The proper hot holding of food is not a difficult task; however, during an inspection, it is one item that tends to be a violation all too often.

As the CDC says, holding food at improper temperatures is one of the five most significant causal factors of food-borne illness in our country. This matters because food-borne illness is a real problem in the US, with an estimated 48 million cases of food-borne illness each year! That number is HUGE, equating to about 15% of our population contracting a food-borne illness EVERY. SINGLE. YEAR.

Improper holding of time/temperature controlled for safety (TCS) foods has been identified by the CDC as one of 5 Foodborne Illness Risk Factor; however, we cannot fully discuss hot holding unless we address cooking and reheating.

The best restaurants in the world don’t just have great cooks & sharp knives, they also tend to start with the most incredible raw ingredients, sourced seasonally through purveyors who share their passion for the highest levels of quality.

This is the worst-case scenario in your defense to a Judge in an alcohol related incident that happens at your establishment.