ROUTINE INSPECTION
6. Grocery Temperatures and cleaning frequencies for surfaces of utensils and equipment contacting potentially hazardous food (e.g. meat slicers): 41F or less = 24 hours 41F - 45F = 20 hours 45F - 50F = 16 hours 50F - 55F = 10 hours The cleaning frequency based on the ambient temperature of the refrigerated room or area shall be documented and records shall be maintained in the FOOD FACILITY and made available to the ENFORCEMENT AGENCY upon request.