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 COOKING TIME & TEMPERATURES

Major violations include improper cooking time and temperature of raw animal foods, such as raw chicken or raw eggs.

REQUIREMENTS

  • Fruits and vegetables that are cooked for hot holding must be cooked to a minimum temperature of 135°F (§114010)
  • Raw shell eggs for immediate service, fish, single pieces of meat, including beef, veal, lamb, pork, and game animals, must be cooked to a minimum temperature of 145°F for 15 seconds [§114004(1)]
  • Ratites, injected meats, comminuted meat, raw eggs, and foods containing raw eggs must be cooked to a minimum temperature of 155°F for 15 seconds, or as otherwise specified [§114004(2)]
  • Poultry, comminuted poultry, stuffed fish/meat/poultry/ratites shall be heated to 165°F for 15 seconds (§114004)
  • Raw foods of animal origin cooked in a microwave oven must meet 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 (§114008)

EXCEPTIONS

  • Food may be cooked below the required temperature if the facility provides a Consumer Advisory (either orally or in writing) or has an approved variance with a HACCP plan (§114093, §114417)