The person-in-charge shall ensure that: At all times: Food is: Not adulterated; and Protected from contamination during storage, preparation, display, service, and transportation; The internal temperature of a food is maintained according to the requirements of this chapter to preclude the growth of pathogenic bacteria and other microorganisms that could cause spoilage; Except during necessary periods of preparation and service, a potentially hazardous food is refrigerated or held hot as set forth in §B(7) of this regulation; When storing and holding food: Facilities used for hot or cold potentially hazardous food are provided a temperature-measuring device that is: Graduated and accurate to plus or minus 2°F; Calibrated annually or more frequently; Located in the: Coldest area of equipment where hot foods are stored; and Warmest area of equipment where cold foods are stored; and Easily readable; Except for metal beverage containers and cased food packaged in cans, glass, or other waterproof containers stored as provided in §B(3) of this regulation, containers of food are stored: Off the floor; 18 inches above the floor or higher if food is exposed; On clean racks, dollies, or other clean surfaces; and In a manner that will protect from splash and other contamination; When metal beverage containers and cased food in cans, glass, or other waterproof containers are stored on the floor: The floor is maintained in a clean and sanitary condition; The storage: Is temporary such as for floor displays; Does not interfere with the flow of food or personnel; and Does not afford harborage for rodents or insects; In refrigeration units, the food is placed to permit free circulation of cold air; Except where food packaging prevents the entry of water, packaged food is not stored in contact with water or un-drained ice; Food is not stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, or mechanical rooms; Except as provided in §B(8)—(13) of this regulation, the internal temperature of a potentially hazardous food is kept at 41°F or less or 135°F or greater; If pasteurized crab meat, the crab meat’s internal temperature is maintained at 41°F or less; If potentially hazardous reduced oxygen packaged products, the reduced oxygen packaged food's internal temperature is maintained at: 38°F or less if refrigeration is the only barrier to control the growth of Clostridium botulinum; or At a lower temperature if a lower temperature is specified by the food manufacturer; If shell eggs and shellfish, the eggs and shellfish are stored, displayed, and transported under refrigeration at an ambient temperature of 45°F or less; Except for the service of foods such as ice cream and frozen desserts, frozen food is received and stored frozen; If a whole roast cooked and cooled in accordance with Regulations .10 and .11 of this chapter, the roast is held at an internal temperature of 130°F or above; and Using holding temperatures and times other than those specified in this section, the holding temperatures and times are: Scientifically proven to be effective in preventing the growth of foodborne pathogens; Incorporated into an HACCP plan; and Submitted to and approved by the Department based on a review that indicates compliance with §B(13)(a) and (b) of this regulation; While displaying and serving food: Except as provided in §C(3) of this regulation, a potentially hazardous cold food that is placed on display is: Pre-chilled to an internal temperature of 41°F or below; Rapidly re-chilled to an internal temperature of 41ºF or below if the food has exceeded 41ºF for a verifiable period of not more than 4 hours; or Discarded if: The food has exceeded 41°F or more for more than 4 hours; or The time the food has been out of temperature is not verifiable; Except as provided in §§B(12) and (13) and C(3) of this regulation, a potentially hazardous hot food that is placed on display is: Cooked according to Regulation .10 of this chapter; Rapidly re-heated to an internal temperature of 165ºF or above if the food was below 135ºF for a verifiable period of not more than 4 hours; and Discarded if: The food was below 135°F for more than 4 hours; or The time the food has been out of temperature is not verifiable; A potentially hazardous bakery product that is stored at room temperature: Is manufactured, packaged, and labeled with a sell-by date only in an approved food processing plant meeting the requirements set forth in COMAR 10.15.04; Remains in the original package until sold to a consumer; and Is not offered for human consumption following expiration of the sell-by date; Except as provided in §C(5) of this regulation, raw unpackaged food of animal origin is not offered for consumer self-service; Raw unpackaged foods of animal origin offered for consumer self-service are offered only: At buffets or salad bars that serve foods of animal origin such as sushi or raw shellfish; When the foods of animal origin are ready-to-cook individual portions for immediate cooking and consumption on premises, such as for Mongolian barbecue; or Frozen if shell-on shrimp and lobster; When uncovered food is placed on display in food operations, including buffets and cafeterias, the ready-to-eat food is protected by: Physical guards; Separation from potential contaminants; or Other effective methods acceptable to the approving authority; During pauses in food preparation or dispensing, utensils such as scoops, spoons, and dippers are stored: In a running water dipper well that provides a volume of fresh potable water sufficient to maintain the utensil in a sanitary condition; In hot water that is maintained at 135°F or above; With the handles above the top of the food in an open container; On a clean portion of the food preparation or cooking equipment, which has been cleaned and sanitized as set forth in Regulation .16 of this chapter; or In a clean, protected location if the utensils are used with a food that is not potentially hazardous; Sugar, condiments, seasonings, and dressings are provided for self-service in individual packages or dispensed by methods that protect the food; Except for packaged non-potentially hazardous foods with the wrapping intact, portions of food once served to a customer are not served again; and Except for drinking cups reused by self-service consumers in a manner to prevent cross-contamination, employees and self-service customers do not reuse soiled tableware, including single service articles to: Provide second portions or refills; or Obtain additional food from display and serving equipment; During the transportation of food: Except as provided in §B(8)—(13) of this regulation, the internal temperature of a potentially hazardous food is maintained at 41°F or below or 135°F or above; From a food service facility to another location, the requirements set forth in §A(2) of this regulation are met; Frozen food is maintained frozen; and Food is in covered containers or completely wrapped or packaged to protect against contamination; and During the preparation, storage, or service of food: Unsafe or adulterated food is discarded or reconditioned according to an approved procedure by the approving authority; Food that is not from an approved source as specified under Regulation .04 of this chapter is discarded; Ready-to-eat food that may have been contaminated by an employee who has been restricted or excluded as specified under Regulation .14A or B of this chapter is discarded; and Food shall be discarded if it is contaminated by employees, consumers, or other persons through: Contact with their hands; Bodily discharges, such as nasal or oral discharges; or Other means.