(a) Caterers when engaged in direct sales catering must hold potentially hazardous foods at or below 41 degrees Fahrenheit or at or above 135 degrees Fahrenheit, except during preparation or cooking or transportation for a period of less than 30 minutes. (HSC section 113996(a).)
(b) Caterers when engaged in direct-sales catering must use portable mechanical refrigeration equipment as defined in HSC 113885 at the food service site, to maintain required cold-holding temperatures for potentially hazardous foods. Reliance on ice, portable cooling blocks, or ice chests or coolers to hold potentially hazardous foods is prohibited.
(c) All potentially hazardous foods that were not cold-held at or below 41 degrees Fahrenheit during the entire time the caterer was at the host facility must be discarded by the caterer when food service ends for that day.
(d) Caterers when engaged in direct-sales catering outdoors shall provide overhead protection and full enclosure for food preparation, food display and food storage areas at the food service site, except where prohibited by local building or fire codes. (HSC 113984(b) and (e); HSC 114341(b) and (c).)
(e) Caterers when engaged in direct-sales catering must have an adequate number of portable auxiliary sink carts exclusively for hand washing within the food preparation area at the food service site. The auxiliary sink cart or carts must meet the requirements for warm water and handwashing supplies set out in HSC sections 113953(c) and 113953.2.