Violation Code: 03G-29-5
Cook-chill/sous vide held more than 48 hours - plan lacking required training
Description
Establishment holds cook-chill or sous vide food for more than 48 hours and the cook-chill/sous vide plan lacks required training program.
Legal Reference
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; 3-502.12(D)(2)(e)(iii) 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: (iii) Cooled to 34 degrees Fahrenheit within 48 hours of reaching 41 degrees Fahrenheit, removed from refrigeration equipment that maintains a 34 degrees Fahrenheit food temperature and then held at 41 degrees Fahrenheit or less for no more than 7 days, not to exceed 30 days from its date of packaging, at which time the food must be consumed or discarded;. 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; 3-502.12(D)(2)(e)(ii) 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: (ii) Held at 41 degrees Fahrenheit or less for more than 7 days, at which time the food must be consumed or discarded. 3-502.12(D)(2)(e)(iii) 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: (iii) Cooled to 34 degrees Fahrenheit within 48 hours of reaching 41 degrees Fahrenheit, removed from refrigeration equipment that maintains a 34 degrees Fahrenheit food temperature and then held at 41 degrees Fahrenheit or less for no more than 7 days, not to exceed 30 days from its date of packaging, at which time the food must be consumed or discarded;. 3-502.12(D)(4) 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: (4) Implement written operational procedures as specified under Subparagraph (B)(5) of this section and a training program as specified under Subparagraph (B) (6) of this section.
Locations with This Violation (0 shown, 0 total)
No locations found with this violation code.