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Cooking / reheating (minor)
Potentially hazardous foods that have been cooked and then refrigerated shall be reheated rapidly to a uniform temperature of 165 degrees F or higher within two hours prior to being served or placed in a hot food storage unit. Minor violations must be corrected in a time period given by the inspector.
Restaurant inspections 1-20 (Page 1)
Restaurant inspections 1-20 (Page 1)