02B — Hot TCS food not held at or above 140°F
Hot food on the line is dropping into the danger zone where bacteria multiply fast. Holding equipment keeps food hot — it does not heat cold food up — so a well loaded with lukewarm food or filled too deep will sit below 140°F. The inspector probes the center of the pan, not the edge, and a single reading under 140°F is enough. If you catch it in time and the food has not been out too long, you can rapidly reheat to 165°F for 15 seconds within 2 hours and return it to holding; if the time is unknown, discard it.
What the inspector looks for
Probe the coldest, deepest spot in every steam table well, soup crock, heat lamp tray, and holding cabinet. It must read 140°F or above. Below 140°F = flag it.
Points & grade impact
Cited at 7 points — 7 / 8 / 9 / 10 across condition I-IV (more items/areas); uncorrected PHH → 28. NYC adds every cited violation’s points into one inspection score: 0–13 = A, 14–27 = B, 28+ = C.
| Condition level | Points |
|---|---|
| Level 1 | 7 |
| Level 2 | 8 |
| Level 3 | 9 |
| Level 4 | 10 |
How to fix it
Probe the food; if within the allowed window and time is verified, rapidly reheat to 165°F for 15 seconds within 2 hours and return to hot holding at 140°F+. If out of temperature too long or unknown, discard.
How to prevent it
Preheat hot-holding equipment before adding food (it maintains, it does not cook); hold all hot TCS at 140°F or higher; stir frequently and record temperatures.
- ✓Bring food fully up to temperature on the stove or oven first, then load it into hot holding — the well only maintains, it does not cook.
- ✓Hold all hot TCS food at 140°F or higher and stir often so the whole pan stays even.
- ✓Preheat steam tables and wells 30 minutes before service and probe before you load.
- ✓Probe held items every 2 hours and log the reading; use smaller, frequently swapped pans instead of one deep pan that cools at the edges.
Reference: Health Code §81.09(a)
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Run a free self-auditMore Food Temperature & Time (TCS) violations
- 02AFood requiring cooking not cooked to required minimum temperature
- 02CCooked/refrigerated PHF not reheated to 165°F within 2 hours
- 02DPre-cooked commercially processed PHF not heated to 140°F within 2 hours
- 02EWhole frozen poultry cooked frozen or partially thawed
- 02FEggs, meat, fish or other PHF served raw or undercooked
- 02GCold TCS food not held at or below 41°F