Violation Code: 05-01-4

Legal Reference

3-502.12(F)(1) FC: (F) A HACCP Plan is not required when a food establishment uses a reduced oxygen packaging method to package time/temperature control for safety food that is always: (1) Labeled with the production time and date 3-502.12(F)(3) FC: (F) A HACCP Plan is not required when a food establishment uses a reduced oxygen packaging method to package time/temperature control for safety food that is always: (3) Removed from its package in the food establishment within 48 hours after packaging. 3-502.12(D)(2)(g) 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: (4) If transported off-site to a satellite location of the same business entity, equipped with verifiable electronic monitoring devices to ensure that times and temperatures are monitored during transportation 8-103.12(A) FC: If the regulatory authority grants a variance as specified in Section 8-103.10, or a HACCP plan is otherwise required as specified under Section 8-201.13, the permit holder shall: (A) Maintain the approved variance at the food establishment 04 Facilities to maintain PH/TCS foods at the proper temperature 4-301.11 FC: Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under Chapter 3. 4-301.11 FC: Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under Chapter 3. 05 Food and food equipment thermometers provided and accurate 4-201.12 FC: Food temperature measuring devices may not have sensors or stems constructed of glass, except that thermometers with glass sensors or stems that are encased in a shatterproof coating such as candy thermometers may be used.