Code - City / County Health Inspections

Columbia / Boone County Health Code

Violation Code	Title
3-501.16	Potentially hazardous food, Hot and Cold Holding.*
This code is a critical code.
Description Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under § 3-501.19, potentially hazardous food shall be maintained: (A) At 60°C (140°F) or above, except that roasts cooked to a temperature and for a time specified under ¶ 3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at a temperature of 54°C (130°F); or (B) At 5°C (41°F) or less, except as specified under ¶ (C) of this section and §§ 3-501.17, 3-501.18, and 4-204.111. (C) At 7°C (45°F) or between 7°C (45°F) and 5°C (41°F) in existing refrigeration equipment that is not capable of maintaining the food at 5°C (41°F) or less if: (1) The equipment is in place and in use in the food establishment; and (2) Within 90 days of the adoption of this rule, all refrigeration equipment that is upgraded, replaced, or purchased must be able to maintain food temperatures of 41°F or below. If refrigeration unit is found to be exceeding 45°F for 3 con secutive inspections, it shall be brought into compliance with 41°F or be replaced with a unit that is capable of maintaining product temperatures of 41°F or below.