lining or covering bread or roll containers. Solid cuts of meat shall be protected by being covered in storage, except that primal cuts, quarters, or sides of meat may be hung uncovered on clean. sanitized hooks if no food product is stored beneath the meat.
(3) Containers of food shall be stored a minimum of six inches above the floor in a manner that protects the food from splash and other contamination and that permits easy cleaning of the storage area, except that containers may be stored on dollies, racks, or pallets if the equipment is easily movable.
(4) Food and containers shall not be stored under exposed or unprotected sewer lines or water lines, except for automatic fire protection sprinkler heads that may be required by law. The storage and handling of food in toilet rooms or vestibules is prohibited.
(5) Food not subject to further washing or cooking before serving shall be stored in a way that protects it against cross-contamination from food requiring washing or cooking.
(6) Food, food containers, or food utensils shall not be stored in ice intended for human consumption except that the ice may be used for cooling tubes conveying beverages or beverage ingredients to a dispenser head.
(7) Packaged food shall not be stored in contact with water or undrained ice.
(8) Raw fruits and raw vegetables shall be thoroughly washed with potable water before being cut or combined with other ingredients or be otherwise processed into food products.
(9) Reconstituted dry milk and milk products may be used only in instant desserts and whipped products or for cooking and baking purposes.
(10) Uncooked liquid, frozen, or dry eggs and egg products shall be used only for cooking and baking purposes.
(11) Only pasteurized liquid, or pasteurized dry eggs shall be used for the preparation of undercooked food products.
(12) Milk and milk products shall be provided to the consumer from:
A. A commercially filled container stored in a mechanically refrigerated bulk milk dispenser; or
B. A commercially filled container of not more than one gallon capacity; or
C. An unopened, commercially filled package.
(13) Dairy creamers and non-dairy lighteners shall be provided:
A. In an individual service container;
B. ln a protected pour-type pitcher; or
C. Drawn from a refrigerated dispenser designed for such service.
(14) Condiments, seasonings, and dressing for counter service and self-service use shall be provided in individual packages, from dispensers, or from containers protected in accordance with this rule, except that ketchup and other sauces may be served in the original container or a pour-type dispenser.
(15) Food on display shall be protected from consumer contamination by the use of packaging or protected display cases or by the use of easily cleanable counter serving line food shields.
(f) Handling of Food.
(1) Each time there is a change in processing between raw beef, raw pork, raw poultry or raw seafood, or a change in procedure from raw to ready-to-eat foods, each new procedure shall begin with food-contact surfaces and utensils which are clean and have been sanitized. Salads and other ready-to-eat foods should be prepared in separate rooms or in areas that are separated by a barrier or open space from areas used for processing potentially hazardous raw meat products.
(2) Potentially hazardous foods that are in a form to be consumed without further cooking such as salads, sandwiches, and filled pastry products should be prepared from chilled-products.
(3) Employees shall use scoops, tongs, or other ice dispensing utensils when serving ice to consumers. Consumers may obtain unpackaged ice for use only through approved automatic self-service ice dispensing equipment or at locations equipped with suitable food shields and ice dispensing utensils.
(g) In-Use Storage of Dispensing Utensils.
(1) Between uses during service, dispensing utensils shall be:
A. Stored in the food with dispensing utensil's handle extended out of the food;
B. Stored clean and dry;
C. Stored in potable running water with sufficient water velocity to agitate and float-off loose particles into the overflow; or
D. Dispensing utensils and malt collars used in preparing frozen desserts shall be stored either in a potable running water dipper well, or clean and dry.
(2) Ice dispensing utensils shall be stored on a clean surface or in the ice storage bins with the dispensing utensil's handle extended out of the ice. No utensil shall be stored inside an icemaking machine unless the machine is equipped for its storage.
(3) Between uses, ice transfer receptacles shall be stored off the floor and in a manner that protects them from contamination.
(h) Food Sample Demonstrations and Food Promotions. When food sample demonstrations and food promotions are held in the food establishment, the person in charge shall ensure that such activities comply with the applicable sanitation provisions of this chapter.
(i) Bulk Food Displays.
(1) Bulk food displays shall be monitored by personnel trained in safe operating procedures.
(2) Bulk food containers shall be of food grade material with self-closing covers.
(3) Bulk food displays shall be provided with suitable attached utensils or other effective dispensing methods which protect the food from contamination.
(Res. 1-95. Passed 1-19-95.)