4002. CATERED ESTABLISHMENTS - RECEIPT OF TRANSPORTED INDIVIDUALLY PORTIONED SERVINGS

4002 CATERED ESTABLISHMENTS ─ RECEIPT OF TRANSPORTED INDIVIDUALLY PORTIONED SERVINGS 4002.1 When a catered establishment receives food that is prepared elsewhere and is transported hot or cold in individually portioned and protected servings, it shall have on the premises the following: P (a) A valid food establishment license with the notation “Catered Food Establishment – Receiving Transported Individually Portioned Servings, Serving Only;” (b) A certified food protection manager on site during periods in which food is received and served; (c) A copy of the contract with the caterer who is providing the food; (d) A hand sink with running water or chemically treated towelettes; (e) A mop sink located within the establishment; (f) Approved food transport containers for hot or cold foods; and (g) A thermometer and log for recording the temperatures of food upon receipt. SOURCE: Final Rulemaking published at 50 DCR 4394 (June 6, 2003); as amended by Final Rulemaking published at 59 DCR 13690 (November 30, 2012).