SD Food Info



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.


Examples of major violations include potentially hazardous foods that were cooled improperly and/or were not cooled from 135°F to 41°F or below within six hours, as required.


  • Cooked potentially hazardous food must be cooled rapidly from 135°F to 41°F or below within six hours and, during this time the decrease in temperature from 135°F to 70°F shall occur within two hours (§114002)
  • Potentially hazardous food shall be cooled within four hours to 41°F or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna (§114002)
  • Rapid cooling shall be accomplished by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer (§114002.1)