Violation Code: 03G-23-5

Legal Reference

3-502.12(D)(2)(d) FC: (D) Except as specified under Paragraph (C) and Paragraph (F) of this section, a food establishment that packages time/temperature control for safety food using a cook-chill or sous vide process shall: (2) Ensure the food is: (d) Placed in a package with an oxygen barrier and sealed before cooking, or placed in a package and sealed immediately after cooking and before reaching a temperature below 135 degrees Fahrenheit, 3-502.12(D)(3) FC: (D) Except as specified under Paragraph (C) and Paragraph (F) of this section, a food establishment that packages time/temperature control for safety food using a cook-chill or sous vide process shall: (3) Maintain the records required to confirm that cooling and cold holding refrigeration time/temperature parameters are required as part of the HACCP plan and: (a) Make such records available to the regulatory authority upon request; and (b) hold such records for at least 6 months; 3-502.12(D)(2)(f) FC: (D) Except as specified under Paragraph (C) and Paragraph (F) of this section, a food establishment that packages time/temperature control for safety food using a cook-chill or sous vide process shall: (2) Ensure the food is: (f) Held in a refrigeration unit that is equipped with an electronic system that continuously monitors time and temperature and is visually examined for proper operation twice daily, 3-502.12(D)(2)(e), 3-501.14(A) FC: (D)Except as specified under paragraph (C) and paragraph (F) of this section, a food establishment that packages time/temperature control for safety food using a cook-chill or sous vide process shall: (2) Ensure the food is: (e) Cooled to 41 degrees Fahrenheit in the sealed package or bag as specified under section 3-501.14; (A) Cooked time/temperature control for safety food shall be cooled: (1) Within 2 hours from135 degrees Fahrenheit to 70 degrees Fahrenheit; and (2) Within a total of 6 hours from 135 degrees Fahrenheit to 41 degrees Fahrenheit or less. 3-502.12(D)(2)(e), 3-501.14(A) FC: (D)Except as specified under paragraph (C) and paragraph (F) of this section, a food establishment that packages time/temperature control for safety food using a cook-chill or sous vide process shall: (2) Ensure the food is: (e) Cooled to 41 degrees Fahrenheit in the sealed package or bag as specified under section 3-501.14; (A) Cooked time/temperature control for safety food shall be cooled: (1) Within 2 hours from135 degrees Fahrenheit to 70 degrees Fahrenheit; and (2) Within a total of 6 hours from 135 degrees Fahrenheit to 41 degrees Fahrenheit or less. 3-502.12(D)(2)(e)(i) FC: (D) Except as specified under Paragraph (C) and Paragraph (F) of this section, a food establishment that packages time/temperature control for safety food using a cook-chill or sous vide process shall: (e) Cooled to 41 degrees Fahrenheit in the sealed package or bag as specified under Section 3-501.14 and (i) Cooled to 34 degrees Fahrenheit within 48 hours of reaching 41 degrees Fahrenheit and held at that temperature until consumed or discarded within 30 days after the date of packaging;