(a) Potentially Hazardous Food; Temperature Requirements.
(1) Potentially hazardous foods shall be kept at an internal temperature of forty-five degrees Fahrenheit (7.2 degrees Centigrade) or below, or at an internal temperature of 140 degrees Fahrenheit (sixty degrees Centigrade) or above during storage, display and transportation.
(2) Potentially hazardous foods requiring cooking shall be cooked to heat all parts of the food to a temperature of at least 140 degrees Fahrenheit (sixty degrees Centigrade).
(3) Foods shall be rapidly cooled to an internal temperature of forty- five degrees Fahrenheit (7.2 degrees Centigrade) utilizing such methods as shallow pans, agitation, quick chilling or water circulation external to the food container so that the cooling period shall not exceed four hours.
(4) Potentially hazardous foods that have been cooked and then refrigerated shall be reheated rapidly to 165 degrees Fahrenheit (73.8 degrees Centigrade) or higher throughout before being placed in a hot food storage facility. Steam tables, bainmaries, warmers and similar hot food holding facilities are prohibited for the rapid reheating of potentially hazardous foods.
(5) Ice intended for human consumption shall not be used as a medium for cooling stored food, food containers or food utensils; except that such ice may be used for cooling tubes conveying beverages or beverage ingredients to a dispenser head.
(b) Facilities for Hot and Cold Storage. Adequate and conveniently located refrigeration facilities or effectively insulated facilities shall be provided to assure maintenance of potentially hazardous foods at the required temperature during storage, transportation, display and serving.
(c) Thermometers.
(1) Each refrigerated facility, excluding freezers, storing potentially hazardous food, shall be provided with a numerically scaled indicating thermometer, accurate to +3 degrees Fahrenheit (+1.7 degrees Centigrade), located to measure the air temperature in the warmest part of the facility and located to be easily readable. Recording thermometers, accurate to +3 degrees Fahrenheit (+1.7 degrees Centigrade), 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 degrees Fahrenheit (+1.7 degrees Centigrade), located to measure the air in the coolest part of the facility and located to be easily readable. Recording thermometers, accurate to +3 degrees Fahrenheit, (+1.7 degrees Centigrade), may be used in lieu of indicating thermometers. Where it is impractical to install thermometers on equipment such as bainmaries, steam tables, steam kettles, heat lamps, calrod units or insulated food transport carriers, an indicating thermometer shall be available and used to check internal food temperature.
(3) Metal stem-type numerically scaled indicating thermometers, accurate to +2 degrees Fahrenheit (+1.1 degrees Centigrade), shall be provided and used to assure the attainment and maintenance of proper internal cooking, holding or refrigeration temperature 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 forty-five degrees Fahrenheit (7.2 degrees Centigrade); or
(2) Under potable running water of a temperature of seventy degrees Fahrenheit (21.1 degrees Centigrade) or below, 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 shall be protected from potential contamination, including dust, insects, rodents, unclean equipment and utensils, unnecessary handling, coughs and sneezes, flood-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 non-absorbent. 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 provided such equipment is easily movable.
(4) Food and containers of food shall not be stored under exposed or unprotected sewer lines or water lines, except for automatic fire protection sprinkler heats that may be required by law. The storage of food in toilet rooms or vestibules is prohibited.
(5) Packaged food shall not be stored in contact with water or undrained ice.
(6) Reconstituted dry milk and milk products may be used in instant desserts and whipped products for baking purposes.
(f) Handling of Meat, Cheese and Deli Food Products.
(1) Food shall be prepared with the least possible manual contact, with suitable utensils and on surfaces that prior to use have been cleaned, rinsed and sanitized to prevent cross-contamination.
(2) Employees shall use scoops, tongs or other ice-dispensing utensils when handling ice for consumption.
(g) Storage of Dispensing Utensils.
(1) Between uses during service, dispensing utensils shall be:
A. Stored in the food with the dispensing utensil handle extended out of the food; or
B. Stored clean and dry; or
C. Stored in running water.
(2) Ice-dispensing utensils shall be stored on a clean surface or in the ice with the dispensing utensil's handle extended out of the ice. Between uses, ice transfer receptacles shall be stored in a way that protects them from contamination.
(Res. 94. Passed 6-29-88.)