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Clair County Health Department
Observed Priority Violations
Total # 1
Repeated # 0
3-403.11 - PROPER REHEATING PROCEDURES FOR HOT HOLDING
Observation: (CORRECTED DURING INSPECTION): A. Meatballs in sauce noted at 111-135 F in the steam
table are still reheating from 3 1/2 hours ago. B. Meat sauce noted at 121 F in the steam table is still reheating
from 1 hours ago.
Corrective Action(s): A. Discard the meatballs in sauce that were not reheated within time and temperature
controls. B. Rapidly reheat meat sauce to 165 F within remaining amount of time. Retrain staff on correct
reheating procedures in order to meet time and temperature requirements. Action Taken: A. Meatballs in sauce
were discarded. B. Meat sauce was placed in a double boil on the stove and rapidly reheated to 165 F before
returning to hot holding.
Code citation: (A) Except as specified under ¶¶ (B) and (C) and in ¶ (E) of this section, POTENTIALLY
HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is cooked, cooled, and
reheated for hot holding shall be reheated so that all parts of the FOOD
reach a temperature of at least 74°C (165°F) for 15 seconds.
(B) Except as specified under ¶ (C) of this section, POTENTIALLY HAZARDOUS FOOD
(TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) reheated in a microwave oven for hot holding shall
be reheated so that all parts of the FOOD reach a temperature of at least 74°C
(165°F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.
(C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED
CONTAINER, or from an intact PACKAGE from a FOOD PROCESSING PLANT that is inspected by the
FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall
be heated to a temperature of at least 57oC (135oF) for hot holding.
(D) Reheating for hot holding as specified under ¶¶ (A) - (C) of this section shall be done rapidly and the time the
FOOD is between 5ºC (41ºF) and the temperatures specified under ¶¶ (A) - (C) of this section may not exceed 2
hours.
(E) Remaining unsliced portions of MEAT roasts that are cooked as specified under ¶ 3-401.11(B) may be
reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under
¶ 3-401.11(B).
Law and code excerpts in report are for information only and not as the basis for legal or judicial determinations. Always verify them against the most
recent available copy of the law and code.
Comments
Person in Charge Sanitarian
Alan Ellery Ashley Castello