Violation Code: 03C-37-5

Legal Reference

3-401.11(B)(1) FC: (B) Whole meat roasts including beef, corned beef, lamb, pork, and cured pork roasts such as ham, shall be cooked: (1) As specified in the following chart, to heat all parts of the food to a temperature and for the holding time that corresponds to that temperature: [130 degrees Fahrenheit for 112 minutes, 131 degrees Fahrenheit for 89 minutes, 133 degrees Fahrenheit for 56 minutes, 135 degrees Fahrenheit for 36 minutes, 136 degrees Fahrenheit for 28 minutes, 138 degrees Fahrenheit for 18 minutes, 140 degrees Fahrenheit for 12 minutes, 142 degrees Fahrenheit for 8 minutes, 144 degrees Fahrenheit for 5 minutes, 145 degrees Fahrenheit for 4 minutes, 147 degrees Fahrenheit for 134 seconds, 149 degrees Fahrenheit for 85 seconds, 151 degrees Fahrenheit for 54 seconds, 153 degrees Fahrenheit for 34 seconds, 155 degrees Fahrenheit for 22 seconds, 157 degrees Fahrenheit for 14 seconds or 158 degrees Fahrenheit instantaneous. Holding time may include post oven heat rise.] 3-401.11(B)(2) FC: (B) Whole meat roasts including beef, corned beef, lamb, pork, and cured pork roasts such as ham, shall be cooked: (2) If cooked in an oven, use an oven that is preheated to the temperature specified for the roast's weight in the following chart and that is held at that temperature: [Oven Type and Oven Temperature Based on Roast Weight: Still Dry - Less than 10 lbs 350 degrees Fahrenheit or more; 10 lbs or More - 250 degrees Fahrenheit or more. Convection - Less than 10 lbs 325 degrees Fahrenheit or more; 10 lbs or More - 250 degrees Fahrenheit or more. High Humidity - Less than 10 lbs 250 degrees Fahrenheit or less; 10 lbs or More - 250 degrees Fahrenheit or less. For High Humidity ovens, relative humidity greater than 90 percent for at least 1 hour as measured in the cooking chamber or exit of the oven; or in a moisture-impermeable bag that provides 100 percent humidity.] 3-401.11(B)(1) FC: (B) Whole meat roasts including beef, corned beef, lamb, pork, and cured pork roasts such as ham, shall be cooked: (1) As specified in the following chart, to heat all parts of the food to a temperature and for the holding time that corresponds to that temperature: [130 degrees Fahrenheit for 112 minutes, 131 degrees Fahrenheit for 89 minutes, 133 degrees Fahrenheit for 56 minutes, 135 degrees Fahrenheit for 36 minutes, 136 degrees Fahrenheit for 28 minutes, 138 degrees Fahrenheit for 18 minutes, 140 degrees Fahrenheit for 12 minutes, 142 degrees Fahrenheit for 8 minutes, 144 degrees Fahrenheit for 5 minutes, 145 degrees Fahrenheit for 4 minutes, 147 degrees Fahrenheit for 134 seconds, 149 degrees Fahrenheit for 85 seconds, 151 degrees Fahrenheit for 54 seconds, 153 degrees Fahrenheit for 34 seconds, 155 degrees Fahrenheit for 22 seconds, 157 degrees Fahrenheit for 14 seconds or 158 degrees Fahrenheit instantaneous. Holding time may include post oven heat rise.] 3-401.11(B)(2) FC: (B) Whole meat roasts including beef, corned beef, lamb, pork, and cured pork roasts such as ham, shall be cooked: (2) If cooked in an oven, use an oven that is preheated to the temperature specified for the roast's weight in the following chart and that is held at that temperature: [Oven Type and Oven Temperature Based on Roast Weight: Still Dry - Less than 10 lbs 350 degrees Fahrenheit or more; 10 lbs or More - 250 degrees Fahrenheit or more. Convection - Less than 10 lbs 325 degrees Fahrenheit or more; 10 lbs or More - 250 degrees Fahrenheit or more. High Humidity - Less than 10 lbs 250 degrees Fahrenheit or less; 10 lbs or More - 250 degrees Fahrenheit or less. For High Humidity ovens, relative humidity greater than 90 percent for at least 1 hour as measured in the cooking chamber or exit of the oven; or in a moisture-impermeable bag that provides 100 percent humidity.] 3-401.11(A)(2) FC: (A) Raw animal foods such as eggs, fish, meat, poultry, and foods containing foods, shall be cooked to heat all parts of the food to a temperature and for a time that complies with one of the following: (2) 155 degrees Fahrenheit for 17 seconds or the temperature specified in the following chart that corresponds to the holding time for ratites, mechanically tenderized, and injected meats; the following if they are comminuted: fish, meat, game animals commercially raised for food as specified under Subparagraph 3- 201.17(A)(1), and game animals under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2); and raw eggs that are not prepared as specified under Subparagraph (A)(1)(a) of this section: [Minimum temperature and time: 145 degrees Fahrenheit for 3 minutes, 150 degrees Fahrenheit for 1 minute or 158 degrees Fahrenheit instantaneous]