SD Food Info

file

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 REHEATING PROCEDURES FOR HOT HOLDING

Examples of major violations include a potentially hazardous food cooked, cooled, and reheated to less than 165°F prior to hot holding.

REQUIREMENTS

  • Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding must be reheated rapidly to a temperature of 165°F or above for 15 seconds, and the time the food is between 41°F and 165°F cannot exceed two hours (§114016)
  • Foods reheated in a microwave must meet cooking requirements for a microwave including all of the following: be stirred or rotated during cooking, be covered to retain moisture, be heated to 165°F or above, and stand for at least two minutes after cooking (§114016)
  • Ready-to-eat food taken from a commercially processed, hermetically sealed container, or from an intact package from a food processing plant must be heated to 135°F or above for hot holding (§114016)
  • Remaining unsliced portions of roasts must be reheated prior to hot holding [§114004, §114016(e)]

EXCEPTIONS

  • Cooked and refrigerated food prepared for immediate service in response to an individual consumer order may be served at any temperature (§114014)