SD Food Info
Minor violations do not directly cause foodborne illness, but are important factors in providing safe, wholesome and unadulterated food products. A minor violation does not pose an imminent health hazard, but if not corrected could possibly lead to an imminent health hazard.
PROPER HOT & COLD HOLDING TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS
Examples of minor violations include a potentially hazardous food held at or between 130°F to 134°F or 42°F to 50°F.
- 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)]