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Health inspections are a state matter, sometimes county, so I can't speak for everywhere but here's Texas as an example where hot food needs to be 135°F, well a

Health inspections are a state matter, sometimes county, so I can't speak for everywhere but here's Texas as an example where hot food needs to be 135°F, well above the 120°F for rare. https://www.dshs.texas.gov/foodestablishments/pdf/47-Item-Inspection-Report-2015.pdf https://www.dshs.texas.gov/foodestablishments/pdf/47-Item-In... And it wouldn't surprise me to see this requirement widely ignored. A cook could easily know to cook to the required temperature when the health inspector is watching and it's very difficult to do a surprise inspection even if they wanted to. I fully admit I was wrong to say the FDA mandated this, but my larger point is still broadly true.

wonnor 4y ago
I have no experience with this subject, but I don't think hot food needing to be "held" at 135°F has any implications regarding the cooking temperature. The document you linked seems to be forbidding holding TCS food below 135°F for more than 4 hours.
- boomboomsubban 4y ago
  You're right, I misread it in my haste. So, NYC >Cook rare beef to at least 130°F https://www1.nyc.gov/site/doh/business/food-operators/food-safety-guidelines.page https://www1.nyc.gov/site/doh/business/food-operators/food-s... I realize it says temporary, but you can check the full guidelines where it says that 130°F is only permitted if you cook it for 112 minutes.