DuPage County Food Service Sanitation Code: Hot storage
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SUBPART B: FOOD SUPPLIES
SECTION 750.150 HOT STORAGE
- Enough conveniently located hot food storage facilities shall be provided to assure the maintenance of food at the required temperature during storage. Each hot food facility storing potentially hazardous food shall be provided with a numerically scaled indicating thermometer, accurate to plus or minus 3 degrees F., located to measure the air temperature at the coldest part of the facility and located to be easily readable. Recording thermometers, accurate to plus or minus 3 degrees F., may be used in lieu of indicating thermometers. Where it is impractical to install thermometers on equipment such as bain-maries, steam tables, steam kettles, heat lamps, calrod units, or insulated food transport carriers, a product thermometer must be available and used to check internal food temperature.
- The internal temperature of potentially hazardous food requiring
hot storage shall be 140 degrees F. or above except during
necessary periods of preparation. Potentially hazardous food to
be transported shall be held at a temperature of 140 degrees F. or
above unless maintained in accordance with paragraph (b) of
Section 750.140.