Food preparation and storage

(a) Potentially hazardous food, as defined in Chapter 257 of this Title, shall be maintained at one hundred-forty (140) °F (approximately 60°C) or above or at an internal temperature of forty-one (41) oF (approximately 5°C) or below. A product thermometer shall be available (metal stem-type numerically scaled indicating temperature, accurate to plus or minus two (2) oF and used to check internal food temperatures). (b) Milk and milk products shall be served, handled and stored in accordance with the requirements of Chapter 257 of this Title. (c) All ice which is in contact with food or drink shall come from a source approved by the Department, including storage, transportation, handling, and dispensing, which shall be in a sanitary manner, approved by the Department in accordance with Chapter 257 of this Title.