Chicago Food Violation Code 33: Proper Reheating Procedures

Severity: critical | Category: Temperature Control

What This Means

Previously cooked and cooled food must be reheated to 165°F within 2 hours before being placed in hot holding.

Health Risk

Inadequate reheating fails to kill bacteria that may have grown during cooling and storage.

Common Examples

• Leftover chili reheated to only 140°F
• Food reheated in steam table instead of on stove
• Reheating took more than 2 hours

View all Chicago violation codes

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