O-1991-1743 - Laserfiche WebLink

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e e Texas Department of Health Division of Food and Drugs Page -2..... of 35 (B) Containers of food shall be stored a minimum of six inches above the floor in the "manner that protects the food from splash and other contamination, and that permits easy cleaning of the storage area, except that: '(i) Metal ,pressurized beverage containers, packaged in cans, glass or other 'waterproof containers need when the food container is not exposed to floor moist~re; and and cased food not be elevated (ii) , Containers may be stored on dollies, racks or pallets, provided'suc? equipment is easily movable. (c) Food and containers of food shall not be stored under exposed or unprotected sewer lines or water lin'es, except for automatic fire protection sprinkler heads that maybe required by law. The storage of food in ~oilet rooms or vestibules is prohibited. (D) Food not subje~t 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. undrained 1ce. ice. (E) Packaged food shall not be stored in contact with water or Wrapped sandwiches shall not be stored in direct contact with (F) Unless its identity is unmistakable, bulk food such as cooking oil~ syrup, salt, sugar or flour not stored in the product container or package in 'which it was obtained, sh,al,l be'stored in a container identifying the food by common name. (2) Refrigerated Storage. (A) Conveniently located ,refrigeration facilities or effectively insulated facilities shall be provided to assure the maintenance of all potentially hazardous food 'at required temperatures during storage. Each mechanically refrigerated facility storing potentially hazardous food shall be provided with a numerically scaled indicating thermometer, accurate to +30F., located to measure the air temperatur~ in the warmest part of the facility and located to be e~sily readable. Recording thermometers, accurate to +30F., may be used in lieu of indicating thermometers. . (B) Potentially hazardous food requiring refrigeration after preparation shall be rapidly ,cooled to an internal temperature of 450F.(70CJ or below. Potentially hazardous 'foods of large volume or prepared in large quantities shall be rapidly cooled 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(4) hours. 'Potentially hazardous food to be transported shall be prechilled and held at a temper.ature of 450F.(rC.) or below unless maintained in accordance with paragraph (3)(B) of this subsection.