Raw shrimp stored over RTE noodles. Raw shelled eggs stored over veggie mix. 1. Food shall be protected from cross contamination by:(i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables,P and (II) Cooked ready-to-eat food;P and (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type,P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented,P and (III) Preparing each type of food at different times or in separate areas;P (iii) Cleaning and sanitizing equipment and utensils;(iv) Except as specified under paragraph 2 of this subsection (ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. 2. The requirement in paragraph 1.(iv) of this subsection does not apply to: (i) Whole, uncut, raw fruits and vegetables and nuts in the shell that require peeling or hulling before consumption; (ii) Primal cuts, quarters, or sides of raw meat or slab bacon that are hung on clean, sanitized hooks or placed on clean, sanitized racks; (iii) Whole, uncut, processed meats such as country hams, and smoked or cured sausages that are placed on clean, sanitized racks; (iv) Food being cooled in cooling or cold holding equipment loosely covered, or uncovered if protected from overhead contamination; or (v) Shellstock. COS: Moved during the inspection.