B.
Establishments shall comply with § 87-23B and C, except that food or drink may be stored in direct contact with chipped or crushed ice when the following conditions exist:
(1)
Drains are provided which prevent the accumulation of
water in the storage compartment.
(2)
The cap, top, crown or pouring lip of food containers
are not submerged in the ice.
(3)
Waste water from the storage facility is disposed of
so as not to created a nuisance or any sanitation problems.
(4)
The ice and storage facility are kept clean at all times.
(5)
Potentially hazardous foods, prior to icing, have an
internal temperature of not more than 45º and are kept properly iced
at all times.
(6)
The food or container is of such type that no health
hazard may result.
C.
Only persons directly employed in the retail food establishment
shall be permitted to handle unpackaged food intended or sale to the public.
Display cases shall be so designed and arranged to prevent handling of such
food by the public. This subsection does not apply to produce or another product
which is adequately packaged, wrapped or protected for display and self-service
by the customer.
D.
No food may be wrapped in newspapers or previously used
wrapping paper.
E.
The evisceration, skinning, dressing or other operation
(except the cutting, slicing or grinding or meat or poultry to facilitate
its use, handling or sale) is prohibited in sales rooms.
F.
Perishable goods shall be stored at temperatures that
protect against spoilage. Potentially hazardous food shall be maintained at
safe temperatures.
G.
Meat, poultry, fish and other food requiring no further
heat treatment before eating may not be placed directly on a scale unless
the food is placed in a single-service container or on wrapping paper which
is only used one time.
A.
Foods shall be stored in each cold storage facility or
refrigerator to permit the free circulation of cold air and to prevent contamination,
except that food already at or below 45º F. may be placed in display
cases without regard to air circulation, provided that the case is capable
of maintaining this product temperature.
B.
To promote rapid cooling, potentially hazardous foods
shall be stored in the refrigerator in shallow containers or by other approved
means that will insure the cooling or the total mass to a temperature of 45º
F. or less within two hours, unless otherwise specified by the Department.
A.
Frozen food shall be kept at temperatures to remain frozen.
B.
Frozen products shall be moved into frozen storage immediately
upon delivery.
C.
Frozen food products may not be loaded above the load
limit line on display cases or block the circulation of cold air.
D.
A freezer case found to be overloaded or containing thawed
or partially thawed foods shall subject the food products therein contained
to condemnation and destruction.
E.
Food products shall be rotated so produce first in the
display case or storage areas is the first product to be sold.
F.
Frozen food products shall have the date of processing
stamped or printed upon each package or container. This requirement may be
met by calendar or code dating.
G.
Frozen foods, once thawed, may not be refrozen.
