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PPriority · FDA Food Code 3-501.16(A)(2) · 24-72 hours (Priority)

How to fix: Cold-Hold Temperature Violation — Food Above 41°F

Refrigerated or cold-hold food was held above 41°F, allowing bacterial growth in the temperature danger zone.

What this violation means

FDA Food Code 3-501.16(A)(2) requires all potentially hazardous foods held cold to stay at 41°F or below. The temperature danger zone (41°F–135°F) allows rapid bacterial doubling — pathogens like Salmonella, Listeria, and Staphylococcus can reach illness-causing levels in food held in this range for more than 4 hours. A walk-in cooler running at 46°F or a prep table refrigerator at 50°F will generate a Priority violation and a mandatory correction deadline.

Step-by-step: how to fix this before re-inspection

1Immediately discard any food that has been above 41°F for more than 4 hours
2Have refrigeration equipment serviced and repaired before re-inspection
3Verify cold-hold unit temperatures reach and hold at 41°F or below
4Calibrate or replace unit thermometers so they read accurately
5Begin logging temperatures at the start and end of each shift — bring logs to re-inspection

What the inspector rechecks at re-inspection

WHAT THE INSPECTOR CHECKS

Inspectors do not just look at the surface. For this violation, expect them to verify:

☐Uses a calibrated probe thermometer to test food temperatures in every cold-hold unit
☐Records ambient temperature of walk-in coolers, prep tables, and display cases
☐Checks whether thermometers are present and accurately calibrated in each unit
☐Looks for temperature logs covering the period since the original inspection
☐May recheck unit temperature after corrective action (e.g. after lowering thermostat)

How to prevent this violation from recurring

Record temperatures for every cold-hold unit twice daily
Set a low-temperature alarm if the unit supports it
Train employees to recognize when a unit is running warm and escalate immediately

Related violations to check

Hot-Hold Temperature Violation — Food Below 135°F→Improper Cooling of Cooked Food→Improper Date Marking on Ready-to-Eat Foods→
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This document is for informational purposes only. It is not legal advice and does not guarantee a passing re-inspection score. Always verify requirements with your local health department. Fix steps are based on FDA Food Code 3-501.16(A)(2); individual jurisdictions may have additional requirements.

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