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PFPriority Foundation · FDA Food Code 4-203.11 · 10-30 days (Priority Foundation)

How to fix: No Accurate Thermometer in Cold-Hold Unit

A refrigeration unit used for cold holding did not have an accurate, easily visible thermometer inside.

What this violation means

FDA Food Code 4-203.11 requires that refrigerators, walk-in coolers, and other cold-holding equipment be provided with an accurate thermometer that is scaled in increments of 2°F or less, positioned to measure the warmest part of the unit, and easily readable. Without a functioning thermometer, operators cannot verify that food is being held at or below 41°F, leaving a critical food safety control point unmonitored. This is a Priority Foundation violation because it undermines the ability to detect a cold-hold temperature failure before food becomes unsafe.

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

1Purchase and install an NSF-certified refrigerator thermometer in every cold-hold unit before re-inspection
2Position the thermometer at the warmest part of the unit (near the door, not at the back)
3Verify accuracy by comparing against a calibrated probe thermometer — adjust or replace if off by more than 2°F
4Train employees to read and record unit thermometer temperatures at the start of each shift
5Begin keeping a temperature log and bring it to the 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:

☐Opens each refrigeration unit and looks for a permanently mounted or hanging thermometer
☐Verifies the thermometer is scaled in 2°F increments or less and is readable without tools
☐Checks the thermometer for accuracy — may compare against an inspector probe thermometer
☐Confirms the thermometer is placed at the warmest location in the unit (typically near the door)
☐Reviews temperature logs to see if the unit has been monitored consistently

How to prevent this violation from recurring

Check thermometer accuracy monthly using an ice bath (32°F) or boiling water (212°F) reference
Keep a spare thermometer on hand so a unit is never left unmonitored
Include thermometer check on the daily opening checklist for each cold unit

Related violations to check

Cold-Hold Temperature Violation — Food Above 41°F→No Sanitizer Test Strips Available→
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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 4-203.11; individual jurisdictions may have additional requirements.

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