Violation Code: 03D-07-5

Legal Reference

3-401.14(F)(3) FC: Raw animal foods that are cooked using a non-continuous cooking process shall be: (F) Prepared and stored according to written procedures that: (3) Describe how the requirements specified under Paragraph (A)-(E) of this Section are to be monitored and documented by the permit holder and the corrective actions to be taken if the requirements are not met; High Priority 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] High Priority 3-401.14(A) FC: Raw animal foods that are cooked using a non-continuous cooking process shall be: (A) Subject to an initial heating process that is no longer than sixty minutes in duration; 03D Cooling PH/TCS foods; proper cooling methods High Priority 3-501.14(A)(1) FC: (A) Cooked time/temperature control for safety food shall be cooled: (1) Within 2 hours from 135 degrees Fahrenheit to 70 degrees Fahrenheit. 3-501.14(A)(2) FC: (A) Cooked time/temperature control for safety food shall be cooled: (2) Within a total of 6 hours from 135 degrees Fahrenheit to 41 degrees Fahrenheit or less. 3-501.14(B) FC: (B) Time/temperature control for safety food shall be cooled within 4 hours to 41 degrees Fahrenheit or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. 3-501.14(B) FC: (B) Time/temperature control for safety food shall be cooled within 4 hours to 41 degrees Fahrenheit or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna.