Jack and I had another state inspection today. We passed just fine.
It seems there have been some changes in Florida rules.
1. Holding temperature is now 135 degrees. Used to be 140.
2. Inspection is only twice a year now. Used to be three times per year.
Some things I learned.
1. Hair coverings or hats aren't required but the hair must be "restrained". It shouldn't be hanging or loose. The inspector said men with mousse holding their hair is ok. My hair, which is kind of stiff and kinky is ok. Jack's hair which is straight and soft but kept short is ok.
2. When meat is removed from heating or cooking, once it hits 135 degrees internal temperature, it can be left out for 4 hours, even uncovered! You should place a label on the container that says the end-time. Then it must be disposed of. It can't be reheated at that point, but you can sell it still at the 3 hour 59 minute point. You don't have to hold it at 135 degrees during that whole time. Once it hits 135 then you start the 4 hour countdown. This doesn't seem too safe to me, but is interesting.
Thought I'd share some interesting tips I learned from Reynaldo. By the way, he now calls me Miss Peggy.
I'd check with your local inspector before you use any of these guidelines. I'm sure this varies from state to state.
Peggy
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