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 PHF held at or between 130°F-134°F/42°F-49°F or a PHF thawing under standing or warm running water.
- Potentially hazardous foods shall be held at or below 41°F/45°F or at or above 135°F (§113996, §113998, §114037, §114343)
- Potentially hazardous food may be held above 41°F/45°F or below 135°F during preparation, cooking, cooling, transportation for a period of less than thirty minutes, or when time as a public health control is utilized (§113996)
- Roasts cooked to a temperature and for a time specified in Health and Safety Code section 114004b may be held at a temperature of 130°F (§113996)
- Foods that may be held at or below 45°F include: raw shell eggs, unshucked live molluscan shellfish, or pasteurized milk and pasteurized milk products in original sealed containers (§113996)
- Food may be removed from specified holding temperatures for up to two hours to facilitate food preparation (§113998)
- Potentially hazardous food may be received at 45°F if the food is cooled to 41°F within four hours (§114037)
- Mobile food facilities that handle potentially hazardous foods, except for prepackaged frozen ready-to-eat foods, whole fish and whole aquatic invertebrates shall be equipped with refrigeration units [§113885, §114301(c)]