Violation Code: 03F-12-1

Legal Reference

3-501.19(C)(2) FC: (C) If time without temperature control is used as the public health control up to a maximum of 6 hours: (2) The food shall be monitored to ensure the warmest portion of the food does not exceed 70 degrees Fahrenheit during the 6-hour period, unless an ambient air temperature is maintained that ensures the food does not exceed 70 degrees Fahrenheit during the 6-hour holding period; 3-501.19(C)(1) FC: (C) If time without temperature control is used as the public health control up to a maximum of 6 hours: (1) The food shall have an initial temperature of 41 degrees Fahrenheit or less when removed from temperature control and the food temperature may not exceed 70 degrees Fahrenheit within a maximum time period of 6 hours; 3-501.19(A) FC: (A) Except as specified under Paragraph (D) of this section, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service: (1) Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request that specify: (a) Methods of compliance with Subparagraphs (B)(1)-(4) or (C)(1)-(5) of this section; and (b) Methods of compliance with Section 3-501.14 for food that is prepared, cooked, and refrigerated before time is used as a public health control. 3-501.19(D) FC: (D) A food establishment that serves a highly susceptible population may not use time as specified under Paragraphs (A), (B) or (C) of this section as the public health control for raw eggs. 3-501.19(B)(1)(2)(a)(b)(c) FC: (B) If time without temperature is used as the public health control up to a maximum of 4 hours: (1) Except as specified in B92), the food shall have an initial temperature of 41 degrees Fahrenheit or less when removed from cold holding temperature control, or 135 degrees Fahrenheit or greater when removed from hot holding temperature control; (2) The food may have an initial temperature of 70 degrees Fahrenheit or less if; (a) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food as defined in paragraph 1-201.10(B). (b) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food as defined in paragraph 1-201.10(B), (c) The food temperature does not exceed 70 degrees Fahrenheit within a maximum of 4 hours from the time it was rendered a tome/temperature control for safety food; 03G Reduced oxygen packaging (ROP) and other Special Processes