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<br />~ <br /> <br />e <br /> <br />It <br /> <br />Texas Department of Health <br />Division of Food and Drugs <br /> <br />Page ....!- of 35 <br /> <br />temperature of 140~.(60oC.) or above during display and service, except that <br />rare roast beef shall be held for service at ~ temperature ,of at least <br />130oF.(540C.). <br /> <br />(2) Milk and Cream Dispensing. <br /> <br />(A) Milk and milk products for drinking purposes shall be <br />provided to the consumer in an unopened, commercially'filled package not <br />exceeding one pint in capac~ty" or drawn from a commercially filled container <br />stored in a mechanically refrigerated bulk milk dispenser. Where it is <br />necessary to provide individual servings under special 'institutional <br />circumstances, milk and milk products may be poured from a commercially filled <br />container provided such a procedure is authorized by the'regulatory authority. <br />Where a bulk dispenser for milk and milk products is not available and <br />portions of less that one-half pint are required for mixed drinks, cereal, or <br />d~ssert service, milk and milk products, may be poured from a commercially <br />filled container. <br /> <br />(B) Cream or half and half shall be provided in an individual <br />service container, protected pour-type pitcher, or drawn from a refrigerated <br />dispenser designed for such service. <br /> <br />(3) Nondairy Product Dispensing. Nondairy creaming or whitening <br />agents shall be provided in an individual service container, protected pour~ <br />type pitcher, or drawn from a refrigerated dispenser designed for such <br />service. <br /> <br />(4) Condiment Dispensing. <br /> <br />(A) Condiments, seasonings and dressings for self-service use <br />shall be provided in individual packages, from dispensers, or from containers <br />protected in acordance with paragraph (8) of this subsection. <br /> <br />(B) Condiments provided for table or counter service shall be <br />individually portioned, except that catsup and, other sauces may be served in <br />the original container or pour-type dispenser. Sugar for consumer usage shall <br />be provided in individual packages or in pour-type dispensers. <br /> <br />(5) Ice' Dispens ing. tee for consumer use sha'l1 be dispensed only <br />by employees with scoops, tongs, or other ice-self-dispensing utensils or <br />through automatic service, ice-dispensing equipment. Ice dispensing utensils <br />shall be stored on a clean surface or in the ice with the dispensing utensil's <br />handle extended out of the ice. Between uses, ice transfer receptacles shall <br />be st.ored in a way that protects them from contamination. Ice storage bins <br />shall be drained through an air gap. <br /> <br />(6) D~spensing Utensils. To avoid unnecessary manual contact with <br />food, suitable dispensing utensils shall be used by employees or provided to <br />