When Foods On A Buffet Line Are Stored On Ice The Ice Only Needs To Be Under The Food Containers. Cold foods should be kept at 40 F or colder. Foods already placed on buffet line by food workers prior to inspection and guests observed to be serving themselves lunch.
The food tray is vented to allow coldness from the ice below to flow through to keep food chilled. Food that is properly handled and stored in the freezer at 0 F -18 C will remain safe. Chilled food must be kept at 8C or below except for certain exceptions.
Thus one of the best uses for a chafing dish is with meats in a sauce.
Refrigerated food needs to be kept at a product temperature below 41F 5C. No food observed to be under preparation at time of inspection. May not be stored in direct contact with undrained ice or water. Ice cream is a food product that is shipped stored sold and consumed frozen.
