Florida Violation V20: Proper cold holding

Overview

Violation V20 (Proper cold holding) is a High Priority food safety violation in the Food Safety category with 0 citations in the past 12 months. DANGER ZONE GROWTH: Cold food held above 41°F allows rapid bacterial multiplication.

Summary generated from Florida DBPR public inspection records and CDC food safety data.

High PrioritySeverity
Food SafetyCategory
0Citations (12 mo)
Codes 01–28Classification

Under Florida's food safety regulations, V20 (Proper cold holding) is a high priority violation addressing Food Safety standards.

Reference: 61C-4.010(4)(b), FDA Food Code 3-501.16

What the Code Says

V20 — Proper cold holding

Food not held at required cold holding temperature

— Florida Administrative Code 61C-4, FDA Food Code

Why This Matters

DANGER ZONE GROWTH: Cold food held above 41°F allows rapid bacterial multiplication. E. coli doubles every 20 minutes at 70°F. Salmonella doubles every 30 minutes at 60°F. Listeria monocytogenes is unique — it grows at refrigeration temperatures, making proper cold holding critical. After 4 hours above 41°F, food may contain millions of pathogens per gram.

CDC Risk Factor Classification: Improper Holding/Time & Temperature - CDC Risk Factor #3

The CDC identifies five major contributing factors to foodborne illness outbreaks: food from unsafe sources, inadequate cooking, improper holding temperatures, contaminated equipment, and poor personal hygiene. Source: CDC Contributing Factors

Real-World Impact

A 2019 multistate Salmonella outbreak linked to pre-cut melons sold at retail stores sickened 137 people across 10 states. The FDA found that cut fruit had been held above 41 degrees F, well above safe cold-holding temperatures, allowing bacterial multiplication to dangerous levels.

Source: CDC — Salmonella Carrau Outbreak from Pre-Cut Melons, 2019

Code Requirements

Hold all cold TCS food at 41°F or below. Monitor temperatures every 2-4 hours with calibrated thermometer. Maintain refrigeration equipment properly. Do not overload coolers. Use ice baths for buffet items. If food rises above 41°F: return to proper temperature if within 4 hours, DISCARD if above 41°F for over 4 hours. Check door seals and thermostat calibration.

References

Frequently Asked Questions

What is Florida food safety violation V20?
Florida DBPR violation V20 (Proper cold holding) is a High Priority violation in the Food Safety category. Food not held at required cold holding temperature
Why is violation V20 (Proper cold holding) dangerous?
DANGER ZONE GROWTH: Cold food held above 41°F allows rapid bacterial multiplication. E. coli doubles every 20 minutes at 70°F. Salmonella doubles every 30 minutes at 60°F. Listeria monocytogenes is unique — it grows at refrigeration temperatures, making proper cold holding critical. After 4 hours above 41°F, food may contain millions of pathogens per gram.
What are the requirements to correct violation V20?
Hold all cold TCS food at 41°F or below. Monitor temperatures every 2-4 hours with calibrated thermometer. Maintain refrigeration equipment properly. Do not overload coolers. Use ice baths for buffet items. If food rises above 41°F: return to proper temperature if within 4 hours, DISCARD if above 41°F for over 4 hours. Check door seals and thermostat calibration.
What CDC risk factor does violation V20 fall under?
Violation V20 (Proper cold holding) is classified under: Improper Holding/Time & Temperature - CDC Risk Factor #3. The CDC identifies five major risk factors contributing to foodborne illness outbreaks in food service establishments.

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