TEMPERATURE CONTROL
Food Not Reheated Properly
Code 33 · Priority (P)
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.
EXAMPLES
Leftover chili reheated to only 140°F
Food reheated in steam table instead of on stove
Reheating took more than 2 hours
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