A walk-in cooler thermometer reads 48°F at the start of the shift. Several pans of cooked rice, sliced deli ham, and cut leafy greens have been inside for an unknown period. What is the correct action?

Explanation

California Retail Food Code HSC §113996 and §114002 require TCS food to be cold-held at an internal temperature of 41°F or below. A cooler ambient reading of 48°F means TCS food has likely exceeded 41°F for an unknown time and is presumed unsafe unless the operator can document otherwise (e.g., logs showing food temperatures, time the cooler failed). Without that documentation, the affected items must be discarded. Option B is a workaround that does not address food temperature history. Option C ignores food that is already out of temperature. Option D is dangerous because reheating cannot destroy heat-stable toxins (Staphylococcus aureus, Bacillus cereus emetic toxin) that may have formed during unknown danger-zone exposure, and cooked rice is especially prone to B. cereus toxin production. The general principle is: when in doubt about time-temperature history, discard. Repair the cooler before restocking and verify with a calibrated thermometer that ambient and product temperatures hold at 41°F or below.