Section 25-A4002. CATERED ESTABLISHMENTS - RECEIPT OF TRANSPORTED INDIVIDUALLY PORTIONED SERVINGS

 

4002.1When 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.

 

authority

Sections 4 and 10 of An Act Relating to the adulteration of foods and drugs in the District of Columbia, approved February 17, 1898 (30 Stat. 246; D.C. Official Code §§ 48-104 and 48-110 (2009 Repl.)); Section 7 of An Act Making Appropriations to provide for the expenses for the government of the District of Columbia for the fiscal year ending June thirtieth, nineteen hundred and three, and for other purposes (32 Stat.627; D.C. Official Code § 47-2834(a)(1), (a)(2), and (b) (2005 Repl.)); and Mayor’s Order 98-139, dated August 20, 1998, and Mayor’s Order 2002-103, dated June 18, 2002.

source

Final Rulemaking published at 50 DCR 4394 (June 6, 2003), incorporating by reference the text of Proposed Rulemaking published at 49 DCR 6184, 6336 (July 5, 2002); as amended by Final Rulemaking published at 59 DCR 13690 (November 30, 2012).