NAC446.120. Maintenance and storage of hot food.

     1. There must be adequate facilities at a food establishment to maintain hot food. These facilities must be conveniently located to ensure the maintenance of food at the required temperature.

     2. Each piece of equipment used for the maintenance of potentially hazardous hot food must have at least one integral or permanently affixed indicating thermometer which is numerically scaled or a recording thermometer, accurate to plus or minus 2°F (1°C), located in the coolest part of the piece of equipment where it can be easily read.

     3. If it is impractical to install thermometers on equipment such as bainmaries, steam tables, steam kettles, heat lamps, cat-rod units or insulated carriers for transporting foods, an accurately calibrated probe thermometer must be available and used to check the internal temperature of the food.

     4. The internal temperature of potentially hazardous foods which require hot storage must be 140°F (60°C) or above except during periods of preparation.

     [Bd. of Health, Food Establishments Reg. Art. 3 § 3.5 subsecs. 3.5.1-3.5.4, eff. 9-17-82]—(NAC A 5-23-96)