Section 750.150  Hot Storage

a)         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°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°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.

b)         The internal temperature of potentially hazardous food requiring hot storage shall be 135°F or above except during necessary periods of preparation or when time is used as the public health control as specified in Section 750.153.  Potentially hazardous food to be transported shall be held at a temperature of 135° F or above unless maintained in accordance with Section 750.140(b).

(Source:  Amended at 32 Ill. Reg. 11980, effective July 10, 2008)