5.0°C (41°F) or less 24 hours

>5.0°C - 7.2°C

(>41°F - 45°F)

20 hours

>7.2°C - 10.0°C

(>45°F - 50°F)

16 hours

>10.0°C - 12.8°C

(>50°F - 55°F)

10 hours

(b) The cleaning frequency based on the

ambient temperature of the refrigerated room or

area is documented in the RETAIL FOOD

ESTABLISHMENT.

(3) Containers in serving situations such as salad bars, delis,

and cafeteria lines hold READY-TO-EAT

TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that

is maintained at the temperatures specified under Chapter 3,

are intermittently combined with additional supplies of the

same FOOD that is at the required temperature, and the

containers are cleaned at least every 24 hours;

157

(4) TEMPERATURE MEASURING DEVICES are

maintained in contact with FOOD, such as when left in a

container of deli FOOD or in a roast, held at temperatures

specified under Chapter 3;

(5) EQUIPMENT is used for storage of PACKAGED or

unPACKAGED FOOD such as a reach-in refrigerator and

the EQUIPMENT is cleaned at a frequency necessary to

preclude accumulation of soil residues;

(6) The cleaning schedule is APPROVED based