SD Food Info

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MAJOR VIOLATIONS

Under state law, major violations associated with the Centers for Disease Control and Prevention risk factors require immediate corrective action, a suitable alternative, or the closure of the impacted areas of the food facility until compliance is achieved.

PROPER HOT & COLD HOLDING TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS

Examples of major violations include multiple potentially hazardous foods (two or more food items in separate containers), or pooled eggs held at temperatures between 50°F and 130°F without any other intervention.

REQUIREMENTS

  • When being held, potentially hazardous foods shall be maintained at or above 135°F, or at or below 41°F. Exceptions apply to the following foods which may be held at 45°F or below: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original sealed containers, potentially hazardous foods (PHF) held for dispensing in vending machines, PHF held for sampling at a certified farmer's market, PHF held during transportation (§113996, §113998, §114037, §114343)
  • PHF held in serving lines and salad bars may be held between 41°F-45°F during periods not to exceed 12 hours in a 24 hour period only if unused portions are discarded at or before the end of the 24 hours period [§113996(d)]