Section 410IAC7-24-187. Potentially hazardous food; hot and cold holding

   (a) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 193 of this rule, potentially hazardous food shall be maintained as follows:

(1) At one hundred thirty-five (135) degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified under section 182(b) of this rule or reheated as specified in section 188(e) of this rule may be held at a temperature of one hundred thirty (130) degrees Fahrenheit.

(2) At a temperature specified in the following:

(A) At forty-one (41) degrees Fahrenheit or less.

(B) At forty-five (45) degrees Fahrenheit or between forty-five (45) degrees Fahrenheit and forty-one (41) degrees Fahrenheit in existing refrigeration equipment that is not capable of maintaining the food at forty-one (41) degrees Fahrenheit or less if:

(i) the equipment is in place and in use in the retail food establishment; and

(ii) by April 29, 2010, the equipment is upgraded or replaced to maintain food at a temperature of forty-one (41) degrees Fahrenheit or less.

  (b) For purposes of this section, a violation of subsection (a) is a critical item. (Indiana State Department of Health; 410 IAC 7-24-187; filed Oct 13, 2004, 12:30 p.m.: 28 IR 857; readopted filed Jul 15, 2010, 12:12 p.m.: 20100728-IR-410100261RFA; readopted filed Nov 10, 2016, 8:45 a.m.: 20161207-IR-410160371RFA)