(11) Refrigeration areas. Refrigeration areas must be free from objectionable
odors and from mold. They must also be maintained in a clean and sanitary condition.
The coolers and freezers must be capable of maintaining temperatures and humidity
necessary for the preservation of the foods being stored or processed. Commissary
personnel designated in writing by the commissary officer will conduct temperature
checks on all display cases and storage refrigerators and freezers at least three times
each working day and once on nonworking days. The date, hour, temperature, and the
checker's initials must be recorded. For chill meat (red meat, poultry, waterfoods)
display cases, the temperature must not be lower than 29oF (-2oC) or higher than 35oF
(2oC). Frozen food display cases must be capable of maintaining an air temperature of
0oF (-18oC) or lower. The load limit is designated by a distinctive line at the inside of
each display case. These products should never be stored above the load line, to
ensure proper air circulation. When packaged fresh poultry and waterfoods are held in
a red meat display case, there must be a solid partition divider between the two areas.
Packaged fresh poultry, waterfoods, and red meats must not be displayed together, as
possible in a vertical stack display case.
c. Produce Market. An ample supply of hot water must be available to clean
handtools, equipment parts, display trays, and other immersible articles used in the
market. Storage refrigerators and display cases must be emptied, washed, cleaned,
and sanitized at least once a week, with intermittent cleaning on a daily basis. The floor
in the processing room must be kept free of fruit and vegetable debris. Floors in the
processing and display areas must be washed with appropriate cleaning agents and
dried thoroughly at the end of each day. Scales and immediate areas must be kept
clean. There should be a separate holding cooler and a separate cutting/trimming/
preparation/processing/ packaging area for produce. Sanitation procedures for
packaging must be the same as those for food items. Storage facilities must be clean,
sanitary, and in good repair. Product that has spoiled or has become contaminated or
otherwise unfit for human consumption must be immediately disposed of or completely
isolated from good (saleable) product.
d. Grocery Market.
(1) General sanitation requirements. Floors must be kept clean and free of
all debris. Waste receptacles must be emptied and cleaned and trash removed from
the store at least daily, or more often as necessary. The checkout counters must be
cleaned daily and kept free of all extraneous materials. The shopping carts and the
shelves must be kept clean.
(2) Fresh dairy and egg products areas. Display cases and storage
refrigerators of the fresh dairy and egg products area must be cleaned and washed after
spillage or leakage of products. On a weekly basis, the display cases and storage
refrigerators must be emptied and thoroughly washed with a general purpose detergent,
rinsed, sanitized, and dried. The inspector must examine the dairy display cases
several times each day, with particular emphasis on code dates and operational defects
such as tears or punctures in packages.