§ 11.6.8. Reheating potentially hazardous foods.

Latest version.

Whenever potentially hazardous food is reheated, it shall be rapidly heated to a minimum internal temperature of 165 degrees Fahrenheit. (Ord. No. 1080, § 4, Exh. A.)

                    
                        var val = document.getElementById('citecontent').innerHTML;
                        art.dialog.defaults.title = window.location.href;
                        art.dialog.data('cite', val);
                        art.dialog.data('homeDemoPath', '/Scripts/plus/artDialog/');
                        art.dialog.open('/Scripts/plus/artDialog/citeiframe.html');