(a) Regulation. All readily perishable or readily contaminated food and drink shall be kept at or below forty-five degrees Fahrenheit, except when being prepared or served. Hot foods on stoves or steam tables shall be kept at or above one hundred fifty degrees Fahrenheit. While on display, all such foods shall be similarly kept.
(b) Satisfactory compliance.
(1) All readily perishable or readily contaminated food and drink is kept at or below forty-five degrees Fahrenheit except when being prepared or served. Food or drink on display is similarly refrigerated. This shall include all custard-filled and cream-filled pastries, milk and milk products, egg products, meat, fish, shellfish, gravy, poultry stuffing, and sauces, dressings, salads and sandwich spreads containing meat, fish, eggs or milk or milk products.
(2) Foods and containers of food are so stored in the refrigerator as to permit free circulation of cold air and in such manner as to prevent contamination. Fresh meats are stored so that juices cannot drip upon other foods. To promote rapid cooling, sandwich mix, salad mixtures, chopped and boned or leftover foods are stored in the refrigerator in shallow pans not over three inches in food depth or by other satisfactory methods.
(3) A thermometer is placed in the refrigerator near the door.
(4) Hot foods are cooled for not more than one hour to a temperature no lower than one hundred fifty degrees Fahrenheit; otherwise, the food must be refrigerated.